Nketia Fla Recipes

NKETIA FLA (PEANUT STEW WITH CHICKEN)

Steps:

• Heat the oil in a deep skillet over medium/high heat.
• Add the chicken skin side down.
• Season with salt and pepper and turn and rotate them as necessary until well browned, about 10-15 minutes.
• Put the meat on a plate and set aside.
• Leave only 2 tablespoons of fat in pan.
• Add onion and ginger to pan and cook stirring occasionally until softened, about 3 minutes.
• Stir in the cayenne and tomatoes and cook for about 5 more minutes.
• Return the chicken to the pan and add 3 1/2 cups of the stock.
• Bring to a boil and then lower heat to a simmer for 20-30 minutes, until chicken is cooked through and tender.
• Whisk together the remaining chicken stock and the peanut butter and stir the mixture into the stew.
• Cook for another 20 minutes or so, then adjust seasonings to taste.

GERMAN-RUSSIAN-DAKOTA KNEFLA

Steps:

• Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
• Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

FINIKIA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
• To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.