Loading Gambia Ecookbook
Turn the page

The {Page-Turner-Cookbook} featuring

Gambia
Cuisine is influenced by:
- African -
Traditional Gambian dishes cooked in homes are mostly rice, the staple food, with a covering of various spicy sauces as on the right. However, steamed millet, couscous, cassava is also eaten. The defining ingredients for these various dishes are either peanut butter paste (Domoda), ladies fingers (Okra), palm oil (chew deu terr) or edible leaves such as spinach or cassava leaves. Very popular among poor families is Mbahal which is rice mixed with grated peanuts, dried fish such as bonga. Many of these dishes are also common to Senegalese cooking as both countries have common cultural ties.
Some of the best known authentic dishes are 'Domoda' (peanut butter sauce), 'supakanja' (okra stew), 'benachin' (Jolof Rice), 'Chere' (couscous type millet), chicken 'Yassa' (fried chicken in onions).

Moroccan spiced chicken breasts  Print Recipe


Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
1 tablespoon olive oil
4 boneless, skinless chicken breast
2 tablespoons canola oil

For Moroccan spice mix:

1 teaspoon grated orange zest
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon hot chili powder
1 teaspoon coarsely ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon ground cloves
Moroccan spice mix:
Mix ingredients together thoroughly.
Use as directed in Moroccan spiced chicken.

To prepare Moroccan spiced chicken breasts:
Blend the spice mix and olive oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate 30 minutes. Heat canola oil in a large nonstick skillet over medium-high heat.
Sauté the chicken breasts until cooked through, about 6 minutes per side.
Serve with coucous or rice.

Moroccan spiced chickpea soup  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:1 hour
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Skillet chicken and rice  Print Recipe

A quick and easy dinner on the table in no time
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
454 g (1Lb) skinless boneless chicken breasts, cut into cubes;
300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
1 2 3 4 5