African Fusion Recipes

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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PLANTAIN SERVED WITH CHOW CHOW SALSA

Wednesday, August 1st, 2012

Plantain and chow chow/tomatoes salsa

Plantain and chow chow/tomatoes salsa

Chow Chow

Chow Chow

Ingredients:

1 Chow chow, peeled and cubed

2 garlic cloves crushed

3 large tomatoes, skinned and chopped

75 gr basil,chopped (divide into 2 portions – cooking and garnishing)

1 medium red onion peeled and chopped

½tsp crushed chilli (optional)

2tbsp olive or vegetable oil

2tbsp lime juice

Salt and crushed black pepper

Heat oil in saucepan and add the cubed chow chow for 5 mins. Now add the remainder of the ingredients, stirring intermitently until all the components have fused together for about 10mins. Season to taste. Garnish with the remainder of the basil. Serve in ramekins separately from the plantain.

Plantain:

2 Ripe but firm plantains. Peel and cut plantain into wedges. Heat oil in pan, add the wedges, turn down  heat to medium and cook until golden brown. Use cooking paper to absorb the oil and serve.

Happy eating!

PS: Don’t discard the seeds in the chow chow, use it as it gives it a crunchy texture!

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Posted in General, Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »

AUBERGINES WITH HARICOT BEANS

Tuesday, July 17th, 2012

Aubergines with Haricote beans

This luscious looking vegetables (with its purple colour) not only do they make you want to eat them, it gives you the opportunity to prepare it in different ways , i.e. frying, add to soups, salsa with avocado, make it into ratatouille,  etc! I hope you’ll enjoy this simple recipe with haricot beans.

Ingredients: 2 aubergines cut lengthwise thinly;

400 gr of haricot beans in tin, drain and discard to water

1 small tin chopped tomatoes

4 tbsp breadcrumbs

4 tbsp of Parmesan or Cheddar cheese

1 Medium sized onions, peeled and chopped

2 garlic cloves, chopped.

1 thumbsized ginger,  grated

½tsp fresh thyme or dried

75gr basil , chopped and reserve some for garnishing

50gr creme fraiche

Salt and freshly ground black pepper

Method: Heat oven 220c/200c/Gas 7

Lay aubergines in a flat dish and sprinkle with salt. Allow to rest to 30mins and drain the water. Fry dry on both sides on medium heat until brown. Remove and set aside. Meanwhile, fry all the ingredients with the exception of the creme fraiche and cheese. When cooked,  mix the sauce with the creme fraiche.Add the beans. Stir well and check seasoning. Grease a baking dish, line with alternate layers of aubergine, then cheese and tomato sauce until all is used up. Sprinkle with the remainder of cheese and breadcrumb. Bake in the oven for 25 mins by this time it should be golden brown. Serve with French crusty bread for a light supper.

Voila!!

 

 

 

 

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Posted in Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »

CARROTS WITH KAFFIR LEAVES SOUP

Saturday, May 5th, 2012

Carrots & Kaffir leaves soup

Carrots & Kaffir leaves soup

This soup is one of the many ways  of making sure that you’ve got a dose of vegetables. I’ve chosen carrots as one of my favourite vegetables, made it into a soup with a touch of Oriental. It is packed with nutrients and makes our bodies work  more efficiently.

Ingredients: (4)

4 Medium-sized carrots, peeled and cubed

1 Medium onion, peeled and chopped

2 garlic cloves, peeled and chopped

1thumb sized ginger, crushed

2tbsp vegetable oil

1 large tomoat, skinned, deseeded and chopped

1 large potato, peeled and cubed

3 Kafir leaves

1 stock cube (of your choice) dissolved in 700ml of warm water

1 small tub of creme fraiche for garnishing

Heat oil in pan and add onions, garlic, ginger, tomotoes, kaffir leaves and sautee for 5 mins on medium heat, stirring all the time. Now add carrots and potatoes, cook for another 5 mins and add the stock, bring to boil, reduce heat and simmer for 25mins until potatoes and carrots are cooked. Check seasoning and add crushed black pepper. Cool and put in a liquidiser for a smooth consistency. Serve in individual bowls with a dollop of  creme fraiche with French garlicy bread.

Greetings and enjoy!!

 

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STUFFED RED PEPPERS & PLANTAIN WEDGES

Wednesday, April 18th, 2012

Sweet Pepper stuffed with sausages & plantain wedges

Sweet Pepper stuffed with sausages & plantain wedges

This is an economical way of using up cocktail sausages.  Who says you cannot devise and use ingredients in an unusual way and having you labelled a “genius”?. Well, this recipe is one of those and here is what you have to do.

(4)

2 ripe plantains, peeled and cut in half and cut into wedges

1 tin of baked beans ( seasoned with crushed black pepper, onion powder and paprika pepper to give it a little oomph)

8 cocktail sausages (in hot grill to rid them of extra fat for 5 mins). If you don’t like sausages, stuff it with something of your choice or, alternatively use the seasoned baked beans

50gr curry leaves

2 large sweet red pepper, cut in half lengthwise, deseed and rub vegetable oil all over

100gr grated Parmesan cheese or Cheddar

Vegetaable oil for frying

Set oven: 190c; Gas 4

Stuff the pepper with the sausages (2 in each) then the curry leaves (2 leaves) finally spoon over the seasoned baked beans and top with cheese. Bake in the oven for 30mins. Meanwhile, whilst the pepper is cooking, fry the plantain until golden brown. Serve with the stuffed pepper, together with a bowl of seasoned green salad.

Enjoy my fusion!

 

 

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CUCUMBER, MINT & COCONUT SOUP

Thursday, March 29th, 2012

Cucumber, Mint & Coconut milk soup

Cucumber, Mint & Coconut Milk soup

This is a soup I have devised with my vegetarian friends in  mind. It is simple to make , very cheap and nutritous.  Try it and tell me what you think.

This is for 4 people

Ingredients:

1 cucumber

1 vegetable stock dissolved in 700 ml of warm water

4tbsp of coconut milk

2tbsp of vegetable oil or olive oil

1 medium onion, peeled and chopped,

2 cloves garlic  and crushed

50gr mint leaves (reserve couple for garnishing)

salt & pepper

Peel cucumber and cut in half lengthways. Remove seeds and cut into very small pieces. Heat oil in pan saute onions and garlic,  for a couple minutes. Add cucumber, salt and pepper to taste. Gradually add the vegetable stock and simmer for 15mins or until the cucumber is tender. Now add the chopped mint leaves and simmer for another 10mins. Remove soup from heat, stir in coconut milk. Liquidise , return to heat but not boil, check seasoning. Serve immediately garnishing with the remainder of mint leaves.

Viola!!

 

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CHICKEN COOKED IN PEANUT BUTTER SAUCE

Thursday, March 1st, 2012

Chicken cooked in Peanut butter

Chicken cooked in Peanut butter

This is another easy chicken recipe; just by adding peanut butter whilst cooking gives it a touch of oriental flavour without having to get all the ingredients to prepare a Thai chicken recipe.
Ingredients:
375kg chicken fillets cut into biteable sizes
1 chicken stock dissolved in 500ml warm water
3tbsp crunchy peanut butter
1 medium onion, peeled and chopped
3 garlic cloves, peeled and crushed
1tbsp tomato puree
1 thumb-sized ginger, chopped
1 medium red pepper, deseeded and chopped
1tbsp corn flour
2 tbsp vegetable oil
Prepare the chicken by rubbing the salt, pepper and corn flour into the meat, heat oil and fry quickly to seal. Add the pepper, onion, garlic and ginger and cook for a further 5mins. Then add the stock, tomato puree and peanut butter. Bring to boil and simmer for 20/25mins. Check seasoning – add salt and pepper if required. Thicken with corn flour if the consistency is a bit runny or if too dry, add a little water. Stir well, remove from heat and serve with boiled potatoes and vegetables.
This sauce also goes well with boiled rice.

 

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SWEET PEPPER & COCONUT MILK SOUP

Sunday, February 5th, 2012

I use a lot of green and red peppers in my cooking and have been buying them at my local market for many many years. When I go to the market late on Saturday afternoons, my favourite stallholder often fills my bag up with freebies he does not want to take home with him. The moral is – cultivate a friendly rapport with your local greengrocer! This recipe came about when, on one occasion, he gave me a big bag of red peppers and I was wondering what to do with them. After much thought and a flash of inspiration, this recipe was born! My husband loves this soup and thinks it’s “smashing.” I hope you do too.

Sweet Red Pepper with Coconut milk

Sweet Red Pepper with Coconut milk

(Serves 4)
Ingredients:
8 medium sweet red peppers or 6 large ones, deseeded and chopped
into little pieces
2tbsp vegetable or olive oil
1 medium onion, peeled and chopped
1 chicken or vegetable stock dissolved in 500ml of warm water
2 garlic cloves, peeled and crushed
125ml coconut milk (reserve some for drizzling over soup)
50g basil chopped
Salt and coarse black pepper
Heat the oil and fry all ingredients, with the exception of milk, stock and basil on medium heat for a couple of minutes. Add the stock, milk and basil, bring to boil and simmer for another 15mins. Check seasoning. Cool and liquidise. Drizzle the remaining coconut milk over the soup in a circular swirl and serve with warm garlic bread.
Absolutely mouth-watering!

 

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SWEET POTATO & BLACKEYED BEANS SOUP

Sunday, February 5th, 2012

The cold spell has now come upon us with vegence, so I thought you’ll  like some delicious, orgasmic soup to warm your cockles!! This soup embodies everything you’ll need to keep you going during the winter months in that it is healthy, flavoursome and full of passion. So, without further ado, here are the ingredients:-

 

Sweet Potato and blackeyed beans soup

Sweet Potato and blackeyed beans soup

 

2tsp vegetable oil or olive oil; 1 medium sized onion, peeled and chopped, 2 garlic cloves, peeled and crushed, 1 thumb-sized peeled ginger, crushed; 2 tomatoes, chopped, 100gr peeled and cubed sweet potato; 100gr cooked blackeyed beans;  (you can buy cooked tinned beans from supermarkets, but you need to rinse them thoroughly to rid them of all the preservatives); 1 vegetable or chicken stock cube (dissolved in 320ml of warm water), 250ml of coconut milk; 50gr fresh curry leaves; Crushed black pepper to garnish.

Method: Heat oil in saucepan, add onions, ginger, garlic and cook on low heat for a couple of minutes. Then add the cubed sweet potato,tomatoes and the fresh curry leaves – cook for a further 5mins, stirring all the time, and then in goes the stock and coconut milk, bring to boil and simmer until the potatoes are soft. Add the cooked beans. Cook for a further 5min. Check seasoning.  Divide soup into 2 parts, liquidising one half and then emptying the other half  into the saucepan. Warm through. Serve in individual warmed soup bowls, accompanied with warm garlic bread, and garnishing with the freshly milled black pepper.

PS: If you find the consistency too thick for your liking, add a little water to achieve the right consistency to your taste before serving.

Viola!!

See ya!

Nina Gaskell

 

 

 

 

 

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