Step 1: Set up
Gather your ingredients for the seven vegetable couscous made in honour of Algeria’s opening World Cup game against Belgium.
Serves 4-6 hands
60ml olive oil
2 onions, chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
4 carrots, peeled and chopped into 3cm chunks
2 turnips, peeled and chopped into 3cm chunks
1/2 head of cabbage, chopped into 3cm pieces
470ml water plus 1400ml boiling water
2 Courgette (zucchini), chopped into 3cm chunks
1 squash butternut, peeled and chopped into – 3cm chunks
240g (1 can) chickpeas, drained
Salt and pepper to season
1 bunch of coriander, chopped
7 vegetable couscous – Algeria
Algeria didn’t reach full satisfaction against Belgium in their World Cup battle; putting up a well-organised fight, they lacked the final punch, much like this seven vegetable couscous (full disclosure!).
There are 11 steps and 11 pictures in the reppic – Epic Recipe in Pictures – to make this very simple, super-tasty vegetable couscous full of nutrition and goodness.
Full disclosure – this recipe, though easy to pull together for those in a rush, lacked the full depth and punch to do justice to Maghreb cuisine, needing fuller-tasting ingredients and spices to win this game, always going to be a tough one against the land of gourmet that is Belgium.
If you don’t want to take our word for it, give it a shot and let us know what you think, or better still, advise on any better recipe you know of in the comments .
Approximate time 50 minutes to 1 hour -10 minutes preparing the vegetables and 40- 50 minutes cooking time.
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