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Chicken DG Recipe from Cameroon

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Ingredients :

1 chicken cut into pieces
6 plantain plantains
1 onion
1 celery branch
1 red onion
2 tomatoes
4 carrots
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
Paprika
Neutral oil
Chilli (optional)
Seeds of djansan (optional)
Grape seed (optional)
Salt
Pepper

      

Preparation :

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
Salt
Pepper (from Penja)
Chilli (optional)

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.

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Meal

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
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Meal

Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
  4. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Meal

Black Glutinous Rice Porridge

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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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