Arts and Culture

African Recipes

APPETIZER

Candied Yams from West Africa

INGREDIENTS:

• 6 Med. Yams

• 1 Tsp. Nutmeg

• 1 Tsp. Cinnamon

• 1 Cup Water

• 1 Cup Sugar

• 8 Tbsp. Margarine

• 2 Tsp. Vanilla Extract

Step #1 - Peel yams and slice lengthwise.

Step #2 - Place yams in a large pot , cover with water, and bring to a boil.

Step #3 - Drain half of the water and put yams and remaining water in a large pan or skillet.

Step #4 - Sprinkle with half of the cinnamon, sugar, and nutmeg.

Step #5 - Bring to boil and cook approximately 3 minutes

Step #6 - Add the remainder of the nutmeg, cinnamon, sugar, and the vanilla extract.

Step #7 - Spoon mixture all over the yams and let simmer for 15 minutes until the yams have absorbed all the syrup.

Step #8 - Remove from heat until ready to serve.

Hummus

INGREDIENTS:

• Tin of chick peas (drained)

• 4 table spoons olive oil

• 1 teaspoon grounded coriander

• 1 teaspoon grounded cumin

• juice of 1 lemon

• salt and pepper to taste

Put everything in a blender and blend until almost smooth. Taste great on toasted bread, bagels, crackers or in sandwiches.

Umngqusho, South Africa

Umngqusho (Mngqusho) is a favorite traditional dish of the Xhosa people in South Africa, Samp (or stampmielie, stamp) is very similar to American hominy or posole: both are de-hulled, dried corn (maize). In the case of samp, however, the corn kernels are crushed or broken into pieces, which are easier to cook and eat. If you cannot find samp, buy dry hominy and use a rolling pin or a mortar and pestle to crush and break the kernels, being careful not to grind them into a flour. Cowpeas are a variety of the American black-eyed pea (use whichever is available). In South Africa, dried samp and beans are sold already mixed and ready to use. Samp is sometimes served with fried onions, or as a side dish with any main course that has its own gravy.

Ingredients:
4 cups of dry samp (broken hominy)
2 cups (one pound) dry cowpeas (black eyed peas) or any similar beans
Salt

Step #1:
Combine samp and cowpeas in a large enamel pot or glass bowl. Add cold water sufficient to cover. Cover, and let stand overnight. Drain and rinse before cooking.

Step #2:
In a large pot. Cover the soaked samp and cowpeas mixture with cold water. Bring to a boil. Let boil for ten minutes. Reduce heat. Simmer on low heat or one to two hours, until all is tender and the water is mostly absorbed. Add additional water during cooking if needed.

Season with salt. Serve hot.

African Squash and Yams (Futari) a holiday favourite

INGREDIENTS

• 1 small onion; chopped, pared and cut into 1-inch pieces

• 2 tablespoons oil

• 1 cup coconut milk

• 1 pound hubbard squash; pared and cut into 1-inch pieces

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• 2 medium-sized yams or sweet potatoes

• ¼ teaspoon ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling.

Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about five minutes longer.

SOUP

African Sweet Potato and Peanut Soup INGREDIENTS: 1 Tablespoon Vegetable Oil 1 Large Chopped Onion 2 Cloves Minced Garlic 2 Tsp. Minced Fresh Ginger Root 1 1/2 Tsp. Ground Cumin 1 1/2 Tsp. Ground Coriander 1/2 Tsp. Ground Cinnamon 1 Pinch Ground Cloves 3 Chopped Medium Tomatoes 1 1/2 Lbs. Sweet Potatoes, Peeled and Chopped 1 Carrot, peeled and chopped 4 1/2 Cups Water 1 Tsp. Salt 1/4 Cup Chopped Unsalted dry-roasted peanuts 1 Pinch Cayenne Pepper 2 Tbsp. Creamy Peanut Butter 1 Bunch Chopped Fresh Cilantro Step #1 - Heat the oil in a large saucepan over medium to high heat. Saute the onions for 10 minutes, or until lightly browned. Mix in garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in tomatoes, sweet potatoes, and carrot. Continue to cook and stir for approximately 5 minutes. Step #2 - Pour water into the saucepan, and season the mixture with salt. Bring to a boil, and then reduce heat and simmer for 30 minutes. Step #3 - Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until nearly smooth. Season with cayenne pepper. Return to the saucepan. Mix in the peanut butter with a whisk, and cook until heated through. Serve warm topped with fresh cilantro. Palm Nut Soup INGREDIENTS: Fresh palm nuts or palm soup base One half pound of fresh fish, washed and cut into pieces 1 Onion, chopped 1 clove garlic, minced 1 beef bouillon cube Salt and Pepper to taste 1 hot chile pepper 1 lb. smoked or dried fish, skin and bones removed, washed with water. 2 tablespoons of dried prawns or dried shrimp, ground into powder 1. If using fresh palm nuts, process them in a food processor until they are a paste. If necessary, add water. 2. In a large pot, bring four cups of water to a boil. Add fresh fish, onion, garlic, salt and pepper, bouillon cube, chile pepper. Reduce heat, and simmer for ten minutes. 3. Add palm nut pulp and continue to simmer uncovered, stirring occasionally for ten minutes. 4. Add smoked or dried fish and dried pawns or shrimp. Simmer for another ten minutes or until soup is thickened to your taste. 5. Serve over boiled rice, yams, or plantains. SALAD

Zesty Lentil Salad from Ethiopia
(Yemiser Selatta)

• INGREDIENTS -1/2 lb. dried lentils
  -3 tbsp. red wine vinegar
  -3 tbsp. olive oil
  -1 tsp. salt
  -Black pepper
  -3 cloves garlic, minced
  -2 jalapenos, stemmed, seeded, minced

Rinse the lentils in a sieve under running water. Then pour them into boiling water - enough to cover by 2". Simmer lentils for 30 minutes. Do not overcook. Drain thoroughly and set aside.

Combine the vinegar, oil, salt, and black pepper in a large bowl. Mix well. Add the lentils, garlic, and jalapenos, and toss gently. Leave to sit for about 30 minutes before serving.

Crunchy Cabbage Salad from West Africa

INGREDIENTS:

• 3 cups finely shredded cabbage

• 1 cup diced apples

• 1 cup diced cucumbers

• 1/4 cup raisins

• 2/3 cup mayonnaise

• 1 tablespoon lemon juice

• 1/2 tablespoon vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon sugar

• 1/3 cup chopped unsalted peanuts

In a medium sized bowl mix cabbage, apples, cucumbers and raisins. Toss to combine. In a small bowl blend together mayonnaise, lemon juice, salt, vinegar and sugar. Pour this blend over cabbage mixture . Toss well to coat. Sprinkle with peanuts and chill.

BREAD

Pineapple Nut Bread (Liberia)

1. Yield: 10-inch loaf

Some of the most excellent bakers are the women from Liberia. This pineapple nut bread is a favorite among them. Usually served with cream cheese.

INGREDIENTS:

• 1 Cup Bran

• 1 Tablespoon Baking Powder

• 1 Teaspoon Baking Soda

• 1/2 Cup Chopped Roasted Peanuts (or Walnuts)

• 2 Eggs

• 3/4 Cup Crushed Drained Pineapple

• 2 1/2 Cups All Purpose Flour

Step #1 -In a 4-quart bowl combine 2 1/2 cups all-purpose flour, the bran, baking powder, baking soda, salt, and chopped roasted peanuts or walnuts.

Step #2 - Beat eggs until light.

Step #3 - Add 3/4 cup drained crushed pineapple

Step #4 - Add wet ingredients to dry ingredients and stir thoroughly.

Step #5 - Bake at 350 degrees in greased loaf pan for 1 hr. Test with toothpick (when toothpick is dry, bread is done.)

African Coriander Bread holiday favourite INGREDIENTS 2 Packages active dry yeast 1 ½ cups lukewarm milk 1 ½ cups whole wheat flour ½ cup margarine – melted and cooled 1 tablespoon ground coriander 1 tablespoon orange peel grated 1 tsp. salt ½ tsp. ground ginger ½ tsp. ground cinnamon 1 medium egg 4 cups all-purpose flour Dissolve yeast in milk in a large bowl. Stir in the remaining ingredients except the all-purpose flour. Add enough all purpose flour to make the dough easy to handle. Turn the dough onto a lightly floured surface and knead for 5 to 10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl. Turn greased side up and cover. Let rise 1 hour or until doubled in size. Grease 2 loaf pans. Punch down dough and divide in half. Shape into two eight-inch loaves and place in pans. Let rise 40-45 minutes in loaf pans. Heat oven to 375. Cut lengthwise slash in each loaf. Bake 35-40 minutes until golden brown, and makes a sound hollow when tapped. Remove from pan and let cool on a rack. Store in a plastic bag at room temperature.

BEVERAGES

Pink Lemonade from South Africa

Homemade pink lemonade is wonderfully refreshing. This thirst quenching drink is also a southern favorite, running close second to homemade lemonade.

This recipe calls for grenadine syrup which is made from pomegranate juice and sugar. This ingredient is used in a variety of products including cocktails, carbonated drinks, desserts, liquors and marinades.

INGREDIENTS:

• 6 Lemons

• 2 Teaspoons Grenadine Syrup

• 1/2 to 3/4 Cup Sugar

• 4 Cups of Water

• 1 Cup of Crushed Ice

This is a very easy recipe to make. Rinse lemons thoroughly. Prepare lemons for squeezing by rolling them between the palm of your hand and the kitchen counter top, to break up the pulp and produce more juice.

Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Remove the seed from the squeezed lemon juice.

Pour lemon juice into a pitcher and add grenadine syrup, sugar and water. Stir vigorously until sugar is completely dissolved. Next add crushed ice and serve immediately.

Sun Tea from South Africa

Simple and refreshing sun tea sounds good to me.

Get your family involved in making your next soul food dinner drink, by having them brew up a jar of sun tea. It's too easy, this tea recipe practically makes itself.

This is a cool and refreshing addition to your country cooking on a hot summer day. Let nature take its course and the sun's rays will brew up this tea drink recipe in 3-4 hours. You only need to place tea bags in a jar, cover with a lid and place the jar in direct sunlight. Yes, this tea recipe is just that simple.

INGREDIENTS:

• 3 to 4 Large Tea Bags, Lipton or Luzianne

• 1 – 1 Gallon Glass Jar With Lid

• Sugar or Honey To Taste

• Water

Fill the one gallon jar with fresh cold water. Add your tea bags and close the lid tightly. Place the jar outside in direct sunlight. It's best to place your jar in a protected area.

Now let the warmth of the sun's rays slowly brew your tea. Next steep the tea in water for 3-4 hours. Depending on how strong you want the tea to be you can leave the tea in direct sunlight all day.

The water will turn golden brown as the tea brews. Once the tea has strengthened to your liking remove it from the sunlight. Remove the tea bags from the tea. Sweeten to taste with honey or sugar. Place jar in the refrigerator and allow the tea to chill until it's cold.

Serve your tea over ice. If desired serve with a slice of lemon.

One word of caution, make sure nothing flammable is next to your tea jar.

Sweet Tea from South Africa

Nothing beats a cool and refreshing glass of sweetened tea on a hot summer's day. This tea recipe will definitely quench your thrust.

INGREDIENTS:

• 6 cups water

• 3 tea bags, regular sized (such as lipton)

• sugar to taste

• 4 trays, ice

Pour 6 cups of fresh cold water into your pot and add tea bags. Bring water to a boil. Remove pot from heat and let the tea bags steep in the water for 10-15 minutes.

Pour tea into an empty pitcher. Add sugar to taste and stir until sugar is dissolved. I usually start off with about 4 ounces of sugar and adjust to taste. Fill the remaining pitcher with about 4 trays of ice. This should yield about 10 cups of tea.

African Hot Punch Recipe holiday favourite

INGREDIENTS

• 4 bottles brandy

• 2 bottles white rum

• 1 gallon coffee

• 4 lbs. sugar

Pour brandy and rum into a bowl filled with the sugar. Set on fire (using extreme caution) and let the sugar dissolve. Add black coffee and stir well.

Heal and Nourish With African Herb

Herbal remedies give you the healing you need the way Mother nature intended. These new herbs from Africa can easily be used in teas, steams, in the bathtub, or in a multitude of other ways to heal your body from the inside out!

From the luscious fragrance of real patchouli leaves to the soothing smoke of white ceremonial sage, we know you'll find an affordable, natural way to a happier and healthier life here.

A Few Easy Ways To Enjoy Your Herbs:

Steaming
Add a few teaspoons of the herbal powders or a small handful of the crushed herbal leaves to a pot of boiling water. Remove the water from the heat and lean over the pot, draping your head with a towel to trap the steam. Hold your face over the steam for 5 minutes, breathing in the herbs and letting them infiltrate your pores. The nutrients in the herbs are caught in the steam and then absorbed by your skin and in your breathing. Each of the herbs has different healing qualities, so steaming can be a great way to get those benefits.

Aloe Powder - Steam aloe powder to soothe burns, scrapes, cuts or scratches.

Neem Leaf Powder - Steam neem leaf powder to relieve redness, itching, irritation and acne. After you have steamed your face you can use the cool water to splash your skin with several times during the day. The healing properties of neem will help to soothe, calm, and cleanse your skin with neem's natural antibiotic qualities. Pat skin dry after splashing. Do not rub.

Patchouli Leaves - Put a handful of crushed patchouli leaves in your steam to relieve anxiety, stress, depression, and to dispel nausea or headache. Many also believe the antiseptic qualities of patchouli help to soothe inflamed, irritated skin.

White Ceremonial Sage - Steaming a handful of crushed sage leaves helps to open up the sinuses, clearing congestion. It was also used by the Omaha Indians to reduce fever and relieve itching or rash in a steam.

Relax With a Cup of Tea!
Using a strainer, steep the herbs in your tea to get amazing health benefits. Please remember that neem leaf powder should not be ingested if you are pregnant or breastfeeding. See the information for each herb to find out how much to use in your tea.

Aloe Powder - Mix 1 teaspoon with your tea to improve digestion, regulate bowel movements, and support the immune system. This is a great way to detox your body and is not meant for long-term use. Two weeks for detoxification is recommended. Do not take while nursing or pregnant.

Neem Leaf Powder - Add two teaspoons of neem leaf powder to 3 cups of boiling water to create a healing neem leaf tea. Neem has natural antibacterial and anti-inflammatory qualities that help it to treat bacterial infections, malaria, pneumonia, and to counter gout and stomach ulcers. Neem tea can also help to regulate digestion.

Patchouli Leaves - It is not recommended to drink patchouli leaves unless recommended by a health practitioner.

White Ceremonial Sage - Crush a few white sage leaves and use in a tea strainer or just add them to a cup of boiling water. Let it stand for ten minutes. Then remove your tea strainer or strain out the leaves yourself. White sage tea is used by Native Americans to help get rid of congestion, to calm the nerves and relieve anxiety. Served lukewarm it is known to soothe sore throats. Served cold it is an excellent stomach tonic and a great way to relieve PMS cramps.

Have An Herbal Bath!
Place a few teaspoons of herbal powder or a small handful of crushed herb leaves in your bathtub to absorb the nutrients into your skin and enjoy their refreshing aroma. Many of the herbs are very good for your skin so it can be a great way to have better skin.

Aloe Powder - Bathing with aloe powder will help ease symptoms of seborrhea, eczema, or psoriasis. Aloe is especially soothing for dry, irritated skin that is scaly or cracked.

Neem Leaf Powder - Neem powder has an instant germicidal and anti bacterial action that cures bed sores, prickly heat, rashes, and acne when used in the bathtub. It is also very soothing for insect bites, itchy, irritated skin or yeast infections.

Patchouli Leaves - Sprinkle a handful of patchouli leaves into your bath to heal skin infections, eczema, acne, chapped skin, hemorrhoids, and varicose veins. Patchouli is also known to tighten loose skin, and increase cell renewal which is perfect for healing sagging, aging skin. Patchouli is also used to remove cellulite. Plus the beautiful scent will leave you smelling amazing and feeling free from stress.

White Ceremonial Sage - Sprinkle a handful of crushed sage into the bath to treat coughs and colds. Many Native Americans use white sage in the bath as a general tonic and for relief from fever. White sage is also known to improve the mood, relieve stress and cure insomnia. Plus it is a natural deodorant!

Make a Sachet!
Fill a sachet with patchouli, white sage, or neem leaf powder (or a combination of all three!) to ward away bugs and moths. In many Arabic countries, patchouli is always put in clothing drawers or hung in closets to keep moths from destroying clothes. Put a handful of patchouli or white sage leaves inside your pillow for a more restful sleep or to help with headaches or stress.

Mix Herbs In Your Drinks!
Adding a teaspoon of aloe powder to 8 oz. of juice or water can help with digestion, relieve indigestion and help support the immune system. This is normally used for detoxification of the body and shouldn't be used for more than two weeks at a time.

'Sage' Yourself Or Your Home!
Put a few sage leaves in a bowl and light the tips of the leaves. You can also gather a bundle of sage leaves and tie them together with twine. Light the tips of the leaves and go through your house letting the smoke spread through the corners, closets, and anywhere you want to purify the air. Open up your windows for this! There are many beliefs concerning saging, but it is known to purify the air and to also help rid the air of harmful bacteria. Native Americans always sage a house after an illness has passed to purify the air of the home. You can also sage a person. Light a sage 'wand' or the sage in a bowl and spread the smoke around the outline of the person you are trying to 'sage'. This is believed to purify the air around the person and ward off negativity.

DESSERT

Maandazi (East African Doughnut)

INGREDIENTS:

• 1 1/4 Cup Flour

• 2 Tablespoons Sugar

• 1 Teaspoon Baking Powder

• 1 Teaspoon Ground Cardamon

• 1 Egg

• Pinch of Salt

• 1/4 Cup Milk

• Oil For Frying

Mix together all dry ingredients. Mix in egg and milk until blended well. Roll out like you would for a jelly roll to about 3/4" thickness. Cut using a round cutter with the center ring removed to have the doughnut shape. Fry in hot (365 degree) oil until golden brown. You may roll in confectioners' sugar before serving.

Pumpkin Cake (from Liberia)

INGREDIENTS

• ½ Cup Butter

• 1 ¼ cup Sugar

• 2 Medium Eggs

• 2 Cups Flour

• 3 Tsp. Baking Powder

• ½ Tsp. Cinnamon

• ½ Tsp. Ground Nutmeg

• ½ Tsp. Ground Ginger

• ½ Tsp. Salt

• 1 Can Pumpkin

• ¾ Cup Milk

• ½ Tsp Club Soda

• ½ Cup Chopped Pecans – optional

Cream the butter and sugar together. Add the eggs and mix well. Mix the dry ingredients into a separate bowl. Mix pumpkin, club soda, and milk in 3^rd bowl.

Add the dry ingredients to the pumpkin mixture and mix well. Then add this mixture to the bowl with the butter, sugar and eggs. Blend well. Add nuts if desired. Pour into 9” X 13” baking pan. Bake at 350 for 25 minutes.

Fruits of Africa Pie

INGREDIENTS

• 1 9 inch pastry pie crust

• 1 1/2 cups papaya, guava, or apricot nectar

• 4 tbsp. cornstarch

• 4 tbsp. lemon juice

• 4 tbsp. sugar

• 1/2 tsp. salt

• 2 cups diced fresh fruit (papaya, pineapple, melon, oranges, guavas)

• 1 cup heavy cream

• 4 tbsp. sugar

• 1/2 cup moist shredded coconut

• 1/2 cups chopped peanuts

Bake the pie crust. In a 2-quart saucepan bring 1 1/2 cups papaya, guava, or apricot nectar to the boiling point. Dissolve 4 tbsp. corn starch in 4 tbsp. lemon juice. Add 4 tbsp. sugar and 1/2 tsp. salt. Add to the nectar and cook until thick and clear. Cool slightly.

Add 2 cups diced fresh fruit, singly or in combination. Cool to room temperature. Pour into pie shell. Chill.

Spread with 1 cup heavy cream whipped with 4 tbsp. sugar. Sprinkle with 1/2 cup shredded coconut mixed with 1/2 cup chopped peanuts over the top.

POULTRY

Dorowat - Ethiopian Spicy Braised Chicken

INGREDIENTS:

• 8 oz. Tomato Sauce

• 1/4 Cup Paprika

• 1/4 Cup Dry Red Wine

• 1 Tablespoon Grated Ginger Root

• 1 Teaspoon Red Pepper

• 1/8 Teaspoon Ground Cardamom

• 1/8 Teaspoon Ground Nutmeg

• 1/8 Teaspoon Ground Clove

• 1/8 Teaspoon Ground Cinnamon

• 1/8 Teaspoon Ground Allspice

• 2 Medium Chopped Onions

• 2 Minced Garlic Cloves

• 2 Tablespoons Cooking Oil

• 1/2 Teaspoon Ground Turmeric

• 3 Pounds Broiled Chicken, cut up

• 1/4 Cup Dry Red Wine

Start off by making the red pepper sauce first, to do this combine tomato sauce,paprika,1/4 cup red wine, grated ginger root , red pepper, cardamom , nutmeg, cloves, cinnamon, and allspice. Set red pepper sauce aside

Next, In a large skillet cook onion and garlic in hot oil until onion is tender but not brown. Stir in red pepper sauce, turmeric, and 1 tsp. of salt. Add chicken pieces to skillet. Spoon onion mixture over chicken pieces, bring mixture to boiling; reduce heat . cover; simmer about 30 minutes. Stir in 1/4 cup dry red wine. Cook uncovered about 15 min.; turn chicken pieces often . skim off fat . Serve with Ethiopian flat bread.

Basque Chicken Yassa

From Senegal.

To eat it in the traditional way, put the chicken and the sauce over rice or cous cous in a large pot. Have you and your guests sit around it. Each person should dig into the part of the pot closest to them and take a mouthful of rice and chicken, using only his/her right hand. The left hand should never be put inside the pot. Sometimes you need to ask someone else for help to break a part of the chicken, that's part of the fun. The middle section of the pot is open to all.

INGREDIENTS:

• 5 lbs chicken pieces, skinned and washed

• 1 1/4 cup of lemon juice

• 1/2 cup white wine vinegar

• 1/2 cup peanut oil

• 3 onions

• sliced -2 sprigs of thyme

• red pepper,

to taste

• 2 cups water

• 4 bay leaves

Mix the lemon juice, the vinegar, half the oil, the onions and pour onto the chicken pieces in a bowl. Marinate overnight, or longer. Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Fry the onions in the remaining oil for several minutes. Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about half an hour.

Muamba de Galinha from Angola

INGREDIENTS:

• One chicken, cut into bite-sized pieces

• Juice of one lemon

• 1 cup of red palm oil

• 2 or 3 onions chopped

• 2 cloves of garlic, minced

• 1 hot chili pepper, left whole and removed after cooking, or chopped for an extra spicy dish

• 3 tomatoes, peeled and quartered

• 1 squash or sweet pumpkin, seeded, peeled, and cut into bite-sized pieces

• 1 cup of canned palm soup base or palm butter

• 1 or 2 dozen small, tender okra; washed, with ends removed

• Salt to taste

1. Squeeze lemon juice over chicken. Let it marinate for fifteen minutes to an hour.

2. Over high heat, bring the oil to cooking temperature in a deep skillet. Add the chicken and cook it on all sides until it is slightly browned, but not done.

3. Add the onion, garlic, chile pepper, and tomato. Stir occasionally, cooking over medium heat for about 30 minutes, until the chicken is nearly done.

4. Add the squash or sweet pumpkin and cook for an additional ten to fifteen minutes. Stir in palm soup base, and add the okra. Gently simmer for a few minutes, until the okra is tender.

5. Add salt to taste. Serve over rice

West African Ground Nut Stew

INGREDIENTS:

• 2 Sweet Potatoes

• 2 Tbsp. Vegetable Oil

• 3 Garlic Cloves Minced

• 3 Tablespoons Grated Ginger

• 2 Tablespoons Coriander

• 1/2 Tsp. Cayenne

• 1 Medium Onion, Chopped

• 2 Medium Tomatoes, Chopped

• 4 Cups Chopped Eggplant

• 1/2 cup Chicken Stock

• 1 zucchini, chopped

• 2 green peppers, chopped

• 2 cups tomato juice

• 1/2 cup peanut butter

Boil the potatoes till they are just tender. Saute the garlic and ginger with the spices for one minute and then add onion. Saute for a few minutes longer. Add tomatoes, eggplant and a splash of the water. Simmer for ten minutes. Add the zucchini and peppers and simmer for twenty minutes. Drain the potatoes, mash roughly and add to the stew. Add the juice and peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet and garnish with pineapple or banana slices.

How to Cook Red-Red Stew from Ghana, Africa Red-Red is a popular dish from Ghana made from cowpeas (black-eyed peas). It is thought to have been named for the combination of red pepper and red palm oil that is used in the cooking process. The Red-Red cowpeas stew is usually served with fried plantains, and is a lunch favorite in Ghana, particularly among office workers. If you are "unbeanz," (i.e. unemployed) you can survive on this meal easily because the ingredients are inexpensive This is most commonly served with fried ripe plantain (popularly known as "koko"). It is an ideal choice for vegetarians and vegans. INGREDIENTS: 2-3 cups dried cowpeas (black eyed peas) or similar 1 cup red palm oil (or vegetable oil) 1-2 onions, thinly sliced 2-3 ripe tomatoes, quartered Cayenne pepper or red pepper Salt and black pepper to taste Several ripe or near-ripe plantains 1-2 bouillon cubes 4 Cups Chopped Eggplant (Optional) Small piece of smoked or dried fish (Optional) One spoonful of shrimp powder Step #1 Clean the black-eyed peas in water in a large pot. Soak them in water for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander If you are using smoked or dried fish: remove the bones and skin, rinse and soak them in water, then dry them. If you are using dried shrimp: grind the shrimp (or obtain already ground or powdered shrimp). Step #2 Place the black-eyed peas in a large pot, fill the pot with enough water to just cover the peas. Bring to a slow boil; reduce the heat, cover, and simmer until the peas are tender; thirty minutes to an hour. When cooked, the peas should be moist, but not standing in water. Step #3 While the peas are cooking: Heat the oil in a skillet. Fry the onions until slightly browned, then add the tomatoes, and fish and dried shrimp (if desired). Mash and stir the mixture to form a sauce. Step #4 Stir the onion-tomato mixture into the black-eyed peas. Add bouillon cubes (if you are not using fish or shrimp). Simmer for ten minutes. Add salt, black pepper, and cayenne or red pepper to taste. Step #5 While peas and sauce is simmering: Prepare fried plantains. Step #6 Serve peas and plantains side by side on a plate. How to Prepare Fried Plantains: Step #1 Peel and thinly slice the plantains lengthwise. Step #2 Fill a skillet with 1 inch of Canola or vegetable oil. Preheat the skillet until hot, but not smoking. Step #3 Fry the plantains until they a nice golden brown color, and then flip to the other side. This should take about 2 or 3 minutes in total, but let your eyes be the judge. Step #4 Remove the plantains from the skillet and place on paper towels to drain the excess oil, then season with salt and pepper. Makes about 6 to 8 servings. How to Prepare Boiled Plantains: Drop unpeeled plantains in boiling water. Cook for 15-20 minutes until a test plantain is tender when pierced with a fork. Peel before serving. Note: Because of the amount of agricultural chemicals used in fruit cultivation, we suggest a good soap and hot-water scrub before boiling plantains. If you prefer, you may peel them before boiling A History of the Cowpea: The cowpea is indigenous to Africa and contributes immensely to the diets of the under-privileged. It used to be called the "poor man's meat". However, improvement in the storage and processing techniques of cowpeas has changed this perception. Cowpeas are now accepted, as food in the homes of the rich, the informed, the salaried worker and all those who can afford it. The cowpea is rich in protein and B-vitamins. North African Turkey holiday favourite INGREDIENTS: 1 tablespoon olive oil 1 onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 8 small Kalamata olives, pitted and halved 1/4 cup dry red wine 1/4 cup fat free chicken broth 1 bay leaf 1/2 teaspoon thyme 1/4 teaspoon rosemary 1/4 teaspoon salt 1/4 teaspoon black pepper 3 plum tomatoes, peeled and diced 12-ounces Turkey Breast Roast, cooked and diced Heat olive oil in a sauté pan and cook onion, bell peppers, and olives over low heat until the onion becomes transparent. Add wine, chicken broth, bay leaf, thyme, rosemary, salt, and pepper and simmer for 10 minutes. Add tomatoes and cooked turkey and simmer for 5 more minutes. Serve over a bed of couscous or rice. Baked Chicken in a Peanut Sauce (Sierra Leone) holiday favorite INGREDIENTS 3 Tbsp. Olive Oil 3 Pound Chicken – in large pieces 1 Medium Onion – Chopped 2 Cans Tomatoes – Chopped 1 Medium Bell Pepper – Chopped 1 Teaspoon Thyme 1 Medium Bay Leaf 1 Teaspoon Salt 1/2 Teaspoon Cayenne 1 Cup Peanut Butter 1 Cup Chicken Stock 16 Oz. French-Style Green Beans Sauté chicken in oil until browned. Remove and set aside. Add onions to pan, sauté for 5 minutes. Add the tomatoes and bell pepper. Sauté for 10 minutes. Add the thyme, bay leaf, salt, and cayenne. Mix peanut butter with chicken stock until smooth. Place chicken in baking dish, pour over tomato mixture, stock mixture and green beans. Bake at 350 degrees for 1 hour. Serve over rice.

BEEF

MASCHI

Stuffed Tomato with Chopped Beef

Yield: 8 portions

Maschi can also be made with cucumbers. You start by peeling the cucumbers, cutting them lengthwise, scooping them out, filling and finishing them as described below. You may also use eggplants. Peel small eggplants, remove the tops, scoop out interiors and proceed in the same manner. The cucumber dish is garnished with cucumber slices and the eggplant with tomato and cucumber slices overlapping all around the edge.

In a 9-inch skillet:

Saute: 2 Ibs. CHOPPED BEEF

1 tsp. SALT

1/2 tsp. PEPPER

1 tsp. GARLIC POWDER (or 2 cloves mashed)

4 Tbs. CHOPPED FRESH DILL (or 1 tsp. dried dill) in

2 Tbs. SALAD OIL until meat browns.

Add 1 cup COOKED RICE and blend.

Cut a Slit in 8 large TOMATOES (very firm), halfway across the center.

Squeeze at the sides to open the slit.

Scoop out all the flesh from interior of tomatoes with a spoon.

Refill tomato with beef mixture and close the tomato.

Melt 2 Tbs. BUTTER and

2 Tbs. OIL in a large skillet.

Saute the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides.

Remove the tomatoes with the oil and place in a casserole or heavy saucepan.

Prepare sauce as follows and pour over the tomatoes:

Combine: 2 6-oz. cans TOMATO PASTE thinned with

2 6 oz. cans WATER

1/2 tsp. SALT

1 tsp. CINNAMON

1 tsp. GARLIC POWDER.

Simmer the tomatoes lightly over low flame for 10 to 15 minutes until sauce is cooked.

Remove carefully to a 15-inch round platter.

Surround with raw TOMATOES cut in thick slices.

Top each slice with GREEN OLIVES

If there is more Maschi filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes

African Chow Mein, Libya

INGREDIENTS:

• 1 lb. Ground Beef

• 1 Medium Size Onion

• 1 Cup Celery, Diced

• 1 Can Mushroom Soup

• 2 Cans Chicken Rice Soup

• 1/2 Cup Uncooked Rice

• 3/4 tsp. Soy Sauce

Cook celery until it is tender. Brown the meat and onion together. Mix all ingredients together and add enough water to cover the chow mein. Bake for 45 minutes to 1 hour at 375 degrees. Enjoy!

Beef in Mango Kernel Sauce from Gabon

INGREDIENTS:

• Two to three pounds of beef, round steak or stew meat, cut into large bite-sized pieces

• 12 mango kernels, crushed with a mortar and pestle

• 1 cup palm oil, or any oil

• 2 tomatoes, peeled and chopped

• 1 onion, finely chopped

• 1-2 tablespoons dried shrimp

• Cayenne pepper or red pepper to taste

• salt to taste

1

1. In a large pot bring a few cups of salted water to a boil. Add the meat and cook for a few minutes. Drain. Remove and set aside.2

2. Heat half the oil in a skillet. Add the mango kernels. Cook on low heat, stirring frequently.

3. Heat the remaining oil to the pot the meat was cooked in. Add the tomato, onion, and dried shrimp. Cook for a few minutes then add the meat. Reduce heat, cover and simmer for one hour.

4. While the meat and onion mixture is simmering, use a potato masher to crush the mango kernels . Keep warm.

5. When the meat is fully cooked and tender, stir in the crushed mango kernels bit by bit. Be careful to avoid forming lumps. Continue to simmer, stirring frequently for a few minutes until the sauce is thickened to your liking.

6. Serve meat and sauce with boiled yams or sweet potatoes.

SEAFOOD

SHRIMP CURRY, East Africa

Any size shrimp may be used in this curried dish, but small shrimp (over twenty five per pound) are just as satisfactory and far less expensive than the large shrimp.

In a 4-quart saucepan:

Sauté: 1 cup CHOPPED ONION

1 tsp. GARLIC POWDER
1 Tbs. CURRY POWDER
1 tsp. TURMERIC
1 Tbs. SALT
1/2 tsp. CHILI POWDER in
2 oz. BUTTER or OIL until soft but not brown.
Add: 1 cup COCONUT CREAM

2 lbs. SHRIMP, uncooked and peeled
2 cups POTATOES, diced, and
1 cup WATER.

Simmer until tender, about 20 minutes, covered tightly.

Add: 2 oz. LEMON JUICE

1 cup COCONUT CREAM.

Cook until slightly thickened-about 10 minutes more.*

*If a thicker curry is desired, dissolve 2 Tbs. cornstarch in 2 Tbs. water and add in the last few minutes of cooking

Serve hot with rice and accompaniments such as the following in a large sectioned relish dish: Yield: 8 portions FRIED ONION RINGS

CHOPPED BANANAS
CHOPPED CUCUMBERS
RAISINS
MANGO OR PINEAPPLE CHUTNEY
SHREDDED COCONUT-toasted or plain

Crape Kedgeree from South Africa

Kedgeree, a rice and fish combination, which originated in India, originally was made with curry. The English adopted the dish and the curry was eliminated. If you like the flavor of curry, cook it with the rice (about 1 tsp. per cup of rice), as it adds an interesting flavor. In India fish and rice are usually prepared in equal amounts. In South Africa twice as much fish as rice is used.

INGREDIENTS:

• 2 oz. Butter

• 4 Egg Whites (hard-boiled)

• 2 Tsp. Salt

• 4 Cups Fish

• 2 Cups Rice

• 1/2 Tsp. Pepper

• 1/2 Cup Evaporated Milk or Cream

In a 2-quart saucepan:

Melt butter or margarine, egg whites (hard-boiled, chopped coarsely), and salt. The add the cooked fish (flaked, and stir gently). Add the cooked rice, pepper, and milk. Stir gently over the fire until thoroughly hot. Garnish the mixture with egg yolks, passed through a fine wire sieve, Serves up to 8 servings.

FRESH FISH IN COCONUT CREAM WITH FOO FOO (FU-FU), Liberia

Prepare 3 cups COCONUT CREAM
In a 12-inch skillet (electric if possible):
Sauté: 1 Ib. ONIONS, thinly sliced
1 tsp. SALT
1/2 tsp. BLACK PEPPER
1 tsp. CRUSHED RED PEPPER or few drops TABASCO in
4 oz. BUTTER until soft but not brown.
Cut in halves 4 1-lb WHOLE FRESH FISH (trout, sea bass, pike, etc.), cleaned, with heads removed.
Season with salt and pepper.
Sauté fish in the butter mixture for 1 minute on each side.
Pour the coconut milk over the fish.
Cover tightly and simmer gently for 10 minutes.
Remove cover and baste constantly until fish is done and sauce has thickened to a cream consistency (about 10 minutes).
Lay fish out on a platter with a spatula and pour the sauce over it.
Serve with Foo-Foo (Fu-Fu). Yield: 8 portions

Smoked Fish Stew, from Ghana

Smoked fish is used in many combination dishes in West Africa, but rarely by itself in a stew. This is a rare discovery from Accra, Ghana.

Ingredients:

1/2 lb. Onions, thinly sliced
1/4 cup vegetable oil, cut in 1 inch pieces
1 lb. fresh tomatoes, cut in 1 inch pieces
4 tbsp. tomato paste
1/2 tsp. crushed red pepper (optional)
1 quart water
2 lbs. smoked fish
Salt and pepper
Rice

Sauté 1/2 lb. onions, thinly sliced in 1/4 cup vegetable oil until soft, but not brown. Add 1 lb. fresh tomatoes, cut in 1 inch pieces.

Stir into mixture 4 tbsp. tomato paste, crushed red pepper (optional), and 1 quart water. Simmer with cover on for 15 minutes.

Debone 2 lbs. of smoked fish (if smoked herring is used, soak it for one hour to remove excess salt).

Add the deboned, flaked fish to the mixture and simmer for ten minutes longer.

Correct the seasoning with salt, if needed, and pepper.

Add water if necessary to bring stew to consistency.

Serve with rice. Yield: 2 quarts (8 portions).

Fish with Sorrel from Congo

INGREDIENTS:

• Oil for frying

• 1 fish, cleaned and cut into bite-sized pieces

• 1 small onion, chopped

• 1 clove garlic, minced

• 1 chile pepper, cleaned and chopped

• 1 or 2 tomatoes, peeled and chopped

• 1 small can of tomato paste

• 1 bunch of fresh Sorrel leaves

• 1 bay leaf

• grated nutmeg to taste

• black pepper to taste

• salt to taste

1. Heat a few spoonfuls of oil in skillet. Fry fish on both sides until done. Set aside.

2. Heat a few spoonfuls of oil in a saucepan. Fry the onion and garlic, then add the chili pepper, tomatoes and tomato paste. Stir in enough water to make a smooth sauce. Heat to a slow boil.

3. Pour the sauce over the fish. Add the sorrel leaves, bay leaf, nutmeg, black pepper, and salt. Simmer gently for 10-20 minutes.

4. Serve with boiled plantains or rice.

VEGETARIAN

African Pineapple Peanut Stew

• INGREDIENTS:
  - 1 Cup Chopped Onions
  - 2 Minced or Pressed Garlic Cloves
  - 1 Tbsp. Vegetable Oil
  - 4 Cups Kale, Sliced
  - 2 Cups Pineapple, Canned Crushed and Undrained
  - 1/2 Cup Peanut Butter
  - 1 Tbsp. Tabasco or Hot Pepper Sauce
  - 1/2 Cup Chopped Cilantro
  -Taste of Salt

Use a covered saucepan to saute onions and garlic in oil for about 10 minutes, stirring frequently until the onions are lightly browned.

While the onions are being saute, wash the kale.
Remove the stems
Stack the leaves on a cutting board and slice crosswise into 1 in. think slices.
Add the pineapple and its juice to the onions and bring to a simmer.
Stir in the kale, cover, and let simmer for 5 minutes, stirring a few times, just until tender.
Mix in the peanut butter, hot pepper sauce, and simmer for 5 minutes.
Add salt to taste.

You can also use spinach instead of the kale but you may wish to use more since the spinach shrivels up considerably more than the kale does.

LIBERIAN SWEET POTATO PONE

Yield: 9-inch square potato pone

In a 3-quart saucepan:

 Combine: 3 cups Raw Grated Sweet Potatoes

 1 cup MOLASSES OR DARK CANE SYRUP

 2 tsp. GROUND GINGER

 2 tsp. BAKING POWDER

 1 tsp. SALT

 1/3 cup VEGETABLE OIL.

Simmer slowly, stirring for 10 minutes constantly.

Pour into a well-greased 9-in. baking pan.

Bake at 325 degrees for 30 minutes, stirring every 5 minutes for the first 20 minutes.

Smooth down the surface and allow to brown.

Aloco, Western Africa

A very popular dish found in the small roadside restaurants of the Ivory Coast (Cote d'Ivoire), Aloco (Alloco, Aloko, or Bananes Plantains a l'huile de palme) is a combination of plantains, fried in palm oil, plus tomatoes, onions, and chile peppers, usually served with grilled fish.
Note: As is the case with other African dishes made with red palm oil, other oil (e.g., peanut oil) can be substituted; but using red palm oil results in an authentic flavor and color, which cannot be duplicated with other oil.

Ingredients:
Red Palm Oil
Several Ripe Plantains peeled and cut into discs or cubes
Salt
Two Tomatoes, peeled (if desired) and chopped
One onion, chopped
One chile pepper, cleaned and chopped

Heat one or two cups of palm oil in a skillet. Sprinkle the raw plantains with salt. Fry the plantains until they are golden brown. Remove the plantains from the oil and drain on a paper towel. It may be best to fry the plantains in a few batches.

In the same skillet and oil in which the plantains were fried, fry the onion, tomato, and chile pepper for a few minutes, stirring often. Add a few spoonfuls of water, reduce heat, and simmer for several minutes until a thick, chunky sauce is obtained. Some cooks add a splash of vinegar.

Place the plantains on a plate, cover them with a grilled fish, and pour the onion-tomato mixture over them.

Red-Red, Western Africa

Red-Red, a popular dish in Ghana made from cowpeas (black-eyed peas), might be named for the combination of red pepper and red palm oil. The Red-Red cowpeas stew is usually served with Fried Plantains.

Ingredients:
2-3 cups dried cowpeas (black eyed peas) or similar
1 cup red palm oil (or vegetable oil)
1-2 onions, thinly sliced
2-3 ripe tomatoes, quartered
Cayenne pepper or red pepper
Salt and black pepper
Several ripe or near-ripe plantains
1-2 bouillon cubes
(Optional) Small piece of smoked or dried fish
(Optional) One spoonful of shrimp powder

Step #1
Clean the black-eyed peas in water in a large pot. Soak them in water for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If using smoked or dried fish: remove the bones and skin, rinse and soak in water, then dry. If using dried shrimp: grind the shrimp (or obtain already ground or powdered shrimp).

Step #2
Place the black-eyed peas in a large pot, fill with water just to cover the peas. Bring to a slow boil; reduce heat, cover, and simmer until the peas are tender; thirty minutes to an hour. When cooked, the peas should be moist, but not standing in water.

Step #3
While peas are cooking: Heat oil in a skillet. Fry the onions until slightly browned, then add tomatoes, and fish and dried shrimp (if desired). Mash and stir the mixture to form a sauce.

Step #4
Stir the onion-tomato mixture into the black-eyed peas. Add bouillon cubes (if not using fish or shrimp). Simmer for ten minutes. Add salt, black pepper, and cayenne or red pepper to taste.

Step #5
While peas and sauce is simmering: Prepare fried plantains.

Step #6
Serve peas and plantains side by side on a plate.

African Vegetable Stew a holiday favourite INGREDIENTS 1 large onion, chopped 1 swiss chard bunch 1 can garbanzo beans ½ cup raisins ½ cup rice, raw 2 yams several fresh tomatoes 1 garlic cloves salt and pepper to taste tobasco sauce to taste Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry for a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into slices. Add garbanzo beans, raisins, yams, tomatoes, salt and pepper. Cook for 2-3 minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it is wet. Cover and cook until the rice is done, about 25 minutes. Add Tabasco sauce to taste. Front page photo courtesy of Euromight.com www.africaimports.com