Elite life
Burkina Faso (Burkinabe Recipes)
Ingredients:
500 g self-raising flour
250 g margarine
200 g sugar
100 g dried and diced pineapple
2 eggs
Little milk
Pinch of salt
Cooking Instructions:
Sieve flour and salt in a mixing bowl. Cut up margarine and rub in with fingertips until the mixture resembles fine breadcrumbs. Add sugar and fruit and stir in beaten eggs, mix to a stiff dough, add a drop of milk if necessary. Place on a floured surface, knead lightly and using an empty glass bottle roll out thinly to 5mm thickness. Cut into 6cm rounds. Use margarine to lightly grease a griddle and cook over a slow heat until golden brown on both sides. Cool on a wire rack. Serve fresh.
Ingredients:
200 g yellow onions
1/2 tsp cinnamon
1 tsp powdered ginger
1 tsp garlic powder
1 tsp chilli flakes
1 tsp ground coriander
1 tsp salt
4 tbsp groundnut oil
900 g cooked lamb cut into 3cm strips
3 large eggs, lightly beaten
50 g breadcrumbs
Cooking Instructions:
Add the salt to the groundnut oil and place in a large frying pan. Heat then add the yellows, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb. Fry until the onions have softened. Allow the mixture to cool and put once through a meat grinder. Add the eggs and form into 3 cm balls before dipping in the breadcrumbs. Chill for an hour in the fridge before cooking. Deep fry at 180°C for about 4 minutes until browned. Spear the balls with toothpicks and place in a bowl. Serve with a Piri-Piri dipping sauce.
Ingredients:
300 ml vegetable oil
500 ml passata (tomato sauce)
1 onion, thinly sliced
1/2 tsp cayenne pepper
2 tsp salt
675 g freshwater fish (eg bream, roach, perch) cleaned scaled and cut into steaks
225 g okra, halved lengthways
3 carrots, cut into 5mm slices
1 small cabbage, shredded
300 g French beans
250 g rice
Cooking Instructions:
Combine the oil, passata and onion in a pan. Season then bring to a boil. Add the fish steaks along with the okra, carrots, cabbage and beans. Cover an reduce to a simmer then cook for 5 inutes. Add the rice and cook for a further 25 minutes, until the rice is done. Serve immediately, placing the fish steaks on top of the rice.
Ingredients:
Fish stew with vegetables
1/4 pint vegetable oil
3/4 pint tomato sauce
1 onion, thinly sliced
1/4 level teaspoon cayenne pepper
2 level teaspoons salt
1 and 1/2 lb. fresh-water fish (bream or roach preferred)
1 packet frozen okra or 1/2 lb. tinned okra, pods cut in halves
3 carrots, cut in 1/4-inch slices
1 small head cabbage, quartered and sliced
1 packet frozen French beans
8 oz. Rice
Cooking Instructions:
Combine oil, tomato sauce, onion, pepper and salt in a 12-inch sauté pan, and bring to the boil. Add to this mixture the fish cut into 6 serving pieces, okra, carrots, cabbage and beans. Cover; bring mixture to the boil and cook over low heat for 5 minutes. Add rice and continue cooking for 25 minutes; add extra water during cooking if necessary.
Ingredients:
1 kg couscous
1 kg assorted meats, cubed
500 ml peanut butter
1 large onion, chopped
3 tomatoes, crushed
6 tbsp oil
1 tbsp tomato paste
1/2 cabbage, shredded
2 small aubergines, cubed
Cooking Instructions:
Add 2.5 l of water to a large casserole dish and bring to a boil. Line a colander with cheese cloth or muslin and place the couscous in this. Rinse the couscous under running water then place the colander over the boiling water and cover. Allow to steam until cooked (about 20 minutes). Meanwhile, heat oil in another large pot and brown the meat in this before ading the onions, tomatoes and tomate paste. Mix thoroughly then add enough water to just cover and stir-in the peantu butter. Add the other vegetables then cover and simmer for an hour (adding more water as necessary) until everything is cooked. Serve the vegetable and meat stew on a bed of the couscous.
Ingredients:
400 g dried black-eyed peas
Half a small onion, chopped
2 small carrots, chopped
1 egg, whisked
Salt and black pepper to taste
Flour for coating the beancakes
Groundnut or palm oil for frying
Cooking Instructions:
Soak the black-eyed peas over hight. The following day rub them between your fingers to remove the skins. Remove the skins and drain the beans. Place in a large pan and cover with water. Bring to a boil, reduce to a simmer and cook for 40 minutes, or until the beans become soft. Drain the beans and place in a blender along with the onion, carrots and egg. Season to taste then blend to a smooth paste. Shape the resultant mixture into balls then press into flat discs. Dip these in flour then shallow fry in veregable oil until browned (about 10 minutes), turning occasionally.
Ingredients:
1 large onion, chopped
1/2 tsp cinnamon
1 tsp ginger
1 tsp garlic powder
1 tsp chilli flakes
1 tsp coriander
1 tsp salt
3 tbsp olive oil
900 g minced lamb
3 large eggs
50 g breadcrumbs
Piri-Piri Sauce
Cooking Instructions:
Add the oil to a large frying pan and fry the onion, cinnamon, garlic, garlic powder, chilli flakes, coriander and salt until the onion is soft and golden brown. Allow to cool then mix with the minced lamb. Add the eggs and breadcrumbs to bind and mix well. Form into small meatballs with your hands. Cool for 1 hour then fry in oil until browned all over and cooked through. Serve over rice drizzled with Piri-Piri Sauce.
Ingredients:
4 sweet potatoes
3 hens eggs
15 ml plain flour
30 ml margarine
A little milk
Breadcrumbs
Cooking Instructions:
Peel and boil the potatoes until tender. In a mixing bowl, mash the cooked potatoes and add in the flour, and a little salt, and mix well. Add milk as necessary to make a workable paste. Beat eggs and put into a shallow dish. Put the breadcrumbs into another shallow dish. Take a scoop of potato batter and make into a flat cake about 5mm deep and 5 cm diameter. Coat both sides in beaten egg. Coat both sides in breadcrumbs. Fry the fritters on each side until golden brown. Serve hot with chutney and fairtrade lemon quarters as a starter or serve hot as a side dish.
Ingredients:
500 g millet, sorghum, corn or rice flour
2.2 l water
Cooking Instructions:
Add the water to a large pot and bring to a boil. Slowly add about a quarter of your chosen flour to the pot, stirring rapidly so that no lumps form. Reduce the heat and reserve some 250 ml of the water and flour mixture. Slowly add the remaining flour, about 200 g at a time as you stir continuously. Add a little of the reserved liquid back to the pot if necessary. In the end you should have a smooth paste that's too thick to stir. Complete the cooking by covering the pot and simmering very gently over low heat for about 10 minutes. Remove from the heat and serve warm with any soup, stew or sauce.
