Elite life
Guinea-Bissau (Guinea-Bissau Recipes)
Ingredients:
500 g tender cassava
Cane syrup
Cooking Instructions:
Bake the cassava on a barbecue or on hot coals (or under the grill) when done peel and cut into thin slices and place on a serving tray. Drizzle the cane syrup over the top and serve.
Ingredients:
1 chicken, cut into serving-sized pieces
1 large onion, chopped
2 large tomatoes, diced
300 g peanuts, crushed in a pestle and mortar
50 ml palm oil
Salt to taste
2 red chillies, chopped
Cooking Instructions:
Season the chicken with salt and chilli then set aside. Meanwhile fry the onion in the palm oil and when soft add the chicken and fry until browned. Add the crushed peanuts and tomatoes to the chicken then add enough water to just cover and mix well. Bring the mixture to a boil reduce to a simmer and cook until the chicken is tender (about 40 minutes). Serve on a bed of rice.
Ingredients:
200 g raw peanuts
450 g tilapia
juice of 1 lemon
1 tsp salt
1/4 tsp pepper
6 thin slices of onion
1 tbsp vegetable oil
2 medium onions, grated
1 sprig parsley, chopped
1 tsp salt
60 ml chicken broth
Vegetable oil for frying
Cooking Instructions:
Spread the shelled peanuts on a baking tray and place in an oven pre-heated to 170°C and roast for 10 minutes. Remove from the oven and grind to a powder in a food processor. Season the fish with lemon juice, salt, pepper and the onion slices and set aside to marinate for 30 minutes. Once ready fry the fish in the vegetable oil until golden brown on all sides. Remove on the pan and allow to cool. Flake the fish and remove any bones and skin. Add the fish to the onions, parsley, salt and ground peanuts. Mix in a bowl and add just enough of the chicken broth so that all the ingredients hold together. Shape into balls and fry in hot oil until golden brown on all sides. Serve as a snack with drinks.
Ingredients:
1.5 kg white fish cut into fillets
3 onions, sliced into rings
6 tomatoes, blanched, peeled and sliced
1kg potatoes, thinly sliced
Green bananas, quartered
Green bell peppers, de-seeded and sliced
250 ml oil
Salt
2 hot chilli peppers
Cooking Instructions:
Place alternate layers of onions, peppers, potatoes, tomatoes, fish and tomatoes in a saucepan. (Make sure you season the fish with salt and chopped chillies along with a drizzle of oil). Add enough water to just cover and cook on medium heat. Agitate the pot every now and then to make certain that the contents do not stick to the bottom. Continue cooking until the vegetables are tender and the fish is done (about 35 minutes).
Ingredients:
900 g neck of mutton or lamb, sliced
1 small pork shank
4 strips bacon, cut lengthways into strips
450 g split dried peas
100 g rice
2 large celery sticks, finely chopped
2 large potatoes, coarsely grated
2 large carrots, coarsely grated
1 large onion, finely chopped
2 bayleaves
Salt and pepper to taste
Cooking Instructions:
Place all the ingredients (except peas and rice) into a large cast iron casserole pot. Add 2l water, cover and bring to the boil. Lower the heat and allow to simmer for 2 hours. Towards the end of cooking you will need to stir frequently to prevent burning. Add the peas and rice to the pot along with 2.5l water. Season to taste, cover and simmer for 2 hours. Again, stir frequently as the soup thickens to prevent burning. Serve immediately.
