Recipe
Waakye
2 cup Black eyed Beans
2-4 dried millet stalk leaves
4 cup Jasmine rice
3 tablespoon oil
Salt to taste
Remove unwanted particles and wash beans and soak beans overnight to reduce the cooking time.
Boil beans in a large saucepan with enough water and the leaves.
Wash rice, drain water and add it to the cooked bean and oil. (follow the instruction for the manufacturer for the Yasmine rice)
Add salt and stir, leave to cook whiles frequently checking to ensure desired texture.
The foufou (fufu or foutou) is usually obtained by pounding yam, cassava or boiled plantain. But I’m going to take a shortcut: the powdered foufou flour!
Fufu (Powder) is a white fermented carbohydrate food, produced from cassava, plantain, yam. Unlike the traditional product, which is in normally obtained in wet form and highly perishable, the mechanized product is presented in dried flour form. It’s a great substitute for the pounded fufu.
4 cups of fufu flour
6 cups of water, everything depends on the consistency you want
Boil 2 cups of water and add the mixture
Cook until the liquid turns into a paste.
Test: wet your hand and touch the dough … if it sticks to your fingers, cover and cook longer.
As soon as it is cooked remove from the heat and put in a ball.
Foufoui dessi or “sauce (white) of foufou”
1 chicken (1 onions, 6 cloves of garlic, 1 ginger teaspoon, 1 bouillon cube, 2 cloves, 2 allspice)
Smoked fish
Vegetables (okra, eggplant, tomatoes, green pepper)
Salt and pepper
Put in a large saucepan the chicken cut into pieces with enough water to cover the meat, the bouillon cube and the seasoning. Bring to a boil and keep on the heat for 20 to 30 minutes (depending on whether the chicken is more or less hard).
Cut the aubergines in 2, the tomato …
Add the eggplant and okra
Add 4 teaspoon of foufou
Once the meat, eggplant and okra cooked add the tomato, chilli,fish. Cook for 10 minutes and season to taste
Serve with foufou
Enjoy your meal !
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.
Pork feet Stew
1 kg of pork feet
½ tablespoon fresh ginger
2 cloves garlic
1 teaspoon paprika
Pepper
2 cubic broths (Maggi)
1/4 cup of oil
2 onions
2 fresh tomatoes
2 tablespoons concentrated tomato
A pinch of potash or baking soda
3 habanero pepper
Salt
Clean the meat, marinate the meat with 1 onion, ginger, garlic, pepper, cubes, paprika Cook over medium heat for 45 minutes
In a pot, heat and onion until the onion is tender.
Add the concentrated tomato and the puréed tomatoes, remaining in place until a red and heavy paste is obtained.
Add the meat broth and uncover the meat and simmer for 15 minutes until the meat is well cooked.
Have a good meal!
Suya (Grilled Liver kebab)
1 kg Beef liver
¼ cup powdered peanuts
1/2 -1 tablespoon cayenne
1 1/2 teaspoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white pepper
1/2 – 1 tablespoon cayenne pepper optional
1 tablespoon chicken Bouillon
Salt
1/4 cup vegetable oil to drizzle on the meat
If you’re using wood skewer: Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan
In a medium bowl, mix peanut, garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it on a plate , Set aside
Slice the liver into a diagonal medium thin shape,
Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat
Rub the steak skewer with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place skewers on cookie sheet , then place on the roasting pan or baking sheet.
Drizzle with oil and bake on for about 12-15 minutes.
Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.
Serve warm
Cameroonian corn fritters
6 Ripe yellow bananas (300 gr)
125 gr of corn flour and 25 gr of wheat flour
10 grams of baker’s yeast
5g of salt
Peanut oil or frying
Crush peeled bananas with a fork or blender and add the flours.
Add yeast delayed in a little water at room temperature.
Add the salt.
mix well and leave to pose 1h to 1h30.
Heat the oil in a saucepan.
Using 2 teaspoons add a little dough to the frying bath. Let the donuts brown.
Drain on several layers of absorbent paper.
Enjoy
Ham, liver and eggs fried rice
2 tbsp olive oil
0.5kg beef liver
2 teaspoon fresh garlic, crushed
1 teaspoon ginger
Salt to taste
In a large skillet, warm the olive oil on medium heat.
Add liver, salt, garlic, and ginger
Cover and cook for 10 minutes, turning the liver over to brown on both sides.
Remove from the heat and set aside to rest for 5 minutes and cut in cubes
4 cup Long Grain cooked Rice
1 tsp. Kosher Salt
5 Large Eggs
1/2 cup chopped ham
¼ cup onion chopped , finely sliced
¼ cup bell pepper (red and green), finely sliced
2 tablespoon oil
1 cube
Beat the eggs with the ham in a medium bowl.
In a large skillet, warm the oil on medium heat.
Add the onion and bell pepper, cook for 3 min.
Add the egg and cook the eggs while stirring with a wooden spoon or spatula until they’re cooked through.
Add the cut liver, and cook for 2 mins
Add the cooked white rice, cube and salt
Reduce the heat to low, cover and cook for 10 minutes, to warm through and to let the flavors come together.
Serves hot!
Steamed Vermicelli
Start by filling the base of a couscoussier at least halfway with salted water, and bring it to a boil. Once boiling, reduce the heat to medium-low, enough to keep the water simmering rapidly.
Next, mix 3 tablespoons of oil into dry, broken vermicelli. Be sure all the strands are coated with oil.
1st Steaming of the Vermicelli
Transfer the oiled vermicelli to the steamer basket, and place atop the couscoussier. Allow to steam for at least 20 minutes, timing from when you see the steam rise from the vermicelli. Watch for the ends of the broken vermicelli to poke up.
2nd Steaming of the Vermicelli
Turn the vermicelli out into a very large bowl. Break it apart, and mix in about 1 1/4 cups water and a teaspoon orange dye. The vermicelli should absorb most of it.
Put the vermicelli back into the steamer, and place it atop the couscoussier for the second steaming. Allow to steam again for 20 minutes, timing from when you see the steam rise through the vermicelli. Again, you’ll notice the ends of the vermicelli poking up.
3rd Steaming of the Vermicelli
Turn the vermicelli out into a large bowl, and break it apart. Stir 2 teaspoons of salt into 2 cups of water, and add this to the vermicelli, tossing to mix well.
Put the vermicelli back into the steamer, and steam for a third time for 20 minutes. Again, time the steaming from when the steam rises from the vermicelli, and watch for the ends to poke up.
Test the vermicelli. If you want it a little more tender, steam for a fourth or fifth time if needed
Incredible Baked Lamb Shanks
2 lamb shanks
2 onion chopped
5 garlic cloves, crushed
2 tsp mustard
½ cup fresh lemon juice
½ cup olive oil + more for drizzling;
3 tsp balsamic vinegar
Sea salt and freshly ground black pepper
Preheat your oven to 350 F.
Mix the garlic, mustard, lemon juice, olive oil, balsamic vinegar, salt and pepper.
Add the diced onion at the bottom of the pan
Add the lamb shanks and the seasoning
Cover the roasting pan with foil, and roast in the oven 2 ½ hours.
Then remove the foil and Place the roasting pan in the oven and roast, uncovered, for about 35 minutes.
The lamb shanks are ready once the meat is falling off the bone.
Serve the Vermicelli with the Baked Lamb Shanks
The African Peanut butter stew is creamy, delicious and flavorful. The combination of chicken, tomatoes, spices and peanut butter comes together quickly and is very easy to make. In African, we eat peanut as snack and sometimes with porridge. However, I noticed in the US most people love peanut butter and jelly. If you are not allergic to peanut butter and love peanut butter and jelly: this Absolutely a “must-try”.
The peanut butter stew gives you the aromatic flavor of the peanut butter and the savory taste profile. The peanut butter found in US grocery store are full of sugar, therefore you can make your own sugar free peanut butter. You can do so in 5 minutes by placing roasted peanuts in a food processor and turning the food processor on until it becomes creamy and smooth. The peanuts go in stages from crumbs to a dry ball to a smooth and creamy “liquid” peanut butter. The peanut butter holds in the fridge for a couple of weeks
Peanut Stew
Boil the chicken with your favorite seasoning – I used garlic, ginger, cube, salt and pepper. Fry and set aside.
Blend tomatoes and onion.
Add remaining onion, tomato and tomato paste to the chicken broth. Bring to a boil and let it simmer stirring frequently to prevent any burns- about 5 minutes.
Next, add the peanut butter, chicken (2 cups of water or chicken stock as needed), season with, chicken bouillon, salt and cayenne pepper. Let it simmer for about 10 minutes or more
Add the habanero peppers and Serrano pepper
Adjust the soup thickness with water/chicken stock if necessary and let simmer to desired thickness
The peanut butter can be served with white rice, Eba, Foufou and gari…
Notes:
Peanut butter is comprised of about 25% protein, making it an excellent plant-based protein source. However, it is low in the essential amino acid methionine. Peanuts are low in carbs and suitable for people with type 2 diabetes or those following a low-carb diet. Although peanut butter is high in many healthy vitamins and minerals, it also contains a substantial amount of calories.
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.
