Tomatoes are an integral ingredient in west-African cooking, and are typically used alongside onions and chillies to create a flavourful and versatile base for sauces, soups and stews, and, after all, jollof rice. We frequently make a mom sauce of tomatoes and onions, then add spices and seasonings reminiscent of chilli flakes, garlic, ginger, nutmeg and cumin for a moreish daring and fiery pepper sauce.
West African spice-crusted lamb with tomato salad
That is impressed by the night-time meat distributors on the previous railway line in Freetown, Sierra Leone. Cooking and consuming it takes me straight again there each time.
Prep 15 min
Chill 30 min
Prepare dinner 50 min
Serves 6
3 6-bone racks of lamb, French-trimmed (ask the butcher to do that, if want be)
For the spice combine
½ entire nutmeg, grated
½ tsp floor black cardamom
½ tsp scotch bonnet chilli flakes, or chilli powder
1 tsp floor ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
25g dry roasted peanuts, chopped
For the crust
150g softened unsalted butter
10 tbsp contemporary breadcrumbs
25g finely chopped blended contemporary herbs – I like parsley, chives and thyme
1 tsp salt
For the salad
1 tbsp white-wine vinegar
3 tbsp extra-virgin olive oil
½ tsp caster sugar
½ tsp salt
2 shallots, peeled and finely chopped
2 stalks contemporary tarragon, leaves picked and finely chopped
500g ripe tomatoes – you need as many various shapes and colors as doable, so go for heritage varieties should you can
Put all of the spices in a spice or espresso grinder (or mortar), add the salt and peanuts, and grind to a tough powder – don’t overprocess it. Put a small, dry frying pan on a low warmth, add the spices and prepare dinner, stirring, for about 5 minutes, till very aromatic. Tip right into a small bowl and go away to chill.
For the crust, in a small bowl, combine the butter, spice combine, breadcrumbs and herbs till effectively mixed.
Season the lamb racks with salt, then press a skinny layer of the crust on to the fats facet of the lamb racks. Put them in a shallow roasting tin and chill within the fridge for half-hour, to agency up the crust.
Warmth the oven to 220C (200C fan)/425F/gasoline 7, and take the lamb out of the fridge 10 minutes earlier than you wish to prepare dinner it. Roast for 20-25 minutes, then take away and relaxation for 10 minutes.
In the meantime, make the salad. In a small bowl, whisk the vinegar, oil, sugar and salt, then stir within the shallots and tarragon. Slice the tomatoes, organize them on a bigger platter and pour the dressing excessive.
Slice the rested lamb into particular person ribs and serve with the salad.
Plantain and feta hand pies with tomato salsa
Hand pies are a well-liked Sierra Leonean social gathering meals, and these ones, with candy plantain, salty feta and a spicy salsa, are good for a summer time get-together.
Prep 15 min
Prepare dinner 3 hr 30 min
Chill 1 hr
Makes 10 small pies
For the salsa
10 giant plum tomatoes, halved lengthways, cored and deseeded
1 tsp salt
A number of twists of black pepper
1 tsp chopped contemporary oregano
6 tbsp olive oil
1 medium onion, peeled and finely chopped
1 garlic clove, peeled and crushed
¼ tsp finely chopped scotch bonnet
25g contemporary coriander, finely chopped
For the pies
4 yellow plantains
30g unsalted butter
1 giant onion, peeled and finely chopped
400g feta
150g plain flour, plus additional for dusting
1 tsp salt
Sunflower oil, for deep-frying
Warmth the oven to 140C (120C fan)/275F/gasoline 1. Line a baking sheet with greaseproof paper and organize the tomatoes halves on prime in a single layer. Sprinkle with the salt, pepper, oregano and two tablespoons of the oil, then slow-roast for about three hours, till the tomatoes are shrivelled on the edges however nonetheless plump within the center.
Then make a begin on the pies. Enhance the oven temperature to 180C (160C fan)/350F/gasoline 4. Wash and dry the plantains, put them on a baking sheet, roast for 40-50 minutes, till delicate, then take away.
Soften the butter in a saucepan on a mild warmth, then add the chopped onion, cowl and prepare dinner very gently for as much as an hour, till softened and golden brown. Switch to a bowl, go away to chill utterly, then crumble within the feta.
When the plantains are cool sufficient to deal with, peel off the skins, put the flesh in a meals processor and pulse to a clean mash. Scrape right into a bowl, add the flour and salt and blend to make a clean dough. Wrap in clingfilm and chill for an hour.
Whereas the dough is chilling, make the salsa. Warmth the remaining 4 tablespoons of oil in a saucepan, add the onions, cowl and prepare dinner gently for 10 minutes, till softened. Add the garlic and chilli, and prepare dinner for one more two minutes. Finely chop the roast tomatoes, add them to the pan, then take off the warmth.
Now fill the pies. Divide the dough into 10 equal items, then, utilizing a rolling pin or a tortilla press, flatten each bit into a skinny 15cm spherical. Spoon two tablespoons of the feta combination into the centre of every circle of dough, fold over to surround and use your fingers to crimp and seal the sides.
To complete, gently reheat the salsa, if want be, then stir within the coriander. Warmth the deep-frying oil in a wok or deep pan over a medium-high flame, then, working in batches, fry the pies for 3 to 5 minutes, till golden throughout. Carry out with a slotted spoon, drain on a plate lined with kitchen towel, and serve without delay with the nice and cozy salsa for dipping.
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Maria Bradford is a chef and meals author, and proprietor of Shwen Shwen in Sevenoaks, Kent. Her guide, Candy Salone: Recipes from the Coronary heart of Sierra Leone, is printed by Quadrille at £30. To order a duplicate for £27, go to guardianbookshop.com