Some Quinoa basics:
- 1 cup raw quinoa = 3 cups cooked quinoa
- Quinoa cooks in approximately 20 minutes
- Rinse your quinoa before and allow enough time for it to drain completely
- Medium-low heat produces better result
- 1 part fresh quinoa require 1.5 equal parts liquid
- For best result, use some type of broth as your base – NEVER USE WATER
- Allow time for quinoa to cool after cooking and always fluff with a fork
What you will need:
- 2.5 cups raw quinoa
- 2 cups chopped carrot and peas mix (frozen or canned works just fine)
- 1 cup chopped mushrooms (optional)
- 3.75 Cups Chicken or Beef Broth
- 2 tablespoon butter – Divided
- 2 cups raw shrimp ( Cleaned and deveined)
- 3 tablespoons Coconut oil (substitute olive, peanut or vegetable oil)
- 2 cloves of Garlic – Finely Minced
- 1 teaspoon dried pepper ( ata gigun)
- 2-3 cubes Maggi*
- Salt to taste
**Note: If you do not have broth, boil 3.75 cups of water with 1 cube maggi, salt and your favorite spices.
Cooking the quinoa
- Start by generously washing the quinoa under running water, you want to get rid of as much “top foam” as possible. Pour the washed quinoa into a colander (sieve) and allow to rest for 10-15 minutes (this is to get rid of excess water)
- Place a pot with a tight fitting lead on high heat, add in the broth. Cover and bring to a rolling boil. Add in one part butter and quinoa. Stir. Cover the pot and reduce the heat to medium-low. Cook for 15-20minutes. Remove from heat and set aside to cool (uncovered)
Making the Stir-Fry
- Season the shrimp with some salt and pepper. Set aside
- Heat up the coconut oil in a large pot or wok. Add in the minced garlic and stir fry until fragrant. Add in the shrimp and cook for about 1 minute.
- Stir in pepper. Add maggi and salt.
- Stir in the peas and carrots
- Fluff the cooked quinoa with fork, add quinoa into the pot. Add in the left over butter . Stir fry for 1-2 minutes
Your stirfry is ready to serve. Ours was served with Chicken Paprika
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