– 1 large sweet potato
– 1 cup self-raising wholegrain flour
– 1/2 – 3/4 cup almond milk
– 1 tsp cinnamon
– sunflower oil
– lemon juice (optional)
1. Microwave: poke the sweet potato all over with a fork, wrap in a damp sheet of kitchen paper and microwave for 4-5 minutes. Turn over and microwave for another 4-5 minutes. You should be left with a soft and squishy potato afterwards.
2. Oven: poke all over with a fork and place the sweet potato on a baking sheet. Bake for 30 minutes, gas mark 6, then turn it over and bake for another 20-30 minutes.
To make the pancakes, cut the baked sweet potato length-wise and scrape out the soft flesh into a large mixing bowl.
Add the flour, milk and cinnamon, and give it a good mix.
Lightly oil the bottom of a frying pan and drop the pancake mix in one tablespoon at a time, using the back of the spoon to spread and flatten the pancake. Cook the pancake for about 5 mins on low-medium heat until brown on one side. Flip over and brown the other side.
Serve warm with a little lemon juice drizzled over the top.
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