– 200g of flour
– 200g of durum wheat
– 1 tablespoon of butter
– 1 egg
– 1 sachet of pastry yeast
– 1 tablespoon of baker’s yeast
– 1 tablespoon caster sugar
– 2 tablespoons milk powder
– 1 teaspoon of dry basil
– 500g of ground meat
– 2 onions, cubed
– 50g of black olive cut into pieces
– 200g of grated cheese
– 1/2 teaspoon of dry basil
– Salt pepper
– Put in a bowl the flour, dig a well in the center, add butter, powdered milk, sugar, pastry yeast and baker’s yeast, egg, salt, basil and incorporate little by little the water warm and knead until the dough is smooth and smooth, cut the dough into small balls the size of a cherry, cover with a cloth and let them sit for 15 minutes.
– Prepare the stuffing, heat 1 tablespoon of oil and cook the onion until it is translucent, add the chopped meat and cook, stirring with a wooden spoon, salt and pepper. Drain the stuffing in a colander, add grated cheese, black olives, basil, mix well.
– Spread each ball of dough on a work surface floured with a roller, cut it in half, put a spoonful of stuffing on the half of dough then fold in triangle taking care to weld the edges in pressing lightly with the back of a fork to give decorative effects, continue the same operation with the dough and stuffing.
– Brush the slippers with the egg yolk and cook in a preheated oven at 180 ° C until golden brown.
– Serve immediately.
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