• 1g chicken
• 5 large onions
• 1 small box of concentrated tomato
• 5 garlic cloves, ginger, bay leaf, pepper
• 2 cubes
• 3 large fresh tomatoes
• A red pepper
• 3 large glasses of rice
• Water, salt, pepper, oil
• 3 beautiful and big carrots
• 1 cabbage of diameter 6cm
• Green pepper at will
1. Wash the rice and put it in a sieve
2. Cut the chicken into pieces, clean put in a saucepan; add 3 cloves of garlic, ginger, one slice (quarter) of onion a little pepper, cube mouline and bay leaf. Put on a low heat until it is thigh (adding a glass of water about 5 min) and fry. Once the golden chicken removes them from the oil and put them next
3. Another saucepan heats on a gentle heat 10 tablespoons oil (from the previous frying), the remaining garlic, onion, remaining finely chopped ginger, simmer, stirring occasionally until smooth. (20 min) onion is not thighing.
4. Add the tomato to a can and wait for it to simmer for 10 min, then the crushed tomatoes, crushed chili, half the cube, chicken broth and salt
5. Cabbage and carrots divide into 8 parts, fried chicken; simmer for 10 min
6. Using a perforated spoonful remove the chicken, the 7/10 of the cabbage and carrot a little juice
7. In what remains on the fire, add 4 glass of water the rest of the cube of salt; as soon as it adds rice
8. Stir gently and cook over low heat. As soon as there is more water evaporate cover with a plastic bag then the lid of the Maronite. And reduce the fire.
9. Rice grains peel off when cooked
10. Serve warm in large bowl with juice on; and crushed green chilli salt to side.
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