Ragoût de cornilles au gombos, Chinaka//Black eyed peas and okras stew, Chinaka
Voici les autres recettes de cette semaine !
- Ragoût de cornilles aux gombos : https://www.latendresseencuisine.com/nshima-zambie-ragout-de-cornilles-aux-gombos/
- Chinaka : http://www.afrik-cuisine.com/recettes/chinaka
//Here are the other recipes of this week !
Black eyed peas and okras stew
Preparation Time : 15 minutes
Cooking Time : 45 minutes
For 4 people
Ingredients :
Cooked black eyed peas : 1 big can
Okra : 500 g
Onion : 1 big
Tomatoes : 2 pretty
Canola oil : 1 tablespoon
Vegetable broth : 1 cube
Preparation:
Step 1
Wash the okras, one by one.
Step 2
Chop the onion. Sauté it in a pan over low heat with the oil. It should get tender but translucent.
Step 3
Wash the tomatoes and cut them in small pieces. When the onion is soft, add the tomatoes to the pan over low-medium heat.
Step 4
Cut the okras in slices 2 to 3 cm wide and through the tails away. Pour the okras in the pan.
Step 5
Stir and pour some water until the vegetables are covered. Add the broth.
Step 6
Rinse the black eyed peas until there’s no more foam coming from them. Pour them in the pan and cover it. Leave the heat on low during minutes. Add salt to taste.
Step 7
To serve, put some cooked rice in a plate then add the mix you made on top of it.
Hint : this dish is complete thanks to the black eyed peas and the rice which provides you with all the essential amino acids.
Chinaka
Ingredients :
Chinaka : 2 cups
Peanut powder : 1 cup
Water : 2 cups
Baking soda : ½ teaspoon
Salt : ½ teaspoon
Red Cayenne pepper : ¼ teaspoon (optional)
Preparation:
Step 1
Pour the water in a medium sized pot over medium heat during 2 minutes. Add the baking soda, salt and pepper. Stir until everything is dissolved.
Step 2
Add the chinaka and the peanut powder, stir. Boil slowly.
Step 3
Cover, lower the heat, stir cautiously. Let it cook during 15 to 20 minutes.
Step 4
Remove from the heat and immediately pour the mix on a plate. Smoothen the top with a tablespoon’s back. It gets thicker when it cools down.
Step 5
When it’s cold, cut in slices and serve in a sandwich or to accompany a dish. Traditionally, Chinaka is eaten as Dende, Ndiwo or Nshima, the basic Zambian food.
