- 300g ground beef
- Mint chiselled
- A small chopped onion
- a clove of garlic
- A little red pepper or paprika
- 1 carrot
- 1 onion
- 200g of mushrooms of paris
- 1 hot pepper or 1 sweet pepper according to taste
- 1 piece fresh ginger
- 2 cloves garlic
- Qq or ladles of chicken or vegetable bouillons
- 1 glass of rice
Prepare the vegetables: cut the chilli pepper, chop the onion and the ginger, cut the carrot into small dice and the mushrooms into strips. Heat 2 c. Vegetable oil in the wok, sauté the onions with ginger and garlic for a few minutes. Add the rest of the vegetables, cook for a few minutes then add the broth and the rice. Stir from time to time so that the rice does not stick and add broth if necessary. Salt and pepper to taste.
For kebabs: mix the meat with the chopped onion and garlic and the chiseled salad, salt and pepper and add the pepper according to the taste. Mix well with the hand to extract the flavors. Place in a cool place for one or two hours. Take wooden picks and roll the ground meat around them to form a pudding. If the meat does not hold one can add an egg white to bind. Grill the kebab kebabs on each side. Recover the cooking juice from the meat and add it to the vegetable rice. Mix well and serve warm
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