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| Ready Steady Cook » Recipes |
| RECIPES:
Some ideas for A MEAL FULL OF GOODNESS
Tigadeguena – chicken in peanut sauce.
Ingredients:
Groundnut oil for frying
1 chicken, cut into bite-sized pieces 2 onions, diced 2 garlic cloves, minced 1 small tin tomato paste 250ml peanut butter 250ml water cayenne pepper to taste salt and black pepper, to taste Method:
1. Heat about 3 tablespoons oil in a deep pot.
2. Add the chicken and fry on both sides until well browned. Remove the chicken and set aside.
3. Fry the onions and garlic in the same pan until just softened then add the tomato paste.
4. Reduce the heat and simmer for a few minutes then return the chicken to the pot. Add the peanut butter and reduce the heat to low. Now add just enough water to form a smooth sauce. Add spices to taste, stir to mix and simmer until the chicken is done.
5. This dish is traditionally served with fried or boiled plantains or on a bed of rice.
Menimeniyong - Sesame seed and honey sticks
Ingredients:
1 cup/100g sesame seeds
50g margarine
cup/350ml honey or 1 cup/175g sugar
Method:
1. Heat the sesame seeds in a shallow pan without any oil, until they begin to jump about and turn golden. Shake the pan so that they do not stick or burn. Allow to cool.
2. Using a heavy pan, heat the margarine or oil and then add the sugar or honey. Stir continuously until the mixture begins to caramelise (which is when it turns slightly brown, but without burning).
3. Pour the sesame seeds into the warm mixture and stir thoroughly.
4. Transfer the mixture into a flat tin. As the mixture cools, shape it into sticks either by cutting or rolling, and then coating it with more sesame seeds if required.
Tiguadégé Na - Meat in Peanut Sauce
Also called “sauce d’arachide” or “mafé”
Provided by Janet Longstaff – supplied with the CD “Mali” featuring Mouusa Diallo
Ingredients:
1 Tb. Sp. Oil
2lb chicken portions (can use beef or lamb)
2 onions
2 large garlic cloves, peeled & chopped
Salt and pepper to taste
1 can chopped tomatoes (or 4 large ripe tomatoes, seeded, peeled & chopped)
2 tsp. Tomato paste
4 cups veg. Stock
4 Tb.sp. peanut butter (SUMA is a good brand – smooth or crunchy)
1 Tb.sp. Herbes de Provence (thyme, bay leaves, rosemary, cloves, lavender, tarragon, sage, marjoram, basil, fennel seed - I just use what I can find in the garden)
2 carrots cut into large chunks
2 potatoes cut into large chunks
1 egg plant, chopped (I don’t always use this)
Rice
Method:
1. Heat the oil in a saucepan over high heat and brown the meat well. Turn the heat down
2. Add the onions, garlic and salt & pepper. Cook, stirring, until onions have softened
3. Add the tomatoes and tomato paste. Increase the heat, then simmer for a few minutes.
4. Add the stock, peanut butter and herbs and stir until mixed.
5. Add the carrots, potatoes etc.
6. Cover the pot and simmer over a low heat for 1 hour
7. Serve over rice. |