Preparation time: 30 mins
Cook time: 20 mins
Yields: 20 samosas
300g flour, vegetable oil, salt, water, 2 large Irish potatoes, 1 onion, 3 green chilies, 1 teaspoon ginger, 1 tablespoon garlic, 1 teaspoon of red chili powder and curry powder, beef/chicken, salt to taste
Cook your meat and potato, then dice. Heat oil and fry green chilies, ginger, garlic, onion, curry powder, and pepper with salt for 3 minutes. Add the diced potato and shredded meat, then stir and fry.
In another bowl, mix the flour, salt and vegetable oil and water till it forms dough. Cover with a cloth and set aside for 20 minutes. Place on a pastry board and roll with a rolling pin. Cut out in a circular or any shape, fill with your sauce. Rub flour and water on the body to prevent opening while frying, then fry till it is golden brown.
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