COOKBOOK Ivorian
Table of Contents 03 04 05 06 07 Kedjenou Ivorian Style Peanut Sauce Palm Nut Soup Attieke Fufu Betclic Group | 1 08 Garba 09 Chilled Avocado Soup 11 Taletale 12 Merveilles 14 Roasted Peanuts
Betclic Group | 2 Salty Recipes
Kedjenou Pre heat the oven to 175°C. Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt, place in the Dutch oven You may season chicken with garlic, ginger, thyme, paprika, green onions, chicken bouillon and onions (at least 2 hours or preferably overnight in the fridge for optimal flavour) Slice tomatoes, onions, green onions and the pepper Combine all the ingredients in a Dutch oven or any oven safe pot and stir until everything is fully combine Cover it with its lid Place in the oven and shake the pot once or twice during cooking without opening the pot Bake for about an hour until chicken is tender depending on which chicken you use and how you like it Serve with atieke or white rice 1. 2. 3. 4 5 6. 7 8 9 1 whole chicken 2 medium onions 2 green onions 1 fresh red or green pepper 4 tomatoes 1 tablespoon ginger paste 1 tablespoon garlic puree 1 fresh spring thyme 1 bay leaf 1 teaspoon smoked paprika 1/2 tablespoon chicken bouillon 1 whole habenero pepper Salt and pepper to your convenience IInstructions ngredients Betclic Group | 3
500 750g raw peanut butter
750g 1,5kg water
Remove habaneros before serving or warn diners about them. Serve over long grain white rice
1 small chicken
1 2. 3. 4. 5 6
60g peanut oil
10 15 fresh whole habanero peppers
Long grain white rice (steamed) Salt and pepper to your convenience
IInstructions ngredients Betclic Group | 4
1 green pepper (chopped)
Chop the chicken into small pieces, from 2,, leaving bones in In a large pan over medium high heat, heat 60g of peanut oil and 60g of red palm oil. Add the chicken pieces and brown on all sides, about 10 minutes
2 Maggi bouillon cubes (chicken flavour)
2 3 teaspoons ground dried shrimp
Transfer browned chicken pieces to pot, add bouillon cubes, and continue to cook at a heavy simmer In a bowl, mix peanut butter with 1 1/2 to 2 times as much hot water and combine to soften; add mixture to pot.
Ivorian Style Peanut Sauce
Meanwhile, in a large stew pot, heat 250g of red palm oil over medium high heat, and sauté garlic and onion until soft Add green pepper, tomatoes, dried shrimp, cayenne and a few pinches of salt and pepper Cook for 10 minutes
450 900g soft tomatoes (seeded, chopped and crushed)
2 cloves garlic (minced)
Add more peanut butter and/or water to achieve the desired thickness Add salt, pepper, cayenne and additional red palm oil to taste Cook for about 20 30 minutes
250 500g red palm oil (divided)
1 large white or yellow onion (chopped)
Rinse and stem habaneros, add to pot, and wash hands thoroughly Simmer, stirring and scraping the bottom of the pot often.
1 3 teaspoons cayenne pepper
Palm Nut Soup 1 can of concentrated pulp 900g meat 230g smoked fish 125g crayfish 1 tablespoon Maggi or bouillon granules 250g chopped spinach Salt and pepper to your convenience IInstructions ngredients Betclic Group | 5 In medium sized sauce pan, boil meat seasoned with salt (garlic salt), smoked paprika, pepper, onions until tender (approximately 30 40 minutes). You can shorten this process in half by using a pressure cooker Reserve chicken stock Pour contents of palm nut cream concentrate into a large pot Add the meat stock (about 750g 1kg) smoked fish, meat, crayfish, Maggi and salt. Bring to a boil and let it simmer for about 15 20 minutes Throw in the chopped spinach, adjust for soup consistency. Simmer for 2 more minutes Adjust for salt and pepper 1 2. 3 4
Add the attieke to a large bowl and moisten with at least 250g of water, or more, to obtain a well wet grain. Separate by mixing between the fingers
Attieke 500g attieke 3 tomatoes (finely diced) 1 red onion (finely diced) 1 green hot pepper (finely diced) 1/2 Maggi cube Vegetable oil Salt and pepper to your convenience IInstructions ngredients Betclic Group | 6
Open the cloth, stir the attieke slightly and close the cloth again Continue to steam for 8 to 10 minutes.
1 2 3
On a plate, present the attieke topped with salad, as an accompaniment to a piece of roast chicken or grilled fish 4 5. 6.
Place the moistened attieke in a clean cloth over a steamer Close the cloth and steam the attieke for 8 to 10 minutes
Pour the attieke in a bowl and fluff with a fork In a salad bowl, combine the tomatoes, red onions and peppers Season with vegetable oil and the crumbled Maggi cube
Turn the blender on and process the ingredients into a smooth paste Next, heat the paste in a saucepan over medium heat Stir constantly with a wooden spatula for 8 to 10 minutes to remove any lumps. Now, add the remaining 50 ml of water to the mixture Reduce the heat to the lowest setting, cover with a lid and steam for another 8 to 10 minutes. After that, increase the heat to medium setting and stir The fufu might look too soft, but it will become firmer as it cools down Transfer the fufu into a bowl and sprinkle one teaspoon of water on the surface to prevent forming a film Let it cool completely Shape fufu into a ball and serve with soup or stew of your choice 6 7 8.
350 450 ml water for blending 50 ml water for steaming
plantain 460g
IInstructions ngredients Betclic Group | 7
300g ripened cassava
First, peel the plantain and cut it into cubes Peel and scrape the cassava, de string it and also cut into cubes. Next, place the cassava and plantain into the blender Add water: for now, use 350 ml if you want fufu to be firmer, or 450 ml if you prefer it softer.
un
1 2. 3 4. 5
Fufu
Garba 1 slice fresh tuna 300 g 1 attieke ball (cassava couscous, which is easily found in exotic grocery stores) 1 small onion 1 african pepper (optional) Seasoning powder (One small Maggi Cube) Oil Salt and pepper 1 large handful of flour IInstructions ngredients Betclic Group | 8 Chop the pepper and reserve Chop the onion and reserve Crumble coarsely the attiéké in a steam basket to rehydrate. Prepare it like couscous Add salt, pepper and flour to tuna and fry it five minutes on each side in hot oil. On a big plate, spread the attiéké , sprinkle it with 3 4 tablespoons of the cooking oil, crumble the Maggi Cube over the entire surface of the dish, and mix well Distribute the onion on top Lay the fried fish on it. 1 2. 3 4 5
Chilled Avocado Soup 2 ripe avocados, peeled and pitted 1kg cold chicken or vegetable stock 2 tablespoons lime juice 1 tablespoon plain yogurt 2 dashes Tabasco sauce, or to taste Salt and pepper 4 paper thin lime slices, for garnish IInstructions ngredients Betclic Group | 9 Add the avocado flesh to a blender and puree Add the stock and continue blending until smooth. Blend in the lime juice, yogurt, Tabasco sauce, and salt and pepper Refrigerate for at least 1 hour. When ready to serve, spoon into bowls and top each with a thin slice of lime 1 2. 3 4. 5
Betclic Group | 10 Sweet Recipes
Taletale 250g ripe bananas 250g wheat flour 125g maize flour 4 teaspoons sugar Oil for deep frying A pinch IInstructions ngredients Betclic Group | 11 In a bowl, peel the bananas, slice and mash well Add the flours, sugar, salt and knead to a smooth dough. Since the banana will be very sticky, you will have to add the flours slowly and knead to get the mixture come together as a dough Rest for 10 minutes, then pinch out small pieces and shape into walnut sized balls Heat oil to a pan. Add the banana fritters and cook, turning frequently for about 5 minutes or until nicely browned and cooked trough Drain on kitchen paper and serve either hot or cold 1 2. 3 4. 5 You can dip the banana fritters into chocolate sauce for more pleasure ! Tip
ngredients
3 tablespoons sugar
250g all purpose flour plus more for dusting
Whisk the flour, baking powder, and salt in a medium bowl; set aside. Blend sugar and zest in a medium bowl with your fingertips until sugar is fragrant. Add butter; use a spatula to blend. Add egg, brandy, and vanilla; stir to blend. Add dry ingredients; stir until a moist dough forms
1/2 teaspoon baking powder
Transfer to a sheet of plastic; wrap tightly and chill for at least 2 hours and preferably overnight Line a baking sheet with plastic wrap Cut dough in half Generously flour work surface (the dough is sticky) Working with 1 piece of dough at a time (chill remaining dough), dust top with more flour and roll out, turning occasionally to make sure it's not sticking; roll out dough as thinly as possible, turning and dusting with flour as needed
2 tablespoons brandy or dark rum
Vegetable, grapeseed or sunflower oil (for frying) Powdered sugar or cinnamon sugar (for dusting)
1 large egg (room temperature & beaten to blend)
Working with a zigzag pastry or ravioli cutter, a plain pizza wheel, or a long knife, cut dough into long strips, squares, diamonds, or shape of your choice Place strips on prepared baking sheet; cover with another piece of plastic wrap Repeat with remaining dough Chill for at least 1 hour 3
1 2
1/4 teaspoon fine sea salt
Betclic Group
1 tablespoon finely grated orange zest 1 tablespoon unsalted butter (room temperature)
1 teaspoon vanilla extract
IInstructions
| 12
Merveilles
Pour oil into a deep saucepan to a depth of 10cm. Attach deep fry thermometer to side of pan; heat oil to 175°C Line a rimmed baking sheet with several layers of paper towels. Drop 4 6 pieces into pan and fry until golden on both sides, 2 3 minutes Using a slotted spoon or tongs and allowing excess oil to drip back into pan, transfer cookies to prepared sheet to drain Pat tops with more paper towels to blot oil. While cookies are still hot, dust both sides with powdered or cinnamon sugar Repeat with remaining dough, returning oil to 175°C between batches Just before serving, dust Merveilles with more sugar. 1. 2 3
Merveilles Instructions part 2
Betclic Group
| 13
Remove from oven and cool, breaking them up as they cool to separate the peanuts 1 2. 3 4.
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1/2 tablespoon flaky sea salt, such as Fleur de Sel or Maldon salt
2 tablespoons light brown sugar
In a bowl, mix together the peanuts, corn syrup, and light brown sugar, until the peanuts are well coated You could use a spatula but well washed hands (that are a little damp) work well, since the mixture can be sticky Sprinkle the salt over the peanuts and stir just a few times, but not enough to dissolve the salt Spread the peanuts evenly on the baking sheet and bake for 15 minutes, stirring two times during baking, until the nuts are deep golden brown and glazed
500g lightly salted or unsalted peanuts
60g light corn syrup, agave nectar or rice syrup
IInstructions ngredients
Preheat the oven to 175°C Lightly oil a baking sheet or line it with the parchment paper or a silicone baking mat
Betclic
Roasted Peanuts
Enjoy those delicious flavours !
