– 5 potatoes (the quantity can vary according to the quantity desired and especially the size of the potatoes)
– 1 onion
– 2 cloves garlic
– 4 CS of sunflower oil
– 1 CS of tomato concentrate
– 300 g ground meat
– some water
– salt, pepper, red pepper
First, peel and cut into large pieces the potatoes. Also cut the onion and garlic.
In a deep saucepan, fry the onions in the oil, then add the meat and garlic and season.
Let the meat cook a little.
Add the tomato paste and let it cook without adding water; I remember more if I already said it but always let the tomato concentrate cook a little before adding the water, it seems it removes a little acidity, and I find that it gives a better taste of tomato sauce.
Place the potatoes in the pan.
Then, before the sauce burns, pour 1.5 l of water and cook over medium heat until the potatoes are cooked.
Here is the sauce must be a little thick even if it is better than if it is too liquid.
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