african cuisine

Poulet DG (Cameroonian Chicken and Plantain Stew) with Video

Parsley

Onion (chopped)

Green Onion(chopped)

Garlic cloves

Green Pepper

Pébé seeds (or 1 tsp Nutmeg and Coriander)

Scotch bonnet pepper

Ginger (sliced)

Salt and Pepper

Water

Chicken thighs

Plantain bananas, yellow and firm (sliced)

Carrots (peeled, sliced)

Leek (white part) or Onion (chopped)

onion

Tomatoes (diced)

Green beans (cooked)

Red bell pepper (sliced)

Green pepper (sliced)

Bay leaf

Wash the chicken with lemon and vinegar. Pat dry.

Place all the ingredients in a blender. Blend until smooth.

In a large bowl, add the chicken and the marinade. Mix well then cover with plastic wrap.

Place in the fridge.

Marinade

Wash, peel and slice plantains. The slices should not be too thin, they should be around 0,75-1cm wide.

Heat vegetable oil in a pan until optimal temperature (Drop a tiny bit of banana: it should sizzle and come to surface)

Fry the bananas at medium heat until golden. Drain on paper towel.

Let completely cool down.

Plantains

Remove the chicken from the fridge.

Heat 3 tablespoons of oil in a large pan. Add in the chicken. Cook for 2 minutes.

Add in 450ml of water. Cover and cook 10 minutes. Adjust the salt. Drain the chicken on paper towel and save the chicken stock for later.

In the same pan you fried the plantains, heat up the oil.

Carefully fry the chicken until golden. Drain again on paper towel.

Chicken

In a large pan, heat up some oil. Add in the green onion, leek/onion and tomatoes. Cook 5 minutes until it starts to fold.

Add in the carrots, bay leaf and pour all the stock, except for 2 tablespoons, and cook for 10 minutes, until the carrots are almost fully cooked. Adjust the salt.

Add in the red and green pepper, the green beans. Cook for 5 minutes.

Add in the chicken, plantains, rest of the stock, 1 tablespoon of oil. Adjust the salt, if needed. Stir and cook for 5-7 minutes on low.

https://laviebami.com/wp-content/uploads/2021/04/IMG_4872.mov

IMG_4872

&lt;br&gt;My twist to a delicious, easy, popular Caribbean dish with plantains and mushrooms: Plantain Gratin or Gratin de Bananes Jaunes!

Plantain and Mushrooms Gratin, with Video

Plantain bananas (yellow, medium-ripe, firm)

Mushrooms (finely minced)

½ large Red onion (finely minced)

Garlic (finely minced)

unsalted Butter

Flour

milk

Milk

Nutmeg

Shredded cheese

Bring to boil a large quantity of salted water in a pot. Add in the plantain and cook for 5-10 minutes. Drain and set aside.

In a pan, heat up the oil. Add in the onion and garlic. Cook 2 minutes, until translucent.

Add in the mushrooms, allspice, thyme and salt. Cook until golden.

In a pot, melt the butter and stir in the flour. Turn heat to low.

Whisk in the milk (both). Keep stirring to avoid lumps.

Once it thickens, add in the nutmeg and mushrooms.

Salt to taste.

In a large bowl, slice the plantain. Roughly mash the plantain with a fork.

Add in the béchamel.

Heat up the oven 200°.

Grease the baking pan.

Pour half of the batter, cover in cheese.

Pour the rest of the batter and spread the remaining cheese over the pan.

Bake 20 minutes, until golden.

https://laviebami.com/wp-content/uploads/2021/09/Video-Tutorial-Plantain-Gratin.mp4

Video Tutorial - Plantain Gratin

Muriwo Unedovi, sometimes called peanut butter greens, is a traditional Zimbabwe dish that combines a leafy green of your choosing and a peanut butter sauce. This African-style greens in a sweet and spicy peanut sauce dish will ignite your taste buds.

Muriwo Unedovi (Peanut Butter Greens)

onion (chopped)

bell pepper (chopped)

tomato (chopped)

1- inch piece of fresh ginger (minced or grated)

garlic (minced)

Tbsp smoked paprika

garlic powder

onion powder

kale

water

tsp coconut aminos

tsp scotch bonnet pepper sauce

Tbsp Simple Homemade Date Syrup

Preheat a large skillet or sauté pan over medium heat.

Add chopped onion to the hot pan and dry sauté for 3 to 4 minutes.

Stir in chopped bell pepper and tomato. Continue cooking for another 3 to 4 minutes until tomatoes start to break down.

Add minced garlic and ginger, and stir to combine.

Stir in smoked paprika, onion powder, and garlic powder and cook for another minute. Your kitchen should smell amazing.

Add chopped kale or collard greens, cover, and allow the greens to wilt without overcooking. They should be bright green, slightly tender, but with a bit of crunch. About 3 to 5 minutes should do it.

While greens are wilting, prepare the peanut butter sauce.

In a small mixing bowl, add peanut butter, scotch bonnet pepper sauce, coconut aminos, Simple Homemade Date Syrup, and water. Stir well. The sauce should be smooth and creamy, like a thick dressing. Taste it and adjust seasonings, if needed. 

Pour the sauce over the greens and stir well to combine. Turn off the heat, plate, and enjoy!

Delicious! Quick and easy recipe! Definitely making it again!

Fantastic! My husband loved it. Didn't mind that it was kale either. This is a winner.

Wow! This is amazing and pretty easy to make! I've been making it into a buddha bowl and its perfect for meal prep. Thank you ladies.

I made this the other day and oh my! It was fantastic! I added more hot sauce than what the recipe called for, because I like a nice kick. I was surprised at how it tasted even better the next day. I'll definitely be making this one again.

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