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.
Togolese Akoume: or Emakoume (fermented corn paste). Some even call it the maize foufou. The Togolese staple food is Akoumé (Emakoume or Ewokoume).
Akoumé (Makoume or Banku) is a Togolese dish made from fermented corn (one can also add manioc purée or Agbélima) cooked in a homogeneous paste, whitish and homogeneous. Traditionally, corn is washed and milled and crushed roughly. Then all the sound is removed, and the rest is milled again until a fine flour. The corn purée is mixed with water in a pulp, which is left for a few days to acidify (fermented). This porridge is then cooked and turned into quenelles before serving. For those living abroad, the fermentation of the dough is reduced to a few hours and the acidification is obtained by adding vinegar.
Wash the corn and coarsely grind.
Dry and sift the corn fibers
Crush the mixture until it is smooth.
Leave in a warm place and ferment for 2 ~ 5 days
450 g fermented maize paste (made from ground corn and water)
120 g of cassava paste (fermented cassava and water)
600 ml of water
1 teaspoon of salt (optional)
Mix all ingredients in a saucepan and cook on medium heat at first.
Stir gently with a wooden spoon until the mixture is firm; reduce the intensity of the fire and cover the pot.
Add a little boiling water if the dough is too hard.
The Akoumé is accompanied with sauces such as Yébéssési, Ferti dessi or Okra sauce, Gboma déssi, Adémè déssi, Gbolan déssi, Gnifoti déssi, Agbanme dési, Dekou déssi, Lanmoumou dessi, Gbekui dessi …
This tapioca porridge is very simple, creamy and
flavorful. The tapioca is boiled until they are translucid, with aromatic
spices and finish with condensed milk or coconut milk. Cinnamon is the spice flavoring
of choice vanilla, fennel, star anise or cloves works great too. The pungent
taste and scent from the Cinnamon paired with the creaminess of the tapioca and
the milk is irresistible. The tapioca porridge makes for a delightful surprise
as they slide down your throat.
What is Tapioca?
Tapioca is a starch extracted from cassava roots. Tapioca
is a starchy substance in the form of hard white grains. The taste of tapioca
has the same taste all over the world, but the shape differs. The tapioca found
in the USA are shape like pearls. Tapioca provide only carbohydrate food value,
and is low in protein, vitamins and minerals. In west Africa, the tapioca is
eating as breakfast or as a dessert but is also used sometimes as thickening
agent.
Why eat tapioca porridge?
What I love about this tapioca porridge recipe is that
is suitable pretty for anybody as I worked very hard to make it compliant to
basically every allergy in the world, so that even paleo, grain free and AIP
eaters can enjoy a breakfast that’s traditionally not allowed.
Ingredients
1/2 cup Tapioca
2+1/2 cups water (divided)
1 (3-inch) cinnamon stick
Sugar to taste
Milk to taste
Instructions
Soak the tapioca with 1/2 cup water for 4 minutes.
While the tapioca is soaking, add the remaining 2 cups
of water along with the cinnamon stick (or cardamom) to a saucepan. Cover and
bring to a boil.
Add the soaked tapioca along with any residual soaking
liquid to the boiling water and stir.
Lower the heat to low, cover the pot, and let simmer
for 6 minutes or until the sago is translucent.
Remove from the heat and sweeten with sugar and milk
to taste.
Tricks on how to level up your tapioca porridge?
If you use coconut milk add sugar or honey toward the end to sweeten.
If the tapioca is too thick, dilute with warm water or more milk.
If you choose to enjoy this porridge in a bowl, there are endless toppings to help add more flavor and texture. I will suggest Fresh fruit (mango, Cherries, Raisins or strawberry), nuts (pistachios, peanut), Toasted coconut
1 teaspoon vanilla paste or 1 tablespoon vanilla extract
one 12-ounce package of mini M&Ms
In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes).
With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
With the mixer back on low, add dry ingredient mixture gradually until dough forms.
Stir in M&Ms by hand. Refrigerate dough for at least 30 minutes. Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat and set aside.
Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cool. Store in airtight container.
