RoboFood

Spicy Mitmita Jackfruit Tacos with Citrus Slaw
Steps 👇

Drain and rinse the two cans of jackfruit, remove tough core pieces, and shred the flesh with fingers or forks., Heat 1 tablespoon olive oil in a saucepan over medium heat; add the diced onion and minced garlic and sauté until soft., Add shredded jackfruit, 1 cup orange juice, orange zest, juice of 1 lime, 1 teaspoon ground cumin, and salt; simmer for 20 minutes, stirring occasionally., Stir in 2 tablespoons Mitmita seasoning and continue simmering for 10–15 minutes until flavors meld and liquid reduces., Preheat the broiler, spread the jackfruit mixture on a parchment‑lined baking sheet, and broil for 4–5 minutes until edges are lightly charred; set aside., In a bowl combine red cabbage, orange segments, lime segments, sliced scallions, chopped cilantro, 1 tablespoon olive oil, 2 tablespoons lime juice, and maple syrup; toss and let sit for 15–20 minutes., Warm the corn tortillas on a dry skillet over medium heat until pliable, then keep them wrapped in a clean kitchen towel., Mix vegan yogurt with 1 tablespoon lime juice, 1/4 teaspoon garlic powder, and a pinch of salt to create a sauce., Assemble each taco: place a portion of the jackfruit filling on a tortilla, top with citrus slaw, drizzle with yogurt sauce, and add avocado, jalapeños, or pickled onions if desired., Serve immediately and enjoy the fusion of spicy Ethiopian flavors with fresh Mexican street‑food style.

Paprika Beef Goulash
Steps 👇

Pat beef cubes dry and sear in 2 tablespoons oil over medium-high heat until browned; set aside., In the same pot, add remaining oil if needed and sauté onions for 8–10 minutes until golden, then add garlic and cook 1 minute., Reduce heat to medium and bloom the RoboFood Kotanyi Seasoning, smoked paprika, and optional caraway for 1–2 minutes, stirring constantly., Return beef to pot; add red bell pepper, carrots, diced tomatoes, tomato paste, beef broth, and bay leaf. Bring to a gentle boil, then reduce to low, cover, and simmer 1.5 to 2 hours until beef is fork‑tender., If desired, thicken by stirring a slurry of 2 tablespoons flour and water into the stew during the last 15 minutes, or whisk in sour cream off heat for a creamy finish., Discard the bay leaf, adjust salt and pepper to taste, garnish with fresh parsley, and serve hot with buttered egg noodles or crusty bread and a dollop of sour cream.

Grilled Harissa & Pomegranate Chicken with Levant Seasoning
Steps 👇

Marinate the chicken: In a large bowl, whisk together RoboFood Levant Seasoning, harissa, pomegranate molasses, olive oil, lemon juice, minced garlic, and salt. Add chicken thighs and coat evenly. Cover and refrigerate for at least 1 hour, or up to 6 hours for deeper flavor., Prep the grill: Heat a charcoal or gas grill to medium-high (about 400°F/200°C). Make sure grates are clean and oiled to prevent sticking., Grill the chicken: Remove chicken from marinade (shake off excess) and place skin-side down on the grill. Cook for 6–7 minutes until skin is golden and crisp. Flip and cook another 5–6 minutes, or until internal temperature reaches 165°F (74°C). Baste lightly with reserved marinade during the last few minutes for extra glaze., Char the flatbreads: While chicken rests, lightly brush flatbreads with olive oil and place directly on the grill. Toast for 1–2 minutes per side until charred in spots and warm. Immediately sprinkle with a pinch of RoboFood Levant Seasoning while still hot., Rest and slice: Let chicken rest 5 minutes, then slice into strips or bite-sized pieces., Assemble and serve: Place grilled flatbread on a platter. Top with sliced chicken, red onion, herbs, and cucumber-tomato salad. Drizzle with a touch more pomegranate molasses if desired. Serve with labneh or tzatziki on the side.