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Friday, December 9, 2016

Pigeon Moroccan Pot Pie Recipe

Bastilla is a classic Moroccan squab dish.

Pigeon Moroccan Pot Pie Recipe
Best Pigeon Recipe

Bastilla is a Moroccan pigeon recipe staple, combining sweet and savory flavors, similar to American chicken pot pie. Pigeon recipe Bastilla is traditionally made of squab pigeon however; our recipe uses tender chicken breasts. Feel free to use squab pigeon for a traditional Moroccan recipe taste.

Pigeon Moroccan Pot Pie Recipe

Bastilla is a Moroccan staple, combining sweet and savory flavors, similar to American chicken pot pie.
A squab is a young domestic pigeon that
 is typically under four weeks old.

Bastilla Moroccan Chicken Pot Pie Recipe

Bastilla Moroccan Chicken Pot Pie RecipeIngredients
2 whole chicken breasts, sliced
2 onions, finely chopped
2 garlic cloves, finely chopped
3 large eggs
3 tablespoons butter
1 tablespoon olive oil
¼ cup ground almonds
¼ cup dried dates, finely chopped
1 teaspoon orange blossom water
1 teaspoon finely grated orange zest
2 teaspoons finely chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
Pinch of saffron
1 ½ cups chicken stock
6 large sheets filo dough

Heat olive oil in a large frying pan, add chicken and sauté 3 minutes then transfer to a plate. Melt butter to the pan; add the onions and sauté until soft. Add the garlic, spices, and sauté 1 minute. In a small bowl, beat eggs and pour into pan return chicken to the pan pour over the stock. Simmer, covered, for 30 minutes. Add the almonds, dates, orange blossom water, orange zest, chicken and parsley. Remove from the heat and leave to cool while you assemble the pie dough.

Preheat oven to 350 degrees.  In a large buttered pie pan add filo dough buy draping it over the dish, gently pushing it into the corners without tear. Repeat with another sheet of filo, placing it at right angles to the first. Repeat with a further two sheets of filo, placing them on a diagonal angle.

Spread the filling over the pastry. Fold over the overhanging filo, in reverse order the filling should be just about covered by the filo. Cut the remaining two sheets of filo to fit the dish. Brush with melted butter, then cover the pie with the pastry, tucking under any corners. Bake for 30 minutes, or until crisp and brown. Cool and serve.

What Are Squabs

Squabs are young pigeons and are usually expensive as they are considered a delicacy to eat. The birds are very small and you do not get much meat off them, as their bones are tiny. After the egg has been incubated for seventeen days by the parent birds, the squab hatches.

At first, it is fed a milky substance called pigeon milk which increases in thickness as the squab grows older. The squab lies in the nest for four weeks and in that, time puts on fat, which for lack of exercise is exceptionally tender.

The squab, until it is four weeks old, stays in the nest, and is fed with seeds and beans, and kept as fat as possible. The vegetable protein in the seeds is changed to animal protein in the squabs. They are ready for market when four weeks old since in Egypt, squab is considered a delicacy. Ancient Egyptians began using pigeons for ceremonial and culinary purposes at least 4000 years ago.

Squabs should be more freely consumed, and one will find them most appetizing. A great variety of dishes may be prepared with them and one will never tire of their delicious flavor and their tender qualities. One great recipe is fried squab.

How to Fry Squabs

The classic way of frying a chicken is probably the best way to fry squabs but is not often used unless there are a number of squabs to fry. Although by this method a lot of grease is needed in which to fry the birds, they are not at all greasy when cooked if the grease is kept hot.

Fried Buttermilk Squab Recipe

6 cleaned and cut-up squabs
2 cups buttermilk
1 teaspoon sea-salt
½ teaspoon black pepper
1 tablespoon baking powder
2 teaspoons garlic powder
Vegetable oil for frying
3 cups all-purpose flour

In a large bowl or re-sealable plastic bag, add squab and buttermilk and refrigerate 1 hour. In another re-sealable plastic bag, combine flour, baking powder, salt, garlic powder and black pepper. Shake to mix well. Move one piece of squab at a time from the marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining squab. Heat 1-inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry squab a few pieces at a time so oil does not cool down. Turn squab to brown evenly, remove when golden, and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Squab is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep squab crispy. Serve hot or cool squab to room temperature. Place it in a sealed container and refrigerate to enjoy the next day.

The African Gourmet creates easy African food recipes for you to enjoy. Learn more about Africa.

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Getting Your Goat

Easy Goat-Meat-Recipes Cookbook
cover art: serving dishes, cooking goat
Getting Your Goat: The Ultimate Guide to Cooking Goat Meat with Original Recipes and Classic Stories -
Paperback by
Price: $12.99 In Stock
Product details 224 pages Publisher: Amazon Company - July 1, 2012 Language: English ISBN-10: 1492995630

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