Clean the chicken properly with lemon.
Season it good with:
PREPARATION OF THE DOUGH
3 cups of bread-doug (for the quantity of chicken).
4 ½ cups of milk mixed in hot water.
Put the milk in a deep dish.
Put salt and 3 tea-spoonsof sugar and ½ teaspoon of Cumin powder.
Mix all in the milk and stir slowly, not to leave chunks.
Let it stand for 5 minutes, before working with it.
Pour the cheese and a little sauce of the chicken.
Roll properly with a spoon untill it stayssoft.
The dough can't be soft nor hard.
Cut Banana leaves, put the dough on top of it and spread it properly.
First put the chicken, then the other ingredients, and then close it up, put otther banana leaves and close it, holding (thightening) it together with a thin string.
Boil water with a little salt and vinegar.
Put the ayaka in and let it boil for 20 to 30 minuts.
Before taking out the ayaka of the banana leaves, pour some cold water on it.
p.s. Corn-Ayacas have to boil 1 ½ hours.
Following is the papiamentu version, since it is much better explained.
Laba e galinja bon ku lamunchi.
Tempere bon ku:
PREPARASHON DI E MANSA
3 kup di harinja PAN(pa e kantidat di galinja)
4 ½ kup di lechi bruha ku awa kayente
Pone e lechi den un forma hundu
Pone salu i 3 kuchara plat di suku i ½ kuchara komino (na puiru)
Bruha tur den e lechi i drei e poko poko pa e no hanja pipita.
Laga e para 5 minut prome ku traha ku ne.
Despues basha e keshi i poko sous di galinja
Manse bon ku un kuchara pa e keda suave.
E mansa no mester ta ni duru, ni moli.
Korta e blachinan, pone e mansa riba dje, habri e mansa bon.
Pone prome galinja, despues e otro spesereinan aden, despues sere i pone otro blachi i mare.
Pone awa herebe ku poko salu i 1 kuchara di binager.
Despues tira e Ayaca aden, laga e herebe 20 te 30 minut.
Prome ku saka nan, basha poko awa friw riba nan.
p.s. Ayaca di mainshi ta herebe 1 ½ ora.
Sauté the vegetables, seasonings and fish
in butter, margarine or oil. Simmer until the tomatoes are reduced, about
Beat 4 eggs and blend into mixture.
Generously grease a casserole or the top of a
double boiler. Fill cheese with vegetables/fish mixture, cover with the
lid and spread remaining egg on top of cheese as a sealer. Set the casserole
in a pan of hot water and place in the oven at 350°F
for 1½ hours or the double boiler over simmering water with a lid for the same amount of time.
Alternate Method: Slice cheese about ¼"
in thickness. Line a deep buttered dish or individual custard cups with
cheese, overlapping edges. Place the filling inside, cover with cheese,
brush with beaten egg to seal.
Serves 10 - 12
This vegetable is a mall, spiny, pale green cucumber with a long stem at one end. It is NOT to be confused with cucumbers used in salads.
Season lamb with salt, pepper, nutmeg, garlic and onion powders, Lea & Perrins and Maggi sauces.
Put salted beef in water to cover and bring to a boil twice, changing the water after the first boil.
Sauté lamb with onion, green pepper, garlic
and tomatoes. Simmer for 15 minutes. Add the salted beef and some water
if necessary, but not too much as the kòmkòmber will later
add its water content while cooking. Cook until the meats are nearly done.
Add kòmkòmber, simmer for 5 to 10 minutes, then add the potatoes
and tomato paste; cook until potatoes are done. Add margarine and blend
Note: Green papaya or green
beans can be substituted for the kòmkòmber using approximately
6 cups of either.
Sauté the green pepper, celery, onion and
tomatoes in oil. Remove and brown the meat. Add vegetables and let simmer
uncovered until meat is tender. Should the mixture start drying up, add
water a little at a time. When meat is done, add the margarine.
Note: potatoes, carrots or cabbage may be added
to the meat while it is simmering.
Blend together water and tomato paste and pour on top. Bake in a 350°F oven for 1 hour.
Variation: Divide meat
mixture into four balls. Place one hard-boiled egg into each ball. and
with wet hands form the egg.
Fry each ball in oil and when brown, place in a covered pan with tomato paste mixed with water. Cook until meat
is done. Refrigerate, then slice, and serve.
Sauté chicken with vegetables in oil until golden brown, add tomato, then tomato paste, Worcestershire sauce and cumin. Gradually add ½ cup water with 1 bouillon cube dissolved in it and simmer until chicken is almost done. Remove chicken from gravy, debone and set aside.
Sauté rice in a little of chicken gravy until well coated. Add sufficient boiling water and 2 bouillon cubes with the turmeric to make 3½; cups, add rice and bring to a boil over a high fire. reduce heat and simmer until most of the water has been absorbed.
Mix in chicken chunks, stuffed olives and simmer
on a very low flame for 15 minutes longer. Just before serving, add drained
peas and decorate with pimentos.
Note: Beef sausage, cut into
rounds can be added when rice is boiling, if desired.
Add the onion, pepper and tomato, cover and simmer 5 minutes. Add the chicken pieces, cover and simmer 30 minutes or until tender.
At serving time, remove chicken pieces and place in a dish or over rice if desired, and keep warm. Blend the peanut butter with the water and stir into gravy. Heat to boiling while stirring constantly.
Spoon enough sauce over the chicken to moisten
and serve remainder separately.