2 lbs frozen mixed vegetables thawed and patted dry with paper towel
1/2 medium cabbage sliced
1 large green pepper chopped
1 -2 habanero pepper finely chopped
8 franks hotdogs chopped (optional)
1/2 tsp turmeric powder
Preheat oven to 400 degrees
Mix in the coconut milk and chicken stock. Stir and taste for seasoning. Adjust as needed. Add the washed and drained rice.
Cover pan tightly cook until rice is done when all liquid is absorbed and the rice is soft but not mushy.
Heat up oil in a sauce pan, then sauté onions and garlic till onions is translucent.
Add the Shrimps stir fry for about 2 minutes.
Add mixed veggies to the mix and stir fry on medium low heat until the remaining moisture from the frozen veggies evaporates. This takes about 8 minutes.
Stir, taste for seasoning and adjust accordingly. Turn off heat and set aside. Add the rice.
If you are using a Wooden skewers, soaked in water 30+ minutes
Cut the meat into 1 inch cubes and place in a bowl.
Mix all the ingredients together and massage into the meat. Place the lamb/beef cubes onto the skewers.
Grill the skewers 15 minutes per side–turning once.
Preheat turbo oven to 392°F (200°C) Arrange the kebabs on the high grill rack and cook for 10-15 minutes, turning once after 3-5 minutes. Transfer oven cooked lamb kebabs to the round baking tray on the low grill rack.
2 colors jollof
750 gms basmati rice soaked for half an hour
1/2 cup oil
2 onions finely sliced
2 tbsp ginger garlic paste
2 tomatoes finely blended
1 tbsp tomato paste
2 tsp red chili powder
2 tsp coriander powder
1 cube
1 cup peas
salt to taste
To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy. Drain out the excess water immediately
Heat oil in a large pan andadd onions and fry till golden brown.
Add the ginger garlic paste and saute for another 30 secs. Add the red chili powder, coriander powder, salt, tomato and cube. Add 1/2 cup water and Cook for 5 mins.
Add rice and Do not mix. Add the sweet peas
Cover with foil and close the lid. The foil do not let the steam escape on low heat for 15 minutes.
3 Kg bone-in ribeye steaks, 1 1/2 to 2-inches thick
Kosher salt
1 tablespoon garlic salt
1/4 teaspoon onion powder
1/2 teaspoon paprika
Freshly ground black pepper
Preheat oven to 400°F.
Season steaks with seasoning and let it rest for about 40 minute.
Place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
1 ball of Attiéké
Salt
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)
Ripe plantains
Salt
Peeled and cut diagonally or round, into 1/4-inch-thick slices
Add salt to the plantain
Add oil into a nonstick skillet and place it on medium heat.
When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
Remove plantains from pan and drain on paper towels.
Continue frying in batches until all the plantains are fried.
Put corn flour into a bowl and add the warm water and stir until you get a smooth batter.
Cover the bowl the bowl and set in a warm place for 4 days.
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.
In large saucepan, add the mixture of corn flour on medium heat.
Cook for 10 minutes and stir to prevent scorching – or until it comes together but not totally cooked.
Remove the pan from the heat, stir and mix thoroughly.
Divide the dough into large portions and put them onto corn husks.
Shape the dough into balls.
Wrap the corn husk around the ball tying it at the top.
Pour hot water into a steamer pot and put a rack on top of it.
Put the wrapped Kom on the rack and bring the water to a boil using high heat.
Reduce to low heat and steam for around 60 minutes.
kom is usually served with Ebesse fionfion, Yebessessi, sardine, and fish.
Boil potatoes in water with 1 teaspoon salt for 5 minutes. Add the carrot and boil for an additional 5 minutes or until tender.
Boil beet and the eggs separately in water with 1 teaspoon salt until tender, then peel and dice finely. (Remove the eggs after 10 mins of ebullition)
Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.
In a bowl, place cubed potatoes, diced beet, chopped eggs, carrots and onion, the mayonnaise, the mustard, olive oil and salt. Stir and add salt to taste, if using.
3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
2 tablespoons butter
1 packet (2¼ teaspoons) of dry yeast
½ cup white sugar
1 cup milk
1 egg
½ teaspoon salt
oil for frying
½ teaspoon nutmeg powder
1 teaspoon vanilla extract
Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.
Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. Add the nutmeg and vanilla extract. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.
Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.
Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.
Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces and roll
Heat up oil in a deep skillet over medium high heat, until the temperature reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the hot oil by hand.
Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.
Place the doughnuts on paper-towel-lined-plates to drain.
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
