For skewers marinated in the salty manner:
500 g of lamb skewers
3 chopped pods
2 c. of coriander dry crushed
2 c. with freshly ground cumin
2 c. with paprika coffee
1 C. hot pepper
2 c. coffee
2 c. olive oil
For white kidneys in sauce:
2 white kidneys
1 clove garlic, minced
1 thinly sliced white onion
1 C. coffee with rancid butter (smen)
4 sprigs of coriander and parsley
3 c. tablespoons oil
2 good pinches of crushed saffron
1 cinnamon stick
¼ of c. pepper coffee
To serve :
1 C. chopped parsley
For kefta skewers in the Gharb way:
700 g ground meat
1/2 onion, thinly sliced
2 c. chopped parsley and coriander
1/4 of c. with cinnamon coffee
1/2 c. hot pepper
1/4 of c. with Dadès roses petals pounded
1 C. Ginger Coffee
1 C. with cumin coffee
2 pinches of clove
1/4 of c. coffee in galanga (Khoudenjale)
Skewers marinated in the salty manner:
In a bowl, mix the spices, garlic and olive oil and marinate the pieces of meat for 2 hours, keeping them cool.
Thread the pieces of meat on skewers and grill them on a charcoal light.
Present the hot skewers, accompanied by bread and mint tea.
White kidneys in sauce:
Split each kidney in two, remove the skin that covers it and then cut it into large pieces.
In a frying pan, cook the onion and garlic in the oil over low heat until the onions become translucent.
Add the kidneys, spices, herbs and rancid butter.
Cover and simmer, always on low heat, until the kidneys are cooked and the sauce thickened.
Serve hot kidneys, topped with sauce and garnished with chopped parsley.
Kefta skewers in the Gharb way:
Mix all the ingredients with the ground meat.
Shape into medium sized puddings, place on a grill and grill over a coal fire.
Serve Kefta skewers on a rezzat al kadi bed.
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