Cook Book

My Top 4 Favourite Recipes

$10.00

By Momodou S Jallow
Table of Content
Jollof Rice “Thieboudienne”
Lasagne
Spagethi Bolognese
Cheese Pizza
 Jollof
Ricw”Thieboudienne”
Tiep or thieb is a traditional dish from Senegambia that
is also consumed in Guinea Bissau, Guinea, Mali and
Mauritania. It is the national dish in Senegal. The version
of tiep called thieboudienne or chebu jen is prepared
with fish, broken rice and tomato sauce cooked in one
pot. There are also tiep yappa (with meat) and tiep
ganaar (with chicken).

Main Ingredients
Rice
Tomatoes and tomato paste
Onions
Chili peppers
Cooking oil
Fish
Additional ingredients
often include onions,
carrots, cabbage,
cassava, hot pepper,
lime and peanut oil,
and stock cubes.
Ingredients
The Fish
A handful of parsley about a heaping cup
3 cloves of garlic
1 Scotch bonnet/ habanero pepper
1 tsp shrimp bouillon
1 tsp black pepper
1 tsp salt
2.5 lbs blue snapper fish preferably cut into fish steaks
or any white fish of your choice
The Rice
2 cups of broken jasmine rice or regular jasmine rice
soaking
1 sweet potato
1 purple eggplant
4 carrots I used orange purple and yellow carrots
1/2 a head of cabbage
2 bell peppers
3 scotch bonnet/ habanero peppers
For the sauce
1 cup vegetable oil
1 cup tomato paste
1 large onions sliced
3 cloves of garlic
2 scotch bonnet/ habanero peppers I used green
scotch bonnets, the color doesn’t really matter
3 tbsp shrimp bouillon
1 tsp black pepper
Salt to taste
Instructions
Marinating the Fish
With a mortar and pistol or in a food processor, grind the parsley, garlic,
scotch bonnet, bullion black pepper and salt into a rough paste.
Poke two holes into the flesh of the fish and stuff them with the parsley
mix.
Broil or Fry the fish until it is golden brown on each side, and set aside for
the sauce.
How to Cook the Rice
In a mortar and with a pestle or in a food processor grind the scotch
bonnet peppers and garlic into a rough paste)
Saute the sliced onions in the oil over medium heat until translucent
Add in the tomato paste, and stir fry for 5 minutes. The tomato paste may
start to brown a little.
Add in the ground garlic and scotch bonnet and stir fry for another 2
minutes
Add in bullion, black pepper, and 8 cups of water. At this stage, taste the
sauce for salt, and adjust to your preference.
Add in the tough vegetable first in to the sauce and cook until tender. In
this case, add in the sweet potatoes, cook until tender and remove, then
the carrots, cook until tender and remove. Continue adding in the
vegetables until all the vegetables are cooked.
Set the cooked vegetables aside and then add in the fish and cook in the
sauce for 2-5 minutes.
Once the fish has simmered in the sauce for 2-5 minutes, gently remove it
from the sauce.
At this point, drain the rice that has been cooking and pour into the sauce.
The sauce should just cover the rice. Adjust the amount of water at this
stage if needed to make sure that the rice is just covered.
Cover the pot and simmer on low-medium heat for 15-20 minutes. You
may seal the cover of the pot with foil to prevent steam from escaping.
At the 15 minute mark, check that the rice has absorbed the moisture and
is soft. Cover and cook for another 5 minutes if it needs more time. If the
water has dried up and the rice is still not soft, add in 4 tbsp of water,
cover and allow to cook.
Serve hot with the vegetables and fish, and lime wedges
Lasagna
 Lasagna is a type of pasta, possibly one of the oldest
types, made of very wide, flat sheets. Either term can
also refer to an Italian dish made of stacked layers of
lasagna alternating with fillings such as ragù (ground
meats and tomato sauce), béchamel sauce, vegetables,
cheeses (which may include ricotta, mozzarella, and
Parmesan), seasonings and spices. The dish may be
topped with grated cheese, which becomes melted
during baking. Typically cooked pasta is assembled with
the other ingredients and then baked in an oven. The
resulting baked pasta is cut into single-serving square or
rectangular portions.

Type: Pasta
Course: Primo or main
Place of origin: Italy
Region or state: Emilia-Romagna
Serving temperature: Hot
Main ingredients: Wheat, ground
meat, cheese
Variations: Lasagnette and
lasagnotte
Making lasagna can be time-consuming, but the
results are well worth the wait. You'll find a detailed
ingredient list and step-by-step instructions in the
recipe below, but let's go over the basics:

Lasagna Ingredients
The Allrecipes community adores this lasagna recipe
because it's incredibly customizable, so you can easily
alter the ingredient list to suit your needs. If you want
to stay true to the original recipe, though, these are
the ingredients you'll need to add to your grocery list:

Meat: This super meaty lasagna has sweet Italian

sausage and lean ground beef.
Onion and garlic: An onion and two cloves of
garlic are cooked with the meat to add tons of
flavor.
Tomato products: You'll need a can of crushed
tomatoes, two cans of tomato sauce, and two
cans of tomato paste.
Sugar: Two tablespoons of white sugar add subtle
sweetness and enhance the flavor of the sauce.
Spices and seasonings: This lasagna recipe is
flavored with fresh parsley, dried basil leaves, salt,
Italian seasoning, fennel seeds, and black pepper.
Lasagna noodles: Use store-bought or homemade
lasagna noodles.
Cheeses: Parmesan, mozzarella, and ricotta cheese
make this lasagna extra decadent.
Egg: An egg helps bind the ricotta so it doesn't
ooze out of the lasagna when you cut into it.
How to Make Lasagna Step-By-Step
Here's a very brief overview of what you can
expect when you make homemade lasagna:

Make the meat sauce.

Cook the noodles.
Make the ricotta mixture.
Layer the lasagna according to the recipe
instructions.
Cover with foil and bake.
Let the lasagna rest before serving.

How to Layer Lasagna

The detailed layering instructions can be found
in the recipe below, but this is the order you'll
follow:

Meat sauce
Noodles
Ricotta mixture
Mozzarella slices
Meat sauce
Parmesan cheese
Repeat the layers, then top with the
remaining Parmesan.
Spaghetti
bolognese
 Spagetti mixed bolognese sauce known in Italian as
ragù alla bolognese, Italian ragù bolognese, or simply
ragù) is a meat-based sauce in Italian cuisine, typical
of the city of Bologna. It is customarily used to dress
tagliatelle al ragù and to prepare lasagne alla
bolognese.
Bolognese is a slowly cooked meat-based sauce, and its preparation
involves several techniques, including sweating, sautéing and braising.
Ingredients include a characteristic soffritto of onion, celery and carrot,
different types of minced or finely chopped beef, often alongside small
amounts of fatty pork. White wine, milk, and a small amount of tomato
paste or tomatoes are added, and the dish is then gently simmered at
length to produce a thick sauce.

Type: Spagetti & Sauce

Place of origin: Italy
Region or state: Bologna
Main ingredients: Ground
meat (beef), soffritto
(celery, carrot, onion),
tomato paste, tomato
sauce, wine (usually
white), milk
Ingredients
1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely
chopped
500g beef mince
For the bolognese sauce
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped
and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped
(optional)
125ml red wine
6 cherry tomatoes sliced in half
To season and serve
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)
Cheese Pizza
Pizza cheese encompasses several varieties and types of cheeses
and dairy products that are manufactured for use specifically on
pizza. These include processed and modified cheese, such as
mozzarella-like processed cheeses and mozzarella variants. The
term can also refer to any type of cheese suitable for use on
pizza. The most popular cheeses used in the preparation of pizza
are mozzarella (accounting for about 30%), provolone, cheddar
and Parmesan. Emmental, pecorino romano and ricotta are often
used as toppings, and processed pizza cheeses manufactured
specifically for pizza are mass-produced. Some mass-produced
pizza cheeses are frozen after manufacturing and shipped frozen.

Main Ingredient
pizza dough (flour, dry
yeast, warm water)
tomato sauce
cheese (mozzarella)

Processed pizza cheese is

manufactured to produce
optimal qualities in browning,
melting, stretchiness and fat
and moisture content.
Ingredients
1 ball Artisan Pizza Dough
All-purpose flour, for dusting
Semolina flour, for dusting
¼ cup Basic Pizza Sauce (recipe
follows)
3 ounces shredded low-moisture
mozzarella
Fresh basil or oregano leaves, for
garnishing
For the Pizza Sauce
1 (15-oz) can Muir Glen; Organic
Tomato Sauce
2 Tbsp. extra-virgin Olive oil
2 medium garlic cloves, grated on a
Microplane
1 ½ tsp. Fine sea salt
¼ tsp. Black pepper
Instuction
Let chilled covered dough stand at room temperature until dough
is cool (not cold) and a fingerprint remains when dough is pressed,
1 to 2 hours. Transfer 1 dough ball to a heavily floured surface.
Using floured fingertips, firmly press all over dough, leaving a 1/2-
inch border.
If cooking in your home oven, preheat to 500°F with a baking steel
or large round cast-iron pizza pan (such as Lodge 15-inch) on
middle rack. Let pan preheat in oven for about 30 minutes. If using
an outdoor pizza oven, preheat pizza oven and pizza stone
according to manufacturer's instructions on high 20 minutes. (Note:
Cooking with wood takes more experience to control the heat, so
we've only included instructions for gas oven cooking here.)
Form a C-shape with the outer edge of your hand, and press firmly
inside dough border to define a 1/2-inch wide ring around edge of
dough. Lift dough onto the knuckles of both hands, and gently
stretch, rotating dough after each stretch to maintain its round
shape. Continue gently stretching dough, allowing gravity to help it
expand, until a 10-inch circle of even thickness forms, with a
slightly thicker outer ring. Lay dough round on a semolina-dusted
pizza peel, reshaping as needed to form a circle. Spread dough
round with Basic Pizza Sauce. Top with shredded mozzarella.
Gently shake pizza peel with prepared pie to loosen. If pizza feels
stuck in any areas, carefully lift pizza edge with a bench scraper,
and dust peel with a 1:1 mixture of semolina and bread flour.
Unload pizza onto preheated pan in home oven, or onto stone in
outdoor pizza oven using quick, decisive movements: Set the peel
edge on the pan at about a 20-degree angle, and quickly pull
back peel to slide half of the pizza onto the pan. Gently shake the
peel side to side while pulling it back to slide the rest of the pizza
onto the pan, allowing it to stretch slightly.
If baking in a home oven, bake at 500°F until edges of crust have
puffed slightly, about 3 minutes. Rotate pan 90 degrees, and
increase oven temperature to broil. Broil until pizza is cooked
through and crust is browned, 3 to 6 minutes. If baking in an
outdoor pizza oven, cook pizza, using peel to rotate pizza 90
degrees every 20 to 30 seconds, until cooked through and crust is
risen and charred in spots, 2 to 4 minutes.
Using peel, transfer pizza to a cutting board. Garnish with fresh
basil or oregano, if desired, and cut into wedges.
 Enjoy Your
Recipe

Any Information

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