Ingredients
1 tablespoon black pepper
1 tablespoon red pepper
1 tablespoon seasoning salt
1 or 2 onions
dash of garlic salt
1 tablespoon chicken flavoring (Maggie cube)
1 6-8 oz can of tomato paste
1 lb of cut up chicken
Directions
Boil chicken in a large pot for ten minutes with 8 cups of water.
Add black pepper, red pepper seasoning salt, garlic salt and chicken flavoring (Maggie cube).
Boil until there is about 2 cups of broth left in pan.
Add a can of tomato paste and cook until the soup is thick.
Serve over rice.
This soup is said to heal someone of a common cold. Caution: Pepper soup is very hot in flavor!
Showing posts with label Gambia. Show all posts
Showing posts with label Gambia. Show all posts
Chicken and Beef Benachin
3 whole chicken legs (1½ lbs), skinned
½ lb boneless tip sirloin
salt
pepper
4 T peanut oil, divided
4 large onions, sliced (1¼ lbs, 5 cups)
3 medium tomatoes, peeled and sliced (1 lb, 3 cups)
4 T tomato paste
4 large garlic cloves, minced (1 T)
1 3-inch hot chili pepper, seeded and minced, or ½ tsp red pepper flakes
2 bay leaves
4 cups nonfat chicken broth
½ small cabbage, cut along core into 6 wedges (¾ lb)
1 small eggplant, peeled and cut in 1-inch cubes (¾ lb, 3 cups)
1 small butternut squash, peeled, seeded, and cut in 1-inch cubes (½ lb, 1¾ cups)
2 cups long-grain white rice
1 large green bell pepper, seeded, de-ribbed, and cut into ½ inch squares (½ lb, 1 1/3 cups)
Cut the chicken legs into thighs and drumsticks. Cut tip sirloin into ¾-inch cubes. Salt and pepper meats to taste. Heat 2 T peanut oil in a large, heavy pot or Dutch oven over medium-high heat, and brown the chicken pieces on all sides. Remove from pot and set aside. Add beef and brown on all sides; remove and set aside.
Lower heat to medium, add 1 T oil to pot and stir in onions. Sauté onions for 5 minutes. Add tomatoes, tomato paste, garlic, chili or pepper flakes, and bay leaves. Simmer for 5 minutes. Stir in chicken broth, and return chicken and beef to pot. Bring all to the simmer, and cook for 15 minutes.
Add cabbage, eggplant, and squash to the pot, bring back to the simmer, and cook, partially covered, for another 15 minutes, or until vegetables are tender.
While the vegetables are simmering, heat the remaining 1 T oil in another pot. Stir in the rice and green pepper and sauté for 5 minutes, stirring constantly. Set aside.
When the meats and vegetables are tender, taste for seasonings and add salt or pepper as necessary. Drain off 4 cups of liquid from the pot, and cover the pot to keep the meats and vegetables warm.
Stir the 4 cups of liquid into the rice. Bring to the simmer, cover, turn heat to low, and cook the rice for about 18 minutes, until tender and the liquid has been absorbed.
To serve, place the rice in a large oval serving dish. Arrange the chicken, beef, and vegetables attractively over the rice.
½ lb boneless tip sirloin
salt
pepper
4 T peanut oil, divided
4 large onions, sliced (1¼ lbs, 5 cups)
3 medium tomatoes, peeled and sliced (1 lb, 3 cups)
4 T tomato paste
4 large garlic cloves, minced (1 T)
1 3-inch hot chili pepper, seeded and minced, or ½ tsp red pepper flakes
2 bay leaves
4 cups nonfat chicken broth
½ small cabbage, cut along core into 6 wedges (¾ lb)
1 small eggplant, peeled and cut in 1-inch cubes (¾ lb, 3 cups)
1 small butternut squash, peeled, seeded, and cut in 1-inch cubes (½ lb, 1¾ cups)
2 cups long-grain white rice
1 large green bell pepper, seeded, de-ribbed, and cut into ½ inch squares (½ lb, 1 1/3 cups)
Cut the chicken legs into thighs and drumsticks. Cut tip sirloin into ¾-inch cubes. Salt and pepper meats to taste. Heat 2 T peanut oil in a large, heavy pot or Dutch oven over medium-high heat, and brown the chicken pieces on all sides. Remove from pot and set aside. Add beef and brown on all sides; remove and set aside.
Lower heat to medium, add 1 T oil to pot and stir in onions. Sauté onions for 5 minutes. Add tomatoes, tomato paste, garlic, chili or pepper flakes, and bay leaves. Simmer for 5 minutes. Stir in chicken broth, and return chicken and beef to pot. Bring all to the simmer, and cook for 15 minutes.
Add cabbage, eggplant, and squash to the pot, bring back to the simmer, and cook, partially covered, for another 15 minutes, or until vegetables are tender.
While the vegetables are simmering, heat the remaining 1 T oil in another pot. Stir in the rice and green pepper and sauté for 5 minutes, stirring constantly. Set aside.
When the meats and vegetables are tender, taste for seasonings and add salt or pepper as necessary. Drain off 4 cups of liquid from the pot, and cover the pot to keep the meats and vegetables warm.
Stir the 4 cups of liquid into the rice. Bring to the simmer, cover, turn heat to low, and cook the rice for about 18 minutes, until tender and the liquid has been absorbed.
To serve, place the rice in a large oval serving dish. Arrange the chicken, beef, and vegetables attractively over the rice.
Chakery
Ingredients:
1 pint of vanilla yogurt
8 ounces of sour cream
12 ounces of evaporated milk
can of crushed pineapples
dash of nutmeg
splash of vanilla flavoring
Couscous
Directions: Mix all the ingredients except the couscous together to make the sauce. Cook the couscous separately with water. Serve Chakery sauce over couscous
1 pint of vanilla yogurt
8 ounces of sour cream
12 ounces of evaporated milk
can of crushed pineapples
dash of nutmeg
splash of vanilla flavoring
Couscous
Directions: Mix all the ingredients except the couscous together to make the sauce. Cook the couscous separately with water. Serve Chakery sauce over couscous
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