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Jul 3, 2012 · By West Africa Cooks, 3 July, 2012. Dr Pamela A.S Greene author of Favourite Sierra Leone Recipes is a Black Hero in the Hall of Fame. Pam was a scientist nutritionist, home economist and free-lance consultant in health communication. She pursued a course in Nutrition at the University of London and returned to Sierra Leone in 1964 as Sierra ...
E-book: 25 From 30. 25 From 30. An e-book which contains 25 original recipes, using only 30 ingredients, most of which you will find in a West African kitchen to help you get the most out of what you already have. Click Here To Learn More.
In the same pot, heat 4 tbsp olive oil over medium to high heat. Add the sliced onions and fry 2-3 minutes until golden brown. Add the diced tomatoes and tomato sauce to the pot and fry for 20 minutes. Make sure to consistently stir the sauce so it doesn’t burn. Make sure to cover the pot.
Jan 26, 2015 · West African Desserts. “West African” and “desserts” are two words you don’t commonly see together in the same sentence since desserts as part of a meal is popularly regarded as a mostly western concept introduced to the continent by colonization and the overabundance of sweet fruits meant we always had our sugar rush any time we wanted.
Stir in the garlic, ginger, ground coriander, cumin and crushed chillies. Cook over a medium-high heat for 5 mins until the chicken is golden. Return the vegetables to the pan and pour in the hot peanut stock. Simmer for 20 mins until the sauce has thickened and the chicken and sweet potato are tender and cooked through.
Sep 17, 2020 · Optional step (if using meat) Brown the meat with a tablespoon of oil in a skillet on the stove top. Cook for 5 minutes, then add the onion and garlic, and continue to sauté until onions are brown, about 2 minutes. Place browned meat and onion in the crock pot with the veggies and broth. Mix together. Make the sauce.
Sep 28, 2023 · Blend tomatoes, garlic, ginger, and scotch bonnet peppers into a smooth puree. Heat palm oil in a pot or pan then sauté the sliced onion until translucent and fragrant. Add the blended tomato-pepper puree and seasonings. Simmer until the sauce thickens. Fold in the boiled beans and canned mackerel (optional).
