– 1 cockerel
– 1 tablespoon of butter
– 1 teaspoon of water
– 1 clove of garlic
– 1 teaspoon chopped parsley
– Smen (rinsed butter)
-2 poultry liver cut into small pieces
-2 chicken gizzards cut into small pieces
– 1 tablespoon of vinegar
– A little green olives cut into slices
– Salt, pepper, cumin, sweet pepper
– Place the pieces of livers and gizzards in a saucepan of water, add the vinegar, cook over medium heat until the offal is cooked, drain in a strainer.
– In a bowl mix the offal, chopped parsley, olives, salt, pepper, cumin and sweet pepper.
– Stuff the cockerel with this preparation, bridle the opening with the kitchen wire.
– Put the butter, garlic and 1 teaspoon of water in a casserole, add the stuffed cockerel and close the casserole, count 15 minutes of cooking from the rotation of the valve, remove from the fire, Escape the steam then open the casserole.
– Place the stuffed squid in a baking dish, brush it with the smen.
– Cook in a preheated oven at 180 ° C until the cockerel is golden brown on all sides.
– Serve immediately.
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