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 …
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com