![]() Add the paste and saute over a medium-low heat for 10 minutes, stirring occasionally and adding a little more oil if the paste starts to stick to the pan. Heat 1 tablespoon of the peanut oil in a large, heavy-based saucepan or shallow frying pan. It has vibrant Okra, tomato sauce, garlic, onions, and meat. Place all the paste ingredients in a food processor and blitz into a coarse paste. It is made in Iran which is probably the closest in method and outcome to other Middle Eastern countries. Stir in the okra, cover again, and cook until tender, about 10 minutes. Bamya (Bamyeh) stew is a very popular dish and one of my absolute favorites. Cook, stirring occasionally, until the meat is tender, about 45 minutes. Bring the stew to a boil over high heat, then cover and turn the heat down to low, keeping the dish at a steady simmer. It is the calorie-crammed Coaster meal which pleases not only the formal luncheon party but its servitors and any hangers-on who may follow the rich hot scents to the cookhouse door. Stir in the tomato sauce, beef broth, and salt and pepper. Step 3: Once tender-crisp, squeeze with lemon and garnish with parsley. Such is West Africa’s own colorful ceremonial contribution to the week’s bill of fare a meal usually preceded by pink gins and washed down with ice-cold beer and best taken with friends at leisure and slept off in the late afternoon of a non-working day. Step 2: Saute the onion, garlic and okra in olive oil. These nobly centre a table spread with saucered ‘gages’ : chopped tomatoes, onions, bananas (all both raw and cooked), pineapple, grapefruit, tangerine, prawns and shredded coconut, okra, groundnuts (whole and crushed), powdered ginger, stink-fish, red and green peppers, and chutney - with a big bowl of cold, astringent fruit salad afterwards to refresh the heated palate. The main dish, basically chicken, swims in pungent juices and comes with a heaped platter of rice. …’country-chop’…is chicken curry or ‘groundnut stew’ or ‘palm-oil chop’. Reduce heat and stir in peanut butter and a bit of water or broth. Add jalapeño peppers and keep stirring for a minute. Add chopped cilantro, stir until fragrant for almost another 30 seconds. Add onion, garlic and coriander then sauté for about 2-3 minute until fragrant. ![]() Add the optional vegetables, sweet potatoes or yams, and/or dried shrimp or prawns. In a dutch oven or a large pot, heat olive oil over medium heat. Fry the tomatoes, onions, garlic, chile peppers over high heat. ![]() In Black Man’s Palaver (Jonathan Cape, London, 1958), Isobel Ryan describes “Chop”, prepared by a hired cook, as a tradition among expatriates: Reduce heat, add a cup of water or chicken broth and simmer. ![]()
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