For the tamarind sauce
2-3 sprigs fresh mint, leaves only
1 tbsp tamarind paste
½ green chilli, finely chopped
½ tsp salt
½ tsp sugar
For the mint yoghurt
5 tbsp plain yoghurt
1 tsp mint sauce
pinch cayenne pepper or chilli powder
For the lamb kebabs
400g/14oz lamb mince
4 shallots, finely chopped
2 fresh green chillies, finely chopped
bunch fresh coriander, finely chopped
1½ tsp salt
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli powder
1 slice white bread, made into breadcrumbs
freshly ground black pepper
vegetable oil, for frying
For the lentil bites
300g/11oz red split lentils, soaked overnight in cold water, drained
1 medium onion, finely chopped
1 tsp ground turmeric
1 tsp ground coriander
½ tsp chilli powder
5 tbsp finely chopped fresh dill
3 tbsp flour
vegetable oil, for frying
For the tamarind sauce, put all the ingredients into a blender with four tablespoons of water and blend until smooth. Transfer to individual dipping bowls or ramekins.
For the mint yoghurt, put all the ingredients into a blender with a pinch of salt and blend until smooth. Transfer to individual dipping bowls or ramekins.
For the lamb kebabs, combine all the ingredients, apart from the vegetable oil, together in a bowl. Season, to taste, with sea salt and freshly ground black pepper and knead for a minute or two with clean hands until everything is thoroughly mixed.
Break off small pieces of the mixture and shape into balls, about the size of golf balls.
Pour enough oil into a large frying pan to come about 2cm/¾in up the sides of the pan and place over a high heat. When the oil is hot, add the balls, in batches if necessary to avoid overcrowding the pan, and turn the heat down to medium. Fry for 5-6 minutes, turning occasionally, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Keep warm.
For the lentil bites, tip the lentils into a food processor and blend until coarsely mashed, but not puréed. Transfer to a bowl and add all the remaining ingredients, apart from the gram flour and vegetable oil. Season, to taste, with sea salt and freshly ground black pepper and mix well.
Add one tablespoon of the gram flour and mix thoroughly, then repeat this process until all the gram flour has been incorporated or until the mixture is thick enough to hold its shape.
Pour enough oil into a large frying pan to come about 2cm/¾in up the sides of the pan and place over a medium heat. Test when the oil is hot enough by frying a small piece of onion – if the onion sizzles rapidly in the oil, it is at the correct heat.
Carefully place one tablespoon of the mixture into the oil at a time, repeating until the pan is full but not overcrowded (you may need to fry them in batches). Fry for 5-6 minutes, turning occasionally, until crisp and golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
Serve the warm kebabs and lentil bites with the sauces for dipping.
Overnight preparation time
10 to 30 mins cooking time
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