– 500g of flour
– 500g of butter
– A little salt
– Water to collect the dough
– 1 can of mushrooms, thinly sliced
– 1 can of tuna in drained oil
– Grated cheese
– Cut butter into small cubes and freeze for 15 minutes.
– Put the sifted flour and the butter cut into cubes, salt and gather the dough with the water so as to obtain a ball without kneading the dough. (The butter cubes must appear in the dough).
– Put the paste in a plastic film and leave to rest in the refrigerator for 3 hours.
– Lower the dough with a roller on a rectangular floured worktop. Fold the dough into an envelope and put in the refrigerator for 2 hours, performing the same operation for the second tower.
– Heat a piece of butter in a frying pan and sauté the chopped mushrooms, stirring with a wooden spoon, salt and pepper, drain.
– Mix mushrooms and drained tuna in a bowl.
– Spread the puff pastry into a rectangle and cut it into lozenges, lay them on a sheet of oven, cooking paper, leave to rest in the refrigerator for 10 minutes then garnish them with the stuffing and sprinkle over the grated cheese.
– Bake at 200 ° C for 15 minutes and taste immediately.
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