Chicken and Beef Benachin - Djolof Rice

Ingredients
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

1. Prepare, wash and cut chicken into portions. Remove gristle, etc from beef, wash and cut into equal portions.
2. Mix chicken and beef together. Season with salt, black pepper, pounded garlic and vinegar. Allow to stand for 1/2 hour before cooking.
3. Prepare vegetables accordingly.
4. Peel, wash and slice onions thinly.
5. Fry the chicken in hot oil until brown, turn over and fry likewise. Remove from pan and put aside.
6. Add beef and fry until quite brown. Add the sliced onions and fry until golden brown.
7. Placed the washed, scalded skinned and sliced tomatoes to rest of ingredients in pan.
8. Put the tomato puree and pounded fresh peppers into saucepan. Cook gently for 15 minutes.
9. Pour in measured water.
10. Bring to a boil, add all the prepared vegetables, fried chicken, bay leaves and salt.
11. Remove the chicken and vegetables when cooked and keep in a warm place. Taste seasoning.
12. Add the washed rice to cooking pot. Put the big sliced peppers and bring to a boil.
13. Reduce heat and cook under low heat until most of the liquid is absorbed.
14. Serve. Pile the rice on an oval dish, place the vegetables and chicken on top.

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Filijee's Fabulous Perch Benachin

Ingredients  

  
• 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

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.  

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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
• pumpkin
• tomatoes
• bitter tomato

1. Clean all the fish and add salt. (The bonga fish is to add flavour.)
2. Start heating the oil in a deep pot.
3. Chop up the onion
4. 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.
5. Squish the tomatoes separately and add the other half of the chopped up onion mix.
6. Put cleaned fish in whole into the hot oil. Oil should cover the fish about 1/2 of the way up.
7. Sprinkle crushed tomatoes/oinion mixture onto the frying fish.
8. Dilute the tomato paste with water until runny and add to frying fish.
9. Don't stir the frying fish mixture but wait until the oil is red (from the tomato paste).
10. Add 1 can of water to the fish.
11. Add bitter tomato and pumpkin (choppped up into big pieces). Add salt to taste.
12. Rinse rice off twice. Don't overwash.
13. Put rice in metal collander over boiling mixture to steam. Seal gap with a rag.
14. Take fish out and veggies when cooked. Set aside. Leave the broth in the pot.
15. Add Nokas to the broth. Add steamed rice to finish cooking.
16. Reduce heat. Cook rise until only oil is left.
17. Eat.

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Chicken Yassa

Ingredients

• 8-10 skinless chicken breasts (or their equivalent)
• For the marinade
• 2/3 c. oil
• 1 c. red wine vinegar
• 1 c. freshly-squeezed lime juice
• 6 chicken-bouillon cubes, crushed
• 24 small garlic cloves, mashed
• 6 tsp. fresh ginger, grated
• 2 tsp. salt (or to taste)
• 12 tsp. coarse black pepper
• 3-4 tsp. red pepper (ground or flakes)

The Night Before:

• Make the marinade by combining all the ingredients (except the chicken)
• Clean the chicken breasts. Place the chicken in a large glass baking dish. Pour about 1/3 to 1/2 of the marinade over the chicken, and let it marinate overnight. Reserve the rest of the marinade. At some point, turn the chicken over.

• Next evening, turn on the broiler in the oven. Put the rack on the 2nd rung from the top. Broil the chicken 15-20 minutes on each side. (In my oven, 15 minutes usually does it.) The chicken should look crispy but not burnt. If you're really ambitious, when the top side of the chicken is under the broiler, take it out & baste it after 5 or 6 minutes. Then finish broiling.
• While you're broiling the chicken (or even before), saute a lot of thinly-sliced onions in a non-stick skillet. Cook slowly over medium-low heat till golden.
• Heat the reserved marinade in the microwave. If you don't have a microwave, add toward the end of the cooking time in the oven. You have to do this because otherwise, all the marinade will evaporate at broiling temperature.
• Heap the sauteed onions over the chicken. Serve with warm French or Italian bread which is great for mopping up all the marinade. Also serve with a good salad of greens.

Ingredients

• 2 lbs. chicken or beef
• 1 cup cooking oil
• 2 tablespoons tomato paste
• 1-2 cups tomato juice or water
• 3-4 tomatoes, seedless
• 2 large onions
• Salt or Maggi cube 1 1/2-1 3/4 cups smooth peanut butter
• 2 fresh hot peppers or 1 teaspoon ground red pepper
• 1 small eggplant, carrot, potato or cabbage (as is your wont-maybe all!)
• 3-4 cups rice

Heat 1 cup cooking oil in a 2-3 quart pot. Brown 2 lbs. of chicken (or cubed beef) in oil and add 1 cup water or tomato juice. Add salt or a Maggi cube. Cook 15-20 minutes. Grind together 3-4 seedless tomatoes with 2 large onions and 1 teaspoon of ground/dried hot red peppers. Add this to chicken/beef & enough water or tomato juice to make 6 cups. (For hot stew add 2 hot peppers). Add 1 1/2 to 1 3/4 cups smooth peanut butter and 2 tablespoons of tomato paste & continue cooking. Ten minutes before chicken appears cooked add sliced, unpeeled eggplant (or carrots, potatoes or chunks of cabbage if you like). Cook chicken/beef until tender & the oil rises on top. Serve over rice. 

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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

1. Boil chicken in a large pot for ten minutes with 8 cups of water.
2. Add black pepper, red pepper seasoning salt, garlic salt and chicken flavoring (Maggie cube).
3. Boil until there is about 2 cups of broth left in pan.
4. Add a can of tomato paste and cook until the soup is thick.
5. Serve over rice.

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Chakery / Dessert

Ingredients:
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 Couscous