Peas with liver and mustard
10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)
1 onion, thinly sliced
0.5 kg livers
1 tablespoon garlic
1 teaspoon ginger
1/4 cup butter (or oil), divided
3 tablespoon mustard
Salt to taste
In a medium skillet cook the liver with the garlic, ginger, onion, salt to taste and mustard, until the onion is translucent and the liver is cooked.
Add the pea and cook for 3 mins and salt to taste.
Akpan with Yebessessi
1 cup Fermented cornflour
1 cup cold water
3 cup hot water
Mix the cold water and the cornflour. Mix well until lump free.
Pour the cornflour into the boiling water.
cook for 5 mins or until thickened
1 Big fish (1 tablespoon ginger,3 cloves garlic,1 bouillon cube, Salt to taste)
3 peppers
10 tomatoes
1 onion
1 cube
Salt to taste
Season and fry the fish in hot oil.
Remove when it’s cooked.
Crush the pepper, 5 tomatoes and 1/2 onion
Add cube taste and add salt if necessary.
Cut the 1/2 onion and 3 tomato very finely and add it to the Yebessessi
Okra Soup
1 small onion
2 tomatoes
2 hot pepper
1 cup palm oil
Cooked Assorted meat, crab, shrimp and fish – I used a combination of turkey, crab, prawns
6 cups chopped okra
6 cups meat stock or water
Blended seasoning (1 Onions, 1 clove, 1 allspice whole, 1 cloves of garlic, 1 tablespoon ginger, 1 cube )
1 lahoin (Salted fish)
Pinch of baking soda
In a large pot on medium heat, add in palm oil. Add onion and the tomato. Add the blended seasoning, lahoin and cook for 2 mins
Add in meat stock and precooked meat. Stir. Taste and adjust for salt and maggi. Simmer covered for 4 minutes.
Stir in chopped okra, Pinch of baking soda and cook for 10 min mins.
Add the hot pepper and cook for another 3 minutes. Remove from heat immediately.
Serve with Akoumè
Placali recipe
Placali is an Ivorian fermented cassava paste (yucca) also consumed in Togo (Agbélimakoumè). Cassava is a root tuber, rich in starch and has a nutty flavor. Cassava is an important source of carbohydrates and also provides a small amount of fiber, vitamins and minerals.
When I went to Ivory Coast, I was blown away by Ivorian cuisine. In addition to Placali, cassava is also used for Attiéké, tapioca and gari.
Put the crushed cassava in a saucepan, add a little water and mix until the consistency is liquid, then set aside.
Before cooking remove the water that has been formed on the top of the casserole. The more water you keep, the more Placali will be soft.
Put the saucepan on the heat and cook while turning using until the mixture becomes compact.
Put the rest in a saucepan. Heat over low heat by turning constantly with a spatula without pause until the dough thins and begins to get more compact turn energetically. Cook for 5 ~ 10 min (or until the dough does not thigh)
Placali can be enjoyed with Seed Sauce, Okra or Kpala.
Chop the tip and tail of the cassava root. Using a sharp knife, carefully cut the entire length of the cassava. Peel the brown skin and the thick white layer. Once the root is peeled, cut it into pieces, wash, grate and crush the cassava. If the crushed cassava contains a lot of fiber sieving.
Transfer the crushed cassava to a bowl, cover and let ferment for 2 days.
Put the crushed cassava in a saucepan, add a little water and mix until the consistency is liquid, then set aside.
Before cooking remove the water that has been formed on the top of the casserole. The more water you keep, the more Placali will be soft.
Put the saucepan on the heat and cook while turning using until the mixture becomes compact.
Put the rest in a saucepan. Heat over low heat by turning constantly with a spatula without pause until the dough thins and begins to get more compact turn energetically. Cook for 5 ~ 10 min (or until the dough does not thigh)
Placali can be enjoyed with Palm nut soup, Okra or Kpala
Perfectly Baked Tilapia
The secrets of a good braised tilapia are the cleaning and seasoning of tilapia. Cleaning the tilapia is quite simple, although it is not always pleasant.
3 tilapia
2 allspice
2 cloves
7-10 cloves of garlic
1 teaspoon mustard
1 teaspoon mustard grain
1 cube
1/4 cup oil
Salt
Clean the fish:
Use a dull knife or spoon to remove the scales on both sides
Make a small hole on the belly of the fish and use your fingers or a dull spoon to scoop out the fish’s innards and don’t miss dark kidney in the back or some strands of innards along the walls
Clean the inside of the head of the fish.
Remove a dorsal fin by pulling firmly from tail to head.
Rinse the fish off, inside and out, in cool water with vinegar (or Lemon Juice) to remove any slim or bad odor of the fish.
Season the fish with 2 allspice, 2 cloves, 7-10 cloves of garlic, 1 teaspoon mustard, 1 teaspoon mustard grain, 1 cube, 1/4 cup oil and Salt. Marinate in refrigerator for up to 24 hours
Make three-four diagonal cuts on each side of the fish, all the way to the right across the bone.
Preheat the oven to 200°C (fan 180°C/400°F/gas 6).
Bake for 20-30 minutes on each side or until the thickest part flakes easily when tested with a knife.
Ivorian Alloco recipe and braised chicken
Alloco (Aloco or Alloko) are Ivorian fried plantains. Alloco is also consumed in Benin, Nigeria (Dodo), Democratic Republic of Congo (Makemba), Togo (Amanda) and Ghana (Kelewele). The Alloco is served with crushed chilli, braised chicken, braised fish and boiled eggs. In Ivorian capital, the Alloco is sold in the Allocodrome.
Alloco (Aloco or Alloko) is a popular Ivorian dish made from fried plantains. Sliced plantains are sliced and fried in peanut oil. Some recipes include ginger, cayenne pepper, salt, onion, anise, clove or cinnamon. I used peanut oil but other uses palm oil. I served my alloco with braised chicken.
Some ripe plantains
A little salt
Oil for frying
Peel and cut the plantains into cubes.
Then salt the bananas.
Heat the oil in a large skillet and fry the plantain until each side is golden brown.
Remove and place them in a paper towel to absorb the excess oil.
6 chicken legs
1/3 cup cilantro
1/3 cup fresh oregano
1/3 cup onions
4 garlic cloves
2 red hot chili pepper (or substitute with 1/2 a teaspoon of red pepper flakes)
3/4 cup oil
2 Tbsp fresh lemon juice
1 tsp kosher salt (or to taste)
1/2 tsp black pepper (or to taste)
1 cube
Bend all the spices together all of the ingredients and set aside.
Place the chicken legs in a medium bowl, add the marinade. Cover the bowl and refrigerate for at least several hours, or better yet, overnight and up to 24 hours.
Preheat the grill to 300F at the grate level. Basically, the grill should not be very hot.
Grill chicken legs over direct heat, flipping frequently, about every 3 minutes until the chicken is cooked through and internal temperature has reached a minim of 165F.
Let the chicken rest for 3 minutes and serve with the alloco
My family loves my amazing Liver fried rice. -Not just because the love me- It is easy to make and taste like a million box. This particular recipe is inspired by the Nigerian fired rice and I also served it with some African style fried chicken. This Liver fried rice Recipe is so easy and packed with flavor and totally adaptable. Cooked Liver can be tender, almost creamy if cooked, or tough, dry when overcooked. The liver pairs awesomely with the rice, mix vegetable and African fried chicken.
Liver is:
Blend 1/2 onion, cloves, allspice, garlic and ginger.
Rinse chicken, add 1/2 seasonings, cube and salt.
Cut the liver in cube, add 1/2 seasonings, cube and salt
Cover both and refrigerate overnight or at least for 4 hours.
Add about 1/2 liter to the chicken and boil for 30 min.
Add about 1/4 liter to the liver and boil for 15 min.
Fry the chicken for 7-10 minutes till center is all cooked (outside will be dark, golden brown)
Lay paper towel on a plate to drain excess oil, transfer fried chicken to plate
Prepare the rice by rinsing in cold water until the water drains clear.
Add 1.5 cups of water to the chicken stock and bring to a boil.
Add the rice and cook on a medium heat until fluffy. Once the rice is cooked, fluff with a fork and lift the lid to cool down the rice. – spread it on a baking sheet and refrigerated for about an hour until it completely cooled (you can also freeze it for 15 to 20 mins).
Heat a large wok with 2 tablespoon of oil. Fry the chopped liver first until slightly brown then add the remaining onions.
After ~5 mins, add the rest of the vegetables and continue to fry the mix until it’s slightly brown but not burnt.
Create a hole in the wok by pushing aside the mix so you can add the cooked rice . Turn up the heat and mix together to create that perfect fried rice dish.
Serve with the chicken
Fried Chicken Feet
10 Chicken Feet
4 cloves of garlic
1 teaspoon ginger
1 bouillon cube
Salt
Clean the chicken feet (remove claws)
Slow cook the chicken feet for about 1 hours in a little fat or lard until they feel soft and flexible to the touch.
Set fryer to 350°F and drop in the precooked and declawed feet. Be sure to keep fryer covered while the chicken feet give off any remaining water
Once golden brown, pull feet from the fryer and place in a mixing bowl or plate lined with paper towels to drain off excess oil.
Dja || M’gbagba
10 large tomatoes
2 big onions
2 ground garlic
3 tablespoons fresh ground ginger
3 tablespoons dried shrimp powder
1 ~ 3 West Indian peppers or 5 gboyébssé
4 teaspoon tomato paste
salt pepper
potash (pea size)
1 cube
1cup oil
Heat the oil and fry the onion for 2 minutes.
Add the canned tomato and cook for 5 minutes
Add tomato, seasoning broth, pepper, chili, dried shrimp powder, garlic, ginger, potash and fry for another 10 minutes.
Cook slowly until onions are tender and add the pepper…
Serve your little onion sauce with your main dish.
Enjoy your meal!