14-20 m/l pieces smoked turkey
3 s red bell peppers OR 2 large (tatashe)
4 scotch bonnet peppers (rodo)
2 s/m red onions
4 fresh garlic cloves
Ginger (size of all garlic cloves)
2 m tomatoes
3 tbsps curry powder
1.5 knorr cubes OR 1 knorr & 1 maggi cube
1/2 cup Canola Oil
1/2 cup Palm Oil
1. Pre-heat oven to 350 degrees
2. Lightly rinse smoked turkey, set aside
3. Layer a baking pan with foil & wax paper, spray with cooking oil spray
4. Insert baking pan into oven; bake for 30-35 minutes
5. Whilst its baking, cut up peppers
6. Add to a blender, with 1 cup water
7. Blend, blend, blend!
8. Add canola & palm oil to pot over medium heat
9. Add blended peppers to pot
10. Let boil over medium heat for 10 minutes, then add curry powder & knorr cubes
11. Stir, cover & let boil for another 20 minutes still over medium heat
12. Check on smoked turkey in oven, if baked, remove from oven
13. Reduce heat to low for the blended peppers, add baked smoked turkey into blended peppers
14. Add leftover stock from baked smoked turkey
15. Mix turkey, stock & stew till smoked turkey is well coated
16. Let simmer over low heat for 5 minutes, turn off heat; let rest 5 more mins before serving
17. It’s a wrap!
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