Ingredients (4 people):
- 2 c. Fish sauce (nuoc mam)
- 3 cloves of crushed garlic
- 1 C. Of curry powder
- 1/2 c. Coffee
- 2 c. + 1 1 /
- 2 c. Coffee of sugar750 g of chicken meat (white or thigh) cut into dice large enough
- 3 c. Water
- 3 c. oil soup
- 2 fresh lemongrass stems (white inside only) finely chopped
- 1 large green onion, minced
- 3 small hard peppers, finely chopped
In a bowl, combine fish sauce, garlic, curry, salt and 1 1/2 tsp. To coffee of sugar. Add the chicken and stir well to coat the pieces. Leave to rest a little.
In a small frying pan, put the remaining sugar (2 tbsp) with 1 tsp. With water and cook over high heat, stirring, until sugar is dissolved. Cook without stirring until amber caramel forms. Remove from heat and add 2 tbsp. Remaining water. Transfer to small bowl.
Heat a wok over high heat. Add the oil. When hot, add the lemongrass, green onion and chillies and cook, stirring until a good odor comes out. Add chicken and caramel and sauté, stirring until chicken is cooked and sauce slightly thickened. Transfer to a serving dish and serve with steamed rice.
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