Friture de Tomate || Dja || M'gbagba || Chicken Stew ||Pour riz, pâtes, ignames. Togolese Food
Friture de Tomate, encore appelé dja au Benin ou m'gbagba au togo, est une recette qui s'accompagne du riz, du spaguetti, de l'igname, des plantains, etc. Je vous montre dans cette video l'une de mes facons de la faire. Comme d'habitude je vous donne l'idee de la recette et vous pouvez modifier à votre convenence. Merci de liker pour nous encourager, de partager autour de vous et vous abonner é la chaine si c'est pas encore fait.
Ingredients
Poulet
Peau de boeuf (Akpama ou Kplo)
Concentré de tomate
Tomate fraiches
Huile vegetale
Epices
Sel
bouillon d'assaisonnement
Friture de Tomate
Dja
M'gbagba
Chicken Stew
#FritureDeTomate #Dja #Nougbagba #ChickenStew #CuisineTogolaise
Lemon & Garlic Chicken Breast recipe Grilled BBQ Pan fried Olive Oil super easy salad
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe:
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????????INGREDIENTS????????
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Spatchcock a Chicken with Chef Eric Crowley, Chef Eric's Culinary Classroom, West LA/CA
Butcher Chicken - this allows the chicken to lay flat and cook faster - great for grilling and the best way to prepare /cook chicken quickly and deliciously! Get your knife and join in!
Master Chef Cooking Video Series 12 Episodes to become an expert
Culinary Classroom Video Series
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Learn the basics of cooking: from knife skills to full course meals and desserts, emphasizing ingredients, cooking theories, and techniques. Chef Eric Crowley created and stars in a NEW cooking video series for students of all skill levels to learn remotely. He takes great pride in patiently focusing on each of his students to motivate them to reach their goals and develop superb culinary skills. This has equipped him to take his classroom virtual. The full twelve video series is available for purchase, and it comes with a PDF version of Chef Eric’s new cookbook. Individual videos with the accompanying chapters are also available for purchase. In creating this video series and writing his cookbook, Chef Eric hopes to provide his expertise to the rest of the world, not just those who have had the pleasure of working with him in person.
Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef Eric’s Culinary Classroom, where he has shaped the careers of many professional chefs. He graduated with honors from the prestigious Culinary Institute of America in Hyde Park, New York. After traveling abroad to master European cooking techniques, Chef Eric returned to the United States and landed a prominent position at Patina Catering, of the renowned Patina Restaurant Group. With his experience and training, and his innate passion for cooking, Chef Eric sought to help others develop their cooking skills and gain confidence through the culinary arts.
This led Chef Eric to open the Culinary Classroom in 2003, as a place where people with all levels of culinary experience could hone impressive and valuable culinary skills. Chef Eric and the Culinary Classroom have been featured in, and on, major media outlets that include E! Entertainment, KCAL 9 Los Angeles, KTLA 5 Los Angeles, NBC Channel 4 Los Angeles, Channel 11/Good Day LA, ABC, The Hallmark Channel’s Home and Family Show, TruTV, BET, Los Angeles Business Journal and many other publications.
Some of Chef Eric's most popular Professional Programs include his 12-week Master Chef Training Program, his 8-week Master Baking Program and four-week Culinary Basics Series. There are several recreational cooking and baking classes. He also does great Team Building Events, Private Parties.
Many companies and law firms have come to Chef Eric's Culinary Classroom for fun team building events. Taking people out of their daily routine and putting them in a situation where communication and cooperation are vital, is a great way to team-build, says Chef Eric. Throw in the tastes, aromas and beauty of delicious dishes, and you have a fantastic experience. He also hosts private cooking parties for birthdays, anniversaries and other special events.
Chef Eric continues to reside in Southern California, with his wife and business partner Jennie Crowley. In his spare time, he enjoys do-it-yourself home projects, the thrill of attending Grand Prix motor races, listening to jazz, hanging with his two rescue dogs, Basil Boy and Lucey Pickles, and cooking, using the herbs he grows in his garden.
“People can derive a great deal from the art of cooking. The ultimate reward for me is seeing the sense of confidence and pure joy that my students experience when they master the life skill of cooking through my instruction, and to help other chefs follow in my footsteps and create their own businesses and careers,” exclaims Chef Eric.
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