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Recipe ingredients and directions:

Shuroe (Spiced Chick-Pea Flour Mis and Sauce)

Serves 2

1 cup chick-pea flour (besan)

1/2 teaspoon ground tumeric

1/2 teaspoon grated fresh gingerroot or ground ginger

1/4 teaspoon paprika

1/4 teaspoon hot red chili powder

1/4 teaspoon ground aniseed

1 cup water

1 teaspoon corn oil

2 tablespoons chick-pea flour mix

1/2 teaspoon salt

Mix together the chick-pea flour, tumeric, ginger, paprika, hot

chili and aniseed. Mix well and set aside.

To prepare the sauce, bring the water and oil to a boil in a skillet,

add 2 tablespoons of the mix and the salt and simmer over low heat

for 3 to 4 minutes. The sauce will thicken quickly to a thick

puree.

Serve warm with injeera. Or serve the sauce with any stew as a

side dish.

Reserve the balance of the shuroe mix for another occasion.

Category: African Recipes

Recipe ingredients and directions:

GAMBARY A LA GABESIENNE (SHRIMP FRY FROM GABES)

(Tunisia)

Makes 6 servings

1/4 cup loosely packed parsley leaves (1/4 ounce, 7 g)

2 medium garlic cloves (about 1/5 ounce total, 6 g), peeled

1 small onion (about 2 ounces, 55 g), peeled, quartered

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dry hot red pepper flakes

2 pounds raw medium shrimp (900 g), unpeeled, rinsed and patted dry

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons fresh lemon juice

Process the parsley with the metal blade of a food processor until

finely chopped, about 5 seconds. Reserve. Drop the garlic through

the feed tube with the motor running and process until finely

chopped, about 5 seconds. Then drop the onion through the feed

tube and process until finely chopped, about 10 seconds.

Heat the oil in a skillet over moderate heat, add the garlic-onion

mixture and cook, stirring, about 1 minute. Add the cumin, coriander

and pepper flakes and cook, stirring, for 1 minute more. Add the

chopped parsley and the remaining ingredients, increase the heat,

and cook, stirring, for 2 minutes. Cover the skillet, reduce the

heat to low and cook, stirring occasionally, until the shrimp are

cooked through, about 5 minutes.

Category: African Recipes

Recipe ingredients and directions:

Shrimp Mozambique

2 to 4 servings

1 pound medium shrimp ( 26-30ct ) peeled and deveined

2 packets Goya seasoning (con azafran)

1/2 stick butter

1/2 cup red wine

6 cloves minced garlic

1/4 of a squeezed lemon (2 teaspoons juice)

1/2 cup water

6 Portuguese pops (bread rolls)

salt

pepper

onion powder

fresh chopped parsley

crushed red pepper (or red pepper sauce) or cayenne pepper, optional

Add water and butter in a pot or large skillet and simmer on low

until butter melts. Add Goya, garlic, salt , pepper and onion.

Stir and simmer on low for 3-4 minutes.

Add shrimp and wine, stir, and turn up the heat. When the sauce

just begins to boil, lower heat, cover, and simmer on very low heat

for 4-5 minutes. Stir occasionally.

Add lemon juice and parsley. Stir, cover, and simmer on very low

for 4-5 minutes.

Spoon shrimp and sauce into bowls. Serve with bread on the side

for dipping into the sauce.

Category: African Recipes

Recipe ingredients and directions:

SAMOOSAS (FRIED PASTRY TRIANGLES)

Allow 6 sheets of ready-prepared filo, each measuring 290 x 235 mm,

defrosted if frozen, for each of the fillings. If using both fillings, allow

12 sheets of filo.

MEAT FILLING

2 large onions

2 – 3 cloves of garlic

25 g / 1 oz / 2 1/2 cm / 1 inch piece of fresh ginger

1 Tbsp sunflower or groundnut oil

450 g / 1 lb lean minced (ground) lamb

2 tsp home-made masala or garam masala

1 Tbsp mild Malaysian blend of whole seeds and curry spices

1 tsp turmeric

1 – 1 1/2 tsp salt

275 ml / 1/2 pint / 1 1/4 cups cold water

VEGETABLE FILLING

1 medium onion

1 fresh green chilli, about 5 cm / 2 inches long

1 Tbsp sunflower or groundnut oil

1 Tbsp mild Malaysian blend of whole seeds and curry spices

1 tsp salt

1 tsp turmeric

450 g / 1 lb potatoes, freshly boiled

1 medium cooked carrot

3 Tbsp cooked peas

salt to taste

To make the meat filling, peel and finely chop or grate onions.

Peel garlic and halve each clove. Peel ginger and cut into pieces.

Grind together garlic and ginger to form a coarse puree. Put into

a heavy-based pan with the oil and fry gently until light golden

brown.

Mix in the meat and continue to fry, stirring, until it is well-browned

and crumbly. Add all remaining ingredients then bring to the boil

and cover. Reduce heat and simmer gently for 45 minutes or until

most of the liquid has evaporated. Stir occasionally. Leave to cool

before using.

For vegetable mixture, peel onion and finely chop or grate. Slit

chilli, remove seeds and cut flesh into thin slivers. Put both into

a heavy-based pan with the oil and fry gently until light golden

brown. Stir in Malaysian spice blend, salt and turmeric. Strain

potatoes and cut into small cubes. Repeat with carrot. Add both

to onion mixture with peas. Season to taste with salt. Cool before

using

To complete, cut each piece of filo pastry in half lengthwise. Put

2 – 3 tablespoons of either the meat or the vegetable filling on

to one end of the strip then brush all the pastry edges with cold

water, Fold over to form a triangle with filling completely enclosed.

Continue to fold strip over and over, from side to side, until all

the pastry strip has been used. You should now have a securely

wrapped triangular parcel with the filling firmly in place. Deep-fry,

about 4 or 5 at a time, in hot sunflower or groundnut oil for about

4 minutes or until deep golden brown. Turn over twice with a spoon,

then lift carefully out of pan and drain on crumpled paper towels.

Serve hot or warm.

makes 12 of each kind

Category: African Recipes

Recipe ingredients and directions:

KHALTA LIL SALATA (Egyptian Salad Dressing)

Serves 4 – 6.

1 tablespoon oil

1 tablespoon lemon juice

1 teaspoon vinegar

salt

pepper

1 – 2 crushed garlic cloves (optional)

pinch of cumin (optional)

hot chili (optional)

Mix ingredients and pour over salads immediately before serving.

Category: African Recipes

Recipe ingredients and directions:

Saffron-Baked Lamb (Tunisian/North African)

(Agneau au Four)

serves 6

2 1/2 lbs waxy potatoes, peeled

salt and pepper

pinch of saffron threads

3 lb leg of lamb, in steaks or chopped

1/2 cup olive oil

juice of 4 lemon

Quarter the potatoes lengthwise, put into a bowl with the saffron

and just cover with salted water. Leave for 30 minutes. Preheat

the oven to 350 deg.F. Drain the potatoes and reserve 1 1/4 cups

of the Soaking liquid. Layer the potatoes and lamb in a baking

dish, pouring over the oil and lemon juice, and seasoning as you

go. Pour over the reserved saffron liquid. Cover and bake for 1

1/2 hours until the lamb is tender.

Category: African Recipes

Recipe ingredients and directions:

Sadza Dumpling

2.5 L (3 3/4 pt) water

1 Kg (2 lb) mealie-meal (white maize flour) or rapoko (red millet flour)

or ordinary millet flour (not yellow polenta)

Bring 1.5 L (2 1/4 pt) of the water to the boil in a heavy-based

saucepan with a long handle for easy handling. Mix half the

mealie-meal with the remaining cold water to form a smooth paste.

Add this paste to the boiling water, stirring vigorously to avoid

lumps, until it boils again. Cover and continue to boil for 5

minutes.

Gradually add the remaining mealie-meal, one-quarter at a time,

stirring thoroughly and firmly until the whole mixture thickens.

You need a firm wrist – as the mixture thickens, the porridge gets

firmer and more difficult to stir. Reduce the heat, cover the pan

and cook for another 3 minutes.

Wet a small bowl with cold water and use the wet bowl to form the

mixture into individual portions. Alternatively, you can serve the

Sadza as one large family meal. Serve hot with vegetables and stew

or roast meat or fish with the gravy of your choice.

Category: African Recipes

Recipe ingredients and directions:

Rusks (South Africa)

2 cups unbleached white flour

2 cups whole wheat bread flour (coarsely ground if possible)

1/3 cup sugar

1/2 tsp salt

2 tsp baking powder

1 tsp cinnamon

1/2 cup melted butter

2 eggs

3/4 cup buttermilk

2 tsp pure vanilla extract

2 tsp pure almond extract

Preheat oven to 400 degrees. In a large mixing bowl, thoroughly

mix the dry ingredients. Combine all the wet ingredients, pour

them into the dry ingredients, and stir until you have a soft dough,

similar to biscuit dough. Turn the dough onto a well-floured

surface and roll or pat it to about a 1/2 inch thickness. Cut the

dough into rectangles about 2 by 4 inches. Bake the rusks about

2 inches apart on buttered baking sheet for about 25 minutes until

the tops are crisping and browning a little. Now, eat a few "soft"

rusks warm >from the oven. Loosely pile the rusks on a baking

sheet and keep them in a 200 degree oven all day or all night (about

12 hours) to dry. The finished rusks should be very dry and hard.

Cool and store in an airtight container. Rusks will keep for weeks.

VARIATIONS

Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and

add 2 cups rolled oats and 1/2 cup currants or chopped raisins.

Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.

Peanut Rusks: Add 1 cup coarsely chopped peanuts.

Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp

pure anise extract or 1 Tbsp anisette.

Note: Rusks are hard, very dry biscuits, originally prepared in

South Africa by the Dutch for traveling long distances in a hot

climate. Rusks were a bread that wouldn’t spoil. Now, all over

South Africa, rusks are eaten as snacks, dipped in coffee, tea, or

milk. In the cities, many different varieties of commercially

baked rusks are available. There are raisin, chocolate chip,

almond, peanut, and probably soon, oat-bran rusks.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Roasted Lamb

2 T ground coriander seeds

4 cloves garlic, peeled and crushed

1 1/2 ts ground cumin

1 1/2 ts paprika

2 ts black pepper

1 ts salt

1/4 c olive oil

1 to 5 lb leg of lamb

Garnish:

1 T ground cumin mixed w/1 T salt

Mix all the ingredients except the garnish and rub on the leg of

lamb. Let sit 10 minutes. Roast the lamb according to the instructions

listed below. Allow it to sit a few minutes before slicing. Place

the cumin and salt garnish in a small dish and let each person

sprinkle a bit on their sliced lamb.

For Rare Lamb:

Have the lamb at room temperature. Heat the oven to 400F. Insert

a meat thermometer in the thickest part of the leg, being careful

not to touch the bone. Place in a pan with a roasting rack and

roast at 400F for 40 minutes, so the meat can brown. Turn down

the oven to 325F and roast for an additional 40 to 50 minutes, or

until the thermometer registers 140F.

For Medium Lamb:

Follow the above instructions but cook a bit longer so that the

thermometer registers 145F – 150F.

Category: African Recipes

Recipe ingredients and directions:

SALATA MECHOUIA NABLIA (broiled red pepper and tomato dip) Tunisia

serves 4-6

1 pound large red peppers

1 fresh red chili

2-4 garlic cloves, unpeeled

3 well flavored tomatoes

1 teaspoon caraway seeds

2-3 tablespoons olive oil

salt

quarters of hard boiled eggs

chunks of canned tuna fish

black olives

Preheat the broiler and place the peppers, chili, garlic and tomatoes

in a broiler pan and cook, turning occasionally until the skins

are charred and blistered, and the garlic is soft. Leave to cool

then peel the vegetables. Discard the cores and seeds from the

peppers and chili, and the seeds from the tomatoes. Put all the

vegetables into a blender or food processor, or through a sieve.

In a frying pan, gently heat the caraway seeds and oil until

fragrant. add to the blender or food processor with the salt and

whizz to a paste. Chill before serving. Serve in a bowl with quarters

of hard boiled eggs, chunks of tuna fish and black olives.

Category: African Recipes

Recipe ingredients and directions:

African Red Dip with Shrimp

(Ata Sauce with Shrimp)

1/4 C dry red wine

1 t ground red pepper

3/4 t salt

1/4 t ground ginger

1/8 t ground cardamom

1/8 t ground coriander

1/8 t ground nutmeg

1/8 t ground cloves

1/8 t ground cinnamon

1/8 t black pepper

1/8 of a med onion

1 small clove garlic

1/4 C paprika

1 C chili sauce

12 chilled cooked and peeled shrimp

To prepare Red Pepper Paste, process all Paste ingredients except

paprika in blender until smooth, scraping sides of blender frequently.

Heat paprika in 1-quart saucepan 1 minute. Add spice mixture

gradually, stirring until smooth. Heat, stirring occasionally,

until hot, about 3 minutes. Cool.

To prepare Sauce, mix together chili sauce and only 2 tablespoons

Red Pepper Sauce (reserve rest in refrigerator for use at another

time). Serve Sauce with chilled cooked shrimp.

Category: African Recipes

Recipe ingredients and directions:

Ranonpango (Madagascar)

This is the burned-rice beverage which is an important part of the

meal. Malagache cooks double the quantity of rice they require

for the meal. When it is cooked, they remove most of the rice from

the earthenware pan. The remainder (a layer about 1/2-inch thick)

is heated until it is burned and acquires a characteristic aroma.

At that point boiling water is poured over the rice to the top of

the pan. It is cooled, strained, and chilled. This beverage is used

in place of water on the island.

Category: African Recipes

Recipe ingredients and directions:

PUMPKIN BREDIE (PUMPKIN STEW)

South Africa

3 – 4 lbs. stewing lamb or mutton, cut into pieces

2 Tbsp. oil

4 onions, sliced

1 chili pepper, finely chopped

6 cups raw pumpkin, diced

salt to taste

pepper to taste

pinch of cinnamon

pinch of nutmeg

1 tsp. sugar

1 bay leaf

piece of orange peel

In a large skillet or stew pot, brown the meat in the oil. Remove

pieces and set aside. Using the same pot, lightly saute onions and

peppers until tender. Return the meat to the cook pot, along with

the remaining ingredients. Cover with 1 cup water and simmer until

tender – about an hour for lamb, and 2 or 3 times that for mutton.

Serve with rice.

serves 6 – 8

Category: African Recipes

Recipe ingredients and directions:

PUMPKIN FRITTERS (South Africa)

4 c cooked mashed pumpkin

2 eggs

1 c flour

pinch of salt

1 teaspoon baking powder

30 ml (2 tablespoons) heaped of sugar

Combine all ingredients, making a soft batter and fry spoonfulls

in shallow oil till both sides are lightly browned. Drain on paper

and serve warm with cinnamon sugar or caramel sauce.

CINNAMON SUGAR

Take one ounce of ground cinnamon and mix with 6 ounces of sugar.

Sprinkle over pancakes as much as desires and keep rest in bottle

for later use. (Tastes fine over sweet potato too.)

CARAMEL SAUCE

250 ml sugar

500 ml water

500 ml milk

30 ml margarine

20 ml cornstarched mixed to a paste with water

Cook together and add one teaspoon karamel essence before serving

over pumpkin fritters.

Category: African Recipes

Recipe ingredients and directions:

Potjiekos (South Africa)

cooking oil

beef, lamb/mutton, chicken, even fish (cheaper cuts of meat are better)

pumpkin, squash, zucchini, potatoes, yams, tomatoes, beans, thickly sliced

wine

salt

pepper

coriander

turmeric

curry

Use a large iron pot, preferably with three legs. It must have a

tightly fitting lid.

Make a little fire. It must be very low. Brown chunks of meat or

chicken in the pot. Then pack the meat at the bottom of the pot.

In layers pack the other sliced vegetables, potatoes should be at

the top, seasoning each layer as you pack it in. Pour wine over

the layers.

Cook this over the very low fire for 4 to 6 hours without stirring,

sipping wine with your friends while you solve the world’s problems

and while they tll you what you’ve left out of the pot. Now and

then add a bit of wine knowingly to the pot, just to make your

friends think you know what you’re doing.

Serve over rice and you’ll realize that life is good when you do

things this slowly.

This is a traditional dish, which can be made using just about

anything to hand. Great for a cookout on a summers day. Requires

a lot of time, and lots of wine to drink while you’re waiting. The

recipe really depends on what you have and therefore is almost

never the same twice.

Category: African Recipes

Recipe ingredients and directions:

Tunisian Potato Breiks with Olives and Capers

2 1/2 pounds russet potatoes, scrubbed and quartered

1 teaspoon salt

1/4 cup olive oil

1/2 small onion, finely diced

2 tablespoons capers, drained

10 green or black olives, pitted and chopped

10 fresh flat-leaf parsley sprigs, minced

1 teaspoon red pepper flakes

1/2 teaspoon freshly ground black pepper

14 7-inch-square Chinese egg roll skins

vegetable oil for frying

lemon wedges for garnish

Place the potatoes in a large saucepan filled with cold water to

cover. Add the salt and cook, partially covered, for 25 to 30

minutes, or until a knife pierces a potato easily. Drain, reserving

1 cup of the cooking liquid, and let the potatoes cool. Peel them

and return them to the pot. Using a masher or a ricer, mash the

potatoes until smooth. Add enough of the reserved cooking liquid

to obtain a thick puree. Stir in the olive oil, onion, capers,

olives, parsley, pepper flakes, and black pepper until well blended.

Line a baking sheet with paper towels. Set aside. Separate the egg

roll skins and place them on a clean surface. Place 1/4 cup of the

potato mixture in the center of each egg roll skin. Fold over to

make a triangular-shaped turnover. Seal the edges with water.

Into a medium skillet, pour oil to a depth of 1/2 inch. Heat it

over medium heat to 325 F, or until a piece of egg roll skin

sizzles slowly when added. (If the oil is too hot, the dough will

cook before the filling is heated through.) Carefully set one breik

at a time in the oil. Fry until golden brown, 2 to 3 minutes on

each side. Drain well on paper towels. Serve immediately with lemon

wedges. Repeat to cook the remaining turnovers.

Makes 14 breiks; serves 14 as a first course, 7 as an entree.

Category: African Recipes

Recipe ingredients and directions:

MAACOUDA BIL BATATA (POTATO OMELETTE)

(North Africa)

350 g / 12 oz potatoes, chopped

1 Spanish onion, chopped

3 Tbsp olive oil

2 garlic cloves, chopped

4 eggs

1 tsp Harissa

1 bunch of mixed coriander and parsley, finely chopped

salt

Cook the potatoes in a pan of boiling water until tender. Meanwhile,

heat 2 Tbsp oil in a frying pan and fry the onion, until soft and

lightly browned. Stir in the garlic and cook, stirring, until

fragrant.

Drain the potatoes and return to the saucepan. Over a low heat,

mash the potatoes, then stir in the onions and garlic. Remove from

the heat. In a mixing bowl, lightly whisk the eggs with the Harissa,

herbs and salt. Gradually beat the egg mixture into the potatoes.

Heat the remaining oil in a large heavy frying pan, add the egg

and potato mixture and cook over a very low heat until the bottom

has set. Brown the top under a hot grill.

Serves 4.

Category: African Recipes

Recipe ingredients and directions:

SANIYET BATATES, NAY FI NAY (Egyptian Potato Casserole)

1 kg. potatoes, peeled and sliced 2 cms thick

1/2 kg. beef

4 – 6 ripe tomatoes, peeled and chopped coarsely

12 – 15 garlic cloves, halved diagonally

2 onions, sliced thinly

2 cups tomato juice

salt

pepper

Cut beef into bite-sized cubes. Put all the ingredients together

in an oven pot, cover with seasoned tomato juice and cook in

preheated moderate oven for 1 – 2 hours.

Serves 4 – 6.

Category: African Recipes

Recipe ingredients and directions:

Algerian Spiced Potato Cakes

900 g / 2 lb mashed potato

1 Tbsp paprika pepper

2 tsp ground cumin

good pinch of cayenne pepper

1 bunch of coriander, chopped

3 eggs

salt

pepper

oil for frying

In a large bowl, mix the potato with the spices, coriander, egg and

seasoning. With floured hands, form the mixture into round flat cakes. Cover

and chill for 30 minutes.

Heat a shallow layer of oil in a frying pan, add the cakes in batches and

fry until crisp and brown on both sides. Transfer to paper towels to drain.

Serve hot.

Serves 4 – 6

Category: African Recipes

Recipe ingredients and directions:

Tanzanian Potato Balls

3 cups potatoes, peeled and chopped

1/4 cup lime juice

1/2 tsp. salt

1 chili pepper, crushed or 1/2 tsp. cayenne pepper

1 cup chickpea flour (gram flour)

coconut oil

1/2 cup of fresh coconut meat, grated

Boil potatoes until soft. Drain, combine with lime juice, salt and

pepper, and grind or process to a smooth batter. With greased hands,

shape the batter into 1-inch balls and roll the balls in flour.

Make a condiment to pass around with the balls by mixing coconut

and pepper with 2 or 3 tablespoons of water. Set aside.

In a heavy skillet or pot, heat oil to about 375 F, and fry the

balls a few at a time. Drain on clean, absorbent cloths, and serve

hot. Pass around the coconut/pepper mixture for individuals to

serve themselves.

Makes several dozen

Category: African Recipes

Recipe ingredients and directions:

NOORANOUSH (POMEGRANATES AND YOGHURT)

(Armenia)

For four people.

6 oz (175 g) caster sugar

1 teaspoon lemon juice

4 tablespoons rosewater

2 large pomegranates

2 medium pomegranates

2 tablespoons coarse dry breadcrumbs – you could use crushed digestive

biscuits instead

4 fl oz (120 ml) yoghurt

2 tablespoons double cream or, preferably, clotted cream

2 tablespoons pistachio nuts, chopped

First make the syrup by placing in a small saucepan the sugar and

lemon juice and 1/2 pint (300 ml) water.

Bring to the boil and then simmer for 10 to 15 minutes, or until

the syrup forms a film over the back of a spoon.

Stir in the rosewater and set aside.

Meanwhile cut all the pomegranates in half and remove the seeds.

Retain the large pomegranate halves and remove any pith remaining

in them. Put the seeds and breadcrumbs or crushed biscuits in a

bowl, mix and then mash.

Spoon the mixture into the pomegranate shells and pack tightly.

Pour the syrup slowly over the mixture, giving it time to soak

through. Place in the refrigerator and chill for 2 to 4 hours.

Whisk the yoghurt and cream together and spoon over the pomegranates.

Sprinkle the chopped nuts over the top and serve immediately.

Category: African Recipes

Recipe ingredients and directions:

POMEGRANATE SORBET

North Africa

225 g (8 oz / 1 cup) granulated sugar

4 – 6 large pomegranates

juice of 1 pink grapefruit

1 egg white

pomegranate seeds, to decorate

mint sprigs, to decorate

Turn the freezer to its coldest setting. Put the sugar and 300 ml

(10 fl oz / 1 1/4 cups) water in a saucepan. Heat gently until the

sugar has dissolved then bring to the boil and simmer for 5 minutes.

Leave to cool.

Cut the pomegranates in half and squeeze on a lemon squeezer to

yield 400 ml (14 fl oz / 1 3/4 cups) juice. Strain the juice into

the cooled syrup. Stir in the grapefruit juice. Pour into a

freezerproof container. Place in the freezer. When the sides are

beginning to set, transfer the mixture to a bowl and beat thoroughly,

or process in the food processor or blender. Return to the container

and freeze for 30 – 40 minutes.

When the sorbet is just beginning to solidify, whisk the egg white

until stiff. Beat the sorbet mixture again until smooth. Fold in

the egg white. Return to the freezer until firm. Transfer the

sorbet to the refrigerator 20 minutes before serving. Serve,

decorated with pomegranate seeds and mint sprigs.

Serves 4 – 6.

Category: African Recipes

Recipe ingredients and directions:

ROMMAN BI NAHNA (POMEGRANATE AND MINT CUP)

Morocco

3 ripe pomegranates

1 cup (8 ounces) vanilla yoghurt

10 fresh mint leaves, finely minced

fresh mint sprigs for garnish

In a serving bowl, mix the pomegranate seeds with the yoghurt and

the mint. Garnish with mint sprigs.

Note: To minimize stains when peeling a pomegranate, fill a sink

or large bowl with water. Hold the fruit under water, cut open the

crown, score the skin lightly into quarters, and peel it away

carefully. The seeds will sink to the bottom while the pith floats

to the top. Pour off the water, drain the fruit, and proceed with

the recipe.

Serves 4.

Category: African Recipes

Recipe ingredients and directions:

Asseer del Rumman Morocco

(POMEGRANATE JUICE)

Serves 4 – 6.

5 large, juicy sweet pomegranates (about 1 kg / 4 1/2 lb) slightly chilled

5 teaspoons orange flower water, or to taste

Extract the juice from the pomegranates. There are two ways to do

this. The quickest is to cut the fruits in half and press them like

oranges. This can be a little messy, especially if you are using

a domestic press where you hold the fruit down by hand; some seeds

will fall out which will have to be pressed with your fingers.

Also, the pressed juice may have a hint of bitterness, from the

acrid inside flesh. The other method, which will produce more and

finer juice, is to ease out the seeds which you then put through

a vegetable juicer, but you will need patience as it is time-consuming.

Pour the juice into a jug and stir in the orange flower water. If

you are not going to serve the juice straight away, make sure you

cover it well so that it does not oxidize.

Note: Make sure you buy sweet pomegranates and not the sour ones

that are used in cooking.

Category: African Recipes

Recipe ingredients and directions:

BAKED PLANTAIN LOAF

Ivory Coast

serves 4

3 large very ripe plantains

2 tsp chillie sambal, fresh

1 c rice flour

60 ml corn oil

2 tsp turmeric powder

salt to taste

Peel the plantains, cut them into small chunks and put into a large

deep mixing bowel. Mash into a thick paste with your fingers or an

electric blender. If using a blender, you may need to add 30 – 60

ml of water for smoother blending. Add the chilli sambal, rice

flour, salt and mix well. Gently heat the corn oil in a frying

pan and add the turmeric. Stir well, remove from the heat and blend

into the plantain mixture which should be thick yet soft enough to

pour. If it is too soft, add small amounts of rice flour or if too

stiff, add small amounts of water until it reached the described

consistency. Grease a loaf tin, and pour plantain mixture into it.

Bake in the oven on medium to low heat at 150 – 180C for 1 hour or

until cooked and firm. When cooked, remove from the oven and allow

to stand for approximately 5 – 10 minutes before turning it out on a

wire rack. Slice and serve with salted peanuts or as an accompaniment

to spicy dishes.

Category: African Recipes

Recipe ingredients and directions:

PLANTAIN FRITTERS

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 large banana

1/2 cup milk

1 egg

1 Tablespoon cooking oil

In a mixing bowl, stir together flour, sugar, baking powder, and

salt; set aside. Peel banana and slice into two inch chunks. In a

blender container combine banana, milk, egg and cooking oil. Cover

and blend until smooth. Add egg mixture to the dry ingredients and

blend. Carefully drop one rounded teaspoon into deep hot oil heated

to 375F. Fry fritters, a few at a time, for 2 1/2 to 3 minutes or

until done, turn once. Drain on paper towel. Serve warm with powdered

sugar if desired.

16 fritters

Category: African Recipes

Recipe ingredients and directions:

HOT PLANTAIN CRISPS

4 firm plantains

4 tsp lemon juice

4 tsp ground ginger

4 tsp cayenne pepper

oil for frying

Slice the plantains into rounds 1/2-inch thick, and sprinkle lemon

juice over the pieces, stirring to moisten. In a separate bowl,

combine the ginger and pepper. Heat about 1/4 inch of oil in a

heavy skillet until a test piece of plantain sputters. Roll plantain

pieces a few at a time in the spice mixture to coat surfaces, then

transfer to the skillet. Fry until outsides are crisp and golden.

With a slotted spoon, remove plaintains to paper towels. Serve hot.

Category: African Recipes

Recipe ingredients and directions:

Piri-Piri

(Fresh red jalapeno relish)

Portugal, Africa, Brazil

10 fresh red jalapenos, seeded and chopped

1/2C olive oil

1/2t oregano leaves, crushed

juice of one lemon or lime

salt to taste

Chop jalapenos in food processor. Combine all ingredients and

serve.

Advance preparation: may be kept, covered in refrigerator, for

3-5 days.

Category: African Recipes