I am going to perpetuate the black stereotype and tell you all that I LOVE CHICKEN, yes I do. What’s not to love though: they are protein rich, tasty and there are a million and one ways to make them. I often come up with fun ways to cook chicken since it’s a consistent part of my diet. Here is a recipe I am calling CHICKEN Paprika, it is also chicken suya recipe, substitute paprika with Suya Spice.
• 10 chicken pieces
• 1 tspn salt
• 1 tspn black pepper
• 1/2 tspn each (Ginger powder , garlic powder and dried parsley)
• 2 cubes maggi (Bouillon cube)
• Large oven tray and 2 sheets aluminum foil
• 2 Table spoons Olive oil
• 1 heaped table spoon smoked paprika (Substitute Suya spice for Chicken Suya)
• In a large bowl, combine all the spices listed in A.
• Add the chicken into the spices a couple of pieces at a time, combine until well coated. Marinate the chicken overnight in the refrigerator.
• Set the oven to 325f .
• In the mean time remove the chicken from the fridge. In a large bowl, combine the paprika and the oil.
• With a kitchen brush, lightly brush each chicken piece with the Paprika/oil mixture and place the pieces on the aluminum foil lined oven tray.
• Bake the chicken for 35mins .
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