Blog - Page 4 of 22 - Cuisine228

Posted on November 7, 2018November 12, 2018 by admin — Leave a comment

Shrimp beef kebab

Shrimp beef kebab

Beef and shrimp kebab is one of my favorite recipes. Beef and shrimp kebab is heaven is on the stick. I usually marinate my meat overnight to let all the spices penetrate the beef and the shrimp and every bite is tastier, juicier than the previous one. The longer the meat marinates, the better it tastes.

Shrimps are my favorite types of shellfish because they are nutritious and provide high amounts of certain nutrients, such as iodine despite high cholesterol content. It is fairly low in calories and provides a high amount of protein in addition of antioxidants and omega-3 fatty acids.

Beef is a great source of protein which may contribute to the maintenance and growth of muscle mass. I prefer grass-fed Beef because it is healthy nutrients than grain-fed Beef. Meat is an excellent source of iron, various vitamins and minerals.

Kebab are cubes of marinated steak are skewered with fish, shrimp, beef, mushrooms, tomatoes, green peppers and onions, pineapple, and then grilled. I used a metallic skewer, but if you decide to use a wooden skewer soak in water for at least 2 hours.

Beef and shrimp Kebabs are the perfect dinner for any spring and summer meal, especially when they are marinated for hours! These kebabs are yummy!

1 cup teriyaki sauce

1 tablespoon lemon juice

6 garlic cloves, minced

1 teaspoon paprika

1 tablespoon oil

1/4 teaspoon Worcestershire sauce

1 pound beef top sirloin steak, cut into 1-inch cubes

1 pound uncooked large shrimp, peeled and deveined

2 medium onions, halved and quartered

1 pint cherry tomatoes

1 zucchini

2 large yellow peppers, cut into 1-inch pieces

In a large bowl, combine the first 8 ingredients. Mix a large resealable plastic bag and refrigerate for 8 hours or overnight, turning occasionally.

Cover and refrigerate remaining marinade.

On metal or soaked wooden skewers, alternately thread the beef, shrimp, green peppers, onions, zucchini and tomatoes; set aside.

Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once.

Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

Posted on November 7, 2018December 14, 2018 by admin — Leave a comment

Jollof Couscous

Jollof Couscous

Growing up my mom will rarely make Jollof couscous, I think she made it on New Year or birthdays. We will eat Jollof rice and Jollof spaghetti all year long but comes special occasion, my mom will make Yassa, pizza or Jollof couscous. I think that’s why that one of my favorite recipes.

The couscous is a North African dish and has the same texture as Attieke (a staple in Ivory Coast). The couscous is usually steamed in a “Couscousiere” several time until it’s is light and fluffy, not gummy or gritty. The traditional couscous is served with a spicy vegetable (carrots, potatoes, turnips…) stew with meat (lamb, goat, mutton, and sausages)… I also use the couscous to make this delicious dessert “Degue Couscous”.

For this recipe, I used the broth from boiled goat meat. I added the tomato, seasoning, and oil. I added the couscous which absorbs the flavors from the stew. The process is similar to the cooking of Jollof rice but the couscous cooks much faster.

600g of couscous
2 tablespoons tomato paste
2 fresh tomatoes
1 cup frozen vegetable
1 onion
6 cloves of garlic
1 teaspoon ginger
1/4 cup oil
Salt pepper
1.5-liter meat broth
1 cube
Salt

Heat the oil and add the onion, garlic, and ginger.

Add canned tomato and tomato puree

Cook for 5 minutes and add the meat broth, frozen vegetables, cube and salt to taste

Bring to a boil and add the grains of couscous to rain while stirring

Cook the couscous for 5 minutes and salt to taste.

Mix well and extinguish the fire. Cover tightly to Let the couscous absorb the water for 10 minutes

You can serve hot and sprinkle with a little sauce

Use a ratio of 1-1 / 2 cup of water to 1 cup of couscous. (Multiply as needed to obtain a larger volume.)

Posted on November 6, 2018December 25, 2018 by admin — Leave a comment

Thiakry Couscous

Thiakry Couscous
The Thiakry (also called Degue, Chakery or Chakri) is a Senegalese dessert made with millet. This Thiakry couscous is a variable of that recipe. To be honest, I prefer the Thiakry couscous to the original Thiakry recipe.
For this recipe, I used an Original Plain Pearled Couscous. The grain of Pearled Couscous is bigger than the average couscous grain. The Thiakry couscous is consumed cold, as a dessert with sugar and ice. The couscous can be cooked with steam in a couscoussier but I chose a quicker way. I poured boiling water on the couscous, covered and made sure it was completely sealed. I let the couscous absorb all the water and warmed in the microwave for 10 mins until the couscous is fluffy and light.

The Thiakry Couscous consists of a quarter of sour cream, crème Fraiche plain yogurt and aromas like vanilla, cinnamon or nutmeg. I usually make my own plain yogurt. To make yogurt, I heat the milk is first heated, usually to about 85 °C (185 °F), allows the milk is allowed to cool to about 45 °C (113 °F) and mix it with plain yogurt. I keep it in a warm place for 4 to 12 hours to allow fermentation to occur.

1 cup of couscous (For this recipe I used “Plain Beaded Couscous”)
2 tablespoons of sugar
2 cups of yogurt
3 cups of milk
1 teaspoon vanilla extract (and nutmeg)

Add enough warm water to the couscous to cover the grains. Let the couscous absorb the water and put in the microwave for 3 min. When the grains are cooking, let cool.

As soon as the couscous is cold add the yoghurt, milk, sugar, vanilla extract and the nutmeg.

Mix well, chill and serve cold.

Click on the link for other Thiakry recipes “Yogurt Dèguè with rum raisin”, “Degue Milk”, “Yogurt Dèguè”. I think in the future, I am going to try to add other fruits like pineapples, dry cranberry… or dry apricot. This basic Thiakry Couscous recipe is simple and basic. It’s also a great vegetarian dessert.

Posted on November 6, 2018November 29, 2018 by admin — Leave a comment

Egyptian kofta

Lamb kofta skewers (Egyptian kofta)

500g lamb

1 onion, diced

¼ teaspoon dried chilli flakes

2 tablespoon chopped fresh mint

2 tablespoon chopped fresh flat-leaf parsley

1 teaspoon paprika

5 garlic clove, crushed

1 teaspoon ground ginger

1 teaspoon ground cumin

½ teaspoon ground coriander

In a ziped bag , combine the mince, onion, garlic, mint, parsley, chilli flakes, paprika, ginger, cumin and coriander.

Use a food processor to ground the mixture of meat.

Shape small handfuls of the mixture into short sausages, and slide them onto metal skewers (or soaked bamboo skewers). Place them onto a lined baking tray and refrigerate covered for 20 minutes.

Heat an oiled barbecue plate to high. Place the koftas on the surface and reduce the heat to a low setting. Cook for 20 minutes, turning koftas occasionally, or until cooked through.

Transfer the cooked koftas to a tray and cover with foil. Allow to rest for 5 minutes and serve with your choice of salad, bread, and other sides. I served mine with (1/4 cup greek yogurt, 1 tablespoon garlic, 1 tablespoon garlic and salt, and some naan bread)

Posted on November 5, 2018November 21, 2018 by admin — Leave a comment

Goat Gari Pinon

Goat Gari Pinon

The short way to describe the Pinon (or Eba) as fufu made with Gari (Gali). Gari is a west African made with grated cassava and have a finer consistency then the regular couscous. Gari can be used to make GariFoto (Galifoto), GariDochi (GaliDossi) or just be consumed with an cooked black beans and palm oil, okra stew, tomato stew, goat meat stew, Ademe, egusi soup …

Gari Pinon (or Eba) is Gari cooked in hot tomato broth. In some West African countries like benin and Ghana, the Gari is cooked on a medium heat but in Togo the gari is added to the hot broth (A Si Pinon). The gari soaks up the flavor of the tomato broth.

Traditionally the meat (chicken, goat, or beef) is boiled with spices (garlic, ginger, paprika…bouillon cube, salt) to tenderize it and the broth of the meat is use to cook the Gari Pinon. I use goat meat for my Pinon and serve it with some pepper, a quick tomato and onion cooked mixture and the fry goat meat.

1 kg goat meat

1 onion

1 tablespoon ginger

2 cloves

2 whole all spice

3 tablespoon garlic

1 cube

Salt

Mix all ingredients, add water and cook for 1 hour.

Remove the goat meat from the stock and fry until golden. Set aside

1/4 cup oil

2 tablespoons tomato paste

2 tomato puree

1 cube

Goat stock

Gari

On a medium heat, in a saucepan with the goat stock.

Add the paste tomato, tomato, and cube

Add the gari the hot broth gradually stirring vigorously until obtaining a homogeneous paste (Pinon).

1 onion

2 tablespoons oil

4 tomatoes

salt according to your taste

1 tablespoon cube

Cut the onion in half, mince very finely and set aside in a bowl

Cut the tomatoes in half and slice very thinly

On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins

Add tomatoes, cube taste and add salt if necessary.

1/4 cup oil

1 onion

10 bonnet pepper scotch

Salt to taste

Heat the oil and add the crushed pepper and onion, Add salt to taste. Cook for a min or 2

Serve the Pinon with the tomato mixture, goat meat and pepper

Posted on November 4, 2018November 5, 2018 by admin — Leave a comment

Avocado and steak salad

Avocado and steak salad

2-3 lb boneless steak

1 tablespoon garlic

1 teaspoon ginger

1 teaspoon paprika

1 cube

salt & pepper

4 tablespoon butter

3 avocados, diced

1 red onion, diced

1 small bell pepper, diced

1 big tomato, diced

Heat grill to medium high or 400 degrees.

Season a room temperature steak with garlic, ginger, paprika, cube, salt and pepper on both sides.

Add the butter to a hot skillet, and sear the meat.

Place steak on grill and cook for 4-6 minutes per side.

Remove from grill, let sit for 2-3 minutes. Slice steak.

Plate the avocados, onion, bell pepper, tomato and steak

1/2 cup parmesan

1 tablespoons mustard

1 tablespoon mayonaise

1/4 cup olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

Blend the dressing ingredients together.

Drizzle with the dressing

Posted on November 3, 2018November 5, 2018 by admin — Leave a comment

Cassoulet Recipe

French Cassoulet Recipe

1 kg goat meat

1 onion

1 tablespoon ginger

2 cloves

2 whole all spice

3 tablespoon garlic

1 cube

Salt

Mix all ingredients, add water and cook for 1 hour.

Remove the goat meat from the stock and fry until golden. Set aside

2 lb canned cannellini beans

2 cups broth

2 tablespoons oil

1 large onion, finely diced (about 1 cup)

3 tomatoes

1 tablespoon tomato paste

Potash (pea size)

1 teaspoon garlic

1 teaspoon paprika

Freshly ground black pepper

1 cube

Kosher salt

Drain and rinsing beans and set aside.

Heat the oil and fry the onion for 2 minutes.

Add tomato, seasoning broth, pepper, goat meat, tomato paste, potash and cook 5 minutes.

Add drained beans. Bring to a simmer over high heat. Reduce to low, cover a small bite, about 15minutes.

Serve immediately.

Posted on November 2, 2018November 5, 2018 by admin — Leave a comment

Fried chicken drumsticks

Fried chicken drumsticks (orange brine)

10 chicken drumsticks

1 liter water plus ice

1 tablespoons fresh rosemary leaves

1.5 tablespoons salt

2 tablespoons brown sugar

6 cloves garlic, minced

2 tablespoons ginger

1 tablespoons black pepper

1 bay leaves

The zest of 1 orange

The juice of 1 orange

Combine all the ingredients in a large pot. Stir until the sugar & salt dissolve.

Add the chicken and Refrigerate for 16-24 hours.

Heat oil in a large pot over medium heat. When the oil is hot, place the chicken, one piece at a time, in the oil. The oil should cover the chicken pieces almost completely and it will bubble gently as the chicken cooks.

Continue to fry the chicken until the skin is golden brown. The exact amount of time you’ll need depends on the temperature of the oil, but the aunties left their chicken in for about 15-20 minutes (a long time!) with the oil over lower heat.

Remove from the oil and set on paper towels to drain excess oil. Repeat in small batches until all the chicken is fried.

Curly Fries

2 large potatoes

Vegetable oil, for deep frying

Kosher salt

For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.

Drain the fries and pat dry,

Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.

Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.

Posted on October 30, 2018November 16, 2018 by admin — Leave a comment

Fish stew

M’gbagba, Dja, Sauce de tomate or tomato stew

M’gbagba au poisson (Dja)

2 tilapia

10 large tomatoes

2 big onions

4 teaspoon tomato paste

2 ground garlic

3 tablespoons fresh ground ginger

3 tablespoons crayfish powder

1 ~ 3 West Indian peppers or 5 gboyébssé

salt pepper

potash (pea size)

1 bell pepper

1 cube

1 cup oil

Cut and salt the fish to taste

Heat the oil and fry the fish and set aside.

In a saucepan, on a medium heat, add the blended tomato, onion and cook for 20 mins.

Add the tomato paste, oil (water to the consistency desired). Cook for 10 min.

Add water if needed, oil, garlic, ginger, crayfish, peppers, potash, the fried fish, cube, salt, pepper and fry for another 20 minutes.

Serve your sauce with your main dish.

Enjoy your meal!

Posted on September 30, 2018November 27, 2018 by admin — Leave a comment

No Buttermilk Skillet-Fried Chicken

No Buttermilk Skillet-Fried Chicken

2 cup all-purpose flour

2 teaspoons plus 1 tablespoon freshly ground black pepper

1 1/2 teaspoons paprika

3/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 teaspoon salt

8 pieces chicken thigh

Wash and thoroughly dry chicken pieces and place in single layer in pan

Mix all the dry ingredients

Sprinkle flour over chicken in pan. Toss chicken to coat well in flour.

Heat up the oil in a cast iron pan and place chicken pieces, skin side down in hot oil.

Cook for approximately 10 minutes or until skin is pale golden brown. Turn chicken over and cook for 10 minutes on second side. Turn chicken pieces once more, reduce heat to medium low, cover and cook approximately 10-15 minutes or until chicken is cooked through.