RED SAUCE FROM BENIN
This is a traditional Beninese recipe for a classic sauce(or stew) of onions, garlic and tomatoes flavored with a bouillon cube and hot chilli peppers, which is typically served with rice. I have made a few changes to make it vegetarian. I use this to cook my sesame balls in, served over coconut rice for a nice authentic Beninese meal. Adapted from Celtnet. The original recipe uses Scotch bonnet peppers, yikes! Too hot for me.
Provided by Sharon123
Categories Sauces
Time 45m
Yield 7 cups, about
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, add the onions and fry for a minute then add the tomatoes, garlic and chillies. Fry for 5 minutes then pour over water and add the vegetable boullion cube(or use veg. stock). Cover and allow to boil for about 20 minutes until all the ingredients have blended together and the tomatoes have broken down. Season with black pepper and serve.
- In addition to the basic sauce given above you can also add 3 more Scotch Bonnet chillies to make it hotter. You can also add 500g cubed meat or 4 whole fish cut into steaks.
Nutrition Facts : Calories 133.4, Fat 8.3, SaturatedFat 1.1, Sodium 17, Carbohydrate 14.4, Fiber 3.6, Sugar 8.4, Protein 2.8
CHICKEN MEATBALLS WITH RED SAUCE (BENIN)
I used this recipe for week 29 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Benin is my 29th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. I've always liked chicken with peanuts, and this recipe is definitely the best of both worlds.
Provided by GiddyUpGo
Categories Meatballs
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
- Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
- Shape the mixture into meatballs.
- Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
- Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
- Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).
Nutrition Facts : Calories 541.6, Fat 47.8, SaturatedFat 21.1, Cholesterol 56.7, Sodium 65.9, Carbohydrate 13.8, Fiber 3.4, Sugar 7.2, Protein 16.5
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