TSIRE POWDER MIXTURE
This recipe comes from West Africa where it is used to coat raw meat kebobs which have first been dipped in oil or beaten egg and then dusted with the powder before being cooked on a barbeque. The cooked kebabs are then dusted with more powder before being served.
Provided by Member 610488
Categories Fruit
Time 10m
Yield 4 Tbsp
Number Of Ingredients 4
Steps:
- Grind the peanuts to dust.
- Add the spices and salt. Mix until well blended.
- Use immediately or store tightly closed in a cool place for up to 6 weeks.
Nutrition Facts : Calories 167.9, Fat 14.2, SaturatedFat 2, Sodium 309.7, Carbohydrate 6.5, Fiber 2.5, Sugar 1.2, Protein 6.8
TSIRE SPICE
This is a little different North African spice. It has peanuts in it and adds a whole other dimension to your food. Give it a try.
Provided by Dave Mathews
Categories Other Main Dishes
Time 10m
Number Of Ingredients 6
Steps:
- 1. Place the peanuts into a food processor and pulse till you get small peanut bits. You are looking for small enough bits to make this a spice mixture not spiced peanuts.
- 2. Throw in all the rest of the ingredients into the food processor and pulse until fully mixed. Store in an air tight jar for up to a month. You can freeze this too. The peanuts will go bad after a while so be careful.
- 3. Tip. The dryer the peanuts the better. Dry roasted works here but the taste is not the same. If you get wetter peanuts roast them a little longer, say 20 minutes in the oven at 250 degrees. Don't burn them just get the water out.
BEEF TSIRE GRILLED IN SPICY PEANUT MARINADE (NIGERIA)
From: "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson.
Provided by Engrossed
Categories Meat
Time 2h45m
Yield 10 tsire, 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix marinade ingredients together until it forms a smooth paste.
- Rub each meat strip with marinade by hand until thoroughly coated and place in glass pan.
- When all the meat is coated cover pan and refrigerate at least 2 hours.
- Soak wooden or bamboo skewers in cold water for at least 1 hour before using.
- Thread meat onto skewers accordian-style. Do not bunch meat strips, leave them stretched long on the skewer.
- Grill or broil strips 15-20 minutes until meat is cooked through and coated in bubbles. Turn once during cooking.
Nutrition Facts : Calories 361.1, Fat 26.9, SaturatedFat 6.9, Cholesterol 55.3, Sodium 282.5, Carbohydrate 5.5, Fiber 1.6, Sugar 2.5, Protein 26
SELLOU (MOROCCAN COOKIE MIXTURE)
This isn't really a cookie but that is how my husband describes it & he is from Morocco. It is a sweet powder mixture that Moroccans eat on special occasions, such as Ramadan. (I use fresh ground almond butter from a specialty store to skip the steps of frying & grinding the almonds. Make sure if you do this that the only ingredient in the almond butter is almonds.)
Provided by FDADELKARIM
Categories Dessert
Time 2h
Yield 4 cups
Number Of Ingredients 9
Steps:
- Brown the flour: This can be done up to a week prior to making the sellou. Preheat the oven to 400F (200C). Place the flour in a very large baking pan and bake for about 30 minutes or until light-to-medium golden brown.
- Stir every five minutes to prevent burning and to help the flour color evenly. When the flour is cool, sift it several times to remove any balls. Cover and store until needed.
- Toast the sesame: Spread the sesame in a single layer on a large baking sheet, and toast in a 400° F (200° C) oven for 15 to 20 minutes, or until crunchy and nutty in flavor. (Or, toast the sesame in batches in a skillet over medium-low heat, stirring constantly.) When the sesame is cool, store in a covered container until needed.
- Fry the almonds: Heat 1/2 inch of oil in a large frying pan over medium heat, and fry the almonds in batches, stirring constantly, until light golden brown. The almonds will continue to darken to a richer golden brown once they're removed from the oil. Drain and cool the fried almonds.
- Note: Be careful not to let the oil get so hot that the almonds brown too quickly and take on a burnt flavor. The frying should take about five to 10 minutes for the almonds to color properly so that they are cooked inside as well as out.
- Assembling the sellou: Melt the clarified butter and set aside.
- In a very large mixing bowl, sift the browned flour, powdered sugar, spices and salt through a fine sieve. Discard any tiny balls of browned flour that remain. Use your hands to toss and thoroughly blend the mixture.
- Reserve 2-3 tbsp of unground sesames to mix into the sellou for crunch and texture. Finely grind the rest of the sesame seeds in a food processor until almost paste-like.
- Separate the almond into two bowls. Grind half the almonds to a smooth paste and the other half just until the oils are released. Add both the almonds & sesame pastes to the flour mixture.
- Next, use your hands to toss and thoroughly blend everything together. Taste and add a little more sugar or spices if desired.
- Gradually work in enough of the melted, clarified butter to form a glistening mixture that is moist enough to pack into a ball or mound.
- Knead the sellou for a few minutes to ensure everything is mixed thoroughly before transferring to a plastic container. (The sellou will continue to absorb the butter and dry a little bit as it is stored.).
- Let the mixture to cool and then cover. Sellou keeps well for two months or longer in an airtight plastic container. It can also be frozen for up to six months. Allow newly prepared sellou to sit for a day or two before freezing.
Nutrition Facts : Calories 775.3, Fat 53.7, SaturatedFat 14.5, Cholesterol 44.5, Sodium 150.7, Carbohydrate 61.7, Fiber 9.4, Sugar 12.1, Protein 18.8
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