- 500g basmati rice long grain
- 2 cloves
- 1 cinnamon stick
- 2 crushed cardamom
- 1 TableSpoon cumin seeds
- 1 TableSpoon salt
- 1kg chicken cut in big pieces ( 6 drumsticks)
- 1 TableSpoon Briani Spice
- 1 TableSpoon onion-garlic paste
- 2 TableSpoon onion paste
- 1 TableSpoon salt
- 125 ml curd or 1 yoghurt
- 1 TableSpoon cloves-cinnamon roasted and grinded
- mint leaves chopped
- coriander leaves chopped
- 2 green chillies (optional)
- 2 potatoes cut in quarter
- oil for deep frying potatoes
- 2 onions, thinly sliced
- saffron thread boiled in 100 ml milk reserve
- Marinate the chicken with spices and keep in fridge.
- Deep fry potatoes and keep aside.
- Fry thinly sliced onion until brown.
- Bring water to a boil, add rice , with spices for boiled rice.
- Drain half-cooked rice and keep.
- In a cooking Dekshi or Deg vessel, add oil, arrange chicken with half chopped mint-coriander- fried onion.
- Add 200 ml water just to cover chicken.
- Arrange fried potatoes, now put all the half cooked rice over layer of chicken-potatoes.
- Pour saffron milk- sprinkle remaining herbs-onions.
- Cover Dekshi or Deg, cook on high for 10 minutes and then reduce heat. Cook for a further 25-30 minutes.
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)
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
- 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
· Red Pepper (Tatase)
· Plum Tomato
· Fresh Tomatoes
· Scotch Bonnet (Rodo)
· Knorr Cubes
· Tomato Puree
· Jollof Rice Seasoning
· Knorr Aromat Seasoning
· Vegetable Oil
· All Purpose Seasoning
· Mixed Herbs
· Easy Cook Long Grain Rice
· Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
· Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
· Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
· Leave to fry for 15 minutes.
· After 15 minutes, add the washed rice, then the tomato puree and mix together.
· Add the bay leaves for aroma; this gives the meal a unique taste too.
· Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
· Leave to steam cook on low-medium heat for 20-30 minutes.
· Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!
Source : www.nigerianfoodchannel.com