African Cooking

[kmelia]

senegal

le thieboudiènne or Ceebu jen



his rice (ceeb) and fish (jen) recipe is the national dish of Senegal and can also be made with beef. Most Senegalese will serve the rice on a large platter with the fish and veggies in the center. Normally you eat from this common bowl, not from individual plates, with your hands. The hostess will divide up the fish and veggies on to each person's rice portion in front of them. Take a piece of fish or veggies and some rice in your right hand. Squeeze to make a ball and pop it into your mouth. Delicious!

1/2 lb rice
1 lb fish (they use whole fish, heads and all)
cabbage
carrot
2 potatoes
onion
eggplant
2 lemon
1 cup oil
small can tomato paste
clove garlic, minced
salt
parsley
dried hot pepper (hotter the better)

Crush together garlic, 1/2 bunch parsley, salt, pepper, and dried hot pepper.
Rinse the fish. Make 3-4 holes in the fish and stuff with seasoning mixture.
Heat oil in large saucepan. Add sliced onions and salt. Dilute tomato paste with 1/2 cup water and add in two minutes with fish. Let simmer 5 minutes.
Add 6-7 cups water and largely chopped vegetables. Let cook for one hour. Once the veggies are cooked, remove them along with the fish and a little sauce. Use the broth to cook the rice. When cooked, serve on large platter in a 1-2 inch flat layer with veggies and fish piled in center.

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bissap (senegal and west africa)



* two to three cups of dried hibiscus flowers (sorrel or roselle)
* one to two cups of Sugar
* one or two of the following optional flavorings:
* sprig of mint
* one-half teaspoon vanilla extract
* one-half teaspoon grated fresh ginger root
* one teaspoon orange-flower water
* one half cup lemon juice
* one cup pineapple juice or orange juice

1. Briefly rinse the dried flowers in cool water.
2. In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth or paper towel if you like) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.) Stir in the Sugar. Add any other flavorings (if desired).
3. Add ice and chill completely. May be served over ice.
4. Serve anytime, and especially with Ceebu Jën or any dish from Western Africa.
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[kmelia]

poulet yassa or chicken yassa (senegal)




* one-half cup peanut oil (or any cooking oil)
* one chicken, cut into serving-sized pieces
* four (or six, or more!) onions, cut up
* eight tablespoons lemon juice
* eight tablespoons vinegar (cider vinegar is good)
* one bay leaf
* four cloves minced garlic
* two tablespoons Dijon mustard (optional)
* one or two tablespoons Arome Maggi® sauce (or Maggi® cubes and water), or soy sauce (optional)
* chile pepper, cleaned and finely chopped (optional)
* cayenne pepper or red pepper, black pepper, salt (to taste)
* a small cabbage, cut into chunks (optional)
* a few carrots, cut into chunks (optional)

* Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight. Remove chicken from the marinade, but save the marinade. Cook according to one of the following methods.
o Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
o Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
* While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes. Add remaining marinade and the optional vegetables and bring to a slow boil and cook at a boil for ten minutes. Cook the marinade into a sauce. Reduce heat.
* Add chicken to the sauce, cover and simmer until chicken is done. Use a meat thermometer to check for doneness.
* Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.
* Serve Ginger Beer or Green Tea with Mint with or after the meal.

[Sourakhata]

Yeah Brother..! Seemingly you know how we do out there..!

Are you sure the first pix is a thieboudiènne 'cause normally there's no eggs, no olives etc in it ... It must be a kinda remix of a thieboudiènne, right?
Anyway i can tell you right now if I had this in front of me I would not discuss if it follows the popular dish recipe or not I will be merciless with it.

This is the thieboudiènne I know:



Sorry for being such a purist but you know we Senegalese don't play with this.

[Elisa Keisha]

Originally Posted by Sourakhata

Yeah Brother..! Seemingly you know how we do out there..!

Are you sure the first pix is a thieboudiènne 'cause normally there's no eggs, no olives etc in it ... It must a kinda remix of a thieboudiènne, right?
Anyway i can tell you right now if I had this in front of me I would not discuss if it follows the popular dish recipe or not I will be merciless with it.

This is the thieboudiènne I know:



Sorry for being such a purist but you know we Senegalese don't play with this.

Oh my gooooooood! I absolutely LOVE this one!!!! I know a woman that prepares such a delicious one in a little but familiar restaurant in Madrid. I have cooked my own version before, but i cant wait to come back to this woman!!

[Sourakhata]

My Mama cooks the best thieboudiènne of the entire planet Girl..!

So what was the results of your attempt? It's a very very hard dish. It takes at least 4 hours to get it done...!

[Elisa Keisha]

Originally Posted by Sourakhata

My Mama cooks the best thieboudiènne of the entire planet Girl..!

So what was the results of your attempt? It's a very very hard dish. It takes at least 4 hours to get it done...!

well, thats in part why i called it "my version" because i used the fish i had at home, hake. and i think the rice senegaleses use is not the one we usually have here, its smaller. But for the rest, it tasted fine!! really fine. I used carrots, squash, onion, cabbage and lemon. And i dont remember which spices.

You are lucky with you Mama! I wish my future children say the same about me and some of my dishes! (I know they will!)

[Elisa Keisha]

hmmmm, im gettin so hungry! seems like I have a menu plan for today!!! let me go get some cabagge!

[kmelia]

chicken moambe (congo)



1 ) traditional recipe Congo Chicken Moambe


Moambé Sauce is made from the ripe red fruit which surrounds the seed of the African oil palm. Poulet Moambé or Poulet a la Moambé (Chicken in Moambé sauce) is popular throughout the Congo River area. In Gabon, Poulet Nyembwe (also spelled Gnemboue), or Chicken in Nyembwe sauce, is considered the Gabonese national dish. Moambé is also made with meat. Other palm fruit and palm oil recipes include: Palm Butter, and Palm-Oil Chop.



a very small amount of oil for frying, preferably palm oil

1 chicken, cut into bite-sized pieces

1 onion, finely chopped (optional)

1 ripe tomato, chopped; or canned tomato, drained, (optional)

12 - 24 okra, chopped (optional)

2 cloves garlic, finely chopped or 1 small bunch of sorrel leaves or parsley, finely chopped (optional)

chile pepper, chopped (optional)

salt, black pepper, cayenne pepper or red pepper (to taste)

moambé or nyembwe sauce (also called palm butter); or canned Palm Soup Base (also called "Sauce Graine" or "Noix de Palme"), available in African and International grocery stores



Fry the chicken and any optional ingredients in hot oil in a large skillet or dutch oven until the chicken is browned but not done.

Reduce heat and add the spices. Add two cups of the moambé / nyembwe sauce or canned palm soup base and one cup water. Simmer over low heat until everything is cooked and tender (maybe an hour), stirring often. Stir before serving. The red palm oil tends to separate from the sauce; some people remove some or most of this red oil before serving.

Serve with Baton de Manioc / Chikwangue, or Fufu, or Rice.

2) second version

Congo Chicken Moambe has been called the national dish of the Congo. It has many variations. I like this version the best because the seasonings blend so well. Ground peanuts are a common ingredient in African cuisine and are a delicious and nutritious addition to this sauce.

1 Tbsp. butter

1 medium-sized yellow onion, peeled and diced

1 tsp. salt

½ tsp. cayenne pepper

¼ tsp. ground nutmeg

2½ cups prepared tomato sauce

½ cup smooth, natural peanut butter

1 (3-lb.) precooked rotisserie chicken, cut into quarters

½ cup toasted sesame seeds

In a large saucepan, melt the butter and sauté the onion until golden brown. Add the salt, the cayenne pepper, the nutmeg and the tomato sauce and simmer about 5 minutes. Melt the peanut butter in the microwave (high heat, 10 to 15 seconds) and stir the melted peanut butter into the sauce. Simmer over low heat about 5 to 7 minutes to blend the flavors. Add the chicken, spoon the sauce over the pieces, cover the pan and simmer over low heat, about 10 minutes. Sprinkle the chicken with the toasted sesame seeds


tangawis - ginger cocktail (congo and centrale africa)



2,2 Ibs (1kg) ginger
- 1 l milk -
2,2 Ibs sugar
- 250 g limes

Wash the gingembe. Scrape to remove the skin.
Mix in small amounts until it has become what Pateux.
Put ginger in a large saucepan.
Add 4 liters of water.
Let stand overnight if possible a whole.
The next day, mix carefully with a large rotating wooden spoon so that the ginger is based completely in the water.
In aid of a colander, separate ginger juice of its stringy debris.
Press lemons.
Add the lemon juice and milk.
Mix again. According to its flavor, add sugar.

[kmelia]

poulet DG (big boss chiken) Cameroon


Ingredients 6 people
A chicken ready to cook, 4-6 plantains,
3-4 tomatoes, 1 onion, a clove of garlic, 1 green pepper, 3 cubes, Maggi,
1 lemon, 3 large carrots, 1 pinch of white pepper,
curry (or yellow pepper in the country), herbes de Provence or anise,
thyme, parsley, celery, oil, 1 red pepper if desired

• Cut the chicken into pieces and put enough for it in a saucepan adapted.
• Slice the onion half of the chicken. Add a clip salt, thyme, garlic, lemon juice and 1-2 glasses of water.
• Cover the pan and let marinate over medium heat 15-20 minutes.

Meanwhile
• Slice the remaining onion. Mix tomatoes, peppers and herbs fine. Cut carrots into small cubes and chop the pepper into thin strips.
• Put a little oil in a pan and let heat about 1 minute. Add the onion slices and pepper, carrots in December. Let simmer 2-3 minutes, stirring. Add the tomato mixed. Let simmer 5-6 minutes again. If the chicken is ready, add it with its marinade. Lengthening with water if necessary. Let simmer 15-20 minutes.
• Peel the plantains. Cut them into slices or die. Let them fry in oil.
• At the end of cooking chicken, add the fried plantain. Allow to simmer about 5 minutes by checking the seasoning.
Serve warm with or without an additional garnish

[Elisa Keisha]

Originally Posted by kmelia

tangawis - ginger cocktail (congo and centrale africa)



2,2 Ibs (1kg) ginger
- 1 l milk -
2,2 Ibs sugar
- 250 g limes

Wash the gingembe. Scrape to remove the skin.
Mix in small amounts until it has become what Pateux.
Put ginger in a large saucepan.
Add 4 liters of water.
Let stand overnight if possible a whole.
The next day, mix carefully with a large rotating wooden spoon so that the ginger is based completely in the water.
In aid of a colander, separate ginger juice of its stringy debris.
Press lemons.
Add the lemon juice and milk.
Mix again. According to its flavor, add sugar.

Thats what I always order for drink!!! I also like to prepare it at home. Its hmmmmm deliciously refreshing and supah healthy!!
Its also common in west afrika if im not wrong. At least i have always took it in senegales restaurants. But i would swear it didnt have milk!

[Sourakhata]

Indeed we don't put milk in it. Ginger cocktail is quite widespread in Afrika..!
I like bissap better.

[Elisa Keisha]

Originally Posted by Sourakhata

Indeed we don't put milk in it. Ginger cocktail is quite widespread in Afrika..!
I like bissap better.

how's bissap?

[Elisa Keisha]

From this wonderfull website: Welcome to The Congo Cookbook - The Congo Cookbook (African recipes) www.congocookbook.com -

Jus de Bissap

Made from the dried red flowers of Hibiscus sabdariffa, a kind of hibiscus plant, Jus de Bissap (Beesap) seems to be more of a tea than a "juice". It is often called the "national drink of Senegal". Every busy street, train station, bus depot, and stadium will have its bissap vendors selling the drink. The dried flowers can be found in every market. Bissap is equally popular in many neighboring countries of Western Africa: both the flower and the beverage are also known as l'Oseille de Guinée, Guinea Sorrel, and Karkadé. In Arabic-speaking countries, such as Egypt and Sudan, they are called Karkaday. The dried flowers are often called dried red sorrel, sorrel, or roselle.
village in senegal

What you need

* two to three cups of dried hibiscus flowers (sorrel or roselle)
* one to two cups of sugar
* one or two of the following optional flavorings:
o sprig of mint
o one-half teaspoon vanilla extract
o one-half teaspoon grated fresh ginger root
o one teaspoon orange-flower water
o one half cup lemon juice
o one cup pineapple juice or orange juice

What you do

* Briefly rinse the dried flowers in cool water.
* In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth or paper towel if you like) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.) Stir in the sugar. Add any other flavorings (if desired).
* Add ice and chill completely. May be served over ice.
* Serve anytime, and especially with Ceebu Jën or any dish from Western Africa.


The red, tart Jus de Bissap reminds some people of cranberry or lingonberry juice, which can be substituted in this recipe if the dried hibiscus flowers cannot be obtained.

One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, ginger ale, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails.

The dried Hibiscus sabdariffa flowers are exported and used commercially to make food flavorings and colorings. In Africa, the new, tender leaves and stems of the hibiscus plant are eaten as Greens in Africa.

In the Gambia (which is completely surrounded by Senegal), wanjo is a beverage that is similar to Jus de Bissap. Another similar drink, made more-or-less the same way, called zobo or tsobo, is popular in Northern Nigeria.
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ALSO found this website with recipes:
Okra & Cocoa: June 2007

BlackTastic!!

[MsLioness]

Originally Posted by Sourakhata

Yeah Brother..! Seemingly you know how we do out there..!

Are you sure the first pix is a thieboudiènne 'cause normally there's no eggs, no olives etc in it ... It must be a kinda remix of a thieboudiènne, right?
Anyway i can tell you right now if I had this in front of me I would not discuss if it follows the popular dish recipe or not I will be merciless with it.

This is the thieboudiènne I know:



Sorry for being such a purist but you know we Senegalese don't play with this.

That food looks soooooooooooooooo delicious.
I want to make it.

[MsLioness]

Originally Posted by Elisa Keisha

Thats what I always order for drink!!! I also like to prepare it at home. Its hmmmmm deliciously refreshing and supah healthy!!
Its also common in west afrika if im not wrong. At least i have always took it in senegales restaurants. But i would swear it didnt have milk!

I had that before, too, at a West Afrikan food stand at the African Marketplace... real refreshing.

yeah, mine didn't have milk either.