African Fusion Main Courses – Fish

COOKING WITH IDA IN GAMBIA!!

Friday, December 14th, 2012

Benachin - Gambian Jollof rice

Benachin - Gambian Jollof rice

 

Benachin - Jollof rice

Benachin - Jollof rice

Preparations and ingredients:

 

Benachin – Fish Jollof Rice
Cooking Ingredients:
300g  fresh fish preferably Seabass or Haddock as they seem to be firm fish when prepared.
100ml vegetable oil
800ml of water
4 medium fresh tomatoes
4 tbsp tomato paste
2 large onions, peeled and chopped
1 small cabbage, chopped
. 2 medium carrots, peeled and cut in two halves
. 2 bay leaves
4 cups of rice

1 large aubergine, cut into 4 pieces

1 Lemon cut in to four pieces

2 Maggie stock cubes

Salt and pepper to taste

1 Large bonny pepper

250gr pumpkin, peeled and cut in to 4 halves

 

Cooking Method:
Clean and cut fish in half and reserve. Meanwhile, heat oil and add onions, tomatoes and tomato paste and fry until brown. Add water and bring to boil, then add carrots, bay leaves, pumpkin, pepper, cabbage, lemon, and the stock cubes, reduce heat and simmer for 20mins. Remove vegetables and reserve. In the meanwhile, add the rice and fish stirring continuously. Reduce heat, cover saucepan and allow to simmer for another 10mins or until rice gets tender and fish is cooked. Stir well to blend. Serve in  a large dish, garnish with the cooked vegetables and the fish.This dish is eaten by hand in most cases, or alternatively, the dish is left on the table where guests help themselves.Voila!!Goodbye

PS: Happy Christmas to all my friends and for their support throughout the Year!

 

 

 

 

 

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COD PIE WITH AFRICAN EFFECT!

Thursday, August 23rd, 2012

 

Cod Pie with African effect

Cod Pie with African effect

Cod is the favourite fish in Nigeria. Whenever a recipe calls for fish, it’s bound to be cod. Typically, it is used in soups and broths, but with this recipe, I have tried to westernise things by making a pie with it.
Enjoy this hearty fish pie with an African twist!
Ingredients:
500g salt cod
2 medium potatoes
500g pumpkin, peeled and cubes
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1tbsp palm oil
1tbsp vegetable oil
2 green chillies, deseeded and chopped
4 tomatoes, skinned and chopped
2tbsp white wine and cream sauce
Milk and butter
Pour boiling water over the cod and leave to defrost for a minimum of two hours, preferably longer, changing the water intermittently, or after 24hrs preferably. Take out of the water and remove the bones and skin, then cut the flesh into small pieces. Meanwhile, boil the potatoes and pumpkin until tender, drain and mash with milk and butter (to taste) and keep warm. Fry the garlic, onion, tomatoes and chillies for a couple of minutes then add the cod and remainder of the ingredients simmering for a further 5 minutes.

Check seasoning before emptying the contents into an ovenproof dish. Spread the mash evenly on top of the cod mixture, brush with a little melted butter and bake for 15mins until golden brown. Serve with a bowl of seasoned green salad.

 

 

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Posted in Cod, Main Courses - Fish, Main Courses - Vegetarian, Recipes | Comments Off on COD PIE WITH AFRICAN EFFECT!