We love roasted tomatoes. But roasted cherry tomatoes - oh wow. Sooo good!
Buy about a kilo of those amazing cherry tomatoes that are in season. Wash and dry them, then slice them in half.
Line a cookie sheet with foil. Place the tomatoes on the sheet sliced-side up.
Broil the tomatoes in a hot oven until they are bubbling and slightly blackened, which should take only a few minutes.
Remove them from the oven and let cool. Eat them straight, chopped over pasta, on bruschetta, in salad…
Salsa on scrambled huevos. Yum.
Once again, I have to thank Pinterest. I found a great recipe this week that takes five minutes to make (and under 800cfa for ingredients to make two jars). It tastes like the kind at Mexican restaurants. Very fresh and flavorful!
1 sm can crushed tomatoes
1 sm onion, roughly chopped
1-2 cloves garlic, smashed
handful of cilantro (persil chinois), stems and leaves
Juice from 1 lime
1/2 tsp cumin
1 tsp honey
Piment to taste (I did about 1/2 tsp)
Put it in the blender and voilà!
Oh, Pinterest. Where did I ever find inspiration before you? This fresh garlic sauce goes great on roasted potatoes and steak – and probably just about anything. Come together in just a minute or two.
Garlic sauce
1 head of garlic
1 tsp salt
1 tbsp of olive oil
1/4 cup water
1 sm handful chopped parsley
Roasted potatoes
6 large potatoes, peeled and cleaned
4 tbsp olive oil
salt and pepper to taste
Using a stick blender, purée the garlic and salt until it becomes a paste. Add the oil, parsley and water to the garlic and purée again well. Set aside.
Cut up the potatoes into wedges. In a baking dish add the potatoes, season with salt and pepper and toss them in the olive oil. Cover with aluminum foil and bake for 45 minutes covered. After 45 minutes remove the aluminum foil. Pour garlic sauce over the potatoes and bake for another 30 minutes until they turn crispy and golden brown.
I went to the kitchen to make guacamole and eat it with pita bread. But I was really hungry. So I kept adding stuff...
1 ripe avocado, mashed
1 tomato, chopped
1 sm onion, chopped
1/4 cup corn kernels
1 sm handful cilantro,
juice of 1/2 lime
a couple shakes of seasoned salt
Stir and spread!
1 large can garbanzo beans (chickpeas), drained
2-4 cloves garlic, crushed (or 1/2 tsp dried garlic)
1/6 cup water
2-4 Tbsp tahini (opt)
1 Tbsp olive oil
pinch salt
Lemon juice – start with 1/2 lemon and add to taste
1 eggplant, roasted and scooped from peel*
Dump. Purée with stick blender/blender/food processor. Dip.
* The eggplant is optional but SO stinkin’ good. It’s so creamy. Just wrap the eggplant in foil (well!) and toss it in the oven the next time you bake something. When it soft, it’s done. Let cool completely in foil, then unwrap and add to hummus.
I used to work at an Italian restaurant that made amazing garlic and mozzarella breadsticks. I had some leftover whole wheat pizza dough tempting me, so we made these for lunch the other day.
Breadsticks
1 batch whole wheat pizza dough
1/2 cup mozzarella, sliced
2-3 cloved garlic, crushed
olive oil
After the dough has risen, punch it down and then stretch out into a large circle on a pizza pan or cookie sheet. Brush the dough with olive oil. Place mozzarella slices and crushed garlic on half.
Fold the dough over the make a half-moon. Gently press the edges together.
Using a very sharp knife, make 3-4 cuts in the top of the dough.
Bake in preheated oven at 375° for 15-20 minutes. Brush top lightly with olive oil. Slice into inch-wide breadsticks with a pizza cutter.
Marinara sauce:
6 ripe tomatoes, chopped
2-3 Tbsp tomato paste
1/2 tsp Italian seasoning
pinch of salt
Heat marinara ingredients in a saucepan over medium heat for 15 minutes. Buon appetito !
Got a little tomato-onion attieke sauce left over? Mix 1/4 sauce with one ripe avocado, mashed. Voilà – guacamole!
See another guacamole recipe on this site.
4 cups prepared attieke (the boxed, instant kind is surprising good and easy!)
2-3 tomatoes, copped
1 lg onion, chopped
1 green pepper, chopped
1 Maggi cube, crushed
1/4 cup vinegar
1/2 cup olive oil
1/2 tsp Dijon mustard
salt and pepper
Combine Maggi cube, vinegar, olive oil, mustard, salt and pepper in a bowl. Add chopped vegetables. Let marinate for 1-2 hours before serving with attieke.
1/2 cup mayonnaise
1/2 cup crème fraîche
1/2 cup plain yogurt
1/4 tsp Worcestershire sauce
3 Tbsp minced cilantro
2 Tbsp minced onion
1 Tbsp minced garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
Mix and chill.
Recipe idea: Shredded cabbage, chopped green pepper, ranch-cilantro dressing and a little more freshly ground black pepper. Yum!
1 loaf French baguette bread
extra virgin olive oil
piment extra fort, moulu (ground cayenne hot pepper, like this one from Bahadourian)
nutritional yeast flakes
First, don’t knock the nutritional yeast until you’ve tried it. Not sure how popular it is in the US, but it’s very popular here – and with good reason. It’s a nutty, rich taste that adds a great flavor to salads, breads and apparently… dips.
Pour a couple glugs of olive oil into a saucer. Add about 2 Tbsp of hot pepper and 2 Tbsp nutritional yeast.
Serve with pieces of bread, mixing the dip as you go and adding more of each ingrdient as needed.
Dakar Eats
Toubab recipes 