Tsire Powder Mixture Food

TSIRE POWDER MIXTURE

Steps:

• Grind the peanuts to dust.
• Add the spices and salt. Mix until well blended.
• Use immediately or store tightly closed in a cool place for up to 6 weeks.

YAM BALLS (WEST AFRICA)

Steps:

• Mash cooked yam until smooth.
• In bowl, combine half of the tomatoes and half of the onions. Add cayenne. Fry in 1/4 cup peanut oil.
• Season with thyme and salt, to taste.
• In another bowl, combine fried mixture, remaining onions and tomatoes, and mashed yam. Add eggs and mix well.
• On a pastry board sprinkled with flour, form yam mixture into balls.
• Heat remaining oil and deep-fry yam balls until golden brown. Drain.
• Garnish with hard-boiled eggs.

SELLOU (MOROCCAN COOKIE MIXTURE)

Steps:

• Brown the flour: This can be done up to a week prior to making the sellou. Preheat the oven to 400F (200C). Place the flour in a very large baking pan and bake for about 30 minutes or until light-to-medium golden brown.
• Stir every five minutes to prevent burning and to help the flour color evenly. When the flour is cool, sift it several times to remove any balls. Cover and store until needed.
• Toast the sesame: Spread the sesame in a single layer on a large baking sheet, and toast in a 400° F (200° C) oven for 15 to 20 minutes, or until crunchy and nutty in flavor. (Or, toast the sesame in batches in a skillet over medium-low heat, stirring constantly.) When the sesame is cool, store in a covered container until needed.
• Fry the almonds: Heat 1/2 inch of oil in a large frying pan over medium heat, and fry the almonds in batches, stirring constantly, until light golden brown. The almonds will continue to darken to a richer golden brown once they're removed from the oil. Drain and cool the fried almonds.
• Note: Be careful not to let the oil get so hot that the almonds brown too quickly and take on a burnt flavor. The frying should take about five to 10 minutes for the almonds to color properly so that they are cooked inside as well as out.
• Assembling the sellou: Melt the clarified butter and set aside.
• In a very large mixing bowl, sift the browned flour, powdered sugar, spices and salt through a fine sieve. Discard any tiny balls of browned flour that remain. Use your hands to toss and thoroughly blend the mixture.
• Reserve 2-3 tbsp of unground sesames to mix into the sellou for crunch and texture. Finely grind the rest of the sesame seeds in a food processor until almost paste-like.
• Separate the almond into two bowls. Grind half the almonds to a smooth paste and the other half just until the oils are released. Add both the almonds & sesame pastes to the flour mixture.
• Next, use your hands to toss and thoroughly blend everything together. Taste and add a little more sugar or spices if desired.
• Gradually work in enough of the melted, clarified butter to form a glistening mixture that is moist enough to pack into a ball or mound.
• Knead the sellou for a few minutes to ensure everything is mixed thoroughly before transferring to a plastic container. (The sellou will continue to absorb the butter and dry a little bit as it is stored.).
• Let the mixture to cool and then cover. Sellou keeps well for two months or longer in an airtight plastic container. It can also be frozen for up to six months. Allow newly prepared sellou to sit for a day or two before freezing.

FISH AND EGGPLANT STEW

Steps:

• Remove any skin from the fish fillets and cut the fillets into 1-inch pieces; set aside.
• In a Dutch oven cook the onion and green pepper in hot cooking oil until the onion is tender but not brown. Once the onion is translucent, add the garlic and jalapeno pepper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until the eggplant is tender.
• Stir in okra and fish pieces. Cover and cook 10 to 15 minutes longer or until the okra is tender and the fish flakes easily when tested with a fork; stir occasionally while cooking.
• Ladle the stew into soup bowls. Spoon some hot cooked basmati rice atop each serving.

BEEF TSIRE GRILLED IN SPICY PEANUT MARINADE (NIGERIA)

Steps:

• Mix marinade ingredients together until it forms a smooth paste.
• Rub each meat strip with marinade by hand until thoroughly coated and place in glass pan.
• When all the meat is coated cover pan and refrigerate at least 2 hours.
• Soak wooden or bamboo skewers in cold water for at least 1 hour before using.
• Thread meat onto skewers accordian-style. Do not bunch meat strips, leave them stretched long on the skewer.
• Grill or broil strips 15-20 minutes until meat is cooked through and coated in bubbles. Turn once during cooking.

CHICKEN STEW WITH OKRA

Steps:

• Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
• While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
• Stir water into tomato paste in a small bowl until smooth.
• Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
• Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
• Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
• Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
• Cooks' note: Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.

CHILES RELLENOS WITH CHEESE SAUCE

Steps:

• Slit chilies open crosswise below stems.
• Stuff each chile with cheese strip (being careful not to break skins). Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined.
• ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chilies in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to drain.
• Place on serving plate and spoon cheese sauce over the top.
• Cheese sauce:.
• Heat and bubble 2 tbsp butter and 2 tbsp flour and 1/4 tsp salt. Add 1 cup milk. Heat and stir until thickened. Add 1 cup shredded cheddar or longhorn cheese and melt. If sauce becomes too thick, thin by stirring in a bit more milk.