Connect with us

Meal

Attieke chicken stuffed

Published

on

the stuffed chicken in my way is very simple to make :

chicken, ham, cheese and attiéke are needed

– sweet pepper (green, red and yellow), onion and butter in plate (preferably chair), cube or salt (at your convenience)

Dijon mustard, lemon yellow

Step 1: Mix mustard and lemon and let stand

Step 2: Slit the net, put some salt and introduce the ham then the cheese and close gently with the wire to prevent the chicken from opening during cooking

Step 3: Put the chicken in our mustard, mix well, add some salt as the mustard is already salted and let stand in the refrigerator for 1h30 max.

Step 4: Cut the peppers and onion (1/2) in small dice, heat the butter and pour 3/4 in with a tablespoon of tomato purée and a cube maggi preferably (for me). sauté for 15 minutes then add the remaining mustard juice (if not add a little water). please do not over-cook them to keep them crispy. stop the fire 20min after

Step 5: Grill the chicken in warmed oil beforehand. our chicken cooked, heat the attiéké with steam (as soon as it is cooked, pour the rest of the peppers and to mix to have a colored attiéké it is optional)

My stuffed chicken can also be accompanied by cassava, plantain, foufou, rice or gari it depends on you.

Enjoy your meal

The little Gabonese …

Continue Reading
Advertisement
Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Meal

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Published

on

By

Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Continue Reading

Meal

Noni Afghani

Published

on

By

Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
  4. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Continue Reading

Meal

Black Glutinous Rice Porridge

Published

on

By

Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
Continue Reading

Most Popular