A Simple List of Ingredients:
1. Vegetable Oil
2. Cumin Seeds
4. Green Chillies
5. Tinned Tomatoes
6. Red Chilli Powder
8. Ground Coriander
9. Crushed Ginger
10. Crushed Garlic
11. Minced Chicken
12. Tomato Passata
15. Jalapeno Chillies
Bismillah, let’s begin!
First, make the chicken topping. Take 1 large Onion and 3 Green Chillies.
Finely slice them both.
Heat a few tablespoons of Vegetable Oil in a pan.
Heat the oil up on a medium heat, and sprinkle in 2 teaspoons of Cumin Seeds. Fry for 1 minute or until you’re able to smell their wonderful scent.
Add in the chopped onion.
And, the chopped chillies.
Stir together and soften the onions. A good trick to soften them is to cover and leave on a low heat for a few minutes.
Once softened, uncover and brown on a medium heat. If the pan looks a little dry, don’t be afraid to add a splash of oil.
Next, pour in 1/2 tin (200g) of Plum Tomatoes blended with a splash of water.
Mix together and let it bubble for a minute or two.
Next, the spices:
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Ground Coriander
1/2 teaspoon Crushed Garlic
1/2 teaspoon Crushed Ginger
Add in the spices.
Stir fry on a medium heat for a few minutes to wake the spices up. Again, don’t be afraid to add a splash of oil if the spices begin to burn or stick.
Next, add in 1 pound of Chicken Mince.
Stir fry on a medium heat until the chicken loses its pink colour.
Cover and leave to cook on a low heat for 20 minutes or until completely cooked through.
Once cooked, uncover and on a high heat, dry out any excess water by stir frying. Remove from the heat and allow to come to room temperature – spread out onto a tray to speed up the process!
Preheat the oven to Gas Mark 7 or 220 degrees. Place your prepared pizza base on to a baking tray or pizza tray.
Spread on a few tablespoons of Tomato Passata or Pizza Sauce.
Spoon on the chicken mixture to cover the base.
Now is the time for you to customize your own pizza with whatever toppings you like – I added a little Sweetcorn.
Along with a few sliced Jalapeno Chillies.
Finally, cover with either grated Mozzarella or Cheddar cheese.
Bake in the hot oven for 10-15 minutes or until the golden brown and bubbling.
Slice up and serve straight away with salad ..
.. or maybe a few slices of Cheesy Garlic Bread?
Perfect for a rainy, grey Saturday!
Recipe from Kelewele
Kelewele is a Ghanaian delicacy of fried and spicy plantain that is all the rage. It is sometimes served with rice and a stew or peanuts, or alone as a dessert or snack. It is also popular for breakfast.
1 teaspoon crushed fresh ginger
1 teaspoon of Cayenne pepper
1 teaspoon salt
1 teaspoon pepper
The juice of a lemon
Oil for frying
Peel and cut plantains into small cubes and mix with lemon juice.
Mix the spices and roll the plantain cubes into this mixture. Allow to stand for at least 10 minutes.
Heat the oil. Fry cubes in hot oil until golden brown. Make sure the cubes do not stick together.
Drop and sprinkle with salt and dry parsley. Serve hot.
Recipe of Pancakes
Ingredients / for 4 people
250g of flour
1/2 l of milk
1 pinch salt
2 tablespoons sugar
50 g of melted butter
The best recipe for pancake batter! – Step 1
1Pour the flour in a bowl with salt and sugar. Make a well in the middle and pour the eggs lightly beaten with a fork.
The best recipe for pancake batter! – 2nd step
Start gently stirring the flour with a wooden spoon.
The best recipe for pancake batter! – Step 3
When the mixture becomes thick, add the cold milk little by little, you can use a whisk but always gently to avoid lumps.
The best recipe for pancake batter! – Step 4
2When all the milk is mixed, the dough must be fairly fluid, if it appears too thick, add in little milk.
The best recipe for pancake batter! – Step 5
Then add the melted butter, mix well.
Cook the pancakes in a hot pan (no need for fat, it is already in the dough). Pour a small ladle of dough into the frying pan, make a rotating motion to distribute the dough over the whole surface, lay on the fire and when the turn of the pancake is colored clear, it is time to turn it over. Let cook about a minute on this side and the pancake is ready. Repeat until the dough is depleted.
Flour: 240 g
For the mold: 20 g
Chemical yeast: 0.5 sachet
Butter softened: 240 g
For the mold: 20 g
Sugar powder: 240 g
Salt: 1 pinch
Calories = High
1 Preheat the oven to 180 ° C (6). Whisk the butter with the powdered sugar and salt until an ointment is obtained.
2 Incorporate the eggs one by one, then the flour and baking powder together.
3 Butter and flour a rectangular cake pan, pour in the dough, then smooth the surface with a spatula. Bake for about 50 minutes: the blade of a knife planted in the heart of the cake must come out dry.
4 Let cool in the mold, out of the oven, then unmold and cut into parts.