For the Rice :
– 200g of Long Grain rice
– 3 fish fillets
– 1 tablespoon soy sauce
– 1/2 tablespoon of sweet pepper
– 1/4 teaspoon curry
– Oil for frying
– Salt, pepper, ginger, hot pepper
– 200ml of crème fraîche
– 200ml of milk
– 100g of canned mushroom
– 1 tablespoon flour
– 1 tablespoon of oil
– Salt pepper
– Bring a large volume of water to a boil, add a sachet of rice and a pinch of salt, cover and cook for 10 minutes on low heat.
– Place all the spices in a plate, add the soy sauce, mix well, coat the fish fillets with this mixture and marinate for 20 minutes.
– Heat the oil in a frying pan and add the fish fillets, cook over medium heat for 3 minutes on each side until tender, drain on paper towel.
– Put the oil in a frying pan, brown the mushrooms in pieces, add the milk, the cream, sprinkle the flour, stirring vigorously with a wooden cook, salt and pepper to cook on low heat until the » Thickening of the sauce.
– Serve the rice in a dish with fish fillet and top with sauce.
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