• In a saucepan over medium heat, add water and salt, and bring to a boil.
• Add the washed Moringa leaves and allow them to boil for 2 minutes.
• Drain the excess water and set the leaves aside to cool.
• In a food processor, combine the kulikuli, powdered pepper, garlic powder, oregano, and salt. Pulse the ingredients until a smooth powdery consistency is achieved, or pulse to your desired texture if you prefer it crunchy.
• In a mixing bowl, place the boneless chicken and add 4 tablespoons of the kulikuli spice blend. Rub the seasoning onto the chicken until it is fully coated, then drizzle olive oil over the seasoned chicken.
• Transfer the chicken to an air fryer and roast for 25 minutes at 180 degrees Celsius. Remove the chicken and allow it to rest before slicing.
• In a mixing bowl, add couscous and saffron, then pour hot water directly over it. Set it aside for 5 minutes to swell.
• In a separate mixing bowl, add the cooked moringa leaves, sliced onions, cherry tomatoes, and kulikuli spice blend. Stir to distribute the ingredients evenly.
• In a serving bowl, dish out the couscous and moringa salad, and carefully place the chicken on the side. Your Kwadon Zogale is ready to be enjoyed!

For The Seafood Dish

• On a chopping board, cut sea snails into medium chunks and set them aside.
• In a blender, combine garlic, ginger, onions, green scotch bonnet, and half a cup of water. Blend until a fine paste is formed.
• In a large pot over medium heat, add catfish, sea snails, mushrooms, land crabs, anise seeds, African orchid nutmeg, and the blended ingredients. Add black pepper and salt, then stir to combine. Allow to steam for about 10 minutes.
• Transfer the blanched spinach into a blender, add the remaining liquid from the spinach, and blend until smooth. Then transfer the blended spinach into the pot, cover, and allow to boil for about 10 minutes.
• Lastly, add the prekese into the soup pot for extra flavor and fragrance.
• This dish can be paired with fufu, banku, rice, yam, or other sides. Enjoy!