Onga Recipes
Palm nut sauce with rice (NIGERIA)
(Serves four)Ingredients
- 4 milk tins of palm nuts (approximately 350g)
- 4 large carrots
- String beans
- 2 large onions
- A clove garlic
- 2 green peppers
- 4 large red peppers
- 2 sheaves of cabbage
- 8 chili peppers (Atarodo)
- 1 sachet of Onga seasoning
- A pinch of salt
- One chicken or beef cutlet.
- 3 milk tins of rice
Method
- Wash palm nuts properly and put to boil with a little water and pinch of salt. Boil until very soft
- Remove palm nuts and pound while still hot in a mortar
- Extract palm nut pulp using hot water and strain through a sieve
- Pour into a pot and set to boil
- Chop onions, garlic, green pepper string beans and add to palm nut sauce
- In another pot, steam chicken or beef, adding onions, garlic salt and 1 sachet of Onga
- Boil until tender. Add to sauce. Add rest of vegetables, Onga seasoning and salt to taste
- Then, wash rice and boil until soft but not mushy
- Serve sauce over rice. Enjoy
Assorted Meat Stew (NIGERIA)
(Serves three)Ingredients
- 6 medium pieces of beef (cooked)
- 6 medium pieces of cowleg (cooked)
- 4 large size of fresh tomatoes
- 6 medium pieces of tripe (cooked)
- 5 medium fresh pepper
- 1 medium size onion (ground)
- 2 cooking spoons of palm oil
- 1 sachet of Onga seasoning
- 4 cups water
- Salt to taste
Method
- Pick, wash and shred the soko leaves. Pour on boiling water and allow to stand for a few minutes. Strain and set aside
- Wash and dress the smoked fish and set aside
- Heat the palm oil for a few seconds
- Add the ground ingredients. Allow to fry for about 10 minutes, stirring at intervals
- Mash or grand the Iru and add
- Add water and fish, stir, cook about 10 minutes
- Add the blanched soko leaves, stir thoroughly and reduce heat
- Add salt to taste and simmer for about 5 minutes
- Remove from heat and set aside while preparing the assorted meat stew
CHICKEN IN COCONUT (KENYA)
Ingredients
- 1 Whole Chicken
- 2 Large Onions
- 3 Cloves, Garlic
- 1 Red Pepper
- 1 - 2 Sweet Pepper
- 1 Tablespoon Onga Mchuzi Mix
- 2 Tablespoons Fat
- Juice of lemon
- Milk from coconut
- Salt
- 4 Tomatoes
Method
- Clean and joint the chicken
- Boil it with salt, 1 chopped onion, lemon juice and water for about 30 minutes (depending on tenderness)
- Chop up the other onion, sweet and red peppers and the tomatoes
- Heat the fat and fry the onion, crushed garlic, peppers and Onga Mchuzi Mix
- Add the tomatoes and cook until soft
- Add the chicken, salt and one or two cups of thick coconut milk and simmer for 30 minutes
- Serve with mashed bananas
MATOKE IN GROUNDNUT SAUCE (UGANDA)
Ingredients
- One bunch of almost ripe bananas
- One cup of roasted groundnuts
- Salt to taste
- A pinch of Onga Mchuzi Mix
- Dhania for garnishing
Method
- Grind the roasted groundnuts after skinning them
- Boil some water in a sufuria and add the groundnuts
- Stir continuously until the mixture is as thick as porridge
- Once the mixture has boiled, remove from the fire and add salt
- Meanwhile, boil the bananas and mash them (since they are almost ripe, they will take a few minutes to be ready) The ripeness adds to the sweetness, therefore, salt is not necessary
- Once ready, pour the groundnut sauce over the bananas and serve hot
FISH PILAU (ZANZIBAR)
Ingredients
- 4 Tablespoons oil
- 1 Large Onion, chopped
- 1/4 kg Potatoes, quartered
- Salt
- 1 cup chopped tomatoes
- 1 Tablespoon Dhania
- 1 Tablespoon Onga Mchuzi
- 1 Tablespoon Garlic
- 2 Chillies
- 1/2 kg King Fish (Cubed)
- 2 Cups thin coconut milk
- Juice of lemon
- 1 Cup thick coconut milk
- Cooked rice
Method
- Heat the oil in a saucepan and fry the chopped onions until brown
- Add the tomatoes, dhania, Onga Mchuzi Mix, chillies and toss well
- Add the fish and about two cups of thin coconut milk
- Cook until the potatoes are done
- Add the lemon juice and about 1-cup of thick coconut milk
- Cook for a further 5 minutes
BEEF ROLLS IN ONGA MCHUZI MIX (KENYA)
Preparation time: 20 minutes Total Cooking time: 45 minutes
Ingredients
- 1/4 Cup oil
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 650g lean beef, cut into 8 thin slices
- 200g bacon, finely chopped
- 125g button mushrooms
- 1/2 cup, breadcrumbs
- 2 pili-pili hoho (1 green, 1 red)
- 2 Tablespoons Onga Mchuzi Mix
- 3 Tablespoons tomato paste
- 1 Tablespoon vinegar
- 1 Tablespoon Dhania
- 2 Tablespoon Sugar
Method
- Heat half the oil in a large pan, add half the onion, garlic and bacon. Cook stirring until bacon is slightly crisp
- Add Pili-pili hoho and mushrooms, cook stirring, until vegetables are soft
- Remove from heat, stir in breadcrumbs. Remove the pan and cool
- Divide the mixture into 8 portions and spoon a portion onto each beef slice - roll up to enclose mixture
- Secure each roll with string or toothpicks
- Heat remaining oil in the same pan. Cook beef rolls in batches, until browned all over.
- Remove from pan and drain on absorbent paper. Cover and keep warm
- Add extra onion to the pan. Cook, stirring until the onion is soft
- Add Onga Mchuzi Mix, tomato paste, vinegar, sugar and 1/4 cup water. Simmer uncovered for about 5 minutes or until the mixture thickens. Add Dhania and stir
- Return beef rolls and any juices to that pan in a single layer. Simmer uncovered for about 20 minutes or until cooked through. Serve with rice, ugali or chapati
