Connect with us

Meal

Moroccan Meatballs — Tagine Kefta

Published

on

INGREDIENTS

For the sauce

DIRECTIONS

  1. Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
  2. Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
  3. After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
  4. Place the meatballs in the sauce.
  5. Do not stir but just let them sit on top of the sauce.
  6. Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
  7. Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
  8. If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
  9. To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

Source: www.food.com

Continue Reading
Advertisement
Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Meal

Basic Ghanaian Gravy

Published

on

By

INGREDIENTSNutrition

DIRECTIONS

  1. Heat oil in frying pan and saute onions until soft, but not brown.
  2. Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
  3. Fry for 30 minutes until tomatoes are soft and deep red in color.

Source : www.geniuskitchen.com

Continue Reading

Meal

Domada (Gambian Peanut Stew)

Published

on

By

Prep time

Cook time
Total time
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
Cuisine: African
Serves: 4

Ingredients

  • 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

Instructions

  1. 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.
  2. Serve hot with rice. This stew tastes even better the next day.
Continue Reading

Meal

How to cook Nigerian Jollof Rice

Published

on

By

Ingredients:
 
·         Red Pepper (Tatase)
·         Onions
·         Plum Tomato
·         Fresh Tomatoes
·         Scotch Bonnet (Rodo)
·         Knorr Cubes
·         Tomato Puree
·         Bay Leaves
·         Jollof Rice Seasoning
·         Knorr Aromat Seasoning
·         Vegetable Oil
·         Salt
·         All Purpose Seasoning
·         Mixed Herbs
·         Easy Cook Long Grain Rice
Cooking Instructions:
 
·         Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
·         Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
·         Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
·         Leave to fry for 15 minutes.
·         After 15 minutes, add the washed rice, then the tomato puree and mix together.
·         Add the bay leaves for aroma; this gives the meal a unique taste too.
·         Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
·         Leave to steam cook on low-medium heat for 20-30 minutes.
·         Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!

Source : www.nigerianfoodchannel.com

Continue Reading

Most Popular