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Gravy Chicken
Gravy Chicken
This is the first Liberian recipe on stonedsoup.net! This delicious stew consists of chicken stewed with a spicy bell pepper/tomato based sauce. The last 5 minutes of cooking, jumbo shrimp are added into the pot. Traditionally, Liberians also add fried fish to the sauce, but this can be omitted. The gravy chicken is served with check rice, a spinach based rice that is eaten all over West Africa.
Equipment
- blender
Ingredients
- 1/4 cup vegetable oil
- 4 large bone in chicken thighs
- 2 tbsp tomato paste
- 1 lb large shrimp peeled and deveined
- 2 red bell peppers
- 1 green bell pepper
- 2 tomatoes
- 1 medium onion chopped
- 5 garlic cloves
- 1/2 tsp ginger minced
- 1 habanero
- 1/4 cup basil chopped
- salt and pepper to taste
- 1 tbsp chicken bouillon
- 1 tsp paprika
Instructions
- Add peppers, garlic, tomatoes, half of the onions, ginger, and basil to a blender.
- Purée until smooth. Set aside.
- Boil the chicken with for 30 minutes with onions, bouillon, paprika, salt, and pepper.
- Strain the chicken, reserving the stock. Set aside.
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the tomato paste for a minute.
- Pour in the purée and simmer for 15 minutes over medium heat.
- Pour in 2 cups of the reserved stock. Add in the chicken. Simmer for 10 minutes.
- Add in the shrimp and simmer for 3-5 minutes until the shrimp are cooked through.
Cherry Berry 420 Pecan Bread
Cherry Berry 420 Pecan Bread
Well, I was hitting the cheeba hard this morning and all of a sudden, an hour later I had a loaf pan of what I’m now calling cherry berry pecan bread. It’s really up to you if you want to add a 420 lipid of choice; either butter or oil. Regardless if you do or don’t, this baked good is extremely tasty.
Equipment
- loaf pan
Ingredients
- 1 1/3 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup 420 oil or butter
- 2 large eggs beaten
- 3/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup blueberries washed
- 1/2 cup cherries pitted and quartered
- 1/2 cup pecans chopped
Instructions
- Mix together the flour, baking soda, and baking powder in one bowl; eggs, sugar, 420 oil/butter, salt, and vanilla in another.
- Mix the dry ingredients into the wet ingredients.
- Stir in the berries and pecans.
- Preheat the oven to 350 degrees. Grease a loaf pan. Pour in the batter.
- Bakefor 45-50 minutes. Let rest on a rack. Cool completely before serving.
Shrimp Rougaille
Shrimp Rougaille
Shrimp rougaille is the Mauritian version of the classic dish, shrimp creole. Jumbo shrimp are finished off on top of a spicy creole tomato sauce. They will only need 1 minute of cooking time plus 4 minutes in the covered pan off the heat. This will allow the shrimp to steam in the sauce, making them succulent and tender instead of over cooked. Serve the rougaille with saffron cumin rice.
Servings: 2
Ingredients
- 1 tbsp vegetable oil
- 1 medium white onion finely chopped
- 1 red bird’s eye chili finely chopped
- 1 tbsp ginger grated
- 2 garlic cloves minced
- 1 tbsp thyme
- 3 roma tomatoes diced
- 1/2 cup water
- 12 16/20 ct. shrimp peeled and deveined
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up vegetable oil in a sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the chili, garlic, ginger, and thyme. Sauté for 3 minutes.
- Add in the tomatoes. Season with salt. Sauté for 10 minutes. Pour in the water and simmer for another 5 minutes.
- Place the shrimp in a single layer on top of the rougaille sauce. Cook for 1 minute without touching.
- Place a cover on the pan. Turn off the heat. Let the shrimp steam in the pan for 4 minutes until cooked through.
