Puree of chili and fried chicken
Chicken drumsticks
10, cleaned
Onion
1 medium, diced
Parsley
¼ cup chopped
Scallion
1 cup, sliced
Thyme
½ tablespoon. Chopped
Rosemary
½ tablespoon. Chopped
Lemon
½ juice
Black pepper
1 tablespoon
Garlic
1 tablespoon
Bouillon cube
1 tablespoon
Anise
Salt to taste
Add ½ of water and cook for 35 min and fry until golden on both side
Put the corn flour in a dry pan, grill it by turning regularly with a spatula for 20 minutes, then reserve.
When the flour takes a “café au lait” color, remove it from the heat and reserve it.
If you are roasting too much flour, it does not matter because you can keep it in an airtight container.
Chicken bouillon
4 cups
(If you don’t have enough stock add water)
Mix 1 cup of water, 1 cup of the roast the corn flour and set aside
Tomatoes
1 tablespoon, paste
Tomatoes
4 tablespoons, puree
Salt to taste
Pinch of baking soda
Add the mixture of water, roast the corn flour and mix thoroughly
Reserve 1 cup of the boiling mixture
Add 2 cups of the roast the corn flour
If it is not soft enough for you add the broth on the side
Mix and cover for a 7 min
Category: Main dishes
Main dishes
Plantain Frittata(Baked plantain and eggs)
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Chicken & Rice
Chicken & Rice
Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Scallions
½ cup, chopped
Parsley
¼ cup, Chopped
Bay leaf
Salt to taste
Cube (optional)
Chicken thighs
8 bone-in skin-on
Marinate the chicken for at least 4 hours
Heat ¼ cup of oil in a large skillet. Sear the chicken.
Bake at 400°F for 25 to 30 minutes.
Remove the chicken and Set aside
Onion
1 large, sliced
Cook until just turning translucent, Cook for 5 mins
Jasmine Rice
2 cups
Fry the rice for 7 min
Water
4 cups
Mixed vegetables
1/2 cup, frozen
Bring to a boil
Salt
To taste
Bay Leaf
Return skillet to heat until the liquid just starts to boil.
Add in chicken thighs skin side up. Put skillet in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through about 35 minutes
Remove from oven, allow to rest for 5 minutes before serving
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Paprika rice with shrimp & chicken
Paprika rice with shrimp & chicken
Scallions
½ cup scallions, chopped
Parsley
¼ cup parsley
Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
¼ cup of paprika, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Water
1 tablespoon
Mix for a min or 2 and add to
Shrimp
15 Jumbo, cleaned
Chicken thighs
5 medium, cleaned
Chicken drumstick
5 medium, cleaned
Marinate for at least 4 hours
Add ¼ Canola oil to the pan and cook the shrimps for 3 min on each side
Set aside
Sear the Chicken for 3~5 min on each side
Onion
1 large, sliced
Cook for 5 mins
Tomato paste
1 tablespoon
Water
4 cups
Rinse your blender with the water and add it to the chicken
Bring to a boil
Remove the chicken and Set aside
Baking soda
Pinch
Salt
To taste
Mixed vegetables
1/2 cup, frozen
Jasmine Rice
2 cups
Bay Leaf
1 Whole
Jamaican Hot Pepper
4 whole
Plantains
2 ripe, sliced
Pinch salt
Ginger
1 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Add the chicken and the shrimp
Fry the plantain and serve with the rice
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Jollof Couscous & Turkey Wings
Jollof Couscous & Turkey Wings
- 4 turkey wings (2 tablespoon garlic, 1 teaspoon ginger, 1 teaspoon paprika, 1/2 teaspoon pepper, salt, 1 cube – 2 cloves, 2 bay leaves, 2 allspice)
- 1kg couscous
- 1 cube
- 2 fresh tomatoes puree
- The small box of concentrated tomato (a pinch of bicarbonate)
- The vegetables of your choice: carrots, green beans, peppers, onions, raisins …
- Oil
Clean and marinate turkey wings with a seasoning
Then let stand at least 30 minutes in the refrigerator and cook on medium heat for 15 minutes.
Remove the turkey wings from the broth; keep the broth
Sear the turkey wings for 3 minutes and add the chopped onions in the frying oil add the preserved broth, tomato and tomato concentrate and stir regularly.
Add bicarbonate and the cube. Cook for 15 minutes
Remove from broth and place in the oven
Add the vegetables (except the grapes, taking into account their size and cooking time), Simmer
Add the water and boil for 10 minutes. (and raisins)
Add salt if necessary. Remove the vegetables, put them aside in a serving dish
Now add the couscous by mixing everything so that the couscous has a beautiful color.
Cook for 15 minutes over low heat
Check from time to time to avoid having couscous puree
Serve the couscous in a dish. Add the meat and the frying on the couscous.
Makoume Recipe
Togolese Akoume: or Emakoume (fermented corn paste). Some even call it the maize foufou. The Togolese staple food is Akoumé (Emakoume or Ewokoume).
Akoumé (Makoume or Banku) is a Togolese dish made from fermented corn (one can also add manioc purée or Agbélima) cooked in a homogeneous paste, whitish and homogeneous. Traditionally, corn is washed and milled and crushed roughly. Then all the sound is removed, and the rest is milled again until a fine flour. The corn purée is mixed with water in a pulp, which is left for a few days to acidify (fermented). This porridge is then cooked and turned into quenelles before serving. For those living abroad, the fermentation of the dough is reduced to a few hours and the acidification is obtained by adding vinegar.
Wash the corn and coarsely grind.
Dry and sift the corn fibers
Crush the mixture until it is smooth.
Leave in a warm place and ferment for 2 ~ 5 days
- 450 g fermented maize paste (made from ground corn and water)
- 120 g of cassava paste (fermented cassava and water)
- 600 ml of water
- 1 teaspoon of salt (optional)
Mix all ingredients in a saucepan and cook on medium heat at first.
Stir gently with a wooden spoon until the mixture is firm; reduce the intensity of the fire and cover the pot.
Add a little boiling water if the dough is too hard.
The Akoumé is accompanied with sauces such as Yébéssési, Ferti dessi or Okra sauce, Gboma déssi, Adémè déssi, Gbolan déssi, Gnifoti déssi, Agbanme dési, Dekou déssi, Lanmoumou dessi, Gbekui dessi …