African cusines.?

Question

I need about 5 authentic recipes.

Answer 1

http://dmoz.org/Home/Cooking/World_Cuisines/African
http://www.thegutsygourmet.net/africa.htm
http://www.columbia.edu/cu/lweb/indiv/africa/cuvl/cooking.html

Answer 2

#1
Mchuzi wa biringani = Eggplant curry
Serves 4
Ingredients:
3 medium sized eggplant vegetables
3 medium sized tomatoes
2 medium sized potatoes
1 bulb of onion
3 table spoons of animal fat (ghee)
1 teaspoon salt or less, for testing


Instructions:
After washing (peel potatoes) and cut eggplant, tomatoes and potatoes into small slices. Put in frying pan and add animal fat. Fry and continuously keep stirring. When tomatoes and egg plant are well done, add some water and stir until thick curry is formed. Check for readiness of potatoes. If cooked, then all is ready.

Serving:
To eaten with any kind of bread or with rice, mseto etc.

#2
Supu ya maharage na nazi = Coconut bean soup
Serves 8
Notes:
In Tanzania, as in other African countries, soups and sauces are served in a consistency that is as thick as our stews. Coconut Bean Soup would be used there as a meatless main dish by increasing the quantities of beans and rice. However, in adapting this recipe in our test kitchen we thinned it to soup consistency with additional water and served it as a delightful soup course. Any dried beans such as black-eyed peas or pea beans can be used in this soup. Just cover with
water and cook until tender before combining them with the other ingredients. Coconut milk and the delicate use of curry give the soup its unusual flavor.


Ingredients:
1/2 Cup onions finely chopped
1/2 Cup green peppers (capsicum) chopped
1 tea spoon curry powder
1 tea spoon salt
1/4 tea spoon hot pepper
3 table spoons margarine or butter
1 cup fresh tomato, cut into 1/2 inch pieces
2&1/2 cups kidney beans
2 cups coconut milk
3 cups water
1/2 cup cooked rice
10 table spoons coconut

Instructions:
In a 3-quart saucepan:
Sauté: 1/2 cup ONIONS, chopped finely
1/2 cup GREEN PEPPERS, chopped finely
1 tsp. CURRY POWDER
1 tsp. SALT
1/4 tsp. PEPPER in
3 Tbs. MARGARINE OR BUTTER until soft but not brown.
Add 1 cup FRESH TOMATO cut in 1/2-inch pieces.
Simmer for two minutes longer.
Add: 2 1/2 cups KIDNEY BEANS (24-oz. can with liquid)
2 cups COCONUT MILK (see page 226)
3 cups WATER.
Simmer gently for 10 minutes.
Add 1/2 cup COOKED RICE.
Correct the seasonings to your taste.


Serving:
Serve one-cup portions in attractive soup bowls.
Garnish each bowl with 1 tsp. FINE SHREDDED COCONUT.

#3
YASSA

This is a delicious Senegalese Dish. To eat it in the traditional way, put the chicken and the sauce over rice (but I prefer couscous) in a large pot. Have you and your guests sit around it. Each person should dig into the part of the pot closest to them and take a mouthful of rice and chicken, using only his/her right hand. The left hand should never be put inside the pot. Sometimes you need to ask someone else for help to break a part of the chicken, that's part of the fun. The middle section of the pot is open to all.

-5 lbs chicken pieces, skinned and washed
-1 1/4 cup of lemon juice
-1/2 cup white wine vinegar
-1/2 cup peanut oil
-3 onions, sliced
-2 sprigs of thyme
-red pepper, to taste
-2 cups water
-4 bay leaves.

Mix the lemon juice, the vinegar, half the oil, the onions and pour on
the chicken pieces in a bowl. Marinate overnight, or longer. Remove the
chicken and the onions from the marinade. Brown the chicken on both
sides. Fry the onions in the remaining oil for a few minutes. Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10'. Return the chicken to the sauce and cook until done, about
half an hour.

#4
BASQUE OX-TAIL STEW

--------------------------------------------------------------------------------


serves 4

3 lbs ox-tails
2 garlic cloves
3 carrots, sliced
3 onions, chopped
3 green peppers, chopped
1 pint dry red wine
5 tbsp flour
8 cups beef stock
salt
peanut oil

Salt and flour the oxtails. Sautee on the oil until golden. Put in a pot and cover with beef stock. Add onions and garlic to the frying oil, and
fry until golden. Add the flower and mix. When it acquires a dark color, add wine and a a bit of beef stock. Puree everything. Add the sauce to
the oxtails. add green peppers and carrots. Cook everything for about 2 hours.

#5

ALFAJORES DE MAIZENA

These are little corn starch cookies. Spread dulce de leche in one side of a cookie, and sandwich with another. Roll the sides of the
cookie-sandwich on grated coconut.

2 1/2 cups corn starch
1 2/3 cups flour
1/2 teaspoon baking soda
2 tsp. baking powder
3/4 cups sugar
200g margarine
3 yolks
1 tbs cognac
1 tbsp vanilla extract
powdered lemon peel

Sift corn starch with flour, baking soda and powder in a bowl. Beat margarine and sugar, add yolks one by one, mix well. Add cognac and dry ingredients, a little at the time. Add vanilla extract and lemon peel, mix and form a paste without using rolling pin. Stretch to 1/2 cm. width over surface with four. Cut and put on a pan without butter. Cook at 350 degrees, about 15 minutes.


CHOCOLATE-DULCE DE LECHE FROSTING:
1 can dulce de leche (about 400g)
11 tbsp. butter
5 oz. semi-sweet chocolate

Cook 1/2 of dulce de leche and the chocolate in a double boiler. Once it melts
add butter and the rest of the dulce the leche. Cook until well blended.

This is really good, but a little slippery. It goes very well with a
white or pound cake.

Answer 3

Here's a culinary tour:

ETHIOPIA
Chicken Stewed in Red Pepper Paste
(Doro Wat)

INGREDIENTS:

1 - 2-1/2 lb. chicken,
cut into 8 serving pieces
2 tablespoons fresh lemon juice
2 teaspoons salt
2 onions, finely chopped
1/4 cup niter kebbeh
3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup berbere
2 tablespoons paprika
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper

Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.
In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn. Stir in the niter kebbeh. Then add the garlic and spices. Stir well. Add the berbere and paprika, and saute for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides. Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.
*******************************************************************

LOUBIA BIL LUZ (Algerian Green Beans with Almonds)

Yield: 4 servings

1 lb Green beans, fresh
4 c water, salted
3 tb Peanut oil
1 Garlic clove, mashed
1/2 ts Ground cumin
1/4 ts Paprika
1/4 ts Ground cloves
1 tb Almonds, slivered

Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish.

Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat. Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm.
*********************************************************************

FOLON à la Georges (CAMEROON)

The word "folon" actually refers to a type of bitter-leaf green that apparently grown only in Cameroon, but is also used to refer to this dish. Real folon leaf is almost completely unavailable here.

He recommends substituting spinach, but to go for the bitter-green effect, I recommend making this dish with collard greens ... it works wonderfully!

INGREDIENTS

1 chicken, 3-4 pounds (or 8 boneless chicken breasts, if you prefer)
2 to 3 bunches fresh collard greens, or 1 - 2 pounds fresh spinach
3 cups water
5 medium onions
7 tablespoons peanut oil
1 pound fresh peanut butter
4 medium tomatoes, crushed
2 1/2 pounds of fresh or dried shrimp, or dried fish (like cod)

Fresh hot pepper, the hottest available. Fresh or dried chiles or ground pepper of your choice. The peanut butter tempers the heat, so don't be shy.)
Salt and fresh ground black pepper to taste
Wash the collards, and remove the thick center stem. Boil them in a big pot for 30 minutes. Or, if you're using spinach, blanch the spinach for 30 seconds and set aside. You can also, if you insist, use 3 packages of frozen spinach, but don't. Fresh is always better.
Cut chicken into serving pieces and put in a pot with the water, a little salt, and one minced onion. Boil for 5 minutes. Remove the chicken, pat dry and put aside, reserving the broth. Mix 1 1/2 cups of the broth with the peanut butter so that it becomes more liquid and easier to handle, and set aside.

Fry the chicken pieces in about 4 tablespoons of oil until golden. Remove chicken, and in the same pan put 2 minced onions and all of the crushed tomatoes, and add to peanut butter sauce.

Cook the peanut butter sauce over medium heat for 20 minutes, stirring often so that it doesn't stick. Add the chicken, shrimp or dried fish, and the hot pepper -- as much as you can stand -- the collards or spinach, and season with salt and pepper. Cook for about 15 minutes on medium heat.

Meanwhile, slice the last two onions into rings and saute in 3 tablespoons of oil.

Put your folon in a serving dish, and put the sauteed onion rings on top. Serve with yams, fried plantains, rice, manioc or all of the above. Drink a good, strong beer with your folon.

Enjoy!
**********************************************************************

Ghana Jollof Rice

2 cups Water
1 broiler chicken, about 3 pounds, cut into 8 pieces
2 (14.5 oz each) cans stewed tomatoes
2 teaspoons Salt
1/4 teaspoon Black pepper
3/4 cup cooked smoked ham, diced
1 cup Uncooked rice
1 large onion, sliced
3 cups shredded cabbage
1/2 pound Fresh green beans, quartered and trimmed, or 1 (10oz) package frozen green beans
1/4 teaspoon ground cinnamon
1/4 teaspoon Cayenne pepper


Pour water into a large Dutch oven or other cooking pot. Add the chicken, tomatoes, salt, and pepper. Cover and bring to a boil; reduce heat and simmer for 30 minutes. Stir in 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, about 25 to 30 minutes.

Serves 6 to 8
******************************************************************

SUKUMA WIKI
(a Kenyan veggie dish)

6 cups chopped fresh collard greens
3 tablespoons olive or vegetable oil
1 medium onion, chopped
1 cup stewed tomatoes, chopped
1 green chili pepper, seeded and chopped
3 tablespoons lemon juice
1 tablespoon flour
1/2 to 1 cup water

1. Fill the bottom of a saucepan with about an inch of water. Insert strainer filled with greens and bring water to boil over
high heat. Turn down if water begins to evaporate. Cover and steam for 8 minutes.

2. Heat oil in skillet over medium high heat. Add onions, tomatoes, and chili peper and saute about 3 minutes or until the onion is clear. Reduce heat to low. Add additional oil to prevent sticking.

3. Mix lemon juice, flour, and 1/2 cup water in small bowl until well blended. Pour into onion mixture and mix well. Add 1/2 cup water, cooked greens, salt and pepper and mix well. Increase heat to medium, cover and cook for 3 minutes or until heat through.
*******************************************************************

Nigerian Cooked Eggplant Appetizer

1 large eggplant
1 teaspoon mashed sesame seeds
1/2 teaspoon salt
1 clove garlic, mashed
4 tablespoons lemon juice
2 tablespoons parsley

Peel eggplant and bake or steam until tender (about 10-15 minutes). Mash with wooden spoon. Add the sesame paste, salt, garlic and lemon juice. Beat until smooth. Mound on a shallow dish and sprinkle with chopped parsley. Serve with piece of flat, round Arabian bread.

Serves four.
*******************************************************************

SENEGAL

Poulet Yassa

1 kilo chicken pieces
2 kilos purple onions, chopped
1 cup oil
½ cup mustard (Dijon)
2 cubes bouillon
black pepper
salt
dried hot peppers
2 lemons (juice)
6 cups rice
Sliced green peppers and tomatoes

Fry chicken pieces until dark brown. Save oil and slowly sauté onions (2 hours). Add chicken, mustard, hot pepper, lemon juice, salt, and pepper. Let simmer for up to an hour. Serve over white rice and top with freshly sliced veggies.
***************************************************************
SUDAN

Peanut Macaroons

Ingredients:

1 Cup peanuts, unsalted
1 Egg white
Pinch of salt
¾ Cup superfine sugar
½ Teaspoon vanilla extract
Wax paper


Procedure:

Brown the peanuts under the broiler. Crush them. Beat the egg white a pinch of salt. Add the sugar and beat again. Then add the peanuts. Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.
******************************************************************

TANZANIAN CURRIED CHICKEN & BANANA SOUP

4 Tablespoons peanut oil
1 3-lb. chicken, cut into pieces
1 onion, chopped
2 cloves garlic, chopped
2 Tablespoons curry powder
1 Tablespoon dried red chile, ground to a powder
2 teaspoons black pepper
8 cups chicken stock
1 large tomato (or 4 canned tomatoes), peeled and chopped
1 cup coconut, grated (DON'T USE SWEETENED!)
2 ripe bananas, sliced into chunky quarter pieces
In a Dutch oven, brown the chicken pieces in the oil. Remove chicken, reserving, and add the onion and garlic to the pot. Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes. Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones. Add it back into the pot with the banana chunks. Simmer 10 minutes.

When ready to serve, ladle into bowls.