DAWADAWA JOLLOF WITH GUINEA FOWL

Dawadawa, a condiment, serves as a meat or protein source when there is no animal source of meat. Traditionally, shea butter is used instead of vegetable (cooking) oil.

Ingredients

•600 g rice

•50 g dawadawa

•50 g fish powder (optional)

•120 g fresh onion

•320 g fresh tomato

•50 g tomato paste

•20 g fresh hot pepper

•20 g ground ginger

•500 ml vegetable oil

•1500 ml water

Preparation

•Slice onion

•Grind tomatoes, hot pepper and ginger

•Wash rice

•Pound or crush dawadawa

Cooking

•Put oil on fire and allow to heat

•Add onion to hot oil and allow to fry until cooked/slightly brown

•Add ground vegetables (tomato, ginger, hot pepper and onion)

•Add tomato paste and pounded or crushed dawadawa and stir

•Allow to simmer until cooked

•Add water and salt to taste

•Allow to boil

•Add rice, stir and allow to boil until cooked

•Serve hot with fried guinea fowl

GUINEA FOWL

Ingredients

•380 g guinea fowl meat

•500 ml vegetable oil

•20 g ground ginger

•10 g bouillon tablet

•20 g sliced onion

•Salt to taste

Preparation

•Cut guinea fowl into pieces

•Grind ginger and onion

•Season meat with ground vegetables and bouillon tablet and allow to stand for 20 minutes

Cooking

•Boil seasoned meat until tender

•Put oil on fire and allow to heat

•Deodorize the oil by frying onion in it

•Fry guinea fowl pieces in hot oil in portions

•Turn occasionally to avoid burning

•When cooked, remove meat from oil and place in a colander to drain