Elite life
Equatorial Guinea (Equatorial Guinea Recipes)
Ingredients:
1 l water
2 Maggi cubes
1 onion, chopped
pinch of oregano
3 garlic cloves, minced
1 tbsp lemon juice
2 tbsp tomato paste
Pinch of cayenne pepper
400 ml peanut butter
1 habanero chillies, pounded to a paste
3 bayleaves
Salt and pepper to taste
3 tbsp oil
Cooking Instructions:
Fry the onion and garlic in the oil until soft. Pound the tomato and chilli together into a paste and add to the pan. Fry for a few minutes then add all the remaining ingredients. Bring to a boil, reduce to a simmer, then cook, uncovered for 30 minutes. If the sauce isn't thick enough for your liking then cook further. You can turn this into a stew rather than a sauce by doubling the volume of water and adding 2 chicken breasts, thinly sliced.
Servings: 8
Ingredients:
3 tablespoons five-spice powder
4 tablespoons vegetable oil
Four 2 1/2-pound guinea hens, rinsed and patted dry
For the sauce:
1 cup dry white wine
Zest of 1 1/2 navel oranges, removed in strips with a vegetable peeler
eight 1/4-inch-thick slices of fresh gingerroot, crushed lightly with the flat
3 whole star anise
2 1/2 cups chicken broth
1/2 cup water
3 tablespoons soy sauce
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
For steamed broccoli rabe as an accompaniment:
2 1/2 pounds broccoli rabe
Cooking Instructions:
In a small bowl stir together the five-spice powder and 2 tablespoons of the oil, rub the mixture on the guinea hens, and season the hens with salt. In a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it is hot but not smoking and in it brown the hens lightly, 1 at a time. Arrange the browned hens, breast side down, in 2 roasting pans and roast them in a preheated 350°F. oven, switching the pans from one rack to the other after 30 minutes, for 50 minutes to 1 hour, or until a meat thermometer inserted in the fleshy part of the thigh registers 170°F. Transfer the hens to a cutting board and let them stand, covered loosely with foil, for 15 minutes.
Make the sauce while the hens are standing: Skim the fat from the pan juices, divide the wine between the pans, and deglaze the pans over high heat, scraping up the brown bits. Transfer the mixture to a large saucepan, add the zest, the gingerroot, and the star anise, and boil the mixture until the liquid is reduced to about 1/3 cup. Add the broth, the water, and the soy sauce and cook the mixture at a slow boil for 5 minutes. Stir the cornstarch mixture, stir it into the zest mixture, and simmer the sauce for 2 minutes. Strain the sauce through a fine sieve into a saucepan and keep it warm. Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and arrange the meat on it. Spoon some of the sauce over each serving and serve the remaining sauce separately.
To make steamed broccoli rabe: Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and wash the broccoli rabe well in several changes of cold water. In a steamer set over boiling water steam the broccoli rabe, covered, for 4 to 5 minutes, or until the stems are tender.
Ingredients:
500 g guinea fowl breasts, cut into 3 cm strips
1 tbsp vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
500 ml chicken stock or stock from the guinea fowl bones
200 g long-grain rice
1 tsp dried oregano
1 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp salt
1/4 tsp ground pepper
1/8 tsp turmeric
400 g tin chopped tomatoes
1 red bell pepper, de-seeded and cut into strips
1/2 tin (250 g) black-eyed peas or any beans or peas
Cooking Instructions:
Heat the oil in a pan and cook the guinea fowl strips until they are almost done. Remove the meat and set aside then fry the onion and garlic. Cook until the onion has softened then add the rice and fry for a few minutes before adding the stock, rice, pregano, paprika, cayenne pepper, salt, pepper and turmeric. Bring to a boil, reduce to a simmer and cook, covered, for 15 minutes. Add the tinned tomatoes, bell pepper and beans. Stir, cover, and simmer for 5 more minutes, until the rice is tender. Add the meat, cook for a few minutes to heat the meat then serve.
Ingredients:
400 ml beef stock
400 ml water
1 hot chilli, pounded to a paste
1 tomato, chopped
2 tbsp lemon juice
2 large avocados, thinly sliced
4 tbsp peanut butter
Cooking Instructions:
Bring the water and stock to a boil and add all the ingredients except the peanut butter. Reduce to a simmer and cook for 20 minutes. Extract 6 tbsp of the broth, mix with the peanut butter and return to the pot. Cook for a further 10 minutes. Allow to cool and serve warm.
Ingredients:
8 firm fish steaks (eg kingfish, swordfish, mackerel or tuna) about 200g each and 3cm thick
3 garlic cloves, crushed
2 scotch bonnet chillies, minced or pounded to a paste
250ml lime juice
3 tbsp coconut oil or palm oil
Salt and black pepper, to taste
Peanut sauce
Spinach sauce
Avocado sauce
Cooking Instructions:
Rinse the fish then drain and blot dry with paper towels. Season the fish liberally with salt and black pepper then place in a glass or ceramic baling dish. Add the garlic and chillies then pour the lime juice over the top. Turn a few times to ensure that they're evenly coated then place in the fridge to marinate for 90 minutes. When ready, heat a grill or barbecue. Drain the fish and blot dry before brushing with oil and seasoning with salt and black pepper. Cook for about 4 minutes per side, arrange on a plate and serve with the sauces.
Servings: 6
Ingredients:
600 g spinach, de-stemmed and finely chopped
200 g smoked fish, flaked
1 large onion, chopped
60 ml peanut butter
700 ml warm water
360 ml palm oil
2 scotch bonnet chillies, left whole but scored
Cooking Instructions:
Fry the onion in a little of the palm oil until softened. Mix the peanut butter with the water and add to the pot along with the other ingredients. Bring to a boil and simmer for 20 minutes, until well thickened. Add the palm oil and remove the chillies. Cook for a further 10 minutes. This sauce can be served either hot or cold.
Ingredients:
2 tablespoons peanut oil
2 jalapeño chilies, minced
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
3/4 cup dry white wine
1/3 cup soy sauce
1/3 cup (packed) dark brown sugar
2 teaspoons cornstarch
1 tablespoon fresh lime juice 1/4 cup shopped fresh cilantro
24 large uncooked shrimp, peeled, deveined
24 large sea scallops
6 metal skewers
Cooking Instructions:
Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown). Mix wine, soy sauce, sugar and cornstarch dissolves. Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature). Prepare barbecue (medium-high heat). Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce, reserve. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce. Grill just until cooked through, about 3 minutes per side. Transfer to plates. Serve with reserved sauce.
