In skillet, add Oil, Onion, Garlic.
Cook on med heat, stirring often.
When onion is lightly browned, add Tomato Paste.
Stirring constantly until the Paste has'separated' and is a deep burgundy/brown color.
Be careful not to let burn!
Takes about 10-15 minutes.
Stir in Bean'juice'.
Then, add the beans, salt and 1cup of the water.
Let simmer about 10min.
Stir occasionally.
When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety'sauce'.
Use remaining ...
emaining marinade.
Spoon Wild West Sauce equally onto plate. Set
Combine peanut butter and 1/4 cup water.
Saute onion and green pepper in a little oil until soft, about 5 minutes.
In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
Serve over rice. Garnish with bananas or pineapple.
In a large heavy pot, heat oil.
Roll chicken in flour and brown in oil with nutmeg and chili powder.
When chicken is browned, add onions and garlic, tomato paste, water, hot sauce (if using) and salt.
Stir well.
Mix the boiling water with the peanut butter and add to pot.
Simmer covered over low heat until tender, about 45-60 minutes.
About halfway through cooking, add chopped vegetables.
If stew is too watery, mix 2-3 tbsp of corn startch with cold water to make a thickening paste and add to stew.
Serve over a bed of ...
Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
Half way through cooking, pour in olive oil.
Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
...
In a large pot over medium heat, heat the peanut oil. Add the carrots, garlic, potatoes, sweet potatoes and onions and mix well. Stir in the tomato paste, paprika, cayenne, cumin, thyme sprigs, chickpeas, salt and black pepper and mix well. Add the stock, making sure the level of the stock is above the veggies in the pot. Add additional salt and pepper to taste.
Cover and bring to boil. Reduce the heat and simmer until the veggies are tender, 20 to 25 minutes. Turn off the heat but leave the pot on the stove. Stir in the creamy peanut ...
Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.
In large heavy kettle, heat oil; add meat.
When meat is browned, add onion, garlic, nutmeg, chili powder, sliced onion, tomato paste, water and red pepper.
Simmer until meat is tender. A half hour before serving, heat peanut butter and oil in small saucepan.
Stir over medium heat 5 minutes.
Add beef stew and simmer over low heat 20 minutes.
Serve over rice.
Boil
chicken
until tender and remove from broth. Heat palm oil until it \"smokes out\" and becomes translucent.\t(Use electric frypan
out
of doors since smoke may make breathing difficult for a few moments.) Add onion and pepper as soon as oil \"clears\" and simmer for\t10
minutes.
(It will stop smoking.) Add the oil mixture to broth. Cook butter beans and add. Cut up vegetables and put
them
in
broth to cook. Add tomato sauce. Simmer 15 minutes. Mix
peanut
butter
with water and stir into stew.
Add ...
Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
Heat soup over low heat. Add remaining 1/2 cup water to thin, ...
Heat 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees.
Mix the eggs, milk, brown sugar, flour, and baking soda together in a medium-sized bowl.
Add the banana slices a few at a time, coating them well with the batter.
With a long slotted spoon remove the banana slices a few at a time and place them into the oil.
Fry the bananas for 2 to 3 minutes, until lightly browned, turning them once. Drain them on paper towels and transfer them to a serving platter.
Repeat the process until all of the bananas have been ...
Soak the dried chillies over night, then drain and place in a pestle and mortar. Pound to a paste then add the anchovies and pound to a paste. Follow this with the other chillies a handful at a time and pound to a paste as well.
Once you have made a coarse paste from the chillies add your oil to a heavy-bottomed pan and heat on high heat until almost smoking. Add the chilli paste carefully to the oil and mix inches Add the sugar then season.
You will need to cook for a long time until all the water from the chillies have evapourated off ...
In a large pot, saute the chicken, onion and garlic in the sesame oil for about 10 minutes., until the onion is tender. Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.
Cut up broiler-fryer chicken.
If using can of okra, drain it well.
Rub lemon juice over chicken pieces.
Put in a large kettle with chicken broth or water.
Bring to a boil.
Lower heat and cook slowly, covered, 12 minutes.
Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender.
Remove chicken pieces and debone.
Cut meat into small pieces and return to kettle.
Place all salad ingredients in a large salad bowl; toss lightly.
In a small bowl, beat together the dressing ingredients until smooth.
Pour dressing over salad and gently toss to coat well.
Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes and saute, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done.
Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the ...
Combine fruits in a bowl.
Combine lime juice and brown sugar and add to fruits; toss to coat.
Cover and chill at least 1 hour.
Sprinkle with coconut.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.
Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into prepared baking dish.
Bake in preheated oven until brown and toothpick inserted in center comes out clean, about 25 minutes. Garnish with chopped peanuts.
Add all the ingredients for the dough to your bread machine in the order suggested by the manufacturer and process on the dough cycle.
Remove the dough after the cycle ends and place on a lightly floured work surface.
With a floured rolling pin, roll out the dough into an 8-by-12-inch rectangle.
Cut into 2-inch squares.
Place on a nonstick or greased tray, cover, and let rise in draftfree area about 30 minutes.
Heat 1-inch of oil in a large saucepan or skillet until it reaches 365 degrees F on deep-frying thermometer.
Fry 3 ...