Ingredients for 4 persons
4 buckwheat pancakes (homemade or purchased)
a remaining veal stew (about 350 g)
30 g of butter
PREPARATION Buckwheat pancakes as samosas
1Heat your remaining blanquette just enough to remove the meat and mushrooms from the sauce, cut into small pieces on a board. In a container put the meat and add enough sauce so that the mixture is not dry, be careful not to put too much on pain to see your samosas soggy and run. Let cool.
2On a board, cut strips of 4 to 5 cm wide in the patties (book the falls for other uses). Place a spoonful of stew at the top of each strip and fold into triangles to form the samosas.
3Dlace all your samosas on a baking sheet covered with parchment paper. Melt the butter and brush the samosas with a brush. Put them in the oven at 180 ° C for about ten minutes to warm them up and lightly brown, watch carefully so that they do not burn. Serve immediately with a green salad.
Source : www.cuisinedecheznous.net
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