Tag: main course
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.
Coctel de Camerones
Coctel de Camerones
Shrimp cocktail is popular all over Mexico. What is different about Mexican cocktail sauce is that it doesn’t have horseradish in it. It gets it’s bite and flavor from hot sauce and limes, plus the shrimp stock you create when you boil the shrimp. The shrimp get drenched in the sauce and topped with red onion, avocado, and cilantro. Serve the shrimp cocktail with tortilla chips or saltine crackers and lime wedges.
Ingredients
- 4 cups water
- 2 tsp salt
- 1/4 onion
- 4 garlic cloves minced
- 1 bay leaf
- 1 tsp thyme
- 1 lb 16/20 ct. shrimp peeled and deveined; tails removed except for 4
Cocktail Sauce
- 1 cup ketchup
- 1 tbsp hot sauce
- 3 tbsp lime juice
- 3/4 cup reserved shrimp stock
- salt and pepper to taste
Toppings and Accoutrements
- red onion finely chopped
- avocado diced
- cilantro chopped
- lime wedges
- tortillas chips
Instructions
- Bring the salted water to a boil with the onion, garlic, bay leaf, and thyme. Drop in the shrimp and boil for 2 minutes. Cool the shrimp completely in ice water. Save the shrimp stock.
- Mix together the cocktail sauce ingredients.
- Place the tailless shrimp in the bottom of a wide wine glass or bowl.
Gboma Dessi
Gboma Dessi
This is the first Togolese recipe on stonedsoup.net! Togo is a small West African country on the Gulf of Guinea, in between Ghana and Benin. Togolese cuisine is made up of African, French, and German influences. Tomato and spinach is a popular combination, which happens to be the base of this every so tasty dish, gboma dessi. A spicy tomato sauce is simmered down. Then spinach is stirred in, followed by sautéed chicken that was seasoned with commonly used spices such as ajowan seeds, anise, cardamom, ginger, and nutmeg. What really stands out to me in this dish is the texture the ground pumpkin seeds add to the sauce. It reminds me of what a scoop of ricotta does to an Italian tomato sauce. You can serve gboma dessi with rice, potatoes, or polenta.
Servings: 4
Ingredients
- 2 lbs boneless skinless chicken thighs cut into 2” pieces
- 1 tsp ajowan seeds ground
- 1 tsp anise seeds ground
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 4 tbsp vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1-3 habanero
- 2 roma tomatoes diced
- 3 tbsp tomato paste
- 1 tbsp ginger grated
- 2 cups chicken stock
- 1/4 cup pumpkin seeds ground
- salt to taste
- 1 lb spinach washed
Instructions
- Season the chicken with the ajowan, anise, cardamom, ginger, nutmeg, and salt.
- Heat up 2 tbsp of cooking oil in a large sauté pan over medium high heat. Sauté the chicken for 8 minutes until cooked through. Remove from the pan.
- Heat up the other 2 tbsp of cooking oil. Sauté the onions and garlic over medium heat for 5 minutes.
- Add in the habanero and sauté for another minute.
- Add in the tomatoes, tomato paste, and ginger. Cook for 2 minutes.
- Pour in the stock and ground pumpkin seeds. Season with salt. Simmer over medium low heat for 20 minutes.
- Stir in the spinach. Cook for 5 minutes until spinach is wilted.
- Stir in the chicken and cook for 5 more minutes.
