|
cote d'ivoire |
|
Sauce d’ Harachide (Peanut
Sauce) |
1 C Peanut butter or crushed raw peanuts
Chicken bone
1 large onion chopped
3 tomato chopped
2 T tomato Paste
2 cubes Maggie or Bouillon
Crushed Red Pepper to taste
2-3 C Water
In large saucepan fry the onions in oil and later add the tomatoes, tomato
paste and hot pepper. Add bouillon, chicken, and water. Heat to a boil then
add Peanut butter. Boil for 20- 30 minutes.
Source: Mamadou Zeba |
|
Fufu (Pounded African Yam) |
|
2 ½ C Fufu
flour ( or yam, plantain flour ok to use)
3 C Water
Bring water to a rolling boil. Add fufu flour and with large stick or wooden
spoon, turn the flour into the water scraping sides and continue mixing
until all the flour is mixed well with the water. Keep stirring for 5
minutes. Turn off the heat, cover pot for 1 minute. Take out of pan and
place on plate.
Fufu is eaten with the hand. Serve the fufu and sauce in separate bowls and
grab fufu with hand and make a tiny little pocket in the middle. Dip the
fufu in the sauce and scoop up as much sauce as you would like to eat. Fufu
can also be served with the sauce on top of the plate of fufu.
Source: Mamadou Zeba |
|
Aloko (Fried Plantains) |
|
5-6
plantains
lots of oil
Cut the plantains lengthwise, then into little pieces. Pour about 5 inches
of oil into saucepan and heat until boiling. Place half the sliced plantains
in the oil. Fry until reddish brown. Remove. Fry the other half. Remove.
Serve immediately. Best with grilled fish.
Source: Sharon Bruinewoud, Jessica Milne, and Karen Showalter at
http://www.iclubs.iogota.com |
