Taste the world right in your kitchen with African recipes
injera (ethiopian flat bread)
In addition to being a bread, Injera is also used as an eating utensil. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
Pinch of salt
Peanut or vegetable oilPut the teff flour into a mixing bowl, and sift in the all-purpose flour. Slowly add the water, stirring to avoid lumps. Stir in the salt.Heat a nonstick pan or lightly oiled cast iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
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In addition to being a bread, Injera is also used as an eating utensil. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
Pinch of salt
Peanut or vegetable oilPut the teff flour into a mixing bowl, and sift in the all-purpose flour. Slowly add the water, stirring to avoid lumps. Stir in the salt.Heat a nonstick pan or lightly oiled cast iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
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vegetable biryani - african vegetable stew
1 cup chopped onion
1/2 cup minced parsley
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 tablespoons butter or margarine
5 cups water
1 cup sliced carrots
1/2 cup dried lentils
1 cup uncooked regular rice
1 (16 ounce) can whole tomatoes, undrained
3/4 teaspoon salt
1 (10 ounce) package frozen green peas
3 sprigs fresh mint, snipped
Plain yogurtCook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in butter in Dutch oven until onion is tender.Stir in water, carrots and lentils. Heat to boiling; reduce heat. Cover and cook 25 minutes.Add rice, tomatoes and salt. Heat to boiling; reduce heat. Cover and cook 20 minutes.Stir in peas, green beans and mint. Heat to boiling; reduce heat. Cover and cook until peas and beans are tender, about 5 minutes.Serve with a dollop of yogurt.Yields 6 to 8 servings.
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1 cup chopped onion
1/2 cup minced parsley
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 tablespoons butter or margarine
5 cups water
1 cup sliced carrots
1/2 cup dried lentils
1 cup uncooked regular rice
1 (16 ounce) can whole tomatoes, undrained
3/4 teaspoon salt
1 (10 ounce) package frozen green peas
3 sprigs fresh mint, snipped
Plain yogurtCook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in butter in Dutch oven until onion is tender.Stir in water, carrots and lentils. Heat to boiling; reduce heat. Cover and cook 25 minutes.Add rice, tomatoes and salt. Heat to boiling; reduce heat. Cover and cook 20 minutes.Stir in peas, green beans and mint. Heat to boiling; reduce heat. Cover and cook until peas and beans are tender, about 5 minutes.Serve with a dollop of yogurt.Yields 6 to 8 servings.
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avocado broth
2 (10 1/2 ounce) cans condensed beef broth
2 broth cans water
3 to 4 drops red pepper sauce
2 tablespoons lemon juice
1 large ripe avocado, thinly slicedHeat beef broth, water, red pepper sauce and lemon juice just to boiling. Add avocado.Makes 10 (1/2 cup) servings.
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2 (10 1/2 ounce) cans condensed beef broth
2 broth cans water
3 to 4 drops red pepper sauce
2 tablespoons lemon juice
1 large ripe avocado, thinly slicedHeat beef broth, water, red pepper sauce and lemon juice just to boiling. Add avocado.Makes 10 (1/2 cup) servings.
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akwadu - banana-coconut cake
5 medium bananas
1 tablespoon butter or margarine
1/3 cup orange juice
1 tablespoon lemon juice
3 tablespoons packed brown sugar
2/3 cup shredded coconutCut bananas crosswise into halves; cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with butter; drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake at 375 degrees F until coconut is golden — 8 to 10 minutes.Yields 5 or 6 servings.
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5 medium bananas
1 tablespoon butter or margarine
1/3 cup orange juice
1 tablespoon lemon juice
3 tablespoons packed brown sugar
2/3 cup shredded coconutCut bananas crosswise into halves; cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with butter; drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake at 375 degrees F until coconut is golden — 8 to 10 minutes.Yields 5 or 6 servings.
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