For the Nems:
- 3 chicken breast
- 200 g cooked roasted shrimp
- Mint chiselled
- 200g of fresh soybean shoots
- 1 yellow pepper
- 2 carrots
- 1 tbsp soy sauce
- Colza oil
- lemon juice
- Fresh ginger
- 10 leaves of rice
For the sauce Nems:
- 2 tbsp Nuoc Mam Sauce
- 8 cs of water
- 1 tablespoon sugar
- 1 tsp garlic
- 1/2 tsp hot pepper
Step 1: Brown the 3 chicken breasts in a non-stick frying pan.
Wash and peel the pepper, and the carrots into mini sticks.
Step 2: In a salad bowl, combine soybean shoots, shrimp, chopped mint, peppers and carrots, add chilled chicken breasts and cut into strips. Drizzle with 1 tbsp soy sauce, 1 tbsp rapeseed oil, 1 drizzle of lemon juice, and add finely chopped fresh ginger (equivalent to 3 cc).
Step 3: Set the oven to preheat to 200 ° C.
In a dish filled with lukewarm water, make the rice leaves soften (1 at a time). Remove it gently, put it briefly on a cloth to absorb the surplus water, and place on a work surface or a plate to fill it.
Step 4: Garnish in length (keep margin on the sides), regularly and then roll as follows – make a first turn with maximum tightening without tearing the wafer, then bend each end, so as to be able to finish rolling Just roll it on itself to the end of the dough.
Step 5: Place the Nems on a plate or in a baking dish and brush them with a hint of colza or cooking oil type Isio 4. Bake for 20/30 minutes, turning every 5 / 10 minutes for the rice leaf to harden on and under. If water forms in the dish, empty it, or open the oven door to allow it to evaporate (the water will soften the rice leaf)
Step 6: Meanwhile prepare the sauce by mixing water, Nuoc Mam sauce, sugar, vinegar, chilli and garlic in a bowl, and heat for 1/2 min. Place in the fridge.
Once the Nems are ready to serve with salad leaves and sauce!
Enjoy your meal😋
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