1 pound ground lamb
Salt and pepper
4 Roasted Garlic Cornbread rounds (recipe below)
Roasted Garlic Aioli (recipe below)
Crumbled Feta Cheese
Caramelized Onions (recipe below)
Chopped parsley (optional)
Mix lamb with salt and pepper then divide into four patties. Flatten patties and cook on an indoor grill to desired temperature.
Place cornbread round on each plate, spread aioli on cornbread. Place warm patty on top of aioli, sprinkle with feta, then spoon onion mixture on top of burger. Sprinkle with parsley (optional) and serve.
2 Tablespoons olive oil
2 large onions halved and sliced thin
¼ teaspoon rosemary
Zest of ½ lemon
Heat oil to shimmering, add onions and reduce to lowest temp possible on a standard burner. Cover and cook for approximately one hour until golden and sweet. Resist the urge to open the lid and check constantly, keep temp low and leave it alone. Add lemon zest and rosemary and cook for 10 more minutes.
This can be made ahead and stored in the refrigerator, just make sure the onions are at room temperature or warm when you assemble your burgers
Roasted Garlic Aioli
4 large cloves of roasted garlic
½ cup mayonnaise
1 Tablespoon olive oil
Blend all ingredients in mini food processor. The aioli is best if you make it ahead and let sit covered in the refrigerator for at least ½ hour. It can be made a day or two ahead of time and stored in the refrigerator.
Roasted Garlic Cornbread
2 ears of corn (or 1 ½ cups frozen corn, thawed)
2 Tablespoons salted butter
2 cloves roasted garlic
½ cup plus 2 Tablespoons buttermilk
1 cup fine milled corn meal
½ cup all purpose flour
1 teaspoon double acting baking powder
1 Tablespoon salted butter
Preheat oven to 400 degrees. Cut kernels off of the cobs. Melt butter in an 11-12 inch oven proof sauté pan. Sauté corn over med high heat stirring regularly until lightly browned (about 5 minutes), add roasted garlic and sauté for one minute more. Transfer corn mixture to a food processor and add buttermilk and eggs. Blend together until combined (corn will still be somewhat lumpy).
In a large bowl, mix dry ingredients then stir in corn mixture.
In same pan, heat 1 Tablespoon butter over high heat until just starting to brown, add corn batter and smooth the top so that it’s relatively flat. Transfer immediately to oven and bake on middle rack for 15 minutes or until center is firm.
The cornbread should easily slide out of the pan once it has cooled a bit. Then use a small bowl or glass to cut 4 rounds.
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