3 tablespoons tomato concentrate
100g of flour
Juice of a lemon
3 carrots, sliced
4 garlic cloves
1 chicken broth or Nététou
1 small chilli
Cut the chicken into pieces and cook in boiling oil. When the chicken is browned, remove it and reserve warm.
Put onion and garlic and sauté in chicken oil. Once golden, add the tomato paste. You can also add dry fish according to your taste.
Let cook 5 minutes, add 1.5 l. water, chicken pieces, netalous, broth cubes, chilli pepper, salt and pepper.
Peel and wash the vegetables. Add to chicken and simmer for 45 minutes over medium heat.
After this time, add the juice of one lemon and cook for another 5 minutes.
Remove the chicken and vegetables from the sauce. Keep warm in a serving dish.
Add 100 g. of flour in a little cold water, then incorporate in the sauce while mixing.
Remove from heat as soon as the sauce starts to boil again.
Cover the chicken pieces and vegetables with the sauce and serve with white rice.
The chicken can be replaced by mutton or beef.
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