Chew boullette (fish balls)

boullettes
680 grams of boneless white fish chopped up
2 onions chopped finely
2 slices bread (moisten with water if using fresh fish)
1 T parsley
1/8 t black pepper
1/4 t red pepper
pinch of salt
1 cube of maggie
2 t garlic powder

blend ingredient in your blender or food processor and make small balls, fry in oil than set aside

chew
fry one chopped onion until translucent, add 1 garlic clove pressed, a cube of maggie and 2 cans of tomato paste add vegetables of your choice, carrot, potato, cabbage and enough water to cover them and simmer until cooked

*note, you can make your boullettes small like marbles omit the veggies from the stew to make a sauce and serve over benechin (the recipe I'm linking is made with meat but substitute fish) this dish is called jagua

liver

2 onions chopped
1 pound of liver sliced

marinade the liver  at least an hour  before cooking
 one chopped onion
a maggi cube
salt and pepper
two pressed garlic cloves

fry liver in a small amount of oil with the remaining onion until brown do not overcook add a teaspoon of lemon juice stir and serve with rice and salad.

Date almond tea ring

make a sweet bread

dissolve
1 tsp sugar, in
1/2 cup lukewarm water
sprinkle 1 pack of yeast, (2 1/4 tsp) over this
let sit for at least 10 minutes until it foams up

In a large bowl

1 cup of milk(scalded)
1/3 cup sugar
2 tsp salt
1/2 cup shortening
2 tlbs wheat germ(optional)
1 egg slightly beaten

stir yeast mixture and add to milk mix

beat in 2 cups of flour (beat well)

gradually add 2 -3 cups more of flour until it pull away from the sides
knead for about 10 minutes on a floured surface adding 1 tlbs of flour at a time if it become sticky
form into a smooth ball and place in a greased bowl making sure to rotate ball to grease it all over
cover with a damp cloth and let rise in a warm place until doubled (2 hours)
punch down and knead for a couple minutes
cut in half making 2 balls using only half
roll out into a rectangle
brush edges with butter

sprinkle with this mixture

1/4 cup brown sugar lightly packed
1/3 cup dates pitted and chopped
1/4 cup chopped almonds

roll up like a jelly roll
make a ring and slit eadges 3/4 way though turning slightly
let rise again for about 45 minutes covered

preheat oven to 400 and bake for 20 to 25 minutes

(you may want to use the other half of the dough to make doughnuts or cinnamon buns)

Graham Crackers

I got inspiration for this recipe from the beat this cookbook but since I didn't have some of the ingredients I came up with my own recipe.

2 cups flour
1/4 cup wheat germ
1 tlbs black strap molasses
1/2 cup sugar
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp instant ginger tea
1/4 cup butter (cut in slices)
1/3 cup honey
6 tlbs cold water

In a bowl mix the molasses and sugar together(if you have brown sugar don't use the molasses)
add the flour, wheat germ, baking soda, salt, spices and butter mix to a cornmeal mixture, add the water and form a dough it should hold together and not fall apart

Butter and dust a cookie sheet with flour or use parchment paper, roll out dough thin
you may use a cookies cutter or just make squares prick all over with a fork and bake in a 350 degree preheated oven for 15 minutes

use for your favorite pie crust or a eat as a nice snack!

Quinoa

I'm in love with this super food, high in magnesium and iron, gluten free, easy to digest and high in dietary fibre.

Cook this grain just like rice, eat it for breakfast as a cereal or substitute it for your rice or couscous recipe.

Pastry for Meat Pies

2 cups flour
½ tsp salt
4 oz butter or shortening
Ice water
1 ½ tsp curry powder (optional)

Sift together flour, curry and salt add butter and combine using a pastry blender or your finders until I’s coarse.

Add just enough water to hold the dough together

Put into a ball wrap with plastic wrap and refrigerate for 1 hour

Remove pastry from fridge and let come to room temperature about 15 minutes, roll out on a a floured surface to ¼ inch thickness

Cut dough into circles with a cookie cutter place meat on half and fold over . seal pastry with fork

Cook in a preheated 400 * oven for 30 minutes or until golden brown

Jinnejobe (ngalakh)

4 cups bouye or any tropical juice
1 cup peanut butter
1/4 can milk(optional)

blend all ingredients well, a blender is ideal, put in a container and place in fridge to cool

4 cups cooked millet or couscous

dish out warm millet in bowls and serve cooled jinnejobe over, you can add any dried or fresh fruit. I would eat this at breakfast as it is really filling.

This is also called ngalakh check out the recipe in the congo cookbook i don't usually have orange flower water on hand so i didn't include it in the recipe.