- 1.2kg chicken
- 2 tatashe peppers
- 1-2 Scotch bonnet peppers or habanero peppers
- 2 onions
- 1 cooking spoon vegetable oil
- 6 small stock cubes
- 1 tablespoon thyme
- Salt (to taste)
Notes on the ingredients
- Use hard chicken (hen) because the taste is richer than that of the soft chicken (cockerel or rooster).
- Tatashe peppers are Nigerian spicy red pointy peppers. Outside Nigeria, use Tribelli peppers (Pimentos Tribelli in Spanish). The peppers produce a popping red juice when blended making it a great alternative to our Nigerian Tatashe. The only difference is that Tribelli peppers are not spicy. Tribelli peppers are sold under different brand names in different countries.
- The Scotch bonnet peppers (alternative habanero peppers) is atarodo, ose oyibo or atarugu. Its job is to add more bite to the tatashe. If you do not like spicy hot food, you can use only tatashe. I use a combination of Tribelli peppers and scotch bonnet because Tribelli peppers are not hot and if you want to use only scotch bonnet peppers for this, the peppered chicken will be too spicy and you will not enjoy it even if you love spicy food.
- The thyme should have fine particles. I add the thyme from a shaker that has tiny holes so that only the tiniest particles pass through.
- One of the onions is for cooking the chicken while the other is for garnish. Use red onions for garnish.
Before you prepare the Peppered Chicken
- Cut one of the onions into tiny pieces and cut the other into thin slices.
- Remove the seeds from the tatashe or Tribelli peppers, cut them (as well as the scotch bonnet peppers) into small pieces and blend with a hand blender. The blending should be coarse not smooth (see video). Any blender that allows you to grind the pepper without adding water should do. For a normal blender, add just enough water to help the blades of your blender move.
- Clean the chicken. Cut them into desireable sizes if you bought whole chicken. Place in a bowl and add the thyme, diced onions and stock cubes (crushed). Massage the seasoning and spices into the chicken with your hands, cover and put in the fridge to marinate for at least 1 hour.
Directions for making Peppered Chicken
- When the chicken has marinated for 1 hour, place in a pot, pour some water and start cooking. I add water because I use a pressure cooker. If using a normal pot, just start cooking and by the time it starts to boil, water will seep out from the chicken.
- When the chicken is done, take them out and grill/broil in the oven at 180°C (350F) till golden all over. If you are preparing another meal on the same day (say Nigerian Jollof Rice), use the chicken stock (water from cooking the chicken), to prepare it. If you are just preparing Peppered Chicken to serve with a chilled drink, put the chicken stock in your freezer, chicken stock always comes in handy when you are preparing another meal.
- Pour the vegetable oil in a dry pot and heat it up.
- Add the pepper blend and start frying on low to medium heat till all the water dries up.
- Add the grilled/broiled peppered chicken and stir very well with a spatula till the popping red peppers have coated every inch of the chicken. Add salt at any time if necessary.
- That’s it!
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)
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
- 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
· Red Pepper (Tatase)
· Plum Tomato
· Fresh Tomatoes
· Scotch Bonnet (Rodo)
· Knorr Cubes
· Tomato Puree
· Jollof Rice Seasoning
· Knorr Aromat Seasoning
· Vegetable Oil
· All Purpose Seasoning
· Mixed Herbs
· Easy Cook Long Grain Rice
· 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