800 g veal chunks
2 oranges 1/4 L of tomato coulis0
1/4 L home-made poultry stock (recipe here)
1 branch of thyme salt pepper 1 tablespoon of olive oil 1 small glass of orange liqueur
Remove the zest of an orange with a thrifty knife. Peel the two oranges, slide the blade of a knife along the membranes to remove the quarters. Collect the juice that runs out. Combine juice, orange quarters, orange liqueur and let macerate. Brown the veal pieces and the chopped onion with the olive oil. Reserve one zest of orange, add the others to the meat. Wet with the tomato coulis and chicken stock, add the thyme leaves, salt and pepper. Cover partially and cook at low boil for 1h1 / 2. Cut the reserved zest into thin strips, scald 2 min and refresh. Once the cooking is complete, add the orange quarters with the maceration juice, heat for another 2 min, check the seasoning, sprinkle with zest strips and serve with pasta. (Visited 2 times, 2 visits today)
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