Tag: appetizer
Cosa-Cosa Camarao
Cosa-Cosa Camarao
With Angola being heavily influenced by Portuguese cuisine and being on the western coast of Africa, shrimp and peri peri make a perfect pair. Cosa-cosa translates to hot-hot, which these definetily are. The shrimp only take 4 minutes on the grill or under the broiler, making this a quick and easy go to.
Equipment
- metal skewers
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 1 tsp salt
- 1 lime juiced
- 4 tbsp peri peri sauce plus more for dipping
Instructions
- Season the shrimp with sea salt. Let marinate for 30 minutes, then toss with the lime juice.
- Turn on your oven’s broiler. Place 5 shrimp on each skewer. Brush each side with peri peri sauce. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 2 minutes a side.
Chickpea Fritters
Chickpea Fritters
This is a pretty standard chickpea fritters recipe that is super tasty and ready in 10 minutes. All the ingredients get pulsed in a food processor. The cilantro and green onion gets stirred in. Drop them in a pot of hot oil with a cookie dropper for 5 minutes to fry, then drain the grease. The secret to having these fritters stay together in the oil without breaking apart is to not touch them. Let the fritters set. They’ll be alright. If you fidget with them right off the bat, they’ll separate. Serve the fritters with a simple yogurt sauce made of Greek yogurt, honey, crushed red pepper, salt, and pepper.
Equipment
- food processor
- cookie dropper
Ingredients
- 1 can chickpeas drained
- 1 large egg
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 green onions finely chopped
- 1/2 cup cilantro finely chopped
- vegetable oil for frying
Instructions
- Place the chickpeas, egg, seasonings, and baking soda in a food processor.
- Blend until smooth.
- Stir in the green onion and cilantro.
- Heat up 3” deep of vegetable oil in a small pot over medium high heat. Using a cookie dropper, drop in 4-5 balls of the dough. Fry for about 5 minutes, flipping half way through. Drain grease on paper towel.
Asun (Nigerian Smoked Peppered Goat)
Asun (Nigerian Smoked Peppered Goat)
Asun is the ever popular Nigerian smoked goat. Goat meat gets marinated in a maggi bouillon cube, then smoked. Both mesquite and oak are great woods to use for smoking goat. But there’s a lot more to asun than just smoking the goat. It then gets sautéed with onion and habanero. It then gets braised with another maggi bouillon cube to get tender. Asun is typically served as an appetizer at parties, but can be served as a main course with rice and beans. You can find 1 kg bags of good quality goat meat at just about every Asian market for relatively cheap.
Servings: 4
Equipment
- Electric Smoker
Ingredients
- 2 1/2 lb goat meat cut into 2” cubes
- 2 habanero finely chopped
- 1 large onion finely chopped
- 2 maggi bouillon cubes
- 3 tbsp olive oil
- salt to taste
- 1/2 cup water
Wood Chips
- 1/2 mesquite
- 1/2 oak
Instructions
- Marinate the goat meat with 1 crushed maggi bouillon cube, salt, and olive oil for a couple of hours in the refrigerator.
- When ready to smoke, place the goat on a rack and let rest at room temperature for an hour.
- Preheat the smoker to 250 degrees. Place the goat meat in the smoker.
- Smoke the goat meat for 2 hours.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the goat, onions, and habanero for 5 minutes.
- Add in a 1/2 cup water and the other maggi cube. Bring to a boil. Cover. Reduce the heat to medium and dimmer for 30 minutes.
- Remove the cover and cook for 5 more minutes to reduce any moisture.
