(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements
- 1 Tbsp (15 mL) Coriander seeds
- 2 tsp (10 mL) Cumin seeds
- 10 Cardamom pods
- 1 tsp (5 mL) Black peppercorns
- ½ tsp (2.5 mL) Cloves
- 4 Bay leaves
- 2 inches (50 g) Fresh ginger
- 4 Garlic cloves
- ½ cup (80 g) Fresh cilantro (chopped)
- ¼ cup (40 g) Fresh mint
- 2 Chili peppers
- 1 tsp (5 mL) Chicken bouillon powder
- 1 tsp (5 mL) Turmeric powder
- ½ cup (118 mL) Canola oil – Or vegetable oil
- 2 cups (414 g) Basmati rice
- 6 cups (1.5 litres) Water – For soaking the rice
- 1 Large Onion
- Canola oil – 2 inches deep for frying the onions
- 2 Tbsp (30 mL) Canola oil – For the stew
- 1 Large Tomato (peeled & diced)
- 1 Large Potato (peeled & diced)
- ½ cup (118 mL) Yogurt – Plain
- 1 tsp (5 mL) Chicken bouillon powder
- 1 Tbsp (15 mL) Lemon juice
- 12 cups (3 litres) Water – For boiling the rice
- 3 Tbsp (45 mL) Salt
- 2 Bay leaves
- 1 tsp (5 mL) Cumin seeds
- 2 Tbsp (30 mL) Canola oil – Or vegetable oil (for the rice)
- 2 Tbsp (30 mL) Fresh cilantro (chopped) – Between the layers of the biryani
- 2 Tbsp (30 mL) Fresh mint (chopped) – Between the layers of the biryani
- 1 tsp (5 mL) Saffron
- ⅓ cup (79 mL) Water (hot) – For soaking the saffron
- 3 Tbsp (45 mL) Ghee – Or browned butter
- ¼ cup Almonds (toasted) – Optional
- ½ tsp (2.5 mL) Rose water – Or Kewra water (optional)
- Grind the spices very well.
- In a food processor, place the ginger, garlic, cilantro, mint and the chili peppers. Blend well.
- Marinate the chicken with the herb mix, spices, turmeric, chicken bouillon powder and oil. Cover and refrigerate for at least 2 hours or preferably overnight.
- Soak the rice for one hour.
- Slice the onions and fry in batches over medium heat until golden brown.
- Shake off the marinade from the chicken. Place in a roasting pan and broil at 400°F/204°C for 15 minutes. The chicken will be half-cooked.
- In a saucepan set over medium heat, add 2 tablespoons of oil and the remainder of the marinade. Fry for 1 minute, stirring well. Add the tomatoes, potatoes and stir. Add the yogurt and chicken bouillon powder and stir well. Cover and cook over low heat for 30 minutes or until the potatoes become fork tender.
- Soak the saffron in 1/3 cup hot water.
- Using high heat bring 12 cups (3 litres) of water to a boil, then add 2 bay leaves, 3 tablespoons salt, 1 teaspoon cumin seeds, and 2 tablespoons oil. Drain the soaked rice and add to the boiling water. Cook the rice for 6 minutes. Use a slotted spoon to transfer the hot, very moist rice to the baking dish.
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