West African cuisine?

Question

Does anyone have a good recipe for:
jollof rice
chicken suya
egusi

Answer 1

Jollof Rice

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

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.)

Chicken Suya

three teaspoons finely ground roasted peanuts (see below)
one teaspoon cayenne pepper or red pepper, or red pepper flakes
one teaspoon paprika
one teaspoon salt
one-half teaspoon ground ginger (optional)
one-half teaspoon garlic powder (optional)
one-half teaspoon onion powder (optional)


a pound or two of meat (beef, chicken, etc.), cut into bite-sized pieces


onion, peeled and cut into chunks (optional)
tomato, cut into chunks (optional)
sweet green or red pepper, cleaned and cut into chunks (optional)

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. 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 (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.


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 pre-heat the oven while you are waiting).


Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).


Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.)


Egusi

one-half cup palm oil, or peanut oil, or similar
one to two pounds beef stew meat, goat meat, mutton, or any stew meat, cubed
one or two Maggi® cubes or Maggi® sauce (optional)
one onion, chopped
one hot chile pepper, cleaned and chopped
two or three tomatoes, chopped
several okra, chopped (optional)
one can tomato sauce or one spoonful tomato paste
one cup dried prawns or dried shrimp, or dried/salted/smoked fish or stockfish
one to two cups egusi, roasted and ground (pumpkin seeds or pepitas can be substituted)
one to two pounds spinach; washed and chopped -- or -- bitterleaf, collards, kale, sorrel, turnip greens, or any greens; cleaned, chopped, and parboiled (or a combination of any of the above)
cayenne pepper or red pepper, to taste
salt, to taste

If it is not already ground, grind or food-process the egusi (or its substitute).


Heat the oil in a skillet. Fry the meat until browned, but not done. Transfer the meat to a deep pot or dutch oven, cover it with water, add the maggi cube if desired. Bring to a slow boil, then reduce heat and simmer.


Heat more oil in the same skillet in which meat was cooked; fry together the onion, chile pepper, tomatoes, and okra. Once they start to become tender add the tomato sauce (or tomato paste), dried shrimp or fish, and egusi. Stir well and allow to heat throughly.


Add the onion-tomato-egusi mixture to the simmering meat. Add water and stir into a smooth soup. Cook for twenty to thirty minutes, or until meat and vegetables are done.


Stir in greens. Adjust seasoning. Cook until greens are done as you like them.

Answer 2

I had jollof rice with grilled fish today at an African Restaurant.!!!
Delicious.!!!
Sorry don't have a recipe for it but perhaps you can google the info under West African Cuisine.!!!

Answer 3

http://www.congocookbook.com/c0026.html jollof rice

http://www.congocookbook.com/c0194.html chicken suya

EGUSI SOUP serves 4-6


This humble melon seed soup is quite popular all over Nigeria. Although cooking techniques and the kind of vegetables used might differ from region to region it is still absolutely delicious when properly cooked.

250g 8oz fresh beef chucks
500g / llb bushmeat
500g / lib stockfish (pre-soaked)
500g / lib smoked dry fish
250g / 8oz oxtail
250g / 8oz cleaned tripe
2pt stock or water
300g /100z ground egusi
500g lib fresh tomatoes
250g / 8oz fresh peppers
2 large onion
teaspoons iru
4 tablespoon ground crayfish
500g.llb fresh bitter leaf (washed to remove excessive bitterness)
salt to taste

Wash thoroughly the beef oxtail bushmeat and tripe. Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.

Add the washed dry fish and stockfish and cook for another 10 minutes. When cooked mm into a large clean bowl. Wipe out the pot and place back on heat. Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes. Add the ground egusi and iru stirring thoroughly and cook for 5 minutes. Finally add cooked meats washed bitter leaf Crayfish and the stock. Allow to boil then simmer for 15 minutes. Serve hot with any of the stiff puddings.


VARIATIONS
Others green leaf vegetables such as fresh waterleaf Soko Tete. Igbo ugwu and Uzouza leaves can also be used on their own or as a combination m the above recipe using the same methods.

Answer 4

Check out these websites for west african recipes

http://www.congocookbook.com/c0070.html#western

www.deliciousglobe.com/InternationalRecipes/africa/west_africa.htm

www.knowledgehound.com/topics/west_african_recipes.htm

Answer 5

KUS KUS is one of west african plate

Answer 6

Sounds Yummy!
I wish I did!
If someone posts it, I'm going to copy it.

Answer 7

no

Answer 8

hahahahahahahahahaha? u nigerian, right? a posh one at that.