3 tablespoons vegetable oil
1/2 yellow onion, finely chopped
1 red bell pepper, thinly sliced
2 carrots, peeled and diced
3 plum tomatoes, chopped
2 cups tomato paste
1/4 cup water
3 cups vegetable stock
1 dried bay leaf
Salt and freshly ground black pepper
2 cups basmati rice
1 cup fresh or frozen green peas, thawed
In a large, heavy pot, such as a Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper, carrots, tomatoes, tomato paste, and water. Reduce the heat to low and slowly cook, stirring frequently with a wooden spoon to prevent scorching, about 15 minutes or until the oil starts to separate from the liquid and rises to the surface. Add the stock and bay leaf and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for another 10 minutes, until well combined.
Meanwhile, thoroughly wash the rice under running water until the water runs clear. Drain well.
Add the rice to the vegetables and stir with a wooden spoon. Season again with salt and pepper. Bring the pot to a boil, then reduce to a simmer. Cover the pot with a tightly fitting lid and cook undisturbed for an additional 20 minutes or until the rice is fully cooked and tender. Add the peas and gently fold the rice to fluff it. Remove the bay leaf and serve hot.
Source : www.wbur.org
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