Guinea Bissau

Last week's potluck featured Caldo de mancarra (Peanut stew) in two versions, veggie make the sauce the same way and substitute meat for okra and palm hearts), and chicken version (traditional), as well as, peanut and banana dessert, something sold on the streets in Guinea that I couldn't find a recipe so it is sort of my creation.

Caldo de macarra (Peanut stew)

Ingreditents:
1 cup of water
2 cups of peanuts
1 large onion
2 lb of chicken (I used a mix of boneless chicken thighs and chicken breast tenders)
1 lemon
3 tomatoes
salt and hot peppers to taste

1. Cut the chicken in pieces, season it with salt, hot peppers and onion
2. Cook in low heat um some water, until there is almost no sauce
3. Grind the peanuts in a hand mortar or food processor, as fine as possible. Add the tomatoes to form a paste.
4. Add hot water and stir to blend
5. Sieve it and add the sauce to the chicken. Simmer for a while.
6. Out of the stove, add juice of one lemon and stir. Serve over white rice.

Banana e amendoim (Peanut and banana dessert)

Ingredients:
4 ripe bananas
1 cup of ground peanuts
sugar and cinammon to taste

Mash the bananas in a bowl, add the previously ground peanuts (food processor is best), add sugar and cinammon to taste. Stir, pour in individual cups and refrigerate. Before serving sprinkle with additional peanuts for presentation.

kasknopfle (tiny cheese dumplings) from Liechtenstein

300g (2 cups) Flour
1 1/2 teaspoon salt
3 eggs
15ml (1tablespoon) water
150g mixed finely grated Gruyere and Emmental cheese
sour cream

It lists an onion and says to garnish with toasted onion, but doesn't give directions for toasting. Apparently the toasting involves sauteing chopped onions and then putting the onion on a baking sheet. I just bought minced, dried onion.

Place flour in a bowl and mix in salt. Mix eggs and water separately. Add dry ingredients to egg mixture until bubbles rise in batter. ( I never saw bubbles so just put all the dry ingredients in). The batter is correct consistency when thick. Cover with a cloth and let stand 30 min. Bring salted water to boil. Drop small bits of batter into simmering water (make sure they are small, this is a very dense dough). When dumpling floats to the surface , remove with slotted spoon. Place them on a plate and mix with grated cheese. (I had to put them in sour cream first to get the cheese to stick). Garnish with toasted onions, serve with applesauce.


Enjoy
-Leanne

Maltese Fish Soup Recipe

Very easy!

Ingredients:
1 lb. white fish (I used cod)
2 onions, chopped
12 garlic cloves, chopped
1 lb tomatoes, peeled & sliced (I used a large quality can of whole tomatoes & sliced them myself)
1 tsp-2 tsp tomato paste
1 tbsp olive oil
pinch of majoram
pinch of dried mint
5-10 peppercorns
4 cups fish stock
1 cup cooked rice

Saute onions in oil. Reduce heat slightly; add garlic, herbs & tomato paste. Stir & let the mixture cook a little more. Add the tomatoes, juice, and fish stock. Bring to a boil. Add the fish & simmer 10 minutes. Add 1 cup cooked rice & serve.