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Oven braised fish

Oven braised fish


4 fishes
1 onion (1/2 sliced)
1 tablespoon ginger
2~5 cloves
2~5 whole all spice
2 tablespoon garlic
1 cube
1 Bay leave
3 tablespoon oil
Salt to taste

Grind the spices with the least amount of water as possible.
Salt the fish and brush it with marinade.


Let your fish rest for about twenty minutes
Cook the fish at 450F for 40 mins


Serve with plantain fries or cassava sticks

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African Green Pepper Sauce

 

African Green Pepper Sauce

Oh no god, this Green Pepper accompanies almost all Togolese dishes: Jollof, Pinon, Attièkè, Ablo ... The Green Pepper is a little spicy. And if the Green Pepper is too spicy use a lot of onion. I prepare the Green Pepper outside because it's hard to breathe during preparation. 4 cup green pepper

Ingredients

  • 4 cup green pepper
  • 4 Onions 3 puree + 1 cut
  • 1 cube
  • Salt to taste
  • 1 cup of oil

Instructions

  1. Crush 3 onions and green pepper. - Do not use a lot of water because it will prolong cooking.
  2. Cut the remaining onion
  3. In a pot, bring the onion pureed to a boil. Simmer until all the water evaporates (about 20 mins)
  4. Add the green pepper and let it simmer until all the water evaporates (about 20 mins)
  5. Add the chopped onion, cube, salt and oil. Cook for 10 mins.
  6. It is near; the chilli can be refrigerated for 2 to 3 months.

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How to clean fish and fry whole fish

How to clean fish and fry fish

Ha – it depends on your fish. If you ever go on a fishing trip and you get on hand on son fresh fish, please add some salt and fry it. You don’t need anything extra. I grow up at Kpeme (on a Togolese coast), my dad is a boat pilot so he used to bring fresh fish at home all the time. I miss it so badly!!!

Well, if you can only get your hands on a frozen fish, you need to work a little more. You need to season before you fry it. I usually use garlic, ginger, Salt, Red sweet pepper, Cayenne pepper, and pepper. The All-purpose flour is to help the fish not stick to the pan. The fried fish with flour is beautiful golden crust and juicy flesh inside.

Clean one fish at a time. Keep the remaining fishes cold (in a cooler or a cold environment) if you are frying more than 1 fish.

Hold the fish firmly by the head and scrape the scales off the tail towards the gills with a butter knife or scaling tool.

Keep the blows of your knife short and fast. Avoid pressing too hard and slashing the fish, remember we are trying to remove the scales not cut into the fish.

Be careful and work around the fins because they can sting or pierce the skin.

Be sure to remove all scales from both sides, around the pectoral and dorsal fins, and up to the throat of the fish.

Rinse fish with high-pressure water to remove loose scales

You start the evisceration process by forcing the knife through the body part between the pelvic fins and to the base of the lower jaw and remove the guts. Clean the inside of the head of the fish.

Cut off the fins of the fish

Once the attachments are cut, you can remove the gills easily. Now wash the fish and rinse off all the blood and scale with cold water.

1 whole fish, white-fleshed, approx. 2–3 lbs.

⅓ Cup All-purpose flour

1 Tsp garlic

½ Tsp ginger

¼ teaspoon Salt

½ Red sweet pepper

½ tsp Cayenne pepper

Salt and pepper to taste

Oil for deep frying

Mix All-purpose flour, garlic, ginger, Salt, Red sweet pepper, Cayenne pepper, and pepper. Set aside.

Pat the fish dry with paper towels – If the fish is big, make a few slits on both sides – season the fish with the mixture. Shaking off excess flour is important for crispy skin because otherwise, the excess flour crisps but then falls off when flipped. Also, excess flour burns in the pan and you get black bits on the fish.

 

Set a deep-fry thermometer in a large, heavy pot. Add the oil and heat to 350°F. Add one or both fish (as many as you can fit without crowding), and fry, turning once, until golden brown on both sides, 4–6 minutes total. Do not move the fish until the underside is golden brown or the skin will stick to the pot.

Transfer the fish to a paper-towel-lined platter and serve with Waakye, Akpan, Ablo, Jollof rice, French fries, spaghetti, Banku, Kenkey, Fried yam

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African Fried Turkey Wings

African Fried Turkey Wings

Cooking a turkey wings is no different from cooking chicken wings; they are all the same!!! Expect for the size. Because of that, the cooking time is longer but it all good!!! It’s more yummy. I am frying this but you can also bake it in the oven temperature at 350 F Four about an hour so.

African Fried Turkey Wings

Course Main Course
Cuisine African
Prep Time 10 minutes
Resting time 4 hours
Servings 2 personne

Ingredients

  • 1 onion
  • 1 clove
  • 1 allspice whole
  • 2 cloves of garlic
  • 1 tablespoon ginger
  • 1 cube
  • Salt to taste
  • 5 turkey wings
  • Canola oil for frying

Instructions

  1. Mix together 1/2 onion, cloves, allspice, garlic and ginger.
  2. Cut off wing tips, Discard wing tips and Cut each wing into halves. Rinse turkey wings
  3. Add seasonings, 1/2 the onion chopped, cube and salt. Cover and refrigerate overnight or at least for 4 hours.
  4. Add about 1/2 liter to the wing and boil for 30 min.
  5. Fry for 7-10 minutes till center is all cooked (outside will be dark, golden brown)
  6. Lay paper towel on a plate to drain excess oil, transfer fried wings to plate
  7. And you’re done!

1 onion
1 clove
1 allspice whole
2 cloves of garlic
1 tablespoon ginger
1 cube
Salt to taste
5 turkey wings
Canola oil for frying

Mix together 1/2 onion, cloves, allspice, garlic and ginger.
Cut off wing tips, Discard wing tips and Cut each wing into halves. Rinse turkey wings
Add seasonings, 1/2 the onion chopped, cube and salt. Cover and refrigerate overnight or at least for 4 hours.
Add about 1/2 liter to the wing and boil for 30 min.
Fry for 7-10 minutes till center is all cooked (outside will be dark, golden brown)
Lay paper towel on a plate to drain excess oil, transfer fried wings to plate
Transfer to a different plate to serve
And you’re done!
I mean done!! Get to munching!

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African Fried chicken

 

African Fried chicken

If your mother in law is in the same zip code, follow this recipe to the T! this is very close to the traditional recipe.usually a motor is use to grind the spices but, you can pay me to do manual labor!!! A blender work just fine.Back to the recipe, if you want your mother in law to love and respect you don’t skip a step. This fry chicken can accompany Jollof rice , tomato sauce, Ablo or in soups. You can blend the spices, keep it in the fridge and use it on other meats (goat, beef and chicken)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Personne

Ingredients

  • 2 chicken
  • 1 onion 1/2 sliced
  • 1 tablespoon ginger
  • 2 ~5 cloves
  • 2 ~5 whole all spice
  • 2 tablespoon garlic
  • 1 cube
  • 1 Bay leave
  • Salt to taste

Instructions

  1. Grind the spices with the least amount of water as possible.
  2. In a pot, mix the chicken, cube and the blended spices, broil to a boil.
  3. After 10 min add the sliced onion, cook for another 5 mins
  4. Add water to cover the chicken, salt and the bay leave
  5. Cook until the chicken is tender
  6. Fry in batches until golden

Recipe Notes

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Éwokoumè (Éwokumè)

 

Éwokoumè (Éwokumè - Akplè)

Ingredients

  • 2 ~3 cup corn flour
  • 1 cup agbélima grind cassava

Instructions

  1. Mix 1 cup corn flour and 2 cup water, set aside
  2. Mix 1 cup agbélima and 1 cup water, set aside
  3. In a saucepan, pour 3 cups of water, bring to a boil and add the corn and water mixture.
  4. When the mixture starts to boil reserve the 1/3.
  5. Add 1~2 cup of corn flour and mix with a wooden spoon. Stir vigorously.
  6. Add the reserved liquid as needed.
  7. Try your best to clean your work area clean.
  8. Add the agbélima and Stir vigorously for 2-3 minutes. Cover the pot and cook over medium heat for 5 minutes.
  9. To know that the dough is cooked, rinse your finger and touch the dough. If it does not stick to your finger, it is ready.
  10. Once the dough ready, it's time to shape. To do this, take a ball of dumpling and place it in an empty bowl.
  11. Serve with Adémè, Fétri, gboma…ebessessi..

Recipe Notes

Rotate the bowl a few times to obtain a uniform ball. Serve dessi gboma on top of this dumpling in the bowl or you can place the dumpling in a banana leaf and serve gboma dessi on the side.

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how to make butter at home?

HOW TO MAKE HOMEMADE BUTTER

1 quart heavy cream (very cold)

3/4 teaspoon salt

1/2 liter freezing cold water

Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt.  Turn mixer on medium speed.

Continue mixing, checking on mixture frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse. The butter is ready when it sticks in a clump to the paddle.

Place a colander over a bowl add the freezing cold water, then strain the buttermilk off of the butter.

Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball. Butter will keep covered in refrigerator for up to 4 weeks. Serve with bread and enjoy!