I can cook Jolloff Rice & my colleague gave me a ghanian recipe for oxtail. Now I'm really interested in trying some other recipes. oh you are so witty norm - not sensible answers please

First catch your elephant ..ox .. whatever. Why thank you poppy .. i try.

gambian Domada Ingredients 6 T Peanut Butter 1/8th Habanero pepper 2 C water 1 T tomato paste 1 Maggi cube 1 T Lemon or lime juice 2 cloves garlic Directions Boil water. Mix-in Maggi. Mix-in Peanut Butter until smooth. Mix in tomato paste. Add garlic, pepper, and any other veggies you want [onions, casava, bell peppers, green tomatoes, cabbage, etc]. Add lemon/lime juice in last 5 minutes of cooking. It's all done when the peanut oil begins to separate and rise to the top. Bon appetite!

How about this one for Fish Stew with chili from Cameroon: 1lb or 450g cod or haddock fillet cut in to pieces. 1/2 cup or 60g flour 2 tablespoons or 25g margarine 2 tablespoons oil 1 onion chopped 2 tomatoes chopped finely 1 cup or 240ml water 1/2 teaspoon or big pinch chili powder (more if you like it hot) 2 bay-leaves salt and pepper On a large flat plate, mix the flour with a little salt and pepper and dredge the fish pieces in it Melt the margarine in a pan and cook the fish until it is golden brown, take out the fish pieces add the oil and saute the onion, when that is done put the in the chopped tomatoes Return the fish to the pan and add the salt and pepper, the water, the chili and the bay-leaves Bring the pan to a boil and then cover it, reduce the heat and cook gently for about 15 minutes without stirring, taking care that it does not catch. Serve with rice, macaroni or plantains.

urgh ox?

Missionary on toast.

African Chicken Wings RecipeIngredients FOR THE WINGS 4 garlic cloves 2 shallots 1 1/2 tsp salt 1 tbsp chinese 5 spice 2 tsp paprika 1 tsp dried rosemary -- crumbled 1/2 tsp cayenne -- or to taste 2 tbsp vegetable oil 4 lb chicken wings, about 20-24 1 tips removed FOR THE SAUCE 1/3 cup natural style peanut butter 1/4 cup canned cream of coconut -- 1 well stirred 2 garlic cloves -- chopped 1/4 cup water 1/4 cup red bell pepper -- chopped 1/8 tsp dried hot red pepper flakes 1 or to taste 1 tsp soy sauce 1 coriander sprigs -- for 1 if 1 desired Directions THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste. THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.