Waakye
2 cup Black eyed Beans
2-4 dried millet stalk leaves
4 cup Jasmine rice
3 tablespoon oil
Salt to taste
Remove unwanted particles and wash beans and soak beans overnight to reduce the cooking time.
Boil beans in a large saucepan with enough water and the leaves.
Wash rice, drain water and add it to the cooked bean and oil. (follow the instruction for the manufacturer for the Yasmine rice)
Add salt and stir, leave to cook whiles frequently checking to ensure desired texture.
The foufou (fufu or foutou) is usually obtained by pounding yam, cassava or boiled plantain. But I’m going to take a shortcut: the powdered foufou flour!
Fufu (Powder) is a white fermented carbohydrate food, produced from cassava, plantain, yam. Unlike the traditional product, which is in normally obtained in wet form and highly perishable, the mechanized product is presented in dried flour form. It’s a great substitute for the pounded fufu.
4 cups of fufu flour
6 cups of water, everything depends on the consistency you want
Boil 2 cups of water and add the mixture
Cook until the liquid turns into a paste.
Test: wet your hand and touch the dough … if it sticks to your fingers, cover and cook longer.
As soon as it is cooked remove from the heat and put in a ball.
Foufoui dessi or “sauce (white) of foufou”
1 chicken (1 onions, 6 cloves of garlic, 1 ginger teaspoon, 1 bouillon cube, 2 cloves, 2 allspice)
Smoked fish
Vegetables (okra, eggplant, tomatoes, green pepper)
Salt and pepper
Put in a large saucepan the chicken cut into pieces with enough water to cover the meat, the bouillon cube and the seasoning. Bring to a boil and keep on the heat for 20 to 30 minutes (depending on whether the chicken is more or less hard).
Cut the aubergines in 2, the tomato …
Add the eggplant and okra
Add 4 teaspoon of foufou
Once the meat, eggplant and okra cooked add the tomato, chilli,fish. Cook for 10 minutes and season to taste
Serve with foufou
Enjoy your meal !
Braised Chimichurri Red snapper
This colorful fresh, green and totally delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper. This is a fun twist to braised red snapper. This recipe of braised red snapper is super tasty, traditional and incredibly easy to make. Chimichurri is garlicky sauce from Argentina. It’s flavorful and healthy!
The longer you season the meat, the tastier the red snapper. When stored properly in the refrigerator, the marinated fresh red snapper should be cooked within two days, up to three at most.
2 red snappers
½ cup finely chopped
2 tablespoons finely chopped fresh oregano
4 garlic cloves, crushed
½ cup finely diced
1 small red chili pepper
1 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup of oil
Salt and pepper to taste
Marinate the red snapper and refrigerate and is best if used within 24-48 hours.
Prepare the grill (medium-high heat).
Grill the fish until just cooked through, about 10 minutes per side (depending on thickness and size of fish)
or Preheat oven to 350°F. Bake the red snapper until cooked through, about 45 minutes.
Serve hot
Tips:
It is a great idea to marinate the red snapper with the chimichurri the night before, or in the morning before you leave for work. Don’t know leave the marinated red snapper at room temperature for a long period of time. To cut down the clean use a re-sealable plastic bags, rather than in bowls or other containers. Also cover the marinated red snapper to avoid cross contamination. Never, use chimichurri marinade from raw red snapper as a sauce.
Broccoli, Ham and mozzarella baked with eggs
4-6 cups very small broccoli florets, blanched about 2 minutes, then drained well.
1-2 cups diced ham (1/2 – 1 lb.)
1 cup grated Mozzarella
1/3 cup thinly sliced green onion (optional, but good)
8-10 eggs, beaten well
Spike Seasoning (or other all-purpose seasoning blend to taste, about 1 tsp)
fresh-ground black pepper, to taste
sour cream, for serving (optional)
Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray. (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)
Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well. Dice the ham while the broccoli drains.
Layer broccoli, ham, Mozzarella, beaten egg, salt and pepper in casserole dish.
Use a fork to “stir” the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but carry on!)
Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown. (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)
Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.
Somali Doughnuts (Kac Kac)
This awesome Somalian cookies, Kac Kac (Ka’Ka) are crispy snack on the outside and soft on the inside. The Kac Kac cookies are enjoyable served with tea with milk (shaah caddeeys) or coffee. Kac Kac are sold in traditional Somali restaurants (maqaayo Soomaali) in Mogadishu and other cities in Somalia. The Maqaayo Soomaali cooks the snack in big bashes in the morning and they don’t last very long. This a perfect snack during the Ramadan.
Combine the dry ingredients: flour, sugar, and baking powder. Mix well.
Add all the wet ingredients: eggs, butter, and milk. Mix well.
Knead well for 3 minutes.
Let the dough rest for 10 minutes.
Roll out the dough to ¼ inch (½ cm) thick. Cut into 24 pieces, then mark the surface by pressing a knife lightly on the dough
Fry in canola oil (or any other flavourless oil) at 375°F/190°C for 3 to 4 minutes until golden brown. Use medium heat.
Shrimp Fried Rice
4 tablespoons canola
1 pound medium-large fresh shrimp, cleaned
1 cup frozen peas
2 to 3 garlic cloves, finely minced or pressed
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups cooked rice
1 onions
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
To a large non-stick skillet or wok, add 2 tablespoons canola. Add the eggs and cook to scramble, stirring as necessary. Remove and set aside.
Add the remaining oil, add the garlic, ginger, onion and cook for 3 minute, stir intermittently
Add the shrimp, and cook over medium-high heat for about 3 minutes
Add the peas and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the rice, soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 3 minutes.
Add the eggs, cook for another min.
Serve hot
Pork feet Stew
1 kg of pork feet
½ tablespoon fresh ginger
2 cloves garlic
1 teaspoon paprika
Pepper
2 cubic broths (Maggi)
1/4 cup of oil
2 onions
2 fresh tomatoes
2 tablespoons concentrated tomato
A pinch of potash or baking soda
3 habanero pepper
Salt
Clean the meat, marinate the meat with 1 onion, ginger, garlic, pepper, cubes, paprika Cook over medium heat for 45 minutes
In a pot, heat and onion until the onion is tender.
Add the concentrated tomato and the puréed tomatoes, remaining in place until a red and heavy paste is obtained.
Add the meat broth and uncover the meat and simmer for 15 minutes until the meat is well cooked.
Have a good meal!
Suya (Grilled Liver kebab)
1 kg Beef liver
¼ cup powdered peanuts
1/2 -1 tablespoon cayenne
1 1/2 teaspoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white pepper
1/2 – 1 tablespoon cayenne pepper optional
1 tablespoon chicken Bouillon
Salt
1/4 cup vegetable oil to drizzle on the meat
If you’re using wood skewer: Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan
In a medium bowl, mix peanut, garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it on a plate , Set aside
Slice the liver into a diagonal medium thin shape,
Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat
Rub the steak skewer with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place skewers on cookie sheet , then place on the roasting pan or baking sheet.
Drizzle with oil and bake on for about 12-15 minutes.
Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.
Serve warm
Cameroonian corn fritters
6 Ripe yellow bananas (300 gr)
125 gr of corn flour and 25 gr of wheat flour
10 grams of baker’s yeast
5g of salt
Peanut oil or frying
Crush peeled bananas with a fork or blender and add the flours.
Add yeast delayed in a little water at room temperature.
Add the salt.
mix well and leave to pose 1h to 1h30.
Heat the oil in a saucepan.
Using 2 teaspoons add a little dough to the frying bath. Let the donuts brown.
Drain on several layers of absorbent paper.
Enjoy
Ham, liver and eggs fried rice
2 tbsp olive oil
0.5kg beef liver
2 teaspoon fresh garlic, crushed
1 teaspoon ginger
Salt to taste
In a large skillet, warm the olive oil on medium heat.
Add liver, salt, garlic, and ginger
Cover and cook for 10 minutes, turning the liver over to brown on both sides.
Remove from the heat and set aside to rest for 5 minutes and cut in cubes
4 cup Long Grain cooked Rice
1 tsp. Kosher Salt
5 Large Eggs
1/2 cup chopped ham
¼ cup onion chopped , finely sliced
¼ cup bell pepper (red and green), finely sliced
2 tablespoon oil
1 cube
Beat the eggs with the ham in a medium bowl.
In a large skillet, warm the oil on medium heat.
Add the onion and bell pepper, cook for 3 min.
Add the egg and cook the eggs while stirring with a wooden spoon or spatula until they’re cooked through.
Add the cut liver, and cook for 2 mins
Add the cooked white rice, cube and salt
Reduce the heat to low, cover and cook for 10 minutes, to warm through and to let the flavors come together.
Serves hot!