1/2 onion, sliced
2 cloves of crushed garlic
2 bay leaves
juice of 1/2 lemon
1 cac of ras elhanout
a little mustard
1 cup flour + 1 bag Ariosto meat seasoning.
2 lightly beaten beaten eggs
Take the chicken pieces, the mustard dressings, pass them in the egg, then flour, still in the egg and finish them in the bread crumbs …
While oiling a baking dish or a baking sheet like me, place the chicken pieces, taking care to separate them.
Peel, and cut your potatoes into large « fries » add them seasoning for ariosto potatoes and olive oil, mix (no salt needed because there is salt integrated)
Place the potatoes to size chicken and sprinkle with the olive oil that remains at the bottom of the salad bowl or you have tempered the potatoes …
Cover with aluminum foil and cook for 30/40 minutes
Check the cooking by inserting a knife inside the chicken, if the liquid that emerges is clear, your chicken is cooked, it is red it is not cooked …
10 min before the end remove the aluminum foil and leave golden
Finally dip them in a hot fry for a few minutes so they are crispy
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