great taste

Chicken Tandoori/Naan Sandwich

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This tandoori chicken sandwich needed no simple or fancy condiment to elevate it. The chicken was very juicy, very tender and VERY tasty. Usually, I would serve this with raita, sliced onions, sliced tomato, sliced cucumber, a few spritz of fresh lime, plain yogurt, finely sliced cabbage slaw, or any other addition to moisten the sandwich, elevate the texture or the flavor. But on this sandwich, that would have been a wasted effort, since it was perfect, in every aspect, the way it was.
(If I would serve this in a restaurant, I would of course “improve” the presentation to make it seem fancier and justify a higher selling price, but since this was at “Chez Bella” (our home), I did not deem this a requirement. 🙂
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Bon Appétit ! Life is Good !
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P.S.
I prefer to cook the chicken bone-in and tear the meat from the bones at the table. For a less messy way, you can, of course, use boneless thighs and knife and fork 😦
P.P.S.
Because I am a huge Stones fan, for obvious reasons I almost called this sandwich “Sticky Fingers”, but then something (good sense?) advised me against it. 🙂
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Garam Masala Recipe:
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You will need :
Coriander seeds, black cardamom pods, cumin seeds, mustard seeds, bay leaves, peppercorn, a small amount of cinnamon bark. Dry roast in a pan on low heat until fragrant, about one minute. Put in spice blender until powder-fine. Remove to a jar, cover airtight.
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Click here for Naan Recipe on ChefsOpinion
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Chicken Tandoori/Naan Sandwich

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Preparation :
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: mix 1 cup Greek yogurt (or strain your own yogurt overnight in a suspended cheesecloth)) with 1 tblsp garam masala, 1 tblsp turmeric, 1 tblsp sweet paprika (instead of the usual artificial food coloring), 1/2 tsp granulated garlic, 1/3 tsp granulated ginger, 1 tsp ground coriander, 1 tsp ground cumin, chili flakes and kosher salt to taste

: mix all ingredients well, add 3 ea deep-scored chicken thighs, mix, cover, keep in fridge over night

: next day, place the chicken on a rack, roast at 450F until golden crisp and cooked through (35 to 45 min); however, the length of time depends on the size of the chicken, the type of oven, etc; if you have a food thermometer remove the chicken when it registers 162 at thickest part on the bone, remove the chicken, cover lightly and let rest for 5 minutes before serving

: crisp, juicy, golden – done……

: tondoori chicken at it’s finest 🙂

: while the chicken rests, prepare fresh naan or reheat good quality frozen naan

: Chicken Tandoori/Naan Sandwich

: Chicken Tandoori/Naan Sandwich

: Chicken Tandoori/Naan Sandwich

: Chicken Tandoori/Naan Sandwich

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Torta De Milanesa De Res – A Dainty Little Sandwich ( NOT ! )

Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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And here we go – another beautiful, tasty example of what a sandwich can be if you love food and take it serious 🙂
(If you wonder about the name “Torta”, click the link below to learn all there is to know about this great Mexican sandwich 🙂
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Bon Appétit ! Life is Good !
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P.S.
Because I used a double layer of beef, I did not use standard breading (flour, egg, and breadcrumbs) for the beef, instead, I just dipped the beef slices in a mixture of 50/50 flour and panko. However, if you use a single layer of beef, I suggest you employ the traditional breading method.
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Click here to read all about Mexican Torta on ChefsOpinion
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Click here to see more Original Sandwiches on ChefsOpinion
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Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

avocado, radish, and cucumber salad

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Preparation :
To read instructions, hover over pictures
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: thinly sliced beef round, ciabatta, avocado, tomato, cucumber, radish, cilantro

: cut veggies into large dice, add garlic paste, lime juice, cayenne pepper, olive oil and kosher salt to taste, mix well; let marinade for 30 minutes, then add diced avocados and tomatoes, mix carefully

: avocado, tomato, radish and cucumber salad

: mix 1 cup panko crumbs,1 cup a/p flour and kosher salt and cayenne pepper to taste, dredge 2 ea beef svallops

: saute the beef scallops until medium well, remove to absorbent paper, keep warm

: cut a 5 inch piece fresh-baked ciabatta horizontally in half

: top the bottom half of the ciabatta with 1 ea beef scallop, top with a generous amount of the salad, repeat

: ciabatta bottom, 2 layers of beef and 2 layers of salad, top with the top part of the ciabatta

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

: Torta De Milanesa De Res – A Dainty Sandwich ( NOT ! )

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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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If you are prepared, life (cooking) is easy ! 🙂
I usually have some sort of frozen dessert in my freezer for my (too frequently happening) sweets-craving-attacks.
More often than not, it’s some sort of frozen banana dessert, as it was this afternoon. I always have fresh bananas and dried cranberries in my cupboard, so this dish was an easy decision, and thanks to the ice cream in the freezer, a matter of a few minutes to execute 🙂
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Bon Appétit !   Life is Good !
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P.S.
Obviously, there is natural fruit sugar in the ice cream and the banana/cranberry salad, but, besides the organic honey, there is no added sugar.
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P.P.S.
The ratios of fructose and glucose are pretty much the same in both fruit and table sugar.
Generally, there’s no advantage to substituting honey for sugar in a diabetes eating plan. Both honey and sugar will affect your blood sugar level. Honey is sweeter than granulated sugar, so you might use  a smaller amount of honey  for sugar in some recipes.
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Click here for Sugar Free Banana Ice Cream Recipe   on ChefsOpinion
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Click here for more Lighter, Healthier Food on ChefsOpinion
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Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Preparation :
To read instructions, hover over pictures
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: cut bananas into slices, drizzle with fresh lemon juice

: add dried cranberries, add a splash of organic vanilla extract, organic honey and brown rum (optional – alcohol will convert to sugar ! ), mix, let macerate for 1 hour

: Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

: put one portion of sugar free banana Ice cream on a serving plate

: add banana/cranberry salad

: add a bit of sugar-free whipped cream, drizzle with fat-free chocolate sauce

: Banana And Cranberry Salad With Homemade Sugar-Free Banana Ice Cream

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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

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If roast chicken is your favorite chicken dish, it’s probably because you never had the opportunity to taste this marvel of Chinese cuisine. Even if you did taste it, you most likely thought that this is way too complicated and difficult to prepare at home.
Well, here comes ChefsOpinion to the rescue 🙂
I am happy to give you all the info you’ll need to prepare this wonderful, actually simple to prepare, flavor-bomb at home.
Once you see the easy step by step instructions and how few ingredients are required, you will surely ask yourself why you’ve never tried your hands at this before. Enjoy ! 🙂
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Bon Appétit ! Life is Good !
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Click here for more Chicken on ChefsOpinion
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Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

note the juiciness of the chicken breast ……..

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Preparation :
To read instructions, hover over pictures
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: choose a pot into which a whole fresh never frozen chicken fit’s snuggly (breast side down)

: add fresh ginger slices, dried chilies, star anise and chopped garlic cloves

: fill the pot with a mixture of 2 tblsp brown sugar, 3/4 soy sauce and 1/4 water

: cover the pot, bring to a boil, reduce heat at once, simmer very slowly for 25 minutes

: uncover the pot……

: carefully turn the chicken breast side up

: cover, continue to simmer very slowly for another 25 minutes, remove from heat, let cool to room temperature

: remove the chicken carefully from the liquid

: baste the chicken repeatedly until the skin takes on a deep mahogany color

: reduce the remaining sauce to 1 1/2 cups, check/adjust seasoning, strain

: Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

: cut the chicken into 16 pieces (see pictures)

: Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

: Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

: Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

: Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

: Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

: Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

: Cantonese Soy Sauce Chicken ( See Yao Gai ) ( 酱油鸡 )

: please note the juiciness of the chicken breast ……..

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Here is what I did the next day with the leftover chicken and sauce :
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Leftover Soy Chicken

: shred the leftover chicken coarsely, simmer in 1 cup of the leftover sauce for one minute

: add (4 0z raw) cooked pasta of your choice, add 1 tblsp chopped cilantro, mix well

: Leftover Soy Chicken

: Leftover Soy Chicken

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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Snails and Gnocchi, what a wonderful combination.
Add Pernod Ricard, wine, and whole grain mustard, and you have a heavenly dish that is super easy to prepare, looks like a million and tastes like 2 million 🙂
I have created this dish decades ago, and have served it in many restaurants around the World since.
Good, simple food never get’s old 🙂
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Bon Appétit !   Life is Good !
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method:
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
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Click here for more Gnocchi on ChefsOpinion
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P.S.
If you are squirmish about snails, replace them with large scallops. This will give you a different, but equally wonderful dish 🙂
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Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: marinate overnight 4,5 oz drained and rinsed snails in 1/2 cup white wine ( I used Louis Jadot Pouilly-Fuisse 2015), but of course you can use any white wine of your choice) If the snails are very large, cut in half

: saute 1/2 med size onion in 1 tsp olive oil until translucent

: add 1 cup heavy cream, 1/2 cup Pouilly-Fuisse and the drained snails (discard the wine marinade), simmer until the cream has the texture “Nappé”

: add 1 jigger of Pernod, 1 heaping tblsp whole grain dijon mustard, 1/2 tsp garlic paste, 12 ea grape tomatoes. 1 tblsp chopped parsley and kosher salt and cayenne pepper to taste, stir

: add 4 cups fresh cooked Gnocchi, check/adjust the seasoning; serves 6 appetizer or 2 main course

: Snails And Gnocchi In White Wine, Pernod & Mustard Cream

: Snails And Gnocchi In White Wine, Pernod & Mustard Cream

: Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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While I have used the traditional ingredients for this pancake, I have changed the ratio of eggs to flour considerably. This resulted in what I think is a “real” pancake, by which I mean it is a cake, baked in a pan 🙂 If you look at the close-up of the cut pancake, you can clearly see the texture of a cake, not a traditional pancake, which is much lighter and fluffier in texture and therefore tends to deflate very quickly after being removed from the heat. This one you see here did not deflate and maintained the same light texture after it had cooled down and spent the night (half-eaten) in the fridge.
Makes you wonder why one goes through the trouble of making a complicated cake………. 🙂 ?
I know, I know, many folks enjoy baking and love to prepare cake in any form, shape, and taste – but if you don’t, (me), this easy recipe might just be the solution you’ve been looking for to have your ~~pancake~~ cake and eat it too 🙂
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Bon Appétit ! Life is Good !
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Click here for more savory and sweet Pancakes on ChefsOpinion
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Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: peel 6 ea medium size pears

: poach the pears in 1 qt merlot, 2 ea whole cinnamon sticks, 3 ea star anis, 4 cloves and 1 cup sugar until cooked through but still firm, let cool in the wine

: when cool, remove the pears and pat dry, cut off the top and buttom, then around the core into 4 pieces, discard the top, bottom and core, cut the pears into 1 inch dice

: simmer the wine until reduced to 2 cups

: add 1/3 cup heavy cream, reserve in a warm place

: mix one cup of a/p flour with 5 egg yolks, 2 whole eggs and enough buttermilk to form a smooth, thick batter

: whisk 3 egg whites until stiff peaks, fold into batter

: melt 3 tblsp whole butter in a cast iron pan

: add the pancake batter to the med-hot pan, bake in a 375F preheated oven until the top has slightly solidified

: add the diced pears, return to the oven and bake until cooked through, about 15 minutes

: insert a toothpick into the pancake and remove – if nothing sticks to the toothpick, the pancake is done; remove from oven, place a serving plate upside down on top of the pan, turn pan and plate upside down so the pancake sits on plate

: dust the pancake with castor sugar, decorate to your preference

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

: Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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First of all – calm down, don’t be scared, hold your horses, don’t panic !
Despite their vicious name, “cherry bomb peppers” (sometimes just called “cherry peppers”), are not very hot at all, registering at just 2500 to 5000 Scoville heat units (SHU). (Think jalapeno). They can be red, yellow or green and, depending on the pickling marinade, the original heat-level is sometimes brought down to a mild, tasteful flavor which adds a welcome light kick (the kick of a lady, not the kick of a mule) to some otherwise overly sweet and/or mild dishes, without burning your mouth to a crisp.
And of course, as I have mentioned many times, pls adjust the recipe according to the preference of the folks you serve your food to, so if you do not enjoy chilies, just omit them 🙂
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Bon Appétit ! Life is Good !
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Click here for more Chicken on ChefsOpinion
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Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: mix 1 cup hoisin sauce, 1 tblsp honey, 1 tblsp Thai chili sauce, 1/ cup soy sauce and 1 tsp garlic paste, incise 8 ea chicken parts of your choice (Leg, Drumstick, Breast) with 4 cuts on ea side, brush with the marinade, place on a wire rack over a baking pan with 1/2 qt water added, roast at 375F until meat is halway cooked, turn ea piece, brush again generously and finish cooking until the core temperature reaches 160F, remove from heat, let rest for 5 minutes before serving

: hungry yet ?……..

: while the chicken rests, de-grease, strain and reduce the stock from the bottom of the baking sheet to 1/2 cup, mix with freshly cooked sun-dried- tomato pasta

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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See you again in 2018……….

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Dear Friends,
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.I am spending the next three weeks in Argentina, visiting friends, eating (mostly) parilla and drinking (mostly) red wine.
Since I am living with friends who keep me busy 24/7 🙂 , I will not post my usual three or four posts per week during this time.
However, I have a surplus of about 50 dishes/post’s I have cooked and photographed in the past few months, which I will post as soon as I’ll return to Florida in mid- January, together with the new stuff I’ll produce when I will be back in my own kitchen.
Until then, here is a preview of a small selection of dishes waiting to be published. Hope to see you all again in 2018 🙂
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Bon Appétit ! Life is Good !
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: Shrimp & Spinach

: Shrimp & Spinach

: Vanilla Cake With Red Wine Poached Pears & Red Wine Reduction

: Vanilla Cake With Red Wine Poached Pears & Red Wine Reduction

: Tomato & Cheese Salad

: Tomato & Cheese Salad

: Spinach Linguini With Beef And Peppers In Garlic Cream

: Spinach Linguini With Beef And Peppers In Garlic Cream

: Spicy Italian Sausage. Salsa Verde. Egg & Potato

: Spicy Italian Sausage. Salsa Verde. Egg & Potato

: Snails And Gnochi In Pernod & Mustard Cream

: Snails And Gnochi In Pernod & Mustard Cream

: Seafood Platter

: Seafood Platter

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Salad Days Are Here Again

: Salad Days Are Here Again

: Sauteed Flounder Fillets, Corn, Avocado Salsa, Rice & Beans

: Sauteed Flounder Fillets, Corn, Avocado Salsa, Rice & Beans

: Pulpo En Escabeche

: Pulpo En Escabeche

: Pancake With Redwine-Poached Pears And Red Wine Cream

: Pancake With Redwine-Poached Pears And Red Wine Cream

: Kater Fruehstueck – Baked Potato & Herring In Sour Cream

: Kater Fruehstueck – Baked Potato & Herring In Sour Cream

: Hoisin Chicken With Pasta

: Hoisin Chicken With Pasta

: Haricots Verts En Salade

: Haricots Verts En Salade

: Shrimp and Cork Screws

: Shrimp and Cork Screws

: Hans’ Pork Goulash With Peppers & Israeli Couscous

: Hans’ Pork Goulash With Peppers & Israeli Couscous

: Grilled Asparagus, Carrot & Jalapeño-Quark Pie

: Grilled Asparagus, Carrot & Jalapeño-Quark Pie

: Gizzard Adobo With Pearl Pasta

: Gizzard Adobo With Pearl Pasta

: Fried Camembert With Salsa Verde, Avocado Salad And Romaine

: Fried Camembert With Salsa Verde, Avocado Salad And Romaine

: Pulpo a la Gallega

: Pulpo a la Gallega

: Gnocchi In Mushroom Cream

: Gnocchi In Mushroom Cream

: Endive & Chili Chicken

: Endive & Chili Chicken

: Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

: Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

: Corned Beef Hash For Pasta Lovers

: Corned Beef Hash For Pasta Lovers

: Cheese And Veggie Pie

: Cheese And Veggie Pie

: Corditas De Cerdo Y Panza

: Corditas De Cerdo Y Panza

: Congee With Mushrooms. Carrots & Egg

: Congee With Mushrooms. Carrots & Egg

: Carnitas

: Carnitas

: Cantonese Soy Sauce Chicken ( See Yao Gai 酱油鸡 )

: Cantonese Soy Sauce Chicken ( See Yao Gai 酱油鸡 )

: Best Mixed Leftover Dish Of The Year – Salt Squid, Udon With Beef, Baby Bok Choy With Black Mushroom And Chicken Gizzards

: Best Mixed Leftover Dish Of The Year – Salt Squid, Udon With Beef, Baby Bok Choy With Black Mushroom And Chicken Gizzards

: Banana And Cranberry Salad With Homemade Sugar Free Ice Cream

: Banana And Cranberry Salad With Homemade Sugar Free Ice Cream

: Char-Siu And Cabbage Noodle Soup

: Char-Siu And Cabbage Noodle Soup

: A Visit From The Sugar Demon: Oreo And Yogurt Pie With Fresh Berries And Organic Honey

: A Visit From The Sugar Demon: Oreo And Yogurt Pie With Fresh Berries And Organic Honey

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦 ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
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Bon Appétit ! Life is Good !
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Click here for more Salad on ChefsOpinion
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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: chop 1 lbs tomatillos

: to the tomatillos, add 1 med size chopped onion, 4 cloves garlic, 4 tblsp cilantro, 1 tblsp seeded jalapenos, kosher salt to taste (if you prefer your salsa verde creamy, add 1/2 avocado

: blend until smooth, check / adjust the seasoning

: salsa verde

: dice 1 ea avocado, 1/2 red pepper and 1/2 yellow pepper, add 1 tblsp lime juice, 2 tblsp olive oil, kosher salt and cayenne pepper to taste

: the good stuff……….

: to 2 whole eggs add 1 tblsp sriracha, kosher salt to taste

: cut 10 oz chilled french camembert into cubes or slices, bread twice with flour, egg mixture and panko bread crumbs (press the first coating of panko onto the cheese, lightly dip the camembert into the crumbs for the second coating) (replace the camembert with brie for a creamier texture)

: fry the cheese at 375F until crisp and golden, serve with the salsa, avocado and vinaigrette dressed romaine; serves 4 appetizer or snacks, 2 main course

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

: Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
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Bon Appétit ! Life is Good !
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Click here to read all about Foo Foo
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Click here to read all about Plasas
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Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, Tarul, Tapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
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Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

Foo Foo

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: scrubb 2 medium size cassava, cut in half

: cover with lightly salted water, simmer slowly until the flesh feels tender when pierced with a small knife

: remove from water, peel, remove the center string

: to a bowl, add as much butter as you think you can handle, between 3 and 8 ounces (if the foo foo is too dry because of a lack of butter, you can add some chicken stock or water, but pls don’t serve that to me)

: rise the cassava to the butter, season with garlic paste, kosher salt and cayenne pepper to taste, stir well until smooth, the texture should be a bit firmer than mashed potatoes

: foo foo – this amount will serve 4-6

: season 4 lbs chicken parts of your choice with kosher salt and cayenne pepper to taste

: saute the chicken in 2 tblsp peanut oil until golden on all sides

: remove the chicken from the pan

: to the same pan, add 2 ea medium size diced onions, saute until translucent

: add 10 oz diced tomatoes, 10 oz tomato puree, 1/3 cup peanut butter, hot chillies to taste (Optional)1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute for 3 minutes until bubbly