Senegalese cuisine Archives - Page 3 of 3

Posted on April 9, 2018December 14, 2018 by admin — Leave a comment

Sorrel (Bissap) drink

Sorrel (Bissap) drink

Sorrel (Hibiscus sabdariffa) Sorrel has one of the highest levels of antioxidants of any widely available food. According to some studies, antioxidants enhance nitic oxide production in the body which reduces blood sugar, reduce cancer and oxidized lipids. Sorrel also exhibit activities against atherosclerosis, liver disease, cancer, diabetes and other metabolic syndromes. Sorrel harvested fresh to produce pro-health drink due to high contents of vitamin C and anthocyanins. French (Oseille de Guinée, Hibiscus sabdariffa, Bissap, carcade ou Roselle) English (Sorrel and Rosella) Sorrel is a species of Hibiscus probably native to West Africa. In Trinidad and Tobago, Guyana, Antigua, Barbados, St. Lucia, Dominica, Grenada, and Jamaica sorrel drink is made from sepals of the roselle infused with cinnamon, cloves, bay leaves, ginger and rum or wine. In Nigeria, Mali, Senegal, The Gambia, Burkina Faso and Benin calyces are infused with mint leaves, dissolved menthol candy, and/or fruit flavors (pineapple). It often sold as popsicle. The Middle Eastern and Sudanese “Karkade” is a cold drink made by soaking the dried Karkade calyces in cold water overnight in a refrigerator with sugar and some lemon or lime juice added.

Sorrel (Bissap) drink

2 cups dried red sorrel
1 cinnamon stick
¼ cup chopped ginger
5 whole cloves
5 whole allspice
1 orange zest
Sugar to taste
Rum (optional)

Bring all 4~10 cups water to a boil in saucepan.
Add all the other ingredients except the sugar.
Set aside overnight .
When ready to serve sieve ingredients, with fine sieve and discard all particles. Reserve drink
Add the sugar as needed, together with rum according to preference.
Serve with ice or make suck suck out of it.

Posted on August 23, 2018November 20, 2018 by admin — Leave a comment

Original Yogurt Thiakry

Original Yogurt Thiakry

Thiakry (also called dégué, thiacry or chakery) is a West African dessert that originated from Senegal. The Thiakry consist of millet semolina of the size of couscous. The millet is tasteless therefore, it soak up the taste of the yogurt. My Yogurt Thiakry is made with homemade yogurt, milk, sugar, sour cream and or heavy cream. I also added nutmeg or vanilla extra for aroma.

Unlike my husband, I prefer the “Thiakry Couscous” to the “Yogurt Thiakry”. What make the “Yogurt Thiakry” different from the “Milk Thiakry” is the difference in milk to yogurt to milk ratio. The Thiakry is sold on the street in West Africa and in some supermarket. You should also try my “Rum Thiakry”

The Thiakry can be cook in a saucepan on the stove but I take a shortcut and I add enough boiling water to cover the millet semolina, cover and let the millet absorb the water for about 20 mins and heat in the microwave for 3 mins. The cooked Thiakry should be fluffy and moist.

The Yogurt Thiakry should be served cold.

5 cup of milk

1 cup plain yogurt

1 cup of powder milk

2 cup dèguè (Thiakry)

1/2 cup commercial plain yogurt

1 tablespoon vanilla extract

1 teaspoon nutmeg

Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the milk doesn’t boil over.

Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F

Add the yogurt and powder milk and whisking gently. Place in warm water overnight

Cook the millet with steam or microwave

When it is well cooked, put in a calabash, crush, because the small grains form a single ball, work until the small balls are detached from each other.

Add nutmeg, sugar and vanilla extract

Pour into bowls, put in the fridge. Serve as Cold

Posted on March 19, 2018 by admin — Leave a comment

How to make fried patties?

Cabbage and hot-dog fried patties || Cabbage and hot-dog fried empanadas

This is my easy recipe for homemade empanada dough for frying. The process to make this empanada dough for frying is very similar to the empanada dough for baking. A few differences are that this dough has a little bit less butter, but adds baking powder. The empanadas are light fluffy texture when you fry them.

Fried patties

Dough

4 cup all-purpose flour (, plus more for dusting)
2 teaspoon baking powder
2 teaspoons salt
1/2 cup butter ((1 stick) melted)
1 cup water (cold)

Filling

4 cup cabbage (shredded)
5 hotdogs (sliced)
1/2 cup onion
1/2 Maggie cube
1/2 cup bell pepper (diced)
1/2 cup carrot (diced)
2 eggs (boiled)
hot peppers ((optional))
1 Tablespoon olive oil (to sautee the hotdogs and veggies)

Make the dough

In a bowl, combine flour, baking powder, and salt. Mix in cut in butter until mixture is crumbly. Add just enough cold water so dough comes together. Wrap and refrigerate for 1 hour.

Make the filling

On medium heat sautée the onion. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 5 minutes. Add cabbage cut until tender and add the hotdogs, and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Add bell pepper and carrot. Season with cube, salt and pepper and let mixture fry for 2 more minutes. Turn heat to simmer, stirring well to incorporate everything.

Time to make your patties

Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
Put about 2 tablespoons filling in the center of each roundand some hard-cooked egg to each. Moisten outer edge of each round with water. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place 3 or 4 pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Draion paper towels, and serve hot.