Jollof Rice
Ingredients:
2 tomatoes
½ white onion
2 T tomato paste
½ red bell pepper
1 carrot
3 mushrooms
½ lb ground turkey
2 T coconut oil
1 T chili powder
2 T garlic
1 T cumin
½ T ginger
salt and pepper
3 c water
1 ½ c rice
Directions:
Begin
by chopping up the tomatoes, onion, bell pepper, carrot and mushrooms. In a
large saucepan, turn on medium heat and add the coconut oil. When hot, add the
ground turkey and allow to brown. Add the carrot and mushroom, and sauté for
five minutes. Remove the turkey mixture from heat and place in a bowl, put the
saucepan back on eat.
Add
the onion to the pan. Allow the onion to become brown on edges. Add the
tomatoes, bell pepper, and garlic. Stir and add the chili powder, garlic,
cumin, ginger, salt and pepper. Stir the spices around so that the vegetables
are covered. Add the tomato paste, water and rice. Lower the heat, and allow to simmer twenty-five to thirty
minutes. Add the turkey back to pot, allow to warm up, and serve.
Chicken Stew with Sadza Dumplings
Ingredients:
¼ c butter
2 T garlic
2 red chili peppers
3-4 chicken legs
½ red bell pepper
2 tomatoes
1 c peanut butter
1 c water
4 ½ c water
2 c white cornmeal
Directions:
In
a large saucepan, add the butter on medium heat. Chop up the onion, garlic, chili
peppers, bell pepper and tomatoes. When butter is hot, add the onions, garlic
and chili pepper until they become soft and clear. Add the chicken legs and
bell pepper; allow the chicken to brown on both sides. Place tomatoes in pan,
stir well, and add ½ cup water. In a small bowl, add the peanut butter with the
other ½ cup water to thin it out. Add the globs of peanut butter to the chicken
mixture, reduce heat, and simmer fifteen to twenty minutes.
Meanwhile, bring 4 ½ cups of water to a boil in a medium pot. When boiling, reduce heat, and slowly add the cornmeal, about ½ cup at a time to avoid lumps. When all the cornmeal has been added, cook on heat for three minutes, it will begin to thicken. Remove from heat and cover. When ready to serve, roll the cornmeal into two-three inch balls, and place on bottom of plate, add chicken, and cover with sauce and veggies. Enjoy!
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