750g of meat
600g chicken, you can take different pieces, I chose chicken legs,
4 onions, 800g of rice, 200g of vermicelli,
15cl of oil for the thybou yapp and 4cl of oil for the sauce,
3 peppers of different colors, 1 cucumber, 1 fresh tomato, 2 eggs, 2 peppers of different colors, 1 cucumber, 1 fresh tomato, 2 eggs,
2 bay leaves in order to flavor the dish,
2 pieces of sugar, to soften the taste.
Start by cleaning the chicken. Remove skin and fat underneath. Wash thoroughly to remove anything that is sticky.
Salt, taking care to distribute the salt well.
Prepare a small stuffing to give taste to the chicken. To do this, crush 2 garlic cloves, add ½ cup maggi broth, ½ teaspoon pepper, a pinch of chilli, a teaspoon of ginger, a teaspoon of mustard and a teaspoon of vinegar. Mix well.
Using a knife, make a hole in the chicken flesh in the direction of the length. Put the finger to enlarge and add stuffing. Share the stuffing between the different pieces of chicken.
Place the chicken in a casserole dish. Add Add 1 glass of water. Add a few spices (pepper, pepper).
Cook for 10 minutes, turning the pieces halfway through. This step makes it possible to have perfectly cooked chicken inside.
After 10 minutes of cooking, remove and place on a plate
Put the remaining cooking juice in a small bowl and set aside. This juice will be added in the sauce for more taste.
Wash the casserole and wipe it well. It must be completely dry.
Add 15cl of oil.
When the oil is hot, fry the chicken legs on both sides. When they are well colored, remove and set aside.
Marinate the meat with 2 cloves of crushed garlic, 2 tablespoons of mustard, 1 cube maggi bouillon, ½ teaspoon of pepper, a pinch of chilli pepper. Mix well to distribute the spices perfectly.
Add the meat in the casserole. Bake for about 10 to 15 minutes while it is perfectly colored. This stage is important because it is what will give its taste and color to thiebou yapp. So do not be in a hurry!
When the meat has become colored, add 2 chopped onions. Mix. And leave to brown 5 min.
Then add 1.5L of water. Add a tablespoon of mustard and vinegar, sugar, 1 crushed cube broth, a pinch of chili, ½ teaspoon of pepper, as well as bay leaves. Also add salt.
Cook over medium heat for 30 minutes over medium-low heat.
While the thiebou yapp cooks, prepare the sauce that will accompany it:
Heat the 4cl of oil. Add the remaining 2 onions cut lengthwise. Add remaining chopped garlic clove, ½ remaining cube broth, 1 tablespoon mustard, ½ teaspoon pepper, a pinch of chilli pepper.
Mix and let stain 5 min, stirring occasionally.
Cut the peppers along the length. And cut each stick again in two according to the width.
Add the peppers and cook for 3 min, stirring regularly.
Add 10cl of water, as well as the cooking juice of the chicken that had been reserved. This will give more taste to our sauce. Also add a tablespoon of vinegar.
Mix and let reduce 5 min.
The sauce then begins to thicken. Then add the chicken and cook for 10 min on very low heat. Our sauce will thicken further and will take on the taste of chicken which will be on its side less dry.
After 10 min, remove from heat and set aside.
Back on our main course. Wash the rice and steam for 10 min. For this you can use a couscoussier, or put directly in the microwave. If you are cooking in a microwave, remove the rice after 5 min and wet before continuing cooking for another 5 min (a total of 10 min).
Add the rice in the casserole. Mix and cook for 10 min over medium heat.
At the end of 10 min, turn the rice with a skimmer so that the cooking is uniform. Cook again 10 min but on low heat this time.
At the end of these 20 minutes of cooking (in total), the rice is almost cooked. We will then add the vermicelli which take much less time to cook.
Add the vermicelli in rain and in small quantities, mixing between the different quantities.
Cook for 5 min.
Turn the rice over with the vermicelli and cook for another 5 min.
The thiebou yapp is ready.
Prepare the raw vegetables that will accompany the thybou yapp:
Wash the tomato and cut into slices. Peel the cucumber and cut into thin slices.
Boil the eggs for 10 min. Then put in warm water for 5 min. Then remove the shell and cut into thin slices.
On a plate, put rice in the meat. The bottom of the pot is more colorful
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.