Kanga, Pois chiches aux bananes plantains//Kanga, Chickpeas and plantains
Bonjour !
Voici les recettes de ce milieu de semaine. Toutes deux supposées être au bœuf à l'origine mais adaptées de façons différentes.
Tout d'abord, voici le kanda : https://www.196flavors.com/fr/republique-centrafricaine-kanda/
J’ai remplacé le bœuf par de la purée de pommes de terre, il n’est donc pas nécessaire de cuire aussi longtemps que la viande à la fin de la recette. Personnellement, j’ai fait cuire pendant 10 minutes à feu fort seulement.. Je n’ai jamais ajouté d’eau, j’ai trouvé qu’il y en avait assez.
Viennent ensuit les pois chiches aux bananes plantain : https://leblogdecata.blogspot.ca/2017/09/ ragout-de-buf-aux-bananes-plantain.html
J’ai remplacé le bœuf par des pois chiches que j’ai faits tremper toute la nuit avant de faire la recette, j’ai remplacé le bouillon de bœuf par mon bouillon de volaille végétalien (pas de volaille dans les ingrédients).
//Hi !
These are the recipes for the middle of this week. They both contained beef originally but they were adapted different ways.
First, there is kanda :
Kanda
For 8 people
Ingredients :
Potatoes : 600 g
Squash seeds : 400 g
Onions : 2
Garlic : 6 peeled cloves
Tomatoes : 4, peeled, seeds removed and diced
Cayenne chillis : 2
Parsley : 1 small bunch
Oil : 100 mL
Flour : to coat the balls
Salt, pepper
Preparation :
Step 1
Roast lighty the squash seeds and make a powder with them in a blender.
Step 2
Chop one onion. Boil the potatoes, remove the skin and smash them in a bowl. Add the onion, garlic, seeds powder, salt and pepper. Mix everything together and knead the dough for 3 minutes until the dough is homogenous. Reserve in the fridge.
Step 3
Cut the other onion in slices and sauté it in oil and in a high pan for 2 minutes, over medium heat, stirring regularly.
Step 4
Add the tomatoes and chillis and sauté again under a cover for 5 minutes. Boil then lower the heat on low.
Step 5
Form balls with the fridge mix. They should be around 40 g each.
Step 6
Turn the heat on high again under the pan and dive the balls in the sauce. Cook for 10 minutes on high heat.
Step 7
Serve warm with plain rice.
Then come the chickpeas and plantains :
Chickpeas and plantains
Ingredients :
Chickpeas : 600 g
Green plantains : 3
Onions : 2
Green pepper : 1
Tomatoes : 3
Oil : 2 tablespoons
Powdered broth : 3 tablespoons (vegan chicken broth, for me)
Curry powder : 1 tablespoon
Salt, pepper
Preparation :
Step 0
The day before, dive your dry chickpeas in a bowl of cold water and let it stand overnight.
Step 1
Chop the onions. Wash and remove the seeds from the tomatoes and pepper. Cut the tomatoes in quarters and the pepper in slices.
Step 2
Heat up the oil in a pot and sauté the onions in, until they are golden. Add then the tomatoes and pepper and sauté for 3 to 5 more minute.
Step 3
Add 1 L of boiling water, the broth, curry powder and chickpeas. Bring to boil and add pepper.
Step 4
Cut the plantains in slices and add them in the pot. Cover it and cook it over low heat for about 40 minutes.
Step 5
Serve warm with rice or mashed potatoes.
