Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.National Food Ivory Coast?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(National Food Ivory Coast?),it will help you,my kids.
Answers:
Aloko is great Appetizer or snack, then you can serve Peanut butter chicken and foutou. Dessert usually consists of fresh fruit.
Aloko
5-6 black/ripe plantaine bananas
lots of oil
Cut the bananas lengthwise, then into little pieces.
Pour about 5 inches of oil into a saucepan and heat until boiling.
Place half the sliced bananas in the oil.
Fry until reddish-brown. Remove.
Fry the other half. Remove.
Serve immediately. I like to dip mine in a spicy chili sauce
Peanut Butter Chicken
1 large chicken,
3>******************************...
CUCUMBER-ZUCCHINI SALAD
(Ivory Coast)
Yield: salad bowl for 8
In a 2-quart bowl:
Arrange in alternate layers: 2 medium CUCUMBERS, scored with a fork, not peeled but sliced very thinly
2 medium ZUCCHINI, raw, same size as cucumbers, prepared the same way.
Blend: 1/2 cup WHITE VINEGAR with
4 Tbs. SUGAR dissolved in
1 cup HOT WATER
1 Tbs. SALT
1 tsp. COARSE BLACK PEPPER (fresh ground if available)
1 tsp. CRUSHED RED PEPPER.
Drain any water formed from cucumbers before adding the dressing.
Allow vegetables to marinate in the dressing at least 1 hour before serving.
Serve with meat, fish, or poultry.
Note that no oil is used in the above dressing. The amount of sugar is not excessive for this kind of dressing. An artificial sweetener may be substituted for the sugar if desired.
In Africa many raw vegetables are used in salads. To tossed greens you can add raw cauliflower, young fresh broccoli, very fresh string beans, cut in small pieces, raw carrot rings, zucchini, or any fresh young squash. Or you may cut bits of yellow cheese and anchovies into your green salad as well as the raw vegetables. Always add thin slices of Bermuda>******************************...
Sauce Claire And Fufu
Ingredients
Plantains
Aubergines (yellow/white variety in Cote d'Ivoire)
1 fish (cleaned)
1>******************************...
Cold Guinea Fowl
INGREDIENTS:
1 large guinea fowl salt 6 cloves garlic
1 tablespoon freshly squeezed orange juice 1 tablespoon freshly squeezed lemon or lime juice 2-1/4 cups apple juice
2 teaspoons freshly ground black pepper chicken stock (optional) 1 tablespoon vegetable oil
dash of orange extract mixed with a dash of orange oil (found in health food stores) pineapple slices, for garnish orange slices, for garnish
Season the guinea fowl inside and out with the salt and garlic cloves, leaving some cloves inside the fowl and some embedded in the skin. Put the bird in a large pan. Combine the fruit juices and pepper and pour the mixture over the fowl.
Cover and simmer gently for 1-1/2 to 2 hours, turning from time to time. You may need to add more apple juice or some chicken stock to prevent burning and ensure there is enough fluid to cook the fowl fully.
Preheat the oven to 450 F/240 C.
When the fowl is cooked, remove it from the juices and brush it all over with a mixture of the vegetable oil and the orange essence and oil. Place the fowl in a roasting pan and brown it quickly in the oven. When brown, remove and cool.
Carve the fowl, garnish it with pineapple and orange slices, and serve with a green salad.
Savory Ivorian Chicken and Vegetables (Kejenou)
INGREDIENTS:
4 chicken pieces, rinsed and patted dry 6 lage shrimp, peeled and deveined, with tails intact 2 teaspoons garlic salt and 2 teaspoons sweet paprika, mixed together
1/2 cup peanut oil 2 yellow>******************************...
Palmnut Soup (Abenkwan)
INGREDIENTS:
2 giant crabs, cooked whole in salted water, drained, and cut in half (remove legs but not the claws-save cooked legs to be added separately to the soup) 1/2 cup cold water 2 pounds (1 kg) lean lamb shanks or chops, or shoulder of beef, cut into chunks
1 salted pig's foot, jointed and cleaned (optional) salt freshly ground black pepper
2 large yellow onions, minced 3 large tomatoes, blanched peeled, and pureed 1-1/2 pounds (750 g) palmnut pulp
1 cup boiling water 2 to 3 fresh red chile peppers, ground, or 2 whole habanero chiles (optional) 4 large mushrooms, cleaned
2 pounds (1 kg) fish fillets or cutlets, smoked, grilled, deep-fried, or sundried potato dumplings
Remove the stomach flaps on the underside of the crabs and then cut them in half, from top to bottom.
Place the water, the meat, and the pig's foot in a very large, heavy-based pan (not a crackpot, becuase the initial cooking process requires fairly high heat, which a crockpot does not provide). Season with salt and pepper. Stir in the onions and cook "dry" on high heat, stirring continuously, until the outside of the meat is sealed and browned on all sides. Add the tomatoes, reduce heat, and continue to simmer for 10 to 15 minutes.
In a large bowl, combine the palmnut pulp with the boiling water, beating with a wooden spoon to form a creamy, smooth consistency. Add this to the meat mixture, as well as the ground chiles, mushrooms, and crabs. Simmer on medium heat for 40 minutes to 1 hour, stirring only occasionally to keep food from sticking to the bottom of the pan.
Prepare your choice of fish by removing any residual bones. Add the fish to the soup, either whole or in chunks, during the last 20 minutes of cooking to prevent the fish from breaking up too much and becoming mushy. Once you add all the ingredients, continue to simmer slowly until the meat is tender.
Serve hot with the dumplings.
Keys : African Fish
Ingredients :
2cupYELLOW ONIONS
1tspCRUSHED RED PEPPER
1tblSALT
1tspBLACK PEPPER
4ozPEANUT OIL
2lbPUMPKIN (or yellow squash)
2 1/2lbHALIBUT filleted
1cupCOCONUT
2cupWHITE RICE
2qtWATER plus
WATER from the COCONUT
6ozCan TOMATO PASTE
Method :
* Africans prepare fish in many interesting ways. Coconut is often used in cooking fish, as are pumpkin and squash as presented in the recipe below.
* In this dish the rice absorbs the flavors of all the ingredients and seasonings in the steaming process with most delicious results. This is an ideal dish to cook in individual casseroles if you have them. The secret is to cover the casseroles tightly so that the rice steams. Use aluminum foil if your casseroles do not have lids.
* In a 6-quart Dutch oven or casserole baking dish: Saute: 2 cups YELLOW ONIONS chopped finely with 1 tsp. CRUSHED RED PEPPER 1 Tbs. SALT 1 tsp. BLACK PEPPER in 4 oz. PEANUT OIL until soft but not brown.
* Peel 2 Ibs. PUMPKIN (or yellow squash). Cut in 1 inch slices and lay over the onions. Place 2 1/2 lbs. HALIBUT filleted, cut in 1/2- to 3/4-inch slices, carefully over the pumpkin. Arrange 1 cup COCONUT peeled and cut in 1-inch strips over the fish. Pour 2 cups WHITE RICE, uncooked, over the coconut and sprinkle with salt.
* Combine: 2 quarts WATER with the WATER from the COCONUT and 1 6-oz. can TOMATO PASTE. Pour this liquid into the pot carefully so as not to disturb contents.
* Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed. Serve directly from the dish in which it is cooked. Do not stir before serving.
* Section out portions, cut through, and remove with a wide spatula.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.National Food Ivory Coast?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(National Food Ivory Coast?),it will help you,my kids.
Answers:
Aloko is great Appetizer or snack, then you can serve Peanut butter chicken and foutou. Dessert usually consists of fresh fruit.
Aloko
5-6 black/ripe plantaine bananas
lots of oil
Cut the bananas lengthwise, then into little pieces.
Pour about 5 inches of oil into a saucepan and heat until boiling.
Place half the sliced bananas in the oil.
Fry until reddish-brown. Remove.
Fry the other half. Remove.
Serve immediately. I like to dip mine in a spicy chili sauce
Peanut Butter Chicken
1 large chicken,
3>******************************...
CUCUMBER-ZUCCHINI SALAD
(Ivory Coast)
Yield: salad bowl for 8
In a 2-quart bowl:
Arrange in alternate layers: 2 medium CUCUMBERS, scored with a fork, not peeled but sliced very thinly
2 medium ZUCCHINI, raw, same size as cucumbers, prepared the same way.
Blend: 1/2 cup WHITE VINEGAR with
4 Tbs. SUGAR dissolved in
1 cup HOT WATER
1 Tbs. SALT
1 tsp. COARSE BLACK PEPPER (fresh ground if available)
1 tsp. CRUSHED RED PEPPER.
Drain any water formed from cucumbers before adding the dressing.
Allow vegetables to marinate in the dressing at least 1 hour before serving.
Serve with meat, fish, or poultry.
Note that no oil is used in the above dressing. The amount of sugar is not excessive for this kind of dressing. An artificial sweetener may be substituted for the sugar if desired.
In Africa many raw vegetables are used in salads. To tossed greens you can add raw cauliflower, young fresh broccoli, very fresh string beans, cut in small pieces, raw carrot rings, zucchini, or any fresh young squash. Or you may cut bits of yellow cheese and anchovies into your green salad as well as the raw vegetables. Always add thin slices of Bermuda>******************************...
Sauce Claire And Fufu
Ingredients
Plantains
Aubergines (yellow/white variety in Cote d'Ivoire)
1 fish (cleaned)
1>******************************...
Cold Guinea Fowl
INGREDIENTS:
1 large guinea fowl salt 6 cloves garlic
1 tablespoon freshly squeezed orange juice 1 tablespoon freshly squeezed lemon or lime juice 2-1/4 cups apple juice
2 teaspoons freshly ground black pepper chicken stock (optional) 1 tablespoon vegetable oil
dash of orange extract mixed with a dash of orange oil (found in health food stores) pineapple slices, for garnish orange slices, for garnish
Season the guinea fowl inside and out with the salt and garlic cloves, leaving some cloves inside the fowl and some embedded in the skin. Put the bird in a large pan. Combine the fruit juices and pepper and pour the mixture over the fowl.
Cover and simmer gently for 1-1/2 to 2 hours, turning from time to time. You may need to add more apple juice or some chicken stock to prevent burning and ensure there is enough fluid to cook the fowl fully.
Preheat the oven to 450 F/240 C.
When the fowl is cooked, remove it from the juices and brush it all over with a mixture of the vegetable oil and the orange essence and oil. Place the fowl in a roasting pan and brown it quickly in the oven. When brown, remove and cool.
Carve the fowl, garnish it with pineapple and orange slices, and serve with a green salad.
Savory Ivorian Chicken and Vegetables (Kejenou)
INGREDIENTS:
4 chicken pieces, rinsed and patted dry 6 lage shrimp, peeled and deveined, with tails intact 2 teaspoons garlic salt and 2 teaspoons sweet paprika, mixed together
1/2 cup peanut oil 2 yellow>******************************...
Palmnut Soup (Abenkwan)
INGREDIENTS:
2 giant crabs, cooked whole in salted water, drained, and cut in half (remove legs but not the claws-save cooked legs to be added separately to the soup) 1/2 cup cold water 2 pounds (1 kg) lean lamb shanks or chops, or shoulder of beef, cut into chunks
1 salted pig's foot, jointed and cleaned (optional) salt freshly ground black pepper
2 large yellow onions, minced 3 large tomatoes, blanched peeled, and pureed 1-1/2 pounds (750 g) palmnut pulp
1 cup boiling water 2 to 3 fresh red chile peppers, ground, or 2 whole habanero chiles (optional) 4 large mushrooms, cleaned
2 pounds (1 kg) fish fillets or cutlets, smoked, grilled, deep-fried, or sundried potato dumplings
Remove the stomach flaps on the underside of the crabs and then cut them in half, from top to bottom.
Place the water, the meat, and the pig's foot in a very large, heavy-based pan (not a crackpot, becuase the initial cooking process requires fairly high heat, which a crockpot does not provide). Season with salt and pepper. Stir in the onions and cook "dry" on high heat, stirring continuously, until the outside of the meat is sealed and browned on all sides. Add the tomatoes, reduce heat, and continue to simmer for 10 to 15 minutes.
In a large bowl, combine the palmnut pulp with the boiling water, beating with a wooden spoon to form a creamy, smooth consistency. Add this to the meat mixture, as well as the ground chiles, mushrooms, and crabs. Simmer on medium heat for 40 minutes to 1 hour, stirring only occasionally to keep food from sticking to the bottom of the pan.
Prepare your choice of fish by removing any residual bones. Add the fish to the soup, either whole or in chunks, during the last 20 minutes of cooking to prevent the fish from breaking up too much and becoming mushy. Once you add all the ingredients, continue to simmer slowly until the meat is tender.
Serve hot with the dumplings.
Keys : African Fish
Ingredients :
2cupYELLOW ONIONS
1tspCRUSHED RED PEPPER
1tblSALT
1tspBLACK PEPPER
4ozPEANUT OIL
2lbPUMPKIN (or yellow squash)
2 1/2lbHALIBUT filleted
1cupCOCONUT
2cupWHITE RICE
2qtWATER plus
WATER from the COCONUT
6ozCan TOMATO PASTE
Method :
* Africans prepare fish in many interesting ways. Coconut is often used in cooking fish, as are pumpkin and squash as presented in the recipe below.
* In this dish the rice absorbs the flavors of all the ingredients and seasonings in the steaming process with most delicious results. This is an ideal dish to cook in individual casseroles if you have them. The secret is to cover the casseroles tightly so that the rice steams. Use aluminum foil if your casseroles do not have lids.
* In a 6-quart Dutch oven or casserole baking dish: Saute: 2 cups YELLOW ONIONS chopped finely with 1 tsp. CRUSHED RED PEPPER 1 Tbs. SALT 1 tsp. BLACK PEPPER in 4 oz. PEANUT OIL until soft but not brown.
* Peel 2 Ibs. PUMPKIN (or yellow squash). Cut in 1 inch slices and lay over the onions. Place 2 1/2 lbs. HALIBUT filleted, cut in 1/2- to 3/4-inch slices, carefully over the pumpkin. Arrange 1 cup COCONUT peeled and cut in 1-inch strips over the fish. Pour 2 cups WHITE RICE, uncooked, over the coconut and sprinkle with salt.
* Combine: 2 quarts WATER with the WATER from the COCONUT and 1 6-oz. can TOMATO PASTE. Pour this liquid into the pot carefully so as not to disturb contents.
* Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed. Serve directly from the dish in which it is cooked. Do not stir before serving.
* Section out portions, cut through, and remove with a wide spatula.
correctness,It's Non-profit and only for informational purposes.
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