Cooking and recipe

Songhay
6 people

Ingredients
1.3 kg of beef (rump)
1 kg of bread dough ready
200 grams of tomato paste
15 Dates
6 tomatoes
5 onions
3 bay leaves
2 cloves garlic
20 CL oil
1 cc of seeds of anise
1 CC cumin
1 / 2 cc of cinnamon
Salt
Pepper

Preparation
- Make dough balls of 6 cm in diameter.
- Cover with damp towel and let lift 1 hour.
- Heat oil in a pressure cooker.
- Cut the beef into several pieces, do it again.
- Slice the onions, add them.
- Peel, épépinez, cut tomatoes.
- Add the tomato concentrate and half of the tomatoes.
- Pit, pilez dates.
Mix in 15-cl water and add.
- Add the chopped garlic, anise, cumin, cinnamon, bay leaves, salt and pepper.
- Simmer over medium heat 15 minutes.
- Then add 2 litres of water and simmer 1 / 2 hour.
- Drop the dumplings into the simmering water.
- Cook 20 minutes.
- Remove the meatballs
- Pour the sauce over the meatballs.

Borokhé
6 people

Ingredients
2 kg of cassava leaves
750 grams of meat
500 grams of fish
200 gr peanut paste
3 onions
1 / 4 liter of palm oil
1 hot pepper
Salt and pepper

Preparation
- Peel the onions.
Pilez-one with peppers and chop the other two.
- Cut the meat into pieces.
- Wash the leaves of cassava and pilez them.
- Then let them cook separately in boiling salted water.
Boil-2 litres of water.
- Add the fish, meat and mix onion / pepper.
- After 15 minutes remove the fish.
- Allow to cool, then remove the bones and book.
- Continue cooking of the meat for 1 hour over medium heat.
- Add the cooked cassava leaves, chopped onions and peanut paste.
- Simmer 20 minutes
- Add the fish and palm oil. Continue cooking 5 minutes
Serve with white rice.

Djaratankai
6 people
Ingredients

1 kg of beef and mutton
140 grams of peanut paste
500 g of gumbos
1 bell pepper
2 onions
2 cloves garlic
2 tablets beef broth or chicken
Oil
Salt and pepper
Preparation
- Cut the lamb into small pieces.
- Wash gumbos, remove the stalk and cut them into very thin strips.
- Slice onions and peppers.
- Crush garlic.
- Take back the meat in a little oil.
- Cover with water and cook for 30 minutes.
- Then add the gumbos, onions, peppers, garlic and broth.
- Let simmer until meat is tender.
- Obtain a little broth to dilute the peanut paste.
- Add the mixture to the meat. Salt and pepper.
- Mix and cook about 15 minutes, while stirring regularly to prevent the sauce will not stick to the bottom of the pot.
Serve with white rice


Saame
6 people
Ingredients
1.5 kg of beef
200 gr cabbage
30 CL oil
5 gumbos
5 tomatoes
3 carrots
3 hot peppers
2 onions
2 potatoes
2 bowls of rice
1 CS concentrated tomato
Lemon juice
Salt
Preparation
- Wash and cut the meat into cubes.
- Slice onions.
- Epépinez tomatoes and cut them into pieces.
- Cut the apples into the earth in four and carrots into sticks.
- Make dorez onion in the hot oil.
- Add the meat and let the brown
- Add the tomatoes and tomato concentrate.
- Stir and cook 2 minutes
- Add 2 litres of water, vegetables (excluding potatoes that you put a little later to avoid that they are reduced pureed) and cook 1 hour at high heat.
-5 Minutes before the end of cooking, add the peppers in the preparation.
- Remove a big ladle sauce, peppers and vegetables. Set aside.
- Wash rice and pour it into the sauce.
- Stir and cook for 5 minutes on high heat then reduce heat to medium
- Cover and continue cooking 20 minutes

Thiebou Yap
Rice with meat
Ingredients
1 kg of beef boil
Cut into cubes
500 grams of rice
100 grams of fresh tomatoes
2 carrots
2 large onions
1 green cabbage
1 eggplant
150 ml of olive oil
3 bay leaves
2 cloves garlic
2 peppers
1 cube of beef broth
3 CS strong mustard
Salt and pepper
Preparation
- In a slow cooker, place hot oil and brown the meat cut into chunks for 15 minutes.
- Putting fresh tomatoes and peppers.
- Add 3 tablespoons mustard, salt, laurels, onions cut into thin slices, garlic and pepper.
- Simmer about 10 minutes.
- Add 1 1 / 2 L of water and cut vegetables (carrots, cabbage, eggplant)
- Let simmer for 30 minutes.
When vegetables are cooked, remove them and let a little sauce with meat.
- In the remaining broth, cook the rice, cover
Serve rice in a dish with vegetables

Lawyer shrimp to the way Sénégalaise

The mixture of mashed avocado and chickpea combined with shrimp and fillings makes a strange combination of unique and delicious flavors
Ingredients
15 large shrimp
2 large lawyers
500 grams of cooked chickpeas
5 hard-boiled eggs
2 tomatoes
1 onion
1 lettuce
Parsley
4 cs lemon juice
4 CS yoghurt
Preparation
Peel-lawyers and shrink the pureed
- Add the yogurt and lemon juice and mix well.
- Wash, clean and cut lettuce
Chop onion -
- Cut the tomatoes into thick slices.
For each individual plate
- Put 75 grams of lettuce on a plate.
- Put 100 grams of chickpeas in the center of the lettuce.
- Cover the chickpeas to 4 tablespoons of mashed avocado and place over 3 shrimp.
- From both sides of mashed lawyer, raise two thick slices of tomato topped with 1 tablespoon of chopped onion.
- On opposite sides, place ½ boiled eggs.
- Sprinkle with chopped parsley.


Daurade to Peanuts
4 people

Ingredients
1 guilt heads of approximately 1 kg
1 bowl of peanuts
2 slices of bread crusts
1 small red pepper
1 lemon
1 cs of tomato puree
1 cs of peanut oil
Salt pepper
Preparation
- Clean guilt heads, wash and salt
- Dip the bread crumb in a glass of warm water
- Crush peanuts finely.
- Essorez the bread crumb in the hands, add tomato puree, chopped pimento, salt, pepper and peanuts.
- Stuff the guilt heads with this mixture, and coat with oil.
- Within four sprinkle with the lemon juice, and cook in oven for about 40 minutes (depending on the thickness of sea bream)


Accras cowpea
4 people

Ingredients
250 g flour fermented rice
100 grams of tomato concentrate
300 ml of water
3 large onions
2 large peppers
1 clove garlic
1 / 4 L oil
1 / 2 teaspoon pepper
1 / 2 teaspoon vinegar
1 packet of baking powder
Preparation
- Mix the flour and rice fermented with yeast
- Put the water and mix well to obtain a paste
- Cover and let rest 30 minutes
- Heat oil in a pan
- Make small balls and cooked in hot water.
Sauce
- Cut the onions or in a mortar concasser
- Heat a little oil, then put the onions in tomato puree
. Salt, add pepper and the garlic mashed
- Let simmer on low heat
- Add the vinegar and pepper at the end of cooking



Chicken with peanuts

Ingredients:

1 chicken,
1 box of peanut paste (sold in large surface),
1 can of peeled tomatoes,
1 small box of tomato paste (Concentrated)
Peppers (optional)
Palm oil clear (no grain sauce)
Salt
Pepper
Bay leaf,
And nutmeg.

Preparation:

Season chicken (cut into pieces) with the salt, pepper, fried in oil. Fry onions cut into slices in the oil, add the peeled tomatoes cut into round, puree tomatoes, peppers, laurel and a little water.
Dilute a little peanut paste in water, pour the mixture into tomato sauce and add the chicken.
Simmer for fifteen minutes and stir occasionally.
Attention, always dilute the peanut paste in water never throw it in a pure preparation.
Accompanying:
Basmati Rice or Thai or a tabouleh (in summer)
Suggestion:
A Pinot Gris d'Alsace costs,





Mango SafSafal
Ingredients

For 2 persons:
A large mango ripe, fleshy well
1 lemon sugar at will

Preparation
(15 minutes):
Cut mango and extract the meat you put in a mixer bowl.
Mix until a liquid smooth and homogeneous.
Add a little water to the liquid according to your idea, to make it a little more fluid if necessary, remember that it is a nectar and therefore not a juice add water as you want: juice or mango nectar.
The mango cream gives crushed and not a juice, it must be diluted before filtering screen (sieve fine) with a spoon.
Put in a decanter, using a lemon juice and sugar at will




Chicken Kédjénou
Côte d'Ivoire
Ingredients for 6:

1 whole chicken
2 tablespoons oil
2 small eggplants
3 large tomatoes
1 large onion
1 clove garlic
Seasoning choices: salt, pepper, chili pepper, thyme, bay leaf and ginger

Preparation:

Cut the chicken into pieces.
Put in a casserole and pour in 2 tablespoons of oil.
Add the eggplant cut into pieces, tomatoes and sliced onion, garlic pressed.
Season with salt and pepper, spice and flavour with thyme, bay leaves and a piece of chopped ginger.
Mix everything.
Close the cooker and cook over low heat for 20 minutes, then stir with the slow spin every 10 minutes and for about 20 minutes.
Suggestion:
Better appreciated when served with rice or the Athiéké (cassava meal).


Aubergines to Rwanda

Ingredients

(Preparation and cooking about 1 hour).
1 kg of eggplant,
1 large onion,
2 tomatoes,
1 tablespoon butter,
2 tablespoons oil,
1cuillère lemon juice.

Preparation:

Put the whole eggplants in a moderate oven.
The cook for until they are tender heart.
Meanwhile peel the onion and chop them finely, peel tomatoes and seeds, then mash.
When the eggplant are cooked in the opening half and remove the pulp with a fork.
Fry in skillet in butter onions and tomatoes cut into pieces.
Add eggplant pulp, salt and pepper and cook, stirring until the preparation is almost dry.
Overwrite with a fork.
Put this pulp in a bowl, stir slowly beating oil and lemon juice.
Serve chilled

Mafé
Mali

Ingredients:
1 kg of meat (your choice, except pork by religion ...)
2 large onions
4 c to S Oil Palm
3 / 4 liter of water
2 bay leaves
2 Sweet Peppers
150g of peanut paste without seeds
1 clove garlic, pepper, salt, chicken broth
2 Aubergines, cabbage, sweet potatoes, potatoes
1 can tomato sauce
100g fresh tomato

Preparation:

Sleeps: 4
Preparation time: 1 hour 30
After all your prepared ingredients, a pot on the fire, put your oil.
Wait until it warms 3 min, put them in the meat cut soon.
Let basking 10 min.
Put onions cut into slices.
Combine fresh tomatoes and concentrated in a bowl and pour everything in the pot.
Simmer 5 min.
Pour the water and cover the pot for 8 min.
At the same time put them cut vegetables and sweet peppers.
Wait 10 to 20 minutes before putting your peanut paste into the sauce.
Simmer all on low heat for at least 20 minutes, then put the cube of chicken broth, salt ... A little.
The sauce should be thick normally.
Serve hot.
Can accompanied by rice, foufou seeds or couscous.
.
TIPS - remarks ... !
Before placing the dough in peanut sauce, it should be liquid
In hot water with the sauce or in the pipeline in the pot.
When we put peanut paste directly as in the sauce that
Made lumps


Tukasu
Mali - Niger
Origin:
Plat Songhay (Mali, Niger) has prepared celebrations or other major events.
Analogous to wijila whose sauce is substantially identical, but where the bread is baked separately steam.

Ingredients:

Sauce:
-- 1 cup oil
-- 5 to 6 large onions
-- 8 fresh tomatoes
-- 250 gr. Of tomato paste
-- 1.5 Kg Meat (lamb or beef)
-- 8 to 10 fresh dates
-- Anis, cumin, cinnamon, garlic, bay leaves, salt, pepper
-- 2 to 3 fresh chillies (optional)
Dough: - 1 kg of fresh bread dough (Purchased ready for your baker where consult "recipe for bread dough" on the Net via www.google.com!)

Preparation:
Cut the dough into balls the size of a fist. Put on a plate and cover with a damp towel for 1 hour.
Cut the meat into large pieces, bring them back in the hot oil, add the sliced onions in advance.
Fry it, then add the tomato paste and half the crushed fresh tomatoes.
Piler half of the dates (without kernels!), Diluted in 1 cup of water and pour into the pot.
Add spices, simmer it for 15 minutes. Over medium heat.
Add 2 to 3 liters of water, close and cook 30 minutes. Over medium heat.
Place balls of bread in the sauce preferably on meat.
The balls should not be totally immersed. Close the pot tightly, remove the balls cooked after 30 to 35 minutes.
Do not open especially the pot during cooking.
Warning:
If the pot is not large enough to contain all the balls, proceed in several stages.
In the latter case with every new cooking bowls of bread in the sauce add the water, spices and tomatoes and dates remaining way to obtain the same consistency as the first cooking.
Once the balls cooked and removed from the sauce, arrange them in the serving platter and keep warm.
Reduce the sauce a few minutes and then pour over the bread balls.
Serve.





Tiebboudien fish
Senegal

Ingredients for 4:

-- 1 kg of fresh fish from hake or lean fish such as hake, haddock, bream
-- 1 / 2 green cabbage
-- 100 grams of tomato concentrate
-- 200 grams of cassava (in pieces)
-- 200 g carrots
-- 200 g turnips
-- 2 onions
-- 200 grams of eggplant
-- Salt / pepper
-- 2 red peppers
-- 1 kg of rice
-- Peanut oil
-- Parsley


Preparation:

Cut the fish into pieces of approximately 100 grams.
Prepare the stuffing in crushing mortar 1 onion, parsley and peppers 1.
Season with salt; prick each piece of fish and introduce a small quantity of this farce.
In a pressure cooker, heat oil and brown the pieces of fish, putting them in the pressure cooker the minced onion and gently brown, add the tomato concentrate with a bowl of water.
Stir and cook for 15 minutes over medium heat.
As soon as the oil goes back, add a litre of water with two tablespoons of salt.
Add a spice to the cooking pot to give taste to the sauce.
Once it is boiling, add the cabbage, carrots and cassava;
Simmer 40 minutes;
To add turnips and eggplant;
Simmer 20 minutes.
Then, remove vegetables and fish from the cooking pot so that there are only sauce.
Put rice in the sauce, reduce the heat, cover the casserole and cook the rice for 40 minutes.
Usually, it serves fish in a serving dish, rice and another in the cooking juices in a sauceboat.



Pastel Poisson
Senegal
This recipe can be adapted to PASTEL meat!
The two are in Senegal.

Ingredients for 4:
Dough:
400 g flour,
1 c coffee baking powder,
C 1 tablespoon oil,
Salt
Water
Farce:
200 g fresh fish,
1 onion,
2 feet of green onion,
2 cloves garlic,
1 green chilli,
1 cube culinary flavor fish,
C 2 tablespoons oil,
Parsley,
Salt
Pepper
Sauce:
1 red or green bell pepper,
2 tomatoes,
2 onions,
1 lime,
C 2 tablespoons oil,
Standard cube culinary flavor,
Garlic,
Peppers,
Parsley,
Water

Preparation:

Dough:
In a large bowl, combine flour, salt, yeast, oil and water. Let stand 2 to 3 hours. Knead the dough and spread into small discs (diameter of a water glass).
Farce:
Remove skin and chop the fish. In a pressure cooker, cook the fish with onion, green onion, parsley, thyme, cube and chopped garlic in peanut oil. Salt and pepper. Add the peppers coarsely chopped.
Sauce:
In a frying pan, sauté peppers and tomatoes coarsely cut, with the onion, garlic, parsley and thyme chopped in oil. Add a touch of pepper, and the cube a little water. Simmer gently, season to taste.
Pastel:
Stuff disks of dough, and fold in 2 close to the edges with a fork. Fry few minutes pastels in an oil bath




Pancakes at the African


Ingredients for 8:
9 ripe bananas
-- 1 cup of peanut oil
-- Powdered sugar
Chocolate pancakes:
-- 400 g flour
-- 1 dozen tablespoons powdered sugar
-- 9 eggs
-- 3 / 4 of a litre of milk
-- Salt

Preparation:

By mixing pureed bananas to the dough pancakes, you get less thin pancake, but much more tasty.
1. Chocolate pancakes: put in a salad, flour, sugar, salt. Former wells and breaking eggs. Mix all the ingredients with a wooden spoon. Pour the milk gradually, stirring, until a smooth dough.
2. Overwrite pureed bananas with a fork and mix with the dough.
3. Heat a little oil in the pan and cook the pancakes. Serve hot taking care to sprinkle with sugar.




Mango Cream
Passion fruit


Ingredients for 2 people:
1 mango
3 passion fruit
5 dl fruit juice multi vitamin
300 g of the cream séré
4 C. Tablespoon sugar
1.5 DL half cream
20 g of chocolate shavings


Preparation (15 minutes):

Peel mango.
Remove pulp from the kernel and put them in a deep container.
Cut passion fruit in half, remove the pulp with a spoon and add it to the mango.
Drizzle everything juice multi vitamin. Skip to blender, and then filter by pressing through a sieve. Mix gently with the séré for cream. Sucrer eventually.
Mounting half chantilly cream and fold it.
Dresser cream into dessert bowls and sprinkle with chocolate shavings.




Fish on a bed of salsa
The mango
Ingredients for 4 people:
1 or 2 fish fillet per person (depending on the size) select a fish farm
1 medium lawyer
2 not too ripe mangoes
1 red onion
A small bunch of cilantro
C-3 tablespoons red wine vinegar
C-2 tablespoons of olive oil
Salt and pepper

Preparation:
"Salsa"
Cut into small dice the mango and avocado and onion into very thin slices, chopped cilantro, salt and pepper.
Marinate all in the wine vinegar and oil for 2-3 hr.
"Fish" Grill fish fillets. ... Or rather, on a barbecue!
Serve the fish on a bed with Mango Salsa.
Decorate with remaining coriander
This recipe is quick and super summer ... :-)


Pie with Banana
Ingredients:
250 grams of flour pastry
1 glass of milk
100 grams of butter
4 to 5 bananas
1 egg
150 grams of sugar
Salt
Beans

Preparation:


Prepare dough by mixing flour cake with cold milk, softened butter, sugar, salt and egg.
Beat and mix well.
Make a ball and let it rest.
Flatten roll and expand in a pie. Pick up with a fork and cover with dried beans. Bake for 15 minutes. Remove the beans.
Cut the bananas into slices and dispose with art. Place in oven 10 minutes.
Remove the tart and serve.




Chicken with green bananas
Cameroon
Ingredients:
1 chicken
Green plantain (2 bananas per person)
1 bouquet garni
2 eggs
1 cup dry white wine to medium dry
Onions
Salt and pepper

Preparation:
Cut the raw chicken.
Make parboiling songs for 1 / 2 hour.
Cook then from boiling for 20 minutes in 1 litre 1 / 2 of water with herbs and onion, cut into rounds.
Drain and dry the pieces.
Melt butter in a casserole and bring back the chicken to brown.
Cover then with the white wine and a glass of broth, salt and pepper.
Boil 2 minutes and simmer for 15 minutes, add bananas prepared and cook the chicken for 20 minutes.
Remove the sauce, in part to reduce one third of its volume. The link with 2 egg yolks, add the juice of a lemon and serve with chicken coated with the sauce and surrounded with bananas.
Bananas: Take 2 green bananas per guest. These bananas will be picked a few days before their maturity. The peel and split into 4 or 8 depending on their size. The blanch in boiling water, drain and dry with a clean cloth, then move to the hot oil, then incorporate them with chicken.
NB: Bananas can be replaced by cassava, cocoyams, potatoes.




Fufu of Cassava

The foufou is a flour produced from fermented cassava roots, dried and finely milled.
Very popular in the Gulf of Guinea (Congo, Cameroon ...).
This recipe uses

Ingredients:
Sleeps: 8
Duration of preparation: 30 minutes
1 kg of cassava flour BONFOUFOU, salt

Preparation

This gives you a consistent and elastic dough
• Délayer 250 grams of manioc flour BONFOUFOU in half a litre of cold water.
• Boil half a liter of saline water in a pot to a boil and pour slowly BONFOUFOU diluted in cold water while turning vigorously with a whisk.
• Pour then the rest of BONFOUFOU without ceasing to stir.
• Simmer over low heat 10 to 15 minutes, the dough cooked must form a thick ball does not sticky fingers.
• Serve hot ... Often eat with your fingers!
-- Should there be like huh!
Bon appetite.

Couscous (classical)
Ingredients:

400 g of couscous (semolina special)
1 C. Tea salt
Flakes of butter
200 grams of chickpeas (soaked day!)
1 chicken, cut into 8 pieces
500 g leg of lamb
3 C. Tablespoons olive oil
2 onions
3 cloves garlic
1 carrot
1 eggplant
1 green pepper
1 red pepper
1 / 2 C. Tea Tabasco
4 peeled tomatoes
2 C. Tea paprika
Salt and pepper
200 G. Of green beans
1 box of funds or artichoke hearts
1 C. Tablespoons raisins
A little dough in Harissa
4 hard-cooked eggs
Melon or squash with sweet and sour.

Preparation:

It uses both the couscoussier that the stove pressure. Putting special meal in a bowl with the salt and 1 / 2 litre of water. Rub the grains in the hands until there are no more lumps. Cover the punctured compartment of a piece of gauze and deposit couscous wet. Fill water up to the compartment. Heat (that the pressure indicator appears just on the first circle). Leave for 20 minutes as well. Remove the pot to steam and opened fire when the pressure indicator is completely down.
Another alternative also use a precooked couscous currently sold in all supermarkets and follow the directions for preparing the meal ... Very simple and inexpensive energy!
In the meantime, heat a tablespoon of oil in skillet pressure.
Y roast chicken pieces, then add chopped onions, pepper and pepper cut into strips, peeled and crushed tomatoes and aubergines and slices of carrot, bring back the very quickly.
After 2-3 minutes, remove all these ingredients to the pan.
Add remaining oil and carefully roast leg of lamb cut into pieces.
Wet with 1 dl water and braise in the pressure cooker for 7 minutes.
Skip the cooker under cold water, open and add the chicken, steamed vegetables, crushed garlic, paprika, beans and tapered cut in half, funds or artichoke hearts cut into four and raisins.
Put still 8 minutes under pressure.
After opening the cooker, add to the seasoning of the sauce with salt, pepper, Tabasco and Harissa. It must be very pungent.
Exit couscous, and prepare couscous on a platter, sprinkle with flakes of butter, pour the mixture of meat and vegetables in the middle or on the edges.
Garnish hard cooked eggs and serve, according to their tastes, with very spicy sauces and vegetables or fruit in sweet and sour.
Bon app!
It's good as there say ...



Ginger Chicken
Ingredients: 4 people

(Preparation and cooking about 30 minutes).
1 whole chicken
500 g fresh ginger
2 large onions
3 cloves garlic
3 cloves
Salt, pepper
500 grams of rice

Preparation:

Cut the chicken into pieces.
Fry onions, garlic cloves.
Add the chicken pieces in which there will be stung cloves.
Cover with water.
Add the grated ginger.
Season with salt and pepper.
Cook until total evaporation of the water.
Suggestion
Serve this dish with rice or white rice in coconut.
You said Ginger ...
This is the tuber of a tropical plant flowers widely used throughout the world. Its fresh and peppery flavor is often adviser in the salt-free diets.
It is found also in several forms: fresh, dried, vinegar, candied or crystallized.
He seasons countless dishes of meat, fish, Asian cuisine and vegetables; It will keep several weeks in the refrigerator.





Thon in cilantro and
The Mango Salsa

Ingredients: Serves 4

30 g of fresh cilantro leaves
2 small red peppers seeded and chopped
4 cloves garlic, minced
3 cm of fresh ginger, chopped
2 tbsp. Tablespoons olive oil
4 slices of tuna approximately 175 g

Mango Salsa
1 mango
1 small red onion, thinly sliced
15 g of chopped fresh cilantro
2 tbsp. Tablespoons juice ciron Green

Preparation time in three ...
Preparation time: 25 minutes plus marinating
Cooking time: 15 minutes
1. Reduce cilantro, peppers, garlic, ginger and oil pureed. Spread a thin layer of mashed on both sides of tuna slices and marinate, covered, in refrigerator 1 to 2 hours.
2. For the salsa, mango peel and dice. Combine with onion cilantro and lemon juice. Cover and let marinate 20 minutes.
3. Brush grill plate with a little oil and heat until it begins to smoke. For the rest flesh pink in the center, cook tuna about 3 to 4 minutes per side. For a cooking point, the cook another 2 to 3 minutes per side.
Serve with salsa.
Preserves of mangoes,