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Gambia (Gambian Recipes)

World Cuisine Recipes

   Gambia's cuisine is an admixture of Native, Arabic, Portugese and British influences. Fufu is the country's staple and it is a major local producer of cassava flour. Much of Gambian cuisine also reflects similarities with Senegalese cookery as the populations of the two countries are very similar.
Chicken and Beef Benachin

1/2 chicken
1/2 lb beef
4 onions
2 slices yate
1 teaspoon pounded fresh peppers
2 large fresh tomatoes
3 dessertspoons tomatoe puree
3 cloves garlic
2 bay leaves
1 1/2 cigarette cups oil
1/2 small cabbage
1 large bitter tomatoe
1 large aubergine
1 slice pumpkin
2 big peppers
Black pepper to taste
2 or 3 cigarette cups rice (1 lb)
6 cigarette cups water
Salt to taste
Cooking Instructions:
Prepare, wash and cut chicken into portions. Remove gristle, etc from beef, wash and cut into equal portions. Mix chicken and beef together. Season with salt, black pepper, pounded garlic and vinegar. Allow to stand for 1/2 hour before cooking. Prepare vegetables accordingly. Peel, wash and slice onions thinly. Fry the chicken in hot oil until brown, turn over and fry likewise. Remove from pan and put aside. Add beef and fry until quite brown. Add the sliced onions and fry until golden brown. Placed the washed, scalded skinned and sliced tomatoes to rest of ingredients in pan. Put the tomato puree and pounded fresh peppers into saucepan. Cook gently for 15 minutes. Pour in measured water. Bring to a boil, add all the prepared vegetables, fried chicken, bay leaves and salt. Remove the chicken and vegetables when cooked and keep in a warm place. Taste seasoning. Add the washed rice to cooking pot. Put the big sliced peppers and bring to a boil. Reduce heat and cook under low heat until most of the liquid is absorbed. Serve. Pile the rice on an oval dish, place the vegetables and chicken on top.
Filijee's Fabulous Perch Benachin

3 filets of Perch or some other kind of fish
1 butternut squash
1 big onion
2 cups of rice
3 cloves of garlic
1 big green pepper
4-5 hot peppers
1 small head of cabbage
Cooking Instructions:
Chop up all ingredients. In a big pot, add enough oil to cover the bottom about 1/4 inch and heat. After the oil's hot, add the chopped garlic. Wait until it's brown (to flavour the oil) and then remove the chunks of garlic. Add the chopped butternut squash and let it cook for 2-3 minutes, and then the fish. Then add the onions and keep stirring. Then add the chopped up green pepper and about 1/2 teaspoon salt. Mix in the pureed hot peppers and black pepper. Add 2 cups of water and then mix in the tomatoes. Stir in about 3 spoons of tomato paste and cover the pot. After coming to a boil sprinkle in 2 cups of rice and 2 more cups of water. Reduce heat to simmer. Add additional water and spices as needed. Add in the cabbage. Wait for the rice to do its thing, and you're all set.
Kebbeh Kunda Benachin

1 bonga fish
6 white fish
2-4 onion
Pepper, black and red
1 big Jumbo cube (bullion)
1/4 cup tomato paste
4 cups small grain rice
1 1/2 cup oil
Bitter tomato
Cooking Instructions:
Clean all the fish and add salt. (The bonga fish is to add flavour). Start heating the oil in a deep pot. Chop up the onion. Prepare the "Nokas" as follows: pound pepper (red and black) together. Add 1/2 of the chopped onion to the pounded pepper mixture and continue to pound. Add 1 big jumbo. Set Nokas aside. Squish the tomatoes separately and add the other half of the chopped up onion mix. Put cleaned fish in whole into the hot oil. Oil should cover the fish about 1/2 of the way up. Sprinkle crushed tomatoes/oinion mixture onto the frying fish. Dilute the tomato paste with water until runny and add to frying fish. Don't stir the frying fish mixture but wait until the oil is red (from the tomato paste). Add 1 can of water to the fish. Add bitter tomato and pumpkin (choppped up into big pieces). Add salt to taste. Rinse rice off twice. Don't overwash. Put rice in metal collander over boiling mixture to steam. Seal gap with a rag. Take fish out and veggies when cooked. Set aside. Leave the broth in the pot. Add Nokas to the broth. Add steamed rice to finish cooking. Reduce heat. Cook rise until only oil is left. Eat.

1 pint of vanilla yogurt
8 ounces of sour cream
12 ounces of evaporated milk
Can of crushed pineapples
Dash of nutmeg
Splash of vanilla flavoring
Cooking Instructions:
Mix all the ingredients except the couscous together to make the sauce. Cook the couscous separately with water. Serve Chakery sauce over couscous.
Chicken Yassa-Gambia Style


2 kg Chicken
400 g shredded onion
150 g butter
4 big peppers or chilli, shredded
2 bay leaves, crushed pepper corn
1 lemon
4 cl chicken stock/water
Cooking Instructions:
Cut chicken into fourths, sprinkle with juice of lemon and salt. Grill and keep warm, saute chicken. Add all other ingredients, cover and cook on a low fire until tender and juice well reduced. Dish up and garnish with sliced tomatoes and lemon. Serve, of course, with rice and eat with your hands.

6 T Peanut Butter
1/8th Habanero pepper
2 C water
1 T tomato paste
1 Maggi cube
1 T Lemon or lime juice
2 cloves garlic
Cooking Instructions:
Boil water. Mix-in Maggi. Mix-in Peanut Butter until smooth. Mix in tomato paste. Add garlic, pepper, and any other veggies you want. Add lemon/lime juice in last 5 minutes of cooking. It's all done when the peanut oil begins to separate and rise to the top.
Pepper Soup

1 tablespoon black pepper
1 tablespoon red pepper
1 tablespoon seasoning salt
Dash of garlic salt
1 tablespoon chicken flavoring (Maggie cube)
1 6-8 oz can of tomato paste
1 lb of cut up chicken
Cooking Instructions:
Boil chicken in a large pot for ten minutes with 8 cups of water. Add black pepper, red pepper seasoning salt, garlic salt and chicken flavoring (Maggie cube). Boil until there is about 2 cups of broth left in pan. Add a can of tomato paste and cook until the soup is thick. Serve over rice.

One small onion
One fish
1/2 pound beef
1/2-1 cup red palm oil
2 10 oz boxes of frozen cut okra
2 fresh hot peppers
1 teaspoon of red pepper
4 chicken or beef maggi cubes
1 teaspoon of salt
1/2 teaspoon of curry
8 cups of water
Cooking Instructions:
Clean fish and boil in 8 cups of water until fish is done, about 10-15 minutes. Take fish out of pan and add the beef. Thaw and rinse okra. Add okra to pan. Pull fish from bones and put into pot. Keep boiling the water and add onions, fresh hot pepper, maggi cubes, salt and curry. Boil the superkanja until it thickens and has about one cup of water left. Add red palm oil and turn down heat to meduim. Continue to cook as stirring. Superkanja will be done when palm oil comes to the top. Instead of using fresh fish you can save yourself time and use filet of fish. Gambians enjoy the palm oil, however, this may be changed to your liking. After the palm oil reaches the top you may serve it over cooked rice.
Churah Gerteh (Rice and Peanut Porridge)

150 g rice
100 g peanuts or peanut butter
1.8l water
Salt and sugar to taste
Cooking Instructions:
Add the rice, peanut butter (or pounded peanuts) and water to a cooking pot. Season with salt and bring to a boil. Cook for serveral minutes, stirring occasionally. Reduce the heat and continue to simmer for about 50 minutes, or until the rice is thoroughly cooked. Add sugar to taste, spoon into a bowl and add a little milk to thin and cool the mixture.
Nyebbeh with Oli Gravy

For the Nyebbeh:
600 g beans
Salt to taste
For the Oil Gravy:
350 ml palm oil or groundnut oil
2 onions, finely chopped
2 tbsp tomato paste
Salt and black pepper to taste
Cooking Instructions:
Soak the beans over night. Rub between your hands to remove any skins. Rinse the beans and place in salted water. Bring to a boil and simmer for some 80 minutes, or until the beans are tender. Meanwhile prepare the oil gravy. Heat the oil in a pan, add the black pepper, onion and tomatoe paste. Fry for a few minutes then add 300ml water and salt to taste. Cook until all the water has evapourated. Drain and mash the beans and serve with the oil gravy pourde on top.
Sosfarin (Gambian Flour Soup)

200 g flour
360 ml oil
2 tbsp tomato paste
2 hot chillies (eg scotch bonnet)
1 tbsp lime juice
2 onions
5 tomatoes
Black pepper
Cooking Instructions:
Add the tomatoes, tomato paste, black pepper, garlic and onions to a pestle and mortar or food processor and render to a paste. Spoon the paste into hot oil and fry for a few minutes. Add the lemon juice and 600ml water and boil for 10 minutes. Mix the flour with 200 ml water and add to the soup. Allow the mixture to simmer for 10 minutes and serve over rice.

World Cuisine Recipes


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