Welcome to a cuisine safari of the variety of African dishes. If you wish to have one featured, please click here to get in touch with us. Bon apetit!
Casablanca Couscous
Serving Size: 1 Preparation Time :0:00
Categories: African Beans
Main Dish Vegetables
Vegetarian
| Amount |
Measure |
Ingredient -- Preparation Method |
| 1 |
1/2 Pounds |
Tofu -- cubed |
| 1 |
|
Onion -- chopped |
| 1 |
Cup |
Carrots -- sliced |
| 1 |
Cup |
Celery -- sliced |
| 1 |
Cup |
Mushrooms -- sliced |
| 1/2 |
Cup |
Walnuts -- chopped |
| 1 |
Can |
Chickpeas |
| 1 |
Can |
Tomato Sauce |
| 1/2 |
Cup |
Raisins |
| 1 |
1/2 Cups |
Water |
| 2 |
Teaspoons |
Curry Powder |
| 1/4 |
Teaspoon |
Cayenne |
| 1 |
Teaspoon |
Paprika |
| 1 |
Teaspoon |
Salt |
In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add remaining
ingredients, bring to boil, cover and simmer for 40 minutes. Couscous: Boil 1-1/2
cup water with 2 tablespoon oil. Add couscous, stir, cover, reduce heat and simmer
for 5 min. Serve vegetables over steaming couscous.
Just one of the 69190 recipes available on SOAR - the Searchable Online Archive
of Recipes (http://soar.Berkeley.EDU/recipes/)
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Welcome to a cuisine safari of the variety of African dishes. If you wish to have one featured, please click here to get in touch with us. Bon apetit!
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Green Pepper and Spinach
Makes 4 servings
1 medium onion; chopped
1 medium green pepper; chopped
1 tablespoon oil
1 medium tomato; chopped
1 lb. fresh spinach; stems removed
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup peanut butter
Cook and stir onion and green pepper in oil in 3-quart saucepan until onion
is tender. Add tomato and spinach. Cover and simmer until spinach is tender,
about 5 minutes. Stir in salt, pepper and peanut butter.
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Injera
Injera is an Ethiopian flat bread with a difference! This spongy, thin bread is
generally made to dimensions large enough to cover a table; it is in fact used
in place of a table cloth or covering. Food such as Doro Wot, another traditional
Ethiopian dish, is then served directly onto the Injera for big communal meals.
Injera is usually made from an Ethiopian-grown flour called `teff' in the Amharic
language. Teff is a cereal widely grown in Ethiopia for grain, and as as fodder
in other countries. There are two kinds of teff: red (which is richer in iron
and minerals) and white - which account for the local differences in the colour
of Injera.
Ingredients
1 Kg (2lbs) self raising flour.
250gms (0.5 lbs) whole wheat plain flour.
5gms (1 teaspoon) baking powder.
500ml (16 fl oz.) soda water.
Recipe
Combine the flours and baking powder in a bowl. Add the soda water, and mix
to a smooth, thin batter.
Heat a large, non-stick skillet or frying pan. When a drop of water bounces
on the pan's surface, it is ready. Tip enough batter from the bowl to cover
the bottom of the pan, tilting the pan to coat the base evenly, then set it
back on heat. When the moisture has evaporated and small holes appear on the
surface, remove the Injera. It should be cooked on only one side, and not browned.
If your first try is undercooked, you may need to cook it a little longer or
make the next one thinner. As with French crepes, be careful not to overcook
or you will have a crisp bread which may be tasty but won't fold around servings
of stew. Stack the Injera one on top of the other as you cook, covering them
with a cloth to prevent them from drying out. To serve, lay the Injera on a
platter or tray in overlapping concentric circles beginning with the inside
and moving outwards until the edges of the outer ring fall over the edge.
SERVES 6 - 8
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Ghana Joll of Rice
Categories: Ethnic, Chicken
Yield: 8 servings
Coombes
2 c Water
1 3lb chicken -- cut into 8
Pcs
2 16oz cans stewed tomatoes
2 ts Salt
1/4 ts Black pepper
3/4 c Cooked smoked ham -- cubed
1 c Uncooked rice
1 lg Onion -- sliced
3 c Cabbage -- shredded
1/2 lb Fresh green beans -- Quartered
And stems removed OR
1 10oz pk frozen beans
1/4 ts Ground cinnamon
1/4 ts Cayenne pepper
Pour water into a large pot. Add the chicken, tomatoes, salt, and pepper. Cover;
bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in the ham,
rice, onion, cabbage, green beans, cinnamon, and cayenne pepper. Bring to a boil,
then reduce heat to low. Cover and simmer until the chicken is fork-tender and
the rice is cooked, 25-30 minutes. TheAfrican-American Kitchen
Just one of the 69190 recipes available on SOAR - the Searchable Online Archive
of Recipes (http://soar.Berkeley.EDU/recipes/)
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Funkaso: Millet Pancakes
Serving Size : 10 Preparation
Categories: African Snacks
Side dish
| Amount |
Measure |
Ingredient -- Preparation Method |
| 2 |
cup |
Millet flour -- buy a health food store |
| 1 & 1/4 |
cup |
Lukewarm water
Margarine or oil, Sugar to taste |
| 1 |
tablespoon |
Salt |
"The batter for these pancakes needs to stand for about 4 hours (! a.m.)
before you start cooking. It helps if you have a flat pancake griddle, but if
you do not then use a heavy frypan and a good "bendy" utensil to turn
and lift the funkaso. They are similar to (although smaller than) the Ethiopian
injera which are made from a millet-relative called teff and they can be served
with Ethiopian dishes such as the wars."
1. Sift flour into a bowl and gradually pour in the warm water, stirring
and mixing well as you do so to make a smooth, runny paste. Set aside for 4
hours.
2. After this, heat the margarine or oil in a shallow pan or griddle
plate. While it is warming. beat the batter with a spoon.
3. When the margarine or oil is hot, ladle or pour enough batter
in the pan to make a saucer-sized pancake and cook until crsip. You can turn
it once if you like but it is not essential. Remove and keep warm.
4. Cook the others in the same way and serve to accompany a
main dish, or a snack with honey, or chutney.
Just one of the 69190 recipes available on SOAR - the Searchable Online Archive
of Recipes (http://soar.Berkeley.EDU/recipes/)
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Fufu – from Ghana
We have resisted the urge to give you a recipe for Fricassée of Iguana,
from Guinea, which was gleaned out of a lovely cookbook called ‘Recipes
of All Nations’ from at least 30 years ago. Instead, a basic recipe that
can be added to other meals, and for which you should be able to find the ingredients
seemed best. Fufu, or cassava / manioc / or yam mash fits that description quite
well. The following recipe, from Ghana, is just one example of fufu, which is
part of the staple diet for many people in West and Central Africa in addition
to other parts of the world.
Ingredients:
1 pound or 450 grams of cassava, manioc or *yams*
Cut the cassava, manioc or yams into cubes. Ring a large pot of water to the
boil, adding some salt. Put in the cut-up tubers and let cook for about 45 minutes
or until they are soft.
*Yams, or sweet potatoes will need less time to cook.
* A good test for softness is to try and break up the tubers with a spoon against
the inside of the pot. If they break up with a little effort that’s soft
enough.
Drain the water out of the pot and leave the ingredients to cool. After it’s
cooled a bit put it in a bowl for mashing. Alternatively, you can use a food
processor. Mash or process until you obtain a doughy consistency.
With wet hands or a wet spoon, shape the dough into small dumpling-balls. Drop
the balls into another dish which is cooking (such as a soup or a stew) and
let cook for the last 10 minutes to make sure they are heated through. This
may work best with a spicy stew or soup, as the dumplings will subdue some of
the fire of eating it, and it will give the dumplings more flavour.
This should make enough dumplings to serve four people with a meal.
If you are interested in the part Cassava and manioc play in the agriculture
of Africa, the same web-links that are at the end of the Senegalese Main Course
may interest you.
The basis of this recipe comes from The New Internationalist FOOD Book, published
by New Internationalist Publications Ltd. in 1990. Author – Troth Wells
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