Dégué -dessert from Ivory Coast

  Dégué is a typical dessert from Ivory Coast, also from Mali or Mauritania, and from Senegal where the dessert is called Thiakry. It's a tasty dairy dessert that may remind you of a kind of rice pudding, but made with another cereal, millet.

The dessert is usually prepared for baptisms or weddings. It's also very simple.

Ingredients:

- 300 grams evaporated milk.

- 200 grams millet couscous.

- 300 grams yogurt.

- 200 grams fresh cream.

- 100 grams sugar.

- 1 teaspoon Vanilla.

- 1/2 teaspoon nutmeg.

- 10 grams Butter.

Method:

1- To cook millet couscous, pour boiling water over it until it covers everything, then let it stand for half an hour until the semolina has absorbed all the water. In case you find not completely soft, you can continue cooking it for 5 minutes in the microwave.

2- Add the butter to the millet, mix well.

3- Pour evaporated milk, fresh cream and yogurt into a bowl and mix well.Add sugar, vanilla, and millet, continue stirring well.

Then add nutmeg and to garnish, some raisins.

4- It is served cold and it can last in the refrigerator for several days.

You can also watch the recipe on my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Ivory Coast

De <a href="//commons.wikimedia.org/wiki/User:Jon_Harald_S%C3%B8by" title="User:Jon Harald Søby">Jon Harald Søby</a> - <span class="int-own-work" lang="es">Trabajo propio</span>, Dominio público, Enlace

Cáceres

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Recipes from Cáceres that I cooked:

Zorongollo

Pork stew

Flowers

De <a href="//commons.wikimedia.org/wiki/User:Ewan_ar_Born" title="User:Ewan ar Born">Ewan ar Born</a>, <a href="//commons.wikimedia.org/wiki/User:Rastrojo" title="User:Rastrojo">Rastrojo</a> and <a href="//commons.wikimedia.org/wiki/User:Offnfopt" title="User:Offnfopt">Offnfopt</a> - Derivative work of <a href="//commons.wikimedia.org/wiki/File:Blason_ville_fr_Cherrueix_(Ille-et-Vilaine).svg" title="File:Blason ville fr Cherrueix (Ille-et-Vilaine).svg">File:Blason ville fr Cherrueix (Ille-et-Vilaine).svg</a> and <a href="//commons.wikimedia.org/wiki/File:Flag_of_Castile_and_Le%C3%B3n.svg" title="File:Flag of Castile and León.svg">File:Flag of Castile and León.svg</a>, CC BY-SA 3.0, Enlace

Dioula Salad from Ivory Coast

Dioula salad is a healthy and typical dish from the Ivory Coast. It's a simple salad with stewed meat, spices and a Maggi cube which is indispensable in African cuisine.

Dioula is a language spoken by 10 million inhabitants in the countries of Ivory Coast, Mali, and Burkina Faso, and the ethnic group that speaks this language is also called Dioula.

Ingredients:

- 1/2 kilo of beef meet.

- 1 onion.

- 1 clove of garlic.

- 1 teaspoon of anise seeds.

- Oil.

- Pepper.

- Salt.

- 1Maggi cube.

- 2 bay leaves.

- 1 tablespoon of mustard sauce.

- Cucumber.

- Tomato.

- Whitw Vinegar.

- Eggs.

- Lettuce.

Method:

1- Cut the meat into small cubes and fry it with oil, chopped garlic and onion, anise seeds, pepper, a Maggi cube, and bay leaves.

2- Once the meat has started to get done, add enough water to cover all the meat. Also add the mustard and let it boil. Then reduce the heat and let it cook for an hour.

3- Peel the cucumber and slice it. Besides, cut the tomato into pieces. Place them on a plate along with lettuce and a hard-boiled egg cut into quarters. Add the meat on top.

4- Pour white vinegar into a jar along with some of the liquid from cooking the meat. Add olive oil and salt. Close the jar and shake well. Pour the dressing over the salad, and you're done!

You can also watch the recipe on my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Ivory Coast

De <a href="//commons.wikimedia.org/wiki/User:Jon_Harald_S%C3%B8by" title="User:Jon Harald Søby">Jon Harald Søby</a> - <span class="int-own-work" lang="es">Trabajo propio</span>, Dominio público, Enlace

Flowers from Extremadura

Flores or floretas are a very typical dessert in the Spanish regions of Castilla la Mancha and Extremadura.

It is a fried dough in the shape of a flower, done with the help of a special mold, they are usually sprinkled with sugar or bathed in honey, it depends on the area.

There is also a similar dessert in Colombia called "solteritas" and in Mexico they also make something similar.

In Extremadura, most of the recipes I have seen have been made with honey, this is the recipe I present today, you have to use a good honey and the flavor is spectacular, much better than with sugar.

Ingredients:

- 3 eggs.

- 220 g flour.

- 300 ml whole milk.

- a tablespoon of anisseed.

- Lemon zest.

- Honey.

Method:

1- Infuse the milk with lemon zest and aniseed. To do this, pour the milk into a saucepan along with the lemonzest and aniseed, put it over medium heat until it starts to boil, and then take away from the heat and wait for it to get cold.

2- Once the milk is cold, strain the milk.

3- To make the dough, put the eggs in a bowl along with the flour and then add the milk step by step and mix well each time you add the milk. You can also add water when the milk runs out and the dough still does not have a good consistency. just as you see in the photos. Keep in mind that the dough does not contain sugar.

4- We look for a frying pan or casserole where the flower mold fits well, fill the frying pan with oil. Heat the oil.

5- We put the mold in the dough being careful to leave part of the mold outside the dough. Then put the mold in the frying pan, you will immediately see that the dough can come off the mold easily and we let the flower brown a little more.Then you take the flower out of the oil and put it to dry on an absorvent paper, put the flowers upside down so that the oil does not remain in the folds of the flower.

6- We put the honey in a casserole and turn on the heat until the honey becomes liquid, then you turn off the heat and put half of each flower in the honey, put them face down in the honey and then put them in a dish face up so that the honey stays in the folds of the flower.

You can also watch the recipe at my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Receta en Español

Cáceres

Pork Stew from Cáceres

 The recipe I bring today, pork stew, is very typical in Cáceres, together with the lamb stew.

This is a traditional stew that you can eat every day or in special days.

Ingredients:

- 1/2 kilo pork meat cut into cubes.

- 2 onion.

- 2 carrots.

- 1 green pepper.

- oil.

- 2 potatoes.

- Salt.

- 1 Glass of water.

- 2 tablespoons of tomato sauce.

- 1 choricero pepper.

- a dash of red wine.

- Black Pepper.

- Thyme.

- Paprika.

Method:

1- Cut the green pepper and the onion into cubes, sautée in a frying pan with some oil until the onion is done.

2- Add the meat, salt, paprika ,pepper and the meat cook at medium heat until the meat changes the colour.

3- Add the tomato, chiricero pepper and water.

Add a dash of wine and the carrots cut into 1 cm slices. Cook for half an hour at medium heat without a lid.

4- Peel the potatoes and cut them into cubes, fry in a pan with a little oil and salt.                                                                  

5- Turn off the heat of the casserole with the meat, add the fried potatoes over the meat, mix well , with the heat of the stew the potatoes will soften.

Now you can serve and taste!

You can also watch the recipe at my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Receta en Español

Cáceres

Zorongollo from Extremadura

Zorongollo is a roasted pepper and tomatos salad, very famous in Extremadura, La Vera region is the place were this salad is well known. This salad is consumed as a side dish that accompanies meet ,specially 'lamb or pork caldereta'.

This is super easy and tasty.

Ingredients:

- 1 Red Pepper.

- 1/2 onion.

- 2 small tomatos.

- 1 garlic clove.

- oil.

- vinager.

- Salt.

- 1 egg.

Method:

1- Sprinkle some oil and salt over the surface of the pepper and tomatos, roast in the oven together with the clove of garlic.

I used the microwave function roast + micro , 25 minutes are enough.

Let get cool.

2- Cut the onions , put it in a bowl with water, this will soften its taste.

3- Peel the pepper and tomatos, cut the pepper in slices, get rid of the pepper and tomato seeds, put both in a dish , add the garlic cut in little pieces and the onion into strips.

Add a boiled egg as you can see on the picture:

4- Now it is time to prepare the dressing , put the liquid of the roasted peppers in a bowl, add oil, salt and vinager, mix well and pour the dressing over the salad.

You can also watch the recipe at my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Receta en Español

Cáceres