2 medium Irish potatoes (spuds)
1 fish cut
1 small red onion
2 tablespoons red palm oil
Black pepper (to taste)
Salt (to taste)
Seasoning cube (to taste)
Leafy spinach: for garnish (alternative: garden egg leaves)
Notes about the ingredients
Use your favourite fish for this meal: tilapia, gilt head bream fish, catfish, conger eel, mackerel (a.k.a. titus in Nigeria). Do not use bony fish when preparing this for kids.
When preparing this for kids less than one year old, do not add salt, pepper and seasoning cubes.
You can use other types of peppers: habanero pepper (atarodo) or dry pepper.
If you are outside Nigeria, use leafy spinach for the garnish, in Nigeria, use garden egg leaves.
Before you cook Potato and Fish Porridge
Peel, wash and cut the potato into small cubes.
Dice the onion.
Wash and slice the spinach or the garden egg leaves and set aside.
Grind the black pepper or the habanero pepper (atarodo) or dry pepper.
Place the potatoes in a pot, pour water to cover them slightly, add the pepper and diced onions. If using seasoning cubes, crush and sprinkle on top of the ingredients and stir.
Place the fish on top, cover the pot and start cooking on medium heat.
Once it boils, gently turn the fish on the other side to ensure that it cooks well.
After about 3 minutes, gently remove the fish and set aside.
Add palm oil and salt to taste.
Stir cover and cook on high heat till the water surrounding the potatoes starts to thicken (form a porridge).
When the potato is well cooked, add the fish back in the pot, stir gently and turn off the heat.
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