Can anyone tell me how to make West African Rice and Sauce?!
I am trying to surprise my BF with rice and sauce like his mom used to make for him back home!.!.!.he is from Guinea-Bissou, Africa, and I know the sauce consists of tomatoes, peppers, onions etc, but I am not sure how to make it!? Can anyone help me!? He also wants some peanut sauce like he had back home, I am not even sure where to start with that!.!.!.looking for authentic West African Cuisine please!Www@FoodAQ@Com
Answers:
Check the source, there are 21 peanut sauce recipes, this is the highest rated one!.
Best Peanut Sauce
Submitted by: sal
Rated: 4 out of 5 by 105 members
Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 4 servings
"This spicy peanut sauce can be whipped up in an instant and makes a great addition to many Chinese and Thai recipes!."
INGREDIENTS:
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
DIRECTIONS:
1!. In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed!. Gradually stir in water until texture is smooth and creamy!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
Jollof Rice
One often hears that Jollof Rice (or Jolof Rice, Djolof Rice) is a Nigerian dish; indeed it is often made by Nigerians!. However, it has its origins among the Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu J?n!. Since Nigeria has the largest population of any African country, it's safe to say that most of the people who make and eat Jollof Rice are probably Nigerian!.
There are many variations of Jollof Rice!. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper!. Beyond that, nearly any kind of meat, fish, vegetable, or spice can be added!.
What you need
oil for frying
one chicken (and/or a pound or two of stew meat), chopped into bite-sized pieces
one or two onions, finely chopped
salt, black pepper, cayenne pepper (to taste)
Flavoring add-ins (to taste)
chile pepper, chopped
garlic
thyme
bay leaf
ginger
cinnamon
curry powder
two cups chicken broth or chicken stock, or beef broth or beef stock (or Maggi? cubes and water)
two or three ripe tomatoes, chopped
Vegetable add-ins
sweet green pepper (or bell pepper), chopped
string beans or green beans
green peas
carrots, chopped
cabbage, chopped
four cups rice
one small can tomato paste
Meat add-ins
cooked ham
shrimp or prawns (or dried shrimp or dried prawns)
Garnishes
fresh parsley, chopped
cilantro, chopped
lettuce, shredded
hard-boiled egg, sliced
What you do
Heat two tablespoons of oil in a large skillet!. Stir-fry the chicken (or beef) in the oil until it is browned on all sides!. Remove the meat from the oil and set aside!. Add the onions, the salt, pepper, cayenne pepper, and one or two of the flavoring add-ins (if desired) to the skillet and fry the mixture until the onions begin to become tender!. Remove the onion mixture from the skillet and set aside with the meat!.
In a dutch oven or large covered cooking pot, bring the broth and two cups of water to a simmer!. Place the meat and onion mixture into the dutch oven and cover!.
In the same skillet used for the meat and onions, stir-fry the tomatoes and one or two of the vegetable add-ins!. Continue frying the mixture until the vegetables are partly cooked, then add them to the meat, onions, and broth in the dutch oven!.
Again in the same skillet, combine the rice and the tomato paste!. Over low heat, stir until the rice is evenly coated with the tomato paste!. The rice should end up a pink-orange color!. Add the rice to the dutch oven and stir gently!.
Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe half an hour)!. Stir gently occasionally and check to see that the bottom of the pot does not become completely dry!. Add warm water or broth (a quarter cup at a time) as necessary to help rice cook!. Adjust seasoning as needed!. If desired, add one of the meat add-ins while the dish is cooking!. (Shrimp cook very quickly and should not be over-cooked or they will become tough; ham can be added at any time!.)
Serve with one or two of the garnishes!.
Serve Ginger Beer or Green Tea with Mint with or after the meal!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
West Africa
Jollof Rice
Serves 4-6
Recipe Origin: MALI
Jollof Rice is among the best known of West African dishes not only because it is delicious and easy to prepare, but because the ingredients are readily available in Western countries! Its origin, however, remains a bone of contention between several West African nations!. There are many regional cooking variations—this version is my mother's!
500 g (1 lb) lean beef or chicken
Salt and ground white pepper, to taste
Vegetable oil for frying
1L (1-3/4 pt) stock or water with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chillies (hot peppers), finely chopped
4 large tomatoes, blanched, peeled and blended or mashed
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e!.g!. carrots, green beans,
mushrooms and capsicums (sweet or bell peppers)
500 g (1 lb) long-grain rice
Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish
Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper!. Cover and allow to stand for 1-2 hours!.
Heat oil in fry-pan and fry the meat or chicken pieces until brown!. Remove meat from oil and add to the stock in a large, heavy-based saucepan!. Simmer on low heat until meat begins to soften, then remove from heat!.
Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden!. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture!. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes!. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently!. Finally, stir in the uncooked, long-grain rice!. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes!.
Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender!. It may be necessary to sprinkle additional water mix to help the rice cook!. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water!.
Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs!.Www@FoodAQ@Com
Best Peanut Sauce
Submitted by: sal
Rated: 4 out of 5 by 105 members
Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 4 servings
"This spicy peanut sauce can be whipped up in an instant and makes a great addition to many Chinese and Thai recipes!."
INGREDIENTS:
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
DIRECTIONS:
1!. In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed!. Gradually stir in water until texture is smooth and creamy!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
Jollof Rice
One often hears that Jollof Rice (or Jolof Rice, Djolof Rice) is a Nigerian dish; indeed it is often made by Nigerians!. However, it has its origins among the Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu J?n!. Since Nigeria has the largest population of any African country, it's safe to say that most of the people who make and eat Jollof Rice are probably Nigerian!.
There are many variations of Jollof Rice!. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper!. Beyond that, nearly any kind of meat, fish, vegetable, or spice can be added!.
What you need
oil for frying
one chicken (and/or a pound or two of stew meat), chopped into bite-sized pieces
one or two onions, finely chopped
salt, black pepper, cayenne pepper (to taste)
Flavoring add-ins (to taste)
chile pepper, chopped
garlic
thyme
bay leaf
ginger
cinnamon
curry powder
two cups chicken broth or chicken stock, or beef broth or beef stock (or Maggi? cubes and water)
two or three ripe tomatoes, chopped
Vegetable add-ins
sweet green pepper (or bell pepper), chopped
string beans or green beans
green peas
carrots, chopped
cabbage, chopped
four cups rice
one small can tomato paste
Meat add-ins
cooked ham
shrimp or prawns (or dried shrimp or dried prawns)
Garnishes
fresh parsley, chopped
cilantro, chopped
lettuce, shredded
hard-boiled egg, sliced
What you do
Heat two tablespoons of oil in a large skillet!. Stir-fry the chicken (or beef) in the oil until it is browned on all sides!. Remove the meat from the oil and set aside!. Add the onions, the salt, pepper, cayenne pepper, and one or two of the flavoring add-ins (if desired) to the skillet and fry the mixture until the onions begin to become tender!. Remove the onion mixture from the skillet and set aside with the meat!.
In a dutch oven or large covered cooking pot, bring the broth and two cups of water to a simmer!. Place the meat and onion mixture into the dutch oven and cover!.
In the same skillet used for the meat and onions, stir-fry the tomatoes and one or two of the vegetable add-ins!. Continue frying the mixture until the vegetables are partly cooked, then add them to the meat, onions, and broth in the dutch oven!.
Again in the same skillet, combine the rice and the tomato paste!. Over low heat, stir until the rice is evenly coated with the tomato paste!. The rice should end up a pink-orange color!. Add the rice to the dutch oven and stir gently!.
Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe half an hour)!. Stir gently occasionally and check to see that the bottom of the pot does not become completely dry!. Add warm water or broth (a quarter cup at a time) as necessary to help rice cook!. Adjust seasoning as needed!. If desired, add one of the meat add-ins while the dish is cooking!. (Shrimp cook very quickly and should not be over-cooked or they will become tough; ham can be added at any time!.)
Serve with one or two of the garnishes!.
Serve Ginger Beer or Green Tea with Mint with or after the meal!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
West Africa
Jollof Rice
Serves 4-6
Recipe Origin: MALI
Jollof Rice is among the best known of West African dishes not only because it is delicious and easy to prepare, but because the ingredients are readily available in Western countries! Its origin, however, remains a bone of contention between several West African nations!. There are many regional cooking variations—this version is my mother's!
500 g (1 lb) lean beef or chicken
Salt and ground white pepper, to taste
Vegetable oil for frying
1L (1-3/4 pt) stock or water with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chillies (hot peppers), finely chopped
4 large tomatoes, blanched, peeled and blended or mashed
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e!.g!. carrots, green beans,
mushrooms and capsicums (sweet or bell peppers)
500 g (1 lb) long-grain rice
Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish
Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper!. Cover and allow to stand for 1-2 hours!.
Heat oil in fry-pan and fry the meat or chicken pieces until brown!. Remove meat from oil and add to the stock in a large, heavy-based saucepan!. Simmer on low heat until meat begins to soften, then remove from heat!.
Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden!. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture!. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes!. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently!. Finally, stir in the uncooked, long-grain rice!. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes!.
Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender!. It may be necessary to sprinkle additional water mix to help the rice cook!. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water!.
Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs!.Www@FoodAQ@Com