– 1/2 cup oil
– 1/2 pound of lamb or beef
– 1 onion diced
– 1 garlic clove minced
– 2 carrots roughly cut
– 1 small eggplant
– 1 potato cut in half
– 1 sweet potato cut in half
– 1 cassava
– 1 small cabbage cut in wedges
– 6 okra pods
– 1 cup of tomato paste
– 1 bay leaf
– 2 tsp salt
-1 bouillon cube
– 2 pinches of sugar
– 1/4 cayenne pepper
– 1 habanero pepper
– 3 cups of broken rice
– 6 cups of water
– Fry meat in oil until browned add onion and garlic. The flavor will be out when cooking.
– Add a little water, tomato paste, stir until smooth add all spices and veggies cooking orders(carrots, cabbage). It will take some time to cook (about 20 minutes, then add the rest). Simmer until all are cooked
– Wash and drain the rice
– There is another method to cook this:
- Take the meat and veggies out of pot and keep warm, add rice covered and cook on low heat for about 17 minutes, serve on a platter with meat and veggies on top or add rice to pot and cook for 25 minutes, serve on plate.
Recipe-Senegalese Chicken Curry
Whole chicken, cleaned and cut
Peanut oil or any vegetable oil (for frying the chicken)
4 tbsp oil for the sauce
1 onion, thinly sliced
2 cloves of garlic
½ a sweet pepper
Spring onion, finely chopped
1 tsp black pepper
1 tbsp curry powder
2 bay leaves
1 red pepper and 1 green pepper (optional)
3 fresh tomatoes, pureed
1 big carrot cut into medium sized rings
50g of fresh ginger or ginger powder
2 tbsp of vinegar.
1 medium size cabbage, cut into 4 pieces
2 potatoes cut into 4 pieces
1 turnip (optional)
Note: The quantity of vegetables will depend on your taste. Cassava and sweet potatoes are alternatives.
Using a mortar or a food processor crush or puree the spices (except onions, bay leaves and black pepper) together.
Use half of the mixture to marinate the chicken. Steam the chicken by cooking without water, on low heat. Optionally, boil the chicken using a little water. Heat the oil and fry the chicken until golden. Save for use later.
Add the rest of the spices to the onions. Sauté the onions.
Add the tomatoes and stir-fry it for 10 minutes. Add 3 cups of water together with the vegetables and stock cube. Leave to simmer for 15minutes.
Add the curry powder, chicken and salt to taste. Leave to simmer for another 15minutes or until the sauce is reduced and thick in consistency.
Chicken Yassa Recipe
Plain White Rice:
In a large non-reactive bowl, prepare marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.
Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides. Remove the onions from the marinade. Heat the remaining tablespoon of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water. When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads). Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve over Plain White Rice.
Plain White Rice:
Bring the water to a boil in medium saucepan. Stir in the remaining ingredients, cover, and simmer over low heat for 20 minutes. Remove the rice from the heat and allow it to stand for 5 minutes, or until all the water has been absorbed. Fluff with a fork and serve hot.
Lamb Mechoui Recipe
For the Lamb Mechoui
- 1 (top) leg of lamb of about 2kg cut in two parts to facilitate cooking
- One tablespoon of butter
- 500g of onions (recommended, but I put a little less)
- 7cl of sauce oil
- 5 garlic cloves
- 2 cube maggi bouillon, salt, pepper, a pinch of chilli, 1 teaspoon of ginger
- 3 tablespoons of vinegar, 2 tablespoons of mustard
- 2 bay leaf, Thyme (optional)
- 3 green, yellow, red peppers
- 1 cucumber, 1 carrot, 1 tomato, 50g green olives
- 1kg of potatoes
- 1L of oil for the preparation of fries
- Two tablespoons of fine peas (canned, drained), Two tablespoons of sweet corn
- 1/2 garlic clove for mayonnaise
- 1 parsley branch for decoration (optional)
Preparation of the leg:
Begin by quickly cleaning your leg in clear water.
Make several long incisons using a knife or holes.
Prepare the stuffing and marinade that will help reveal all the taste of this leg of lamb.
To do this, peel 4 cloves of garlic.
Add a pinch of chilli, a teaspoon of ginger and a pepper, a maggi cube broth.
Mix with a mixer or a mortar.
Add one tablespoon of mustard. Mix.
Add stuffing thoroughly in each incision or hole.
Keep in to coat the entire surface of the meat.
Salt the meat evenly.
Put in a casserole.
Add 1 glass and a half of water. Add the bay leaves. Sprinkle with thyme (optional). Add two tablespoons of vinegar.
Bake the lamb in the casserole for about 20 minutes, turn it over halfway through cooking.
Do not wait until the water evaporates completely, remove the leg of lamb, and reserve the cooking juice. It will serve to make the sauce.
Preheat oven to 200 ° C.
Place aluminum foil on the oven tray. Place at mid-height. Coat the leg of butter and cook for about 30 minutes. Turn it halfway through cooking.
There will be some cooking juice on the plate which keeps the meat moist inside while it colors on the surface.
While cooked meat prepare the sauce to save time.
For this purpose cut the onions finely. Put the 7 cl of oil in a casserole.
Add the onions. Add remaining chopped or crushed garlic clove.
Leave to stain for 5 minutes, stirring occasionally.
Then add 1/2 glass of water and the cooking juice you had reserved.
Add a tablespoon of mustard, a little pepper and a tablespoon of vinegar.
Add the maggi cube broth. Mix and cook for 10 min over medium heat then 5 min over low heat.
The sauce should be thick so continue cooking for a few minutes if necessary.
If necessary adjust the seasoning (salt, pepper).
Put the mayonnaise in a bowl. Add the sweet corn, the peas, a pinch of pepper and the 1/2 clove of crushed garlic. Mix. And book.
Cut the potatoes into sticks that have roughly the same size. Put in a large bowl of salted water.
Heat the oil. Cook the potatoes and place on absorbent paper.
Cut peppers into sticks or dice or bracelets. You can also cut them into pots with sawtooth and put the mayonnaise in it.
Grate the carrot. Peel the cucumber and cut into slices. Gently cut the tomato into rings.
Make a pretty dressage as you feel or like mine.
Do not forget your green yellow red peppers. In the colors of Senegal you said? The Ivorians and others do not be angry :))
Do not forget the olives … tomatoes cut into slices, cucumbers, etc.
Add a few parsley leaves to give freshness.
And on arrival it gives it
Good appetite and see you soon for other recipes.