Benin Recipes:
Akkra Funfun
Country: Benin
Course: Sides
Makes: 6 to 8 servings
Ingredients
1 1/2 cup dried white beans
1/4 cup water
2 tsp salt
2 tbsp finely chopped onions
cayenne pepper, to taste
oil for frying (two parts peanut oil, one part red palm oil)
Directions:
Soak the beans overnight. Then rinse and drain well.
Now put the beans, water and salt into a blender. Pulse until smooth.
Fold in the onion and cayenne pepper.
Heat the oil over a hot flame. Drop the mixture by teaspoonfuls and let fry until they turn golden brown, then drain on a paper towel. Serve hot.
- See more at: http://travelbystove.palfreymedia.com/benin-recipes-akkra-funfun.asp#sthash.qE3yLm8x.dpuf
Peanut Sauce over Rice
Country: Benin
Course: Sides
Makes: 6 servings
Ingredients
3 tbsp red palm oil
2 tbsp tomato paste
1/2 to 1 tsp habanero pepper, minced
1/2 tsp salt
1 beef bouillon cube or 1 tsp beef bouillon powder
1 cup water, more if needed
1/2 cup unsweetened peanut butter
1/2 cup diced onion
Directions:
Heat the palm oil in a pan, then add the tomato paste, habanero, salt, onion and bouillon.
Cook for two or three minutes, then add the peanut butter and the water.
Bring to a boil, reduce heat and simmer for 10 or 15 minutes. Serve over boiled rice.
- See more at: http://travelbystove.palfreymedia.com/benin-recipes-peanut-sauce-over-rice.asp#sthash.ytZajxTx.dpuf
Boulets de Poulet avec Sauce Rouge (Chicken Meatballs with Red Sauce)
Country: Benin
Course: Main
Makes: 6 servings
Ingredients
1 chicken, cut up, deboned and diced
3/4 cup unsweetened peanut butter
1 habanero pepper, minced
1 bunch of green onions, washed and chopped
4 onions, peeled and chopped
6 tomatoes, blanched, peeled, de-seeded and chopped
1 cup red palm oil
salt and freshly-ground black pepper to taste
Directions:
Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
Shape the mixture into meatballs.
Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).
- See more at: http://travelbystove.palfreymedia.com/benin-recipes-boulets-de-poulet-avec-sauce-rouge-chicken-meatballs-with-red-sauce.asp#sthash.1MbXrK7L.dpuf
