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Recipe ingredients and directions:

South African Yellow Rice

1 cup/250 ml uncooked polished rice

2 tsp/10 ml turmeric

1 stick cinnamon

1 tsp/5 ml salt

2 Tbsp/25 ml yellow sugar

1/2 cup/125 ml seedless raisins or sultanas

2 tsp/10 ml butter

Put rice, turmeric, cinnamon, salt and sugar in a saucepan. Cover

with water and boil for 15 minutes, or until rice is tender and

all moisture has been absorbed. Add raisins and steam in a colander

over boiling water for 30 minutes. Remove cinnamon stick, fluff

with butter and serve. Serves 6.

Category: African Recipes

Recipe ingredients and directions:

YELLOW RICE WITH RAISINS (South Africa)

250 ml uncooked, parpoiled rice

1 litre boiling water

30 ml yellow sugar

1 piece of cinnamon

5 ml salt

30 ml ground turmeric

125 ml seedless raisins

15 ml butter or margarine

Wash rice. Add all the ingredients to the boiling water, except

the raisins, butter and sugar. Add rice slowly to boiling water

and cook for about 20 minutes over high heat. Drain the water and

steamcook the rice with the raisins and cinnamonstick for 1 hour

over boiling water. Remove the stick of cinnamon and mic in the

butter and the sugar. Serve warm with bobotie.

Category: African Recipes

Recipe ingredients and directions:

NAVETS SALES (WHITE PICKLE)

Tunisia

4 medium white turnips (about 1 pound, 450g), ends cut flat, peeled

1 tablespoon salt

2 medium garlic cloves, peeled

1 small red, hot chili pepper, seeded or 1 teaspoon red pepper flakes

l/4 cup cider vinegar (60ml)

1 tablespoon olive oil

Slice the turnips, cut ends down, with the thick (6mm) slicing disc

of a food processor.

Toss with the salt and refrigerate, covered, for 24 hours. Rinse

off the salt, drain and pat dry on paper towels. Transfer to a

mixing bowl. Drop the garlic and chili through the feed tube with

the metal blade in place and the motor running. Process until finely

chopped, about 10 seconds. Add the vinegar and oil and pulse twice

to mix. Pour the mixture over the turnips and toss to mix. Refrigerate

covered for 3 hours. Serve chilled or at room temperature The

turnips will keep, refrigerated, for several weeks.

Makes 6 servings

Category: African Recipes

Recipe ingredients and directions:

Fassoulia Beda (Egyptian White Bean Stew)

1 pound dried white haricot beans, rinsed

5 cups water, divided

4 tablespoons corn oil

1 medium (1 cup) onion, chopped

1/2 cup fresh or canned tomato sauce

2 cloves garlic, put through a press

1 teaspoon salt, or to taste

1/2 teaspoon ground cuminseed

1/4 teaspoon pepper

In a large pan, place the beans and 3 cups of the water and bring

to a boil. Turn the heat to low, half-cover the pan, and simmer

until the water is almost absorbed.

In another pan or a kettle, bring the remaining 2 cups of water to

a boil, add the boiling water to the beans, and continue to simmer.

The total cooking time to soft the beans is about 2 hours. The stew

will take on a creamy look and consistency.

In a skillet, heat the oil. Add the onion and saute over low heat

until golden. Add this to the bean pan with the tomato sauce,

garlic, salt, cumin seed, and pepper. Bring to a boil. Cover the

pan and simmer over low heat for 15 minutes. If the liquid evaporates

too quickly, add 1/2 cup more of boiling water and simmer for 5

minutes longer. Serve warm with rice. Makes 6 servings.

Category: African Recipes

Recipe ingredients and directions:

Tunisian Vegetable Stew

1 1/2 cups thinly sliced onions

2 tablespoons olive oil

3 cups thinly sliced cabbage

dash of salt

1 large green bell pepper, cut in thin strips

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cinnamon

1/8 teaspoon cayenne pepper, (or to taste)

1 28 oz. can undrained, chopped tomato

1 16 oz. can drained garbanzo beans

1/3 cup currents or raisins

1 tablespoon fresh lemon juice

2 cups cooked couscous

4 tablespoons feta cheese

toasted slivered almonds

salt, to taste

In a large non-stick dutch oven, sauti the onions in olive oil for

5 minutes, or until softened. Add the cabbage, sprinkle with salt,

and continue to sauti for at least 5 minutes, stirring occasionally.

Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to

the pot and sauti for another minute or so. Stir in the tomatoes,

chick peas, and currents or raisins, and simmer, covered, for about

15 minutes, until the vegetables are just tender. Add the lemon

juice and salt to taste. Serve over couscous, top with crumbled

feta cheese, and toasted almonds if you like

4 servings

Category: African Recipes

Recipe ingredients and directions:

African Vegetable Stew (Ethiopia)

Yield: 4 Servings

1 onion (very large), chopped

1 Swiss chard bunch

1 cn garbanzo beans

1/2 c raisins

1/2 c rice, raw

2 yams

several fresh tomatoes (or large can)

1 garlic clove (or more to taste)

salt and pepper

Tabasco sauce

Fry onion, garlic and white stems of chard until barely limp. Add

chopped greens and fry a bit. Either peel the yams or scrub them

well with a vegetable brush, then slice them into thick slices.

Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a

couple of minutes. Make a well in the center of the mixture in the

pot. Put the rice in the well and pat it down until it’s wet.

Cover and cook until rice is done, about 25 minutes. Add Tabasco

sauce to taste.

Category: African Recipes

Recipe ingredients and directions:

VEGETABLE BROTH

North Africa

1 onion

3 whole cloves

8 cups water

2 small turnips, quartered

2 carrots, peeled and cut into chunks

15 flat-leaf parsley sprigs

2 celery stalks or fennel fronds, cut into thirds

15 mushroom stems

10 green onions with tops

2 bay leaves

6 peppercorns

salt to taste

Stud the onion with the cloves. In a medium saucepan or soup pot,

combine all the ingredients except the salt and bring to a boil.

Skim off the foam and cover. Reduce the heat and simmer until the

broth acquires a full flavor, 1 to 1= hours. drain through a

fine-meshed sieve into a large bowl. With the back of a spoon,

press the vegetables until all the liquid is squeezed out of them.

Season with salt. Cover and refrigerate for 2 to 3 days.

Makes 6 to 7 cups.

Category: African Recipes

Recipe ingredients and directions:

UBUGALI (CASSAVAPORRIDGE)

Rwanda

4 cups cassava meal

oil or spiced butter

Bring 4 to 6 cups of salt water to the boil, pour in the oil and

slowly stir in the cassava meal, until it has the desired consistency.

If necessary, add another 2 to 3 cups of boiling water, rubbing

the porridge against the side with a wooden spoon. Cook for a

further couple of minutes. Suitable as a side dish with meat

dishes.

Variations : A similar porridge can be made with corn or millet

flour.

Serves 4 – 5.

Category: African Recipes

Recipe ingredients and directions:

Turnover Pastry (Tunisia)

2 cups all-purpose flour (10 ounces, 280 g)

2 large egg yolks

3 tablespoons olive oil

1/8 teaspoon salt

1/3 cup plus 1 tablespoon water (95 ml)

Put the flour, egg yolks, oil and salt in the work bowl with the

metal blade in place. With the motor running, pour the water through

the feed tube. Process the dough for 30 seconds. (The dough will

not form a ball but will dump together.) Remove the dough from the

work bowl and divide it in half Wrap each piece in plastic wrap

and refrigerate until ready to use.

Makes about 1 pound of dough (450 g).

Category: African Recipes

Recipe ingredients and directions:

DIMA MISSABIKA (TOMATO SAUCE, STEWED)

Egypt

Serves 4 – 6.

2 cups tomato juice

1 to 2 onions, chopped very fine

5 to 7 garlic cloves, crushed

1 teaspoon vinegar

cooking oil

salt

pepper

Saute onions until soft, then add garlic and fry to a pale brown.

Add tomato juice and simmer for 15 – 20 minutes, until sauce is

cooked and becomes dark. Add vinegar and seasoning and cook for 2

to 3 minutes longer.

Category: African Recipes

Recipe ingredients and directions:

Tomato Rose Stuffed With Chicken and Pineapple Salad

East Africa

Yield: 8 salads

2 cups cooked chicken in 1/2-inch cubes

1 cup canned pineapple chunks, drained.

1/2 cup mayonnaise

1/2 tsp. curry powder

2 tbs. crystallized ginger chopped finely.

1 to 2 heads lettuce

8 tomatoes

1 tsp. ginger mayonnaise

1 black olive

1 or 2 sprigs watercress or parsley.

6 to 8 plantain chips

In a 2 quart bowl: combine: 2 cups cooked chicken in 1/2-inch cubes

and 1 cup canned pineapple chunks, drained.

Blend: 1/2 cup mayonnaise with 1/2 tsp. Curry powder and 2 tbs.

Crystallized ginger chopped finely. Combine all but a few tablespoons

of the ginger mayonnaise with chicken and pineapple. Chill. Cut 1

to 2 heads lettuce and shape into eight uniform cups on dinner

plates. Remove stems from 8 tomatoes. Make six even cuts from the

blossom end three-quarters of the way through each tomato. Do not

cut through. Open out to form a rose. Place tomato rose in center

of each lettuce bed. Fill tomatoes with mixture. (use a scoop if

available.) Place 1 tsp. Ginger mayonnaise on top of mixture.

Garnish with: 1 black olive and 1 or 2 sprigs watercress or parsley.

Arrange 6 to 8 plantain chips at side of plate.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Lamb Tagine with Artichokes

2 lbs. stewing lamb

oil for frying

1 medium onion, sliced

2 medium tomatoes, chopped

1/4 cup chopped parsley

1/4 tsp. saffron or turmeric

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. ginger, grated, or 1/4 tsp. ground ginger

1/4 tsp. cinnamon

2 packages frozen artichoke hearts or hearts from 12 fresh artichokes

Chop the lamb into bite-size cubes, then saute in oil in a large,

heavy pot. (The oil is hot enough when a test piece of meat

sputters.) Stir cubes to brown them on all sides. When well browned,

add onion and continue to stir until onions are golden. Reduce heat

to low and mix in the tomatoes, parsley, saffron or turmeric, salt,

pepper, ginger and cinnamon. Simmer for 15 minutes, stirring

occasionally before adding 1 1/2 cups water along with the

artichokes. Cook an additional 15 – 20 minutes if the hearts were

frozen, and 35 – 40 minutes if they’re fresh.

Serves 6.

Category: African Recipes

Recipe ingredients and directions:

Tagine of Chicken with Olives and Preserved Lemon

Tajen Djaj Mchermel

Serves 4-6

1 garlic clove, minced

1/2 tsp ground ginger

1/4 tsp each ground cumin and paprika

pinch of saffron filaments, crushed

sea salt and finely ground black pepper

1 free-range chicken (about 3 1/4 pounds)

2 medium-sized onions, thinly sliced

1 bunch fresh flat-leaf parsley , bottom stems discarded, minced (3/4 cup)

1 bunch fresh cilantro, bottom stems discarded, minced (3/4 cup)

1 cinnamon stick

2 tbsp extra virgin olive oil

2 tbsp butter

juice of 1/2 lemon, or to taste

1 large preserved lemon, peel only, cut lengthwise into strips

1 cup green and/or purple olives

Put the garlic, ginger, cumin, paprika, saffron, a little salt,

and 1/4 tsp pepper in large Dutch oven. Mix together. Add the

chicken and rub it well inside and out with the spice mixture. Add

the onions and herbs. Half cover with water (about 3-1/2 cups) and

drop in the cinnamon stick. Bring to a boil over medium-high heat,

then add the oil and butter. Cover and let boil for 45 minutes or

until the chicken is cooked. Transfer the chicken to a plate and

keep warm. Discard the cinnamon stick. Boil the broth uncovered

for a further 10 minutes, stirring regularly, until concentrated.

Add the lemon juice, preserved lemon peel, and olives and simmer

for a few more minutes. About 5 minutes before the sauce is ready,

cut up the chicken neatly into 8 pieces (remove the skin if you

like), then return to the pan, turning the pieces carefully in the

sauce. Taste and adjust the seasoning if necessary. transfer to a

serving dish and serve very hot.

Category: African Recipes

Recipe ingredients and directions:

Tagine of Chick Peas with Aromatics (Moroccan)

Yield: 4 servings

4 cups chick peas, soaked

salt

1 Spanish onion, grated

3 lg tomatoes, skinned, seeded & diced

6 sprigs Italian parsley, chopped

4 sprigs cilantro, chopped

1/4 tsp hot red pepper

1/4 tsp sweet red pepper

1/4 tsp cinnamon

1/4 tsp saffron

1/4 tsp cumin

1/4 tsp ginger

black pepper

6 Tbsp olive oil

Drain chick peas & cook in boiling salted water until tender.

Drain. Peel chick peas & combine with onion in a tagine (or shallow

casserole). Add tomatoes, herbs, spices, salt & pepper. Mix well.

When ready to cook, add olive oil & simmer over a low heat for 15

minutes or until the chick peas are well impregnated with the

aromatic flavours.

Category: African Recipes

Recipe ingredients and directions:

Chicken Tagine (Moroccan Chicken Stew)

Yield: 4 servings

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon ground turmeric

4 garlic cloves, finely chopped

2 chicken breast halves (about 3/4 pound), skinned

2 chicken drumsticks (about 1/2 pound), skinned

2 chicken thighs (about 1/2 pound), skinned

1/2 cup low-salt chicken broth

1/4 cup chopped green olives

1 tablespoon grated lemon rind

1-1/2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 (14-1/2-ounce) can plum tomatoes, undrained and chopped

4 cups hot cooked couscous

Cilantro sprigs (optional)

Preheat oven to 400 degrees. Combine first 5 ingredients in a

small bowl, and rub over chicken. Place chicken pieces in a 13 x

9-inch baking dish; add broth and the next 5 ingredients (broth

through tomatoes). Cover and bake at 400 degrees for 1 hour or

until chicken is done. Serve the tagine over couscous, and garnish

with cilantro sprigs, if desired. Yield: 4 servings (serving size:

4 ounces chicken, 1/2 cup tomato sauce, and 1 cup couscous).

Category: African Recipes

Recipe ingredients and directions:

CHICKEN TANGINE

3.5 lb chicken

3 tbsp olive oil

1 cup peeled and diced yellow onion

3 cloves garlic, peeled and finely chopped

1 3/4 lb eggplant

3 cups chicken stock

1 1/2 cinnamon sticks, about 3 inches long

1 tsp curry powder

1 tsp ground cumin

1/4 tsp turmeric

1/4 tsp freshly ground black pepper

1 large carrot, cut into 1/2 inch dice

1 medium white turnip, peeled and cut into 1/2-inch dice

1/2 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice

2 cups medium ripe tomatoes, cut into 1/2-inch dice

1/2 cup golden raisins

2 tbsp fresh coriander or chopped parsley

Cut the chicken into 8 serving pieces, with the breasts cut in half

(remove the backs and wings and save for soup).

Cut eggplant into 1-inch cubes, (do not peel), salt, and drain for

20 minutes, then rinse.

Remove skin and fat from chicken pieces. Heat a large frying pan

and add 1 tbsp of the oil. Saute the chicken in 2 batches until

opaque on both sides (a few minutes). Set aside. Heat a 6- to

8-quart casserole and add the remaining 2 tbsp oil. Add the onion,

garlic and eggplant. Saute over low heat until the onion is just

tender, about 5 to 10 minutes. Add the stock, cinnamon, curry

powder, cumin, turmeric, and pepper. Stir, bring to a boil, reduce

heat and simmer for 10 minutes.

Add the dark meat along with the carrot, zucchini, turnip and red

pepper. Simmer, uncovered, for 10 minutes. Add the chicken breasts,

tomato, raisins, and 1 tbsp of coriander, pushing down lightly to

be sure the ingredients are covered by the liquid. Simmer, covered,

for 10 minutes more. Salt and pepper to taste. Serve hot in deep

soup bowls on top of rice, noodles, or couscous, garnishing the

top with the remaining coriander.

Category: African Recipes

Recipe ingredients and directions:

Mixed Vegetable Tagine-North Africa

1/4 cup chickpeas,soaked overnight, then drained, and chopped

3 tablespoons olive oil

4 small carrots, sliced

2 onions, chopped

3 garlic cloves, chopped

1 green pepper, sliced

2 zucchini, thickly sliced

1 teaspoon coriander

1 teaspoon ground cumin

3 tomatoes, chopped

2 1/2 cups broth

salt and pepper

juice of 1 lemon

1/2 cup of raisins, optional

2 tablespoons chopped fresh parsley, to garnish

4 green onions, white part only, finely chopped, to garnish

Cook the chickpeas in plenty of boiling water until tender. The

time will depend on the age and variety of the chickpeas. Meanwhile

heat the oil in a pan, add the carrot and fry until browned. Remove

and reserve. add the onion and garlic to the pan and cook gently

until soft and golden. Add the pepper and zucchini and cook until

softened. Stir in the spices and cook until fragrant, then add the

tomatoes, carrots, broth and seasoning. Bring to the boil. Drain

the chickpeas, add to the vegetable mixture, cover and simmer for

about 30 minutes until all the vegetables are tender. Stir in the

lemon juice and sprinkle over the parsley and green onions.

Serve the tagine over couscous or rice. serves 4

Category: African Recipes

Recipe ingredients and directions:

KEFTA TAGINE (MEATBALL STEW MOROCCAN)

1 lb ground lamb

2 tbsp chopped parsley

1 tbsp chopped fresh coriander

1/2 tsp ground cumin

1/2 onion, peeled and finely chopped

1/4 tsp cayenne

salt to taste

2 tbsp olive oil for pan frying

2 cloves garlic, peeled

2 medium onions, peeled and finely chopped

1 green bell pepper, cored, seeded and chopped

1 small bunch of parsley, chopped

2 lbs tomatoes, chopped

1 tsp ground cumin

1 tsp freshly ground black pepper

1/2 tsp ground cinnamon

2 tbsp fresh lemon juice

1/4 tsp cayenne

1 1/2 tsp salt (or to taste)

6 eggs

Combine all the ingredients for the ketfa and form into 1 inch

balls with wet hands. Heat a 6- to 8-quart stove-top casserole

and add the olive oil. Brown the meatballs in the oil, then remove,

leaving the oil in the pot. Set the meatballs aside, covered. Add

the garlic, onion, and bell pepper to the reserved oil and saute

until the onion is clear. Add the remaining ingredients for the

sauce and simmer, covered, 30 minutes until the sauce has cooked

down to a thick gravy.

Return the meatballs to the sauce and simmer uncovered 10 minutes

more. Carefully bread the eggs into the sauce and poach for a few

minutes (don’t overcook the eggs.) Serve at once directly with the

pan.

Serves 5. Serve with Couscous.

Category: African Recipes

Recipe ingredients and directions:

Tabil

(TUNISIAN SPICE BLEND)

1/4 cup ground coriander

1 tablespoon ground caraway

1 1/2 tablespoon garlic powder

1 tablespoon New Mexico chili powde

Mix all the spices and store in an airtight container. Use within

2 months.

Makes about 1/2 cup.

Category: African Recipes

Recipe ingredients and directions:

Akotonshi (Stuffed Crabs)

Yield: 6 servings

1 teaspoon salt

1 inch fresh ginger root

6 whole cloves

4 tablespoons vegetable oil

1 small onion, minced

1 teaspoon ground ginger

2 tomatoes, finely chopped

1 tablespoon tomato paste

2 Bell peppers, finely chopped

pinch paprika

1 teaspoon cayenne pepper

1 tablespoon dried shrimp

1/2 cup whole wheat bread crumbs

1 egg, hard boiled and chopped

1 sprig parsley

2 pounds raw crab meat

Put crab meat in boiling salted water along with ginger piece and

cloves. Cook about 15 minutes, until meat is tender enough to flake

with a fork. Drain, flake and set aside. In a heavy pot, heat oil

to a moderate temperature and add other ingredients in the following

sequence, stirring for a minute or so between each: onions, ground

ginger, tomatoes, tomato paste, green pepper, paprika, cayenne,

and dried shrimp. Reduce heat and simmer for 4-5 minutes, stirring

constantly, until vegetables are cooked. Add crab meat and stir

another couple of minutes to heat it through. Then spoon the

mixture into clean crab shells or ramekins (small individual baking

dishes). Sprinkle bread crumbs on top of each crab and toast under

an oven broiler, being careful not to let the crumbs scorch.

Garnish with egg and parsley.

Category: African Recipes

Recipe ingredients and directions:

Avocado Stuffed with Seafood

South Africa

1/4 cup lemon juice

1/4 cup dry white wine

1 tsp. Curry powder

1/2 tsp. Mace.

1 pint mayonnaise.

1 ib. Crabmeat or lobster meat

1/2 ib. Shrimp, cleaned and deveined.

Lettuce leaves

Avocado halves, peeled

4 grapefruit sections

1 strip of pimiento

2 sprigs chicory

1 black olive.

1/2 hard boiled egg.

3 or 4 capers

2 carrot curls

In a 1-quart bowl: blend: 1/4 cup lemon juice, 1/4 cup dry white

wine, 1 tsp. Curry powder, 1/2 tsp. Mace. Add 1 pint mayonnaise.

Mix: 1 ib. Crabmeat or lobster meat, 1/2 ib. Shrimp, cleaned and

deveined. Marinate the seafood slightly with a little of the dressing

immediately before serving. Use only enough dressing to blend.

Arrange lettuce leaves to form cups on plates. Place avocado halves,

peeled, in center of cup. Fill lightly with seafood blended with

dressing. Arrange 4 grapefruit sections at side of plate. Place 1

strip of pimiento across grapefruit. Place 2 sprigs chicory, one

at each end of grapefruit. Top with 1 black olive. Garnish with

1/2 hard boiled egg. Top with: 3 or 4 capers and 2 carrot curls,

one at each side.

Yield: 8 portions

Category: African Recipes

Recipe ingredients and directions:

Kharshoof Matbookh with Carrots (Egypt)

(STEWED ARTICHOKES)

Serves 4 – 6.

6 – 8 artichokes

1/2 kg. beef

3 – 4 carrots

1 tablespoon flour

2 cups stock

1 tablespoon lemon juice

1 tablespoon butter

1 teaspoon oil

salt

pepper

Prepare artichoke hearts for stewing and cut into 4 – 6 parts. Cut

meat into small cubes. Peel and slice carrots into 2 cm rounds.

Parboil meat and vegetables, then drain. Heat butter and oil and

fry flour until yellow. Remove from fire and add the stock in

small amounts stirring constantly. Return pot to fire, allow to

bubble, then add the meat, vegetables, seasoning and simmer over

very slow fire for about 1 hour. Stir in the lemon juice and serve.

Category: African Recipes

Recipe ingredients and directions:

Monkey Gland Steak

(makes 8 servings)

cube steaks (1 per serving)

oil for frying

1 large onion diced

2 large tomatoes diced

1 cup ketchup

1/2 cup Worcestershire sauce

2 cloves garlic finely chopped

3/4 to 1 cup chutney

1/2 cup brown sugar

2 tablespoons vinegar

1 tsp. Tabasco sauce

1/2 cup water

In a heavy skillet, heat oil. Saute onions and garlic until soft.

Add remaining ingredients, mix well and simmer for a few minutes.

Fry the steaks separately. When done frying spoon the sauce over

the steaks. Serve with rice.

Category: African Recipes

Recipe ingredients and directions:

Mozambique Squash Soup

1-2 lbs. squash, peeled and cubed

1 bay leaf

4-5 large garlic cloves, crushed

1 T onion, minced

1 T butter

1 tsp salt

1/8 tsp black pepper

1 tsp fresh ginger, grated

1/4 tsp curry powder

1/8 t turmeric

1/8 t paprika

1-3 T lemon juice

Peel, cube and boil the squash in enough water to cover. When the

pieces are very soft, lift them out, leaving water in the pot.

Mash squash with a fork and return to cooking water (or used canned

pumpkin). Simmer gently, adding the bay leaf. Meanwhile, saute

the crushed garlic and onion in butter. Combine the remaining

spices and add them to the butter mixture. Saute over low heat

for 5-10 min. Then spoon a little of the squash liquid into the

skillet with the spice/butter, stir and simmer gently until combined,

and pour into the soup pot. Add water to make about 4 c. and stir

in the lemon juice.

Category: African Recipes

Recipe ingredients and directions:

Spicy Lentils (South Africa)

2 cups orange lentils

1 tsp. salt

1/4 C vegetable oil

1 large onion, chopped

1" piece fresh ginger, grated

2 cloves garlic, crushed

1 tsp ground coriander seed

1 tsp turmeric

1 tsp cumin seeds, crushed

1 tsp cardamom seeds, crushed

1/2 tsp. cayenne pepper

1/4 C canned tomatoes, or fresh ones, peeled.

Dissolve salt in enough boiling water to cover lentils. Add lentils

and cook until tender. Drain and mash with potato masher. Heat oil

in a skillet and fry oinions and garlic until onions are golden.

Add remaining ingredients and simmer for a few minutes. Stir in

lentils and heat until thick. Serve hot.

Category: African Recipes

Recipe ingredients and directions:

SPICED LAMB TOPPED WITH TOMATOES (M’fkoul) North Africa

serves 3-6

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground ginger

1 small bunch parsley, chopped

1 small bunch cilantro, chopped

6 large lamb chops or 6 lamb shanks, about 8oz each

3 tablespoons olive oil

2 red onions, med-large, chopped

salt,1 teaspoon more or less to taste

1/2 teaspoon ground pepper

2 tablespoons tomato paste, blended in a 1/2 cup water

3 large ripe tomatoes,peeled,deseeded and halved

fine granulated sugar

1 1/2 tablespoons corn starch

1 small hot pepper

1-2 pounds White yam peeled and cut into 1 inch slices.

Mix together the cinnamon, cumin, ginger, parsley, and cilantro in

a small bowl. Spread and rub into lamb chops and leave in fridge

for 2-3 hours or cover and leave overnight.

Heat 2 1/2 tablespoons oil in a heavy skillet , add the onion,

sprinkle with some of the salt and cook very gently, stirring

occasionally, until browned and caramelized. remove from skillet.

Preheat the oven to 325 degs.

Brown the lamb on both sides in heavy skillet. Put aside the lamb

and brown the slices of Yam, Adding more oil if necessary. Add

any remaining spice and herb mixture, salt and pepper, then cover

the lamb with the onions. Add the tomato-water mixture over the

onions. Add the yam slices .Add sufficient water to almost cover,

bring to just to simmering point then put into preheated oven.

Cover and Cook about 20 minutes. Remove Yam if done and keep warm.

Recover and continue cooking another 15 minutes or until chops

are tender.

Put a tomato half, cut side down, on each lamb chop. Check the

seasoning and spicing of the cooking liquid, then baste the

tomatoes. Sprinkle with fine granulated sugar, cover and return

to the oven for 10 minutes. Baste at least once more.

Remove chops and tomato and set aside. With slotted spoon or

strainer, remove all other ingredients and reserve. Skim off the

oil or fat from the gravy. Using some of the hot gravy, make a

paste with the corn starch or some flour and add it to the gravy.

stir in well. Simmer till slightly thickened. Return lamb,tomato

and yam to gravy, heat through and serve.

Category: African Recipes

Recipe ingredients and directions:

SOUSKLUITJIES (South Africa)

(Dumplings in Sauce)

120 g cake flour

10 ml baking powder

2 ml salt

15 g butter

1 egg

125 ml milk

butter and cinnamon sugar to serve with

Sift the dry indredients together and mix in the butter with vingers

till it resembles breadcrumbs. Mix egg and milk and add to above.

Boil water (must be about 3 cm deep) with a pinch of salt in a

casserole with a lid. Use a teaspoon dipped in boiling water to

put spoonfulls of the dough into the boiling water. Cover with

tight fitting lid and cook slowly for 10 minutes (please don’t

peek, as this will cause the dumplings to "fall down" and become

rubbery) Remove from heat, pour into a serving bowl and put dots

of butter on top. Sprinkle a lot of cinnamon sugar over and serve

with vanilla custard.

Category: African Recipes

Recipe ingredients and directions:

SOSATIES (South Africa)

1 leg of lamb or mutton (beef may also be used)

1 kilogram pork

2 big onions

15 ml mild curry powder

7,5 ml turmeric powder

30 ml sugar (brown of white)

15 ml cornstarch

500 ml vinegar (if it is to strong, it may be diluted with water) 125 ml

stewed dry apricots of apricot chutney a few cruched lemon leaves

salt and pepper

Cut the meat in 2" cubes. Cut onion in slices and put in a pot with

a little water. Cook for about 5 minutes till glassy but still

crisp. Drain the rest of the water, add 30 ml of oil or fat and

sautee onions till lightly brown. Add 250 ml water and simmer till

soft. Mix the curry, turmeric, cornstarch, sugar, 5 ml of salt and

vinegar and add to onions. Mix in the apricots or chutney. Cook

for about 3 minutes and remove from heat. Add the leaves and allow

to cool completely. Pour the sauce over the cubes of meat and

marinade for about 24 – 48 hours, stirring it around once or twice.

Season meat with about 10 ml of salt for each 500 g of meat. Skewer

the cubes of meat onto thin sticks (cut specially for this purpose.

I think you will find it in you local supermarket). Use about 6

cubes for each skewer, and alternate the mutton and pork. Roast

over open coals or in oven.

Heat the sauce, cook for about 2 minutes and serve with sosaties.

Chutney can be served with this as well. (Mutton chops can also

be marinated in this sauce and roasted or grilled. Please be carefull

as not to do this over to hot coals as it burns easily. Also very

nice if served with cooked rice) Makes about 10 – 12 portions

Category: African Recipes