I LOVE (spicy) AFRICAN FOOD,any receipes????

Question

I love AFRICAN FOOD,spicy or not,I love it.
I love rice and a LOTS of GRAVY.
Does anybody have any receipes on any AFRICAN FOOD,
or any website's for how to cook it?
I'm open for anything: PORK,BEEF,LAMB,FISH,CHICKEN etc.

Please inform me about the name of the spices I have to use!

Thanks in advance!

GREAT ANSWERS,THANK YOU SO MUCH.
I'D LIKE TO KEEP THE BALL ROLLING TO GET THE MOST RESOURCES POSSIBLE.

WHERE CAN I FIND THE ORIGINAL JERK (CHICKEN ) SPICE(ES)?

Answer 1

try doing your own YAHOO and GOOGLE searches.

Africa is huge & there are thousands of recipes from each country, region....

Answer 2

I am african but im sorry I dont have any recipes off the top of my head. But foods like Casava Leaf,Okra Soup, and Benichin is real good. West African food is the BEST hands down. If you want African food I would look for west african recipes. Im really not a big fan of ethiopian food.

Answer 3

Cooking Light has quite a few low fat, flavorful recipes for African and Moroccan dishes!

My favorites are the Tagines.

www.CookingLight.com, and search African or Moroccan.

You will also find recipes for good spice mixtures.

Answer 4

I had them for lunch the day previous and that i circulate to the bar for lunch at present and there's a robust probability i would be getting them lower back. they're my third well-known nutrition in the back of steak and Sir Francis Bacon

Answer 5

I think you should try cooking senegalese food go to this website and check these recipes out you might like them!!! Enjoy!!
http://www.au-senegal.com/art_en/recettes.htm

Answer 6

The best spicy African recipes are Ethiopian, in my opinion. Try googling Ethiopian recipes.......

Answer 7

www.recipezaar.com has an extensive database of worldwide recipes. Do a search there, I know they have the jerk recipe for sure!

Answer 8

AFRICAN PEANUT SOUP

Ingredients
3 tablespoon peanut oil
1 medium onion (chopped)
4 large carrots (chopped)
4 ribs of celery (chopped)
6 tablespoons flour
6 cans of chicken broth
1/2 cup chunky peanut butter
1 can tomatoes (diced) undrained
3 cups cooked diced chicken
1 cup milk
1/4 teaspoon white pepper
tabasco sauce, 8-10 drops
1/4 teaspoon cayenne pepper
1" fresh ginger root (minced)
Directions
Heat oil in a 3 quart pan. Saute onion carrot and
celery. Whisk in flour slowly then whisk in chicken
broth stirring frequently. Heat to boiling. Add peanut
butter and simmer 15 minutes. Add tomatoes, chicken,
milk and the seasonings. Simmer another 20-25 minutes.
Enjoy!


African Curry
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced

Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no
longer pink and juices run clear. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving. Makes 4 servings.

South African Sambal

2 cups grated carrots
2 cups grated apples
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sugar
1/4 rice wine vinegar
1 1/2 teaspoon chopped fresh red chilies
Freshly ground black pepper, to taste
1/4 cup chopped cilantro

Toss carrots and apples with lemon juice and 1 teaspoon salt, let sit 1/2 hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for several hours before serving.

African Almond Chicken
3 lbs. whole chicken
1 pk peas,Frozen
2 c chicken stock
1 T sherry
1/2 c almonds,chopped
1 c celery,diced
salt,to taste
3 tbls. vegetable oil
Boil chicken in water until tender - about 30 minutes. Take out and set aside to cool. Save 2 cups of the chicken stock. Debone the cooled chicken oil. Then add the celery, peas, chicken stock, almonds, salt and sherry. Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in ¼ cup water. Add to sauce and bring to a boil until it thickens. Serve with noodles or a bowl of steaming rice.


African Vegetarian Stew

4 sm Parsnips, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes

1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water

Combine all the ingredients in a large saucepan. Bring
to a boil, lower the heat, and simmer until the
vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired.

Yield: 8 servings

Answer 9

Adding Jerk spices works for me...!

Answer 10

jollof