Chicken Yassa - Gambia style

• 2kg Chicken
  
• 400 Grs shredded Onion
  
• 150 Grs butter
  
• 4 big peppers or chilli (shredded)
  
• 2 bay leaves, crushed pepper corn
  
• 1 lemon
  

1. 4 cl chicken stock/water
   
2. Cut Chicken into fourths, sprinkle with juice of lemon and salt.
   
3. Grill and keep warm, saute Chicken.
   
4. Add all other ingredients, cover and cook on a low fire until tender and juice well reduced.
   
5. Dish up and garnish with sliced tomatoes and lemon.
   
6. Serve, of course, with rice and eat with your hands.
   
   

Kebbeh Kunda Benachin

• 1 bonga fish
• 6 white fish
• 2-4 Onion
• pepper, black and red
• 1 big Jumbo cube (bullion)
• 1/4 cup tomato paste
• 4 cups small grain rice
• 1 1/2 cup oil
• pumpkin
• tomatoes
• bitter tomato
  

1. Clean all the fish and add salt. (The bonga fish is to add flavour.)
2. Start heating the oil in a deep pot.
3. Chop up the Onion
4. Prepare the "Nokas" as follows: pound pepper (red and black) together. Add 1/2 of the chopped Onion to the pounded #pepper mixture and continue to pound. Add 1 big jumbo. Set Nokas aside.
5. Squish the tomatoes separately and add the other half of the chopped up Onion mix.
   
6. Put cleaned fish in whole into the hot oil. oil should cover the fish about 1/2 of the way up.
   
7. Sprinkle crushed tomatoes/oinion mixture onto the frying fish.
   
8. Dilute the tomato paste with water until runny and add to frying fish.
   
9. Don't stir the frying fish mixture but wait until the oil is red (from the tomato paste).
   
10. Add 1 can of water to the fish.
    
11. Add bitter tomato and pumpkin (choppped up into big pieces). Add salt to taste.
    
12. Rinse rice off twice. Don't overwash.
    
13. Put rice in metal collander over boiling mixture to steam. Seal gap with a rag.
    
14. Take fish out and veggies when cooked. Set aside. Leave the broth in the pot.
    
15. Add Nokas to the broth. Add steamed rice to finish cooking.
    
16. Reduce heat. Cook rise until only oil is left.
    
17. Eat.

Domada

• 6 T Peanut butter
  
• 1/8th Habanero pepper
  
• 2 C water
  
• 1 T tomato paste
  
• 1 Maggi cube
  
• 1 T lemon or lime juice
  
• 2 cloves garlic

1. Boil water. Mix-in Maggi.
   
2. Mix-in Peanut butter until smooth.
   
3. Mix in tomato paste.
   
4. Add garlic, pepper, and any other veggies you want [onions, casava, bell peppers, green tomatoes, cabbage, etc].
   
5. Add lemon/lime juice in last 5 minutes of cooking.
   
6. It's all done when the peanut oil begins to separate and rise to the top.

Domodah Gambia

• 2 lbs. Chicken or Beef
  
• 1 cup cooking oil
  
• 2 tablespoons tomato paste
  
• 1-2 cups tomato juice or water
  
• 3-4 tomatoes, seedless
  
• 2 large onions
  
• salt or Maggi cube 1 1/2-1 3/4 cups smooth Peanut butter
  
• 2 fresh hot peppers or 1 teaspoon ground red pepper
  
• 1 small Eggplant, carrot, Potato or cabbage (as is your wont-maybe all!)
  
• 3-4 cups rice

1. Heat 1 cup cooking oil in a 2-3 quart pot.
   
2. Brown 2 lbs. of Chicken (or cubed Beef) in oil and add 1 cup water or tomato juice.
   
3. Add salt or a Maggi cube.
   
4. Cook 15-20 minutes.
   
5. Grind together 3-4 seedless tomatoes with 2 large onions and 1 teaspoon of ground/dried hot red peppers.
   
6. Add this to Chicken/Beef & enough water or tomato juice to make 6 cups. (For hot stew add 2 hot peppers).
   
7. Add 1 1/2 to 1 3/4 cups smooth Peanut butter and 2 tablespoons of tomato paste & continue cooking.
   
8. Ten minutes before Chicken appears cooked add sliced, unpeeled Eggplant (or carrots, potatoes or chunks of cabbage if you like).
   
9. Cook Chicken/Beef until tender & the oil rises on top.
   
10. Serve over rice.

More Gambian recipes:
http://recipes.wikia.com/wiki/Category:Gambian_Recipes »