1 (top) leg of lamb of about 2kg cut into two parts to facilitate cooking
One tablespoon of butter
500g of onions (recommended, but I put a little less)
7cl of sauce oil
5 garlic cloves
2 cube maggi bouillon, salt, pepper, a pinch of chilli, 1 teaspoon of ginger
3 tablespoon of vinegar, 2 tablespoons of mustard
2 bay leaf, Thyme (optional)
3 green, yellow, red peppers
1 cucumber, 1 carrot, 1 tomato, 50g green olives
1kg of potatoes
1L of oil for the preparation of fries
Two tablespoons of small peas (canned, drained), Two tablespoons of sweet corn
1/2 garlic clove for mayonnaise
1 parsley branch for decoration (optional)
Begin by quickly cleaning your leg in plain water.
Make several long incisons using a knife or holes.
Prepare the stuffing and marinade that will help reveal all the taste of this leg. To do this, peel 4 cloves of garlic. Add a pinch of chilli, a teaspoon of ginger and a pepper, a maggi cube broth. Mix everything using a mixer or a mortar. Add one tablespoon of mustard. Mix.
Add stuffing thoroughly into each incision or hole. Keep in to coat the entire surface of the meat.
Salt the meat evenly.
Cooking of meat
Put in a casserole.
Add 1 glass and a half of water. Add the bay leaves. Sprinkle with thyme (optional). Add two tablespoons of vinegar.
Bake the lamb in the casserole for about 20 minutes, turn it over halfway through cooking.
Do not wait until the water evaporates completely, remove the leg of lamb, and reserve the cooking juice. It will serve to make the sauce.
Preheat oven to 200 ° C.
Place aluminum foil on the oven tray. Place at mid-height. Coat the leg of butter and cook for about 30 minutes. Turn it over halfway through cooking.
There will be some cooking juice on the plate which keeps the meat moist inside while it colors on the surface.
While cooked meat prepare the sauce to save time.
For this purpose cut the onions finely. Put the 7 cl of oil in a casserole. Add the onions. Add the remaining garlic clove, minced or crushed. Leave to stain for 5 minutes, stirring occasionally.
Then add 1/2 glass of water and the cooking juice you had reserved.
Add a tablespoon of mustard, a little pepper and a tablespoon of vinegar. Add the maggi cube broth. Mix and cook for 10 min over medium heat then 5 min over low heat.
The sauce should be thick so continue cooking for a few minutes if necessary.
If necessary adjust the seasoning (salt, pepper).
Put the mayonnaise in a bowl. Add sweet corn, peas, a pinch of pepper and 1/2 clove of crushed garlic. Mix. And book.
Cut the potatoes into sticks that have roughly the same size. Put in a large bowl of salted water
Heat the oil. Cook the potatoes and place on absorbent paper.
Cut the peppers into sticks or dice or bracelets. You can also cut them into pots with sawtooth and put the mayonnaise in it.
Grate the carrot. Peel the cucumber and cut into slices. Gently cut the tomato into slices.
Make a nice dressage as you feel or like mine.
Do not forget your green yellow red peppers. In the colors of Senegal you said? The Ivorians and others do not be angry :))
Do not forget olives … tomatoes cut into slices, cucumbers, etc.
Add a few parsley leaves to give freshness.
And on arrival it gives that
Good appetite and see you soon for other recipes.
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