Ingredients (Serves 2-3 people)
3 green tomatoes
1 large green bell pepper
2 green scotch bonnet peppers
2 small onions
6 medium pieces of beef
4 medium pieces of beef tripe
4 medium pieces of cow skin
4 pieces of cow foot
1.5 cooking spoons of palm oil
1 teaspoon of iru (fermented locust beans)
Season your meats with salt, pepper, stock cube and onions and bring to boil. I would suggest boiling the cow foot separately or in a pressure cooker as that takes longer to boil than the rest of your meats.
Once they are soft, cut into smaller pieces and fry and set aside. I would advise against frying the cow leg and skin as those don’t react well with the oil.
Blend your tomatoes and peppers and bring to boil till the excess water dries up.
Heat your palm oil on low heat till the redness of the oil disappears and it becomes clear or looks like groundnut oil. This may take several minutes as you may have to take it off the stove several times so as not to over smoke your house.
Once the oil is bleached, chop your onions and fry in the hot oil then add your blended tomatoes and fry for 10- 15 minutes. Reduce the heat to medium so as to allow it fry well. Add any left over stock if there was any and continue to cook. Let the mixture fry till it’s almost blackened then season with salt, pepper and stock cubes or whatever other seasoning you desire.
Add the iru (fermented locust beans) and stir in.
Lastly, add your meats and stir in. Allow to simmer for 5 minutes and serve with White rice/ Ofada Rice/Wild rice or any carbohydrate of your choice.
Source : www.afrolems.com
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