– 1 pizza dough (see recipe)
– 250 g finely chopped lamb or beef
– 4 small tomatoes
– 2 onions
– 2 tablespoons salt
– 2 tablespoons of 7 spices (sachet ready in the oriental grocery stores)
– 1 teaspoon of Espelette pepper or a chopped fresh red pepper (optional)
– 1 lemon (optional)
In a bowl, put the chopped meat and add salt and spices.
Cut the tomatoes and onions in 4. Place them in a mixer and roughly purée.
Add this puree to the meat and mix. Your stuffing is ready.
Spread the dough on a flat, floured surface using a pastry roller. With a round cutter, about 7 cm in diameter, cut out circles.
In each circle, place a teaspoon of the stuffing and pinch 4 sides of the dough to obtain a square shape (see photo).
Preheat oven to 260 ° C.
Place a baking sheet on a baking tray and place the squares of Sfiha in a slightly spaced position.
Put in the oven for 20 min (or more, depending on your oven), until the dough begins to brown. It is better to monitor the cooking to prevent the dough from burning.
Before eating them, you can add a few drops of lemon juice to the meat. Accompanied a little glass of Arak, it’s top!
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