For the dough:
250g of flour
2 bags of baker’s yeast
For garnish :
1 small box of minced mushrooms
300 g of chopped steak
1 green or red pepper
1 clove of garlic
STEP 1: Pour the yeast granules into a glass of warm water and let them swell 5 min.
STEP 2: In a bowl, put the flour with 1 tsp. 1 tsp. olive oil and yeast. Add, gradually, 1/2 to 3/4 of water. Work the mixture until you get a nice bread dough.
STEP 3: If necessary, add water if the dough is too firm or a little flour if, on the contrary, it sticks to the hands. Cover with a cloth and leave to rest at least 40 min, the time it doubles in volume.
STEP 4: Cook the ground meat in a frying pan, crush it, crumble it, completely with the fork.
STEP 5: Throw some salt in it, some oregano, a little pepper and stop the heat.
STEP 6: Empty tomato jars, finely mince, add mushrooms, add 2 large c. olive oil, crush the clove of garlic and stir well.
STEP 7: Preheat oven th.6 (180 ° C).
STEP 8: Lightly oil a large pizza dish or the lick-fry tray of your oven. Put the dough in the center and with the hand flatten it over the whole surface. Do not hesitate to remove a little paste, if you see that it is too thick.
STEP 9: Spread out the filling well. Cover with grated cheese.
STEP 10: Cut the tomatoes and pepper into thin slices to decorate the top and finish with some olives and a hint of oregano.
STEP 11: Bake for 20 minutes, watching for cooking. When the pizza is cooked, remove it immediately from the oven and cover with aluminum foil.
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