- 8 onions
- 4 chicken thighs
- 2 chicken breasts
- 4 chicken wings
- 1 bottle of red coca-cola of 1 liter and a half
Cut and finely slice the onions and sauté in a large pot with a little olive oil
Once the onions are well caramelized (but not grilled) add a little water to soften them well! In fact the principle c is to make an onion confit
When the onions have absorbed the water add little by little 1/4 of the bottle of coca cola and cook over low heat
Once your onions are well cooked, remove them from the pan and book
Add the chicken pieces to the pan with a little olive oil and sear the chicken pieces
Once the chicken is well colored, add the second quarter of coca cola little by little (when the chicken has absorbed the coca add and so on)
Add the onions to the chicken in the stove and the third quarter of coca cola, cover the saddle and simmer over low heat 10 minutes
Take a large oven dish and put the pieces of chicken, then add over the onions and the rest of the coca cola bottle and bake for 20 minutes.
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