1.5 kg of chicken legs, beef or fresh fish
1 trofaie box for sale in exotic stores
1 onion, salt, black pepper in mill grain
1 fresh red pepper
3 freshwater or dirt crabs
3 fresh tomatoes
2 cloves garlic
3 cooking cubes
1 bouquet of kablé (aromatic leaf bassamoise)
Cut the meat into large dice and wash well. Peel the onion, the garlic and chop the garlic. Cut the diced onion. Wash and cut the diced tomatoes. Book.
In a salad bowl season the meat with salt, a cube of crumbled cooking, chopped garlic and two pepper tops of the mill and mix.
Using a knife cut the teeth of the crabs wash and set aside.
In a heated casserole dish spoon the seasoned meat, tomato dices, onion and 20 cl water. Mix and pressurize. Whisper down the fire and pre-cook the meat for 15 minutes.
At the end of this time, reverse the contents of the trofaie box. Use the trofaie box as a measure to add one and a half times of water. Put the broth in the pan for 10 minutes.
Add the crabs, chili, bablé and cooking cubes. Let cook until the sauce thickens (45 min) and a red oil appears on the surface of the sauce.
When cooking skim the oil, adjust the seasoning if necessary and serve with a good foutou, white rice or attiéké according to your taste
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