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Meal

Senegalese Chicken Yassa

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Ingredients

  • 3 cups (about 2 large onions) sliced red onions
    1 tbsp finely chopped garlic
    2 tsp finely chopped hot green chillies
    1 tsp grated fresh ginger
    3 dried bay leaves
    1 tsp dried thyme
    1 tsp coarsely ground black pepper
    salt to taste
    1 cup fresh lemon juice
    1 cup water
    ½ cup canola or vegetable oil, divided
    1 (1-1.3kg) chicken drumsticks

Method

In a shallow, nonreactive (not metal) baking dish, combine the onions, garlic, chillies, ginger, bay leaves, thyme, pepper and salt. Add the lemon juice, water, ¼ cup oil, and chicken. Marinate in the refrigerator for at least 4 hours, or up to overnight.

Remove the chicken from the marinade and pat dry with paper towels. Strain the marinade liquid, reserving both liquid and solids. The onions will have turned pink from the reaction to the lemon juice.

Heat ¼ cup oil in a large, heavy skillet and brown the chicken on all sides. Transfer the cooked chicken to a plate.

Pour off most of the oil from the skillet. Add the reserved solids to the pan and cook for about 5 minutes over moderate heat, or until the onions are soft and lightly coloured. Return the chicken (and any juices) to the skillet. Add the marinade, bring to the boil, then reduce the heat to low and simmer about 25 minutes, or until the chicken is tender. Serve with hot boiled rice.

Source: www.thestar.com.my

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Meal

Basic Ghanaian Gravy

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INGREDIENTSNutrition

DIRECTIONS

  1. Heat oil in frying pan and saute onions until soft, but not brown.
  2. Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
  3. Fry for 30 minutes until tomatoes are soft and deep red in color.

Source : www.geniuskitchen.com

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Meal

Domada (Gambian Peanut Stew)

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Prep time

Cook time
Total time
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
Cuisine: African
Serves: 4

Ingredients

  • 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

Instructions

  1. 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.
  2. Serve hot with rice. This stew tastes even better the next day.
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Meal

How to cook Nigerian Jollof Rice

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Ingredients:
 
·         Red Pepper (Tatase)
·         Onions
·         Plum Tomato
·         Fresh Tomatoes
·         Scotch Bonnet (Rodo)
·         Knorr Cubes
·         Tomato Puree
·         Bay Leaves
·         Jollof Rice Seasoning
·         Knorr Aromat Seasoning
·         Vegetable Oil
·         Salt
·         All Purpose Seasoning
·         Mixed Herbs
·         Easy Cook Long Grain Rice
Cooking Instructions:
 
·         Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
·         Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
·         Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
·         Leave to fry for 15 minutes.
·         After 15 minutes, add the washed rice, then the tomato puree and mix together.
·         Add the bay leaves for aroma; this gives the meal a unique taste too.
·         Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
·         Leave to steam cook on low-medium heat for 20-30 minutes.
·         Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!

Source : www.nigerianfoodchannel.com

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