1 chicken cut into pieces
6 plantain plantains
1 celery branch
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 can of green beans
1 bouquet garni (thyme and laurel)
1/2 bouquet of chives
1/2 bunch of flat parsley
6 garlic cloves
1 piece of 5 cm ginger
Seeds of djansan (optional)
Grape seed (optional)
Cook a chicken cut into pieces in boiling salted water with an onion, a carrot, a celery stalk with its leaves, a bouquet garni, salt and pepper.
Drain the pieces, dry them (in absorbent paper) and fry them and set aside.
Peel then cut into rings (not too thin, the sections should have a thickness of about 1.5 cm) 6 plantain. Fry them in hot oil. Remove from the frying bath when they have a beautiful golden brown color, and reserve them.
In a large pot, sear in hot oil and in this order:
1 large red onion
2 tomatoes, cut into medium quarters
3 carrots, sliced
3 peppers, 1 of each color (red, yellow and green) in reference to the colors of the Cameroonian flag,
cut into small pieces
Green beans (canned), halved
Celery leaves, roughly chiselled
Chive stems, roughly chiselled
Flat parsley, chiselled
6 garlic cloves, peeled and crushed
1 tablespoon paprika
1 teaspoon grated fresh ginger
Pepper (from Penja)
For a truly Cameroonian flavor, add about thirty djansan seeds and 4 seeds of powdered pepe together
Leave on high heat, stirring for 5 minutes, then add 10 cl of tomato coulis and two cubes of chicken broth, cook over medium heat for ten minutes, then add the chicken and plantain. Stir gently and cook over low heat for another 10 minutes.
This dish may be accompanied by white rice.
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