Chicken Vegetable Stew

Ingredients:

  • 4 pieces of chicken (for me 2 whole thighs, 2 drumsticks and 2 thighs)
  • 1 ccafé cumin powder
  • 1 csoupe olive oil
  • 1 onion
  • 1 can of 400g of tomato
  • 1 or 2 ccafé of harissa
  • 1 csoupe honey liquid
  • 2 zucchini (replaced for me by 1/2 green courgette, 1/2 yellow zucchini, 1/2 red pepper, 1 handful of peas and 8 green asparagus)
  • 1 box 400g chick peas
  • 1 poultry broth cube (optional)
  • QS salt, pepper, parsley leaves and chopped coriander, plus 1 or 2 minced mint leaves, not more.
  • Heat the oil in a non-stick frying pan with a lid. Put the chicken to brown on all sides.
  • Season with salt and pepper.

Preparation:

Meanwhile, peel and chop the onion into thin strips. Wash the pepper, remove the stalk, seed, remove the white parts and cut into cubes.

When the chicken is almost golden, add the onions, pepper and cumin,

Mix well and let it scorch, stirring regularly to keep from burning.

Meanwhile, prepare all the remaining vegetables: cut the green zucchini into 1 cm slices, the yellow zucchini into 1.5 cm slices (it is longer to cook than the green), break the tail of the asparagus and cut the Stems in sections about 1cm long, keeping the heads whole.

When the onions are browned (but not burned!), Add the tomato dish, then fill it half full with water and pour into the frying pan. Also add the harissa and honey, mix thoroughly then add all the vegetables.

Add rinsed and drained chickpeas

Taste and add a cube of chicken broth (partly or wholly) if it is not salty enough, or simply salt.

Bring to a boil, cover and reduce heat to simmer for about 15 minutes.

Meanwhile, chop parsley, mint and cilantro. Very little mint, otherwise it would take power over the flavors of the dish!

When cooked, add 3/4 of the herbs to the dish, reserving just enough to decorate the plates.

Mix.

Divide into plates and sprinkle reserved herbs.

Lamb stew with white beans Recipe

Ingredients

600gr of boneless lamb shoulder
3 carrots
1 onion
2 cloves garlic
2 tablespoons flour
150 gr dry white beans (soak the day before)
300 gr of tomato purée
100 ml of water
Salt pepper
1 tablespoon olive oil

Preparations

Soak the day before dry beans in a large bowl filled with water (or in the morning for the evening)
Cut the meat into cubes
Peel and slice the carrots
Peel and slice the onion and garlic cloves
Start the Cookeo according to « golden » and then immediately add oil and let the meat return for 5 minutes
Add onion and garlic and leave for another 2 minutes
Add flour and stir
Add carrots, white beans, tomato purée, water, salt and pepper and cook under pressure for 25 minutes
Serve immediately

Beef Stew with Potatoes

Ingredients

  • 600 gr of beef cut into large cubes
  • 700 gr of crushed apples
  • 1 large onion, minced
  • 2 carrots, diced
  • diced tomatoes
  • 1 large leek thinly sliced
  • 4 garlic cloves, chopped
  • Some branches of thyme
  • 2 tbsp chopped parsley
  • 1/2 liter of water or beef broth
  • 1 C of paprika
  • Salt, freshly ground pepper and a little oil

METHOD

Step 1
Salt, pepper the pieces of meat and brown them with a little oil.

2nd step
Add the garlic, onion, leek, and carrot and stir and leave to sweat. Add the tomato, stir and simmer for a few minutes.

Stage: 3
Add the water, the thyme, cover and cook the meat about 25 min

Stage: 4
Add the apples, the paprika, stir well then cover and cook the apples 20 to 30 min, stir from time to time.

Step: 5
Once the apples are cooked, add the parsley, stir, check the seasoning and simmer 2 min. Your stew is ready. Beef stew with potatoes

Dominican Stew Chicken

Ingredients:

4 chicken thighs
4 chicken legs
1 cup sofrito (you could add 2 cups if you’d like more veggies)
1 tsp sugar
vegetable oil (1-2 Tbsp)
juice of 1/2 lemon (a whole lemon if it is dry)

2 Tbsp tomato paste
3/4 cup stock or water

Method:

Add the chicken to a large bowl. Toss with sofrito…

… and lemon juice. Let marinate about 30 minutes (overnight is fine, too)

Meanwhile, stir together the stock and the tomato paste.

When ready to cook, heat some oil in a large skillet over medium-high. Add sugar and the second it looks like this photo, add the chicken (reserve the sofrito-lemon marinade):

Bam! The sugar is giving the other side an amazing browned crust.

Add in the sofrito-lemon marinade.

Pour the broth mixture on top.

Give everything a stir, turn the chicken, and let simmer about an hour.

Tastes like “good.” And wow, that little bit of sugar really makes the crust scrumptious. A great tip for browning chicken – thanks to the Dominican Republic!

 

Source:  globaltableadventure.com

Locust Beans Stew Recipe

For the Beans Stew :

Beans Stew

Ingredients :

  • Tomato plums
  • Onions
  • Pepper
  • Locust beans
  • Assorted meat
  • Vegetable oil
  • Spices
  • All purpose seasoning
  • Salt

Method :

  1. Blend the peppers, tomatoes and the onions together using a blender and add the locust beans and blend together.
  2. On the other hand, empty the contents of the tomato puree into a plate and mix with warm water until slightly thick.
  3. Wash meat and transfer to a pan. Season with salt, all purpose spices and marinade for 30 minutes. Cook under medium heat until tender.
  4. Allow meat to cool and fry in hot oil until until golden and put aside.
  5. Add the blended tomato mixture into a pot on medium heat. Leave to boil until the mix becomes thick with the water dried up.
  6. Heat up vegetable oil in a pot.  Then, add the boiled tomatoes and the tomato puree mix then stir.
  7. Stir continuously and add meat stock after 10-15 minutes.
  8. Now, add the fried meat and spices. Add salt to taste. Cover it and leave to simmer for about 5 minutes.

Source: pulse.com.gh

Ethiopian Chicken Stew

Ethiopian Chicken Stew

Chicken Stew

Ingredients

4 tbsp. Ethiopian spiced butter (called nit’r qibe), ghee, or melted butter
2 12 tbsp. minced ginger
5 small red onions, finely chopped
5 cloves garlic, minced
3 tbsp. Ethiopian spice mix (called Berbere)
1 plum tomato, chopped
34 tsp. ground cardamom
8 chicken drumsticks
Kosher salt and freshly ground black pepper, to taste
4 hard-boiled eggs

Instructions

Heat spiced butter in a 6-qt. saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until soft, about
30 minutes. Add spice mixture and tomato; cook, stirring, until reduced and darkened, about 15 minutes. Add 4 cups
of water, cardamom, and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered,
until chicken is done, about 1 hour. Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs
and warm. Pour reduced sauce over chicken. Serve with rice or flatbread.
Source:  www.saveur.com

Ethiopian Chicken Stew (Doro Wat)

For the Chicken Stew :

Chicken Stew

Ingredients :

  • 4 tbsp. Ethiopian spiced butter (called nit’r qibe), ghee, or melted butter
  • 2 12 tbsp. minced ginger
  • 5 small red onions, finely chopped
  • 5 cloves garlic, minced
  • 3 tbsp. Ethiopian spice mix (called Berbere)
  • 1 plum tomato, chopped
  • 34 tsp. ground cardamom
  • 8 chicken drumsticks
  • Kosher salt and freshly ground black pepper, to taste
  • 4 hard-boiled eggs

Instructions :

Heat spiced butter in a 6-qt. saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until soft, about 30 minutes. Add spice mixture and tomato; cook, stirring, until reduced and darkened, about 15 minutes. Add 4 cups of water, cardamom, and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is done, about 1 hour. Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs and warm. Pour reduced sauce over chicken.
Serve with rice or flatbread.

Nigerian Fish Stew Recipe

For the Fish Stew :

Fish Stew

Ingredients :

  • 1 large croaker fish
  • 2 large tomatoes
  • 1 large bell pepper
  • 5 scotch bonnet peppers (ata rodo)
  • 1 medium onion (chopped)
  • 1 medium sized ginger
  • 3 garlic cloves
  • Seasoning cubes
  • 1 teaspoon Curry
  • 3 small thyme stalks or 1/2 teaspoon of thyme powder
  • A pinch of chopped scent leaves
  • Vegetable Oil for frying

Method :

  1. Descale, cut, wash and season your fish with 2 blended scotch bonnet peppers, 1 clove of garlic and a seasoning cube.
  2. Heat up your oil for frying on medium heat and fry on both sides till golden brown.
  3. Blend 1 tomato, half of the bell pepper, scotch bonnet peppers, ginger and garlic and set aside.
  4. Chop the rest of the tomato and bell pepper and set aside.
  5. In a separate pot, scoop 1 cooking spoon of oil into your pot and heat up.
  6. Fry your onions and chopped tomato and bell pepper on medium heat.
  7. Pour in the blended mix, season with your thyme, seasoning cubes and a teaspoon of curry for about 8-10 minutes on medium heat. Be sure to check that your sauce is not burning, if it is reduce the heat.
  8. Add the fish but stir lightly in the sauce so the fish does not break apart and finally add the scent leaves or basil.
  9. Serve your Nigerian fish stew hot!

Source: www.afrolems.com

Ethiopian Plantain and Beef Stew

For the Beef Stew :

Beef Stew

Ingredients

  • 2 fingers of Unripe Plantains
  • 10 medium Pieces of Beef
  • A cup of roughly Blended Tomato and pepper mix
  • 1 medium Bulb of Onion
  • 2 tablespoons of Vegetable Oil
  • 1/2 cup of Coconut Milk
  • Seasoning cubes
  • 1 teaspoon of Chili powder

Method

To a pot of boiling water, add your peeled unripe plantain and bring to boil till almost soft. This could take about 8-10 minutes.

In a separate pot, season and bring your meat to boil till soft.

Heat up another pot, add the oil and stir fry the chopped onions. Pour in the tomato and pepper, seasoning cubes, chili powder and stir fry.

Finally, pour in the coconut milk, plantain and beef and allow to simmer for about 10-15 minutes on low heat.

Serve your Ethiopian plantain and beef stew hot!

Source: www.afrolems.com

Recipe for Rabbit Stew

Recipe for Rabbit Stew

Rabbit Stew

Ingredients:

  • 2 tablespoons chipotle peppers
  • 28 ounces can whole tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 cup yellow onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 5 cloves garlic, minced
  • 1 1/2 pounds ground rabbit
  • 1/2 pound spicy Italian bulk pork sausage, crumbled
  • 1/2 pound chorizo sausage, removed from casing and chopped
  • 4 cups chicken stock
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 cup hominy or canned white beans
  • 1/4 cup chopped cilantro

Directions:

Puree chipotle peppers with tomatoes in a food processor and set aside.

In a large pot heat olive oil over medium heat.

Add onions and celery, season with salt and pepper, and cook until slightly softened, five to seven minutes.

Add in garlic and cook another minute.

Add in ground rabbit and sausages and continue cooking, stirring occasionally until lightly browned.

Add in tomato/chipotle puree, chicken stock, smoked paprika, and ground cumin.

Cook about one hour, until thickened and rabbit is tender.

Stir in hominy and cook another 15 minutes.

Remove from heat and stir in cilantro.

 

Source: www.thedailymeal.com

Beef and Many Vegetable Stew

Beef and Many Vegetable Stew
Beef and Many
INGREDIENTS:
  • 1 1/4 pounds lean boneless chuck roast, trimmed and cut into 1/2-inch pieces
  • 3/4 teaspoon salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon sweet paprika
  • 1 cup dry red wine
  • 1 1/2 cups no-salt-added beef broth
  • 1 sprig rosemary
  • 2 medium Yukon Gold potatoes (8 ounces total) unpeeled, cut into 1/2-inch chunks
  • 2 medium carrots, cut into 1/4-inch pieces
  • 1 medium red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
DIRECTIONS:

Season the pieces of boneless chuck roast with 1/4 teaspoon each of the salt and black pepper.

Heat the oil in a large, heavy pot, such as a Dutch oven, over medium-high heat. Once the oil shimmers, add the beef

and cook for about 6 minutes, turning the pieces as needed so they’re golden brown/lightly seared all over. Use tongs

to transfer the meat to a plate.

Reduce the heat to medium; add the onion and stir to coat. Cook for about 5 minutes or until softened. Add the

garlic, flour and paprika; cook, stirring, for about 30 seconds or until well incorporated. Add the wine and cook,

stirring occasionally and using a wooden spoon to dislodge any browned bits from the bottom of the pot. The mixture

should thicken in about a minute.

Add the broth and the rosemary, then return the browned meat to the pot. Once the liquid begins to bubble at the

edges, reduce the heat to low; cover and cook for 45 minutes, stirring once or twice.

Stir in the potatoes, carrots, red bell pepper and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper;

cover and cook for 40 minutes, then add the green beans. Cover and cook for about 10 minutes more or until all the

vegetables and the meat are fork-tender.

Taste, and add salt and/or pepper as needed. Discard the rosemary sprig before serving. Divide among wide, shallow

bowls. Serve warm.

 

Source: www.washingtonpost.com

Spanish Bull Tail Stew (Rabo de Toro)

Spanish Bull Tail Stew (Rabo de Toro)

Spanish Bull Tail Stew

INGREDIENTS:

  • About 3-4 pounds of rabo de toro (oxtail, cow tail, etc.)
  • 3 carrots, sliced into 1/4 inch rounds
  • 1 large sweet onion, diced
  • 1 red pepper, diced
  • 1 leek, diced
  • 2-3 ripe tomatoes, diced
  • 4 cloves of garlic, minced
  • 2 cups of beef stock
  • 3 cups of red wine (a decent table wine like a Spanish rioja or tempranillo will do nicely.)
  • 2 bay leafs
  • 2 cloves
  • 1 teaspoon ground ginger
  • Salt
  • Pepper
  • Flour (to coat the meat)
  • Olive oil

PREPARATION:

Season the bull tail with salt and pepper

In a large, heavy pan (cast iron works great) heat a splash of olive oil to a medium high heat (not yet smoking)

Lightly dust the rabo de toro with flour (shake away excess) and sear each piece in the hot oil until nicely browned,

about 30 seconds per side

Remove the bull tail and let the pieces rest

In the pan’s oil, saute the leek, onion, garlic, red pepper, and tomato for about 10 minutes

Add the carrots, bay leafs, ginger, and cloves and saute 1 minute

Add the bull tail back to the pan and cover with the wine and stock

Bring to a boil and then cover and reduce to a slow simmer

Cook the rabo de toro for 3 hours and then check to see if it is falling away from the bone

If it is tender enough, remove the meat and then puree the sauce with a hand blender (not necessary but nice)

Serve with the sauce and homemade french fries for an authentic Spanish meal!

 

Source:   spanishsabores.com

Simple eggplant tomato stew

Simple eggplant tomato stew

eggplant tomato

Ingrédients:

1 kilogram fresh tomatoes (or canned, if you have to)
1 medium-sized eggplant (about 350 grams)
1 onion
4-6 garlic cloves
1/2 teaspoon cumin
1 carrot (optional)
salt
pepper
oil for frying
1 cup water

 

Préparation: 

Chop the eggplant into chunks, dice the onion and crush the garlic. Let the onion begin to fry in some olive oil in a

thick-bottomed pot, then add the garlic, and finally the eggplant. Add the optional carrot.

Begin slicing the tomatoes into the pot, and add the water and spices. Close the lid and let simmer until the tomatoes

are falling apart.

 

Source:  food.lizsteinberg.com

Dafina, Slow-Cooked Moroccan Stew

Dafina, Slow-Cooked Moroccan Stew

Dafina

Ingredients

  • 2 lbs flanken meat, on the bone (flanken is short ribs cut across the bones)
  • 4 pieces of chicken, on the bone
  • 12 large red potatoes, peeled
  • 2 cans of chickpeas, rinsed
  • 4 eggs (in the shell)
  • 4 pitted dates
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp of honey
  • 1 tsp cinnamon
  • 3-4 garlic cloves
  • 2 Tbsp of olive oil

Directions

Arrange the chickpeas on the bottom of the crockpot.

Add the potatoes around the interior walls of the crockpot.

Place the meat, chicken, eggs and pitted dates in the center.

Add all of the spices and mix very well but gently as to keep each ingredient in it’s place.

Pour in enough water to cover everything. The top of the water should hit around 1/4″ above the ingredients.

Set the crockpot at a medium temperature and set to cook for 24 hours.

Sephardic tradition is to not add any water, even boiling, to the crockpot on Shabbat.

 

Source:  www.myjewishlearning.com

Crab Stew Recipe

For the Crab Stew

Crab Stew

Ingredients

  • 5 medium crabs & 2 small ones

  • 1/2 a large smoked Salmon

  • 2 medium Onions

  • 10 medium Tomatoes

  • 10 kpakpo shito (small green hot peppers)

  • 2 Tablespoons Palm oil

  • 1 Maggi cube

  • Salt

Method

  • Remove the little strip of shell that runs down the middle and pull out all unwanted parts.

  • Remove the pointy segment at the tip of each leg as well as the shell bits covering the mouth area. these openings allow the flavour to penetrate as the food stews.

  • Be sure to rub between the shell and legs to remove caked mud, then rinse thoroughly.

  • Chop onions and blend pepper and tomatoes.

  • Heat the palm oil then add he onions. Fry untill the start getting soft and translucent.

  • Add blended pepper and tomatoes.

  • Simmer the gravy till it dries and almost begins to stick, then add the Maggi cube and salt, a little water and let it simmer some more.

  • Add the crabs, cover and lower the fire. let it simmer till the crabs turn red.

Source: pulse.com.gh

Ghanaian oxtail stew Recipe

Ingredients

  • 2 medium-size oxtails, or 1 head of goat cut into 2-inch pieces
  • 1 tablespoon flour
  • 1/4 cup cooking oil
  • 1 teaspoon rosemary
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • Dash of chili powder (optional)
  • 1 medium Onion, chopped
  • 4 carrot sticks, cut into 2-inch pieces
  • 2 cups water

 

Method

Cut meat into sizes and wash twice.

Season oxtail with rosemary, salt, and pepper, and chopped onions.

Add 1 cup of the water and cook slowly for I hour in a pot with a tight-fitting lid.

In a skillet, brown flour in oil, then add remaining onions, tomato paste, and chili powder.

Cook for 10 minutes. Add carrot sticks.

Pour sauce over cooked meat, cover again, and simmer for another hour.

Stir constantly to avoid sticking.

Source: pulse.com.gh

Obe Ata Dindin (Buka Stew) : Nigerian Fried Pepper Stew

For the Pepper Stew

Pepper Stew

Ingredients:

  • 10 whole tomatoes
  • 2 large red bell peppers/tatashe
  • 4 scotch bonnets/atarodo
  • 100ml Palm oil
  • 2 medium-sized onions
  • 1 teaspoon garlic powder or A garlic clove
  • 500grams of assorted meat(beef,shaki(tripe),ponmo)
  • 2 tablespoonful ground crayfish(optional)
  • 4 hard boiled eggs(optional)
  • Salt to taste
  • 1 stock cube or any seasoning of choice

Direction for cooking Buka Stew/ Obe ata dindin :

Before you start with the Obe ata stew:

Cook or boil the meat you would be using  and Set aside for later use

If you want to add eggs, then also boil them beforehand, peel of the shell and set aside.

Now to prepare this Buka stew

Add  the pepper, tomatoes and one onion in a blender and blend(you can also make use of canned stewed tomatoes if you don’t have fresh tomatoes)…make sure to add little water as you blend, but if you end up with a watery mixture, simply add it to a pot and boil to remove excess liquid.

Next, place  a pot on medium heat , pour in the Palm oil , heat it up until is very hot(but not smoking), then add the meat and fry until dry. Then take them out and set aside.

Now add an onion(shredded) into the hot oil, fry a bit and then add the blended tomato & pepper mix.  Cook until the mixture loses its sour taste, or until you begin to see the oil rise to the top.

Next , add the garlic powder, bouillon cubes (maggi /knorr cubes) , ground crayfish and salt to taste.You can also add more seasoning if you like to.   Mix thoroughly, cover and leave to cook for 2 minutes.

Add the fried meat, mix well, cover the pot, simmer for 5 minutes and put off the heat.

Add the boiled eggs and your Buka Stew/Obe Ata dindin is ready ..ENJOY.

Source: www.nigerianfoodtv.com

Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous

For the Couscous 

Image result for Couscous

INGREDIENTS

Sauce

  • 1C dehydrated or sundried tomatoes (not in oil)
  • 2t olive oil
  • 1/2t cumin
  • 1/2t turmeric
  • 1/2t sea salt
  • 1/4t cinnamon
  • 1t liquid sweetener
  • Juice of half a lemon

Vegetables

  • 1 courgette/zucchini, cut into rounds
  • 1/2 carrot, cut into rounds
  • 1/2C sprouted chickpeas
  • 1T dried cranberries
  • 2 dates, chopped

Cauliflower Couscous

  • 1 1/2C cauliflower
  • 1T orange zest
  • Juice of half an orange
  • 1t turmeric
  • 1/2t cumin
  • 1/2t cinnamon
  • 1/2t dried parsley
  • 2t liquid sweetener
  • 1T dried cranberries
  • 1T walnuts
  • Pinch of salt
  • Pinch of chili flakes (optional if you want it spicy)

PREPARATION

  1. Combine all the ingredients for the sauce in a food processor. Since I dehydrated the tomatoes just the night before, it still had a bit of moisture left. If you;re using store bought sundried tomatoes however, I would suggest soaking for at least 20 or so minutes before using it. Process everything to a paste. Taste, and add more salt, sweetener, or lemon as you please.
  2. Transfer the sauce and the rest of the ingredients to a bowl and stir through until well combined. I would say marinate for at least half an hour or so to let the flavors mingle,although I myself marinated it overnight. Generally a longer marination period infuses the flavours more and intensifies them.
  3.  After marinating, put the bowl in a dehydrator and dehydrate for around two hours. If you want a warm dish I suggest leaving it on for longer. Alternatively, if you don’t have a dehydrator feel free to use your oven at its lowest temperature setting with the door slightly opened.

Cauliflower Coucous

  1. Process everything except the cranberries and walnuts in a food processor until well combined. Stir in the cranberries and walnuts. Garnish with a pinch of dried parsley, or even better, a sprig of fresh parsley.
  2. Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy!

Source: www.onegreenplanet.org

White Moi Moi (Ekuru) and Stew

For the White Moi Moi (Ekuru) and Stew 

White Moi Moi

Ingredients

For 4 medium wraps of White Moi Moi, you will need:

For the White Moi Moi

  • 360g black eyed or brown beans
  • 1 small onion
  • 1 big stock cube
  • Salt (to taste)
  • 600mls lukewarm water
  • 2 cooking spoons vegetable oil (optional)

For the stew

  • 250mls Tomato Stew
  • 2 small smoked mackerels
  • 1 small onion
  • 1 small stock cube
  • Salt and Habanero pepper (to taste)
  • 1 teaspoon nutmeg

White Moi Moi Containers

  • Aluminium foil or
  • Plastic Bowls or
  • Uma Leaves (Thaumatococcus Daniellii)

Tools

  • Blender
  • Spatula
  • Bowls

Note about the ingredients

  1. The job of the vegetable oil is to help the Moi Moi come out of the container easily when done.

Before you cook White Moi Moi

1. About three hours before cooking the moi moi, soak and peel the beans.

2. When done with step 1, put the peeled beans in a bowl and pour enough water to cover it. Leave to soak for three hours. This is so that the best consistency will be achieved when you blend the beans.

3. Prepare Tomato Stew if you do not have some.

4. Prepare the moi moi containers.

5. Prepare some Smoked Fish and break into big chunks.

6. Pound/grind the pepper.

7. Cut the onions into small pieces.

8. Crush the stock cubes.

Cooking Directions: The White Moi Moi

1. Blend the beans with the onions and crushed stock cubes and pour into a big enough bowl. Please note that the total quantity of water to be used (for blending and mixing) should be 600 mls.

2. Add the vegetable oil (if using it) and stir

3. Slowly add the remaining water and stir the mixture at the same time till you get a good mix of all the ingredients.

4. Add salt to taste and stir very well.

5. Set some water in a pot to boil. The water should be about 1 cm deep.

6. When the water boils, add some padding that will be a base for the Moi Moi wraps.

7. Scoop the Moi Moi mix into your container of choice and gently place in the pot of boiling water.

8. Repeat step 7 for the rest of the Moi Moi mix.

9. When done, cover the wraps with some leaves or a plastic bag to keep the heat in.

10. Cover the pot and start cooking on medium heat.

11. Check it from time to time and add small quantities of water at a time when necessary.

12. The length of time you will cook your Moi Moi depends on the quantity and the Moi Moi container you used.

The Moi Moi that gets done quickest is the one wrapped in Uma or Banana leaves, followed by Moi Moi wrapped in aluminum foils then the one that takes the most time is Moi Moi cooked in aluminium or plastic plates.
But whatever Moi Moi container you use, it is advisable to cook your Moi Moi for at least 1 hour, before checking it. Confirm that it is done by putting a knife through it, if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife just has a slight smear of Moi Moi, then it’s done. Also, when you cut through the Moi Moi, the insides will be set and not watery.
If you are cooking a few wraps of Moi Moi in a small pot on high heat, then it will only take about 45 minutes to get done while when you are cooking a large pot of Moi Moi, it will definitely take more than one hour.

Cooking Directions: The Stew

1. You can eat white Moi Moi with any tomato based stew, make sure the stew is seasoned with at least one traditional ingredient: smoked fish, iru, crayfish. This is how I prepare mine and it is so delicious, goes really well with the beans.

2. Put the chunks of fish in a clean pot.

3. Add the onions, some water, stock cube, pepper and nutmeg. Stir and start cooking.

4. Once it boils, add the tomato stew.

5. Cover and leave to simmer and it’s done!

Serve with the stew or skip the stew and serve the White Moi Moi with a chilled soft drink.

Source: www.allnigerianrecipes.com

 

Ghana’s garden egg stew Recipe

For the Ghana’s garden egg stew

garden egg stew

Ingredients

  • 10 large Garden Eggs
  • 1-2 large fresh Tilapia, each cut into 3 pieces
  • 5-6 large Tomatoes
  • 2 scotch bonnet pepper and a handful of kpakpo shito. You can use other peppers
  • 2 Large Onions
  • 3/4 cup Palm Oil
  • Salt to taste

Directions

1. Season the tilapia with salt and spices for half an hour to an hour in the fridge

2. Fry the chopped onions in palm oil for 5 minutes

3. Cut off the stalks of the garden eggs and slice each into two

4. Boil the garden eggs for 10-15 minutes on high heat in a pot until they become transparent and the outer layer begins to peel off

5. Add the blended tomatoes and peppers to the pot of frying onions (stew) and continue to stir regularly for about 10-15 minutes

6. Add salt to taste

7. Remove the outer layer of the garden eggs (optional)

8. Mash the garden eggs into a rough paste

9. Add the mashed garden eggs to the stew

10. Add the fresh tilapia to the stew

11. Leave the stew to simmer on low to medium heat stirring occasionally for another 15-20 minutes

12. Add boiled eggs to garnish (optional)

13. Garden egg stew can be served with yam and or boiled plantain

Source: mywekutastes.com