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Recipe ingredients and directions:

Piri-Piri

(Mozambique)

4 red peppers, crushed, or two heaping teaspoons cayenne pepper

1/4t salt

juice of 2 medium-sized lemons

2 cloves garlic, crushed

5 sprigs parsley, chopped

1C butter or oil

For a marinade, combine all the ingredients except butter in a bowl

with meat or seafood. Stir to coat each piece well. If you’ll be

cooking within a couple of hours, let the mixture sit at room

temperature; otherwise, cover and refrigerate. Marinating overnight

allows the flavors to blend nicely.

Note: This recipe is enough for 3-4lbs of chicken or fish. When

making large quantities, a food processor or blender is convenient;

for small amounts, a mortar and pestle is both fast and easy to

clean.

Category: African Recipes

Recipe ingredients and directions:

Pinto Beans with Potatoes (Rwanda)

Serves 6 – 8.

2 cups dried pinto beans, presoaked

3 large potatoes, chopped

2 celery stalks, chopped

1 tsp. salt

1 onion, thinly sliced

4 Tbsp. peanut oil

Cover the pinto beans with water, bring to a boil, then reduce heat

and simmer until beans are just tender. Add the potato chunks,

celery and salt, along with more water if necessary to cover.

Continue to cook over low heat. Just before the potatoes and beans

are tender, gently fry the onion in oil in a large, heavy skillet

or stew pot. using a slotted spoon, add the beans and potatoes to

the pot, and stir until well mixed and heated through. Serve hot

over rice or a stiff porridge.

Note: This dish traditionally is made with manioc (also known as

cassava), but potatoes are a reasonable substitute.

Category: African Recipes

Recipe ingredients and directions:

Peanut Chicken (West Africa)

2 lbs chicken pieces (a whole chicken cut up or legs or thighs)

3 large onions

4-5 garlic spikes

1 can of tomatoes

1/2 cup homemade chicken broth

1/2 cup peanut paste (use the natural peanut butter, unsalted, unsweetened)

Hot peppers if you like it hot

Heat up some oil (they use palm oil but try to find it here) in a

pot large enough to fit all your chicken parts. Brown your chicken

until it is nicely browned. Remove the chicken and brown the onions,

cut roughly in 1/4 to 1/2" pieces, and the garlic (cutroughly) over

low eat until they are shiny and translucid. Add the tomatoes and

the chicken broth, bring to a boil. Put the chicken parts on the

tomatoes, cover reduce the eat. Cook for about 1/2 hour and add

the peanut paste, peppers, mix together to coat the chicken. Cook

for another 1/2 hour adding water if the sauce gets too pasty or

peanut paste if too watery. When you serve the sauce should be

fairly thick (like heavy cream).

Category: African Recipes

Recipe ingredients and directions:

Salata Ma Jibna (Salad With Parmesan Cheese)

1 cup onions, cut in slivers or thin slices

1 cup cabbage, cut in slivers or thin slices

1/2 cup carrots, cut in very thin rounds (slices)

1 cup tomatoes, cut in 1/2-inch dice

1/4 cup olive oil

1/4 cup lemon juice

2 Tbs. vinegar (white)

1 tsp. salt

1/4 tsp. coarse black pepper

1 clove garlic (mashed)

1/4 cup grated cheese (Oriental or Parmesan)

In a 2-quart salad bowl: Combine 1 cup onions, cut in slivers or

thin slices, 1 cup cabbage, cut in slivers or thin slices, 1/2 cup

carrots, cut in very thin rounds (slices) and 1 cup tomatoes, cut

in 1/2-inch dice. Toss with 1/4 cup olive oil, 1/4 cup lemon juice,

2 Tbs. vinegar (white), 1 tsp. salt and 1/4 tsp. coarse black

pepper. Sprinkle 1 clove garlic (mashed) and 1/4 cup grated cheese

(Oriental or Parmesan) over salad. Serve in small individual salad

dishes.

Yield: 8 small salads.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Orange Salad

3 oranges, peeled and sliced crosswise

1/2 cantaloupe, thinly sliced

2 cups carrots, shredded

2 Tbs. olive oil

2 Tbs balsamic vinegar

Juice of 1/2 lemon

2 tsp Dijon mustard

2 Tbs chopped fresh mint

Divide oranges, cantaloupe and carrots among 6 salad plates. In a

small bowl, whisk together oil, vinegar, lemon juice, mustard and

mint. Drizzle over salads.

Category: African Recipes

Recipe ingredients and directions:

Chicken in Moroccan Style

w/Pickled Lemons and Olives

2 three pound chickens cut in serving pieces

2 Tablespoons coarse salt

7 garlic cloves

1 cup vegetable oil

2 teaspoons ginger

1 cup vegetable oil

2 teaspoons ginger

1 teaspoon turmeric

1 teaspoon black pepper

pinch of saffron

3 large onions, grated

4 tablespoons butter

2 cups chicken broth

1 cup soft ripe olives, preferably the Greek Kalamata

8 slices of pickled lemon

Rub the chicken pieces well with a mixture of the salt and 4 of

the garlic cloves, finely chopped. Let stand 1 hour for flavors

to penetrate then wipe off the garlic salt. Mix the oil, ginger,

turmeric, pepper and saffron, and rub the chicken pieces with this

mixture. Put them in a large bowl with any remaining oil mixture

and marinate, covered and refrigerated for 8 hours or overnight.

To cook, put the chicken pieces in a large pot with the onion,

remaining garlic, coarsely chopped, butter chicken broth and 2 cups

water. Simmer until tender, about 40 to 45 minutes. Remove chicken

and rapidly boil the liquid down to a thick, rich sauce, stirring

frequently. Add the olives and pickled lemon slices, replace

chicken, and reheat in the sauce. Serve with couscous or rice

pilaf and a bowl of extra pickled lemons.

Pickled lemons: These keep for months in the refrigerator and are

worth making in quantity.

6 lemons vegetable oil coarse salt

Slice the lemons about 1/4 inch thick, peel and all, put in a

colander, sprinkle heavily with salt. Cover with plastic wrap and

drain over a bowl for 24 hours, until limp, with most of the juice

drawn out. Wash off salt.

Pack the lemon slices into a 1 quart jar, sprinkling them with

about 2 Tablespoons more salt. Fill the jar with vegetable oil.

Cover jar with lid and let lemons stand from 1 to 3 weeks, by which

time they will be soft, mellow and not at all bitter.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Fruit Dessert

100 gm dried prunes

100 gm dried apricots

50 gm raisins

100 ml rum

500 ml milk

120 gm caster sugar

100 gm flour

3 eggs

20 gm unsalted butter

50 gm white almonds

Soak the prunes and the apricots in lots of water overnight, they

will swell up so make sure the container is large and that they

are well covered.

The following day soak the raisins in the rum.

Grease an ovenproof dish using unsalted butter. Pre-heat the oven

to 180C.

Heat the milk (but do not let it boil) and drain the apricots and

prunes.

Mix the flour and the sugar and beat in the eggs to a smooth batter

(I suggest a wooden spoon or whisk). Pour in the hot milk slowly

beating all the time, mix thoroughly. Add the rum from the raisins.

Distribute the fruit evenly in the dish and pour the egg mixture

over it. Sprinkle crumbs of butter over the surface.

Bake in the pre-heated oven for 45 – 55 minutes. The top should

be golden brown with an occasional piece of fruit sticking out, a

well placed skewer should come out clean.

Sprinkle the nuts over the top and place under the grill for a

couple of minutes and then serve.

The quantities were just right for an oval dish 22 x 30 x 4 cm.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Fish

Serves 12 as a first course, 8 as a main dish.

1 1/2 to 2 kilos (3 1/2 to 4 1/2 pounds) fish slices

salt, for sprinkling

fresh white pepper, for sprinkling

3 Tbs olive oil

600 grams (1 1/3 pounds) onions, sliced thinly

6 large garlic cloves, minced

100 grams (3 1/2 ounces) green pepper, seeded and diced

1 kilo (2 1/4 pounds) fresh tomatos, diced (optional, peeled)

85 grams (1 cup) fresh parsley leaves, minced

1 lemon, unpeeled, sliced thinley, halved, seeded

1 tsp chili powder

2 tsp salt

2 tsp ground tumeric

1/2 tsp ground celery

1/2 tsp sweet basil

1/2 tsp curry powder

1/4 tsp ground cumin

pinch ground bay leaf

75 grams (2 1/2 ounces) green olives, seeded and rinsed

75 grams (2 1/2 ounces) black olives, seeded and rinsed

Sprinkle the fish lightly with salt and pepper. In a large fry

pan, saute the fish slices in olive oil until lightly colored. As

they are suateed, transfer the slices with a slotted spoon to a

baking pan suitable for the table.

In the same pan saute onions, garlic and green pepper until well

wilted. Add the rest of the ingredients and simmer the mixture

for 20 minutes. Taste and correct the seasoning.

Pour the sauce over the fish slices in the baking pan.This part

can be prepared in advance and set aside.

Bake in a preheated 190 C (375 F) oven for 20 minutes.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Eggplant Salad

Yield: 4 servings

1 lb peeled eggplant, cubed

1 lb tomatoes, chopped

2 tsp cayenne

1 tsp salt

1 Tbsp olive oil

1 Tbsp tomato juice

Boil eggplant in water for 30 minutes. Drain well & squeeze out

excess moisture. In a large skillet over moderate heat, saute

eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for

about 5 minutes, mashing with a fork until somewhat smooth. Chill

before serving.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Eggplant

1 large eggplant

2 choped garlic cloves

1 Tbsp. cumin

1 Tbsp. paprica

1 oz. cilantro

2 Tbsp. oilve oil

salt as needed

4 cup water

Dice eggplant (large dices), you need not peel it.

In a large sauce pan put water and add eggplant and let cook till

egplant is soft (about 15 minutes). Drain eggplant.

In a large skillet saute garlic, spices and celantro in olive oil.

Add eggplant and let cook for 10 minutes stirring ocasionally.

serve warm.

Category: African Recipes

Recipe ingredients and directions:

Morrocan Chicken with Preserved Lemons

4 lb chicken, legs, breast and thighs, cut in 8 parts

2 tablespoons lemon juice

salt and pepper, to taste

1 teaspoon saffron

1 teaspoon grated ginger root

3 onions, chopped finely

1 clove garlic, minced

1 tablespoon cumin powder

1 tablespoon coriander seeds, ground

2 cups chicken stock, preferably homemade

12 pitted green olives, sliced

1 tablespoon paprika

1 preserved lemon

3 tablespoons olive oil

Season chicken with salt and lemon. Chill 6 hours. Process all

the spices, along with the ginger and garlic in a food processor.

Brown chicken pieces in the oil. Stir in onions and spice mixture

and turn chicken pieces to coat well. Add 1 ladle chicken stock

and cook over moderate heat turning pieces often. Remove breast

parts after 20 minutes. Continue cooking the rest of the chicken

another 25 minutes. Return breast to pan. Add lemon rind very

thinly sliced and olives. Cook 5 to 10 minutes. Correct seasonings

Serve with white rice or couscous with chickpeas and a salad.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Chicken

Yield: 4 servings

5 chicken breasts, boned, skinned

1/2 cup California dried figs, finely chopped

3 Tbsp chopped almonds

1 Tbsp honey

1/2 tsp allspice

2 Tbsp flour

1 Tbsp sesame seeds

2 Tbsp butter

8 oz tomato sauce

1 tsp onion

1 tsp onion powder

1/4 cup dry white wine

1 Tbsp honey

1/2 tsp allspice

1/4 tsp salt

1/8 tsp garlic powder

chopped almonds

sesame seeds

Working one at a time, place chicken breasts between two sheets of

waxed paper. Pound with flat side of mallet until about 1/4 inch

thick. in a small bowl, combine chopped figs, almonds, honey and

allspice; mix well. Place a spoonful of fig mixture in center of

each flattened fillet. Roll up; secure with toothpicks. Dip each

roll in a mixture of flour and sesame seeds. Brown in butter in

an 8 or 9-inch skillet. Remove browned rolls from skillet. Add

tomato sauce, onion powder, wine, honey and spices to skillet.

Bring to a boil; add chicken breasts; cover and simmer for about

30 minutes. Sprinkle with more chopped almonds and sesame seeds

to serve. Serve over fluffy rice.

Makes 4 – 5 servings.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Chicken (Djej Mqualli )

Serves 4

1 chicken including the liver, about 3 lbs.

1/2 teaspoon ginger

1 1/2 teaspoons cinnamon

large pinch of turmeric

Salt to taste

White pepper to taste

2-3 garlic cloves

3 tablespoons veg. oil

l large onion, finely chopped

large bunch parsley, finely chopped

large bunch cilantro, finely chopped

Peel of 1 preserved lemon or 2 preserved limes rinsed and cut into pieces

2 oz pinky-green or brown olives, soaked in a change of water for 1 hour

Clean the chicken. Put the ginger, cinnamon, turmeric, a pinch of

salt and pepper in a large pan with about 5 cups of water and the

oil. Stir well, and then add the chicken with the liver plus the

rest of the ingredients except the preserved fruit and olives.

Cover and cook for 45 minutes, turning it over occasionally and

adding more water if necessary. Then add the fruit peel and olives

and cook a further 15 minutes or until the meat comes away from

the bone. Remove the liver, mash it, return it to the pan to

thicken the sauce. The sauce should be thick, but not dry.

Transfer the chicken to a serving plate and pour the sauce over

the top. Serve hot

Category: African Recipes

Recipe ingredients and directions:

Moroccan Chicken Tajini with Prunes

3 lb chicken

1 tablespoon grated ginger root

2 onions, chopped

1 teaspoon saffron

1 stick cinnamon

1 tablespoon olive oil

1 tablespoon canola oil

1 tablespoon butter

10 pitted prunes

2 tablespoons sesame seeds

1 orange peel or 1 t orange water

1 teaspoon cumin, powdered

1 teaspoon coriander, powdered

salt and pepper, to taste

1 carrot (optional), diced

2 zucchini (optional), diced

1 cup chicken broth

Cut up chicken in 8 parts (save back for broth).

Season pieces with salt and pepper, refrigerate 3 hours. Brown

chicken pieces in oils and butter. Transfer to a plate. Discard

half of the fat in the pan and cook onions until translucent. Stir

in ginger, cumin , coriander , saffron, salt and pepper. Cook 2

minutes, stirring.

Return chicken to pan and roll it in the spices to cover. Add

carrot. Simmer covered over low heat for 30 minutes. Stir in

zucchini and 1/2 cup chicken broth.

Simmer 30 minutes further, adding more broth as needed. Add prunes

and cook uncovered 10 minutes.

Serve sprinkled with toasted sesame seeds.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Chicken and Chick Peas

Yield: 6 servings

1 cn chick peas/garbanzos

3 lb chicken pieces

1 t turmeric

1/2 t cumin ground

salt

1/8 t cayenne pepper

2 T oil

1 lg onion, finely chopped

juice of 1 lemon

Dry chicken pieces with paper towels. Combine turmeric and cumin

with 1 t salt and the cayenne pepper and rub into the chicken.

Let stand for 15 minutes. (I use less chicken when I make this

dish, sometimes I also substitute boneless breast or tenders) Heat

oil in a frying pan and brown chicken pieces on all sides. Remove

to a plate and add onion to pan. Fry gently until soft, add garlic

and cook a few seconds. Pour onion mixture into chick peas and

add chicken pieces and 1 Tablespoon of the lemon juice. Cover and

simmer gently until chicken and chick peas are tender and liquid

is considerably reduced. About 1/2 hour. Taste and add salt if

necessary, and more lemon juice to give a pleasant tang. Remove

chicken pieces carefully, place chick peas and liquid in a deep

dish, put the chicken on top and garnish with lemon wedges.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Potato Casserole

6 cloves garlic

salt to taste

2 teaspoons paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper

3/4 cup chopped fresh cilantro

3/4 cup chopped parsley

1 lemon, juiced

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 1/2 pounds baby red potatoes, sliced 1/2 inch thick

1 large red bell pepper, cut into 1 inch pieces

1 yellow bell pepper, cut into 1 1/2 inch squares

1 large green bell pepper, cut into 1 1/2 inch pieces

4 stalks celery, cut into 2 inch pieces

1 pound tomatoes, each cut into 8 wedges

2 tablespoons olive oil

Preheat oven to 350 degrees F (175 degrees C).

Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in

a food processor bowl. Process until mixture forms a paste. Add

herbs, and pulse a few times to blend. Add lemon juice, vinegar,

and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.

In a large bowl, combine potatoes, peppers, and celery. Season with

salt, and toss with herb sauce. Transfer to a large shallow baking

dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2

tablespoons oil over top, and cover with foil.

Bake for 35 minutes. Remove foil. Continue baking until vegetables

are tender, about an hour longer. Serve warm.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Casserole

1 small amount of stock or water; for frying

1 large onion; chopped

1 large aubergine;, (eggplant) cut into chunks

2 cloves garlic; crushed

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground allspice

3 cans chopped tomatoes, (14 oz)

1 pound can chick peas

3 ounces raisins

1 tablespoon chopped fresh coriander

3 tablespoons fresh parsley; chopped

salt and black pepper

Heat the stock or water in a flameproof casserole. Add the onions

and cook, stirring occasionally, for 5 minutes, until soft. Add

the aubergine, cover and cook for a further 5 minutes. Add the

garlic, ground cumin, turmeric, ground ginger, paprika and allspice

and cook, stirring, for 1 minute. Stir in the tomatoes, chick

peas, raisins and chopped coriander and parsley. Season with salt

and black pepper bring to the boil and simmer for 45 minutes.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Mint Tea

Makes 4 cups

apporx 1 1/4 pints (750 ml) water

3-4 tsp tea leaves

20-30 spearmint leaves

4 sprigs of mint

Boil the water in the kettle. Warm the teapot. Put the tea and

mint leaves in and add the boiling water. Leave it to brew for 2

or 3 minutes. While brewing, warm tumblers by rinsing in hot water.

Put one sprig of mint in each tumbler. Pour tea into each tumbler

through a strainer. It is normal to add sugar lumps to the teapot,

but it can be added tot the tumbler to taste after pouring.

Now this is the original Moroccan mint tea recipe. I drink an awful

lot of tea, lemon or mint, and this is my quick mint tea version:

Make tea as you do normally; cut some sprigs of mint from the plant

in the pot on the balcony, rinse under the tap, put into a big mug,

pour tea into mug: enjoy!

Category: African Recipes

Recipe ingredients and directions:

MILK TART (MELKTERT) Pastry (South Africa)

1 cup flour

1 teaspoon baking powder

1/2 egg (take 1 egg, beat it up a bit and then use half of this)

2 oz butter

1/4 cup sugar salt

Beat together butter and sugar. Add egg, and then add in dry

ingredients. You should get a crumbly mix. Press this into a pie

dish and bake at 350F for 20 minutes.

Filling

1 1/2 eggs (use the other half of the egg that contributed to the pastry)

1 1/4 tablespoons flour

1 1/4 tablespoons cornflour

2 1/4 cups milk (this is 1 pint)

1 tsp vanilla flavouring

1 tsp butter

Boil the milk. In another bowl/pot (depending on whether you are

using a microwave or cooker), beat the egg and sugar. Add the flour

and cornflour to the egg/sugar mixture and beat this together. Add

the milk and cook till it thickens. (This works well in a microwave

oven). Remove from heat and add vanilla and butter. Beat well, and

pour into the baked shell. Sprinkle with cinnamon or nutmeg, and

cool. (This is best refrigerated.)

Category: African Recipes

Recipe ingredients and directions:

MELKKOS, MELKSNYSELS (MILK NOODLES)

South Africa

500 ml bread flour

5 ml salt

2 eggs

1,5 litres milk

30 ml butter

Cinnamon Sugar

Sift the flour and salt together. Beat the eggs well, then add 250

ml of the milk and mix well. Stir in the sifted flour mixture and

just enough milk to form a stiff dough. Knead until elastic, then

roll the dough out thinly on a floured board. Sprinkle the dough

with additional flour and cut into 3 mm-wide strips to make noodles.

Heat the remaining milk to boiling point. Add the noodles and

butter and simmer for about 30 minutes, or until the noodles are

cooked. Ladle the melkkos into soup bowls and serve hot, sprinkled

with Cinnamon Sugar.

serves 6

Category: African Recipes

Recipe ingredients and directions:

Tunisian Meshwiya

Yield: 4 servings

4 tomatoes

1 green bell pepper

1 tsp salt

1 Tbsp cumin

2 garlic cloves, crushed

2 tsp lemon juice

1/4 cup olive oil, or to taste

Skin the tomatoes and peppers by grilling. Chop the skinned tomatoes

and peppers into small chunks. Add the salt, cumin and garlic.

If not serving immediately, store in the refrigerator. Before

serving, add the lemon juice and olive oil.

You may want to add chunks of black olives. Serve as a dip or as

a spread on small chunks of baguette.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Meatballs

500 g hamburger mince

200 g short-grained rice

2 medium onions, finely chopped

2 tbsp (40 ml) lemon juice

1 tsp ground coriander

1 tsp ground paprika

1 tsp ground cinnamon

1/4 tsp ground saffron

pepper

flat leaved parsley, finely chopped

2 cups (500 ml) chicken stock

150g butter

Melt butter in a heavy based pan. Form rice, mince, coriander,

paprika and cinnamon into about 20 small meatballs. Cook meatballs

a few at a time in butter until well browned. When all the meatballs

are cooked, return them to the pan, add onions, saffron, pepper

and stock. Bring to the boil, cover and simmer about 40 minutes.

Add parsley and lemon juice, cook a further 5 minutes or so.

Serve with green vegetables or fresh salad.

Category: African Recipes

Recipe ingredients and directions:

Marmouma (Tunisian Fried Pepper Salad)

Serves 8

4 red bell peppers

3-4 tablespoons extra-virgin olive oil

4 garlic cloves, finely chopped

1 1/2 lbs (750 g) tomatoes, peeled and cut into pieces

Salt and pepper

1-2 teaspoons sugar

1 lemon, cut in 6 wedges

Cut the peppers in half lengthwise and remove the stems and seeds,

them cut them into 3/4-inch (2-cm) pieces. Fry them in the oil on

very low heat, turning them over until they are soft. Add the garlic

and cook till the peppers are slightly browned. Then add the

tomatoes, salt, pepper, and sugar and simmer, uncovered, for about

25 minutes, until the tomatoes are reduced to a thick, jammy

consistency. Serve on slices of bread accompanied by lemon wedges.

VARIATION:

One teaspoon of caraway seed could be added, and a good pinch of

hot red pepper.

Category: African Recipes

Recipe ingredients and directions:

SALADY VOANKAZO WITH MANGO (MADAGASCAR TROPICAL FRUIT SALAD)

pineapple, cored and cut into bite size chunks

mango, sliced

banana, sliced

strawberries, halved

raspberries

1 can lychees

1/2 cup sugar

1/3 cup water

1 Tbsp lemon juice

2 tsp vanilla extract

Drain syrup from lychees. Mix all fruits in large bowl. (amounts

of fruit used are up to the chef, use whatever amount satisfies

you) Chill.

Bring water, sugar, and lemon juice to a boil, stirring constantly

to dissolve sugar. Keep boiling and stirring for 2 min. Add vanilla

extract. Pour hot syrup over fruit and chill. Serve in bowls,

garnish with mint leaves.

Category: African Recipes

Recipe ingredients and directions:

Mandazi (Kenyan Doughnuts)

2 cups all-purpose flour

1 1/2 tsp. baking powder

1 Tbsp. margarine

1 egg

1/4 cup milk

1/4 cup water

4 Tbsp. sugar

1/8 tsp. allspice

Vegetable oil for deep frying

Mix all dry ingredients except sugar. Rub margarine into dry

mixture until well blended. Add sugar and mix thoroughly. Beat

egg, milk and water together, and add to dry mixture. Knead dough

until a little softer than pizza-dough consistency. Roll out, and

cut into any size pieces. Deep fry in vegetable oil.

Category: African Recipes

Recipe ingredients and directions:

MAIZE PORRIDGE SUPERIOR (South Africa)

200 g (400 ml) maize meal

1 litre boiling water

8 ml salt

125 – 250 g bacon

oil

285 g tin creamed mushrooms or 100 g fresh sauteed mushrooms

grated cheddar cheese

50 ml cream or evaporated milk (optional)

2 onions, chopped and sauteed in butter or margarine

410 g tin tomatoes, chopped

Preheat the oven to 180 degrees C. Prepare the maize porridge using

the maize meal, boiling water and salt. In the meantime fry the

bacon until crisp and crumble it. Add oil to the bacon fat to make

50 ml and pour into a casserole of about 22 cm in diameter. Layer

the maize porridge and remaining ingredients alternately in the

casserole. Pour over the cream and bake for 45 – 60 minutes.

The maize meal can be made in the microwave as follows: Stir the

maize meal and salt with a fork into the boiling water and microwave

for 10 minutes at 100% power. Stir frequently to prevent the forming

of lumps.

Category: African Recipes

Recipe ingredients and directions:

CRUMBLY MAIZE PORRIDGE AND TOMATO SAUCE (South Africa)

500 ml water

3 ml salt

700 ml maize meal

Bring the water to the boil. Slowly add the maize meal until it

forms a pyramid in the middle of the saucepan . Put on the lid and

allow to simmer until a "skin" has formed around the maize meal.

Stir with a fork till fine and crumbly. Put the lid back on and

simmer over LOW heat until done. Stir once or twice to break the

lumps. (It takes about 30 – 40 minutes, but I’m not sure how long

it will take over there.)

TOMATO SAUCE

3 chopped onions

2 – 3 chopped fresh tomatoes

1 c (250 ml) tomato sauce (ketchup in the USA) 80 ml

1/3 cup vinegar

80 ml Worcestersauce sauce

30 ml sugar

125 ml (1/2 cup) water

2,5 ml (1/2 teaspoon) dry musterd powder

salt and pepper to taste

Saute onions and tomatoes till tender and add the remaining

ingredients.

Cook for about 2 minutes and thicken with cornflour mixed to a soft

paste with cold water.

Category: African Recipes

Recipe ingredients and directions:

Maharagwe (from Africa)

1 onion, chopped

1 c black-eyed peas, cooked

3 tomatoes, chopped

1 1/2 ts turmeric

1 ts chili powder

1 tb cilantro, chopped

1 1/2 c coconut milk

oil

salt

Heat the oil in a large, deep pot. Cook the onion gently until it

is golden and soft. Partially mash the cooked peas with a fork

and then add ot the cooking onion. Add the tomatoes and mix well.

Put in the turmeric and chili powder, seasoning and half the

cilantro. After that, pour in the coconut milk, stirring to blend

all the ingredients.

Category: African Recipes