Updated
September 28, 2003
Gambia
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English West African
Cookery
Recipes
There were a number of books specialising in West African cookery, following
the success of the Roots book and TV drama series. None are now in print
and have to be gleaned from books covering a much wider area.
Ingredients
Utensils
Techniques
I have been asked by so many people for some Gambian recipies, so I will be spending some time Nov03-Jan04 getting tis section throughly updated
When Lamin stayed in England in 1999, we had a wide range of what we considered to be Gambian type meals, none really came near to his definition, but passed as English - Gambian food. The ingredients, even when available in the UK just have a different flavour and the pounding technique that blends all the flavours into one is really not used here, although liquidising is a close second option.
The recipes used here can be varied extensively just as they are in The Gambia and no Gambian would ever write down a recipe, any special dishes are passed down by word of mouth and kept in the family rather like English cakes or jam recipes.
Links to be added shortly to the following recipes
Fufu
Cooked, but Fufu has the consistency of a very soft raw dough.
Plantain
(fried, boiled, grilled)
Sometimes added to soups and stews, but it can also be cooked as an accompanying
dish.
Fish or meat, peppered
soup/sauce
Coley is a good solid white fish that can be used.
Groundnut Sauce (Domadal)
A good UK substitute for pounded peanuts is un sweetened peanut butter.
Jollof Rice or Benachin (One pot meal)
Sweet balls
Similar to doughnuts but seldom rolled in sugar.
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