G Countries – Recipes

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Guyana
(recipe borrowed from the cooks at: www.islandflave.com)

Bacon Fish Rolls

  • 8 Slices of Bacon
  • 8 small fillets of fish
  • Salt and pepper
  • Lemon juice
  • Parsley
  • Rice to serve

Directions:  Roll 1 slice of bacon around one fish fillet and secure with toothpick. Sprinkle salt and pepper over the fish roll. Squeeze some lemon juice. Repeat steps 1 – 3 for each fish fillet. Bake on a greased pan at 350 degrees for about 20 – 30 minutes. Garnish with parsley.

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Guinea-Bissau
(recipe borrowed from the cooks at: www.celtnet.org.uk)

Pea Soup and Meat

  • 900g neck of mutton or lamb, sliced
  • 1 small pork shank
  • 4 strips bacon, cut lengthways into strips
  • 450g split dried peas
  • 100g rice
  • 2 large celery sticks, finely chopped
  • 2 large potatoes, coarsely grated
  • 2 large carrots, coarsely grated
  • 1 large onion, finely chopped
  • 2 bay leaves
  • salt and pepper to taste

Method: Place all the ingredients (except peas and rice) into a large cast iron casserole pot. Add 2l water, cover and bring to the boil. Lower the heat and allow to simmer for 2 hours. Towards the end of cooking you will need to stir frequently to prevent burning. Add the peas and rice to the pot along with 2.5l water. Season to taste, cover and simmer for 2 hours. Again, stir frequently as the soup thickens to prevent burning. Serve immediately either as a soup, ladled into bowls, or as a stew with rice.

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Guinea
(recipe borrowed from the cooks at: www.friendsofguinea.org)

Poulet Yassa

  • 3-4 pounds chicken
  • 6 lemons, squeezed.
  • 2 cloves garlic, minced
  • 6 onions, sliced in rounds
  • 1 or 2 red peppers, or 1/4 to 1/2 tsp cayenne
  • 4-6 tbsp oil
  • bay leaf
  • salt and pepper
  • rice to serve

Wash and dry chicken and cut into pieces.  Marinate chicken in mixture of lemon juice, onions, garlic, and 2-3 tbsp of the oil for several hours, turning occasionally as that all parts are covered.  Remove chicken and grill, broil, or braise until all pieces are lightly browned on all sides.  Drain onions and garlic, but retain the marinade.  Use a heavy casserole, Dutch Oven, or fry chicken; saute onions and garlic in the remaining oil until soft.  Add chicken, bay leaf, peppers or cayenne, salt and pepper.  Simmer until chicken is tender (1 – 1 1/2 hours) or bake covered in medium (325 degree) oven.  Add marinade now and then so mixture remains moist.  Serve over rice.

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Guernsey
(recipe borrowed from the cooks at: http://blog.visitguernsey.com)

Guernsey Chancre Crab and Fresh Guernsey Herb Cakes
For the cakes

  • 400g new potatoes (0.88 lb)
  • 250g white crab meat (0.55 lb)
  • 200g brown crab meat (0.44 lb)
  • 15g chopped parsley (1 tbl)
  • 15g chopped chive (1 tbl)
  • 30g chopped coriander (2 tbl)
  • 30g chopped basil (2 tbl)
  • 10g tomato ketchup (2/3 tbl)
  • Salt and pepper
  • 100g breadcrumbs (0.43 cup)
  • 100g plain flour (0.43 cup)
  • 250ml Guernsey milk (1.05 cup)
  • 1 free range egg

For the dressing:

  • 1 fresh chilli pepper
  • 375ml rice vinegar (1.58 cup)
  • 125g granulated sugar (0.53 cup)
  • Juice of one lime

Method

1) Wash the new potatoes and simmer gently in seasoned water until tender. Remove from the heat and refresh under cold water, drain the potatoes well and lightly crush with a fork, set aside.
2) Pass the brown crab meat through a fine mesh sieve to remove any traces of shell. Pick through the white crab meat to ensure all traces of shell are removed.
3) Bind together the crushed new potatoes, brown and white crab meat, tomato ketchup and chopped fresh Guernsey herbs, season with salt and pepper to taste.
4) Divide the mixture into eight Pattie shapes or spoon into a 7cm diameter pastry ring and repeat until all the mixture is used.
5) Place in a refrigerator until firm. Once the crab cakes are firm, coat them with seasoned plain flour, followed by dipping each one in a mixture of beaten egg and milk. Finally roll in fine breadcrumbs, re-shape with a palette knife to make the cakes all uniform.
6) Gently fry each cake in a generous amount of Guernsey butter, turning each over as necessary. Heat through in a moderate oven before serving with chilli dressing and a salad of Fresh Guernsey Herbs.

For the chilli dressing:
Finely chop the chilli pepper and place with the rice vinegar and sugar into a saucepan over a medium heat. Stir to dissolve the sugar and simmer for 15 minutes or until mixture
has reduced to thin syrup, remove from heat and add lime juice.

Serve with a salad of fresh Guernsey herbs.

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Guatemala
(recipe borrowed from the cooks at: www.whats4eats.com)

Jocón (Guatemalan chicken in tomatillo-cilantro sauce)

  • Chicken, cut into serving pieces — 2 1/2 to 3 pounds
  • Water — 4 cups
  • Salt — 2 teaspoons
  • Pumpkin seeds (pepitas) — 1/4 cup
  • Sesame seeds — 1/4 cup
  • Corn tortillas, chopped, soaked in water, drained — 2
  • Tomatillos, hulled and chopped — 1 cup
  • Cilantro, chopped — 1 bunch
  • Scallions, chopped — 1 bunch
  • Jalapeño or serrano chile pepper, chopped — from 1 to 5
  • Rice to serve

Method:

Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.

Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred it with your fingers. Set aside.

Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder.

Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.

Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.

Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.

Jocon Variations:

Leave the chicken pieces whole if you prefer.

If you can’t find pumpkin seeds, simply use 1/2 cup of sesame seeds. And if finding sesame seeds is a problem, you can substitute a slightly smaller amount of tahini.

Cubed pork can be substituted for the chicken. There is no need to shred the pork, but you may need to simmer it longer for it to become tender.

Use any remaining broth to make rice to accompany the meal.

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Guam
(recipes borrowed from the cooks at: www.pereda-family.tripod.com)

Pepper Chicken

Start your rice and prepare your chicken, vegetables and sauce before you start cooking. The actual cooking goes quickly.

  • 1 pound boneless, skinless chicken breast
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium onion
  • 3 large cloves garlic, about 1 tablespoon minced
  • 16 ounces (or so) reduced-sodium chicken (or beef) broth
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon (freshly ground) black pepper
  • 2 tablespoons olive or canola oil

1. Cut chicken across the breast in thinnest possible strips.

2. Core and seed bell peppers, and cut them in thin strips. Slice the onion thinly, and mince garlic.

3. In a bowl, combine broth, soy sauce, cornstarch, salt and pepper. Stir to remove lumps from cornstarch. and set aside.

4. Heat wok or skillet over high heat for one minute. Add oil, let it heat through, then add chicken and garlic.

5. Stir until chicken is opaque (two minutes or so) then add peppers and onions and stir one or two minutes.

6. Stir chicken broth mixture again to distribute cornstarch, and add to pan. Stirring frequently, bring mixture to a boil.

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Guadeloupe
(recipe borrowed from the cooks at: www.myguadeloupe.ca)

Creole Pineapple Chicken

  • 2½ pounds skinless chicken, cut into big pieces
  • 1 pineapple, diced
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon soy sauce
  • 1 tablespoon butter
  • 1 tablespoon five-spice powder
  • Pinch Cayenne pepper
  • Oil
  • Salt

Instructions:  Sauté chicken in butter and oil. Once browned, add soy sauce, five-spice, garlic, and onion. Season to taste with salt and pepper. Simmer over low heat, 10 minutes. Add pineapple and cook, 1 hour 15 minutes. Serve hot!

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Grenada
(recipe borrowed from the cooks at: www.caribbeanchoice.com)

Roast Pork with Black Bean, Heart of Palm, and Corn Salad

Roast Pork:

  • 3 shallots, chopped
  • 2 bay leaves, crumbled
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 2 3/4-pound pork tenderloins

Sauce:

  • 1 1/2 cups fresh orange juice
  • 1/4 cup minced shallots
  • 3 tablespoons brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 3/8 teaspoon ground allspice

Also:

  • Fresh spinach leaves
  • 2 avocados, peeled, pitted, sliced crosswise
  • Minced fresh parsley

Black Bean, Heart of Palm, and Corn Salad:

  • 1 16-ounce can black beans, rinsed, drained
  • 1 10-ounce package frozen corn, thawed, drained
  • 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
  • 2 large tomatoes, seeded, diced
  • 1/2 red onion, minced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground coriander

METHOD / DIRECTIONS:

For Roast Pork: Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)

For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.

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Greenland
(recipe borrowed from the cooks at: www.recipes.wikia.com)

Tagliatelle with Prawns

Ingredients:

  • 400 g (14 oz) prawns

Pasta dough:

  • 200 g (7 oz) flour
  • 2 eggs
  • a little water
  • ½ dl (1.5 fl. oz) oil

Vinaigrette:

  • 1 dl (3 fl. oz) olive oil
  • 1 dl (3 fl. oz) balsamic vinegar
  • salt and pepper

Vegetables:

  • ½ red pepper
  • ½ green pepper
  • 400 g (14 oz) tomatoes
  • a little rose pepper
  • a little fresh coriander

Pasta dough:

Put the flour into a bowl, make a hollow in the middle and break the eggs into this hollow.

Add water and a little oil.

Knead the pasta dough and run it through a pasta machine.

Put the pasta aside.

Vinaigrette:

Mix the balsamic vinegar and the olive oil and season with salt and pepper.

Vegetables:

Cut the peppers into small cubes and blanch them.

Blanch the tomatoes, remove the skin and seeds and cut the flesh into cubes.

Chop the coriander.

Boil the tagliatelle in lightly salted water for approx. 5 minutes.

Sauté the prawns in olive oil and balsamic vinegar; let it simmer for approx. 2 minutes.

Serving:

Put the tagliatelle on a plate and mix with pepper, tomato and coriander.

Sprinkle the prawns on top.

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Greece
(recipes borrowed from the cooks at: www.allrecipes.com)

Spanikopita

  • 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 (16 ounce) package whole wheat phyllo dough
  • 1/2 cup unsalted butter, melted

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

Greek Salad

  • 3 large ripe tomatoes, chopped
  • 2 cucumbers, peeled and chopped
  • 1 small red onion, chopped
  • 1/4 cup olive oil
  • 4 teaspoons lemon juice
  • 1 1/2 teaspoons dried oregano
  • salt and pepper to taste
  • 1 cup crumbled feta cheese
  • 6 black Greek olives, pitted and sliced

Directions: In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

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Gibraltar
(recipe borrowed from the cooks at: www.tasty-vegetarian-recipes.com)

Granny’s Minestra

  • 1 Potato
  • 1 Onion
  • 1 Tomato
  • 3 tbsp Extra Virgin Olive Oil
  • Some Dried Basil
  • 150g Small pasta shapes
  • 1 Vegetable Cube
  • 1 small tin of Baked Beans
  • 1 tsp Salt
  • Sprinkle of pepper
  • Saffron/paprika

Wash and chop the vegetables. Bring 1 1/2 liters of water to boil in a medium saucepan and add the vegetables together with the Oil and stock cube – boil for 15 minutes on a high heat. Meanwhile, place the pasta into a microwaveable bowl and cook for 5 minutes in the microwave on full power. Drain away excess water. Once the vegetables are soft, blend them with a hand held blender (in the saucepan). Add the pasta shapes to the saucepan together with the baked beans, salt pepper, sprinkle of basil and paprika/saffron, and boil for 10 minutes.

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Ghana
(recipe borrowed from the cooks at: www.ghananation.com)

Shrimp Kebabs

  • 2 pounds fresh large Shrimp, cleaned
  • 1 teaspoon curry powder
  • 1/4 cup lemon juice
  • 1 teaspoon white pepper
  • salt to taste
  • 1 medium Onion, minced
  • l/2 pound Mushrooms (optional)
  • l/4 cup melted butter
  • 1 cup tomato juice
  • Rice to serve

Directions: Season Shrimp with lemon juice and salt. Let stand for 10 minutes. Clean Mushrooms. Mix remaining ingredients together. Alternate Shrimp and Mushrooms on skewers; coat with mixture of remaining ingredients and arrange in a shallow baking dish. Bake in a preheated oven at 350°F., turning from time to time until Shrimp are done and sauce dries up. Baste constantly. Serve hot. Serves 4 Cooking time: 1 hour

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Germany
(recipes borrowed from the cooks at: www.squidoo.com and www.bavariankitchen.com)

Wiener Schnitzel

  • 4 veal scaloppini
  • 1 egg
  • 1 tablespoons water, buttermilk or milk
  • ½ tablespoons canola oil (and more for frying)
  • 6 tablespoons flour
  • 6-8 tablespoons bread crumbs
  • salt, pepper
  • lemon to serve
  • parsley to serve
  • mashed potatoes to serve
  • salad to serve
  • steamed veggies to serve

Preparation:

Dry the veal scaloppini with paper towels. Tenderize the veal on both sides evenly with a meat mallet. Season with salt and pepper on both sides.

Prepare three dishes: 6 tablespoons flour in first dish, whisked egg with 1 tablespoon water and 1/2 tablespoons oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish.

Coat the veal with the flour on both sides, shake off any excess, dip in the egg mixture on both sides and lastly into the bread crumbs shaking off any excess.

Prepare a stainless steel or cast-iron skillet with some canola oil just enough to cover the bottom of the skillet and let it get hot on medium-high heat. Drop in a few bread crumbs, if the oil starts to sizzle carefully place the Schnitzel inside. Reduce heat to medium. Fry veal until golden brown turning once. Do not cover the skillet. Garnish with lemon slices and parsley.

Serve with rice, french fries, mashed/boiled potatoes, steamed vegetables or a garden salad. Garnish: 4 slices of lemon and some chopped fresh parsley.

Sauerkraut

  • 2 quart jars of good-quality sauerkraut. (How do we know it’s good quality? It costs more.)
  • 1 pound of smoked bacon, cut into thin strips.
  • 1 medium onion, diced
  • 1 large russet potato
  • 2 cloves of fresh garlic, minced
  • 1 Tablespoon of caraway seeds
  • 2 Tablespoons of paprika
  • 1 Tablespoon of black pepper
  • 1/2 cup of brown sugar
  • 2 Tablespoons of cold roux
  • 1 large beef bouillon cube
  • 1 cup of red wine – aah, make that 2 cups!

Preparation:
First, we fry the bacon strips halfway, then adding chopped onion and garlic we cook this until it’s all golden brown and the bacon is crispy. During the last 5 minutes, we add the caraway seeds, beef bouillon cube and brown sugar to the pan. Now we add the 2 cups of wine and the sauerkraut and let this come to a simmer. At this point, we grate the raw potato into the mix! After seasoning with paprika and black pepper, we mix the cold roux (equal amounts of flour and butter, gently cooked for about 15 minutes) into the kraut. Turn the heat to a low setting and simmer the dish for an hour or two. Bohemian sauerkraut, like so many other stews, tastes even better when reheated the next day.

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Georgia
(recipes borrowed from the cooks at: www.russian.recipes-recipies.com)

Chanakhi, Braised Lamb (Georgian manner)

  • 500 g lamb (1+ lb)
  • 750 g potatoes (1 – 2/3 lb)
  • 200 g tomatoes (2/5 lb)
  • 300 g eggplant (2/3 lb)
  • 200 g string beans (2/5 lb)
  • 1 onion
  • Salt, pepper
  • Parsley or kindza (coriander)

Wash the meat and cut into pieces (2 or 3 per portion). If available, use a 2 or 3 liter stoneware casserole. Add finely chopped onion, chunks of potatoes, tomatoes cut in half, string beans from which the strings have been removed, diced eggplant, parsley greens or kindza. Season with salt and pepper. Add two cupful of water. Cover with a lid and bake for 1 ½ to 2 hours. Serve in the casserole.

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Gaza Strip
(recipes borrowed from the cooks at: www.webgaza.net)

Fattoush

  • 2 tomatoes
  • 2 cucumbers
  • 2 spring onions
  • Lettuce
  • 1 Radish
  • Parsley
  • Green mint
  • 1 loaf of pita bread
  • Dressing: Lemon, salt, and olive oil

Fattoush Preparation: Cut the vegetables into small – medium size pieces. The lettuce, parsley and green mint should be cut in small pieces. Cut the pita bread into squares of 1 square cm each and either fry them until golden brown or roast them under the grill. Add the bread to the vegetable mixture. Add lemon, salt, and olive oil to taste.

Malfouf – Stuffed Cabbage

  • Medium Cabbage
  • 1 ½ cups ground lamb
  • 1 medium diced onion
  • 1 cup short grain rice
  • Garlic, you need few whole garlic cloves peeled and some minced.
  • Optional, you may use whole head of garlic with the peel in between the layers
  • 2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper. You may all the above spices or omit whichever you do not like to use.
  • Cooking oil
  • 1 cup Lemon juice
  • 1 cup water or as needed

Preparation:     Wash and drain rice.    Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.    Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.    Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.    Prepare stuffing of meat, rice, salt, pepper and the above spices.    Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.    Press together firmly. Place layer of the saved stems.    Place the whole garlic heads in between the rolled Malfouf.    Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on to. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter.    You may serve this dish hot or at room temperature, depends on your personal taste.

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Gambia
(recipe borrowed from the cooks at: www.accessgambia.com)

Gambian Chicken Yassa

  • 1-2 chickens cut into serving pieces
  • 6-8 large onions, sliced
  • 2 tablespoons of Dijon-style mustard
  • 3 heads of garlic (optional)
  • 1 cup of red vinegar
  • 2 fresh chili peppers
  • 1 teaspoon of dried chili peppers
  • 1 tablespoon of black pepper (freshly ground)
  • 6 Maggi © cubes
  • 1 bay leaf
  • 6 lemons or limes
  • Salt to taste
  • Cooking oil
  • rice to serve

Cooking Method:

1.            Wash the chicken pieces and dry them with a clean cloth.
2.            Now score the chicken and set aside for later.
3.            In a large cooking-pot, mix the onions, garlic, vinegar, lemon juice, bay leaf, mustard, vinegar and chilies.
4.            Now add the chicken pieces, stirring in well – preferably by hand.
5.            Let the chicken marinate for at least one hour. (For the best results you can keep the chicken marinating in the fridge for several hours or overnight).
6.            Before any cooking, remove the chicken pieces from the marinade; and, grill, over charcoal, until done on both sides.
7.            Remove the onions from the marinade; sauté gently in a little oil until soft and brown.
8.            Add the marinade and cook for five minutes.
9.            To this, add the chicken pieces and half a cup of water.
10.          Cover with lid and simmer for approximately 30 minutes or until the chicken is properly cooked; adding the Maggi© cubes, salt and pepper to taste.
11.          Serve with plain boiled rice (preferably Basmati Rice).

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Gabon
(recipes borrowed from the cooks at: www.celtnet.org.uk)

Gabon Cucumber Salad

  • 1 large onion, sliced paper thin
  • 2 medium tomatoes
  • 1 cucumber
  • 1 bunch parsley, minced
  • 2 tbsp olive oil
  • juice of 1/2 lemon
  • 1/2 tsp minced mint
  • 1 tbsp ground cumin
  • salt and black pepper to taste

Slice the onion paper thin, cut the tomato into thin slices. Peel the cucumber, slice in half and then cut into long thin slices (about the same length as the tomato). M9x together the onion, tomato cucumber and parsley. Add the olive oil, lemon juice and cumin. Season with salt and pepper and toss.

Gabon Mustard Chicken

  • 8 chicken pieces (legs, thighs, breasts
  • 200ml mustard (Dijon for a milder flavor or a mix of Dijon and English for more of a punch)
  • 1 kg onions, finely chopped
  • 3 garlic cloves, minced
  • Juice from 2 lemons
  • rice to serve

Brown the chicken in a little oil then transfer to a plate and fry the onions in the same oil until translucent. Transfer the onions to a large lidded pot, add the chicken, mustard and lemon juice. Mix together then cover the pot with aluminum foil and then the lid to trap all the steam. Cook on very low heat for about an hour until the chicken is cooked through. Serve on a bed of rice.

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