Tag: Tomato

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Chicken Jollof pasta

Chicken Hot-dog Jollof pasta

For this chicken and hotdog jollof pasta, I cooked Elbow macaroni in a rich, flavorful and well-seasoned tomato stew made with chicken and hotdog. About twice a week, my mom makes this for my kids and the love it. This recipe of is crazy good and fun to make.

We all have Elbow macaroni in our pantry. The Elbow macaroni can be cooked on the stove on in the microwave until it is soft or “Al dente. Elbow macaroni can also be use for mac and cheese, pasta salad…

  • 1 chicken cut into pieces
  • 1 tablespoon ginger 
  • 2 cloves
  • 2 allspice
  • 3 tablespoon garlic
  • 3 thyme
  • 1 bay leaf
  • 1 cube
  • Salt

Marinate the chicken with the thymes, ginger, cloves, all spice, garlic, cube and salt overnight.

  • 2 tablespoons tomato paste
  • 1 Sliced onion
  • 6 tablespoons Vegetable Oil
  • 2 tomatoes purée
  • 1 tablespoon tomato paste
  • 1 cube
  • 4 hotdog in 2
  • 1 packet of pre-cooked macaroni (250g of elbow pasta)

Heat the Oil and sear the chicken. Remove and set aside.

Add the onion and fry for 4 minutes.

Add the tomato paste and tomato.

Stir soup and add remaining cube and the chicken, lower flame, cover and simmer for about 20 minutes or until the chicken is cooked. 

Add the hotdog and cook for 2 min and add the macaroni. Salt to taste and cook for 1 min.

Serve warm.

Notes:

  • Because I use fresh tomato and canned tomato, I add a pinch of baking soda to balance out the acidity.
  • To cut down the cooking time, the chicken can be pressure cooked.
  • It’s really easy to make to precook the pasta. For a box of Elbow macaroni, bring approximately 6 liters of water to a boil and add salt. Once the water starts to boil add the Elbow macaroni [Follow the instruction on the box for the timing]. Put a lid on the pot and give some room for the steam to escape. Use a spoon to stir the noodles so they don’t clump together as they cook. Bring back to a boil and cook for 7 minutes [1 minutes less than the time indicated on the box, because the Elbow macaroni will cook further in the tomato sauce]. Drain the Elbow macaroni. I add a little oil to avoid that the noodle sticks together.
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Goat Gari Pinon

Goat Gari Pinon

The short way to describe the Pinon (or Eba) as fufu made with Gari (Gali). Gari is a west African made with grated cassava and have a finer consistency then the regular couscous. Gari can be used to make GariFoto (Galifoto), GariDochi (GaliDossi) or just be consumed with an cooked black beans and palm oil,  okra stew, tomato stew, goat meat stew, Ademe, egusi soup …

Gari Pinon (or Eba) is Gari cooked in hot tomato broth. In some West African countries like benin and Ghana, the Gari is cooked on a medium heat but in Togo the gari is added to the hot broth (A Si Pinon). The gari soaks up the flavor of the tomato broth.

Traditionally the meat (chicken, goat, or beef) is boiled with spices (garlic, ginger, paprika…bouillon cube, salt) to tenderize it and the broth of the meat is use to cook the Gari Pinon. I use goat meat for my Pinon and serve it with some pepper, a quick tomato and onion cooked mixture and the fry goat meat.

1 kg goat meat

1 onion 

1 tablespoon ginger 

2 cloves

2 whole all spice

3 tablespoon garlic

1 cube

Salt

Mix all ingredients, add water and cook for 1 hour.

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

1/4 cup oil

2 tablespoons tomato paste

2 tomato puree

1 cube

Goat stock

Gari

On a medium heat, in a saucepan with the goat stock.

Add the paste tomato, tomato, and cube

Add the gari the hot broth gradually stirring vigorously until obtaining a homogeneous paste (Pinon).

1 onion

2 tablespoons oil

4 tomatoes

salt according to your taste

1 tablespoon cube

Cut the onion in half, mince very finely and set aside in a bowl

Cut the tomatoes in half and slice very thinly

On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins

Add tomatoes, cube taste and add salt if necessary.

1/4 cup oil

1 onion

10 bonnet pepper scotch 

Salt to taste

Heat the oil and add the crushed pepper and onion, Add salt to taste. Cook for a min or  2

Serve the Pinon with the tomato mixture, goat meat and pepper

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Cassoulet Recipe

French Cassoulet Recipe

1 kg goat meat

1 onion 

1 tablespoon ginger 

2 cloves

2 whole all spice

3 tablespoon garlic

1 cube

Salt

Mix all ingredients, add water and cook for 1 hour.

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

2 lb canned cannellini beans

2 cups broth

2 tablespoons oil

1 large onion, finely diced (about 1 cup)

3 tomatoes

1 tablespoon tomato paste

Potash (pea size)

1 teaspoon garlic

1 teaspoon paprika

Freshly ground black pepper

1 cube

Kosher salt

 

Drain and rinsing beans and set aside.

Heat the oil and fry the onion for 2 minutes.

Add tomato, seasoning broth, pepper, goat meat, tomato paste, potash and cook 5 minutes. 

Add drained beans. Bring to a simmer over high heat. Reduce to low, cover a small bite, about 15minutes.

Serve immediately.

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Fish stew

M’gbagba, Dja, Sauce de tomate or tomato stew

M’gbagba au poisson (Dja)

2 tilapia

10 large tomatoes

2 big onions

4 teaspoon tomato paste

2 ground garlic

3 tablespoons fresh ground ginger

3 tablespoons crayfish powder

1 ~ 3 West Indian peppers or 5 gboyébssé

salt pepper

potash (pea size)

1 bell pepper

1 cube

1 cup oil

 

Cut and salt the fish to taste

Heat the oil and fry the fish and set aside.

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

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

Add water if needed, oil, garlic, ginger, crayfish, peppers, potash, the fried fish, cube, salt, pepper and fry for another 20 minutes. 

Serve your sauce with your main dish. 

Enjoy your meal!

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Tomato and onion stew

 

Tomato and onion stew

  • 1 onion
  • 2 tablespoons oil
  • 4 to matoes
  • 1 salt according to your taste
  • 1 tablespoon cube
  1. Cut the onion in half, mince very finely and set aside in a bowl
  2. Cut the tomatoes in half and slice very thinly
  3. On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins
  4. Add tomatoes, cube taste and add salt if necessary.

Variations may include finely chopped carrots, peppers and cucumbers slices.

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Guinea Fowl Tomato stew & Plain Okra soup

Guinea Fowl Tomato stew

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)


Serve with akoumè.