West African Pizza is a modern African Fusion recipe for a pizza that presents the classic West African combination of plantains, meat and fish with plenty of hot chillies. The full recipe is presented here and I hope you enjoy this classic African Fusion dish of: West African Pizza.
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his is very much a family invention. A mix of European pizza with classic West African flavours. As my wife is Liberian there are, of necessity, lots of chillies in the final pizza. But you can dial back on these if you desire. This pizza has plantains and the classic West African mix of meat, fish and hot chillies.
Ingredients:
1 bread dough pizza base
1 batch Tomato Sauce for Pizza
2 birds' eye chillies, finely chopped
1/2 onion, finely chopped
1/2 onion, sliced
200g sirloin steak, finely slices
200g fish fillet, cubed
1 Scotch bonnet chilli, finely sliced
1 plantain, finely sliced
oil for frying
freshly-chopped coriander to garnish
Method:
Roll our or pull the dough on a floured surface until it forms a circle of about 25cm in diameter. Transfer to a large, well oiled, baking tray and using your thumb and forefinger form a lip all the way around the pizza. Cover with a clean tea towel and set aside in a warm place to rise for about 15 minutes.
Add a little oil to a frying pan and use to fry the birds' eye chillies and the finely-chopped onion until the onion has softened. Add the tomato sauce and bring to a boil then set aside to cool completely. When the sauce is cold spread over the pizza base.
Clean the frying pan then add a little more oil and use to fry the remaining onion for a minute before adding the steak. Fry for 2 more minutes then add the fish. Fry for 5 minutes then add the chillies. Fry for 1 minute more then transfer to a bowl to cool.
Add more oil (preferably red palm oil) to the frying pan and use to fry the plantain slices until cooked through (about 5 minutes). Arrange these on top of the pizza base then scatter the meat mixture over the top.
Place in an oven pre-heated to 200°C and bake for about 18 minutes, or until the crust is risen and golden. Sprinkle the chopped coriander over the top and serve immediately.
