Tag Archives: rice

Lamb chops, Chermoula and Rice

Moroccan Lamb Chops with Chermoulamoroccan lamb chermoula rice recipe

lamb is one of the favourite ingredients in Moroccan cuisine. It’s meat is used in many different dishes from slow cooked tajines to bbq fried lambchops. This recipe is for Moroccan lambchops served with Chermoula. Chermoula is a sauce typical for north-africa and used in many different dishes from fish to beef. However this koriander based sauce also brings out the best when served with Lamb Chops and yellow rice.

Ingredients for Chermoula Lamb Chops

  • 12 lambchops
  • Yellow rice

marinade for lamb chops:

  • 1 tsp. Gingerpowder
  • ½ tsp. Paprika powder
  • ½ tsp. Cumin
  • 1 toe of garlic
  • 1/8 tsp. Cayenne powder
  • 2 tsp olive oil
  • salt and pepper

for the chermoula:

  • 1 red onion
  • 2 toes of garlic
  • 1 tsp. Cuminpowder
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • bundle of fresh koriander
  • 1 tbs of lemon juice
  • 2 tbs of olive oil
  • 1 tsp. Lemon zest (lemon-skin)

How to prepare moroccan lamb chops with chermoula and yellow rice

  • step 1) Marinade the Lambchops

mix 2 tablespoons of olive oil with 1 teaspoon of ginger powder, ½ teaspoon of paprika powder, ½ teaspoon, 1/8 teaspoon of cayenne powder and some salt and pepper and add a crushed toe of garlic. Use this marinade to rub in the 12 lamb chops and let it marinade for at least 20 minutes.

  • Step 2) make the chermoula

get a bowl and crush 2 garlic toes and grate one red onion. Cut the fresh koriander in small pieces. grate a bit of lemonskin and add all of the other ingredients (1 teaspoon of cumin powder, ¼ teaspoon of both salt and pepper, 1 tablespoon of lemon juice and finely 2 tablespoons of olive oil. Mix well and put aside.

  • Step 3) boil yellow rice (basmati rice with some safran)
  • step 4) fry or grill the marinated lamb chops for about 2 minutes on both sides.
  • Step 5) you can heat up the chermoula a bit in the microwave, but not necessary.
  • Step 6) serve the lambchops on the yellow rice and add some chermoula on top.

Maafe recipe

The origins of the Maafe Recipe

Maafe is a dish found throughout the whole of Western Africa. Somepeanutsauce rice and beef from senegal claim the dish originates from Guinea, while other say it where the Mandinka people of Mali who first came up with recipe. However the name of the Dish ‘Maafe’ or ‘Mafé’ means sauce in the Fula language, which is spoken by the Fula or Peuhl people who live all across West Africa. The dish is really popular in countries like Senegal, Gambia, Guinee-Conakry, Burkina Faso and Ivory Coast. The recipe for Maafe has slightly regional differences, but it’s main ingredients are white rice, some kind of meat or poultry and peanut sauce.

Maafe, peanutsauce & rice from Senegal

The following recipe is based on a local variant from Senegal, which is really similar to the Maafe dish eaten in Gambia and other West African countries. This variant of the recipe for Maafe is served with beef, but one could also change the recipe for chicken.

main ingredients for Senegalese Maafe

  • One pound of beef (500gr)
  • White rice
  • Peanut butter
  • Tomato concentrate
  • 1 sweet potato
  • 2 normal potatoes
  • 1 eggplant
  • 3 carrots
  • 1 chili pepper
  • 1 Onion
  • 2 tomatoes
  • cooking oil (15 ml)
  • 1 laurel leaf
  • 2 Maggi cubs
  • 1,5 liter of water
  • Salt
  • pepper

easy recipe for Senegalese Maafe

1st step:
Cut the beef into smaller pieces and heat up the oil in a big deep pan.
Now fry the meat until it takes a slight brown color.

2nd step:
Chop the onions and tomatoes. Now add the onions first and fry them slightly before adding the chopped tomatoes.

3rd step:
Now add 2 tablespoons of tomato concentrate and cook for 2-3 minutes .

4th step:
Add around 1,5 liter of water so that the meat is completely covered.

5th step:
add 4 tablespoons of peanut butter to the water and stir slowly until there are no lumps left.

6th step:
Now chop all the vegetables left (1 sweet potato, 2 normal potatoes, 1 eggplant, 3 carrots, 1 chili pepper) in rather big pieces and add them together with the laurel leaf and the magi cubes to the pan. Let it simmer on low fire for about 50 minutes.
7th step:
Cook the white rice and serve it together on one big plate with the thickened maafe sauce. Now enjoy your Senegalese Maafe together with your friends or family. add a bit of salt and pepper if necessary.  Bonne Appetite!

Peanut butter Rice

Ingredients for Zimbabwean Peanut butter Rice

2cups long grain rice or brown rice

3 cups water

Salt to taste

1 tbsp cooking oil

3 to 4 tbsp peanut butter

The quick recipe for peanut butter rice from zimbabwe

  1. Put rice in a pot and add water
  2. Add salt and oil and cook as normal till all the water is finished
  3. Fluff the rice with a fork.
  4. Add peanut butter and mix with a spoon. The rice should be a bit sticky in appearance
  5. Add more peanut butter according to your taste as needed