47. Cameroon

African Fish Roll(Fish pie)

Prep Time

1 hr 20 mins

Cook Time

20 mins

Total Time

1 hr 40 mins

African Fish Roll(Fish pie) -- a popular West African street food – specifically in Cameroon,Nigeria and Ghana that is made with some sort of shortcut pastry  filled with sardines and spices. These fried fish pies are  crunchy, slightly sweet, spicy and oh so good!!

Course: Breakfast

Cuisine: African

Servings:  -20 rolls

Calories: 174 kcal

Author: Immaculate Bites

Ingredients

Filling

• 1 can sardines in chili tomato sauce 15oz or 425gram
• ½ medium onion chopped
• ½ teaspoon parsley
• ¼ teaspoon curry powder

Dough

• 1 cup plus 2 tablespoon water
• 1¼ teaspoon yeast
• 2 ½ tablespoons or 30grams sugar
• ½ tablespoon salt
• 4 cups or 500grams flour All Purpose Flour
• 5 oz or 142g unsalted butter margarine

Instructions

1. Drain half of the tomato sauce from the mackerel and place in a medium sauce pan. Then add the onions, curry powder and let it simmer for about 10-15 minutes until almost all the liquid has evaporated , add parsley . Stir and simmer for about 2 more minutes. Set aside and let it cool.
2. In a large bowl add the warm water, and yeast. Set aside for 5 minutes
3. Using a stand mixer or by hand, mix the flour, sugar, salt, then add margarine, mix well until the ingredients have been fully incorporated.
4. Then add the yeast mixture to the flour mixture and mix for about a minute
5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth
6. Cover and let it sit for 30 to 45 minutes.
7. Divide dough into 1 -2 ounce each- you will have about 25 -35 each depending on the weight.
8. On a lightly floured work surface, using a rolling pin, roll out the each 2 ounce dough until ½” larger in diameter.
9. Then place a teaspoon of fish mixture and roll it up. Repeat the process. Set aside the fish pie
10. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking.
11. Scoop up the batter with a spoon preferably and fry in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies)
12. Using a slotted spoon, remove the fish pie and place them on paper towels.
13. Serve warm or at room temperature.

Sese Plantains

Country: Cameroon
Course: Sides or Appetizers
Makes: 4-6 servings 

Ingredients:

• 2 large green plantains
• 10 1/2 cups water
• 2 medium tomatoes, peeled and chopped
• hot pepper, to taste
• 1 large onion, peeled and chopped
• 1/2 cube vegetable stock (optional)
• 1 tablespoon palm oil
• salt, to taste
• roasted cashew nuts, to garnish

Directions:

1. Cut the plantains up into 6 pieces each. Bring the water to a boil and add the plantains. Cook for 10 minutes, then add the tomatoes, pepper and onion.
2. Simmer for 10 more minutes, then add the stock cube. Cover the pot and give the cube about five minutes to dissolve, then add the palm oil.
3. Cook for an additional 10 minutes and season to taste with salt and pepper. Sprinkle with cashews and serve.

African Grill Chicken (kati kati)

African Grill Chicken (kati kati) - grilled chicken, then sauteed to perfect with the right blend of spices to give you a lip-smacking chicken dish!

Course: Main

Cuisine: African

Servings:  -9 pieces

Calories: 185 kcal

Author: Immaculate Bites

Ingredients

• 3-4 pounds of chicken skin- on cut up into desired pieces
• 1 ¼ teaspoon salt
• 1 tablespoon onion powder
• 1 ½ tablespoon garlic powder
• 1 teaspoon white pepper
•   ½ teaspoon cayenne pepper
• 1 teaspoon bouillon powder , you may replace with salt
• Sauce
• 2 fresh tomatoes
• ½ cup water or more as needed
• Chicken bouillon to taste

Instructions

1. Trim chicken of excess fat and pat dry with a cloth or paper napkin.
2. In a small bowl combine the spices, onions, pepper, garlic, and Maggie.
3. Season chicken with spice rub.
4. Preheat a hot barbecue, grill, griddle or frying pan.
5. Place chicken on the grill coated with cooking spray; grill for about 20~30 minutes, rotating sides or until browned and almost cooked.
6. Blend tomatoes and set aside.
7. Heat up a large saucepan over medium heat –add palm oil to the pan and tomatoes puree. Sauté for about 4-5 minutes, stirring occasionally
8. Transfer the chicken to the saucepan and bring to a simmer over low heat, spooning the sauce over the chicken to coat.
9. Add about 1/2-1cup of water cover and cook until the chicken is well flavored by the sauce 4 to 5 minutes and thoroughly cooked through. Adjust for seasonings and oil
10. Remove from the heat and serve warm with fufu and njama njama.

African Egg Roll/African Scotch Eggs

Prep Time

45 mins

Cook Time

15 mins

Total Time

1 hr

 

African Style Scotch Eggs- Crunchy, Spicy Tasty and Meat Free. Portable, easy to make and great anytime!

Course: Snack

Cuisine: African

Servings: 

Calories: 309 kcal

Author: Immaculate Bites

Ingredients

• 6 boil eggs
• ¼ cup Luke warm water
• ½ teaspoon yeast
• 1/3 cup Whole milk
• 1 ½ tablespoons sugar
• 1 teaspoon salt
• 2 cups flour
• ½ teaspoon granulated garlic
• ½ teaspoon paprika
• ¼ teaspoon white pepper.
• 2 oz. unsalted butter margarine
• Oil for deep-frying

Instructions

1. In a medium bowl add the warm water, and yeast. Set aside for 5 minutes. Then add milk, sugar, and salt
2. Using a stand mixer or by hand, mix the flour, garlic powder, white pepper and paprika
3. Then add butter, mix well until the ingredients have been fully incorporated.
4. Turn the dough out onto a lightly floured surface. Knead dough until it is smooth.
5. Place the dough on a well-floured surface. Roll out dough about 1 inch thick.
6. Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the scotch egg dough. Continue cutting out dough until all dough has been cut- six pieces.
7. Gently wrap the dough around the egg as evenly as possible, pinch the bottom, making sure there are no cracks or opening.
8. Repeat the process. Set aside the egg roll.
9. Cover and let it rest for 30 minutes.
10. Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking.
11. Gently drop the scotch egg with a spoon preferably and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies)
12. Using a slotted spoon, remove the Scotch egg and place them on paper towels.
13. Serve warm or at room temperature with this African Pepper Sauce.

Cameroon Banana Cake Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

This is Cameroon Banana cake as I enjoyed while growing up. It is great for snacking, breakfast, parties or for entertaining guests. It is also a great way to use up overripe bananas. Hope you enjoy this recipe!

Course: Snack

Cuisine: Cameroonian

Servings: 12 cupcakes

Calories: 145 kcal

Author: Precious Nkeih of preciouscore.com

Ingredients

• 2 large bananas or 3 small bananas
• 1 1/2 cups flour
• 1/4 cup of vegetable oil
• 2 large eggs
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon powder or nutmeg optional
• A pinch of salt

Instructions

1. Prepare your baking tins by greasing or by lining with cupcake liners then set your oven to 350 Degrees Fahrenheit (About 176 Degrees Celsius).
2. Peel your dejected bananas and dump in a blender. Add in some water (about a quarter cup) and blend. If you are feeling like an Ajebota, use liquid milk to blend instead of water. Put that in your mixing bowl. It is the one and only mixing bowl you will need for this recipe. Praise the Lord.
3. Now crack open your eggs and dump in.
4. Pour in the vegetable oil. Give that a really good mix.
5. Now my friend, throw in flour, sugar, salt, baking powder and baking soda. Now mix until everything is in harmony.
6. Fill your prepared baking tin with the batter trying to make sure each cup has about the same amount of batter fill each to about 2/3rd.
7. Now top each of them with a few shakes of cinnamon powder. Please note that this is totally optional. Use a spoon to lightly swirl the cinnamon. Don't mix it. Just turn it in a little so it looks more appealing.

   Alternately add half a teaspoon of ground nutmeg when adding the flour and other dry ingredients. 
8. Bake in the preheated oven for about 20 minutes or until a toothpick inserted in one of the cakes comes out clean.

Recipe Notes

If you wish, you could use this same recipe and bake one large cake. It should bake well in a 9-inch pan. 

CARDAMOM TEA

INGREDIENTSNutrition

• 4cardamom pods
• 4black peppercorns
• 4cloves
• 1cinnamon stick
• 4slices fresh ginger, quarter slices
• 2tablespoons honey or 2 tablespoons sugar
• milk
• Place all ingredients in 2 1/2 cups of water, heat, but do not boil, for half an hour and strain.
• Add honey and milk. Enjoy!
• (Good Eats: Toffee Lace Cups)