1kg of fonio
one of okra
½ kg of mutton meat
100g of concentrated tomato
2 large onions
1 garlic cloves
50g of tarot 2 aubergines
half a small cabbage
100g dry white beans
2 bay leaves
1 glass of oil
The day before, soak the beans in cold water.
Wash thoroughly to remove impurities.
Cook steamed fonio and okra in a couscoussier.
Preparation of the sauce
Cut the meat into pieces.
Peel and mince the garlic and onions.
Wash, seed and chop the tomatoes.
Peel and cut carrots three lengthwise.
Brown the meat in hot oil. Then add the onion, garlic, tomatoes and crushed peppers. Leave to brown a few minutes then add the tomato concentrate and the vegetables. Add salt and pepper.
Bake 2 to 3 minutes then pour 75 cl of water.
Bring to a boil for 5 minutes then turn down the heat and cook over low heat 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