Cooking, recipes, how to
benazir's blog
Kandre

I have tried out this Cameroonian dish a long time ago and I really love it and it was also in my archives saying hey what about me. Please tell my story??? Ok it is getting told now and it is a very basic and a fuss free dish. In a mortar and pestle grind 1 pinch of celery seeds then add to a small bowl and set aside. Make my Curry Powder recipe and set this aside too. In a small mini processor add 1 onion or shallot also you can chop 3 green onions then add also, 3 cloves of garlic, 1 pinch of parsley, 1 pinch of basil, 3 njansa, 1 Scotch bonnet or habenero chili desseeded, 1 small piece of ginger chopped, 1 tomato chopped and pulse to grind then add 3 tbs of water to the mini processor to make a purè.
In an instant pot which is my favorite way to cook because I can’t do without it at all. Select sautè and add 4 tbs of red palm oil and the onion, tomato and pepper mix, stir and add the curry powder, the ground celery seeds, 1 pinch of white peppercorns ground in mortar and pestle, 1 pinch of country onion. Cook until it becomes fragrant and add 1 pinch of crayfish, 1 bullion cube crushed, 1 pinch of thyme and 3 dashes of maggi or knorr aroma, Add 1 kg or 1 lb of either lamb, goat, veal, chicken, turkey, smoked turkey 4 cups of water, stir and pressure cook setting for 20 minutes with the cooker on sealing and press quick release button. When pressure is gone then check the seasoning and then take 2 green plantains only and by using a knife cut along the ridges of the plantain themselves and peel the plantains and cut in to large chunks. There should be at least 3 large chunks per plantain and select pressure cook again for 10 minutes this time on sealing also and then again place steam diverter and tap quick release button and let pressure escape and let sit for 10 minutes before opening the cooker then enjoy.
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