– 1 chicken
– 4 or 5 onions
– 3 cloves of garlic
– 1 cc of saffron
‘1 candied lemon
– Pitted green olives
– 5 cs of olive oil
– A mixture of chopped parsley and coriander
– Salt, pepper, ras el hanout, pepper, ground ginger
1. I prepare my marinade in the following way: In a bowl put the olive oil or neutral, add the mixture garlic, parsley and coriander + spices. Mix everything and coat your chicken with the latter. You can cook it in an all done, casserole, or tajine. OR put it in the oven or in a rotisserie.
2. Cut the onions into strips that you will add to your dish with the chicken. Add water about 2 glasses (for my part the cooking has been done in the oven) but on a low fire, it is also possible.
3. The chicken should not be dry, for that it is enough to water it regularly (I put a little honey for the color but it is really only optional) since here the goal is still That tajine is salty and unsweetened).
4. For the lemon confit, half I incorporated it into my tajine and the other I used it to water my chicken during cooking. Do not forget pitted green olives or violets that are TOP for this tagine.
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