Dry roast peppercorns, cumin and white mustard seeds to release flvours.
Grind to a fine powder and add paprika, cayenne, oregano, thyme and salt and grind again.
When ready to use, add garlic and onion to spices and blend to form a chunky paste.
Makes about 1/2 cup.
Slash chicken breast fillets and rub with Cajun spice mixture.
Grill or pan-fry until done.
Serve with coriander, corn and tomato salsa.
Mix Cajun spice mixture with lemon juice and olive oil.
Rub over oily fish like yellowtail, tuna or salmon.
Bake in a hot oven or braai over the coals.
Serve with a fresh coriander and cucumber relish (mix grated cucumber with fresh chopped coriander).
Season with salt and a little lemon juice.
Toss potato wedges in Cajun spice mixture.
Drizzle with a little olive oil and bake in a 200 °C oven until done, about 30 minutes.
Serve as a snack with drinks or as an accompaniment to roast chicken.
Mix with a little oil and rub over halved pita breads.
Toast and top with avocado, red onion, fresh basil and lemon juice.