Africa Healthy FOOD

22/09/2023

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Delicious bite

16/09/2023

Coq au Vin
19 ingredients

Meat
• 150 g Bacon piece
• 4 Chicken drumsticks
• 4 Chicken thighs

Produce
• 1 Bay leaf
• 3 Garlic cloves
• 1 Mashed potato
• 400 g Mushrooms, white
• 2 tbsp Parsley
• 16 Pearl onions or picking onions
• 3 Thyme

Canned Goods
• 750 ml Beef stock
• 2 tbsp Tomato paste

Baking & Spices
• 1/4 tsp Black pepper
• 7 tbsp Flour
• 1/2 tsp Pepper
• 1 tsp Salt

Oils & Vinegars
• 3 tbsp Vegetable oil

Dairy
• 60 g Butter, unsalted

Beer, Wine & Liquor
• 750 ml Pinot noir red wine

Fast Prep, Big Flavours

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Home Stews
Coq au Vin
BY:Nagi
PUBLISHED:1 Sep '21UPDATED:10 May '23

234 Comments
RECIPE V VIDEO V DOZER V
Coq au Vin is the well-known French chicken stew where pieces of meat are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity. There are remarkably few ingredients and it’s a simple process, but the results are fit for a king – or queen!

Coq au Vin in a pot, ready to be served
Coq au Vin – French chicken stew
Chicken stews are delightful and criminally underrated in my book. Too often they play second fiddle to the divas of the stew world like lamb shanks, braised short ribs and curries. Maybe it’s because chicken as a meat is considered somewhat “common”? As a result, delicious and hardworking dishes like this Everyday Chicken Stew (with crispy skin!) or this weeknight Fast Chicken Stew just don’t get their share of the love they deserve.

If there’s any dish that can rise above the image problem that most chicken stews suffer though, it’s got to be Coq au Vin. This French (naturally!) classic is all about succulent bone-in chicken pieces braised in a glossy, alluringly dark and rich red wine sauce. The sauce’s deeply savoury flavour perfumed with herbs and bacon is complex and seems to just linger forever. If I had to call it (and regular readers know I w

15/09/2023

INGREDIENTS
FOR THE STEAK BURGERS:

1 pound (454 g) ground beef
1/4 cup (30 g) breadcrumbs
1 large egg
2 teaspoons (10 ml) Worcestershire sauce
1 teaspoon (5 ml) onion powder
1/2 teaspoon (2.5 ml) garlic salt
1/2 teaspoon (2.5 ml) mustard powder
1/4 teaspoon (1.25 ml) kosher salt
lots fresh ground black pepper , or to taste
1 Tablespoon (15 ml) cooking oil , for searing beef patties
FOR THE MUSHROOM GRAVY
3 Tablespoons (30 g) butter
8 ounces (227 g) mushrooms , sliced
1 medium onion , sliced
2 cloves garlic , minced
1/4-1/2 cup (30-60 g) flour , depending on how thick you like your gravy
3 cups (720 ml) broth (beef, chicken or vegetable)
kosher salt or sea salt , or to taste
black pepper to taste
BURGER TOPPINGS
4 burger buns
4 slices Swiss cheese , or other preferred cheese
1/2 cup (105 g) mashed potatoes

INSTRUCTIONS

In large bowl mix together all the steak burger ingredients (beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper). Shape into 4 burger patties.
Salisbury Steak Meatball ingredients in a bowl

Heat large pan over medium-high heat and then add oil. Brown both sides of patties (about 1 minute per side) and then remove from the pan.
Brown Burger Patties

Keep same pan and beef juices over medium-high heat. Add the mushrooms and onion and cook until onions are golden and excess mushroom liquid evaporates, about 10 minutes.
Best Mushroom gravy Recipe with Salisbury Stew

Add garlic and butter. Cook for about 1 minute.
Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 – 1 cup of beef stock, whisking until incorporated.
Increase heat to High. Slowly pour in the remaining broth and whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).

Once gravy starts to boil, reduce heat to low. Stirring often, simmer until the gravy starts to thicken, about 5-10 minutes. Add salisbury steak burger pattie

13/09/2023

Paneer in Hot Garlic Sauce
16 ingredients

Produce
• 1 Chilli, Medium Green
• 2 Chilli, Dry Red
• 4 Big Cloves Garlic
• 1/2 tsp Garlic powder
• 1/2 cup Green onion, Fresh

Condiments
• 3 tbsp Schezwan sauce/sri racha sauce
• 1 tbsp Soy sauce

Baking & Spices
• 1/2 tsp Black pepper
• 1 tsp Brown sugar
• 3 tbsp Cornstarch
• 1 tsp Red pepper flake
• 2 Pinch Salt

Oils & Vinegars
• 1 tsp Oil
• 1 tsp Vinegar

Dairy
• 20 Cubes Paneer

Liquids
• 49 tbsp Water

Making of hot garlic sauce

Prepare garlic and Green chillies by chopping them.

Take a pan/wok.Heat it .

Add one tsp of oil to it .

Add dry red chilli and let it crackle.Add chopped garlic and green chilli to it .

Let it cook it till they look light brown ,.That will infuse the oil with the flavour of garlic and chilli.Add red pepper flakes ,crushed black pepper to it .

Add chilli sauce.soy sauce ,brown sugar to it.stir it and let it cook for 1 minute on low flame .

Add corn starch mixed with 3 cups of water.Make it lump free.Add it to the pan/wok.

Let it cook on medium flame .Add vinegar .Taste the sauce.If you need to add salt .Do it .

Add paneer to it .Let it cook on medium flame .

Cook it till you feel that consistency is right for you .

Garnish with green onion and serve with noodles or rice.

Enjoy.

13/09/2023

Nigerian Chicken Stew
13 ingredients

Meat
• 2 lbs Chicken thighs

Produce
• 1 Habanero pepper
• 1 Onion
• 1 Red bell pepper
• 1/2 tsp Thyme
• 3 Tomatoes
Canned Goods
• 2 Carrots
• 1 tsp Bouillon powder
• 1 cup Chicken stock

Baking & Spices
• 1/2 tsp Black pepper
• 1/2 tsp Curry powder
• 1/2 tsp Salt
• 1 Salt and black pepper

Oils & Vinegars
• 1/2 cup Olive oil

Instructions
Wash and pat dry the chicken.
Rub the chicken thighs with salt and black pepper, and leave them in a bowl.
Heat olive oil in a pan.
Brown the chicken on each side (about 10 minutes each).
Cut the onion into two and chop one part into small pieces.
When the chicken is done, take it out and set it aside.
Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.
Sauté the chopped onion in the oil till translucent.
Pour the blended tomato and pepper mix and boil for 5 minutes.
Add chicken, stock, bouillon, curry, and thyme.
Taste for salt and add more if necessary.
Cook for 20 minutes or until chicken is done.

12/09/2023

Senegalese Poulet Yassa
17 ingredients

Meat
• 6 pieces Chicken thighs

Produce
• 2 Bay leaves
• 5 cloves Garlic
• 1 Habanero
• 4 Onions
• 1 Parsley

Canned Goods
• 2 tsp Bouillon powder
• 3/4 cup Chicken stock

Condiments
• 2 tbsp Dijon mustard
• 3/4 cup Green olives
• 1/2 cup Lemon juice, freshly squeezed

Baking & Spices
• 2 tsp Black pepper
• 1 tsp Ginger spice
• 1 tsp Salt

Oils & Vinegars
• 1/4 cup Apple cider vinegar
• 2 tbsp Oil
• 1/4 cup Peanut oil

How to make Yassa poulet in four easy steps:
Step 1: Marinate the Chicken and Onion: Leave the chicken to marinate in the refrigerator for 6 to 8 hours. If you can go overnight, that will be just fine. The longer, the better. The chicken gets its deep flavor from marinating, and this goes a long way in making the chicken more flavorful. Please be sure not to skip this step.
Step 2: Brown the Chicken: Get the oil heated up and brown the chicken on both sides. You want the skin to be nicely browned and crispy.
Step 3: Cook down the Onions for about 5 to 10 minutes depending on how caramelized you want the onions to be.
Step 4: Combine everything: Add the browned chicken to the cooked down onions together with the leftover marinade and chicken stock. Cook further till done and serve over white rice.

If you are new to making African dishes, this is a good recipe to start with and you will be glad you did