Chakery

• 1 pint of vanilla yogurt
• 8 ounces of sour cream
• 12 ounces of evaporated milk
• can of crushed pineapples
• dash of nutmeg
• splash of vanilla flavoring
• Couscous

Directions :

Mix all the ingredients except the couscous together to make the sauce. Cook the couscous separately with water.

Chicken and Beef Benachin

• 1/2 chicken
• 1/2 lb beef
• 4 onions
• 2 slices yate
• 1 teaspoon pounded fresh peppers
• 2 large fresh tomatoes
• 3 dessertspoons tomatoe puree
• 3 cloves garlic
• 2 bay leaves
• 1 1/2 cups oil
• 1/2 small cabbage
• 1 large bitter tomatoe
• 1 large aubergine
• 1 slice pumpkin
• 2 big peppers
• black pepper to taste
• 2 or 3 cigarette cups rice (1 lb)
• 6 cigarette cups water
• salt to taste

Wash and cut chicken into portions. Remove gristle, etc from beef, wash and cut into equal portions.

Mix chicken and beef together. Season with salt, black pepper, pounded garlic and vinegar. Allow to stand for 1/2 hour before cooking.

Prepare vegetables accordingly. Peel, wash and slice onions thinly.

Fry the chicken in hot oil until brown, turn over and fry likewise. Remove from pan and put aside. Add beef and fry until quite brown. Add the sliced onions and fry until golden brown.

Placed the washed, scalded skinned and sliced tomatoes to rest of ingredients in pan. Put the tomato puree and pounded fresh peppers into saucepan. Cook gently for 15 minutes. Pour in measured water.

Bring to a boil, add all the prepared vegetables, fried chicken, bay leaves and salt. Remove the chicken and vegetables when cooked and keep in a warm place. Taste seasoning. Add the washed rice to cooking pot. Put the big sliced peppers and bring to a boil. Reduce heat and cook under low heat until most of the liquid is absorbed.

Chicken Yassa

• 2kg Chicken
• 400 Grs shredded onion
• 150 Grs butter
• 4 big peppers or chilli (shredded)
• 2 bay leaves, crushed pepper corn
• 1 lemon
• 4 cl chicken stock/water

Cut chicken into fourths, sprinkle with juice of lemon and salt. Grill and keep warm, saute chicken. Add all other ingredients, cover and cook on a low fire until tender and juice well reduced. Dish up and garnish with sliced tomatoes and lemon.

Filijee's Fabulous Perch Benachin  

• 3 filets of Perch or some other kind of fish
• 1 butternut squash
• 1 big onion
• 2 cups of rice
• 3 cloves of garlic
• 1 big green pepper
• 4-5 hot peppers
• 1 small head of cabbage

Chop up all ingredients. In a big pot, add enough oil to cover the bottom about 1/4 inch and heat. After the oil's hot, add the chopped garlic. Wait until it's brown (to flavour the oil) and then remove the chunks of garlic.

Add the chopped butternut squash and let it cook for 2-3 minutes, and then the fish. Then add the onions and keep stirring. Then add the chopped up green pepper and about 1/2 teaspoon salt. Mix in the pureed hot peppers and black pepper. Add 2 cups of water and then mix in the tomatoes. Stir in about 3 spoons of tomato paste and cover the pot.

After coming to a boil sprinkle in 2 cups of rice and 2 more cups of water. Reduce heat to simmer. Add additional water and spices as needed. Add in the cabbage. Wait for the rice to do its thing, and you're all set. 

Kebbeh Kunda Benachin

• 1 bonga fish
• 6 white fish
• 2-4 onion
• pepper, black and red
• 1 big Jumbo cube (bullion)
• 1/4 cup tomato paste
• 4 cups small grain rice
• 1 1/2 cup oil
• pumpkin
• tomatoes
• bitter tomato

Clean all the fish and add salt. Start heating the oil in a deep pot. Chop up the onion. Pound pepper (red and black) together. Add 1/2 of the chopped onion to the pounded pepper mixture and continue to pound. Add 1 big jumbo.

Squish the tomatoes separately and add the other half of the chopped up onion mix. Put cleaned fish in whole into the hot oil. Oil should cover the fish about 1/2 of the way up.

Sprinkle crushed tomatoes/oinion mixture onto the frying fish. Dilute the tomato paste with water until runny and add to frying fish.

Don't stir the frying fish mixture but wait until the oil is red (from the tomato paste). Add 1 can of water to the fish. Add bitter tomato and pumpkin (choppped up into big pieces). Add salt to taste.

Rinse rice off twice. Put rice in metal collander over boiling mixture to steam. Seal gap with a rag. Take fish out and veggies when cooked. Set aside. Leave the broth in the pot. Add steamed rice to finish cooking. Reduce heat. Cook rise until only oil is left.

Pepper Soup

• 1 tablespoon black pepper
• 1 tablespoon red pepper
• 1 tablespoon seasoning salt
• dash of garlic salt
• 1 tablespoon chicken flavoring (Maggie cube)
• 1 6-8 oz can of tomato paste
• 1 lb of cut up chicken

Boil chicken in a large pot for ten minutes with 8 cups of water. Add black pepper, red pepper seasoning salt, garlic salt and chicken flavoring (Maggie cube).

Boil until there is about 2 cups of broth left in pan. Add a can of tomato paste and cook until the soup is thick.

Superkanja

• one small onion
• one fish
• 1/2 pound beef
• 1/2 - 1 cup red palm oil
• 2 10 oz boxes of frozen cut okra
• 2 fresh hot peppers
• 1 teaspoon of red pepper
• 4 chicken or beef maggi cubes
• 1 teaspoon of salt
• 1/2 teaspoon of curry
• 8 cups of water

Clean fish and boil in 8 cups of water until fish is done, about 10-15 minutes. Take fish out of pan and add the beef. Thaw and rinse okra. Add okra to pan. Pull fish from bones and put into pot. Keep boiling the water and add onions, fresh hot pepper, maggi cubes, salt and curry.

Boil the superkanja until it thickens and has about one cup of water left. Add red palm oil and turn down heat to meduim. Continue to cook as stirring. Superkanja will be done when palm oil comes to the top. After the palm oil reaches the top you may serve it over cooked rice.