For about twenty skewers:
1 kg of beef to be grilled (false net)
4 tablespoons Kuli Kuli powder (or roasted powdered peanuts)
1/2 teaspoon of red pepper powder
1 tablespoon garlic powder
1 teaspoon ground onion
1 teaspoon of ginger powder
1 teaspoon of paprika
1/2 teaspoon white pepper
2 broth cubes
1 fresh tomato
Step 1: Put your skewer stems to soak in water for 30 minutes to prevent them from burning when cooking.
Step 2: In a bowl mix kuli kuli, pepper, garlic, onion, ginger, pepper, paprika, cubes. You can taste the seasoning and add salt if necessary. Put your spice mixture on a plate and reserve.
Step 3: Cut the meat into small, even pieces. Thread on skewers
Step 4: Take the skewers one by one and put them on the plate containing the spice mixture. Coat the mixture well, turning it over and pressing lightly on the plate.
Step 5: Preheat your oven to 200 ° C. Place your skewers on the oven grill. Brush a little oil with a brush. Bake about 15 minutes. Turn them halfway through cooking.
Step 6: Serve your hot skewers with onion rings, and tomatoes.
You can taste them on their own or accompany them with plantains, fries,
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