For the Minced Beef :
2 eggs slightly beaten
1/2 lb ground beef
1 medium chopped yellow onion
1 cup of frozen green peas
2 tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tbsp of chinese rice wine
1 tsp of sesame oil
1 tbsp of oyster sauce
1/2 tbsp of corn starch
dash of salt
dash of pepper
1 tbsp of vegetable oil
- marinate the beef with the light and dark soy sauce, rice wine, sesame oil, oyster sauce, salt and pepper. lightly dust the meat with the corn starch and mix. leave to marinade for about half an hour.
- heat vegetable oil in a frying pan or wok over medium heat. add onions and cook until they begin to soften.
- add the meat and stir to break up and mix with onions. cook until meat is almost done.
- add frozen peas and continue to cook until meat is done and peas are cooked.
- if you like having a bit of a gravy, you can add a cornstarch water mixture and simmer it until it reaches the desired consistency.
- serve over hot rice and pour the beaten egg mixture over the beef. the eggs should cook from the heat of the rice and beef, but if you prefer not to eat the eggs this way, you can pan fry an egg separately so that the yolk is still runny and top the dish with this. Then mix.
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