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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Sunday, April 8, 2012

International Cooking: Africa Part 2


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:
1 white onion
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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