– 500g of macaroni
– 3 tablespoons tomato concentrate
– 1 can of tuna in oil
– 2 garlic cloves, chopped
– 1 can of minced mushrooms
– 1 tablespoon of smen
– 1 cube of Knoor
– 1/2 teaspoon of dry basil
– 4 tablespoons coriander and parsley finely chopped
– Salt pepper
– Put tomato concentrate, 3 teaspoons water, chopped garlic, Knoor, basil, smen, salt and pepper, bring to a boil, add the chopped mushrooms and the drained tuna and cook for 10 minutes. Minutes over low heat, out of heat add coriander and chopped parsley.
– Cook the macaroni « al dente » in a large quantity of salted water with a drop of olive oil, drain.
– Add the cooked macaroni to the mushroom mixture and mix thoroughly over the heat so that the sauce comes into the macaroni.
– 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