Zutaten für Duckling Dar Es Salaam
- Ducklings
- Onion
- Tomatoes
- Salt
- Curry Powder
- Crushed Red Pepper Flakes
- Oil
- Bananas
- Water
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Zubereitung von Duckling Dar Es Salaam
- Preheat oven to 350°F (175°C).
- Season the duckling (or veal/chicken) generously with salt, pepper, ginger, cloves, and turmeric.
- Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the meat on all sides.
- Add chopped onion and minced garlic to the pot; cook until softened, about 5 minutes.
- Add chicken or vegetable broth, bring to a simmer, then cover the pot and transfer to the preheated oven.
- Bake for 40-45 minutes, or until the meat is cooked through and tender.
- While the meat is baking, prepare the sides. Boil the potatoes and cassava until tender. Cook the rice according to package directions.
- For the plantains, heat a little oil in a pan and fry until golden brown and caramelized.
- For the ugali, bring the water to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Reduce heat and simmer for 15-20 minutes, or until thick.
- Serve the braised duckling (or veal/chicken) with the cooked bananas, rice, potatoes, cassava, and ugali. Garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
39g
Fat
54g
Carbs
6g
