theworldfrommykitchen

My Global Food Challenge

Equatorial Guinea (2)

Hot Chicken Paella (Equatorial Guinea)

Yield:  4 Servings

Ingredients

2 cups paella rice
1 large onion
3 cloves garlic
4 chopped tomatoes, peeled
pinch saffron
pinch oregano
fresh chili (you choose how much)
2-3 pints chicken stock
1 cup white wine
4 chicken breasts

Directions

Chop the onion and garlic and fry gently in some oil.  After they begin to brown add the herbs and a large pinch of salt and stir for 30 seconds before adding the tomato and chili.  Let that all sweat for a few minutes before adding the rice and stirring it all in.  Let this all simmer gently for a couple of minutes. The rice will quickly absorb the juice in the pan so then add the chicken stock.  This should then all simmer for 20-30 minutes. It is done when there is no liquid left and the rice is plump. Whilst the rice simmers grill or BBQ the chicken breasts.

https://riverbankandbadger.wordpress.com/2012/08/27/week-67-equatorial-guinea-hot-chicken-paella/

Link to My Post on Equatorial Guinea:  https://theworldfrommykitchen.wordpress.com/equatorial-guinea/

Cuisine:  Equatorial Guinean, Equatoguinean

Main Ingredient:  Chicken

Succotash (Equatorial Guinea)

Succotash is national food (dish) of Equatorial Guinea

Yield:  4-6 Servings

Ingredients

1 cup butter, divided
2 cups fresh lima beans
1/2 teaspoon salt
4 fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Directions

Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes. Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes. Stir tomatoes into lima beans and add corn; cook 10 minutes more.

Notes:  “Succotash is such a dish. Made of Corn and Lima beans stewed in tomatoes, succotash is a hearty protein and starch sufficient “meal-in-one” or single pot dish. This dish is found in many parts of Africa and has also migrated to areas with large populations of ex-patriated (many against their will) Western African people. It is made throughout the Southern US for instance and is considered a respectable part of Southern Cuisine alongside classics like Fried Chicken, Hoppin’ John and Pickled Vegetables, of which many dishes find their roots in Western Africa. Whereas it might be considered a side dish in the US, it would frequently be a main course in areas of poverty. It’s nutritious and flavorful nature make it a favorite and national dish in Equatorial Guinea. “

http://www.national-food.info/equatorial-guinea

Link to My Post on Equatorial Guinea:  https://theworldfrommykitchen.wordpress.com/equatorial-guinea/

Cuisine:  Equatorial Guinean, Equatoguinean

Main Ingredient:  Lima Beans

Equatorial Guinea on map of Africahttp://www.activityvillage.co.uk/equatorial-guinea-on-map-of-africa
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