- 4 pieces of chicken (for me 2 whole thighs, 2 drumsticks and 2 thighs)
- 1 ccafé cumin powder
- 1 csoupe olive oil
- 1 onion
- 1 can of 400g of tomato
- 1 or 2 ccafé of harissa
- 1 csoupe honey liquid
- 2 zucchini (replaced for me by 1/2 green courgette, 1/2 yellow zucchini, 1/2 red pepper, 1 handful of peas and 8 green asparagus)
- 1 box 400g chick peas
- 1 poultry broth cube (optional)
- QS salt, pepper, parsley leaves and chopped coriander, plus 1 or 2 minced mint leaves, not more.
- Heat the oil in a non-stick frying pan with a lid. Put the chicken to brown on all sides.
- Season with salt and pepper.
Meanwhile, peel and chop the onion into thin strips. Wash the pepper, remove the stalk, seed, remove the white parts and cut into cubes.
When the chicken is almost golden, add the onions, pepper and cumin,
Mix well and let it scorch, stirring regularly to keep from burning.
Meanwhile, prepare all the remaining vegetables: cut the green zucchini into 1 cm slices, the yellow zucchini into 1.5 cm slices (it is longer to cook than the green), break the tail of the asparagus and cut the Stems in sections about 1cm long, keeping the heads whole.
When the onions are browned (but not burned!), Add the tomato dish, then fill it half full with water and pour into the frying pan. Also add the harissa and honey, mix thoroughly then add all the vegetables.
Add rinsed and drained chickpeas
Taste and add a cube of chicken broth (partly or wholly) if it is not salty enough, or simply salt.
Bring to a boil, cover and reduce heat to simmer for about 15 minutes.
Meanwhile, chop parsley, mint and cilantro. Very little mint, otherwise it would take power over the flavors of the dish!
When cooked, add 3/4 of the herbs to the dish, reserving just enough to decorate the plates.
Divide into plates and sprinkle reserved herbs.
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