Ingredients: (for 8 people)
- A chicken
- 1kg of couscous
- 2kg of onions
- 200g of raisins
- 1litre of light poultry
- 5 cents of sugar
- 1 cup of butter rinsed
- 1 tbsp butter
- 1 cinnamon stick
- 4 cloves
- 1 cc ginger
- 1 tsp pepper
- 1/2 cc cinnamon powder
- 1 pinch of saffron
- Put the onions cut into strips, cloves, cinnamon stick in a saucepan. Wet one liter of water, salt. Bring to a boil.
- Halfway cooking the raisins, cinnamon powder, butter. Cook until the water evaporates, then add the sugar and caramelize the onions, stirring.
- In a pot with couscous, put the chicken, add an onion cut into strips, two tablespoons of oil, ginger and saffron, salt and pepper. Wet poultry stock and 1 liter of water, bring to a boil.
- Prepare the couscous in a large tray, sprinkle lightly with cold salted water and with the palms of the hands, roll the couscous by passing and ironing the hands on the grains in a regular movement.
- Pour the couscous into the top of the couscous and place on the boiling pot.Fight the two utensils with a strip of cloth dipped in a paste of flour and water, so that the steam escapes only for the top. After steam escaping, let cook for half an hour.
- Remove the couscous, pour it into the tray, crush it, cool it, add cold water, aerate it and water it again until the swollen grains are saturated with water.Let rest.
- Repeat the previous operation with the couscous, but this time by adding two tablespoons of oil.
- When the steam escapes from the couscous. Let cook for 15 minutes, then remove it and place it in a large round dish, coat it with rinsed butter.
- Form one in the center of which is placed the chicken, place the caramelized onions and water broth.
- Serve immediately with separate stock in a bowl.
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)
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
- 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
· Red Pepper (Tatase)
· Plum Tomato
· Fresh Tomatoes
· Scotch Bonnet (Rodo)
· Knorr Cubes
· Tomato Puree
· Jollof Rice Seasoning
· Knorr Aromat Seasoning
· Vegetable Oil
· All Purpose Seasoning
· Mixed Herbs
· Easy Cook Long Grain Rice
· Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
· Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
· Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
· Leave to fry for 15 minutes.
· After 15 minutes, add the washed rice, then the tomato puree and mix together.
· Add the bay leaves for aroma; this gives the meal a unique taste too.
· Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
· Leave to steam cook on low-medium heat for 20-30 minutes.
· Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!
Source : www.nigerianfoodchannel.com