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Mar 20, 2021 · Prepare the okra by dicing. Quarter the okra pods, then chop them into ¼ inch thin slices. Set aside and move on to step 5. Add the prawns and white fish to the stew and cook until the prawns are pink and fish white and flaky. If using smoked fish, break them into chunks and add to the stew at this point.
Jan 27, 2019 · Chicken Yassa – Fantastic West African food to try. 4. Suya. Skewers of spiced cuts of meat such as beef, mutton or chicken are grilled over a charcoal fire or BBQ. Often served with chunks of raw onions, spicy sauce for dipping and extra seasoning, this dish is best enjoyed in a local eatery alongside a cold beer.
Aug 14, 2023 · 9. Soko Leaves: Soko leaves, with their distinct aroma, are a common feature in West African cuisine. They contribute a unique taste to stews and are often used to enhance the overall flavor profile of a dish. 10. Ewedu (Jute Leaf): Ewedu leaves are used to create the slimy and savory Ewedu soup.
Jan 4, 2022 · Leaves from cassava, pumpkin, taro, sweet potato, jute mallow, amaranth and others are used in a variety of soups, stews and other delicious and healthy fiber-rich dishes. 17. West African Sweet Potato Stew Photo Credit: chef_trishagordon. This delicious vegan stew with sweet potato and greens is one-pot simplicity and goodness.
Dec 17, 2019 · MAKE THE RICE PILAU. Heat a stockpot on medium-high heat. Add oil and heat until hot but not smoking. Add the sliced onions and fry for 10-15 minutes or till the onions starts to turn golden brown (be careful not to burn it). Add the garlic, ginger, serrano pepper, Cook for 1-2 minutes, until fragrant.
May 16, 2023 · Combine peanut butter, grated onion, tomato paste, olive oil, salt, paprika, allspice, garlic powder, cayenne, black pepper, and powdered ginger in a mixing bowl. Stir until well combined. Add steak pieces to the marinade bowl and toss to coat thoroughly. Cover and allow to marinate in the refrigerator for about 2 hours.
May 28, 2022 · Mix curry powder, flour, brown sugar and black pepper in a bowl. In another bowl, mix apricot jam with vinegar, mustard and water and stir together until nicely combined. Heat oil in an wide bottom pan. Salt and pepper both sides of chicken, add to heated oil and brown on both sides. Remove to plate and set aside.
