Blog - Page 7 of 22 - Cuisine228

Posted on August 30, 2018August 30, 2018 by admin — Leave a comment

Grilled Lamb Kebabs & Semi Jollof

Grilled Lamb Kebabs & Semi Jollof

Grilled Lamb Kebabs

2 lbs. lamb chops

3 tablespoon olive oil

1 tablespoon garlic

1 teaspoon paprika

1 teaspoon cayenne

2 tablespoon lemon Juice

1 teaspoon ground pepper

2 tablespoon parsley

1 teaspoon salt

1 cube

If you are using a Wooden skewers, soaked in water 30+ minutes

Cut the meat into 1 inch cubes and place in a bowl.

Mix all the ingredients together and massage into the meat. Place the lamb/beef cubes onto the skewers.

Grill the skewers 15 minutes per side–turning once.

Preheat turbo oven to 392°F (200°C) Arrange the kebabs on the high grill rack and cook for 10-15 minutes, turning once after 3-5 minutes. Transfer oven cooked lamb kebabs to the round baking tray on the low grill rack.

2 colors jollof

750 gms basmati rice soaked for half an hour

1/2 cup oil

2 onions finely sliced

2 tbsp ginger garlic paste

2 tomatoes finely blended

1 tbsp tomato paste

2 tsp red chili powder

2 tsp coriander powder

1 cube

1 cup peas

salt to taste

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy. Drain out the excess water immediately

Heat oil in a large pan and add onions and fry till golden brown.

Add the ginger garlic paste and saute for another 30 secs. Add the red chili powder, coriander powder, salt, tomato and cube. Add 1/2 cup water and Cook for 5 mins.

Add rice and Do not mix. Add the sweet peas

Cover with foil and close the lid. The foil do not let the steam escape on low heat for 15 minutes.

Serve the rice with the kebab

Posted on August 24, 2018August 25, 2018 by admin — Leave a comment

Attiéké Steak Alloco

Attiéké Steak Alloco

3 Kg bone-in ribeye steaks, 1 1/2 to 2-inches thick

Kosher salt

1 tablespoon garlic salt

1/4 teaspoon onion powder

1/2 teaspoon paprika

Freshly ground black pepper

Preheat oven to 400°F.

Season steaks with seasoning and let it rest for about 40 minute.

Place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.

1 ball of Attiéké

Salt

Place Attiéké in a microwave-safe dish.

Add 1/2 cup of water and salt to Attiéké.

Allow the semolina to absorb all the water.

Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)

Ripe plantains

Salt

Peeled and cut diagonally or round, into 1/4-inch-thick slices

Add salt to the plantain

Add oil into a nonstick skillet and place it on medium heat.

When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.

Remove plantains from pan and drain on paper towels.

Continue frying in batches until all the plantains are fried.

Simple, fast, easy, yummy!

Posted on August 21, 2018August 23, 2018 by admin — Leave a comment

Yébésséssi

Yébésséssi

2 tomatoes

1 pepper

2 small onions

Slices 1 onion and set aside

Put in a boiling water 2 tomatoes, 1 onion and pepper

Let them boil until they soften

Blend them with a little salt

Pour the mixture on a plate and add the sliced onion and it’s ready.

Serve with akoumé or akpan

Posted on May 12, 2018October 8, 2018 by admin — Leave a comment

Kom or Kenkey (Simplified)

Kom or Kenkey (Simplified) (Togo – Benin)

Kom

3 cups corn flour
Warm water (105–115°F)
Dry corn husks

Put corn flour into a bowl and add the warm water and stir until you get a smooth batter.
Cover the bowl the bowl and set in a warm place for 4 days.
When you are ready to use the dough start by scraping off and discarding any mold that might have formed. Add more water and let it settle and discard the excess of water.
In large saucepan, add the mixture of corn flour on medium heat.
Cook for 10 minutes and stir to prevent scorching – or until it comes together but not totally cooked.
Remove the pan from the heat, stir and mix thoroughly.
Divide the dough into large portions and put them onto corn husks.
Shape the dough into balls.
Wrap the corn husk around the ball tying it at the top.
Pour hot water into a steamer pot and put a rack on top of it.
Put the wrapped Kom on the rack and bring the water to a boil using high heat.
Reduce to low heat and steam for around 60 minutes.
kom is usually served with Ebesse fionfion, Yebessessi, sardine, and fish.

Posted on June 20, 2018October 8, 2018 by admin — Leave a comment

Attiéké & Fried chicken

AttiékéAttiéké & Fried chicken

1 ball of Attiéké

1 or 2 large tomatoes

1 big onion

Salt to taste

1 cube Maggi (optional)

African pepper (optional)

Oil

Some water

Place Attiéké in a microwave-safe dish.

Add 1/2 cup of water and salt to Attiéké.

Allow the semolina to absorb all the water.

Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)

Fried chicken

8 pieces of chicken with skin (wing or thigh)

240 ml vinegar (1 cup)

2 egg

250 g flour (2 cups)

2 teaspoons black pepper

3 teaspoons of salt

4 teaspoons of garlic powder

4 teaspoons of onion powder

1 teaspoon of paprika

Mix the vinegar with a liter of water and salt. Add the chicken and let rest for an hour.

Drain all the water

Beat the eggs

In a large bowl, put the flour

Add salt and pepper, garlic powder, onion powder and paprika

Mix well

Dip the piece of chicken in the mixture with the egg

Roll it well in the flour so that it is well covered everywhere

Tap it to remove the excess

Repeat the soaking in the egg and then in the flour

Fry 12 to 15 minutes depending on the size of the pieces

Once a beautiful golden color is obtained, it’s perfect

Cut the fresh tomato, the African pepper, the fresh onion into thin cubes.

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.

Serve Attieke with the tomato mixture and the fish

Posted on August 19, 2018August 20, 2018 by admin — Leave a comment

Creamy Beet & Potato Salad

Creamy Beet & Potato Salad

4 potatoes, peeled and cubed

2 carrot, peeled and minced

2 1⁄4 teaspoons salt

1 beet

5 eggs

1⁄2onion, minced

1 garlic diced

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon vinegar

4 tablespoons olive oil

Salt (optional)

Boil potatoes in water with 1 teaspoon salt for 5 minutes. Add the carrot and boil for an additional 5 minutes or until tender.

Boil beet and the eggs separately in water with 1 teaspoon salt until tender, then peel and dice finely. (Remove the eggs after 10 mins of ebullition)

Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.

In a bowl, place cubed potatoes, diced beet, chopped eggs, carrots and onion, the mayonnaise, the mustard, olive oil and salt. Stir and add salt to taste, if using.

Posted on August 6, 2018August 7, 2018 by admin — Leave a comment

Africa tennis Recipe

Africa tennis Recipe

3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting

2 tablespoons butter

1 packet (2¼ teaspoons) of dry yeast

½ cup white sugar

1 cup milk

1 egg

½ teaspoon salt

oil for frying

½ teaspoon nutmeg powder

1 teaspoon vanilla extract

Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.

Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. Add the nutmeg and vanilla extract. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.

Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.

Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.

Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces and roll

Heat up oil in a deep skillet over medium high heat, until the temperature reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the hot oil by hand.

Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.

Place the doughnuts on paper-towel-lined-plates to drain.

Posted on October 4, 2018October 11, 2018 by admin — Leave a comment

Koeksisters Recipe

Koeksisters Recipe – a Traditional South African Donut

2-1/4 water

4 cups sugar

pinch of salt

2-1/2tsp Cream of Tartar

1 tsp Ginger

1 Tbsp Lemon juice

1 Cinnamon stick

The day or night before, make the syrup. Heat the water until warm and then add the rest of the ingredients. Bring to a boil then reduce the heat and simmer for ten minutes, stirring to make sure that all the ingredients dissolve. After ten minutes, take the syrup off the heat and allow to cool to room temperature before placing the syrup in the fridge. Leave the cinnamon stick and ginger floating in the syrup.

3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting

2 tablespoons butter

1 packet of dry yeast (about 2¼ teaspoons: 7 grams)

2 tablespoons plus 3 tablespoons white sugar

1 cup milk

1 egg

½ teaspoon salt

corn oil for frying

½ teaspoon cinnamon powder

Directions

Make the coating

Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.

Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours

Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces.divided

Take a piece of dough and roll it out, make 3 strings and braid it. Repeat with the rest of the pieces of dough.

Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round.

Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature reaches 350° F.

Fry the Koeksisters until golden brown on both sides. Scoop them out of the hot oil with a slotted spoon and transfer them immediately into the syrup and let them sit there as long as you can. Keep frying the Koeksisters and once you’ve run out of room in the pan take out the ones that have soaked the longest and place them on a wire rack to cool.

The Koeksisters should literally be oozing with syrup, inside and out. Once all your donuts are made, place them into a dish and cover them with the remaining syrup. Let them sit in the syrup until it’s almost time to serve them then place them on the wire rack again to drain off.

Posted on May 30, 2018November 5, 2018 by admin — 1 Comment

Kenkey (Fermented Maize Dumplings) with it sauce and fried fish

Other names: Kom, Dokunoo, Dokono, Dokunu, Dokonou, Kenkey

Kenkey, dorkunu, dokonou or kom is a staple dish in Togo, Benin and Ghana similar to sourdough dumpling, usually served with pepper sauce, shitor (Yebesse fionfion) and fried fish or stew. It is usually made from ground corn (maize), like banku, Akoume, sadza and ugali. Making Kenkey involves letting the maize ferment before cooking for at least 5 days. Therefore, preparation takes a few days in order to let the dough ferment. After fermentation, the kenkey is partially cooked, wrapped in corn husks, plastic or foil, and steamed.

My one and only!!! My favorite food: Kom (Togo) Dokonou (Benin). Ghana has a similar dish Kenkey.

Our Kom is softer than Kenkey. Kom is served with a soup or stew or sauce. I prefer to eat my Kom with Yébésséssi, Ebesse fionfion, fried fish and sardine.

6 – 8 cups of corn

Agbelima (optional)

In a large container cover the corn with just enough water to dampen all of it. Set it in a warm place, such as a warmed oven or on top of the refrigerator, for 5 days. Fermentation may take longer than two days, especially in cool climates.

When it is properly fermented, it should have a slightly sour, but not unpleasant aroma, rinse and grind the corn.

Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened. Divide the dough into two equal parts.

In a large pot, cook one part of the fermented dough. Cook for about ten minutes, stirring constantly and vigorously. Remove from heat. This half of the dough is called the “aflata”.

Combine the aflata with the remaining uncooked dough. Mix well.

Divide the aflata-dough mixture into serving-sized pieces. Wrap the pieces tightly in corn husks, or foil. At this point you can put it in the fridge or freezer until you are ready to cook