- 800g white puna yam
- 100g salted butter
- 200g green leafy vegetable. Best are:
- Garden egg leaves
- 1 onion
- 1 habanero or scotch bonnet pepper
- Palm oil (to your liking)
- Salt to taste (optional)
Notes on the ingredients
- If using unsalted butter, add salt. If using salted butter, the salt from it is enough for the stated quantity of yam.
- This recipe assumes that you have washed all the ingredients thoroughly before using them.
Before you cook
- De-seed and cut the habanero pepper into tiny pieces.
- Cut about 3 leaves of the spinach or garden egg leaves into very tiny pieces.
- If your palm oil is congealed, melt it. Do not heat it up, just melt it.
- Peel and cut the white puna yam into small pieces.
- Rinse them and put in a pot.
- Pour water to just under the level of the yams. The plan is to have just a small quantity of water left in the pot by the time the pieces of yam are well cooked.
- Add chunks of onion. I want to have onion flavour in the meal but I do not want to have pieces of onions in there that’s why I use chunks here.
- Add salted butter. If you use unsalted butter then you will need to add salt when the contents boil.
- Cover and start cooking on high heat.
- After about 20 minutes, the yam should be well cooked with a small amount of water left in it. Remove the chunks of onion, turn off the heat and set the pot aside for the yams to cool down a bit.
- Mash the yam with a potato masher or any utensil that can do the job. You can use a pestle but do not mash it into a smooth paste like pounded yam.
- After using the potato masher, follow it up with a spatula. The spatula helps make the dough smoother. Do not be tempted to add more water because this is not pounded yam. You want the yam mashed but it should still have the texture of a boiled piece of yam.
- When the dough becomes a smooth, use an ice cream spoon to make balls of the dough.
- Place the scoops of yam on a bed of spinach or garden egg leaves.
- Sprinkle the pepper and pour the palm oil over the balls of yam. Spread the tiny pieces of spinach on top for effects.
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