help me to get this type of food?

Question

can anyone give me about 10 main dishes for different african countries. Iam doing a research on something

Answer 1

Chicken Curry Potjie recipe (south africa)
Introduction
Chicken Curry Potjie (pot) is a great way to be able to entertain and still enjoy a great meal by simply adding all the ingredients into a huge pot over the fire place and leaving to simmer.
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Ingredients
2kg skinless chicken thighs or breasts
3 large grated onions
5 skinless tomatoes
1 large tin tomato paste
4 heaped teaspoons masala
3 bay leaves
2 dessert spoons crushed garlic
1 table spoon coriander
1 teaspoon fennel
2 large sticks cinnamon
2 teaspoons salt
2 teaspoons sugar
1 litre red wine
6 Large potatoes cut in half

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Instructions on how to make it
Sauté your onions and garlic until soft, then add the spices and let simmer for a couple of minutes. Add tomatoes and tomato paste together with some red wine – simmer for about 5 minutes.

Add chicken pieces and potatoes with a little more wine. Place the lid on your potjie, simmer on a low heat for about 45 minutes, checking the liquid level regularly, adding more red wine when needed. About 15 minutes before you are ready to eat add sugar to taste.

Serve on a bed of rice, cooked together with mustard seeds, turmeric and onion flakes for added flavor

Answer 2

www.epicurious.com

www.google.com "african main dishes"


good luck! the recipes below all look delic.

Answer 3

Chicken in Peri-Peri Sauce Recipe
Serves 4

(Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces.)

It enhances lamb, beef and fish as well as chicken.

Ingredients:
1/4 cup fresh lime juice
2 tbsp cider vinegar
1/2 tsp paprika
1/4 tsp Angostura bitters
1 tsp hot pepper sauce, or to taste
1 dried hot red chili
1 fresh chili (such as jalapeno)
2 cloves garlic
2 lb whole chicken breast, with skin and bones

Instructions:
1. Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
2. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
3. Do the same with the jalapeno pepper.
4. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
5. Add the paste to the lime mixture in the baking dish and combine.
6. Toss the chicken pieces and swish them in the marinade until they are completely coated.
7. Cover and let marinate overnight in the refrigerator.
8. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side.
9. Baste frequently with the marinade.
10. If the chicken looks like it is beginning to burn, move it farther away from the heat source.
11. Serve hot with chilled orange sections and plenty of napkins.

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Delmarva Crab Cakes Recipe
Serves 6

(Recipe is typical spicy crab cakes of the Delmarva area.)

Ingredients:
1 lb crabmeat
2 tbsp lemon juice
3 eggs
2 tbsp mayo
1 cup breadcrumbs
1 tsp salt
1/8 tsp pepper
1 tsp dry mustard
2 tsp worchestershire sauce
3/4 cup milk
1/4 cup flour
1 tsp paprika
Sauce:
1 tbsp butter
1 tbsp flour
1/2 cup milk

Instructions:
1. Pick out shells from crabmeat and sprinkle crab with lemon juice. Make sauce.
2. Heat and stir together butter and flour and stir in 1/2 cup milk until thick. Cool.
3. Beat 2 eggs with the cooled sauce and blend in the mayo, 1/4 cup breadcrumbs, salt and pepper, mustard and worchestershire.
4. Gently combine crabmeat with saucemixture and chill until firm.
5. Form into 9 to 12 patties.
6. Beat 1 egg with milk.
7. Bread cakes by dipping them in flour then egg milk mixture and then in remaining breadcrumbs and paprika.
8. Fry in hot shortening until golden.
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Smoked Chicken with Sauce ("Moyo de Poulet Fume")

From "The Africa Cookbook: Tastes of a Continent" by Jessica B. Harris

3 1/2 pound Smoked chicken, skinned
6 medium-sized Ripe tomatoes, peeled, seeded and coarsely chopped
2 medium Onions, thinly sliced
1 tablespoon Peanut oil
2 teaspoons Reduced-sodium soy sauce
2 Habanero chiles, pricked with a fork

Wash the cooked chicken, pat it dry with paper towels, and cut it into serving pieces. Place the chicken and remaining ingredients in a heavy saucepan or Dutch oven. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes or until the flavors have combined and the onions are tender. When the dish has reached the desired degree of hotness (spiciness), remove the chiles and reserve if desired to serve separately. Serve hot with white rice.

Makes 4 to 6 Servings
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Seswaa (from Botswana)

3 lbs. bone-in beef chuck
salt to taste
1 tbsp. oil
1 small yellow onion, chopped
1 small clove garlic, chopped
Instructions

Cut the beef chuck into large pieces, put in a pot and, cover with water and put on the stove. Cook covered in high heat until it starts bowling, then bring down heat and simmer uncovered until the meat is tender, about 2 hours.

Drain the meat, let cool, and then shred. Mix with salt and return to the pot.

Heat the oil in a small frying pan, add the onions and garlic, and fry on medium heat for about 3 minutes.

Add the onion mixture to the meat, mix well, and cook over low heat until the beef is hot and caramelizes, stirring occasionally.

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Savoury spice balls

(This recipe is from the kitchen of Fred Hopper, and is originally from the isle of Mauritius. )
(Serves 4-6)
1/2 lb chana dall (split yellow peas)
3 small onions (button sized)
6 spring onions
4 sprigs watercress
2 green chillies
1 sprig parsley
1 tsp turmeric
1 tsp thyme
1 tsp salt
1/4 tsp black pepper (freshly ground)
Procedure
Soak the dall in cold water for a day, then drain thoroughly.
Chop all the vegetable ingredients finely.
Place the dall in a food processor and process to a paste. Decant into a bowl, add turmeric, salt and pepper, and vegetable ingredients and mix well.
Heat oil in a deep-frying pan. When it is hot, roll walnut-sized pieces of the paste in the palm of the hand and drop in to the oil to fry until golden brown.
Remove from the oil and drain the gateaux on kitchen towels.

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PINEAPPLE CHUTNEY
(Zambia)
Yield: 2 quarts
Use this chutney with any of the meat dishes as well as with curries.

In a 1-gallon saucepan:

Combine: 1 cup GREEN PEPPER, in 3/4-inch cubes
1/2 cup ONIONS, chopped in 1/2-inch pieces
1 lb. FRESH TOMATOES, in 3/4-inch cubes
1 WHOLE LEMON, cut in 1/2-inch cubes with skin left on
1 WHOLE ORANGE, cut in 1/2-inch cubes with skin left on
1/2 cup BLACK SEEDED RAISINS
1 cup FRESH PINEAPPLE, in 1/2-inch dice (or use canned tidbits)
1 cup WHITE VINEGAR
1/2 cup WHITE SUGAR
1/2 cup DARK BROWN SUGAR
4 Tbs. PRESERVED CANDIED GINGER, cut in thin strips
1 Tbs. SALT.
Simmer gently for 30 minutes. If mixture appears thick, add 1 cup pineapple juice. One teaspoon powdered ginger may be used in place of the preserved ginger.

Pack in hot sterile jars.

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MANGO SALAD
(Niger)
Yield: 8 servings
Any yellow melon such as canteloupe or Spanish melon may be used if mangos ale not available.

In a 2-quart bowl:

Cut 2 MANGOS in 1/2-inch cubes in a 2-quart bowl.

Add 1/2 FRESH PINEAPPLE cut in 1/2 inch cubes.

Blend: 1/2 cup LEMON JUICE with

1 cup APRICOT NECTAR or ORANGE JUICE.
Pour juices over fruit.

Serve on LETTUCE CUPS individually or in a bowl.

Garnish with 2 or 3 FRESH STRAWBERRIES per salad.

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SOPA DE FEIJAO VERDE
String Bean Soup
Yield: 2 quarts (8 cups)
In a 3-quart saucepan:

Bring to a boil 1 1/2 quarts WATER.

Add: 2 tsp. SALT

1/2 tsp. PEPPER
3 large POTATOES, cut in chunks
2 medium TOMATOES, cut in chunks
2 large ONIONS, cut in chunks.
Simmer for 30 minutes or until vegetables are tender.

Puree through a sieve or food mill. (It should be a thin puree.)

Add 1 Ib. FRESH STRING BEANS, cut across in thin slices.

Simmer for about 10 minutes until beans are tender.

Correct the Seasoning

Serve in bowls.

It will take a little time to slice the fresh string beans in very thin (straight-across) slices. As an adaptation and for the sake of speed, here's the fast modern version of this lovely soup:

Combine: 1 cup INSTANT POTATOES

1 Tbs. ONION POWDER
1 1/2 quarts BOILING WATER
1 6-oz. can TOMATO SAUCE
No pureeing is necessary.

Cut 1 package FROZEN ITALIAN BEANS (thawed) in thin slices.

Add to the mixture above.

Simmer until beans are done.

Serve in bowls or large soup plates.


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MATATA

Clam and Peanut Stew
Yield: 8 portions
(Matata is a typical Mozambique entree made with pumpkin leaves.) We have used spinach as a substitute. This is one dish that wasn't influenced by the cooking of Portugal. Imagine a combination like clams and peanuts and tender young greens! You may want to hold out the crushed red pepper. Start without it and add it gradually, with discretion.

In a 4-quart saucepan

Saute: 1 cup ONIONS chopped finely in

2 oz. OLIVE OIL until soft but not brown.
Add: 4 cups CANNED CHOPPED CLAMS

1 cup PEANUTS, chopped finely
2 TOMATOES cut in small pieces
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
1 tsp. CRUSHED RED PEPPER.
Simmer gently for 30 minutes.

Add 1 1/2 Ibs. FRESH SPINACH (young leaves) chopped finely.

Cover tightly and, as soon as leaves have wilted, Matata is ready to serve.

Correct the Seasoning

Cook:

2 cups WHITE RICE in
5 cups BOILING SALTED WATER until tender.
Serve over rice.
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FRANGO A CAFRIAL

Barbecued Chicken
Yield: 8 half chickens
I(n Mozambique about 4 Tbs. of hot red pepper are used in the Cafrial.) In this recipe, crushed red peppers may be substituted. 1 tsp. cayenne pepper will give quite a "bite," so if you prefer to hold the seasoning and add it after the chickens are cooked, cut down on the amount given.

Combine: 1 tsp. CAYENNE PEPPER

1 Tbs. SALT
1 tsp. GARLIC POWDER
1/2 tsp. GROUND GINGER
1 tsp. PAPRIKA and
1/2 cup SALAD OIL, and blend thoroughly.
Rub 4 2 1/2-Ib. WHOLE CHICKENS with the seasoned oil on all sides thoroughly.

Roast, Broil, or Barbecue the chickens in your favorite manner, basting them from time to time with the seasoned oil until chickens are done. Cut chickens in half.

Serve with plenty of white rice (allow 1 cup cooked rice per person).


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SHRIMP AND SEAFOOD (The Mozambique way)
In a 2-quart saucepan:

Place: 1 Ib. RAW SHRIMP (with or without shells)

3 cups WATER warm from the tap
1 tsp. SALT
1 tsp. CRUSHED RED PEPPER, or use a few drops Tabasco.
Squeeze 3 LEMON WEDGES into the pot and toss the lemon in it.

Bring the shrimp up to the boiling point and turn off the flame. Cover.

Allow to stand for 30 minutes. Shrimp will be thoroughly cooked.

Devein, wash in clear water and chill.

Enjoy!