1 plum tomato (Tomato Jos)
1 small onion
1 tablespoon vegetable oil (for frying)
Salt (to taste)
Fresh/Dry Pepper (optional)
Note: the strawberries in the photo above are not part of the recipe.
Important pan for making omelettes
A non-stick frying pan is best for making omelettes:
Buy it in Nigeria | in USA | in UK
Before you make Egg Whites Omelette
Cut the tomato into small pieces. I prefer removing the seeds.
Cut the onion into thin slices. The onions should be the same quantity as the tomato (after cutting them).
Break the eggs and remove the egg yolks. Add salt to your taste and mix.
If using fresh pepper, cut into tiny pieces.
Place the sliced tomato, onions and pepper into a bowl and season with a pinch of salt.
Set your frying pan to heat up.
Pour the vegetable oil into the pan and make sure that the oil greases every part of the pan.
When hot, reduce the heat of your stove to low and pour the egg whites into the pan.
Sprinkle the pepper, onions and tomatoes on top. You need to do this immediately before the egg whites cake. This is so that part of these ingredients will be buried in the egg whites when it cakes.
Leave till the egg whites are completely caked. You can confirm this when it is white all over. If your stove is on very low heat and if you are using a non-stick frying pan, this will happen without the egg burning.
Once it has caked completely, shake the frying pan and the omelette moves on its own. If it doesn’t then it is either the heat is too much or the inside of your frying pan is too rough or both.
Gently transfer the omelette to a very flat wide plate. And that’s it! Watch the video below to see how I did mine.
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