6 chicken thighs or legs
1 tsp coriander
2 tbsp vegetable oil , divided
1 small onion finely chopped
1 red bell pepper desseded and chopped
Scotch bonnet chilli to taste (optional)
1 tsp ground coriander
1/2 tsp white pepper
1 jumbo stock cube , crumbled
3.5 tbsp tomato puree
400 g (14oz) rice
925 ml (3.9 cups) warm water*
Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
Heat a frying pan with half the oil over medium heat and brown the chicken on all sides. Then remove from the pan and set aside.
Add the remaining oil to the pan and fry the onion for about 7 mins until soft.
Stir in the scotch bonnet chilli, coriander, pepper, jumbo cube for a min before mixing in the tomato puree.
Add in the rice and mix until well coated before pouring in the warm water before adding in the chicken.
Transfer the Jollof rice mixture into a baking dish, cover with some foil and bake in the oven for about 60-65 minutes or until the rice is soft and done.
When done take the rice out of the oven, fluff it and serve.
*Jumbo cube is a stock cube use widely across West Africa. Replace water with vegetable stock if you don’t have a jumbo cube.
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