Category: Meal type

Posted on by — Leave a comment

One-pot oven Jollof rice

This recipe of One-pot Baked Chicken and Jollof Rice start on the stove and finishes cooking in the oven. This One-pot Baked Chicken and Jollof Rice is also a combination of west African and Indians of terrific aromatic, spices and flavors. The little thing that makes all the difference in this recipe is the fried anise, allspice pepper, bay leaf, cinnamon and cloves before adding the rice and well-seasoned chicken. This recipe of One-pot Baked Chicken and Jollof Rice is outrageously delicious!

One-pot Baked Chicken and Jollof Rice Secret: “fried anise, allspice pepper, bay leaf, cinnamon and cloves”

One-pot oven Jollof rice
One-pot oven Jollof rice

This One-pot Baked Chicken and Jollof Rice starts on the stove because frying the anise, allspice pepper, bay leaf, cinnamon and cloves ensure the best flavors possible in the most effective way. If your oil begins to smoke, it is too hot and should be either removed from the heat source or the heat source should be turned down. Once they become aromatic, add the onion and cook until the onion is softened. Then, continue to add your other ingredients as desired. When frying spices, it is extremely important to pay close attention to them. Even if a single spice burns, the whole batch will be tainted with that bitter, burned flavor. Stir the spices frequently and mind the heat.

How to perfectly season the baked chicken?

For this recipe of One-pot Baked Chicken and Jollof Rice, I use a whole chicken, but other part of the chicken can be used (like the thigh, leg or wing). You can never go wrong with my combination of spices (1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1 tablespoon garlic, 1/2 teaspoon ginger, 1/2 teaspoon curry, 1 teaspoon bouillon cube, Salt and pepper) because you get maximum depth of flavor for minimum number of spices. Plus, I always have these spices on hand.

How did I partially cook it on the stove?

By partially cooking the One-pot Baked Chicken and Jollof Rice on the stove to first bring out the maximum flavor out of the spices and also allows me to bring the liquid to a boil before putting it in the oven. The flavor is so much better because of the fried onion.

One-pot oven Jollof rice
One-pot oven Jollof rice

Why add the chicken over the rice?

I added the perfectly seasoned chicken over the rice because the dripping of the chicken add so much more flavor to the rice. The result is a mouthwatering baked chicken coated in a beautiful rub, baked on top of fluffy soft rice. Oven Baked Chicken and Rice all cooked together in one dish is possibly one of the MOST loved family favorite dinners on the planet. I know in my heart of hearts this will become your new favorite.

How to make One-pot Baked Chicken and Jollof Rice

Ingredients

For chicken

  • 1 Chicken
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 tablespoon garlic
  • 1/2 teaspoon ginger
  • 1/2 teaspoon curry
  • 1 teaspoon bouillon cube
  • Salt and pepper

For Rice

  • 1 anise 
  • 2 allspice pepper
  • 1 bay leaf
  • 1 cinnamon 
  • 2 cloves
  • 4 tbsp vegetable oil
  • 1 small onion finely chopped
  • 2 tomatoes
  • 2 tablespoon tomato paste
  • Scotch bonnet chilli to taste (optional)
  • Vegetables: 1 eggplant, 1 zucchini, 1 Summer squash, 2 carrots 
  • 1 teaspoon bouillon cube
  • Salt and pepper
  • 400 g (14oz) rice
  • 925 ml (3.9 cups) warm water*

Instructions

Preheat oven to fan assisted 180C / 350F / gas 4.

Season the chicken with teaspoon paprika, turmeric, garlic, ginger, curry, bouillon cube, Salt and pepper and set aside.

Heat a frying pan with the oil over medium heat and add the anise, allspice pepper, bay leaf, cinnamon and cloves. Cook for a minute

Add and fry the onion for about 7 mins until soft.

Stir in the tomato purred and the tomato paste, cook for 5 minutes.

Add the water, vegetables (1 eggplant, 1 zucchini, 1 Summer squash, 2 carrots) and bring to a boil.

Mixing in the rice and mix until well.

Add a layer of aluminum foil and make small incisions. Add the chicken and cover (Make sure the cover is over safe) 

Transfer the Jollof rice mixture into the oven for about 20 minutes.

Remove from the oven stir and put back in the oven without the lid for 15-20 minutes or until the rice is soft and done.

When done take the rice out of the oven, fluff it and serve.

Serve hot

Tips to make perfect oven baked chicken and rice

  • For this recipe I recommend long jasmine rice. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time. Please do not use short grain rice, medium grain rice, risotto, paella or minute rice.
  • If the rice cooks before the chicken, remove the rice from the oven, and transfer the chicken in an oven safe dish and put the chicken back in the oven.
  • For a better color on the chicken, it can be broiled for an extra 2-3 minutes just to get your chicken golden and browned with crisp edges, and an amazing buttery, crunchy crust on the top of your rice!
Posted on by — Leave a comment

Jollof beef and shrimp Tagliatelle Pasta

Jollof beef and shrimp Tagliatelle Pasta

Jollof Tagliatelle Pasta is Tagliatelle Pasta cooked in flavorful tomato sauce and you will have a delightful lunch or dinner you and your family or guests can hardly forget. This recipe originated from west Africa and is a little different from the western recipes. The sauce is made of cooked tomato, spices and the meat of your choice. If you like jollof rice or jollof couscous, you will appreciate this recipe.  This delicious Jollof Spaghetti recipe is very easy. You can choose to add vegetables. I already have some Jollof rice recipes, click on any link below to view the recipes if you’re interested.

  • 1 box thin spaghetti (pre-cooked) – I used Collezione Tagliatelle Pasta
  • 2 cup shrimps
  • 1 lb kg beef
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon paprika
  • 1 tablespoon chicken bouillon powder
  • 2 3/4 cups chicken stock 
  • 5 large about 2 lbs plum tomatoes
  • 1 large onion
  • 1 tablespoon tomato paste
  • 3 tbsp vegetable oil
  • Salt to taste

In a medium saucepan heat the oil and add the shrimp , garlic, ginger, chilli powder, curry powder, ground allspice, paprika and chicken bouillon powder. cook for 5 mins (until the shrimp turns pink).

Remove the shrimp and add 1 lb beef. Cook for 5 mins.

Add the chopped onion, tomato paste, blended tomato Add the chicken stock and cook until the beef is tender (sauce is about half the amount, and has thickened significantly to look like a paste). This takes about 15-20 minutes, depending on your beef.

Be sure to stir the sauce occasionally to prevent it from burning.

Once the sauce is reduced, taste the sauce and adjust for salt.

Add in the spaghetti and the shrimp. Cover and allow to cook for 3 minutes on low-medium heat.

Serve hot

How to cook the Tagliatelle Pasta?

To make a good Jollof Tagliatelle Pasta, the Tagliatelle Pasta need to be cooked to perfection. The first step is to boil a big pot of water and add a generous amount of salt (about 1 or 2 tablespoon). It should taste like the sea. Please remember to use a lot of water to avoid that the pasta sticks together. Once the water is boiling, add the pasta. As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other or to the pot. Cook the pasta 4 mins less that the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta will be cooked in the sauce for 4~7 mins to rewarm the pasta, get “al dente”—a little chewy. Drain cooked pasta well in a colander. I add a little bit of oil to help the pasta not stick together.

Posted on by — Leave a comment

Pork Fried rice

Pork Fried rice

  • 4 eggs
  • 3 tablespoon vegetable oil
  • 2 tablespoon soy sauce
  • 2 teaspoon sesame oil
  • 4 cups cold cooked rice
  • 1/2 cups onion and bell pepper chopped 
  • 1 cup frozen vegetable
  • 1 lb pork belly
  • 5 cloves of garlic, minced
  • 1 tablespoon ginger
  • 1 cube

Boil the pork belly with the garlic, ginger and cube for 30 mins. Fry carefully and set aside.

Beat the eggs with 1/2 tsp. sesame oil. Heat up a non-stick frying pan and add 1 tablespoon. of oil. Pour in the eggs and swirl around to coat the bottom of the pan. When set, flip over onto a chopping board and cut into small pieces.

Heat up a wok and add 2 tablespoon of oil. Add the chopped onion and bell pepper and fry for 3 minutes. 

Add the rice, and frozen vegetable and soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant.

Add the eggs and fried porc. Stir for a minute then turn the heat off. This is now ready to serve.

Posted on by — Leave a comment

Fish and Vegetable Couscous

Fish and Vegetable Couscous

400 of semolina

A bowl of fine semolina

Water

1 teaspoon of salt

Mix the salt with cold water. Sieve the semolina in a large dish. Spray a handful of water on the surface of the semolina and then in a circular motion mix well to penetrate the water and it is well absorbed. Renew this operation by mixing well in a circular motion.

And pass the couscous in steaming for about 20 minutes.

Sprinkle the couscous with about 1/2 liter of water (for me but it can be more) and let swell for 30 minutes. Unmold the couscous which is cold and without fear of burning, separate by rubbing the seed between your hands to remove all the small lumps. You can add a tablespoon of oil. Cook again until the steam escapes and remove. Unmould, then with a large spoon it separates easily. Add salt if necessary and olive oil (or butter if you prefer), and mix again to separate the grains.

At this point you can reserve your couscous until it is used and iron it once to warm it up.

3 medium fish without too much scales (such as sea bream or grouper)

500 gr couscous semolina end

Vegetables

2 grated onions

2 puree tomato

1 to 2 cloves of garlic

1 ~ 4 zucchini

2 ~ 3 carrots

2 potatoes

1 to 2 green peppers

A bit of harissa

3 to 4 tablespoons tomato paste

Spices :

Garlic, caraway, turmeric, pepper, salt

Prepare a dersa (or chermoula) for the fish:

Empty and clean the fish well and let them drain. In a mortar pound together garlic and salt, add a teaspoon of cumin, turmeric, pepper and salt. Mix well and spread this preparation inside and outside the fish. Marinate in a cool place for at least 30 minutes.

Clean and cut the vegetables in half according to your taste and reserve.

Fry the fish in a very hot oil

In a pot over medium heat add tomato, onions and oil. Add the concentrated tomato and water.

Add the vegetable and fried fish. Cover with water and bring to a boil. Cook for 10 to 15 minutes

Serve the cooked couscous seed in a large, deep dish, drizzle with olive oil and mix. Sprinkle with one or two ladles of broth and decorate with vegetables, fish and peppers.

Enjoy your meal.

Posted on by — Leave a comment

Placali recipe

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