400 g of fine wheat semolina
1 kg of fresh tomatoes
1/4 l of sunflower oil
1 tablet of chicken broth
2 to 3 onions
50 g fresh ginger
4 garlic cloves
1 liter of water
salt and pepper
1 Clean the chicken, cut in 4 leaving the carcass and wings aside.
2 Mix garlic, onions and ginger. Season with salt and pepper and add the chicken broth tablet and 10 cl oil.
Soak 4 pieces of chicken in half of this maceration juice.
Sauté the chicken pieces in a hot oil pan for 5 minutes, then put them aside in a baking dish.
3 Cut the tomatoes into pieces and mix them.
for the resulting tomato juice into the oil that has been used to fry the chicken.
Cook over low heat for 15 minutes, adding the second half of the maceration juice.
4 To make the Djenkoumé, pour half of the tomato sauce obtained in a pot with 1 l of water, add the chicken carcass and the wings.
Brown over low heat for 20 minutes, then remove the carcase. Pour the 400 g of fine wheat semolina into the rain and blend the whole.
Remove the mixture from heat and divide into 4 ramekins.
5 Roast the 4 pieces of chicken in the oven.
6 Serve the chicken in 4 plates, unmold the 4 ramequins from Djenkoumé.
Add remaining tomato sauce to the side with a salad leaf and tomato and onion rings.
To finish … Djenkoumé can be accompanied by sweet potatoes (slightly sweet) that can be found in exotic grocery stores. Their preparation is almost identical to that of French fries.
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