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Meal

SWEETCORN VETKOEK STUFFED WITH CHILLI BEAN MINCE

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INGREDIENTS:

Vetkoek

  • 5 g yeast
  • 1 can KOO Creamstyle Sweetcorn
  • 500 ml vegetable oil
  • 200 ml water, lukewarm
  • 10 ml castor sugar
  • 10 ml salt
  • 1 kg cake flour
  • Salt and pepper, to taste
  • 1 can KOO Butter Beans, drained
  • 1 can KOO Red Kidney Beans, drained
  • 1 can All Gold Chopped Tomatoes
  • 1 tsp paprika
  • 1 bay leaf
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp KOO Tomato Paste
  • 200 g beef mince
  • 1 red chilli, finely chopped
  • 1 clove garlic , crushed
  • 1 onion, finely chopped
  • 5 ml vegetable oil

KITCHEN GADGETS:

Chopping board, chef’s knife, paper towel, slotted spoon

METHOD:

  1. In a pot, add oil and gently fry the onions, chilli and garlic.
  2. Add the mince and allow to cook for 10 minutes.
  3. Add the tomato paste, cumin, coriander, bay leaf, paprika, and tomatoes and allow to cook for 10 minutes.
  4. Add the beans and simmer on low for 15 minutes. Season with salt and pepper.
  5. Vetkoek: Sift the flour, sugar, salt and yeast into a bowl. Add the lukewarm water and the sweetcorn and knead into a smooth dough. Place the dough into a lightly oiled bowl and cover with cling wrap. Allow the dough to rise until double in size. Punch down the dough and shape into medium sized balls. Deep fry until golden brown and cooked through.

Source: www.koo.co.za

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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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