- 3 glasses of flour.
- 1 tbsp sugar.
- 1/2 tbsp baker’s yeast.
- 1 c s of powdered milk.
- 1 egg.
- 60g butter.
- Water to collect the paste
- Tomato sauce.
- 200 g ground meat.
- Salt pepper.
- 2 tablespoons olive oil.
- Grated cheese.
The preparation :
Heat the olive oil in a frying pan, add the chopped meat, salt, season and add leather.
On a work surface spread the dough, put the tomato sauce on top and then the chopped ground meat and sprinkle with grated cheese, roll the dough on itself to form a bread and let rest for a few minutes then brush with an egg yolk and bake.
Divide into chilled slices.
Put the flour on a work surface add sugar, salt, milk powder, yeast, mix everything and add the egg and then pick up the dough with the water then knead the dough, before the end of kneading add Soft butter and continue to knead, cover dough and allow doubling of volume.
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