3.5lb mutton breast chops, chopped into portions
1 tablespoon vegetable oil
2 tablespoons cake flour
1 sizable red onion, sliced teaspoon fresh ground pepper, black
2 ¼ pounds fresh tomatoes, sliced 1 teaspoon salt
2 bay leaves
6 whole white peppercorns
1 teaspoon white virgin vinegar
1 teaspoon brown sugar
1 cube beef bouillon cube
1 dash Worcestershire sauce
2 medium sized potatoes, quartered (this is optional)
Heat oil in a large heavy-bottomed saucepan over medium to high heat
Dredge the mutton in flour, then allow it cook in hot oil until it browns well and evenly
Stir in onions and cook till they become soft. Combine in tomatoes.
Then bring taste with the black pepper, salt, bay leaves, white peppercorns, brown sugar, Worcestershire sauce, vinegar, and beef bouillon cube.
Cover with a lid, reduce heat, and let is simmer for about 1 1/4 hours. Stir occasionally, ensuring that nothing sticks to the base of the saucepan.
Add the potatoes and continue cooking for another 45 minutes, until the meat is tender and the potatoes are nicely done
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