Yebeh: Yam and fish in red palm oil
Yebeh: Yam and fish in red palm oil
INGREDIENTS:
3kg yam
2kg smoked and dried fish
250ml red palm oil
100g dried shrimp
1 onion
1 green bell pepper
salt and hot chilli paste, to taste
INSTRUCTIONS:
1. Peel the yam and chop into small pieces.
2. Wash these then place in a pan of lightly-salted boiling water and cook for 20 minutes (the water should come about 2cm above the yam pieces).
3. Wash the smoked and dried fish, break into pieces and put these in the pan to cook with the yam.
4. After 20 minutes, chop the bell pepper and the onion and add these to the pot too. Cook for 10 minutes more.
5. Add the dried shrimp and the red palm oil. Continue cooking for about 10 minutes more, or until the sauce is thick.
6. Adjust the seasonings (salt and chilli paste) to taste and serve immediately.
Read more: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-yebeh
Kanyah: Ground peanut, rice flour & sugar balls
Kanyah: Ground peanut, rice flour & sugar balls
INGREDIENTS:
200g peanuts, shelled and roasted
200g rice flour
100g sugar
INSTRUCTIONS:
1. Using a pestle and mortar or a heavy rolling pin break the peanuts into pieces (do not render them to a powder or a paste).
2. Place the rice flour in a dry non-stick frying pan and heat gently, stirring continuously until it browns slightly.
3. Combine the peanuts and rice together and grind together until they form a powder then add the sugar and mix well.
4. Using your hands form the mixture into cubes or pyramids, or press into a pan and then cut into squares. You can serve this immediately as a snack or your can store for several days in an air-tight container.
Read more: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kanyah
Sierra Leone Recipes 2016
