Main dishes Archives - Page 4 of 7

Posted on July 10, 2018July 30, 2018 by admin — Leave a comment

West african Banana Fritters (Klako – Klaklo – Kaklo – kakro)

West african Banana Fritters (Klako – Klaklo – Kaklo – kakro)

3 large overly ripe bananas

1 cup all purpose flour

2 teaspoons baking powder

¾ teaspoon salt or more adjust to suit preference

1 teaspoon garlic

½ teaspoon ginger

1 tablespoon paprika

1/2 -1 teaspoon cayenne pepper (depending on your tolerance level

Mash plantains with a potato masher or spoon until puree or use a food processor to blend.

In a medium bowl add flour, baking powder, salt, garlic, paprika, ginger, cayenne pepper to the mashed plantains.

Adjust seasonings.

Let rest for 1 hour

Using your hands roll about a tablespoon of mixture in the palm of your hand into little bite size balls or use spoon to scoop it out.
Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees

Carefully place spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches).

Remove from the pan with a slotted spoon and set aside.

You may drain on paper napkin to remove any excess oil

Posted on July 1, 2018July 1, 2018 by admin — Leave a comment

Ivorian Chicken Jollof rice

Ivorian Chicken Jollof rice

4 cups rice (Jasmine)

1 chicken (cut into pieces)

2 tomatoes

4 tablespoons tomato paste

1 teaspoon cayenne

5 clove garlic

2 tablespoon ginger

1 onions

2 cubes

1 cup oil

1 cabbage

2 carrots

10 habanero pepper (optional)

Pinch of baking soda

Salt to taste

Blend the garlic, ginger, ½ onion, clove.

Season the chicken with half of the blended spices, add the cube and salt to taste. Add 1/2 sliced onion. Add water and cook until tender. Fry the chicken

Add the tomato puree, the tomato paste, ½ onion puree, the cube, the remaining blended spices, the cayenne, the carrots sliced in half and the cabbage slice, a pinch of baking soda and salt to taste.

Add 7 cups of the water to the tomato mixture add the watched rice and salt to taste. Cook the rice.

When all the water evaporates from the rice add the habanero pepper.

Serve the rice with the side of vegetable and the chicken.

Voila!!!

I noticed that other cultures serve their jollof with a side of salad, which is a good idea.

Posted on June 29, 2018July 1, 2018 by admin — Leave a comment

Dried Okra soup

Dried Okra soup

1kg Fresh okra

500g fresh goat meat

5 tablespoon red oil (zomi)

2 onion

4 crabs

habanero

3 tablespoon ginger

6 cloves garlic

2 bouillon cube

Salt to taste

1 pinch potash or bicarbonate

Scrub okra, rinse with cold water, pat dry with a towel and cut the okra in very thin slices.

Dry until crisp and breakable (about 12-18 hours, depending on dehydrator and okra size).

Crush the okra.

Clean the crab and cook with the palm oil, a third of of the ginger, garlic, onion and cube for 10 mins.

Marinate the goat and boil the meat with third of the ginger, garlic, onion and cube.

In a saucepan, add 3 cups water (or meat bouillon), a pinch of baking soda and add the dry okra. Stir constantly for 3 minutes and add the meat juice.

Simmer 2 min and add the habanero and the third of the ginger, garlic, onion and cube.

Simmer for 5 min.

Then add the palm oil and crab. Simmer for 5 minuted.

*For those without a dehydrator, no need to make the investment just yet. To dry okra in the oven, spread half of the batch of okra at a time in a single layer on a wire rack nestled in a baking sheet. Place in a 150 degree oven and turn okra every 3 hours for 12 hours or until desired crunchiness is achieved.

Posted on June 22, 2018October 14, 2018 by admin — Leave a comment

Senegalese Tiebou Yapp Guinar

3 chicken thighs

2 onions

2 cloves garlic

3 carrots

1/2 white cabbage

1 cassava tuber (yuca)

1 African eggplant

1 chilli pepper

1 piece of guedjef and yete (dried fish and shellfish)

1 bunch of parsley

2kg rice (if possible broken 2 times)

2 cubes of broth

1 can of tomato paste

3 tomatoes puree

1 cup oil

Salt pepper

Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.

Put the stuffing into the chicken and fry; Set aside

In a large pot, fry the remaining onion and add tomato paste, 3 tomatoes puree as well as guedjef and yete. Leave to cook on low heat 2 min. Add the water.

Add the vegetable, the chicken and the remaining Roff to the pot and cover with water.

Add the maggi cubes, salt and chilli.

Simmer for at least 45 minutes.

Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.

Remove the chicken and vegetables.

Add to the rice and Cook the Tiep over medium heat until the rice is cooked through.

Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.

To serve your Thiébou guinar

Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.

Enjoy your meal!!

Posted on June 15, 2018June 20, 2018 by admin — Leave a comment

Deep Fried Sweet Potatoes (Dundu)

Deep Fried Sweet Potatoes (Dundu)

2-4 medium sweet potatoes

Oil for frying

Salt to taste

Peel, cut and clean the sweet potatoes

Soak the cuted sweet potatoes in salt water for an hour to allow them to soften and absorb the salt.

Add the oil to a large pot, place on below high heat. Once the oil is hot enough, carefully add in the potatoes.

Do not crowd the oil with too many potato pieces, if you add too many potatoes at once it will not cook properly

Fry potatoes until golden brown.

Serve and enjoy with the meat of your choice

Baked Rib

8 beef short ribs bone-in

1 tablespoon ginger

2 tablespoon garlic

1tablespoon cube

Salt and pepper to taste

Pre-heat oven to 350F.

Sprinkle with the seasoning, on both sides and rub it in.

Bake for 30 more minutes.

Eat and enjoy.

Posted on June 15, 2018June 20, 2018 by admin — Leave a comment

Senegalese Tiep Bou Wekh

Tiep Bou Wekh / Senegalese Rice and Fish (white)

Thiéboudiène, Thiéboudienne, tieb bou dien, tieb, chèp , ceebu jën? Senegalese or Malian? I’m not sure, but I know it’s one of the most delicious dishes in Africa. This wolof rice with fish is the national dish of Senegal. In Mali, for example, it is a dish called zamè. Thiéboudienne comes from Wolof “Rice” (ceeb) and “fish” (jën).

Thiéboudienne is made with rice, fish, tomato sauce, and vegetables (cabbage, carrot, cassava, eggplant, onion …).

1 thiof (or 2 seabreams)

2 onions

2 cloves garlic

3 carrots

1/2 white cabbage

1 cassava tuber

2 African eggplant

1 pepper lantern

1 piece of guedjef and yete for connoisseurs (dried fish and shellfish)

1 bunch of parsley

2kg rice (if possible broken 2 times)

2 cubes of broth

1 cup oil

5 okra

Salt pepper

Preparation of Tiep:

Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.

Put the stuffing into the fish and fry; then Fry.

In a large pot, fry the remaining Roff , 1 piece of guedjef and yete. Leave to cook on low heat 2 min. Add the water.

Add the vegetable, the fish to the pot and cover with water.

Add the maggi cubes, salt and chill, being careful not to burst it

Simmer for at least 45 minutes.

Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.

Remove the fish and vegetables add to the rice.

Cook the Tiep over medium heat until the rice is cooked through and sale to taste.

Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.

To serve your Tiep bou dienn:

Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.

Enjoy your meal!!

Posted on June 13, 2018June 20, 2018 by admin — Leave a comment

Vermicelli Rice

Vermicelli Rice

2 cups Basmati rice

1/2 teaspoon salt

2 tablespoons oil (or butter)

1/2 cup vermicelli

3 cups boiling water

Wash the Basmati rice in water till the milky color turns clear. Let the rice soak for minimum 30 minutes, preferably one hour.

Heat oil on medium heat in a medium-sized heavy-bottomed pan. When the oil is hot, add the vermicelli and stir till they begin to change color a bit, around 3 minutes.

Add the rice, and fry for 2 minutes

Add hot water, salt. Cover pot with a tea towel and lid. Turn the heat to low and allow the rice to cook for 18 minutes.

Turn the heat off and let the rice rest for another 10 minutes. Decant with a wide-rimmed spatula or teacup saucer, to prevent the grains from breaking.

Posted on June 9, 2018June 20, 2018 by admin — Leave a comment

Microwaded Attiéké

Microwaded Attiéké

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
Fried fish

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)
Salt and fry the fish in hot oil.
Remove when it’s cooked.
Cut the fresh tomato, the African pepper, the fresh onion into thin cubes.
Add to this mixture a little oil, cube and a little salt (if desired).
Serve Attieke with the tomato mixture and the fish
Enjoy your meal!