For the Chilli Garlic Oil
125 ml (½ cup) Olive Oil
1 tablespoon Dried Red Chilli Flakes
5 Garlic Cloves, peeled and smashed
For the Chicken Marinated in Chilli Garlic Oil
560 grams (1 pound 3 ounces) Chicken Breast, cut into strips
3 tablespoons Cooled Chilli Garlic Oil (or to taste)
1 Lemon, sliced into thin rounds
1 teaspoon Salt (or to taste)
¼ teaspoon Black Pepper
Handful Fresh Coriander, chopped
For the Chickpea Greek Salad
½ Cucumber, diced
15 Cherry Tomatoes, halved
4 tablespoons Pitted Green Olives
6 Basil Leaves, chopped
Few tablespoons Feta, crumbled
¼ Red Onion, peeled and thinly sliced
1 tin (400 grams) Chickpeas, drained
2 tablespoons White Wine Vinegar
2 tablespoons Extra-Virgin Olive Oil
Plenty of Salt and Pepper
Juice of ½ Lemon
For the Minty Greek Yoghurt
200ml Greek Yoghurt
Handful Fresh Mint Leaves
Salt and Pepper, to taste
To make the Chilli Garlic Oil:
Place the olive oil, chilli flakes and garlic into a deep saucepan. Bring to a low boil and cook for 3-4 minutes until the garlic is fragrant and lightly brown.
Set aside and let it cool completely. This will keep in the fridge, covered tightly, for a few days.
To make the Chicken Marinated in Chilli Garlic Oil:
Place the chicken strips in a bowl. Add the chilli garlic oil, lemon slices, salt, pepper and fresh coriander. Give everything a good stir. Leave to marinade for a few hours or ideally, overnight in fridge.
30 minutes before you want to cook, take the chicken out of the fridge and let it come to room temperature.
To cook, take a large frying pan. Place over a medium heat and when the pan is hot, add all the chicken along with the marinade. Let it bubble and fry for a minute or two.
Then, turn the heat right down and cover with a lid. Let it cook for about 15 minutes or until the chicken is fully cooked.
Then, uncover and dry out the excess liquid over a high heat, stir-frying as you do this. Keep it as saucy or as dry as you want.
To make the Chickpea Greek Salad:
Place all the ingredients into a large bowl and mix well.
To make the Minty Greek Yoghurt:
Blend 4 tablespoons of the Greek yoghurt with the fresh mint until smooth. Then, stir in the remaining yoghurt, salt and pepper.
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