Taste the world right in your kitchen with African recipes
gestowe soetpatats - sweet potatoes slow-cooked in butter
Sweet potatoes, skinned, and thick-sliced
1 cup brown sugar, divided
2 or 4 cinnamon sticks, divided
4 tablespoons butter or margarine, divided
Salt, to tasteIn a heavy bottomed pot (cast iron Dutch oven) layer half the butter, sweet potato slices, sugar, salt and cinnamon sticks. Start again with the butter and do layer for layer until done. Do not add any water at all. Place the lid on the pot and put on the stove over a low heat for about 2 1/2 hours.You can also bake this with the same results. This will keep for two days in the refrigerator.
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Sweet potatoes, skinned, and thick-sliced
1 cup brown sugar, divided
2 or 4 cinnamon sticks, divided
4 tablespoons butter or margarine, divided
Salt, to tasteIn a heavy bottomed pot (cast iron Dutch oven) layer half the butter, sweet potato slices, sugar, salt and cinnamon sticks. Start again with the butter and do layer for layer until done. Do not add any water at all. Place the lid on the pot and put on the stove over a low heat for about 2 1/2 hours.You can also bake this with the same results. This will keep for two days in the refrigerator.
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injera with misr allecha
1/3 cup onion, chopped
2 cloves garlic, finely chopped
1 tablespoon corn oil
1 cup red lentils, soaked, cooked, drained and mashed
1/2 teaspoon ground turmeric
1/2 teaspoon salt
3 teaspoons finely chopped jalapeño pepper
1 cup waterSoak lentils for one hour. Cook for 1/2 hour. Drain. Mash and set aside.In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes. Add the oil and stir fry for 1 minute more. Add the mashed lentils, turmeric, salt and chili. Mix well. Add the water and cook for 3 to 4 minutes longer to reduce the mixture to a thick, red, well spiced purée.Serve warm with Injera.Injera
1 3/4 cups flour
1/2 cup self-rising flour
1/4 cup whole wheat flour
1 package dry yeast
2 1/2 cups warm water
1/2 teaspoon baking soda
1/2 teaspoon saltCombine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10 to 15 minutes.Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera.Let each injera cool and then stack them as you go along. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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1/3 cup onion, chopped
2 cloves garlic, finely chopped
1 tablespoon corn oil
1 cup red lentils, soaked, cooked, drained and mashed
1/2 teaspoon ground turmeric
1/2 teaspoon salt
3 teaspoons finely chopped jalapeño pepper
1 cup waterSoak lentils for one hour. Cook for 1/2 hour. Drain. Mash and set aside.In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes. Add the oil and stir fry for 1 minute more. Add the mashed lentils, turmeric, salt and chili. Mix well. Add the water and cook for 3 to 4 minutes longer to reduce the mixture to a thick, red, well spiced purée.Serve warm with Injera.Injera
1 3/4 cups flour
1/2 cup self-rising flour
1/4 cup whole wheat flour
1 package dry yeast
2 1/2 cups warm water
1/2 teaspoon baking soda
1/2 teaspoon saltCombine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10 to 15 minutes.Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera.Let each injera cool and then stack them as you go along. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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berbere
Use in soups and stews.1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground fenugreek seeds
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons salt
1 1/4 cups (yes, cups) cayenne pepper
1/2 cup paprika
1 teaspoon freshly-ground black pepperIn a heavy saucepan, toast the first eight spices for 5 minutes.Add remaining spices and continue stirring for about 12 minutes.Cool and store it in a tightly covered glass jar. This will keep in your refrigerator for up to 6 months.
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Use in soups and stews.1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground fenugreek seeds
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons salt
1 1/4 cups (yes, cups) cayenne pepper
1/2 cup paprika
1 teaspoon freshly-ground black pepperIn a heavy saucepan, toast the first eight spices for 5 minutes.Add remaining spices and continue stirring for about 12 minutes.Cool and store it in a tightly covered glass jar. This will keep in your refrigerator for up to 6 months.
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nkrakra - african beef and vegetable soup
1 (1 1/2 pound) beef boneless chuck, tip
or round, cut into 3/4-inch cubes
2 cups water
2 teaspoons salt
1/4 teaspoon ground ginger
1/8 to 1/4 teaspoon ground red pepper
1 1/2 pounds Hubbard squash, pared
and cut into 1-inch cubes
2 medium tomatoes, chopped
1 (10 ounce) package frozen baby lima beansHeat beef, water, salt, ginger and red pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.Add squash; cover and cook until beef and squash are tender, 30 to 45 minutes longer.Remove squash; mash or purée in blender. Return squash to Dutch oven. Add tomatoes and beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender — about 15 minutes.Top each serving with hot cooked rice, if desired.Yields 6 servings. 1 (12 ounce) package frozen cooked squash, thawed, can be substituted for the fresh squash. Add it with the tomatoes.
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1 (1 1/2 pound) beef boneless chuck, tip
or round, cut into 3/4-inch cubes
2 cups water
2 teaspoons salt
1/4 teaspoon ground ginger
1/8 to 1/4 teaspoon ground red pepper
1 1/2 pounds Hubbard squash, pared
and cut into 1-inch cubes
2 medium tomatoes, chopped
1 (10 ounce) package frozen baby lima beansHeat beef, water, salt, ginger and red pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.Add squash; cover and cook until beef and squash are tender, 30 to 45 minutes longer.Remove squash; mash or purée in blender. Return squash to Dutch oven. Add tomatoes and beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender — about 15 minutes.Top each serving with hot cooked rice, if desired.Yields 6 servings. 1 (12 ounce) package frozen cooked squash, thawed, can be substituted for the fresh squash. Add it with the tomatoes.
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coconut corn curry
4 cups fresh corn kernels
3 tablespoons poppy seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon sesame seeds
1 tablespoon fresh ginger, grated
2 chile peppers or 1 teaspoon cayenne pepper
3/4 cup shredded, unsweetened coconut
1/2 cup peanuts
3 tablespoons butter or ghee
1 teaspoon sea salt
5 cups coconut milkUsing a mortar and pestle or a coffee grinder, grind all of the spices, the coconut meat, and the peanuts into a smooth paste.In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five minutes, stirring constantly.Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 minutes. Stir occasionally to prevent sticking.Serve over rice. A fruit chutney makes a nice accompaniment.
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4 cups fresh corn kernels
3 tablespoons poppy seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon sesame seeds
1 tablespoon fresh ginger, grated
2 chile peppers or 1 teaspoon cayenne pepper
3/4 cup shredded, unsweetened coconut
1/2 cup peanuts
3 tablespoons butter or ghee
1 teaspoon sea salt
5 cups coconut milkUsing a mortar and pestle or a coffee grinder, grind all of the spices, the coconut meat, and the peanuts into a smooth paste.In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five minutes, stirring constantly.Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 minutes. Stir occasionally to prevent sticking.Serve over rice. A fruit chutney makes a nice accompaniment.
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ethiopian flat bread
This recipe makes such a perfect pancake that you will want it for breakfast with butter and syrup as well as for soaking up spicy sauces later in the day. The flatness is what makes it divine.1/2 cup whole wheat flour
1/3 cup all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 beaten eggs
2 cups buttermilk
1 tablespoon vegetable oilStir together the dry ingredients. Mix the wet ingredients, then add all at once to the flour mixture. Stir until smooth. Pour 2 tablespoons of the batter into a hot greased (preferably nonstick) skillet. Lift and quickly rotate the pan so that the batter covers the bottom. Return skillet to medium heat. Cook about one minute or until light brown on the bottom. Flip. Cook on other side. Repeat with all of batter. Remove to paper towels.
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This recipe makes such a perfect pancake that you will want it for breakfast with butter and syrup as well as for soaking up spicy sauces later in the day. The flatness is what makes it divine.1/2 cup whole wheat flour
1/3 cup all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 beaten eggs
2 cups buttermilk
1 tablespoon vegetable oilStir together the dry ingredients. Mix the wet ingredients, then add all at once to the flour mixture. Stir until smooth. Pour 2 tablespoons of the batter into a hot greased (preferably nonstick) skillet. Lift and quickly rotate the pan so that the batter covers the bottom. Return skillet to medium heat. Cook about one minute or until light brown on the bottom. Flip. Cook on other side. Repeat with all of batter. Remove to paper towels.
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ghurum masala
When using this spice mixture, stir it in at the end of cooking, just before serving.1 ounce ground coriander
2 ounces ground cumin
1/2 ounce ground cloves
1/2 ounce ground cayenne pepper
1/2 ounce ground cinnamonMix the spices well, and spread on a flat baking sheet. Toast in a 250 degree F oven for about 15 minutes, stirring once or twice during the process, making sure the spices dont burn.Let the mixture cool, then store it in a tightly covered jar in a cool, dry place. It will be best on the day it's made but will retain flavor for up to 6 weeks.
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When using this spice mixture, stir it in at the end of cooking, just before serving.1 ounce ground coriander
2 ounces ground cumin
1/2 ounce ground cloves
1/2 ounce ground cayenne pepper
1/2 ounce ground cinnamonMix the spices well, and spread on a flat baking sheet. Toast in a 250 degree F oven for about 15 minutes, stirring once or twice during the process, making sure the spices dont burn.Let the mixture cool, then store it in a tightly covered jar in a cool, dry place. It will be best on the day it's made but will retain flavor for up to 6 weeks.
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hot curry powder
This spice blend is used as a dry rub for grilled fish. The turmeric lends the fish a nice golden color.1 teaspoon cayenne pepper
2 teaspoons ground coriander
1/2 teaspoon cumin powder
1/8 teaspoon fennel
1/2 teaspoon ground fenugreek
1/2 teaspoon freshly ground black pepper
2 teaspoons turmericMix all ingredients together.
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This spice blend is used as a dry rub for grilled fish. The turmeric lends the fish a nice golden color.1 teaspoon cayenne pepper
2 teaspoons ground coriander
1/2 teaspoon cumin powder
1/8 teaspoon fennel
1/2 teaspoon ground fenugreek
1/2 teaspoon freshly ground black pepper
2 teaspoons turmericMix all ingredients together.
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ghana hkatenkwan - peanut stew with chicken
In most of Africa, soups and stews made with peanuts - usually called "groundnuts" - are staple main-meal foods. Unless you relish very hot foods, begin with no more than half the pepper specified here.1 (3 pound) chicken, cut into pieces
1/2 of a whole onion
2 tablespoons tomato paste
1 tablespoon peanut oil or other light cooking oil
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter
2 teaspoons salt
2 teaspoons grated fresh ginger,
2 hot chiles, crushed, or 1 teaspoon ground ginger
or 1 teaspoon cayenne powder
2 cups fresh or frozen okra
1 medium-size eggplant, peeled and cubedBoil chicken with ginger and the onion half, using about 2 cups water.Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about five minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear.Remove the partially cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers. Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stew consistency.To make this a vegetarian dish, substitute 2 vegetable bouillon cubes for the chicken. Or make fewer pieces of chicken go farther by removing meat from the bone.Serve over rice.
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In most of Africa, soups and stews made with peanuts - usually called "groundnuts" - are staple main-meal foods. Unless you relish very hot foods, begin with no more than half the pepper specified here.1 (3 pound) chicken, cut into pieces
1/2 of a whole onion
2 tablespoons tomato paste
1 tablespoon peanut oil or other light cooking oil
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter
2 teaspoons salt
2 teaspoons grated fresh ginger,
2 hot chiles, crushed, or 1 teaspoon ground ginger
or 1 teaspoon cayenne powder
2 cups fresh or frozen okra
1 medium-size eggplant, peeled and cubedBoil chicken with ginger and the onion half, using about 2 cups water.Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about five minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear.Remove the partially cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers. Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stew consistency.To make this a vegetarian dish, substitute 2 vegetable bouillon cubes for the chicken. Or make fewer pieces of chicken go farther by removing meat from the bone.Serve over rice.
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piripiri
This is used in Mozambique's fish and chicken dishes, and it can be used as marinade, basting sauce or a sauce for the table.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, meltedMix all ingredients together.
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This is used in Mozambique's fish and chicken dishes, and it can be used as marinade, basting sauce or a sauce for the table.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, meltedMix all ingredients together.
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