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Posted by on Jun. 20, 2007 at 5:24 PM
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 Assalamu Alaikum Sisters,

My husband is from Tunisia. Here is a quick tunisian arabic recipe. I have added my special touch to the dish. My husband, his friends, and I it.


6 Large Tomatoes

5 garlic cloves

1 large Sweet Onion

2 Large Green Peppers or 4 medium long green peppers

1 or 2 small jalapeños

1 cup of mushrooms

¼ to ½ cup of water

3 tablespoons of olive oil

2 teaspoons of salt (add more if you want)

½-1 teaspoons of black pepper

1 ½-2 teaspoons of ground coriander

3/4 teaspoon of cumin

1 teaspoon of ground caraway powder

½ teaspoon of ground red hot pepper

1 very deep and very big non-stick frying pan with cover (or use aluminum foil to cover)

1 wooden Spoon

1 large open spoon
Use skinless chicken breasts or lean sirloin
4-5 large brown eggs
*SEE Below for Meat and Eggs*


Bowl #1. Mince the garlic cloves and chop the onion up, cut ends off jalapenos and slice down the middle

place all together in a bowl.

Bowl #2. Cut Tomatoes into 4-6 pieces only, do not dice or mince. Place into a separate bowl.

Bowl #3. Take a small bowl and add all the spices together. Mix the spices around in the small bowl.

Bowl #4. Cut Green Peppers into slices and slice mushrooms in large pieces.

Add Meat to this dish

Marinate the meat first in olive oil, salt, pepper, and a little of coriander for about 30 minutes. Cover and refrigerate

Use skinless chicken breasts or lean sirloin steak cut them into small slices or chunks sauté them up in the frying pan at the same time you are cooking bowl #1. after they have cooked for about 3 minutes on each side.

Then add bowl #1 and continue to brown the meat while you are softening the garlic and onions.

Add eggs to this dish

* Very important* If you don't like eggs or you are going to save some of this dish for later, then pour out the amount you want to save first. Do not add the eggs until you are going to eat. After you uncover the pan and the oil is to the top, then crack 4 or 5 eggs into the top of the pan (spread out). Do not stir them. Let them cook in the juices. Once they are white and look poached they are done. *Please read above*

Cooking Instructions

Preheat your frying pan, add the olive oil, add meat, cook each side for 3 minutes and then add the

bowl #1. Soften your garlic & onions; while you brown the meat.

Then add bowl #2, heat until the tomatoes start to heat upAdd

bowl #3 the spices and mix them into the tomatoes. Heat until the tomatoes create more juice.Add bowl #4 the veggies and mix them all around in the pan and add some water. You don’t want soup you just want about 3inches or so of water at the bottom. Sample the juice to see if you need to add more salt or if it is too spicy?

Reduce heat to simmer.

Cover the pan for 15 minutes, Uncover, if you see oil at the top then it is ready.

Stir the pan, and if you see there is a lot of watery juice then turn heat on med and uncover for about 3-5 min to cook off excess juice. Add eggs before doing this.

Do not stir again.

The end result should be stewed.

Remove from heat and serve immediately be careful not to break the eggs.

How to Serve it

This dish can be served in a large bowl where you family can dip freshly heated pieces of bread into it or it can be served over any type of pasta.

If you have anymore questions, then please let me know. Inshallah, you will enjoy this meal!

Salaam, Alicia

by on Jun. 20, 2007 at 5:24 PM
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by on Jun. 24, 2007 at 5:42 PM
chicken yassa To eat it in the traditional way, put the chicken and the sauce over rice (but I prefer cuscus) in a large pot. Have you and your guests sit around it. Each person should dig into the part of the pot closest to them and take a mouthful of rice and chicken, using only his/her right hand. The left hand should never be put inside the pot. Sometimes you need to ask someone else for help to break a part of the chicken, that's part of the fun. The middle section of the pot is open to all. -5 lbs chicken pieces, skinned and washed -1 1/4 cup of lemon juice -1/2 cup white wine vinegar -1/2 cup peanut oil -3 onions, sliced -2 sprigs of thyme -red pepper, to taste -2 cups water -4 bay leaves. Mix the lemon juice, the vinegar, half the oil, the onions and pour on the chicken pieces in a bowl. Marinate overnight, or longer. Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Fry the onions in the remaining oil for a few minutes. Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10'. Return the chicken to the sauce and cook until done, about half an hour. from Caribbean and African Cookbook
by on Jun. 24, 2007 at 5:42 PM
Domoda Ingredients 6 T Peanut Butter 1/8th Habanero pepper 2 C water 1 T tomato paste 1 Maggi cube [yes, they are available in US!] 1 T Lemon or lime juice 2 cloves garlic Directions Boil water. Mix-in Maggi. Mix-in Peanut Butter until smooth. Mix in tomato paste. Add garlic, pepper, and any other veggies you want [onions, casava, bell peppers, green tomatoes, cabbage, etc]. Add lemon/lime juice in last 5 minutes of cooking. It's all done when the peanut oil begins to separate and rise to the top. Bon appetite!
by on Jun. 24, 2007 at 5:42 PM
Chicken and Beef Benachin Ingredients 1/2 chicken 1/2 lb beef 4 onions 2 slices yate 1 teaspoon pounded fresh peppers 2 large fresh tomatoes 3 dessertspoons tomatoe puree 3 cloves garlic 2 bay leaves 1 1/2 cigarette cups oil 1/2 small cabbage 1 large bitter tomatoe 1 large aubergine 1 slice pumpkin 2 big peppers black pepper to taste 2 or 3 cigarette cups rice (1 lb) 6 cigarette cups water salt to taste Directions Prepare, wash and cut chicken into portions. Remove gristle, etc from beef, wash and cut into equal portions. Mix chicken and beef together. Season with salt, black pepper, pounded garlic and vinegar. Allow to stand for 1/2 hour before cooking. Prepare vegetables accordingly. Peel, wash and slice onions thinly. Fry the chicken in hot oil until brown, turn over and fry likewise. Remove from pan and put aside. Add beef and fry until quite brown. Add the sliced onions and fry until golden brown. Placed the washed, scalded skinned and sliced tomatoes to rest of ingredients in pan. Put the tomato puree and pounded fresh peppers into saucepan. Cook gently for 15 minutes. Pour in measured water. Bring to a boil, add all the prepared vegetables, fried chicken, bay leaves and salt. Remove the chicken and vegetables when cooked and keep in a warm place. Taste seasoning. Add the washed rice to cooking pot. Put the big sliced peppers and bring to a boil. Reduce heat and cook under low heat until most of the liquid is absorbed. Serve. Pile the rice on an oval dish, place the vegetables and chicken on top.
by on Jun. 24, 2007 at 5:43 PM
SuperkanjaIngredients one small onion one fish 1/2 pound beef 1/2 - 1 cup red palm oil 2 10 oz boxes of frozen cut okra 2 fresh hot peppers 1 teaspoon of red pepper 4 chicken or beef maggi cubes 1 teaspoon of salt 1/2 teaspoon of curry 8 cups of water Directions Clean fish and boil in 8 cups of water until fish is done, about 10-15 minutes. Take fish out of pan and add the beef. Thaw and rinse okra. Add okra to pan. Pull fish from bones and put into pot. Keep boiling the water and add onions, fresh hot pepper, maggi cubes, salt and curry. Boil the superkanja until it thickens and has about one cup of water left. Add red palm oil and turn down heat to meduim. Continue to cook as stirring. Superkanja will be done when palm oil comes to the top. Instead of using fresh fish you can save yourself time and use filet of fish. Gambians enjoy the palm oil, however, this may be changed to your liking. After the palm oil reaches the top you may serve it over cooked rice. Note: you will want to make sure that the okra has broken down into small pieces
by on Jun. 24, 2007 at 5:44 PM
Pepper SoupIngredients 1 tablespoon black pepper 1 tablespoon red pepper 1 tablespoon seasoning salt dash of garlic salt 1 tablespoon chicken flavoring (Maggie cube) 1 6-8 oz can of tomato paste 1 lb of cut up chicken Directions Boil chicken in a large pot for ten minutes with 8 cups of water. Add black pepper, red pepper seasoning salt, garlic salt and chicken flavoring (Maggie cube). Boil until there is about 2 cups of broth left in pan. Add a can of tomato paste and cook until the soup is thick. Serve over rice. This soup is said to heal someone of a common cold. Caution: Pepper soup is very hot in flavor!
by on Jun. 24, 2007 at 5:44 PM
Chakery Ingredients: 1 pint of vanilla yogurt 8 ounces of sour cream 12 ounces of evaporated milk can of crushed pineapples dash of nutmeg splash of vanilla flavoring Couscous Directions: Mix all the ingredients except the couscous together to make the sauce. Cook the couscous separately with water. Serve Chakery sauce over couscous and enjoy!
by on Jun. 24, 2007 at 5:45 PM
Gambian Beef Stew 2 pounds stew meat -- lean/cubed 1 28 oz can tomatoes 1 bell pepper -- cut in strips 1 stalk celery -- sliced diag. 1 potato -- cubed 1 large carrot -- sliced diag. 1 yellow onion -- sliced 1 sweet potato -- cubed 1 teaspoon salt 6 tablespoons tomato paste 1/2 teaspoon cayenne pepper 1/2 cup creamy peanut butter 1/2 cup frozen peas -- thawed Combine beef, tomatoes, bell pepper (red or green), celery, potato, carrot, onion, sweet potato, salt and tomato paste in 5-qt saucepan; mix well. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, adding water if necessary. Stir in cayenne pepper and peanut butter. Simmer for 1 hour longer or until vegetables and beef are tender. Add peas. Simmer for 5 minutes. Ladle onto large platter. Garnish with bell pepper slices and parsley. Serve this African beef stew over rice.
by on Jun. 24, 2007 at 5:46 PM
4 Large Onion -- chopped 1/2 Cup Olive Oil 6 Ounces Tomato Paste 2 Large Tomatoes -- chopped 1 Tab Cumin 1 Teaspoon Black Pepper 1 Teaspoon Curry Powder 1 Teaspoon Cayenne 5 Cloves Garlic Salt -- to taste 2 Medium Bell Pepper -- chopped 4 Medium Carrot -- stripped 1 Pound Onion -- finely chopped 1 Pound Potatoes 2 Cups Dry Couscous -- cooked 2 Medium Green Onion -- chopped 3 Sprigs Parsley -- chopped 2 Medium Lemons In a large stewpot, brown lamb and first set of onions. Add tomato paste and cook for 5 minutes stirring frequently. Add tomatoes, spices, green peppers, and reduce heat to simmer. After 15 minutes, add the vegetables plus enough water to come within 3 inches of their tops. Cook until meat and vegetables are tender. Serve over couscous. Garnish with green onion, parsley and lemons.
by on Jun. 24, 2007 at 5:47 PM
I just love African food and the Chicken Yassa is my fav!
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