Sign in or
Authentic Gambian Cooking **Receipe's**
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.
Most urban Gambians eat bread, butter and/or jam for breakfast. People may also have 'Chura Gerrte' (rice and peanuts - boiled) or 'ruy' (pap), with added yoghurt or tinned milk.
For the majority of Gambians afternoon lunch is the most important meal of the day.
The main staple dish in The Gambia is rice with a choice of stew - made with either fish, chicken, beef, lamb or goat - usually cooked with vegetables, spices and sometimes peanut butter. Pork is NOT on the menu for 90 percent of Gambians who are Muslims, though it is available for Christians in many supermarkets and from specialized pig breeders.
Some of the best known dishes are 'domoda' (peanut butter sauce), 'supakanja' (okra stew), 'benachin' (Jolof Rice), 'chere' (couscous type millet), chicken 'Yassa' (fried chicken in onions). Lunch is usually cooked for a couple of hours until the meat is well cooked - though for fish dishes, the fish may be removed after a short cooking time and replaced towards the end of the cooking time.
Lunch is served in a large, common food bowl next to which the diners sit on the floor or a wooden stool. When eating you use your right-hand (washed), though many urban men (and some women) may use a spoon. See Etiquette
For dinner people eat either fried fish, oysters, shrimps, chicken and fried beef with onions. These may then be served with salad and / or bread or couscous. Others may have 'Chura Gerrte' or 'Ruy' (Coos porridge).
Increasingly Gambians are eating more convenience foods, particularly in the evenings, and this has begun to lead to health problems associated with high blood pressure, heart disease and diabetes.
Afra, Gambian Catfish Stew - 'Chew i Kong', Gambian Chicken Yassa / 'Yassa Gannarr', Fish Balls Stew - Gambian Style,
Fish Jollof Rice, Cherreh (Chere) Mbuum, Gambian Peanut Butter Stew - 'Domoda', Gambian Dumpling Stew - 'Fufu',
Gambian Dessert - Chakery, Gambian Dessert ~ Lakh or Lah, Chicken and Beef Benachin - jolof Rice, Fabulous Perch Benachin, Bonga Fish Benachin, Nyebbeh with Oli Gravy, Sosfarin ~ Gambian Flour Soup, Maffe,
Latest page update: made by Mansata
, Jan 16 2010, 1:23 PM EST
(about this update
About This Update
Edited by Mansata
96 words added
16 images added
- complete history)
More Info: links to this page
|Started By||Thread Subject||Replies||Last Post|
|beckycamara||thank u||0||Jan 3 2010, 1:22 PM EST by beckycamara|
|Rosetta1||MY FAVOURITE CHICKEN YASSA||6||Jul 5 2009, 7:16 AM EDT by abissinya|
Thread started: Jun 20 2009, 2:24 AM EDT Watch
1. 1-2 chickens cut into serving pieces
2. 6-8 large onions, sliced
3. 2 tablespoons of Dijon-style mustard
4. 3 heads of garlic (optional)
5. 1 cup of red vinegar
6. 2 fresh chili peppers
7. 1 teaspoon of dried chili peppers
8. 1 tablespoon of black pepper (freshly ground)
9. 6 Maggi © cubes
10. 1 bay leaf
11. 6 lemons or limes
12. Salt to taste
13. Cooking oil
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 Maggie cubes, salt and pepper to taste.
11. Serve with plain boiled rice (preferably Basmati Rice).
|maleika||my favorite Domoda-be careful ,i like it spicyyyyyyy-LOL||2||Jun 23 2009, 7:08 AM EDT by maleika|
Thread started: Jun 23 2009, 6:29 AM EDT Watch
First i always cook without any plan-hahaaa
but try it,is always nice and ..different
I add onions ,garlic and oil and grill it short
then i add chicken or any other meat or fish,salt ,pepe
after it grilled for a while ,i take the meat /fish out and add
carrots,potatoes or yam ,cabbage and tomatoes,maggie,pepe ( lots of kaani gu saf -hehehee)
it have to boil too
nearly at the end i add peanutbutter and leave all together with the meat or fish for a while-
enjoy it with rice-
Showing 3 of 3 threads for this page