All Blogs

4 Servings
3 lb chicken,quartered*
2 chicken livers
3/4 c onion,minced
1/4 t saffron threads,pulverized
1 turmeric,to mix w/saffron
1/2 t black pepper,Freshly Ground
1 t salt
1/4 c parsley,roughly chopped
1/4 c ,water
2 to 3 tb. smen
2 T fresh sweet butter
1/2 preserved lemon
2 T fresh lemon juice

Place prepared chicken in 5 1/2 qt. casserole with the livers and minced onion. Sprinkle with the spices and 1 tsp. salt. Toss to
coat evenly.
Puree parsley in blender or food processor with 1/4 c water. Add half the “parsley water” and all of the smen to the casserole. Pour in 1 cup water; bring to a boil. Reduce heat and simmer, covered, for one hour, adding more water if necessary. Remove chicken to a colander when very tender and keep warm while the sauce simmers one full hour.
Heat the 2 tb. sweet butter in a skillet; gently brown the drained chicken quarters. Transfer to a flameproof serving dish, cover, and keep warm.
Meanwhile, add the remaining “parsley water” to the sauce in the casserole and, by boiling rapidly, uncovered, reduce to 1 1/2 cups.
Dump the sauce, livers, and odd bits of skin and bits in the blender.
Whirl until the sauce is smooth. Pour over the chicken and reheat.
Discard the pulp from the preserved lemon and dice the peel. Sprinkle diced lemon peel over the chicken. Simmer 5 minutes, taste for
seasoning, and add additional salt if necessary. Sprinkle with lemon juice and serve at once.

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock (fresh or
-canned)
12 Whole cloves
1 Fresh hot chili *
1/2 c Strained fresh orange juice
2 T Strained fresh lime juice
1/2 c Finely sweet red,Chopped
-bell peppe
1/4 t Salt
Orange wedges or slices studded with whole cloves for garnish
* about 1 1/2 to 2inches long, stemmed and seeded

Preheat the oven to 350F. Pat the duck completely dry inside and out
with paper towels, and remove the large chunks of fat from the cavity. Cut off
the loose neck skin and truss the bird securely, then prick the surface around the
thighs, the back and the lower part of the breast with a skewer or the point of a
sharp knife.
In a heavy 5- to 6-quart casserole, heat the oil over moderate heat
until a light haze forms above it. Add the duck and, turning it frequently with a
slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all
sides. Transfer the duck to a plate and discard the fat remaining in the
casserole. Pour in 1 cup of the chicken stock and bring to a boil over high heat,
meanwhile scraping in any brown particles that cling to the bottom and sides of
the pan. Stir in the cloves and chill, then return the duck and the liquids that
have accumulated around it to the casserole.
Cover tightly and braise in the middle of the oven for 1 hour. Remove
the duck to a plate, and with a large spoon skim as much fat as possible from
the surface of the cooking liquid. Discard the cloves and chili.
Add the remaining cup of stock to the casserole and, stirring and
scraping in the brown bits that cling to the pan, bring to a boil over high heat.
Mix in the orange juice, lime juice, sweet bell pepper and salt. Return
the duck to the casserole and baste it with the simmering sauce. Cover
tightly and return the duck to the oven for about 15 minutes. To test for
doneness, pierce the thigh of the bird with the point of a small, sharp knife. The
juice should trickle out a clear yellow; if it is slightly
pink, cook the bird for another 5 to 10 minutes.
Place the duck on a heated platter and pour the sauce over it. Garnish
the platter with the orange wedges or slices and serve at once.

6 Servings
1 c black-eyed peas,Dried
1/3 c water (1/3 to 1/2)
1/2 c finely onions,Chopped
1/4 t black pepper
1/2 t salt
1/2 t and seeded chili,Chopped
–or 1/4 teaspoon red,Ground
- pepper
1 egg
vegetable oil

1. Place the peas in a large kettle and cover with water. Let soak
for a few hours or overnight.
2. With your hands under water, rub peas together between your
palms to remove skins. Skins will float to the top and can be skimmed
off.
3. Drain peas in a colander. Place peas in a blender or food processor
with 1/3 cup water and blend for about 20 seconds or until smooth.
4. Place ground peas in a large bowl. If mixture is dry, stir in water
little by little until pasty.
5. Add remaining ingredients except for oil and beat with a spoon until
light and airy.
6. In a large frying pan, heat 1 inch oil over medium heat for 4 to 5
minutes or until temperature measures 375 degrees. Care- fully drop
teaspoons of dough into oil and fry about 5 minutes or until golden
brown.
7. Remove akara from oil with slotted spoon and drain on paper towel.
Serve immediately.

8 Servings
2 c all-purpose flour
2 t baking powder
1/4 t salt
1/4 t baking soda
2/3 c butter (or margarine)
-softened
3/4 c sugar
2 eggs
4 lg very ripe bananas –peeled and mashed, about 2 - cups
1 c salted peanuts,coarsely -chopped,divided

Combine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs.
Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well greased 9″ 5″ loaf pan; sprinkle top evenly with remaining chopped peanuts.
Bake in 350 degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10
minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.
Yields - 4 cups or 6 to 8 servings.