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plat1 plat2    dessert

Beans Gravy

  • 1 1/2 cups beans
  • 1 gin bottle full of palm oil
  • 1 large onion
  • 1 small can tomato paste
  • salt
  • hot pepper
  • 2 chicken bullion cubes
  • 1 pound meat if desired

Soak a cup and a half of beans overnight.  What ever kind of beans they sell at the market that day will do.  Boil the living daylights out of them until they are easily mashable.  Mash half of the beans to smithereens.

In a deep pot pour in a gin bottle full of oil (half cup) or about a cup if you want it really Liberian.  If you want it more American, only put in enough to sauté one onion.

Brown the onions and dump in a container of tomato paste.  Add salt and pepper to taste, one teaspoon of red peppers, and a couple chicken bullion cubes.  Pour in the mashed and unmashed beans into the pot and bury it all in water -- about a cup or two.  Then boil it all away.  When the soup is thick, it's done.

Cabbage Stew

  • 1 med. size cabbage
  • 1 sm. mixed pkg. chicken thighs, and drum sticks
  • 1/2 lb. ham cubes
  • 1 lb. beef stew meat
  • 3-4 tsp. Hunt's tomato paste
  • Water
  • 1/4 tsp. black pepper
  • 1 tsp. salt, if desired
  • 2 bouillons, chicken
  • 1 med. onion, chopped
  • Vegetable oil
  • Meat tenderizer

Cut off stem at cabbage head. Cut cabbage in 4 quarters. Chop up each into large hunks.Season chicken with extra salt. Separately, season beef with meat tenderizer, salt, and pepper. Set aside.

Heat some vegetable oil in a frying pan. Fry chicken and meat together until golden brown or firm. Put contents in a bowl. Reduce heat to low. Pour oil in pot to cook cabbage. Put in cabbage. Fry cabbage until stiffness is limbo. Raise temperature to moderate. Stir constantly.

Put in onions, salt, pepper, and tomato paste. Stir and simmer for about 4 minutes. Stir at least once. Add chicken, beef stew meat, and ham cubes. Stir and let it simmer for about 4 minutes. Again, stir at least once.

Add water. Water should be an inch above contents. Stir. Stir occasionally. When contents begin to thicken, reduce heat. Watch it carefully to prevent sticking at bottom. When contents begin to stick, turn off heat.

Cassava Cake

  • 12 eggs 2 lbs. butter
  • 3 cups of flour 16-tsb baking power
  • 2 sm tins of canned milk 5 cups cassava
  • 3 cups of sugar
  • 1- tsp cloves
  • 1-tsp allspice
  • 1-tsp nutmeg
  • 1-tsp cinnamon

Grate cassava. Put cassava into a pillowcase. Set out in the sun with a heavy stone on top for 3-4 hours. Take cassava and sift.

Cream butter, sugar and eggs. Add flour, sifted cassava, baking power, milk and spices. Pour in to greased pans and bake at 350 for 45-60 minutes

Cassava Leaves

  • 1/2 cup palm oil
  • 1 bunch cassava leaves
  • 1 large onion
  • 1 small can tomato paste
  • 2 chicken bullion cubes
  • 1 pound meat if desired
  • salt
  • hot pepper

Boil palm oil.  Add ground cassava leaves, onion, tomato paste, salt, hot pepper, chicken bullion cubes, and meat.  Cover with water and then boil it to death.  When the water is gone, it is ready.

Chicken Peanut Soup

  • 2 & 1/2 to 3 lb. chicken, cut up
  • 5 pints cold water
  • 2 level tablespoons salt
  • 3 level tablespoons peanut butter
  • 2 level teaspoons tomato concentrate
  • 1 sprig parsley, chopped
  • 1/4 level teaspoon black pepper
  • 1 small potato, diced

Place chicken in a saucepan with cold water and salt; cover and bring slowly to the boil; remove scum. Simmer gently for 20 minutes. Mix peanut butter with 1/4 pint of the chicken stock and add to the boiling chicken. Add remaining ingredients and cover. Simmer very gently for about 1 hour, occasionally. Serve hot.

Basic Cornbread

  • 3/4 cup cornmeal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • Pinch of salt
  • 2 tsp baking soda
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg

    Preheat oven to 400 °F Grease an 9x9" baking pan.

Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. In a large bowl mix together the flour, baking powder and the sugar. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick comes out clean. Bake only until golden brown. Makes 1 loaf or 16 squares.

Eggplant stew

  • 2 pounds eggplant
  • 1 onion, chopped finely
  • 3 Fresh tomato balls
  • Tomato paste (3 tea sp)
  • 4 to 6 table sp oil
  • Chicken/Meat/Fish as desired
  • salt and pepper to taste

Peel and slice eggplant in chunks. Saute eggplant in a oil until light brown. Add onions, tomato balls, meat, and stir. Add water, salt and pepper and bring to a boil, then add tomato paste.

Cover the pan and turn the heat to low, simmering for 20 to 30 minutes and stir often until the eggplant is tender and the flavors have blended.

Can be served with rice, or your favourite side dish.

Ginger Beer

  • 1 Ib. fresh ginge
  • 2 fresh pineapples
  • boiling water
  • 2 tsp yeast
  • 3 1/2 cups molasses

Chop ginger finely, and then beat to a powder. Add the pineaplles unpeeled and cut in chunks. Pour 2 gallons boiling water and allow to cool to lukewarm.

Add the yeast dissolved in 1/2 cup of lukewarm water. Allow to stand overnight covered. Add the molasses on the following day. Chill and strain. Bottle tightly and refrigerate.

Jollof Rice

  • 1 pound chicken
  • 1/2 lb. cubed salt pork, ham or beef
  • 1 can mixed vegetables
  • 1 can tomato paste
  • 3 chicken bullion cubes
  • 3 cups rice
  • hot pepper
  • salt

Season chicken with salt and pepper to taste.  Let it stand about five minutes. Brown the chicken in a frying pan with one half cup hot oil.  Then, put the chicken in a large pot.  In the same frying pan add onion, one half pound cubed salt pork, ham, or beef. 

Fry these lightly and add to the chicken.  Combine one small can mixed vegetables (drained), one small can of tomato paste, three chicken bullion cubes, salt and pepper to taste.  Simmer ten minutes.  Add three cups of rice, stir well, and cook slowly 35 - 45 minutes.

Kanya (or Kanyah)

  • peanuts, shells and skins removed, roasted
  • one cup uncooked rice or rice flour
  • one-half cup sugar

Using a mortar and pestle, a rolling pin, or something similar, break and grind the peanuts into small pieces, taking care not to crush them into a powder or paste.If using uncooked rice: parch the rice in a dry skillet, stirring continuously, until it becomes slightly browned. Break and grind the rice into pieces as was done with the peanuts.

If using rice flour, parch the rice flour in a dry skillet, stirring continuously, until it becomes slightly browned.

Combine the crushed peanuts and rice (or rice flour). Crush and grind them together until they form a powder, add the sugar and mix well.Using your hands, form the mixture into cubes or pyramids, or press it into a pan and then cut it into squares.

Peanut Soup

  • 2 1/2 to 3 lb chicken or meat (cut as desired)
  • 5 pints cold water
  • 2 level tablespoons salt
  • 3 level tablespoons peanut butter or ground peanuts
  • 2 level teaspoons tomato paste
  • 2 meduim chopped onions
  • Peper (as desired)
Place chicken or meat in a saucepan with cold water, onions and salt. Cover and bring slowly to a boil. Simmer gently for 20 minutes. Mix peanut butter with 1/4 pint of the chicken/meat stock and add to the boiling chicken/meat. Add remaining ingredients and cover. Simmer very gently for about 1 hour, stirring occasionally.

Pineapple Nut Bread

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup wheat bran
  • 2 eggs, beaten
  • 3/4 cup crushed pineapple, drained
  • 1/2 cup chopped roasted peanuts or walnuts

Sift the flour, baking powder, baking soda, and salt into a large bowl. Mix in the wheat bran. Add the eggs, pineapple, and 1/4 cup of the nuts. Mix together thoroughly.

Pour the batter into a greased loaf pan. Bake for 1 hour, or until a toothpick or tester inserted in the middle of the loaf comes out clean. Sprinkle with the remaining chopped peanuts or walnuts.

Plantain chips

  • 3 or 4 plantains
  • 2 cups of oil

Peel very green plantains and slice very thin. Fry in deep oil until golden brown and crisp then drain on paper towel. Sprinkle with salt.

Plantain Gingerbread

• 1/2 cup sugar
• 1/2 cup water
• 2 cups sliced half-ripe plantain
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/3 cup butter or margarine
• 1 cup molasses
• 2/3 cup boiling water
• Whipped cream (optional)

Preheat the oven to 350 degrees F. Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.

Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.

Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain. Bake at 350 degrees F for about 50 minutes, or until the cake tests done. Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with shipped cream.

Pumpkin Cake

  • 1/2 Cup Butter
  • 1 1/4 Cups Sugar
  • 2 Medium Eggs
  • 2 Cups Flour
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Salt
  • 1 Can Pumpkin
  • 3/4 Cup Milk
  • 1/2 Teaspoon Soda

Cream together sugar and butter. Add eggs and mix. Mix dry ingredients in separate bowl. Mix pumpkin, soda and milk.
Add dry ingredients to pumpkin, soda and milk bowl and blend well. Add blended mixure to sugar, butter and eggs mixure. Pour into greased baking pan 9 x 13". Bake at 350 degrees F for 25 minutes.

Pumkin Soup

  • 1 large onion
  • 1 cup palm oil
  • 1 medium squash
  • 1 small can tomato paste
  • 2 chicken bullion cubes
  • 1 pound of meat if desired
  • salt
  • hot pepper

Bring oil to a boil and the fry one large onion.  Toss in pumpkin or squash and cook until soft.  Add one small can of tomato paste, any meat if desired, a few chicken bullion cubes, salt, and one teaspoon of hot pepper.

Cover with water and boil it to death.  The soup is finished when is reaches a desired thickness.

Rice Bread

  • 2 cups Cream of rice (cereal)
  • 3 cups Mashed bananas
  • 1/2 cup Vegetable oil
  • 4 Tbs Sugar
  • 1/2 tsp Nutmeg
  • 1 tsp Salt
  • 1 cup Water
  • 1 tsp Baking soda

Stir until thoroughly blended.

Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 400 degrees F for 30 minutes.

Stewed Mango with Cloves

  • Two 24-oz. cans of peaches or apricots
  • 6 whole cloves.

In a 1-quart saucepan, p lace 4 large mangos peeled and cut in large pieces. Add 1 cup syrup from a can of peaches and 6 whole cloves.

Simmer for 15 minutes or until mangos are tender. Spear some of the pieces with a few cloves. Cool and serve in compote dishes.

Copyright © 2006 Ahibo Inc. Tous droits réservés.