African Food, Whatchu know about this?

Question

I need the name of a fish/tomatoe stew AND

a ground nut stew, like ground peanut stew. Im looking for the actual names, but if you have the recipe that will be nice too.

Answer 1

Ground nut stew:

INGREDIENTS:
2 cups peanut butter
1/2 (6 ounce) can tomato paste
2 (10 ounce) cans diced tomatoes with green chile peppers
4 cups chicken broth
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1/2 cup fresh mushrooms, sliced
cayenne pepper to taste

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DIRECTIONS:
Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally.
Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.
Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.


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Harira (or Moroccan tomato stew)

INGREDIENTS:
1 pound cubed lamb meat
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced

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DIRECTIONS:
Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

Answer 2

Zimbabweans eat maize meal as a staple. They call it "Sadza". A wild spinach called "Marokko" is widely used as well. Meat features strongly. Zimbawean food is not spicy, but rather flavoured with wild herbs

African Pork & Peanut Stew
Serves 4
In Africa, this dish is traditionally made with chicken and can be as hot as the midday equatorial sun. There are as many variations of this dish as there are cooks in Africa, and it is a staple of most countries on the continent. This version tames the heat to a medium burn and uses the more pronounced flavor of pork, although you may also make it with chicken and more chiles. While this recipe may or may not be totally authentic, I prefer the deeper flavors in this dish to the ones more commonly used. Serve with steamed basmati or other rice.


Ingredients
2 tablespoons peanut oil
2 pounds boneless pork butt, cut into 1-inch cubes
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 bay leaf
1 teaspoon salt
2 cups chicken broth
1 tablespoon tomato paste
2/3 cup roasted peanuts, unsalted
3 tablespoons lemon juice
2 Roma tomatoes, seeded and chopped
1 green bell pepper, cut into 1-inch pieces
1/4 cup cilantro, chopped

Preparation
In a large heavy pot, heat 1 tablespoon of the oil on high. When hot, add the pork cubes and brown on all sides.
Add the onion to the pork and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute. Add the ginger, cinnamon, bay leaf, salt, chicken broth and tomato paste. Bring the liquid to a boil, then cover and simmer on low 45 minutes.

While the pork is cooking, crush the peanuts coarsely with the bottom of a jar or plate. Cook the peanuts in a heavy skillet until lightly toasted, being careful not to burn them. Reserve 2 tablespoons of the toasted nuts for use as garnish. Place the remaining nuts in a blender or food processor with the lemon juice and remaining 1 tablespoon oil. Blend until a smooth paste is formed. If the mixture is too thick and grainy, add a spoonful or two of the liquid from the stew, then process again.

When the stew has cooked for 45 minutes, stir in the ground peanut paste. Cook the stew another 3 minutes, uncovered, for the flavors to blend. Stir in the chopped tomato and bell pepper. Simmer the vegetables with the pork for 2 or 3 more minutes, just until they soften but still retain their shape. Before serving, taste to correct the seasonings; you may wish to add a final splash of lemon juice to refresh the flavors. Serve with the chopped cilantro and reserved peanuts on top. If desired, pass additional red pepper flakes on the side.

Serving Suggestion:
This stew is ideal served atop some steamed nutty basmati rice and a simple green salad on the side.

Answer 3

Here is a link to all kinds of site on African food, recipes and culture.

http://www-sul.stanford.edu/depts/ssrg/africa/africanrecipes.html

Answer 4

don know... but I make a good YASSA Chicken!

Answer 5

http://www.congocookbook.com/
There are some good recipes here.