What is a recipe from ecuatorial guinea?

Question

i have to do a spanish project, so if you find one, can i please have the link, also if there are any current events that happened, i could use that too. thanks sooo much

Answer 1

Ingredients

8 firm fish steaks (eg kingfish, swordfish, mackerel or tuna) about 200g each and 3 cm thick

3 garlic cloves, crushed

2 scotch bonnet chillies, minced or pounded to a paste

250ml lime juice

3 tbsp coconut oil or palm oil

salt and black pepper, to taste

peanut sauce

spinach sauce

avocado sauce

I dont know the recipe, i couldn't find it on my computer! GOOD LUCK!

Answer 2

Guinean Fish Grill with Three Sauces

Ingredients

8 firm fish steaks (eg kingfish, swordfish, mackerel or tuna) about 200g each and 3 cm thick

3 garlic cloves, crushed

2 scotch bonnet chillies, minced or pounded to a paste

250ml lime juice

3 tbsp coconut oil or palm oil

salt and black pepper, to taste

peanut sauce

spinach sauce

avocado sauce

Rinse the fish then drain and blot dry with paper towels. Season the fish liberally with salt and black pepper then place in a glass or ceramic baling dish. Add the garlic and chillies then pour the lime juice over the top. Turn a few times to ensure that they're evenly coated then place in the fridge to marinate for 90 minutes.

When ready, heat a grill or barbecue. Drain the fish and blot dry before brushing with oil and seasoning with salt and black pepper. Cook for about 4 minutes per side, arrange on a plate and serve with the sauces.

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Guinean Peanut Sauce

Ingredients

1.8 litres water

5 Maggi or bouillon cubes

1 large onion, chopped

pinch of oregano

3 garlic cloves, minced

1 tbsp lemon juice

2 tbsp tomato paste

pinch of cayenne pepper

1 large tomato, diced

400ml natural peanut butter

2 chicken b*****s, shredded

4 habanero or schotch bonnet chillies pounded to a paste

3 bayleaves

salt and pepper to taste

1 tbsp oil

Heat the oil in a pan and fry the onion and garlic until tender. Add all the remaining ingredients (except chicken and peanut butter) and bring to a boil. Reduce to a simmer, then add the peantut butter. Stir to dissolve and allow to simmer gently for 50 minutes to thicken the sauce. Add the chicken b*****s and cook for a further 30 minutes. Add the chillies (I'm used to West African food and like them pounded to a paste but you can add them whole for a milder flavour). Serve with rice or fufu.

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Guinean Spinach Sauce

Ingredients

600g spinach, de-stemmed and finely chopped

200g smoked fish, flaked

1 large onion, chopped

60ml peanut butter

700ml warm water

360ml palm oil

2 scotch bonnet chillies, left whole but scored

Fry the onion in a little of the palm oil until softened. Mix the peanut butter with the water and add to the pot along with the other ingredients. Bring to a boil and simmer for 20 minutes, until well thickened. Add the palm oil and remove the chillies. Cook for a further 10 minutes. This sauce can be served either hot or cold.

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Guinean Avocado Sauce

400ml beef stock

400ml water

1 hot chilli, pounded to a paste

1 tomato, chopped

2 tbsp lemon juice

2 large avocados, thinly sliced

4 tbsp peanut butter

Bring the water and stock to a boil and add all the ingredients except the peanut butter. Reduce to a simmer and cook for 20 minutes. Extract 6 tbsp of the broth, mix with the peanut butter and return to the pot. Cook for a further 10 minutes. Allow to cool and serve warm.

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NEWS & CURRENT EVENTS:

http://uk.news.yahoo.com/rtrs/20080311/t...

http://www.rigzone.com/news/article.asp?...