Text 11295, 82 rader
Skriven 2007-02-04 00:15:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Bryant
Ärende: Re: Zum's Grand Buffet 9
================================
 -=> On 02-03-07  11:20,  Carol Bryant <=-
 -=> spoke to Dale Shipp about Re: Zum's Grand Buffet 9 <=-

 
 ->  ML> I dunno, 301 is a pretty busy street. Carol's boss commutes up
 ->  ML> from the Waldorf area, and I thought it took nearly an hour.
 -> 
 ->   Wonder if he has ever been there -- and could give a secondary report
 ->   to us via Carol?
 CB> 
 CB> SHE, I'm sure, has never been there.  SHE is a very finicky eater and
 CB> probably never frequents buffets at all

  TTTT, I thought I had heard you or Michael refering to your boss as
  "he" -- but I sit corrected.  Sorry.

   And since when are raw oysters not for finicky eaters?  What does she
   eat?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chris's Nigerian Stew
 Categories: African, Stew, Rice, Nigerian
      Yield: 6 Servings
 
      2    Ham hocks
      1    Stewing chicken or
      1 pk Chicken legs and thighs
      1 lb Beef short ribs
      2    Bay leaves [optional]
           Salt; to taste
     28 oz Can of tomato sauce
      1 ts Cayenne
      1 c  Raw peanuts; boiled
      1 pk Fresh spinach
      3 c  Rice
           Salt; to taste
 
  This dish is cooked in four parts and combined at the table.
  This is not a firm recipe by any means; feel free to substitute meats
  and season each of the four dishes as you see fit. I learned the
  basic recipe years ago from a college roommate from Nigeria.
  In the first pot slow simmer ham hocks for 1/2 hour, add the beef
  ribs and continue simmering another hour. Then add the chicken and
  simmer a final hour or longer if necessary. The meats should be ready
  to fall off the bone and swimming in a rich broth. It is the mixture
  of meats that creates the delicious gravy. The addition of bay leaves
  was my idea not Chris's. His original version had no seasonings
  except a little salt.
  Meanwhile in a second pot boil the peanuts until softened. Remove
  from the heat and hold until a few minutes before serving. Pour off
  all the water but the last 1/4 cup. Bring the pot back up to a boil;
  add the spinach and stew for a few minutes until cooked.
  In the third pot simmer the tomato sauce and cayenne for an hour to
  mellow the pepper taste and blend it in with the tomato.
  In the forth pot prepare rice. At the table, in each dish make a
  found- ation of rice; ladle over the meat and pot liquor. Then top
  with a little spinach-peanut mixture and smother in tomato sauce.
  The Nigerian version was quite bland with just a little cayenne. Some
  other students from Ghana made a similar dish that was totally fiery
  with loads of cayenne or chopped chiles with the seeds and veins
  included! When Muslim students visited us, the pork was of course
  omitted.
  When I started making it, I seasoned the spinach with chopped onion or
  garlic and added Italian style herbs to the tomato sauce. Chris said
  it was good but not the way it was made back home. BTW in Nigeria it
  wouldn't have been spinach but other greens not available here.
  Jim Weller
  
  From: Jim Weller                      Date: 02-05-96
  Cooking
 
MMMMM



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