http://www.tchad.org/research/cook.html
Jus de fruit
Many small businesses
have started up throughout Chad based on this one recipe. It is a delight to go
and enjoy one of these refreshing drinks with friends at a "milk
bar". Sometimes we will order it with one fruit, sometimes with a
combination of two fruits.
Ingredients:
- 1 Mango (or 1 1/2 cups of your favourite fruit: orange,
pineapple, guava, papaya are the most common fruits used in Chad)
- 2 cups whole milk (alternatively, from Nido milk
powder)
- 3 tablespoons sugar
- 3 pieces of ice
- 1/4 teaspoon cardamom powder (optional)
1. Crush the ice in the
blender
2. Peel and cut up mango or other fruit, and put the fruit into a mixer.
3. Blend the mango in the mixer.
4. Add the milk, sugar and cardamom to the mixer and blend well.
5. Serve immediately if possible, otherwise chill in the freezer for one hour, then refrigerate. When ready to enjoy, shake again or re-mix in blender, then serve.
2. Peel and cut up mango or other fruit, and put the fruit into a mixer.
3. Blend the mango in the mixer.
4. Add the milk, sugar and cardamom to the mixer and blend well.
5. Serve immediately if possible, otherwise chill in the freezer for one hour, then refrigerate. When ready to enjoy, shake again or re-mix in blender, then serve.
Roasted chicken, African Style
Ingredients:
- 1 chicken
- 1 tablespoon of butter
- 1 bouquet of PARSLEY!
- 3 tablespoons of oil
- salt
1. Prepare the chicken for roasting.
Salt it inside then place there the piece of fresh butter and the Persil
bouquet. Spread the oil on the outside.
2. Put the chicken in a hot oven for
20 minutes per 500 grams of poultry on a pan oiled with cooking oil, or over a
fire in an open casserole for 30 minutes per 500 grams of poultry.
3. Wait until it turns a golden
brown, turn it over and pour the juice over it from time to time. Dissolve the
caramelised broth at the bottom of the pan with water.
4. Serve the sauce in a gravy boat
and the chicken on a serving plate.
Broiled
Fish
Country:
Chad
Course:
Main
Makes:
4-6 servings
Ingredients:
1
lb tilapia
2
garlic cloves
2
tbsp flour
5
tbsp oil
3
tomatoes, sliced
salt,
pepper, and chilli powder to taste
Directions:
Rinse
the filets and pat dry. Crush the garlic and rub it into the fish, then dip in
flour.
Heat
the oil in a heavy pan and fry the fish on both sides until golden brown. Add
the tomatoes and spices.
Cover
the pan and let simmer over low heat for about 40 minutes, adding a little bit
of water as necessary.
http://travelbystove.palfreymedia.com/chad-recipes-chad-salad.asp
Chad
Salad
Country:
Chad
Course:
Side
Makes:
4-6 servings
Ingredients:
3/4
cup long grain brown rice
1
small cucumber, sliced
2
bananas, sliced
1/2
cup raisins
2
tbsp chopped almonds
1/4
cup olive oil
2
tbsp lemon juice
Zest
of 1 lemon
1
tsp salt
1/2
tsp ground coriander
1/2
tsp ground cumin
1/2
tsp cayenne pepper
1
tsp honey
Directions:
Cook
the brown rice, then drain and rinse.
Mix
the oil with the lemon juice, zest, spices and honey.
Combine
the rice with the cucumber, bananas, raisins and almonds and pour the dressing
over.
Stir
gently to combine. Cover and chill for 30 minutes before serving.
http://www.tchad.org/research/cook.html
Millet Snacks (from the Ouaddaï)
Ingredients:- 2 cups of millet flour, ground the day you
prepare this meal
- 1 cup of wheat flour
- 1 cup of vegetable oil
- 1/2 cup of powdered sugar
- 1 egg
- A frying pan or frying appliance with palm or
peanut oil if available. Otherwise, use vegetable oil. The oil temperature
should be around 150° C (302°F).
2. Blend the sugar with the whole egg into the dough. Turn the dough for 5 minutes and integrate it into the dough by working the dough so it becomes firm.
3. Spread the dough out using a rolling pin on a lightly floured board or surface, and reduce its height to 5 millimetres.
4. Cut the dough into ribbons with a pastry cutter.
5. Fry to a golden brown in the palm or peanut oil. Wipe off the excess oil and serve hot, warm or cold.
From La cuisine aux pays du soleil, author unknown. 1976. Imprimerie Saint-Paul: 55001 Bar le Duc. ISBN 2-85049-038-5.
http://www.tchad.org/research/cook.html
Daraba
Ingredients:- Fresh or
dried okra
- Vegetables
(tomatoes, etc.)
- Condiments
(salt, peanut butter, Maggi, red pepper)
In general, okra is used much more
as a condiment than as a sauce itself. In fact, we put okra in a sauce so
that it is not too liquid, but gluey enough to stick to the millet paste
(boule).
Okra can thus be prepared with vegetables as well as meat, be it dried or fresh okra. When using fresh okra, we cut it into very little pieces, then we put it together with the vegetables in boiling water.
We wait until both the okra and vegetables are well-cooked before adding the condiments (salt, peanut butter, Maggi, red pepper, ...) Then, the sauce must be left on the fire for several minutes before serving.
When using dried okra, we grind it up and add a certain quantity (in general, a tablespoon for each litre of sauce) at the same time as we add the other condiments.
At the same time, there are rare times when okra is prepared alone (as is the case of a time of difficulty, waiting for the harvest to come in). In this case, there is only water, salt and okra (fresh or dried) that is cooked. The quantity of okra needs to be quite significant for the sauce to be a sauce, and not just water.
Okra can thus be prepared with vegetables as well as meat, be it dried or fresh okra. When using fresh okra, we cut it into very little pieces, then we put it together with the vegetables in boiling water.
We wait until both the okra and vegetables are well-cooked before adding the condiments (salt, peanut butter, Maggi, red pepper, ...) Then, the sauce must be left on the fire for several minutes before serving.
When using dried okra, we grind it up and add a certain quantity (in general, a tablespoon for each litre of sauce) at the same time as we add the other condiments.
At the same time, there are rare times when okra is prepared alone (as is the case of a time of difficulty, waiting for the harvest to come in). In this case, there is only water, salt and okra (fresh or dried) that is cooked. The quantity of okra needs to be quite significant for the sauce to be a sauce, and not just water.
By WicklewoodWench Be
the first to review
Upload Your Recipe Photo Recipe Box Grocery List Print
CLOSE
()
How to Make Flavor
Bases
How to Make Flavor Bases (2:04)
Rainbow Veggie Pizza
Rainbow Veggie Pizza (0:30)
Perfect Game Day Hot
Dogs
A traditional beef stew from Chad, posted for ZWT7
SERVINGS 6-8 UNITS US
2 lbs beef, cubed
flour, for coating
5 tablespoons oil
1⁄2 teaspoon nutmeg
1 tablespoon chili powder
3 yellow onions, sliced
1 garlic clove, minced
1 (8 ounce) can tomato paste
salt
3 cups water
1⁄2 cup natural-style peanut butter
Coat the beef cubes with flour. Set aside.
Heat 3 tablespoons oil over medium heat in a large pot. Add
beef, nutmeg and chili powder. Brown the beef on all sides.
Add the onions, garlic, tomato paste, salt and water. Mix
well.
Bring the stew to a boil over high heat, lower the
temperature and simmer until the meat is tender and the sauce reduced, 1-2
hours.
Half an hour before serving, put the peanut butter and 2
tablespoons of oil in a small pot.
Mix and heat over medium heat for 5 minutes.
Add the peanut butter to the beef, a little bit at a time,
mixing as you do that. Simmer on low heat for 20 more minutes. Serve over rice.
No comments:
Post a Comment