Tag: main course
Crab Beninoise
Crab Beninoise
This is the first recipe from the West African country of Benin on stonedsoup.net! Fish, seafood, and chicken are the main consumed proteins in this French colonized(now independent as of 1960) country, formerly known as the Kingdom of Dahomey. Yams and corn are the main staples of Benin, along with rice and beans, couscous, oranges, mangoes, avocado, bananas, kiwi, and pineapple. Many of their dishes still have a strong French influence, much like this one you’re about to experience.Crab Beninoise is a rich crab custard that is very easy to prepare and will impress the hell out of your dinner guests. Jumbo lump crabmeat is mixed with eggs, onion, tomato, garlic, and serranos. The mixture is then ladled into ramekins, topped with breadcrumbs, and baked. The inside is light and fluffy while the breadcrumbs create a nice crust.
Servings: 4
Equipment
- ramekins
Ingredients
- 8 oz lump crab meat
- 1/2 cup white onion finely chopped
- 1/2 cup tomato chopped
- 1/2 serrano peppers finely chopped
- 3 garlic cloves minced
- 3 large eggs beaten
- salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Mix together the eggs, crab meat, onion, tomato, garlic, serrano, salt and pepper.
- Preheat your oven to 350 degrees. Grease the insides of 4 ramekins. Equally distribute the crab/egg mixture into the ramekins.
- Cover the tops with breadcrumbs.
- Bake for 25 minutes. Turn on the broiler. Place on the top rack and broil for 1-2 minutes until the tops ate golden brown. Let rest for 5 minutes before serving.
Nigerian Sausage Rolls
Nigerian Sausage Rolls
Sausage rolls are popular all over Nigeria and most African countries. The sausage is made from either beef or pork(depending on religious beliefs), and is rolled up inside a buttery biscuity pastry. They get baked, and I get baked. The sausage rolls turn out golden brown and flakey. Before you know it, you just might accidentally eat all of them in a course of a night.
Servings: 12 sausage rolls
Equipment
- food processor
- rolling pin
Ingredients
Dough
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 large egg beaten
- 1/2 cup cold water
- 2 tbsp milk
- garlic powder
Sausage
- 3/4 lb ground pork
- 1 large egg
- 1 maggi bouillon cube crushed
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
Instructions
- Mix together the flour, baking powder, and salt.
- Mix in the butter, egg, and cold water until a dough forms. Roll into a ball and cover with a damp cloth.
- Place the ground pork, egg, anc seasonings in a food processor.
- Process until smooth. You will want the fat to be broken down.
- Lightly flour a clean surface and a rolling pin. Cut the dough ball into 4 equal pieces
- Roll out one of the pieces into an 8”x10” rectangular sheet; about the size of a sheet of paper.
- Spread a quarter of the sausage down the left side of the dough.
- Roll it up like a fatty. Don’t lick it.
- Cut it into 3 equal pieces. Repeat these steps for the rest of the ingredients.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the sausage rolls on the sheet in rows of 4. Using a fork, prick 2 sets of holes in each roll. Brush each roll with milk. Lightly sprinkle on garlic powder.
- Bake the sausage rolls for 25-30 minutes. Let sit for 10 minutes before serving.
Egg Roll Kimbap
Egg Roll Kimbap
Kimbap has become my new obsession. As I’ve been learning about kimbap, there are more varieties then the traditional version with beef, carrots, spinach, pickled radish, crab, and cucumber. This type I’m making today is an egg roll kimbap. The rolled egg omelette contains spam, carrots, bell pepper, green onions, and mirin. The egg roll gets rolled up in kimbap rice in a sheet of nori. Slice them into 1” thick pieces and it’s kimbap time. These are great as an appetizer, snack, lunch, dinner, and second dinner.
Equipment
- sushi rolling mat
Ingredients
- 3 cups steamed rice
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 tsp salt
- 1/4 tsp white pepper
- 6 large eggs beaten
- 4 oz spam julienned; cut into tiny cubes
- 1/4 medium red bell pepper julienned; cut into tiny cubes
- 1 small carrot julienned; cut into tiny cubes
- 2 green onions finely chopped
- 1/2 tbsp mirin
- vegetable oil
- 3 sheets nori
Instructions
- Mix together the steamed rice, sesame oil, sesame seeds, salt, and white pepper. Set aside and keep warm.
- Mix together the eggs, spam, carrots, bell pepper, mirin, and green onion.
- Grease a nonstick frying pan with oil over medium heat. Pour a 1/4 cup of the egg mixture into the pan, letting it set for a minute.
- Once firm, roll up the omelette. Push it to the right side and pour in another 1/4 cup of the egg mixture. Let it firm up for a minute, then roll it up. Take out of the pan. Do these steps with the rest of the egg mixture. You should be able to get 3 nice egg rolls.
- Take a sheet of nori and place it on a sushi rolling mat. Spread out evenly 1 cup of the rice across the sheet.
- Place an egg roll across the very bottom of the rice.
- Tightly roll it up using the mat.
- Slice into 1” slices.
