Barkono Barkono

Hey everyone, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Barkono Barkono. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Barkono Barkono is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're nice and they look fantastic. Barkono Barkono is something that I have loved my entire life.

Many things affect the quality of taste from Barkono Barkono, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Barkono Barkono delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Barkono Barkono is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Barkono Barkono estimated approx 30 minutes.

To begin with this particular recipe, we have to prepare a few components. You can have Barkono Barkono using 20 ingredients and 4 steps. Here is how you cook it.

Peppercorns are known as barkono barkono in West Africa and are much prized. They are the ironmen of all spices. Each peppercorn is a dried drupe, a fruit similar to a berry harvested from a vine.

Sanskrit medical volumes dating back more than 3000 years include advice on the healing benefits of peppercorns. When Rome was besieged by the Visigoths in 408 CE, 3000 pounds of peppercorns were included in the ransom paid for the city’s release. Still today peppercorns account for about a 1/5th of the world’s spice trade.

Pungent, earthy, hot and woody, the intense flavours compliment any dish, sweet as well as savoury and give a certain boldness not found with any other spice.

Pepper soup mix from West Africa is a combination of 3 spices, Grains of Paradise (purportedly named by medieval merchants’ claims that the plant grew only in the Garden of Eden), Selim pepper and Ehuru. The combination of nutty, almost woody, smoked herbs and a hint of bitter cocoa peppers match well with the cubeb pepper which has a bitter flavour with a hint of citrus and tastes like a cross between an allspice berry and a black peppercorn.

This peppery sauce is ideal as a base for fish, legumes and/or vegetables. I’ve added sustainable coalfish, also known as saithe or coley which has large scales and dark, pink flesh, the Bangladeshi herb Bon Dula, plantain and chickpeas but add whatever you wish. Ideal for a warm-me-up supper on a cold winter's day.

Ingredients and spices that need to be Make ready to make Barkono Barkono:

1. 1 tsp oil
2. 1 medium red onion, finely chopped
3. 1 garlic clove, chopped
4. 2.5 cm (1”) ginger, finely chopped
5. 1 chilli, pricked
6. 1 medium tomato, sliced
7. 2 tbsps pepper soup mix plus 5 cubeb peppers, ground
8. 2 cubes bouillon chicken powder
9. 3/4 tsp salt
10. 1/2 tsp paprika
11. 1/2 tsp cayenne pepper
12. 1 litre water
13. Small bunch (15g) bon dula, chopped (or coriander)
14. Small handful (5g) basil leaves, chopped
15. 1 tbsp coconut amino (or tamari/soy sauce)
16. 1 lemon, juiced
17. 400 g coalfish or tail end of eel
18. 1 semi ripe plantain
19. 200 g chickpeas, cooked (optional)
20. Lemon wedges to serve

Steps to make to make Barkono Barkono

1. Ensure the fish is fully descaled and wash in lemon infused water. Cut into large chunks, sprinkle with ¼ tsp salt and set aside.
2. In a large pot, gently fry the onion in the oil on a medium heat until soft but not brown, adding the garlic and onions for the last minute.
3. Add the chilli, tomato, pepper soup mix, cubeb, bouillon, remaining salt, paprika, cayenne and a litre of water and bring to the boil. Add half the bondula, basil, coconut amino and 1 tbsp of lemon juice. Peel the plantain and cut into 2 lengthways then cut in 3 so have 6 pieces. Add to the pot along with the fish pieces.
4. Cover and simmer for 20 minutes until the fish and plantain are tender. Add the chickpeas and cook for a further 5 minutes. Adjust the seasoning with lemon juice and salt, add the remaining bon dula and serve.

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So that is going to wrap it up for this special food Recipe of Quick Barkono Barkono. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!