Poulet kedjenou
Preparation: 15 min
Cuisson : 30-40 mn Cooking time: 30-40 minutes
Ingrédients (pour 3-4 personnes) : Ingredients (for 3-4 people):
- 1 poulet entier - 1 whole chicken
- grosse aubergine - Large eggplant (optional)
- 1/2 courgette - 1 / 2 zucchini (optional)
- 3-4 tomates (facultatif car un peu plus long) - 3-4 tomatoes or 1 can of tomatoes
- 1 grosse boîte de tomates pelées - 1 cabbage
- 2 gousses d'ail - 2 cloves garlic
- 1 très gros oignon - 1 very large onion
- laurier (5-7 feuilles) – Herbs such as Laurel (5-7 sheets/optional)
- thym (attention à ne pas mettre de branchettes, désagréable !) - Thyme
- gimgembre (ingrédient très très important) - Ginger
- sel, poivre - Salt and pepper
- 2 cups stock (made with maggi known in Liberia as “Chicki soup)
Préparation : Preparation:
Beurrer jusqu'à mi-hauteur le fond d'une cocotte. Butter halfway up the bottom of a casserole.
Couper le poulet en morceaux (pilon, haut de cuisse, etc) et mettre dans une cocotte. Cut the chicken into
pieces (drumsticks, thighs, etc.) and place in a casserole.
Ebouillanter les tomates pour les &plucher, les couper en morceaux, couper (et éplucher ou non) les autres
légumes, tout ajouter dans la cocotte. Blanch the tomatoes for & Pluche, cut into pieces, cut (and peel or
not) other vegetables, all add to the casserole.
Hacher l'ail, ajouter. Chop garlic, add.
Ajouter les épices. Add spices.
Bien remuer, mettre sur feu moyen, remuer toutes les 5-10 mn. Stir well, place on medium heat, stirring
every 5-10 minutes.
En cours de cuisson, rajouter, au goût, du gingembre (normalement on en met beaucoup, c'est épicé) ainsi
que thym sel et poivre. During cooking, add to taste, ginger (normally we put many it spicy) and thyme salt
and pepper.
Serve with rice, Attieke (or couscous), or Fufu/Foutou (find recipes online)
Somali Spiced Tea (Shaah)
-3 cloves-1 cinnamon stick, broken in half-3 whole black peppers-10 cardamom pods-2 black tea bags-4 C. water-sugar to taste1) With a mortar and pestle, lightly crush all the spices.2) In a saucepan, combine the water and sugar and bring to a boil overmedium heat.3) Add the crushed spices and continue to boil for a few more minutes.4) Add the tea bags and continue to boil for 1 or 2 more minutes.5) Strain the tea before serving.
Langoustine and Angel Hair
-1 pound angel hair pasta
-Salt
-1/4 C olive oil
-6 oz. pancetta, chopped
-1 med. red onion, peeled, cut in 1/2, and thinly sliced
-2 Tbsp minced garlic
-1/4 C dry white wine, optional
-1/2 tsp crushed red pepper
-1 1/2 Tbsp fresh lemon juice
-1 1/2 pounds langoustines
-1/4 C freshly chopped parsley leaves
-1 tsp finely grated fresh lemon zest, for garnish
-Freshly grated Parmesan, optional
1) In a large pot of salted water, cook the pasta until just al dente.
Drain and return to the pot. Cover to keep warm.
2) Meanwhile, in a large saute pan, heat the oil over medium-high
heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
3) To the oil in the pan, add the onions and cook, stirring, for 2
minutes. Add the garlic and cook, stirring, for 30 seconds. Add the
wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and
cook, stirring, until the shellfish are pink and cooked through, about
5 minutes. Add the parsley and stir to combine.
4) Add the cooked pasta to the shellfish mixture and toss well to
combine. Cook until the pasta is heated through, about 1 minute.
5) Remove from the heat, add the lemon zest, and adjust the seasoning,
to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or
onto large plates, and serve immediately.
Source: http://www.foodnetwork.com/recipes/emeril-live/langoustine-and-angel-hair-recipe/index.html
Suya (African kebabs)
-3 tsp roasted peanuts (I also have seen a few recipes that use
crunchy peanut butter instead. Changes the recipe, but still good.)
-2 tsp cayenne flakes
-1 tsp paprika
-1 tsp salt
-1/2 tsp ground ginger
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
-1 onion peeled and cut into chunks
-1 tomato cut into chunks
-1 green or red bell pepper, cleaned and cut into chunks (optional)
1) Make the ground peanut powder: Remove shells and skins from
roasted peanuts, if necessary. Grind the peanuts into a fine powder
(briefly pound them in a mortar and pestle; crush them with a rolling
pin; or use a food processor). Be careful not to grind them into a
paste. If the peanut powder is oily, wrap it in absorbent paper (paper
towel) and squeeze for a minute or two.
2) Stir the spices into the powder, mixing well. For really spicy hot
suya, use more cayenne pepper; for a milder dish, substitute paprika
for some (or all) of the cayenne pepper. Divide the peanut-spice mix
into two parts, putting half in one bowl and half in another. Set one
bowl aside.
3) Dip and roll the meat in the other bowl of the peanut-spice mix,
making sure the meat is completely coated. Allow meat to marinate for
thirty minutes or more. (Get the outdoor grill going or preheat the
oven while you are waiting.)
4) Place the meat on skewers (alternating with the onion, tomato and
sweet pepper, if desired).
5) Broil in a hot oven, or grill over hot coals, until meat is done.
Serve remaining spice mix with meat. (Can accompany with rice, salad,
or plantains)
Source: http://www.nairaland.com/nigeria/topic-25475.0.html
Lagman (a meat and noodle stew)
-1 lb. (beef, or mutton)
-butter
-16 oz. noodles (spaghetti, linguine, etc...)
-1/2 C. vegetable oil
-1 marinated red pepper
-2 onions
-2 med. carrots
-2 cloves garlic
-3 large green radishes
-1/2 tsp red pepper flakes
-2-3 tomatoes (or 3 Tbsp of tomato paste)
Directions:
1) Chop the meat into very small pieces and saute with butter and the
red pepper in a kazan or heavy-bottomed pot.
2) Chop onions, carrots, garlic, radishes and tomatoes.
3) After about 5-7 minutes add 1/3 cup of cold water to the meat. Bring it to a
boil and then add the onions, carrots, garlic, green radishes, and
tomatoes.
4) Cover and cook on low heat for 30 minutes.
5) Turn up the heat and stir for about 5 minutes. Add cold water
(depending on the number of people you are cooking for, approximately
1.5 to 2 cups per person) and bring to a boil again. Lower the heat
and cook for 30 minutes more.
6) In a separate pot prepare spaghetti or linguini noodles. Put the
pasta in bowls and cover with the sauce.
Note: This is often made with homemade noodles.
Source:
http://www.friendsofkyrgyzstan.org/kyrgyzstan/food.htm
Matata(Clam and Peanut Stew)
Makes 8 servings
-1 C. onions, finely chopped
-2 oz. olive oil
-4 cans chopped clams
-1 C. peanuts, finely chopped
-2 tomatoes, cut in small pieces
-1 Tbs salt
-1/2 tsp. black pepper
-1 tsp. crushed red pepper (you may not use it all, start with a small
amount and add gradually)
-1.5 lbs. fresh young spinach leaves
-2 C. white rice, cooked in 5 C. salted boiling water
1) In a 4-quart saucepan saute the onions in the olive oil until soft
but not brown.
2) Add clams, peanuts, tomatoes, salt, pepper, and crushed red pepper
(use discretion with the red pepper). Simmer gently for 30 minutes.
3) Add the spinach, cover tightly and, as soon as leaves have wilted,
Matata is ready to serve. Serve over rice.
Source: http://www.africa.upenn.edu/Cookbook/Mozambique.html#MATATA
Smoked Salmon & Asparagus Sushi Rolls (Maki-Zushi)
-6 Nori sheets
-2.5 C. sushi rice, cooked.
-2.5 C. cold water
-4 Tbs. rice vinegar
-3 Tbs. superfine sugar
-2 tsp salt
-Smoked salmon
-Asparagus
-Wasabi paste
-Pickled ginger, soy sauce for serving, if desired
Prep: After rice is cooked, let stand 10 minutes. Then combine rice
vinegar, sugar, and salt in small bowl until sugar dissolves. Drizzle
over rice. Mix together gently to coat the rice, then set aside until
room temperature. Toast each Nori sheet very lightly by passing back
and forth over a stove-top hot plate (do not let it burn).
1) Top each nori sheet with cooked sushi rice.
2) Cut 6 oz (180g) of smoked salmon into thin strips.
3) Lightly steam 12 trimmed asparagus spears, then refresh them in cold water.
4) Smear a small amount of wasabi in a horizontal line across the
middle of each rice-topped nori sheet and arrange equal amounts of
salmon and asparagus on top.
5) Roll the sushi up and cut into 1½-inch rounds to serve. Note: If
you do not have a bamboo mat, the best option is a clean dish towel
for rolling.
Source: http://www.mediterrasian.com/delicious_recipes_sushi.htm
Bryndzové Halušky (sheep cheese gnocchi) - the national dish of Slovakia
-2-3 potatoes, peeled and shredded
-1 egg
-4-5 Tbs flour
-3 tsp salt
-3-4 slices of bacon
-3.5 oz. sheep or goat cheese
1) Add egg, flour and 1 teaspoon of the salt to the shredded potatoes.
2) Prepare a dough which is not hard in texture - Add flour or water
to achieve the right consistency.
3) Boil water and add remaining 2 tsp salt.
4) Cut the dough into small pieces and throw in boiling water - make
sure the water is boiling. When the dumplings (halusky) are ready they
will float on the surface of the boiling water.
5)Pick up the halusky from the boiling water with slotted spoon, keep warm.
6) Cut bacon into small pieces and fry.
7) When the bacon is fried, top the dumplings with the fried bacon and
cover with sheep or goat's cheese.
Faworki ("Angel Wings", a popular Polish dessert, often served at
Easter or Christmas)
-5 egg yolks
-1/2 C. powdered sugar
-2 Tbs butter, brought to room temperature
-6 Tbs sour cream
-2 Tbs distilled white vinegar
-3 C. all-purpose flour
-1 C. oil for frying
1) Beat egg yolks and 2 Tbs. of the powdered sugar until white.
Continue beating while gradually adding sour cream, butter, and
vinegar.
2) Sift flour onto a board, add yolk mixture, and work ingredients
into dough. Knead vigorously 5-7 min., then beat with rolling-pin
about 10 min, until texture is silky. Roll out as thin as possible.
3) To form Faworki, cut a thinly rolled-out dough sheet into strips
and then cut them again into smaller pieces.
4) Make a slit in each piece and pull one end through it to create a bow.
5) Heat oil, and fry faworki in small batches so they can float
freely. (Faworki taste the best if fried on lard but vegetable oil
will work too.) Remove from oil, drain on paper towels.
6) Dust with powdered sugar and serve.
Here is a link for a youtube video, showing how to make them:
http://www.youtube.com/watch?v=sdqDzHaOjWU
Non (Non is a flatbread served with virtually every meal.)
-1/2 C. warm water
-1 tsp sugar
-1 Tbsp dry yeast
-1 C. plain yogurt
-1 C. water
-1 Tbsp sea salt
-2 C. whole wheat flour
-2 1/2 to 3 1/2 C. unbleached all-purpose flour
Topping:
-2 Tbsp finely chopped shallot
-1 tsp salt
-Water for spritzing
1) Place 1/2 C. warm water in a large bowl, stir in sugar, then
sprinkle on yeast and stir to dissolve.
2) Place yogurt and one cup water in a saucepan, stir to mix, then
place over medium heat, stirring occasionally, until lukewarm.
3) Add the yogurt mixture to the yeast and water mixture and stir. Add
the whole wheat flour one cup at a time, stirring in one direction
only as you add the flour. Then stir one hundred times (for about one
minute) in the same direction to activate the gluten. Let this sponge
stand, covered, for 10 minutes or for as long as 2 hours.
4) Sprinkle 1 Tbsp salt over the sponge, then stir in unbleached flour
one cup at a time until dough is too stiff to stir. Turn it out onto a
lightly floured surface and knead for 10 minutes, until the dough
becomes smooth and elastic, incorporating more unbleached flour as
necessary to prevent dough from sticking.
5) Rinse out, wipe and lightly oil your bread bowl. Add the dough,
cover with plastic wrap, and let rise until doubled in volume,
approximately 1 1/2 hours.
6) Position a rack in the top third of your oven, place baking stone or baking sheets in oven to preheat. Preheat the oven to 500 degrees F.
7) Gently punch down the dough and turn out onto a lightly floured
surface. If you have time, let rest, covered, for 10 minutes. Place
shallots and remaining salt beside your work surface, together with a
bowl of lukewarm water. Divide dough into 8 equal pieces. Using
lightly floured hands, press each piece into a 3 to 4-inch round. Work
with one round at a time, leaving the others covered at the back of
your work surface. Working on a lightly floured surface, roll out to a
6-inch round. With a fork or bread stamp, or the edge of a wire whisk,
stamp a 1 1/2-inch diameter circle at the center of the bread
thoroughly, to flatten and pierce it (to prevent it from rising).
Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a
pinch of salt, and a sprinkle of water.
8) Quickly roll out and prepare one, two, or three more breads
(depending on the size of your oven), then transfer prepared breads to the preheated
stone or baking sheets in the oven. Begin shaping your next breads
as the first batch is baking. Let bake for approximately 5 minutes, or
until lightly golden; you can also let breads brown to a deeper hue by
leaving them in for 7 to 8 minutes. Use a long-handled spatula to
remove from the oven. Place on a rack to cool, then stack and wrap
loosely in a cotton cloth to keep soft and warm. Shape and bake
remaining breads in the same way.
Khachapuri
2 1/2 C. flour
3/4 tsp salt
1 egg
3 Tbs vegetable oil
1/2 C. club soda, at room temperature (have more ready if needed)
12 Tbs unsalted butter, melted
1 recipe Cheese Filling (see below)
Cheese Filling:
10 oz. mozzarella cheese, grated
8 oz. feta cheese, crumbled
6 oz. cottage cheese
8 Tbs. unsalted butter, room temperature, cut into small pieces
1 egg
Salt to taste, if desired
1) Make filling: In a large bowl, combine all filling ingredients
except the salt and mix well. Taste and season with salt, if
necessary.
2) Sift flour and salt in a large bowl, then make a well in the
middle. Pour in the egg, oil, and club soda, stir into the flour,
adding more club soda, if necessary, to make a soft dough. Transfer
the dough to a floured board and knead until smooth and elastic, about
10 minutes. Shape the dough into a ball, cover with a kitchen towel,
and let stand for 1 hour.
3) Divide dough into four parts and shape each one into a ball. Cover,
and let stand for 15 minutes.
4) Preheat oven to 350 degrees F. Butter two large baking sheets.
5) On a floured surface, roll out one of the balls to an
1/8-inch-thick square. Brush the dough with some of the melted butter.
Dip your fingers in melted butter and pull the edges of the dough in
different directions, stretching it evenly until it is almost
transparently thin. With a sharp knife, trim the edges of the dough
to form an even square. Fold the square in half, brush the surface
generously with melted butter, and fold in half again crosswise, to
form a smaller square. Adjust it as needed to be approximately 6 to 7
inches.
6) Brush the square with butter. Shape 1/4 of the filling into a ball
and place in the center of the square. Fold in the corners of the
square like an envelope. With your palm, flatten the pie so it is
about 1 inch thick. Brush the top with melted butter, and carefully
transfer to a prepared baking sheet.
7) Repeat steps 4 - 6 with the rest of the dough and filling.
8) Bake on center oven rack until golden brown; about 35 minutes. Serve warm.
Makes 4 pies, serves 8
Shopska Salad (this is an incredibly popular/traditional side dish or
appetizer, accompanying many a meal in Macedonia)
-1 cucumber, chopped
-1 tomato, chopped
-1 Tbsp. onion, chopped
-2 oz. feta cheese
-olive oil
-vinegar
1) Mix or layer chunks of tomato and cucumber in individual serving dishes.
2) Sprinkle onion pieces over cucumber mixture.
3) Grate feta cheese over vegetables.
4) Serve with oil and vinegar.
