African Recipes
Appetizers
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
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.
Umngqusho, South Africa
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.
Soups
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:
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.
- 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.
Pineapple Nut Bread
- Yield: 10-inch loafSome of the most excellent bakers are the women from Liberia. This pineapple nut bread is a favorite among them. Usually served with cream cheese.
- 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 #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
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
POULTRY
Dorowat - Ethiopian Spicy Braised Chicken
INGREDIENTS:
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
Braised Duck with Orange and Lime Sauce from Zanzibar
Ingredients:
5 to 5 1/2 lb. Duck
1/4 Cup Vegetable Oil
2 Cups Chicken Stock
12 Whole Cloves
1 fresh Hot Chile1.2 cup Strained Lime Juice
1/2 Cup Finely Chopped Sweet Bell Pepper
1/4 Teaspoon salt
Preheat oven to 350F. Pat duck completely dry inside and out with paper towels, make sure to remove the large chunks of fat from cavity. Cut off all loose neck skin and truss bird securely, then prick the surface around the thighs, the back and the lower area of the breast with a skewer or sharp knife. Next, in a heavy 5 or 6 quart casserole pot, heat the oil over moderate temperature until a light haze forms above it. Add the duck and turn it frequently with slotted spoons or tongs, continue for about 15 minutes, or until brown.
Transfer duck to plate and discard all fat remaining in the caserole. Pour 1 cup of the chicken stock and bring that to a boil over high heat. Stir in the cloves and then chili, then turn the duck and the liquids that have accumulated around it to the casserole. Cover tightly and braise in the middle of oven for 1 hour. Move the duck to a plate, and with a large spoon skim as much fat as possible from the surface of cooking liquid. Discard all cloves and chili. Add remaining cup of stock to the casserole and bring to a boil over high heat. Mix in all orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce.
Cover tightly and return the duck oven for about 15 minutes. To test the finish, pierce the thigh of the bird with the point of a sharp knife. The juice should trickle out a cleatr yellow; if it is slightgly pink, cook the bird for another 5 to 10 minutes. Place the duck opn a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once!
5 to 5 1/2 lb. Duck
1/4 Cup Vegetable Oil
2 Cups Chicken Stock
12 Whole Cloves
1 fresh Hot Chile1.2 cup Strained Lime Juice
1/2 Cup Finely Chopped Sweet Bell Pepper
1/4 Teaspoon salt
Preheat oven to 350F. Pat duck completely dry inside and out with paper towels, make sure to remove the large chunks of fat from cavity. Cut off all loose neck skin and truss bird securely, then prick the surface around the thighs, the back and the lower area of the breast with a skewer or sharp knife. Next, in a heavy 5 or 6 quart casserole pot, heat the oil over moderate temperature until a light haze forms above it. Add the duck and turn it frequently with slotted spoons or tongs, continue for about 15 minutes, or until brown.
Transfer duck to plate and discard all fat remaining in the caserole. Pour 1 cup of the chicken stock and bring that to a boil over high heat. Stir in the cloves and then chili, then turn the duck and the liquids that have accumulated around it to the casserole. Cover tightly and braise in the middle of oven for 1 hour. Move the duck to a plate, and with a large spoon skim as much fat as possible from the surface of cooking liquid. Discard all cloves and chili. Add remaining cup of stock to the casserole and bring to a boil over high heat. Mix in all orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce.
Cover tightly and return the duck oven for about 15 minutes. To test the finish, pierce the thigh of the bird with the point of a sharp knife. The juice should trickle out a cleatr yellow; if it is slightgly pink, cook the bird for another 5 to 10 minutes. Place the duck opn a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once!
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:
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
Muamba de Galinha from Angola
INGREDIENTS:
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
- 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
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:
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.
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
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
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)
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
BEEF
MASCHI
Stuffed Tomato with Chopped Beef (Sudan)
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. SALT1/2 tsp. PEPPER1 tsp. GARLIC POWDER (or 2 cloves mashed)4 Tbs. CHOPPED FRESH DILL (or 1 tsp. dried dill) in2 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 WATER1/2 tsp. SALT1 tsp. CINNAMON1 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.
In a 9-inch skillet:
Saute: 2 Ibs. CHOPPED BEEF
1 tsp. SALT1/2 tsp. PEPPER1 tsp. GARLIC POWDER (or 2 cloves mashed)4 Tbs. CHOPPED FRESH DILL (or 1 tsp. dried dill) in2 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 WATER1/2 tsp. SALT1 tsp. CINNAMON1 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 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
Beef in Mango Kernel Sauce from Gabon
INGREDIENTS:
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.
- 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
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
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:
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.
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
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
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).
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:
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.
- 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
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
- 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.
Cut into squares and serve either hot or cold.
- Yield: 9-inch square potato pone
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.
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.
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
INGREDIENTS
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.
- 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
- Tabasco sauce to taste
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.