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Peas with liver and mustard

Peas with liver and mustard

10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)

1 onion, thinly sliced

0.5 kg livers

1 tablespoon garlic

1 teaspoon ginger

1/4 cup butter (or oil), divided

3 tablespoon mustard

Salt to taste 

In a medium skillet cook the liver with the garlic, ginger, onion, salt to taste and mustard, until the onion is translucent and the liver is cooked.

Add the pea and cook for 3 mins and salt to taste.

 

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Okra Soup

Okra Soup

1 small onion

2 tomatoes

2 hot pepper

1 cup palm oil

Cooked Assorted meat, crab, shrimp and fish – I used a combination of turkey, crab, prawns 

6 cups chopped okra

6 cups meat stock or water

Blended seasoning (1 Onions, 1 clove, 1 allspice whole, 1 cloves of garlic, 1 tablespoon ginger, 1 cube )

1 lahoin (Salted fish)

Pinch of baking soda

 

In a large pot on medium heat, add in palm oil. Add onion and the tomato. Add the blended seasoning, lahoin and cook for 2 mins

 

Add in meat stock and precooked meat. Stir. Taste and adjust for salt and maggi. Simmer covered for 4 minutes.

Stir in chopped okra, Pinch of baking soda and cook for 10 min mins. 

Add the hot pepper and cook for another 3 minutes. Remove from heat immediately.

Serve with Akoumè

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Merveilles donut

Gbanplè, Bugnes, oreillettes, merveilles, ganses

200 g All purpose flour

40 g Butter

2 eggs

50 g Sugar powder

30 cl Oil

1 teaspoon nutmeg

Icing sugar

Make a fountain with flour and yeast. Pour in the center the powdered sugar, the eggs, the nutmeg and the melted butter. Knead by hand to obtain a homogeneous paste.

Form a ball with the dough and Spread each slice finely on a floured work surface and cut.

Heat the oil in a large pan and put the pieces of batter. Drain the ear cups on paper towels, place them on a dish, sprinkle with icing sugar and serve.

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Ivorian Chicken Jollof rice

Ivorian Chicken Jollof rice

4 cups rice (Jasmine)

1 chicken (cut into pieces)

2 tomatoes

4 tablespoons tomato paste

1 teaspoon cayenne

5 clove garlic

2 tablespoon ginger

1 onions

2 cubes

1 cup oil

1 cabbage

2 carrots

10 habanero pepper (optional)

Pinch of baking soda

Salt to taste

Blend the garlic, ginger, ½ onion, clove.

Season the chicken with half of the blended spices, add the cube and salt to taste. Add 1/2 sliced onion. Add water and cook until tender. Fry the chicken

Add the tomato puree, the tomato paste, ½ onion puree, the cube, the remaining blended spices, the cayenne, the carrots sliced in half and the cabbage slice, a pinch of baking soda and salt to taste. 

Add 7 cups of the water to the tomato mixture add the watched rice and salt to taste. Cook the rice.

When all the water evaporates from the rice add the habanero pepper.

Serve the rice with the side of vegetable and the chicken.

Voila!!!

I noticed that other cultures serve their jollof with a side of salad, which is a good idea.

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Senegalese Tiebou Yapp Guinar

3 chicken thighs

2 onions

2 cloves garlic

3 carrots

1/2 white cabbage

1 cassava tuber (yuca)

1 African eggplant

1 chilli pepper

1 piece of guedjef and yete (dried fish and shellfish)

1 bunch of parsley

2kg rice (if possible broken 2 times)

2 cubes of broth

1 can of tomato paste

3 tomatoes puree 

1 cup oil

Salt pepper

 

Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.

Put the stuffing into the chicken and fry;  Set aside

In a large pot, fry  the remaining onion and add tomato paste, 3 tomatoes puree as well as guedjef and yete. Leave to cook on low heat 2 min. Add the water.

Add the vegetable, the chicken and the remaining Roff to the pot and cover with water.

Add the maggi cubes, salt and chilli.

Simmer for at least 45 minutes.

Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.

Remove the chicken and vegetables.

Add to the rice and Cook the Tiep over medium heat until the rice is cooked through.

Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.

To serve your Thiébou guinar

Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.

Enjoy your meal!!

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Senegalese Tiep Bou Wekh

Tiep Bou Wekh / Senegalese Rice and Fish (white)

Thiéboudiène, Thiéboudienne, tieb bou dien, tieb, chèp , ceebu jën? Senegalese or Malian? I’m not sure, but I know it’s one of the most delicious dishes in Africa. This wolof rice with fish is the national dish of Senegal. In Mali, for example, it is a dish called zamè. Thiéboudienne comes from Wolof “Rice” (ceeb) and “fish” (jën).

Thiéboudienne is made with rice, fish, tomato sauce, and vegetables (cabbage, carrot, cassava, eggplant, onion …).

1 thiof (or 2 seabreams)

2 onions

2 cloves garlic

3 carrots

1/2 white cabbage

1 cassava tuber

2 African eggplant

1 pepper lantern

1 piece of guedjef and yete for connoisseurs (dried fish and shellfish)

1 bunch of parsley

2kg rice (if possible broken 2 times)

2 cubes of broth

1 cup oil

5 okra

Salt pepper

Preparation of Tiep:

Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.

Put the stuffing into the fish and fry; then Fry.

In a large pot, fry the remaining Roff , 1 piece of guedjef and yete. Leave to cook on low heat 2 min. Add the water.

Add the vegetable, the fish to the pot and cover with water.

Add the maggi cubes, salt and chill, being careful not to burst it

Simmer for at least 45 minutes.

Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.

Remove the fish and vegetables add to the rice. 

Cook the Tiep over medium heat until the rice is cooked through and sale to taste.

Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.

To serve your Tiep bou dienn:

Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.

Enjoy your meal!!

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African dessert: Yogurt Dèguè with rum raisin

Yogurt Dèguè with rum raisin

Rum

2 cups dèguè

1/4 cup dry raisin (soak in 1/2 cup rum for a week)

Sugar to taste

1 tablespoon vanilla extract 

1 teaspoon nutmeg 

6 cup yogurt

Wet the Dègue with enough water to cover it. Microwave for 5 mins, and let it absorb 5 min. The Dègue are cooked when they soften and change color slightly. Let cool.

Mix together the yogurt, Dègue, sugar, Soaked raisin, vanilla extract and nutmeg.

Pour into bowls, put in the fridge.

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Sobolo (Sorrel) with pineapple and mint

Sobolo is the Ghanaian name for a tea made out of rosella leaves, also referred to as Bissap, Zobo or Sorrel. Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is a cool drink found in most West African countries. It is a dark red-purple (ruby red) colored juice. It tastes sour, a bit grapey and a little bit like cranberry juice and can be cooked with ginger, mint leaves, pineapple, vanilla, tea grass or the aroma of choice. Like other teas, it can be consumer hot or cold depending on preference.

The Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is one of the superfoods that can help us live a healthier life. The health benefits of hibiscus tea include relief from high blood pressure, high cholesterol, digestive, immune system, and inflammatory problems. It helps to cure liver disease and reduces the risk of cancer. It can also speed up the metabolism and help in healthy, gradual weight loss. Hibiscus tea is rich in vitamin C, minerals and various antioxidants, while also helping in the treatment of hypertension and anxiety.

The hibiscus tea can also include relief from cramps and menstrual pain. It helps in restoring hormone balance as well, which can reduce other symptoms of menstruation like mood swings, depression, and overeating.

Ingredients

  • 10 cup water
  • 2 cup dried hibiscus flowers
  • 1 pineapple
  • 1 bunch fresh mint, washed thoroughly
  • 1-2 cups sugar, or to taste

How to Make Hibiscus Tea?

Wash the pineapple, peel, core and slice

Bring 10 cups water, mint, hibiscus flowers and the pineapple skin to a boil in a medium stockpot.

Boil for10 – 15 minutes, or until the color becomes a deep, purplish red.

Remove from heat and allow mixture to cool.

As soon as the mixture is cool enough to handle, remove mint and discard.

Strain the bissap into a large bowl. 

Add sugar (to taste).

Stir until sugar dissolves completely.

Bottle the bissap and chill thoroughly.

Serve over ice, garnished with a sprig of fresh mint and/or a squeeze of lime.

Stay tuned for decadent bissap cocktail recipes later this week!

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Degue Milk

 

Degue Milk

  • 250 g of Deguë grains
  • 1 tablespoon of butter
  • 500 ml of yogurt
  • 200 ml of heavy cream
  • Sugar (to taste)
  • 1 sachet of vanilla sugar
  • 1 teaspoon of nutmeg syrup
  • 1 concentrated milk
  1. Add the degue to boiling water, turn off the stove and let stand 20 minutes.
  2. Add the butter so that it is soft before removing.
  3. Then let cool completely.
  4. Mix the yogurt with the cream, the sugar, the vanilla sugar, the nutmeg and add the box of milk and mix well.
  5. Then add the already cooled degue grains in this milk mixture.
  6. Refrigerate a few hours before serving.
  7. Have a good meal!

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Jollof rice with Whole Fried Chicken

This is one of my mom’s recipes and it was inspired by the Senegalese Thiébou guinar. But this is not Thiébou guinar because it does not have 2 keys ingredients (guedj and yet). The jollof rice is enjoyed in Togo, Benin, Ivory Coast, Senegal, Ghana, and Nigeria… This recipe is perfect for the parties and will allow you to impress your guest easily. The condiments are blended and then fried in peanut oil. Then we wet with water depending on the amount of rice to cook and the desired appearance for rice. The rice is cooked in this sauce, which gives it a specific color according to the quantity and type of tomato used (concentrated and fresh) with the vegetables of your choice. In this recipe, I used broken rice but jasmine or basmati rice is just perfect for this recipe. The rice is then served with vegetables and chicken.

Jollof rice with Whole Fried Chicken

  • 2 chicken (8 cloves garlic, 2 tablespoons ginger, bay leaf, 1 teaspoon pepper)
  • 4 tbsp tomato paste
  • 2 cubes
  • 3 large fresh tomatoes
  • 1 big onions
  • A red pepper
  • 3 large glasses of rice
  • 1/4 cup of oil (optional)
  • 3 carrots
  • 1 Cabbage
  • A pinch of bicarbonate
  • Green pepper
  1. Wash the rice and put in a colander
  2. Clean the chicken and marinate with the spices, cube and salted to taste. Cook for 1 hour (30 minutes on each side) – Add enough water to cover the chicken at all time.
  3. Once chicken is cooked, remove broth and set aside
  4. Add 3 tomatoes, crushed onion, tomato paste and a pinch of baking soda and salt to taste. Cook for 5 minutes.
  5. Add vegetables, 4 cup water and bring to a boil. (Adjust the seasoning with cube and salt). Simmer pendant 15 min
  6. Using a perforated spoonful remove the vegetables
  7. Add chilli and rice and stir and cook over medium heat. As soon as there is more water evaporates cover with a plastic bag then the lid of the maronite. And reduce the fire.
  8. The grains of rice are peeled off each other when cooked
  9. Fry the chicken
  10. Serve hot in a large bowl with the vegetables and chicken; and crushed green pepper