Africa Recipes by Type

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Africa: Spicy Yam Soup

Ingredients

1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chunky salsa
1 (15.5 ounce) can garbanzo beans, drained
1 cup diced zucchini
1/2 cup cooked rice
2 tablespoons creamy peanut butter

Directions

Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

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Africa: COUPE MOUNT KENYA Mango Ice Cream

Mash 4 or 5 RIPE MANGOS, peeled and pitted. There should be 2 cups.

Whip: 1 cup HEAVY CREAM with

1/2 cup SUGAR until stiff.
In a 2-quart bowl:

Combine: 2 cups MASHED MANGOS

2 Tbs. LEMON PEEL cut in tiny ribbons
1/2 cup CONDENSED MILK
1/2 tsp. SALT.
Fold in the whipped cream.

Pour into freezer trays or a 6-cup mold and freeze.

PINEAPPLE RUM SAUCE

Yield: 1 quart sauce mixture
In a 1-quart sauce pan:

Simmer: 1 cup PINEAPPLE JUICE (canned) and

1 cup SUGAR until it dissolves and a syrup is formed.
Add 1/2 cup WHITE RUM. Cool.

In a 2-quart bowl:

Cut 3 cups FRESH PINEAPPLE in 1/2-inch dice.

Pour the Pineapple Rum Sauce over the pineapple.

Marinate for several hours.

Place 1 scoop MANGO ICE CREAM in a 6-oz. wine glass.

Top with 3 to 4 oz. PINEAPPLE RUM MIXTURE

Garnish with 1 Tbs. PISTACHIO NUTS, coarsely chopped.

Note: Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. Canned pineapple may be substituted for the fresh, but it does not have the same zing.

Yield: 1 quart ice cream

Africa: SALADI East African Salad Relish

In a 1-quart bowl:

Combine: 2 cups CABBAGE, finely shredded

1/2 cup CARROTS in very, very thin slices
1/2 cup SWEET ONIONS (Bermuda or Spanish or scallions)
1/4 cup GREEN PEPPER in fine strips.
Fluff the mixture up.

That’s it. There is no dressing or seasoning.

Fill small sauce dishes, allowing about 1/3 cup per person.

Yield: Relish for 8 salads

Africa: NYAMA NA IRIO Steak and Irio

The Irio:

Drain 1 16-oz. can PEAS and measure the liquid.

Put the peas through a vegetable mill or sieve to make a puree.

Drain 1 16-oz. can KERNEL CORN and add the liquid to that of the peas.

In a 2-quart saucepan:

Prepare 4 cups INSTANT MASHED POTATOES following package directions and using the vegetable liquors as part of the required liquid.

Add: 3 Tbs. BUTTER

1 tsp. SALT
1/4 tsp. PEPPER.
Blend the puree of peas into the mashed potatoes until a smooth green color results.

Fold in the drained kernel corn.

The consistency should be that of firm mashed potatoes.

The Steak:

In a large skillet:

Cut 3 Ibs. FILET MIGNON (or any steak) in a 2 x 1/2 x 1/2-inch strips.

Saute in 4 oz. MARGARINE OR OIL, until lightly browned.

Remove the steak from the skillet.

Blend in 6 Tbs. FLOUR to make a roux.

Add 2 cups ONION SOUP made from a packaged mix and cook to medium-sauce consistency.

Correct the Seasoning with salt, pepper, and a little Tabasco.

Return the steak to the sauce.

Make a large mound (about 1 cup) of Irio in center of dinner plate.

Form a hole in the center about 2 inches in diameter.

Fill the hole with 1/2 cup of the sauteed steak and gravy.

Smooth around edges of the Irio so it looks like a volcano.

Yield: 8 portions

Africa: OYSTERS MOMBASA Baked with a Wine Garlic Sauce

Open 32 SMALL OYSTERS (Bluepoints or Olympias if possible).

Leave them on the half shell and place on baking sheets.

Wine Garlic Sauce:

Combine: 1/2 cup MELTED BUTTER

4 cloves GARLIC very finely minced
1 cup CHABLIS
4 Tbs. CHOPPED PARSLEY
1 tsp. SALT
1 tsp. FRESHLY GROUND PEPPER
few drops TABASCO
Ladle half of above sauce (1 tsp. per oyster) on each one.

Bake at 350’F. for 6 to 8 minutes.

Ladle the remaining sauce uniformly over the oysters again.

Serve immediately, four per person, with LEMON WEDGES on a 9 inch plate (or on hot rock salt if available).

Yield: 8 portions (4 oysters per person)

Africa: Brownies

1 cup (2 sticks) margarine
1 pound confectioners’ sugar
1 egg
3 tablespoons cocoa
1 package graham crackers
1/2 cup pecans, chopped
1 teaspoon vanilla extract

Melt margarine; mix sugar and cocoa together. Add to margarine. Beat egg and add to mixture. Add vanilla and nuts. Break crackers into chips and fold into mixture. Pour into 9 x 13-inch pan. Put into refrigerator until set. Cut into squares.

Gali akpono – african cornmeal cookies

1 1/2 cups all-purpose flour
1 cup milk
1 cup white cornmeal
1/2 cup (1 stick) margarine
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 eggs (reserve 1 white for brushing cookie tops)
3/4 cup granulated sugar

Dampen cornmeal with 2 tablespoons water.

Sift flour, sugar and salt together and add to corn meal. Cut margarine into dry mixture.

Beat eggs lightly and add along with milk to mix. Add nutmeg. Roll dough out to 1/4-inch thickness and cut into 3-inch rounds. Brush with egg white and bake on greased cookie sheet at 350 degrees F until golden brown.

North african coriander bread

1 1/2 cups milk
1/2 cup unsalted butter
1/2 cup honey
2 envelopes active dry yeast
1/2 cup very warm water
1/2 teaspoon granulated sugar or honey
2 eggs
2 teaspoons salt
1 1/2 tablespoons ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon grated orange rind
7 cups unbleached white flour

Heat milk, butter and honey until butter just melts. Cool to lukewarm.

Sprinkle yeast over warm water mixed with sugar or honey. Let stand 10 minutes until bubbly.

In large bowl, add eggs, salt and spices to 3 cups flour. Stir milk mixture into yeast; then stir both into flour-spice mixture. Beat 200 strokes. Add 3 1/4 to 4 cups flour until dough holds together and pulls away from side of bowl. Knead dough 10 minutes on a floured surface until dough is soft, yet elastic. Place in lightly greased bowl, cover and let rise 1 hour.

Punch dough down, knead lightly and divide into 2 loaves. Place in bread pans or form smooth, round balls on floured cookie tin. Let rise 1 hour until almost doubled. Bake at 350 degrees for 45 minutes or until loaves sound hollow when tapped.

Africa: Piripiri

4 hot red peppers, crushed, or
2 heaping teaspoons cayenne pepper
1/2 teaspoon salt
Juice of two lemons
2 large cloves of garlic, crushed
8 sprigs of parsley, chopped
1 cup butter, melted

Mix all ingredients together.