Category: Beninese cuisine

Beninese cuisine

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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!
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Jollof Couscous

Jollof Couscous

Growing up my mom will rarely make Jollof couscous, I think she made it on New Year or birthdays. We will eat Jollof rice and Jollof spaghetti all year long but comes special occasion, my mom will make Yassa, pizza or Jollof couscous. I think that’s why that one of my favorite recipes.

The couscous is a North African dish and has the same texture as Attieke (a staple in Ivory Coast). The couscous is usually steamed in a “Couscousiere” several time until it’s is light and fluffy, not gummy or gritty. The traditional couscous is served with a spicy vegetable (carrots, potatoes, turnips…) stew with meat (lamb, goat, mutton, and sausages)… I also use the couscous to make this delicious dessert “Degue Couscous”.

For this recipe, I used the broth from boiled goat meat. I added the tomato, seasoning, and oil. I added the couscous which absorbs the flavors from the stew. The process is similar to the cooking of Jollof rice but the couscous cooks much faster.

  • 600g of couscous
  • 2 tablespoons tomato paste
  • 2 fresh tomatoes
  • 1 cup frozen vegetable
  • 1 onion
  • 6 cloves of garlic
  • 1 teaspoon ginger
  • 1/4 cup oil
  • Salt pepper
  • 1.5-liter meat broth
  • 1 cube
  • Salt

Heat the oil and add the onion, garlic, and ginger.

Add canned tomato and tomato puree

Cook for 5 minutes and add the meat broth, frozen vegetables, cube and salt to taste

Bring to a boil and add the grains of couscous to rain while stirring

Cook the couscous for 5 minutes and salt to taste.

Mix well and extinguish the fire. Cover tightly to Let the couscous absorb the water for 10 minutes

You can serve hot and sprinkle with a little sauce

Use a ratio of 1-1 / 2 cup of water to 1 cup of couscous. (Multiply as needed to obtain a larger volume.)

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Goat Gari Pinon

Goat Gari Pinon

The short way to describe the Pinon (or Eba) as fufu made with Gari (Gali). Gari is a west African made with grated cassava and have a finer consistency then the regular couscous. Gari can be used to make GariFoto (Galifoto), GariDochi (GaliDossi) or just be consumed with an cooked black beans and palm oil,  okra stew, tomato stew, goat meat stew, Ademe, egusi soup …

Gari Pinon (or Eba) is Gari cooked in hot tomato broth. In some West African countries like benin and Ghana, the Gari is cooked on a medium heat but in Togo the gari is added to the hot broth (A Si Pinon). The gari soaks up the flavor of the tomato broth.

Traditionally the meat (chicken, goat, or beef) is boiled with spices (garlic, ginger, paprika…bouillon cube, salt) to tenderize it and the broth of the meat is use to cook the Gari Pinon. I use goat meat for my Pinon and serve it with some pepper, a quick tomato and onion cooked mixture and the fry goat meat.

1 kg goat meat

1 onion 

1 tablespoon ginger 

2 cloves

2 whole all spice

3 tablespoon garlic

1 cube

Salt

Mix all ingredients, add water and cook for 1 hour.

Remove the goat meat from the stock and fry until golden. Set aside

1/4 cup oil

2 tablespoons tomato paste

2 tomato puree

1 cube

Goat stock

Gari

On a medium heat, in a saucepan with the goat stock.

Add the paste tomato, tomato, and cube

Add the gari the hot broth gradually stirring vigorously until obtaining a homogeneous paste (Pinon).

1 onion

2 tablespoons oil

4 tomatoes

salt according to your taste

1 tablespoon cube

Cut the onion in half, mince very finely and set aside in a bowl

Cut the tomatoes in half and slice very thinly

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.

1/4 cup oil

1 onion

10 bonnet pepper scotch 

Salt to taste

Heat the oil and add the crushed pepper and onion, Add salt to taste. Cook for a min or  2

Serve the Pinon with the tomato mixture, goat meat and pepper

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Cassoulet Recipe

French Cassoulet Recipe

1 kg goat meat

1 onion 

1 tablespoon ginger 

2 cloves

2 whole all spice

3 tablespoon garlic

1 cube

Salt

Mix all ingredients, add water and cook for 1 hour.

Remove the goat meat from the stock and fry until golden. Set aside

2 lb canned cannellini beans

2 cups broth

2 tablespoons oil

1 large onion, finely diced (about 1 cup)

3 tomatoes

1 tablespoon tomato paste

Potash (pea size)

1 teaspoon garlic

1 teaspoon paprika

Freshly ground black pepper

1 cube

Kosher salt

 

Drain and rinsing beans and set aside.

Heat the oil and fry the onion for 2 minutes.

Add tomato, seasoning broth, pepper, goat meat, tomato paste, potash and cook 5 minutes. 

Add drained beans. Bring to a simmer over high heat. Reduce to low, cover a small bite, about 15minutes.

Serve immediately.

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Fish stew

M’gbagba, Dja, Sauce de tomate or tomato stew

M’gbagba au poisson (Dja)

2 tilapia

10 large tomatoes

2 big onions

4 teaspoon tomato paste

2 ground garlic

3 tablespoons fresh ground ginger

3 tablespoons crayfish powder

1 ~ 3 West Indian peppers or 5 gboyébssé

salt pepper

potash (pea size)

1 bell pepper

1 cube

1 cup oil

 

Cut and salt the fish to taste

Heat the oil and fry the fish and set aside.

In a saucepan, on a medium heat, add the blended tomato, onion and cook for 20 mins.

Add the tomato paste, oil (water to the consistency desired). Cook for 10 min.

Add water if needed, oil, garlic, ginger, crayfish, peppers, potash, the fried fish, cube, salt, pepper and fry for another 20 minutes. 

Serve your sauce with your main dish. 

Enjoy your meal!

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Recipe of braised Chimichurri Red snapper

Braised Chimichurri Red snapper

This colorful fresh, green and totally delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper. This is a fun twist to braised red snapper. This recipe of braised red snapper is super tasty, traditional and incredibly easy to make. Chimichurri is garlicky sauce from Argentina. It’s flavorful and healthy!
The longer you season the meat, the tastier the red snapper. When stored properly in the refrigerator, the marinated fresh red snapper should be cooked within two days, up to three at most.

2 red snappers

½ cup finely chopped

2 tablespoons finely chopped fresh oregano

4 garlic cloves, crushed

½ cup finely diced

1 small red chili pepper 

1 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1/4 cup of oil 

Salt and pepper to taste

 

Marinate the red snapper and refrigerate and is best if used within 24-48 hours.

  

Prepare the grill (medium-high heat).

Grill the fish until just cooked through, about 10 minutes per side (depending on thickness and size of fish)

or Preheat oven to 350°F. Bake the red snapper until cooked through, about 45 minutes.

Serve hot

Tips:
It is a great idea to marinate the red snapper with the chimichurri the night before, or in the morning before you leave for work. Don’t know leave the marinated red snapper at room temperature for a long period of time. To cut down the clean use a re-sealable plastic bags, rather than in bowls or other containers. Also cover the marinated red snapper to avoid cross contamination. Never, use chimichurri marinade from raw red snapper as a sauce.

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Okra Soup (FétriDessi)

Okra Soup
Okra Soup (FetriDessi) is one of the most popular and easy-to-prepare West African soups. The setup takes a lot of time. The okra needs to be washed and grated; the leaves (Gboma or Ogbono) needs to be washed and cut them roughly. Subsequently prepare the meat, smoked or dried fish and shellfish. Once the setup is finished, cooking is fast.
The Okra Soup can be prepared with mutton, beef, chicken or pork. Here is the step by step to cook the meat. For fish, we can use smoked Mackerel, fried tilapia, douevi … for crustaceans, we can use crab, octopus, crayfish, shrimp …
Okra is a rich source of dietary fiber, minerals and vitamins, as well as a low-calorie vegetable. Known in most West African countries as Okro and French speaking countries as gumbo. I used red oil for recipe. You can also cook the okra with tomato sauce or cook the okra dry.
Serve hot Okra soup with Makoume, Ewokoume, Ougali (Ugali), Ablo (ou Ablo simplified), Kenkey (ou Kenkey simplified), gari or rice.

Fétri dessi (Okra Soup)

  • ½ lbs chopped goat
  • 1/4 lbs beef skin
  • To season the meat
  • 1/2 sliced onion
  • 1 tablespoon ginger
  • 2 tablespoon garlic
  • 1 cube
  • 1 Bay leave
  • Salt to taste
  • 2½ cups of freshly chopped Okra
  • 10 fresh shrimps
  • 2 fresh crabs
  • 1 piece of salted fish (Lanhounhoun)
  • 5 Douèvi
  • 2 chopped Habanero peppers
  • 1 cup of palm oil
  • 2 tsp dry grounded pepper or chili flakes
  • 2 cup meat stock
  • 1/2 tsp baking soda
  • 1/2 onion
  • 1 cube
  • Salt to taste
  1. Mix the meat and the spices and add enough water to cover the meat. Cook until the meat is tender. PS the beef skin may cook faster that the goat meat, remove it and set aside.
  2. Fry the goat meat
  3. Boil 2 cups of water in a saucepan. Add the baking soda.
  4. Then add the Okra, 1/2 onion + 1 piece of salted fish and the 1 cup meat stock.
  5. Mix together 1 cup meat stock with 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon paprika and 1 cube.
  6. Add the shrimp, crabs and the seasoning mixture.
  7. Add the hot pepper, Douèvi , beef skin and the goat meat and stir well.
  8. Let the soup cook uncovered for about 5-10minutes. Check for seasonings and add the palm oil.

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Kom or Kenkey (Simplified)

Kom or Kenkey (Simplified) (Togo – Benin)

Kom

  • 3 cups corn flour
  • Warm water (105–115°F)
  • Dry corn husks
  1. Put corn flour into a bowl and add the warm water and stir until you get a smooth batter.
  2. Cover the bowl the bowl and set in a warm place for 4 days.
  3. 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.
  4. In large saucepan, add the mixture of corn flour on medium heat.
  5. Cook for 10 minutes and stir to prevent scorching – or until it comes together but not totally cooked.
  6. Remove the pan from the heat, stir and mix thoroughly.
  7. Divide the dough into large portions and put them onto corn husks.
  8. Shape the dough into balls.
  9. Wrap the corn husk around the ball tying it at the top.
  10. Pour hot water into a steamer pot and put a rack on top of it.
  11. Put the wrapped Kom on the rack and bring the water to a boil using high heat.
  12. Reduce to low heat and steam for around 60 minutes.
  13. kom is usually served with Ebesse fionfion, Yebessessi, sardine, and fish.

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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

Steam the Kom for 30 to 60 mins, depending on their size and thickness. Serve room-temperature.

Grind 1 onion, 2 tomatoes and green chilies together, grind until smooth, but with a little texture remaining in the sauce. Add Salt to taste

Season and fry your fish with some garlic, ginger, salt and pepper.

Sever with Yébésséssi, fried fish, sardine and Yébéssé fionfion

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No cornstarch Rice cakes (Ablo)

Le Ablo is a Togolese (Abolo Beninese) steamed rice and corn flour dish. The traditional method takes time, although most of it involves inactive waiting periods. The process spans three to four days from the first rice soaking to taking the finished product out of the steamer. In the original recipe the mixture of rice four is steamed in a banana leave or an aluminum mold lined with plastics.

No cornstarch Rice cakes (Ablo)
No cornstarch Rice cakes (Ablo)

I use real cute silicone molds. Properly prepared, the Ablo imparts the slightly yeasty aroma of fermented rice batter. It should be neither sticky nor dry and crumbly. The Ablo should be soft, moist, and with a fine, uniform grain. The essential flavor should be of freshly cooked rice, but it may be sweetened a bit. A lot of people requested the recipe of Ablo without cornstarch, So here it is:

Ingredients

  • 2 cup rice 
  • 4~6 tablespoons granulated sugar (or more according to your taste)
  • 1 tablespoons baking powder
  • 1 tablespoons yeast
  • 1/4 teaspoon salt

How to make No cornstarch Rice cakes (Ablo)?

Soak the rice overnight

The next day, drain the water and blend the rice with  1 cup water.

Boil 1 cup of water and 1/3 of the blended mixture and cook for 3 mins

Mix the cooked mixture, the remaining  blended rice, sugar, yeast (and water if needed). Place in a warm place for 30 mins.

While the mixture is rising, prepare your molds. 

Add baking powder and salt. Whisk the batter until just smooth. 

Fill the mold to the 3/4. Let the mixture rise in the mold for 30 min.

Bring a steamer with water to running boil.

Working in batches and place the mold in the steamer. Steam for 25 minutes, or until the Ablo have risen and are firm to the touch.

Remove from the molds and enjoy warm or at room temperature. Serve warm with mgbagba, jus de tomate, piment…

Tips on how to make fluffy Ablo:

  • It is not recommended to use rice flour for this recipe as it will yield a slightly sticky cake with tint of yellow instead of snow-white rice cake.
  • Make sure the rice-sugar mixture is cool completely before adding the dissolved yeast.
  • You will need a steamer for this recipe. Make sure your steamer is ¾ filled with water. Let the steamer boils on high heat for at least 10 minutes before steaming the cakes.
  • If your yeast isn’t frothy or bubbly after 10 minutes, it’s probably expired. The active dry yeast is the key ingredient in this recipe.