Taste the world right in your kitchen with African recipes
cassava cake
1 1/4 cups raw grated cassava or Minute tapioca
1/2 cup milk
1 egg, beaten
6 tablespoons butter
1 cup granulated sugar
3/4 cup grated coconut
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
Few grains salt
1 teaspoon vanilla extractMix cassava or tapioca with milk and egg; let stand for 5 minutes.Cream butter and sugar; add tapioca mixture and coconut to creamed butter and sugar. Mix batter well.Sift flour, baking powder and salt; add to butter. Stir in vanilla extract, and turn batter into an oiled and floured 8-inch square cake pan. Bake at 400 degrees for about 40 minutes or until done.Cut into squares or rectangles. It is delicious served warm with vanilla ice cream.Yield: 8 servings.
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1 1/4 cups raw grated cassava or Minute tapioca
1/2 cup milk
1 egg, beaten
6 tablespoons butter
1 cup granulated sugar
3/4 cup grated coconut
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
Few grains salt
1 teaspoon vanilla extractMix cassava or tapioca with milk and egg; let stand for 5 minutes.Cream butter and sugar; add tapioca mixture and coconut to creamed butter and sugar. Mix batter well.Sift flour, baking powder and salt; add to butter. Stir in vanilla extract, and turn batter into an oiled and floured 8-inch square cake pan. Bake at 400 degrees for about 40 minutes or until done.Cut into squares or rectangles. It is delicious served warm with vanilla ice cream.Yield: 8 servings.
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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 extractMelt 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.
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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 extractMelt 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.
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peanut balls
1 (6 1/2 ounce) can salted peanuts
1 cup butter
1 cup confectioners sugar
2 teaspoons vanilla extract
2 cups all-purpose flourSave approximately 48 peanuts for garnish. Place remaining peanuts in blender, finely ground.In bowl, measure butter, confectioners sugar, flour and vanilla extract; add ground peanuts. With hands, knead until blended. Shape into dime-size balls. Place on ungreased cookie sheet. Press peanut in each top for garnish. Bake at 350 degrees for 12 to 15 minutes, until lightly browned.
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1 (6 1/2 ounce) can salted peanuts
1 cup butter
1 cup confectioners sugar
2 teaspoons vanilla extract
2 cups all-purpose flourSave approximately 48 peanuts for garnish. Place remaining peanuts in blender, finely ground.In bowl, measure butter, confectioners sugar, flour and vanilla extract; add ground peanuts. With hands, knead until blended. Shape into dime-size balls. Place on ungreased cookie sheet. Press peanut in each top for garnish. Bake at 350 degrees for 12 to 15 minutes, until lightly browned.
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sweet potato salad
4 medium sweet potatoes, boiled
1/4 cup peanut or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup thinly sliced green onions
ParsleyCut potatoes in cubes; place in glass or plastic bowl.Mix oil, lemon juice, salt and pepper; pour over potatoes. Cover and refrigerate at least 4 hours.Stir in celery, green pepper and onion. Garnish with parsley.
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4 medium sweet potatoes, boiled
1/4 cup peanut or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup thinly sliced green onions
ParsleyCut potatoes in cubes; place in glass or plastic bowl.Mix oil, lemon juice, salt and pepper; pour over potatoes. Cover and refrigerate at least 4 hours.Stir in celery, green pepper and onion. Garnish with parsley.
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south african raisin rice
1 cup rice
2 1/4 cups boiling water
1/2 teaspoon grated lemon rind
1 (1-inch long) cinnamon stick
1/2 teaspoon ground turmeric
1 teaspoon salt
3/4 seedless raisins
2 tablespoons butter
3 tablespoons granulated sugarSprinkle rice into rapidly boiling water. Add lemon rind, cinnamon stick, turmeric and salt. Cover and boil slowly 20 minutes.Turn off heat and let sit for about 15 minutes to absorb all water.Add raisins, butter and sugar, mixing well.If this is being used to stuff chicken, boil rice about 15 minutes.
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1 cup rice
2 1/4 cups boiling water
1/2 teaspoon grated lemon rind
1 (1-inch long) cinnamon stick
1/2 teaspoon ground turmeric
1 teaspoon salt
3/4 seedless raisins
2 tablespoons butter
3 tablespoons granulated sugarSprinkle rice into rapidly boiling water. Add lemon rind, cinnamon stick, turmeric and salt. Cover and boil slowly 20 minutes.Turn off heat and let sit for about 15 minutes to absorb all water.Add raisins, butter and sugar, mixing well.If this is being used to stuff chicken, boil rice about 15 minutes.
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west african roast pepper chicken
1 broiler fryer chicken, cut up
1/4 to 1/2 cup peanut oil or melted butter
3/4 teaspoon salt, or to taste
1/2 to 1 teaspoon cayenne pepper
1 (4 ounce) jar can pimento, diced
1 onion, finely diced
1 tomato, peeled and dicedBrown chicken in oil. Season with salt and cayenne pepper. Arrange in baking pan and sprinkle with pimento, onion and tomato. Bake in hot oven at 400 degrees until cooked and golden brown (45 minutes to 1 hour). May cover during first part of cooking time.Serves 4.
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1 broiler fryer chicken, cut up
1/4 to 1/2 cup peanut oil or melted butter
3/4 teaspoon salt, or to taste
1/2 to 1 teaspoon cayenne pepper
1 (4 ounce) jar can pimento, diced
1 onion, finely diced
1 tomato, peeled and dicedBrown chicken in oil. Season with salt and cayenne pepper. Arrange in baking pan and sprinkle with pimento, onion and tomato. Bake in hot oven at 400 degrees until cooked and golden brown (45 minutes to 1 hour). May cover during first part of cooking time.Serves 4.
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south african meat loaf
1 pound ground meat
2 slices bread
2 tablespoons vinegar
1 apple
1 egg
2 onions
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup raisins
1 tablespoon granulated sugarMix bread with a little milk; set aside. Sauté in butter the onions, salt, pepper, vinegar, apple and curry. Mix with meat. Add bread, egg and raisins. Bake for one hour at 350 degrees F.
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1 pound ground meat
2 slices bread
2 tablespoons vinegar
1 apple
1 egg
2 onions
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup raisins
1 tablespoon granulated sugarMix bread with a little milk; set aside. Sauté in butter the onions, salt, pepper, vinegar, apple and curry. Mix with meat. Add bread, egg and raisins. Bake for one hour at 350 degrees F.
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african fruit slush
Posted by philocrates at recipegoldmine.com 5/30/02 3:30:09 pmSource: Submitted by Jennifer PearsonJuice of 5 oranges
Juice of 3 lemons
4 cups granulated sugar
5 cups water
3 or 4 mashed ripe bananas
1 can crushed pineappleProcedure: Dissolve sugar in hot water and cool. Add all other ingredients and freeze. (Other fruit can be added to the bananas and pineapples such as pears, peaches, strawberries, kiwi, etc.) Spoon frozen mixture into glass and add Sprite, 7-Up, or Ginger Ale.
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Posted by philocrates at recipegoldmine.com 5/30/02 3:30:09 pmSource: Submitted by Jennifer PearsonJuice of 5 oranges
Juice of 3 lemons
4 cups granulated sugar
5 cups water
3 or 4 mashed ripe bananas
1 can crushed pineappleProcedure: Dissolve sugar in hot water and cool. Add all other ingredients and freeze. (Other fruit can be added to the bananas and pineapples such as pears, peaches, strawberries, kiwi, etc.) Spoon frozen mixture into glass and add Sprite, 7-Up, or Ginger Ale.
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peri peri kari - mozambique fiery shrimp curry
Posted by jerseyjan at recipegoldmine.com 7/12/01 7:22:07 amSource: Courtesy of Julie SahniServes 41 1/2 pounds large shrimp, deveined and peeled with the tail left on
1 teaspoon curry powder
1 tablespoon lemon juice
3 tablespoons unsalted butter or peanut oil
2 teaspoons minced garlic
1 small (3 ounce) red onion, peeled and minced
2 teaspoons peri-peri paste (see recipe below) or
2 teaspoons minced fresh, green chiles with seeds
2 medium-size ripe tomatoes, minced or pureed with skin
1 teaspoon lemon thyme, or 1/2 teaspoon thyme
plus 1/2 teaspoon lemon zest
2 tablespoons finely chopped parsley
2 teaspoons paprika
1/2 cup chicken broth or water
Coarse salt to tasteIn a bowl, toss the shrimp with curry powder and lemon juice and set aside.Heat 1 tablespoon of the butter in a large saute pan over high heat until hot. Add the garlic and the shrimp, toss and stir until they turn pink and cut up, about 2 minutes. Remove the shrimp into a bowl.Add the remaining butter to the pan along with the onions. Reduce the heat to medium-high and cook, stirring, until the onions are soft and begin to brown, about 4 minutes. Stir in the peri-peri paste, tomatoes, lemon thyme, parsley, paprika and the broth. Cook until the tomatoes are soft and the sauce has thickened, about 3 minutes.Return the shrimp to the sauce and cook until the contents are heated through. Check the seasoning and add salt to taste.Serve over plain cooked rice.Indian-style Peri Peri SauceMakes 1/3 cup1/2 cup sliced fresh hot red (or green) chiles,
about 10, 5-inch long chiles
2 teaspoons tomato paste or 4 teaspoons tomato puree
1 teaspoon lemon zest
1 teaspoon ground cumin or cumin seedsCombine all the ingredients in a blender or a food processor and process until the chiles are finely minced to a paste. If you are using the cumin seeds, it will not be completely ground which is perfectly acceptable.Julie Sahni’s Homemade Curry PowderMakes 1 cup2/3 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon yellow mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon white peppercorns
24 whole green cardamom pods, about 1 tablespoon
5 dried, whole red chiles, broken into bits
1 (3-inch) cinnamon stick, broken into bits
1 teaspoon fennel seeds
1 teaspoon whole cloves
1 teaspoon celery seeds or dill seeds
2 tablespoons turmeric
1 tablespoon paprika
32 dried kari leaves or mint leaves
2 teaspoons ground ginger powder
1 teaspoon ground mace or grated nutmeg
1 to 9 teaspoons cayenneCombine coriander, cumin, mustard, fenugreek, peppercorn, cardamom, chile, cinnamon, fennel, clove, and celery seeds in an unseasoned frying pan. Roast the spices over medium-high heat, stirring, until they are lightly colored, about 5 minutes.Remove and cool spice-mixture before grinding into a powder in a coffee grinder. Transfer the curry powder into a jar, cover tightly and store in a cool dark place.
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Posted by jerseyjan at recipegoldmine.com 7/12/01 7:22:07 amSource: Courtesy of Julie SahniServes 41 1/2 pounds large shrimp, deveined and peeled with the tail left on
1 teaspoon curry powder
1 tablespoon lemon juice
3 tablespoons unsalted butter or peanut oil
2 teaspoons minced garlic
1 small (3 ounce) red onion, peeled and minced
2 teaspoons peri-peri paste (see recipe below) or
2 teaspoons minced fresh, green chiles with seeds
2 medium-size ripe tomatoes, minced or pureed with skin
1 teaspoon lemon thyme, or 1/2 teaspoon thyme
plus 1/2 teaspoon lemon zest
2 tablespoons finely chopped parsley
2 teaspoons paprika
1/2 cup chicken broth or water
Coarse salt to tasteIn a bowl, toss the shrimp with curry powder and lemon juice and set aside.Heat 1 tablespoon of the butter in a large saute pan over high heat until hot. Add the garlic and the shrimp, toss and stir until they turn pink and cut up, about 2 minutes. Remove the shrimp into a bowl.Add the remaining butter to the pan along with the onions. Reduce the heat to medium-high and cook, stirring, until the onions are soft and begin to brown, about 4 minutes. Stir in the peri-peri paste, tomatoes, lemon thyme, parsley, paprika and the broth. Cook until the tomatoes are soft and the sauce has thickened, about 3 minutes.Return the shrimp to the sauce and cook until the contents are heated through. Check the seasoning and add salt to taste.Serve over plain cooked rice.Indian-style Peri Peri SauceMakes 1/3 cup1/2 cup sliced fresh hot red (or green) chiles,
about 10, 5-inch long chiles
2 teaspoons tomato paste or 4 teaspoons tomato puree
1 teaspoon lemon zest
1 teaspoon ground cumin or cumin seedsCombine all the ingredients in a blender or a food processor and process until the chiles are finely minced to a paste. If you are using the cumin seeds, it will not be completely ground which is perfectly acceptable.Julie Sahni’s Homemade Curry PowderMakes 1 cup2/3 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon yellow mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon white peppercorns
24 whole green cardamom pods, about 1 tablespoon
5 dried, whole red chiles, broken into bits
1 (3-inch) cinnamon stick, broken into bits
1 teaspoon fennel seeds
1 teaspoon whole cloves
1 teaspoon celery seeds or dill seeds
2 tablespoons turmeric
1 tablespoon paprika
32 dried kari leaves or mint leaves
2 teaspoons ground ginger powder
1 teaspoon ground mace or grated nutmeg
1 to 9 teaspoons cayenneCombine coriander, cumin, mustard, fenugreek, peppercorn, cardamom, chile, cinnamon, fennel, clove, and celery seeds in an unseasoned frying pan. Roast the spices over medium-high heat, stirring, until they are lightly colored, about 5 minutes.Remove and cool spice-mixture before grinding into a powder in a coffee grinder. Transfer the curry powder into a jar, cover tightly and store in a cool dark place.
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african red dip with shrimp
The West African ata sauce is based on a homemade red pepper paste. The paprika is "toasted" before it is added to bring out its characteristic flavor.Ata Sauce
1 cup chili sauce
2 tablespoons Red Pepper Paste
1 dozen chilled cooked shrimpMix chili sauce and Red Pepper Paste. Serve with chilled cooked shrimp.Red Pepper Paste
1/4 cup dry red wine
1 teaspoon ground red pepper
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/8 of a medium onion
1 small clove garlic
1/4 cup paprikaPlace all ingredients except paprika in blender container. Cover and blend on high speed until smooth, scraping sides of blender frequently.Heat paprika in 1-quart saucepan for 1 minute.Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot — about 3 minutes; cool.
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The West African ata sauce is based on a homemade red pepper paste. The paprika is "toasted" before it is added to bring out its characteristic flavor.Ata Sauce
1 cup chili sauce
2 tablespoons Red Pepper Paste
1 dozen chilled cooked shrimpMix chili sauce and Red Pepper Paste. Serve with chilled cooked shrimp.Red Pepper Paste
1/4 cup dry red wine
1 teaspoon ground red pepper
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/8 of a medium onion
1 small clove garlic
1/4 cup paprikaPlace all ingredients except paprika in blender container. Cover and blend on high speed until smooth, scraping sides of blender frequently.Heat paprika in 1-quart saucepan for 1 minute.Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot — about 3 minutes; cool.
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