– 2 chicken fillets
– 1 onion, sliced
– 100g of wild rice
– 3 tablespoons caramel cream
– 2 tablespoons soy sauce
– 1 piece of grated ginger
– 1/2 knoor
– The oil
– 1 clove garlic, chopped
– Prepare the marinade by mixing 2 tablespoons caramel, soy sauce, grated ginger, minced garlic and salt in a salad bowl. Add the chicken fillets to the marinade, mix well and let steep for 2 hours.
– Grill the barbecue chicken fillets on both sides, turning occasionally.
– Rinse the wild rice and then cook it in a saucepan of boiling water with Knoor, salt and 1 teaspoon of oil for 40 minutes, the grains must be split, drain them in a strainer.
– Heat 1 tablespoon of oil in a non-stick skillet and sauté the onion slices until they are translucent, salt and add the remaining caramel and brown.
– Mix the cooked wild rice with the golden onion.
– Cut each grilled chicken filet into slices.
– Serve the chicken slices with the wild rice.
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