1 Guinea Fowl (Cut into parts)
1 medium sized Onion, chopped
1 teaspoon parsley
1 teaspoon Ginger
1 teaspoon black pepper
4 Garlic cloves, minced
1 Seasoning Cubes
Salt to taste
7 medium plum Tomatoes
1 medium Red bell pepper
1 Onion
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 Seasoning Cubes
Pinch of baking Soda
4 Scotch Bonnet
Wash the Guinea Fowl severally with clean water. Add the chopped onion, Crushed seasoning and Salt to taste. Pour in just enough water to cover the content of the pot. Cook on medium heat for about 20 minutes or until the Guinea Fowl is cooked. Fry and Set the pot aside. Strain the stock and set aside.
Blend Tomatoes, bell pepper and Onion until smooth. Strain the mixture and add 1 cup of water (and the stock as needed). Add the tomato paste and vegetable oil.Cook for about 5 mins. Make sure you stir once in a while to prevent the paste from burning.
Add the baking soda, cube and scotch bonnet and cook for 5 mins.
Add the Guinea Fowl. Stir and leave to cook further for 10 -15 minutes on medium heat.
Turn off the burner and serve as a compliment to dishes such as akoumè, rice, yam, potatoes, bread, plantain.
Plain Okra soup
10 medium Okra – Mine was precut and frozen.
1 cup Stock (Chicken/Beef/Fish or a mixture) – I used the Guinea Fowl stock
1 cup smoked fish (Doèvi) + 1 Garlic cloves, minced
1/2 Onion sliced
1 cup of spinach chopped
2 Scotch Bonnet
10 shrimps, cleaned
1 Seasoning Cube
Salt to taste
Wash the Okra with clean water. With a grater, Grate the Okra. Grating okra makes it “draw” more unlike when you chop it with a knife.
Boil 4 cups of water and the stock and add the smoked fish (until soft).
Add the okra seasoning cubes and salt to taste.
Add the shrimp and leave to cook on medium heat for 10 minutes (The longer you cook it the less slumy it becomes – I cooked mine for 30 mins)
To make the Garlic Butter Shrimp, the Shrimps are seared in garlic butter and sprinkled with parsley. This recipe of Garlic Butter Shrimp is a very simple preparation. These garlic butter shrimp have just a few ingredients (butter, medium shrimp, garlic, lemon, fresh parsley leaves) and can be on the table in minutes. They’re packed with flavor and perfect served with French baguette or over rice or pasta. The bigger the shrimp is, the better it tastes. For a better taste, I also recommend fresh chopped garlic.
8 tablespoons (1 stick) unsalted butter
1 1/2 pounds medium shrimp (16-20 shrimp)
5 cloves garlic, minced
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
1 cube & Salt to taste
Melt the butter in a large skillet over medium high heat. Add garlic, salt and parsley, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes;
Add Shrimp to the skillet, and cook, stirring frequently, until fragrant, about 5 minute. Stir in the lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.
Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
1.5 kg chicken (cut into pieces)
1 teaspoon of saffron water.
The pulp of 1 large preserved lemon (or 2 small ones)
A handful of fresh cilantro and parsley
2 large garlic cloves
2 teaspoons ground paprika
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon of pepper
2 tablespoons of Cube
Cover and refrigerate for at least 1 hour or overnight.
Ingredients for the tagine:
2 onions
Chicken
Pinch of salt and ground turmeric
Cover and cook for around 15 minutes.
The pulp of 1 lemon preserved
The skin of 1 preserve lemon (cut into quarters)
Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.
One of my favorite family recipes of all time is this simple and easy fresh fish stew. Fresh fish stew is a very easy cook yet can also be tricky. The key ingredient to this stew is the fresh fish and the combination of seasoning. The fresh fish stew is called obe eja tutu in Nigeria and Lanmoumou Dessi in Togo. The fresh Fish stew is typically enjoyed with Boiled rice, Banku, akoume or Gari.
Because the fresh is added to the stew, the fish has to be clean just right to avoid bad odor. To gut most fish, insert a sharp knife into the vent and slice all the way forward to the gills. Once the gut cavity is completely opened, carefully remove all of the entrails and also the entire gill assembly. Remove the organ completely using a spoon or brush before rinsing with water and lemon. The fish is ready to be seasoned and cooked in the tomato stew.
The result is a rich stew that gives you different flavor combinations at every bite. The fish is present, but not overwhelming.
2 fresh fish
1 medium onions
4 beautiful tomatoes
2 tablespoons concentrated tomato
Sodium bicarbonate forceps
4 ~ 8 Green Chili
1 teaspoon pure red pepper (optional)
3 tablespoons canola oil
1 tbsp Garlic cloves
1 teaspoon ginger
1 teaspoon paprika
1 Maggi
Salt
Empty, scale and wash the fish with water and 3 lemons.
Mix Garlic, ginger, paprika, Maggi and salt teaspoon. Add the spice mixture to the fish, mix well and put in the refrigerator in for 4h of time
For the sauce, cut the onion and set aside. Heat the oil in a pot, add the chopped onion and cook for about 5 minutes over medium heat.
Add the concentrated tomato and crushed tomatoes.
Add 2 cup of water and bring to a boil. Cover the pot and cook for 10 mins. Add sodium bicarbonate (to reduce acidity) and red pepper.
Add fish and green pepper. Add water if necessary. Reduce heat to medium-low and simmer for 15 minutes. To stir the mixture you must shake the pot (be careful), you can not introduce spoon.
Serve hot with rice, Akoume or gari.
Note:
How to recognize a fresh fish: Look for bright, clear eyes. A fresh fish should smell like clean water, or a touch briny or even like cucumbers. Under no circumstances should you buy an unpleasant smell fish even less to cook with. Look also at the gills. They should be a rich red. If the fish is old, they turn the color of the faded brick.
Heat up the oil in a cooking pot pour in the onion and crayfish and let it cook on low for a few seconds.
Pour in the Okra, fry for a minute or 2 and stir well. Pour in the baking soda mix, salted fish, pour in the meat stock (or water) in little increments until you get the right viscosity for you. Add the pinch of baking soda.
Add the meat, egg and the smoked fish and let the soup cook uncovered for about 5-10minutes.
Add the garlic, ginger, cube and salt.
Check for seasonings and add the spinach and the Habanero. Cook for 3 mins.
The small box of concentrated tomato (a pinch of bicarbonate)
The vegetables of your choice: carrots, green beans, peppers, onions, raisins …
Oil
Clean and marinate turkey wings with a seasoning
Then let stand at least 30 minutes in the refrigerator and cook on medium heat for 15 minutes.
Remove the turkey wings from the broth; keep the broth
Sear the turkey wings for 3 minutes and add the chopped onions in the frying oil add the preserved broth, tomato and tomato concentrate and stir regularly.
Add bicarbonate and the cube. Cook for 15 minutes
Remove from broth and place in the oven
Add the vegetables (except the grapes, taking into account their size and cooking time), Simmer
Add the water and boil for 10 minutes. (and raisins)
Add salt if necessary. Remove the vegetables, put them aside in a serving dish
Now add the couscous by mixing everything so that the couscous has a beautiful color.
Cook for 15 minutes over low heat
Check from time to time to avoid having couscous puree
Serve the couscous in a dish. Add the meat and the frying on the couscous.
