Meat Stew
Contributed by Dennis Deen-Sie Sawaneh
Author of Sierra Leone Cook book
750 grams meat (based on quantity of persons)
1 large onion
6 garden eggs/aubergines (eggplant)
20 grams tomato pure
1.5 liters water
3 fresh tomato plants
Salt and (chili) pepper to taste
1. Trim, wash, and cut the meat into small pieces, and include a pot.
2. Add water, some salt, and permit to boil for around 5-8 minutes, stirring from time to time.
3. Add some garden and pepper. Prepare on low heat until vegetables are tender.
4. Slice the onion and also the tomato plants into small pieces and increase the soup. Let it simmer.
5. Remove and grind/blend the cooked vegetables, mix with water and strain.
6. Return the vegetables towards the soup, and add some tomato pure. Permit the soup to simmer on low heat until meat is tender.
7. Serve with grain or root vegetables like cassava, yam, taters (sweet or Irish).
Egusi Soup
Contributed by Dennis Deen-Sie Sawaneh
Author of Sierra Leone Cook book
500 grams meat
150 grams ground egusi
1 maggi cube (beef bouillon cube)
200 grams stockfish (optional)
100 ml. palm oil
200 g. smoked fish
200 g. tomato plants
10 g. (chili) pepper
25 g. onion
Salt to taste
250 g. vegetable leaves (optional, however if you simply can find washed and prepared bitter leaves or shakpa (sorrel leaves or flowers) they'll work.
1. Season and boil the meat and also the stockfish (if used, needs to drenched in serious trouble and permitted to face not less than each dayOrimmediately) for around forty-five minutes, or until tender. Remove and set aside.
2. Blend/grind the pepper, tomato plants and onion.
3. Heat the palm oil, and add meat, stockfish and also the ground/blended ingredients. Prepare for around 25 minutes (less without stockfish).
4. Add some ground egusi, maggi cube and fish, and prepare for an additional ten minutes.
5. Add some vegetable leaves (optional) towards the soup.
6. Prepare for around 5-ten minutes on low heat. Stir and taste for salt.
7. This sauce could be eaten either with fufu, grain or root vegetables like yam and cassava. For supper, a really cold Bud. or Heineken to clean the throat is suggested. For supper, chilled white-colored wines are suggested.
Chicken Stew
Koso Weller
Reprinted in the Wisconsin Condition Journal
2 pounds stewing chicken
1 teaspoon. salt
1/2 teaspoon. pepper
1/2 teaspoon. chicken seasoning
1 teaspoon. Mrs. Dash seasoning
1 teaspoon. garlic clove powder
2 cups oil
1 large pepper, chopped
2 large onions
4 oz. tomato paste
2 tablespoons of. fresh lemon juice (juice of just oneOr2 lemon)
1 large tomato, chopped or diced
Skin and trim fat from chicken. Cut eight to ten pieces. Rub in fresh lemon juice. Rinse and drain chicken. Add spices and rub into chicken. Refrigerate for 10 hrs. Heat oil and brown chicken. Saut onions and pepper for 1/2 hour add tomato and tomato paste. Stir to distribute evenly. Add salt to taste. Add chicken and 1/2 cup water. Simmer over low heat 10-fifteen minutes until chicken is tender.
Groundnut Stew
Koso Weller
Reprinted in the Wisconsin Condition Journal
1 pound stewing meat
2 large tomato plants, diced
1/2 cup oil
1/4 cup groundnut paste (peanut butter)
1/2 teaspoon. Mrs. Dash seasoning
1 large onion, chopped or sliced
1 large pepper, finely chopped
1/2 teaspoon. red pepper cayenne, optional
salt to taste
Season meat with Mrs. Dash. Allow it to absorb for 3 hrs. Brown meat in oil. Then add water and simmer until tender. Remove and hang aside. Within the same oil, saut pepper and onions. Add tomato plants and stir quickly. Mix groundnut paste with 1/2 cup water to create a thin paste and increase stew. Stir, add meat, salt to taste and let simmer fifteen minutes over low heat. Serve with grain, steamed yam, cassava and eco-friendly vegetable.
Green spinach Plasas
Koso Weller
Reprinted in the Wisconsin Condition Journal
2 packages frozen chopped green spinach
1/2 pound smoked fish, flaked
1 large onion, chopped
1/4 cup groundnut paste (peanut butter)
3 cups water
1-1/2 cups palm oil
2 hot peppers or 1 teaspoon. red pepper cayenne
1 pound meat, stewing or chuck roast
Cut meat. Place in saucepan with two glasses of water, salt, onion and pepper. Provide boil and add palm oil. Continue cooking partially covered. Prepare for 1-1/2 hrs over medium heat. Add green spinach (formerly thawed and drained), flaked fish and groundnut paste combined with water. Stir, cover and simmer for ten minutes. Serve with steamed grain.
Binch Akara
Koso Weller
Reprinted in the Wisconsin Condition Journal
1 pound black-eyed beans
2 teaspoon. salt
1 small onion, very finely chopped
2 cups oil
Pour dry beans inside a blender with a mug of water. Chop for just one minute. Pour in large bowl and add water. Stir until skins float. Strain into colander allow all skin and eyes to circulate out. Blend beans, onion and pepper. Pour inside a bowl, add salt, and stir having a wooden spoon for 2 minutes. Heat oil until moderately hot. Drop mixture into oil with spoon. Fry until golden brown. Drain on absorbent paper. Small balls could be offered with toothpicks.
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