Whatever you do this summer, so include this Tomato salad to your barbecue. A refreshing tasting Salad that pairs well with any Grills, Rice, CousCous, Fonio etc. All you’ll need for this recipe are;
INGREDIENTS
250g of Tomatoes
1 medium sized Red Onion
20g of Tomatoes
20g of Chopped Parsley
2 tablespoonfuls of Natural Yoghurt
Salt to taste
METHOD
Watch how to prepare this delicious Tomato Salad below;
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Chancing upon this Togolese recipe has placed a permanent smile on my face. What particularly piqued my interest was the different ways and varieties in preparing this dish. Some recipes required the roasting of the corn flour, others didn’t, the stocks used varied from plain water to a tomato based one and in my case a smoky Fish version.
This was my second attempt at this recipe and in both situations it worked out perfectly.
On one occasion I enjoyed with some homemade Chilli sauce and Grilled Chicken.
My favourite was when I paired it with my Peanut Butter soup.
Just imagine bitting into a smoky,Fishy Corn & Beans dumpling with a silky smooth Peanut Butter soup.
Just try it and thank me later.
Today I’m serving mine with a slow cooked Lamb Shanks.
INGREDIENTS
150g of Black Eyed Beans or any Beans
350g of Corn flour or Corn meal
500ml of smoked Fish stock or your preferred stock
3 tablespoonfuls of Coconut oil
Salt to taste
METHOD
Watch how to prepare this classic Gluten free Togolese dish below;
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The decision to make my own cream cheese was random, so much so I had to make it. The process of making cream cheese is straight forward and it takes a total of 4 days. Was it worth it? Absolutely!
YOGHURT RECIPE
INGREDIENTS
250g of all natural Yoghurt
1 levelled teaspoon of Salt
Bay leaves (optional)
UTENSILS
Muslin cloth
METHOD
Watch how to prepare this quick and tasty Homemade Cream Cheese recipe below;
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Imagine bitting into a soft Chicken packed with a tangy, garlicky and somewhat sweet flavour, accompanied by a mouthful of a smoky Fonio(which by the way has more nutrients than Quinoa)!
Introducing the tastiest Chicken Yassa (Poulet Yassa) originally from SeneGambia and a specialty from the Casamance region of Southern Senegal.
I enjoyed this classic dish with Fonio, which I discovered from Chef Pierre Tham (from Senegal) and based in New York. Honestly it’s my favourite grain now as it has a nutty flavour and much better than Rice, Quinoa and CousCous. I said it!
Chef Pierre Tham has even written a book about Fonio and sells Fonio under his food brand ‘Yolele Foods’ which is available in all WholeFoods shops in the States.
For this recipe I bought my Fonio from Aduna which is also available on Amazon if you’re based in Europe.
Fonio is quick to make provided your have the stock. Talking about stock, I purposely added more stock to my Chicken Yassa as I needed the extra stock for my Fonio.
TIP
Once you add the Fonio to your stock, reduce the fire to its lowest setting and cook slowly for 15 minutes.
Let me I start listing the ingredients or I’ll keep talking about this amazing dish all day long!
INGREDIENTS
1kg of skinless Chicken thighs and drumsticks
1 large bulb of Garlic
6 large sliced Onions
1 tablespoonful of Dijon Mustard
4 tablespoonfuls of Olive oil
50g of Butter
1 levelled teaspoon of milled Black Peppercorns
1 levelled teaspoon of red Chilli flakes
3 Bay leaves
300ml of your preferred oil for frying
500ml of Chicken Stock
1 large sliced Lemon
Juice of 2 large Lemons
Salt to taste
FONIO PILAF
200ml of Chicken Yassa stock
100ml of water
1 teaspoonful of smoked Paprika
A sprig of fresh Rosemary or half a teaspoon of dried Rosemary
1 Bayleaf
180g of Fonio
Salt to taste
METHOD
Watch how to prepare the tastiest Chicken Yassa and Fonio Pilaf below;
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I decided to make my signature Bolognese sauce with a little tweak and it was amazing (even if I say so).
The secret to making the best Bolognese sauce is to slow cook each ingredient to perfection, hence the entire process took 10 hours. You can use your slow cooker for this recipe.
It’s best to cook this sauce in a batch as it stores well in the freezer and use as and when a recipe requires it. Be creative in your choice of minced meat by using either Lamb, Veal, Pork or Goat meat. During the cold months I prefer to use Red Wine and White Wine for the summer months. In this instance I used Prosecco as I had run out of White Wine.
You can cut your cooking time by using Passata. Check this homemade version below;
To replicate this sumptuous dish you’ll need the following ingredients ;
