Pastisio

Chicken Tikka Masala

Not my own recipe, but had to share the pretty pics.  I used a recipe (tweaked a bit) from epicurious.com

Mafé

While I haven’t made it in a very long time (my 11 yr. old is VERY allergic to peanuts), It’s similar to Thiou, which we still have on occasion.

 

It’s a very ‘forgiving’ dish.  My recipe is adapted for US living and not wanting to cook with a gallon of oil per week.  J

 

Basic Mafe

 

4 pieces skinless (bone in) chicken thighs

Oil for frying (a few tablespoons – I generally use just enough to coat the bottom of the pot

Salt to taste (you’ll use a lot more than you expect)

About ½ tsp freshly ground black pepper

2 jumbo cubes (if you can’t get it locally, There’s a Nigerian shop in TN that sells online through Amazon)

1 sm. Can tomato paste

1 sm-med diced onion

4-5 minced cloves garlic

2 whole carrots, halved

3-4 cups water

1-2 habanero peppers OR ½-1 tsp. crushed red pepper flakes

1 potato, peeled & quartered

2 cup peanut butter – use as fresh as you can find and NO sugar.

 

Note on veggies: You can put in whatever you like: a cabbage wedge(use a toothpick to keep it together while cooking), eggplant, cassava, etc. 

 

 

Heat oil in pan.  It should be very hot because you’ll only sear the chicken.  It’ll finish cooking as it simmers in the sauce later.  Sear chicken until browned on both sides.  Reduce heat. Add onion & garlic and stir into oil, taking care not to burn.  Add tomato paste, about 1 tap salt, pepper and water.  Stir and cover, letting it simmer (like spaghetti sauce) on med heat for about an hour.  Add peanut butter and stir until incorporated.  Add vegetables and let sauce simmer another 30-45 minutes, stirring frequently.  Add salt to taste.  Remove vegetables and set aside as the test done.  Serve over rice.

 

A few notes:  The longer you’re willing to let this sauce simmer, the better it gets.  Really watch it once you add the peanut butter as it can scorch easily.  Habeneros are for those who like the spicy pepper to squish in later (Senegalese style).  If you use them, let them simmer (whole) in the sauce.  Otherwise, add crushed red pepper flakes when you add black pepper.

Easy Chili

What's in your breakfast cup?

Morning musings on a relatively early Tuesday...


I know there are some who have their beverage of choice and drink it each morning almost religiously. Some skip it altogether. I bounce around as my tastes adapt. At home I generally opt for black coffee or OJ, although occasionally I'll make myself a soy mocha. I'm definitely a victim (albeit self inflicted) of habit when I buy my morning beverage. It's always a soy dirty chai - chai with a few shots of espresso. For the record, I love teas as well but always seem to gravitate to them on afternoons or chilly days when I can snuggle up with a book.

What is your beverage of choice?

Dusting off the 'ol blog

I'll be getting back in gear and begin posting relatively soon.

Ceebu ginaar

More to come on this...I'll need to measure the rice/liquid ratio to put up a recipe