4 chicken pieces (I prefer the thighs)
1 small onion
2 cloves garlic
a laurel leaf
1 tablespoon tomato concentrate
400 gr of fresh tomatoes
3 glasses of rice (1 glass = 150 ml)
1 handful of peas
3 tablespoons oil
salt, black pepper, paprika, coriander powder
pass the onion to the blender
pour the mixture into a deep frying pan, add the olive oil
add onion and garlic
stir the mixture a little until it has a nice color,
then add the chicken, bay leaves, paprika, salt, black pepper, and condiments to taste
simmer a little, and add the tomatoes
add the tablespoon of canned tomato, and let it all come back.
When the sauce is reduced, add the water to cover the chicken and cook.
when chicken is cooked remove sauce and set aside.
add rice and peas, simmer a little and cover with water
(usually I add 2 glass of water to a glass of rice, but since there is already chicken cooking sauce, so I try to evaluate the amount of sauce and add the necessary amount of water )
let cook on low heat covering the pan.
serve immediately and good appetite
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