Spicy Chicken ka Salan
- 2 – 3 tablespoons oil
- 3 – 4 cardamom pods (elaichi)
- 5 – 6 black peppercorns (kali mirch)
- 500 grams chicken
- 2 medium onions, chopped
- 6 garlic cloves, finely chopped
- 1 inch ginger piece, chopped
- 1 large tomato, chopped
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt (adjust to taste)
- 4 tablespoons coriander leaves (dhaniya)
1. Heat oil in a medium sized pot.
2. Add cardamom (elaichi) and black peppercorns (kali mirch) and saute till you can smell the aroma.
3. Add chopped onions and cook till light brown. Make sure they don’t burn.
4. Add chopped ginger and garlic and cook for about a minute till light brown.
5. Add tomatoes and spices (red chili powder, turmeric powder and salt). Saute for a minute to cook the spices then
turn heat to low to soften the tomatoes.
6. Once the tomatoes are soft, add the chicken pieces. Cook chicken on medium – high heat till color changes from
pink to white.
7. Add 1 cup water, turn heat to low and cook for about 30 – 35 minutes till chicken is tender.
8. Serve with roti or rice.
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