Senegalese cuisine
Peas with liver and mustard
10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)
1 onion, thinly sliced
0.5 kg livers
1 tablespoon garlic
1 teaspoon ginger
1/4 cup butter (or oil), divided
3 tablespoon mustard
Salt to taste
In a medium skillet cook the liver with the garlic, ginger, onion, salt to taste and mustard, until the onion is translucent and the liver is cooked.
Add the pea and cook for 3 mins and salt to taste.
Okra Soup
1 small onion
2 tomatoes
2 hot pepper
1 cup palm oil
Cooked Assorted meat, crab, shrimp and fish – I used a combination of turkey, crab, prawns
6 cups chopped okra
6 cups meat stock or water
Blended seasoning (1 Onions, 1 clove, 1 allspice whole, 1 cloves of garlic, 1 tablespoon ginger, 1 cube )
1 lahoin (Salted fish)
Pinch of baking soda
In a large pot on medium heat, add in palm oil. Add onion and the tomato. Add the blended seasoning, lahoin and cook for 2 mins
Add in meat stock and precooked meat. Stir. Taste and adjust for salt and maggi. Simmer covered for 4 minutes.
Stir in chopped okra, Pinch of baking soda and cook for 10 min mins.
Add the hot pepper and cook for another 3 minutes. Remove from heat immediately.
Serve with Akoumè
Gbanplè, Bugnes, oreillettes, merveilles, ganses
200 g All purpose flour
40 g Butter
2 eggs
50 g Sugar powder
30 cl Oil
1 teaspoon nutmeg
Icing sugar
Make a fountain with flour and yeast. Pour in the center the powdered sugar, the eggs, the nutmeg and the melted butter. Knead by hand to obtain a homogeneous paste.
Form a ball with the dough and Spread each slice finely on a floured work surface and cut.
Heat the oil in a large pan and put the pieces of batter. Drain the ear cups on paper towels, place them on a dish, sprinkle with icing sugar and serve.
Ivorian Chicken Jollof rice
4 cups rice (Jasmine)
1 chicken (cut into pieces)
2 tomatoes
4 tablespoons tomato paste
1 teaspoon cayenne
5 clove garlic
2 tablespoon ginger
1 onions
2 cubes
1 cup oil
1 cabbage
2 carrots
10 habanero pepper (optional)
Pinch of baking soda
Salt to taste
Blend the garlic, ginger, ½ onion, clove.
Season the chicken with half of the blended spices, add the cube and salt to taste. Add 1/2 sliced onion. Add water and cook until tender. Fry the chicken
Add the tomato puree, the tomato paste, ½ onion puree, the cube, the remaining blended spices, the cayenne, the carrots sliced in half and the cabbage slice, a pinch of baking soda and salt to taste.
Add 7 cups of the water to the tomato mixture add the watched rice and salt to taste. Cook the rice.
When all the water evaporates from the rice add the habanero pepper.
Serve the rice with the side of vegetable and the chicken.
Voila!!!
I noticed that other cultures serve their jollof with a side of salad, which is a good idea.
3 chicken thighs
2 onions
2 cloves garlic
3 carrots
1/2 white cabbage
1 cassava tuber (yuca)
1 African eggplant
1 chilli pepper
1 piece of guedjef and yete (dried fish and shellfish)
1 bunch of parsley
2kg rice (if possible broken 2 times)
2 cubes of broth
1 can of tomato paste
3 tomatoes puree
1 cup oil
Salt pepper
Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.
Put the stuffing into the chicken and fry; Set aside
In a large pot, fry the remaining onion and add tomato paste, 3 tomatoes puree as well as guedjef and yete. Leave to cook on low heat 2 min. Add the water.
Add the vegetable, the chicken and the remaining Roff to the pot and cover with water.
Add the maggi cubes, salt and chilli.
Simmer for at least 45 minutes.
Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.
Remove the chicken and vegetables.
Add to the rice and Cook the Tiep over medium heat until the rice is cooked through.
Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.
To serve your Thiébou guinar
Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.
Enjoy your meal!!
Tiep Bou Wekh / Senegalese Rice and Fish (white)
Thiéboudiène, Thiéboudienne, tieb bou dien, tieb, chèp , ceebu jën? Senegalese or Malian? I’m not sure, but I know it’s one of the most delicious dishes in Africa. This wolof rice with fish is the national dish of Senegal. In Mali, for example, it is a dish called zamè. Thiéboudienne comes from Wolof “Rice” (ceeb) and “fish” (jën).
Thiéboudienne is made with rice, fish, tomato sauce, and vegetables (cabbage, carrot, cassava, eggplant, onion …).
1 thiof (or 2 seabreams)
2 onions
2 cloves garlic
3 carrots
1/2 white cabbage
1 cassava tuber
2 African eggplant
1 pepper lantern
1 piece of guedjef and yete for connoisseurs (dried fish and shellfish)
1 bunch of parsley
2kg rice (if possible broken 2 times)
2 cubes of broth
1 cup oil
5 okra
Salt pepper
Preparation of Tiep:
Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.
Put the stuffing into the fish and fry; then Fry.
In a large pot, fry the remaining Roff , 1 piece of guedjef and yete. Leave to cook on low heat 2 min. Add the water.
Add the vegetable, the fish to the pot and cover with water.
Add the maggi cubes, salt and chill, being careful not to burst it
Simmer for at least 45 minutes.
Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.
Remove the fish and vegetables add to the rice.
Cook the Tiep over medium heat until the rice is cooked through and sale to taste.
Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.
To serve your Tiep bou dienn:
Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.
Enjoy your meal!!
Yogurt Dèguè with rum raisin
Rum
2 cups dèguè
1/4 cup dry raisin (soak in 1/2 cup rum for a week)
Sugar to taste
1 tablespoon vanilla extract
1 teaspoon nutmeg
6 cup yogurt
Wet the Dègue with enough water to cover it. Microwave for 5 mins, and let it absorb 5 min. The Dègue are cooked when they soften and change color slightly. Let cool.
Mix together the yogurt, Dègue, sugar, Soaked raisin, vanilla extract and nutmeg.
Pour into bowls, put in the fridge.
Sobolo is the Ghanaian name for a tea made out of rosella leaves, also referred to as Bissap, Zobo or Sorrel. Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is a cool drink found in most West African countries. It is a dark red-purple (ruby red) colored juice. It tastes sour, a bit grapey and a little bit like cranberry juice and can be cooked with ginger, mint leaves, pineapple, vanilla, tea grass or the aroma of choice. Like other teas, it can be consumer hot or cold depending on preference.
The Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is one of the superfoods that can help us live a healthier life. The health benefits of hibiscus tea include relief from high blood pressure, high cholesterol, digestive, immune system, and inflammatory problems. It helps to cure liver disease and reduces the risk of cancer. It can also speed up the metabolism and help in healthy, gradual weight loss. Hibiscus tea is rich in vitamin C, minerals and various antioxidants, while also helping in the treatment of hypertension and anxiety.
The hibiscus tea can also include relief from cramps and menstrual pain. It helps in restoring hormone balance as well, which can reduce other symptoms of menstruation like mood swings, depression, and overeating.
Wash the pineapple, peel, core and slice
Bring 10 cups water, mint, hibiscus flowers and the pineapple skin to a boil in a medium stockpot.
Boil for10 – 15 minutes, or until the color becomes a deep, purplish red.
Remove from heat and allow mixture to cool.
As soon as the mixture is cool enough to handle, remove mint and discard.
Strain the bissap into a large bowl.
Add sugar (to taste).
Stir until sugar dissolves completely.
Bottle the bissap and chill thoroughly.
Serve over ice, garnished with a sprig of fresh mint and/or a squeeze of lime.
Stay tuned for decadent bissap cocktail recipes later this week!
This is one of my mom’s recipes and it was inspired by the Senegalese Thiébou guinar. But this is not Thiébou guinar because it does not have 2 keys ingredients (guedj and yet). The jollof rice is enjoyed in Togo, Benin, Ivory Coast, Senegal, Ghana, and Nigeria… This recipe is perfect for the parties and will allow you to impress your guest easily. The condiments are blended and then fried in peanut oil. Then we wet with water depending on the amount of rice to cook and the desired appearance for rice. The rice is cooked in this sauce, which gives it a specific color according to the quantity and type of tomato used (concentrated and fresh) with the vegetables of your choice. In this recipe, I used broken rice but jasmine or basmati rice is just perfect for this recipe. The rice is then served with vegetables and chicken.
