Recettes

Parcourez les archives par pays, par plat et par temps de cuisson.

Filtres actifs

Chicken Curry Sauce

This is a Nigerian take on a curry sauce: chicken breast marinated in ginger, garlic and all purpose seasoning, cooked with carrots and bell peppers, and thickened with a cornstarch slurry rather than reduced or enriched with cream. Two things mark it as Nigerian rather than South Asian. The first is yaji, the suya spice built on ground peanuts, paprika, cayenne, ginger and garlic, which goes in alongside the curry powder and gives an aromatic depth no Indian curry would have. The second is the cornstarch slurry, which is how a great many Nigerian sauces are thickened, giving a glossy sauce that clings rather than a reduced one. The vegetables are meant to keep their bite. Carrots and bell peppers go in after the onion and are cooked only until slightly tender, which is characteristic of Nigerian party cooking, where texture and colour matter as much as flavour. The heat is moderate and adjustable through the scotch bonnet. Because yaji contains ground peanuts, this dish carries a peanut allergen despite nothing in its name suggesting one.

50 minEasyNigeria · African

Recette de Sobecooks · Africook

Voir la recette →

Coconut Chicken Curry

Coconut chicken curry is a one-pan dish of chicken simmered in coconut milk with a curry spice blend and whatever vegetables are to hand, broccoli, cabbage, peppers, potato, carrot. The word curry is worth being precise about. It is not a single spice or a single dish. It comes from English usage during colonial rule in India, applied broadly to spiced saucy dishes, and it now covers an enormous range of unrelated cooking across South Asia, Southeast Asia, the Caribbean and East Africa. A curry powder sold in a jar is a blend, and the blends differ substantially between manufacturers and regions. Coconut milk versions belong mainly to the coastal and tropical end of that range, southern India, Thailand, Malaysia, the Caribbean, and the Swahili coast of East Africa, where coconut is grown and used heavily. This particular recipe is a general one rather than a regional tradition, which is its strength: it tolerates substitution well and is designed to be varied. **Filed as Worldwide**, the recipe as written makes no specific national claim, so attributing it to any one cuisine would be inventing detail.

40 minEasyNigeria · American

Recette de Jennifer · Africook

Voir la recette →

Kedjenou (Ivorian Sealed-Pot Chicken)

Kedjenou is chicken and vegetables sealed in a pot and cooked slowly with almost no added liquid, so the bird cooks in its own juices. It is Ivorian, and the source associates it particularly with the Baoulé. The method is the entire dish and it is genuinely unusual. Traditionally it is cooked in a canari, an earthenware jar with a narrow opening, which is sealed and set over a wood fire or coals. Because so little liquid goes in and almost none escapes, everything the chicken releases stays in the pot and concentrates. The result is intensely flavoured rather than diluted, the opposite of a stew, where liquid goes in and draws flavour outward. The name reflects the technique too. Kedjenou is generally understood to refer to shaking, the pot is shaken periodically rather than opened and stirred, because lifting the lid would let the steam out. This recipe reproduces that with foil under a tight lid in a low oven, and it works. Eggplant, tomato, onion, chilli, ginger and thyme are the standard vegetables. Guinea fowl is as traditional as chicken and arguably more so. The source's ingredient list gives almost no quantities and splits garlic across two lines. Working amounts are given below.

2 hr 50 minEasyIvory Coast · African

Recette de FoodChef · Africook

Voir la recette →

Vegan Suya (Spiced Grilled Mushrooms)

Oyster mushrooms grilled and tossed in suya spice. It is a plant-based version of the Nigerian street food, and it works better than most meat substitutions do. **The traditional suya spice contains ground peanuts, and this recipe includes them.** The source flags it and offers to leave them out, which is honest, but it is worth stating clearly, because a peanut allergy and a suya spice blend are a genuinely dangerous combination and the name gives no warning. Suya proper is skewered beef, ram or chicken rubbed in yaji, the spice blend of ground roasted peanuts, ginger, cayenne, garlic, onion powder and paprika, and grilled over open coals. It is Hausa in origin, from northern Nigeria, and it is sold across Nigeria, Cameroon, Niger, Ghana and parts of Sudan. Kyinkyinga is the Ghanaian name, agashe the Sudanese. Oyster mushrooms are the right substitution and not an arbitrary one. Shredded, they have a fibrous, layered structure that genuinely resembles pulled meat, they take on the dry rub readily, and they char well. Most vegetables do neither. The source's method is very compressed, one step reads "put in a preheated medium", with the word oven missing, and has been filled out below.

30 minEasyNigeria

Recette de duchessnena · Africook

Voir la recette →

Recettes

Recettes à la une

Recettes les plus populaires