Sauces & Soups Archives - Page 2 of 4

Posted on October 13, 2018October 19, 2018 by admin — Leave a comment

Fish and Vegetable Couscous

Fish and Vegetable Couscous

400 of semolina

A bowl of fine semolina

Water

1 teaspoon of salt

Mix the salt with cold water. Sieve the semolina in a large dish. Spray a handful of water on the surface of the semolina and then in a circular motion mix well to penetrate the water and it is well absorbed. Renew this operation by mixing well in a circular motion.

And pass the couscous in steaming for about 20 minutes.

Sprinkle the couscous with about 1/2 liter of water (for me but it can be more) and let swell for 30 minutes. Unmold the couscous which is cold and without fear of burning, separate by rubbing the seed between your hands to remove all the small lumps. You can add a tablespoon of oil. Cook again until the steam escapes and remove. Unmould, then with a large spoon it separates easily. Add salt if necessary and olive oil (or butter if you prefer), and mix again to separate the grains.

At this point you can reserve your couscous until it is used and iron it once to warm it up.

3 medium fish without too much scales (such as sea bream or grouper)

500 gr couscous semolina end

Vegetables

2 grated onions

2 puree tomato

1 to 2 cloves of garlic

1 ~ 4 zucchini

2 ~ 3 carrots

2 potatoes

1 to 2 green peppers

A bit of harissa

3 to 4 tablespoons tomato paste

Spices :

Garlic, caraway, turmeric, pepper, salt

Prepare a dersa (or chermoula) for the fish:

Empty and clean the fish well and let them drain. In a mortar pound together garlic and salt, add a teaspoon of cumin, turmeric, pepper and salt. Mix well and spread this preparation inside and outside the fish. Marinate in a cool place for at least 30 minutes.

Clean and cut the vegetables in half according to your taste and reserve.

Fry the fish in a very hot oil

In a pot over medium heat add tomato, onions and oil. Add the concentrated tomato and water.

Add the vegetable and fried fish. Cover with water and bring to a boil. Cook for 10 to 15 minutes

Serve the cooked couscous seed in a large, deep dish, drizzle with olive oil and mix. Sprinkle with one or two ladles of broth and decorate with vegetables, fish and peppers.

Enjoy your meal.

Posted on October 6, 2018July 3, 2019 by admin — Leave a comment

Chicken Peanut Stew

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

1 cup Peanut butter paste
1 onion
2 fresh tomatoes
1 teaspoon tomato paste
1/2 teaspoon cayenne pepper
2~5 habanero peppers and Serrano pepper
8 chicken legs or wings
2 large garlic cloves
1 tablespoon ginger
1 Teaspoon of Black Pepper
1 Bouillon cube
Salt to taste

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:

For this tutorials I used chicken, but you can also use beef, pork, or smoked fish.
The Peanut butter in the US is either smooth or crunchy, and both can work depending on your taste
You can also add vegetable like potato cabbage, carrot, kale, spinach, mustard greens, or whatever hearty greens you prefer.
You can make it as spicy as you will like by add pureed pepper

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.

Posted on October 1, 2018October 22, 2018 by admin — Leave a comment

Cassava Leaf Soup

Cassava Leaf Soup

3 pounds frozen cassava leaves

½ pound smoked turkey, fish (precooked)

1 cup palm oil

1 medium onion chopped

2 tomatoes puree

2 teaspoon garlic

1 teaspoon ginger

1 teaspoon tomato paste

1/2 cup ground cray fish dried shrimps

1 tablespoon chicken bouillon or Maggie powder

1~3 scotch bonnet pepper

1/2 teaspoon cayenne pepper optional

Salt and pepper to taste

1 cube

Heat oil in a large sauce pan over medium heat , add onions sauté until fragrant about 1-2 minutes.

Add the tomato and 1/2 teaspoon cayenne pepper , garlic, ginger, tomato paste

Add the precooked smoked meat, then add stock about a cup cook for another 5 minutes.

Throw in the drained cassava leaves and continue cooking for about 8~10 more minutes.

Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste and scotch bonnet pepper

Serve warm over rice

Posted on September 27, 2018December 4, 2018 by admin — Leave a comment

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

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.
Fry the goat meat
Boil 2 cups of water in a saucepan. Add the baking soda.
Then add the Okra, 1/2 onion + 1 piece of salted fish and the 1 cup meat stock.
Mix together 1 cup meat stock with 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon paprika and 1 cube.
Add the shrimp, crabs and the seasoning mixture.
Add the hot pepper, Douèvi , beef skin and the goat meat and stir well.
Let the soup cook uncovered for about 5-10minutes. Check for seasonings and add the palm oil.

Posted on October 18, 2018October 18, 2018 by admin — Leave a comment

Dja Goat meat

Dja Goat meat || M’gbagba

1 kg goat meat

1 onion

1 tablespoon ginger

2 cloves

2 whole all spice

3 tablespoon garlic

1 cube

Salt

Mélanger tous les ingredients, ajouter de l’eau et cuire pour 1 heure.

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

6 large tomatoes

2 big onions

1 bell pepper

1 ~ 3 West Indian peppers or 5 gboyébssé

4 tablespoon tomato paste

salt pepper

potash (pea size)

1 cube

1 cup oil

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

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

Add broth if needed, peppers, potash, the fried goat meat, cube, salt, pepper and fry for another 20 minutes.

Serve your sauce sauce with your main dish.

Enjoy your meal!

Posted on February 1, 2018October 13, 2018 by admin — Leave a comment

Simple Egusi Soup

Goat meat:

2 lbs goat meat

1 small onion

2 tablespoons garlic powder

1 tablespoons ginger powder

1 tablespoons cube

Salt and Black Pepper

In a medium saucepan mix all the ingredients and add enough water to cover the meat

Cook until the meat is tender; add water as needed

Remove the meat from the stock, fry until golden and set aside

Egusi Soup:

1 cup red palm oil

1 large onion

1 teaspoon finely chopped garlic

1 tablespoon paste tomato

1/4 pound Egusi, ground

2 cups tomato puree

3 cups liquid (the meat stock + 2 cups water)

3 habanero peppers

2 pounds spinach, precooked and chopped

Salt, pepper, and cube

Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes.

Stir in the tomato paste and the Egusi.

Cook for ~3 mins, add the tomato puree, the stock, and the water

Cook for ~3 mins, add the meat, the habanero peppers, and the spinach

Keep simmering on medium-heat approximately 10 minutes.

Adjust the taste if needed (salt, pepper, and cube)

Serve warm with plantains, eba, yams or accompaniment of choice.

Posted on June 6, 2018October 9, 2018 by admin — Leave a comment

Fried whole tilapia

1 Tilapia

2 habanero pepper

6 garlic

1 rosemary branch

1 teaspoon turmeric

½ teaspoon black pepper

1 teaspoon garlic powder

Salt to taste

Oil, for frying

Ask your fishmonger to gut, trim, and scale the fish. Once you get the fish home, clean the it thoroughly, specially the inner cavity. Trim the fins and tail if desired. Score a diagonal criss-cross pattern across the fish body on both sides.

Rub some salt, black pepper, garlic and turmeric powder on the fish.

Mix the spices and rub the spice paste generously on to the inner cavities and outside of the whole pomfret.

Heat oil on medium heat in a flat-bottomed non-stick pan. The oil should come up to the side of the fish. Heat the oil until it is smoking hot. Add habanero pepper, garlic and rosemary branch

Add the tilapia and turn the heat to medium.

Fry the fish for about 8-10 minutes on each side. To turn the fish, slowly scrape the bottom of the pan to loosen the fish. If the fish is ready, it should be very easy to loosen the fish. While frying, occasionally tilt the pan from side to side, so that the head and tail get submerged and crisped along with the mid-section of the fish.

Serve the fried whole tilapia

Posted on August 2, 2018August 3, 2018 by admin — Leave a comment

Fresh fish stew with palm oil || Tuo Zaafi

Fresh fish stew with palm oil

3 medium tilapia

2 onions

6 cloves of garlic

1 teaspoon ginger

1 bouillon cube

2 cloves

2 allspice

2 red pepper

Salt to taste

2 teaspoons concentrated tomato

4 tomatoes

3 West Indian peppers (optional)

1/4 cup red oil

2 cups of water (or more depending on your taste)

A pinch of bicarbonate

Thoroughly clean the fish and rinse with water and vinegar (or lemon). Salt your fish.

Blend an onion, garlic, ginger, clove, all spice and dry red pepper and then season the fish with. Allow to rest at least 4 hours.

In a saucepan, heat the oil, add a chopped onion, and stir. Then add the concentrated tomato, the crushed tomato and the water and let it simmer for 10 minutes.

Add the fish and spices.

Add the cube, baking soda and cover the pan and cook for 20 minutes. Do not use the spoon after adding the fish, stirring in circular motions with the pan.