– 350g of pasta
– 250g of shrimp
– 1 can of minced mushrooms
– 4 tomatoes
– 1 onion, cut into pieces
– 1 cube of grated broth
– 4 tablespoons of oil
– 1 tablespoon of tomato concentrate
– 1 piece of butter
– 1/2 teaspoon of dry basil
– Salt pepper
Marinade of squid
– 250g of squid cut into strips
– 2 teaspoons of milk
– 1/4 teaspoon of olive oil
– Salt pepper
– Pour the milk into a bowl, add the olive oil, salt and pepper. Add the squid and marinate in the refrigerator for 1 or 2 hours.
– Place the squid mixture in a frying pan and cook on medium heat until the squid is tender. Drain them and make them return a few minutes in hot oil.
– Decorate the shrimp.
– Peel tomatoes and cut into pieces.
– Heat oil and butter in thick skillet and brown onion until translucent, add tomatoes, shrimps, mushrooms, tomato paste, cube Of grated broth and basil, season with salt, pepper, wet with a glass of water and cook until covered with a sauce.
– Cook pasta « al dente » in a large quantity of salted water with a drop of olive oil, drain in a sieve.
– Serve the pasta cooked in a dish and coat with sauce and decorate with the calamari.
– Serve immediately.
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