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Recipe ingredients and directions:

Amhari Mesir Wat – Ethiopian Lentil Bowl

Yield: 8 Servings

1/2 c red lentils

2 lg onions

1/2 c oil

3 tb tomato paste

1/2 ts paprika; sweet or hot

1 garlic

1/2 ts ground ginger

1/4 ts black pepper

1 ts salt

3 c water

Sort the lentils and soak in tap water for 30 minutes. Rinse in

running water and drain. Peel and finely chop the onions. peel and

mash the garlic. Heat the oil in large pan and saute the onion

until golden. Add tomato paste and paprika and mix. Add half the

water and the garlic,ginger pepper and salt. Stir well and then

add the rest of the water, stir again, cover and bring to boil.

When the water boil, add the lentils, lower the flame and cook

20-30 minutes, until the lentils soften. Serve hot.

Category: African Recipes

Recipe ingredients and directions:

NORTH AFRICAN LENTIL SOUP

serves 4-8

2 tablespoons olive oil

1 red onion, finely chopped

2 garlic cloves, chopped

12 oz shin of veal, shopped

1/2 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

6 oz green lentils

6 1/4 cups water

3 small to medium carrots, diced

3 celery sticks, chopped

2 potatoes, diced

salt and pepper

1 bunch of cilantro, coarsely chopped

lemon juice or preserved lemon

Boil the lentils in a pan of water for at least 10 minutes, drain

and set aside. Heat the oil in a pan, then cook the onion, garlic

and veal, stirring frequently, until the onion is soft. Stir in

the spices until fragrant, then add the lentils and water. Bring

to the boil and skim the scum from the surface. Partly cover and

simmer for about 1 hour until the meat is tender. Add the vegetables

and cook for a further 30-40 minutes. Season and stir in the

cilantro, and lemon to taste. Serve straight away.

Category: African Recipes

Recipe ingredients and directions:

Shurit Ads (Egyptian Lentil Soup with Garlic and Cumin)

Yield: 6 servings

2 cups ads majroosh, (dried, hulled split, red lentils), or other dried lentils

2 quarts chicken stock, fresh or can

1 medium onion, peeled and quartered

1 medium tomato, quartered

2 teaspoons garlic, coarsely chopped

4 Tablespoons butter

1 Tablespoon onion, finely chopped

2 teaspoons ground cumin

1 teaspoon salt

black pepper, freshly ground

lemon, cut into wedges

Wash the lentils in a large sieve or colander set under cold running

water, until the draining water runs clear.

In a heavy 4 to 5 quart saucepan, bring the stock to a boil over

high heat. Add the lentils, onion, tomato and garlic, reduce the

heat to low, and simmer partially covered for 45 minutes, or until

the lentils are tender.

Meanwhile, in a small skillet, melt 1 tablespoon of the butter over

moderate heat. When the foam begins to subside, add the chopped

onions and, stirring frequently, cook for 10 minutes, or until they

are soft and deeply browned. Set aside off the heat.

Puree the soup through a food mill or pour the entire contents of

the saucepan into a sieve set over a deep bowl and force the

ingredients through with the back of a large spoon, pressing down

hard on the vegetables before discarding the pulp. Return the soup

to the saucepan and, stirring constantly, cook over low heat for

3 or 4 minutes to heat through. Stir in the cumin, salt and pepper,

and taste for seasoning. Just before serving, stir in the remaining

3 tablespoons of butter.

To serve, ladle the soup into a heated tureen, sprinkle lightly

with the reserved

Category: African Recipes

Recipe ingredients and directions:

LENSIESKOS (LAMB AND LENTIL STEW)

South Africa

serves 4

250 g / 9 oz / 1 1/4 cups orange lentils

3 peeled and crushed cloves of garlic

a 2.5 cm / 1 inch piece of fresh ginger, peeled and chopped

3 medium blanched tomatoes, skinned and thinly sliced

2 large or 3 medium onions

2 Tbsp sunflower or groundnut oil

1 kg / 2 lb 4 oz stewing lamb with bone, cut into large chunks

1 deseeded, chopped fresh red chilli, or 1/4 – 1/2 tsp crushed dried chillies

2 tsp salt

2 tsp dark brown soft sugar

1 bay leaf

cold water

Peel onions and fairly thinly slice or coarsely chop (mince).

Transfer to a reasonably large and heavy-based saucepan with the

oil and fry fairly slowly, uncovered, until pale golden brown.

Allow 10 – 15 minutes and stir from time to time.

Wash and dry lamb, add to onions in pan and fry over medium heat

for about 20 minutes or until well-sealed and lightly browned,

turning frequently. Mix in remaining four ingredients then add

sufficient cold water to cover the meat without drowning it – it

should be sitting just below the level of the water. Bring to the

boil, stir round, lower heat and cover securely with a well-fitting

lid. Simmer for 1 hour, stirring periodically and topping up with

a little extra boiling water every now and then so that meat and

onions are always immediately beneath the water level. The liquid

must not be allowed to evaporate too much or the fat will be

difficult to remove later on. Cool to lukewarm, spoon into a large

bowl and remove bay leaf. Cover and refrigerate when cold for 12

– 18 hours. Lift of and discard layer of fat from the top of the

bredie with a spoon or spatula.

Return meat mixture to a large and heavy-based saucepan with 250

g / 9 oz / 1 1/4 cups orange lentils, 3 peeled and crushed cloves

of garlic and a 2.5 cm / 1 inch piece of fresh ginger, peeled and

chopped. Bring to the boil, stirring. Add 3 medium blanched tomatoes,

skinned and thinly sliced. Lower heat and cover. Stew gently for

1 – 1 1/4 hours or until lamb is very tender and well cooked down

with the lentils. If necessary, add a little extra boiling water

while simmering should the lensieskos begin to look dry.

Category: African Recipes

Recipe ingredients and directions:

Leaf Sauce (West Africa)

2 lbs ground beef

3 onions

4-5 garlic spike

1 pack fresh spinach (they use local leafs that we can’t find here)

1/4 – 1/2 cup peanut paste

Brown your beef, onions (cut 1/8 to 1/4") and garlic until onions

are translucid. The heat should not be too high so the onions don’t

burn but not too low so that the meat doesn’t boil in the pan.

Clean and wash your spinash. Cut the larger leaves but don’t cut

them too fine 2-3". Add you spinash to your beef reduce the heat

and cook for about 5 minutes. All you have to do in the end is to

thicken the juice made by the spinaches with the peanut paste.

The sauce should remain fairly liquid.

Category: African Recipes

Recipe ingredients and directions:

BRIK DANNOUNI (STUFFED LAMB TURNOVERS)

Tunisia

2 ounces Gruyere cheese (55 g)

8 ounces trimmed lamb (230 g), cut into 1-inch (2.5 cm) pieces

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 large egg yolk, lightly beaten

Vegetable oil, for frying

Prepare the pastry and keep it well wrapped while you make the

filling. Process the cheese with the medium shredding disc of a

food processor and set aside. Pulse the lamb pieces with the metal

blade until chopped, about 8 times. Cook the lamb and seasonings

in the oil over medium-high heat, stirring, until the lamb is no

longer pink, about 1 l/2 minutes. Transfer to a bowl and cool to

room temperature. When cool, stir in the egg yolk and shredded

cheese. To assemble the turnovers, roll 1 piece of dough into a 15

by 11-inch [38 by 28cm] rectangle on a lightly floured surface.

Use a 31/2-inch [9cm] cookie cutter to cut out 12 dough circles.

Put a generous teaspoon of filling on one side of each circle.

Moisten the edge with water, fold the dough over the filling and

seal with the tines of a fork. Place the filled turnovers on a

baking sheet lined with wax paper. Cover lightly with plastic wrap

to keep the turnovers from drying out. Repeat with the remaining

dough and filling. To cook the turnovers, heat about 2 inches [5cm]

vegetable oil in a heavy skillet over low heat. Fry the turnovers

in batches without crowding until golden brown, about 2 minutes on

each side. Transfer to paper towels to drain. Keep warm until all

the turnovers are cooked.

Makes 24 turnovers [about 1 ounce each, 30 g].

Category: African Recipes

Recipe ingredients and directions:

MOROCCAN LAMB STEW

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

3 1/2 pounds o-bone (round-bone) lamb shoulder chops, well trimmed, cut

into 1-inch pieces, or 2 pounds lamb stew meat

2 tablespoons olive oil

2 cups chopped onions

3 garlic cloves, minced

1 1/2 tablespoons minced peeled fresh ginger

1 1/3 cups water

2 large blood oranges

1/4 cup chopped fresh parsley

1 tablespoon honey

Mix salt, pepper, cinnamon and allspice in medium bowl. Add lamb

and toss to coat with spice mixture. Heat oil in heavy large pot

over medium-high heat. Working in batches, add lamb to pot and

saute until brown and saute 5 minutes. Add 1 1/3 cups water and

bring to boil. Reduce heat; cover and simmer until lamb is almost

tender, stirring occasionally, about 1 hour 30 minutes.

Meanwhile, grate peel from blood oranges and reserve. Cut all

remaining peel and white pith from oranges and discard. Coarsely

chop oranges. Add oranges and grated peel to lamb. Cover and simmer

until lamb is very tender, about 20 minutes longer. Stir in parsley

and honey. Season with salt and pepper.

Serves 4.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Lamb Sausage

3 pounds ground lamb

1 Tsp salt

1 1/2 tsp curry powder

1 1/2 tsp coarsely ground black pepper

1/2 tsp cinnamon

1/2 tsp dried thyme

1/2 tsp currants

1/2 cup pomegranate juice

1 Tsp minced garlic

Mix together all ingredients,stuff into casings, and twist into

5-inch lengths.

Category: African Recipes

Recipe ingredients and directions:

Mergeza Spicy and Hot Tunesian Lamb Sausage

3 pounds ground lamb

1 Tsp salt

1 1/2 Tsp cumin

2 tsp coarsely ground black pepper

4 Tsp paprika

1 1/2 tsp cayenne

1 tsp cinnamon

1/2 cup pomegranate juice

1 1/2 Tsp minced garlic

1 tsp dry ginger1

1 tsp thyme leaves

Mix together all ingredients, stuff into casings, and twist into

5-inch lengths.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Lamb Sausage

3 lbs lean lamb

1 cup chopped parsley

1 cup minced onion

1 t marjoram

1 t oregano

1 t cayenne

1 t fresh ground pepper

1 t salt

1/4 t cumin

3/4 t coriander

Grind lamb using coarse blade. Add parsley and onion and mix well.

Add remaining ingredients and blend with your hands. Regrind. Divide

the mixture into twelve parts. Shape each section into a 2 1/4-by-5

inch sausage and thread on skewers or form into patties. Broil or

barbecue until brown (about 10 minutes for pink lamb, 15 minutes

for well done).

Serve hot with pilaf or with cucumbers in yogurt. They are also

delicious dipped in plain yogurt and chased with raisins.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Lamb with Prunes, Almonds & Apricots Served with Couscous

1 lamb shoulder

2 teaspoons ground cumin pepper, freshly ground

1/2 teaspoon fresh thyme, chopped

salt

2 Tablespoons olive oil

1 large onion, coarsely chopped

2/3 large carrot, coarsely chopped

2/3 courgettes, coarsely chopped

2 cloves garlic, sliced

1 teaspoon fresh rosemary, chopped

1 cup dry red wine

2 cups lamb, chicken or veal stock

6 ounces tomatoes, chopped

5 1/2 ounces blanched almonds, toasted

4 ounces pitted prunes

4 ounces dried apricots

Preheat oven to 450 F. Lay lamb skin-side down and sprinkle with

1 teaspoon each cumin and pepper, and 1/2 teaspoon thyme. Add 2

tablespoons oil to frying pan, stir in onion, carrot, courgette

and garlic and, over medium-high heat cook until the onion has

coloured slightly, 4 to 5 minutes. Sprinkle with the remaining 1

teaspoon of cumin and the rosemary, deglaze the pan with the red

wine and bring to a boil. Pour in stock, add tomatoes, season with

1/2 teaspoon each salt and pepper Cover Lamb with contents of pan

and return to oven. Place Tin Foil over dish. Braise until almost

tender, about 2 hours. Turn lamb twice. Remove the meat and

discard from bone. Place the meat in the sauce, surround with the

almonds, prunes and apricots and return to the oven for 15 minutes

longer, until the lamb is very tender and the dried fruit is soft.

If the sauce thickens too much, add a little more stock.

Serve with couscous.

Category: African Recipes

Recipe ingredients and directions:

MARINADE (South Africa)

2 huge onions, chopped

1 huge clove of garlic, crushed

15 ml oil

250 ml beefbroth

125 ml wine vinegar (white for mutton, red for steak)

250 ml tomato ketchup

15 ml worcestersauce

5 ml salt

2 ml tabascosauce

15 ml brown sugar

1 ml ground cloves

1 ml ground ginger

30 ml fruit chutney

30 ml dark brown sherry (optional)

125 ml milk

Mix all ingredients and use as marinade. If used for sauce over

patties, please cook till onions are done, or else you can saute

the onions and garlic before putting it into the marinade, and only

heat up the sauce before serving it with the burgers. If used for

marinade, put meat overnight in it and remove just before barbequing

it over hot coals. Baste frequently while roasting it over coals.

If used to make a leg of lamb in the oven, put the leg of lamb in

it and bake in sauce till tender and done. Serve this with maize

bread and a green salad.

(This is fine for mutton and can also be used cooked as a sauce

for hamburger patties and for making a leg of lamb in a casserole

in the oven)

Category: African Recipes

Recipe ingredients and directions:

LAMB KEBABS – North Africa

1 1/2 pounds lamb, ground

chopped fresh parsley and lemon wedges

For the marinade:

4 tablespoons olive oil

1 teaspoon lemon juice

1 onion, grated

1 garlic clove, finely chopped

1 1/2 tsp ground cumin

1 1/2 teaspoon cayenne pepper

2 tablespoons finely chopped fresh parlsey

salt and pepper

Warm or toasted pita bread

Yoghurt seasoned with ground pepper and paprika, and chopped cilantro

Thin sliced cucumber (optional)

thin sliced onion (optional)

Mix together all the marinade ingriends. Make the ground lamb into

8 patties or smaller balls.. Thread the lamb onto skewers and lay

in a shallow non metallic dish. Pour over the marinade, leave for

at least 2 hours, turning at least once. Preheat the broiler or

oven, Broil the kebabs , turning occasionally, for 4-7 minutes or

longer in the oven, about 15-30 minutes, depending on the size and

how well cooked you like the meat. Serve sprinkled with parlsey

and accompanied by lemon wedges.

Note: I like the smaller balls, served with quarters of toasted

pita bread or the larger ones, served in half a warm pita bread

with seasoned yoghurt and thin slices of cucumber and raw onion

or any green salad with ranch dressing.

Category: African Recipes

Recipe ingredients and directions:

Lamb with Broad Beans and Artichokes

Morocco

2 kg of best end of neck lamb chops, trimmed

1 1/2 teaspoons ground ginger

1 teaspoon ground saffron

2 cloves garlic, crushed

2 tablespoons vegetable oil

ground pepper

3 cups water

1 kg broad beans, shelled

440 g can artichoke hearts

rind of 1 Preserved Lemon

1 tablespoon lemon juice

10 small black or green olives

Place lamb chops in large heavy-based pan, with ginger, saffron,

garlic, oil an d pepper. Add water, cover and cook gently, for 1

1/2 hours or until lamb is tender. If necessary add more water to

keep the lamb immersed. Remove lamb from cooking liquid. Skim off

any fat. Cook broad beans in boiling water until tender, about 6

minutes. Drain and set aside. Reduce cooking liquid from lamb until

sauce is thickened slightly. Return the lamb, beans and reduced

cooking liquids to pan. Add artichokes and preserved lemon rind

cut into small pieces. Simmer uncovered over very low heat for

about 15 minutes, until reheated. Sprinkle with lemon juice and

olives, to serve. Serves 6.

Category: African Recipes

Recipe ingredients and directions:

Moroccan Lamb with Apricots

serves 4

1 1/2 pound lean lamb, cubed

2 garlic cloves. crushed

5 tablespoons orange juice

4 tablespoons olive oil

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoon ground cumin

pinch of freshly grated nutmeg

1 onion, thinly sliced

1/2 cup dried apricots, soaked overnight just covered by water

1/4 cup pitted dried dates, coarsely chopped

2 cups broth

salt and pepper to taste

2 tablespoons sesame seeds, to garnish.

In a large non-metallic dish, mix the lamb with the garlic, orange

juice, 2 tablespoons olive oil, the herbs and spices. Cover and

leave overnight in the refrigerator, stirring occasionally.

Heat the remaining oil in a flameproof casserole, then add the

onion and cook gently for 5 minutes. Remove and reserve.

Drain the lamb, reserving the marinade. Quickly brown the lamb in

the casserole then add the reserved marinade, the apricots and

soaking liquid, dates, broth, onion, and seasoning. Bring just to

the boil, then cover and cook gently for 1 hour until the lamb is

very tender. Uncover towards the end of the cooking to allow some

of the liquid to evaporate and thicken the sauce. Serve sprinkled

with sesame seeds.

Category: African Recipes

Recipe ingredients and directions:

KOEKSISTERS (South Africa)

9 oz brown sugar

1/4 pint water

cinnamon

1 oz butter

1 egg

6 oz self raising flour

oil for frying

Dissolve the sugar in the water. Add sprinkle of cinamon with a

pice of lemon. bring to the boil then allow to cool, discarding

the lemon. Add the butter, beat in the egg and get it creamy.

Sift the flour and mix with the butter/sugar mix untill smooth.

Roll into a 9′ square and cut into 18 pieces ( 3’x11/2′). Cut two

slits in each piece but leave them joined at the top, so it looks

like a thing with three legs. Plait the legs and pinch at the

ends to seal. Heat oil to 350 F anf fry for 4-5 minutes, dip in

syrup and serve hot.

Category: African Recipes

Recipe ingredients and directions:

Koeksister (South Africa)

1 litre sugar

5 ml cream tartar

2.5 ml tartaric acid

5 ml vanilla essence or grated orange rind or cinnamon or 1.5 ml ginger

500 ml water

500 ml flour

10 ml baking powder

5 ml salt

70 ml margarine or butter

1 egg, beaten

80 ml milk

To make the syrup, mix sugar, cream of tartar, tartaric acid and

flavoring with water. Bring mixture to the boil and allow it to

simmer for about 10 minutes or until syrupy. Set syrup aside to

cool. Leave it overnight in the fridge.

To make the batter, sift flour, baking powder and salt into a mixing

bowl. Cut or rub margarine or butter into the dry ingredients.

Beat an egg thoroughly and add it to the milk. Add the egg and milk

to the flour mixture, handling as little as possible. Put the

dough in the fridge for at least one hour.

Roll out the dough to a thickness of 4 mm. Cut into strips about

8 cm long and 2.5 cm wide.

Cut each strip into three lengthwise, leaving one side uncut. Now

plait the three pieces and press ends together firmly.

Pre-heat a deep pan and remove syrup from the fridge. The hot fried

koeksisters must be dropped into the cold syrup. The syrup will

warm up about halfway through, so divide it into two bowls.

Deep-fry koeksisters until golden brown, drain for a few seconds

on absorbent paper and dip into cold syrup.

Category: African Recipes

Recipe ingredients and directions:

Kitoza (Madagascar)

round steak

This is one of the favorite foods of Malagasy. Dried beef is cut

in strips and broiled over a charcoal fire. If you would like to

make it, purchase round steak cut 1/4-inch thick. Cut the meat in

pieces about 4 inches x 2 inches, thread the strips on a fine strong

cord and hang the cord up as you would a small clothesline. The

meat will become quite dry in a few hours. Put the strips over a

charcoal brazier so that the meat dries to a crispness but does

not burn. Remove the meat immediately from the fire as it crisps.

This is a great delicacy in Madagascar. It is usually eaten with

a watery cornmeal mush for breakfast.

Category: African Recipes

Recipe ingredients and directions:

KEFTAJI (VEGETABLE SAUTI WITH VINEGAR SAUCE)

Makes 4 servings

Tunisia

3 medium zucchini (about 1 pound total, 450g), ends trimmed

2 medium green peppers, cored, quartered, seeds and ribs removed

3 tablespoons olive oil

5 small all-purpose potatoes (about 1 pound, 450g), scrubbed

1/2 cup water (120ml)

3 tablespoons tomato paste

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon ground coriander

1 tablespoon red wine vinegar

1 tablespoon chopped fresh parsley, for garnish

Process the zucchini with the thick (6mm) slicing disc of a food

processor. Reserve. Stack the pepper pieces upright in the feed

tube and process with the all-purpose (4mm) slicing disc. Heat the

olive oil in a skillet and cook the zucchini, stirring, until

tender, about 4 minutes. Reserve. Saut the green pepper strips in

the same skillet, stirring, about 4 minutes. Reserve. Process half

the potatoes with the thick (6mm) slicing disc. Cook them in the

skillet for about 10 minutes. Reserve. Repeat with the remaining

potatoes, adding oil if necessary to prevent them from sticking to

the skillet. Combine all the sauted vegetables and keep warm in a

low-temperature oven. To make the sauce, mix the water, tomato

paste, salt, pepper and coriander in the skillet and simmer, stirring

occasionally, until slightly thickened, about 10 minutes. Remove

from the heat and stir in the vinegar.

Put the vegetables on a serving platter and pour the sauce over

them. Sprinkle with parsley. Top with a fried egg.

Category: African Recipes

Recipe ingredients and directions:

Jollof Rice

3 pounds cooked chicken

1 tablespoon garlic salt

4 cloves garlic

3/4 cup vegetable oil

1/2 cup yellow onions; finely chopped

1 teaspoon ground ginger

1/2 green pepper; finely chopped

1 no-2 can whole tomatoes

2 6-oz cans tomato paste

1 tablespoon salt

1/2 teaspoon black pepper

1/2 teaspoon thyme

1 teaspoon crushed red pepper

2 cups white rice

5 cups water or chicken stock

1/2 cup yellow onions; sliced

1 teaspoon poultry seasoning

In a 10 inch skillet saute chicken and garlic salt in 1/2 cup oil

until lightly browned. Set aside. In a 4 quart kettle saute

chopped yellow onions, ginger and green pepper in 1/4 cup oil until

onions are soft. Add tomatoes and simmer 5 minutes. Add tomato

paste, salt, black pepper and thyme. Simmer 10 minutes. Add the

cooked meat and crushed red pepper. Simmer 20 minutes. In a 2 quart

saucepan cook rice, chicken stock and onions until tender. Add the

gravy of the meat to the rice. Serve the rice on a platter arranging

the meat in the center.

Serves 8.

Category: African Recipes

Recipe ingredients and directions:

JOLOFF RICE

2 tablespoons salad oil

2 medium onions, coarsely chopped

3 medium tomatoes, cut in chunks

1/3 cup tomato paste

1 1/4 teaspoons salt

1/3 teaspoon thyme leaves

1/8 teaspoon cayenne pepper or more

1 cup long-grain rice

In large saucepan over medium-high heat, in hot oil, cook onions

until golden. Add 1 1/2 cups water, tomatoes, tomato paste, and

seasonings; cook 10 minutes. Add rice; cover pan and cook over

low heat 25 to 30 minutes until rice is tender, stirring frequently.

Makes 6 servings.

Category: African Recipes

Recipe ingredients and directions:

Jollof Rice Ghana

3 lb broiler-fryer chicken, cut up

2 cans stewed tomatoes

2 cups water

2 tsp salt

1/4 tsp pepper

1 cup uncooked regular rice

1/4 lb fully cooked smoked ham, cubed (3/4 cup)

1/4 tsp ground cinnamon

1/2 tsp ground red pepper, or more

3 cups coarsely shredded cabbage

8 oz green beans or 10 oz pkg frozen French-style green

2 onions, cut into 1/2-inch slices

1/2 tsp salt

Heat chicken, tomatoes (with liquid), water, 2 tsp salt and the pepper

to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30

minutes. Remove chicken. Sttir in rice, ham, cinnamon and red

pepper. Add chicken, cabbage, green beans and onions. Sprinkle with

1/2 tsp salt. Heat to boiling; reduce heat. Cover and simmer until

thickest pieces of chicken are done, 20 to 30 minutes.

Note: There are lots of versions of Jollof rice. It is a common West

African dish. One I particularly like uses chicken, rice, onion,

chopped tomatoes, and a bunch of fresh thyme. Saffron added is also

good as a variation.

Category: African Recipes

Recipe ingredients and directions:

Recipe Archives->African->Jollof Rice 01

<-Injera 08- Jollof Rice 01 -Jollof Rice 02->

JOLLOF RICE (West Africa)

Rice with Chicken, Beef and Ham

To serve 6

2 to 2 1/2-pound chicken, cut into 8 pieces

1 pound lean boneless beef chuck, trimmed of fat and cut into 1/2-inch cubes

2 teaspoons salt

Freshly ground black pepper

6 tablespoons peanut or vegetable oil

1 cup finely chopped onions

3 medium-sized firm ripe tomatoes, peeled, seeded and chopped

1/4 cup tomato paste

1 tablespoon finely chopped garlic

1 fresh hot chili, about 3 inches long, stemmed, seeded and chopped

1/2 teaspoon ground ginger

1 medium-sized bay leaf

2 cups chicken or beef stock, fresh or canned

2 cups water

1/2 pound lean boneless smoked ham, trimmed of fat and cut into 1/4-inch dice

1 1/2 cups uncooked long-grain white rice

Pat the pieces of chicken and beef dry with paper towels, and

sprinkle them on all sides with the salt and a few grindings of

pepper. In a heavy 3- to 4-quart casserole, heat 3 tablespoons of

the oil over moderate heat until a light haze forms above it.

Brown the chicken in the hot a few pieces at a time, starting them

skin side down and turning them from time to time with tongs. As

they brown, transfer the pieces to a plate. Add 3 more tablespoons

of oil to the casserole and brown the beef in 2 or 3 batches,

turning the pieces frequently and regulating the heat so that they

color richly and evenly without burning. Add the beef to the

chicken and set aside.

Pour off all but a thin film of fat from the casserole and drop in

the onions. Stirring and scraping in the browned particles that

cling to the bottom and sides of the pan, cook for about 5 minutes,

or until the onions are soft and lightly colored. Watch carefully

for any sign of burning and regulate the heat accordingly. Add

the tomatoes, tomato paste, garlic, chili, ginger and bay leaf.

Raise the heat to high and, still stirring, cook for 5 minutes, or

until most of the liquid in the pan has evaporated and the mixture

is thick enough to hold its shape almost solidly in a spoon.

Stir in the stock and water, and return the beef to the casserole.

Add the ham and turn the meats about in the sauce until the pieces

are evenly coated. Bring to a boil again, then reduce the heat to

low and simmer partially covered for about 30 minutes. Add the

chicken and the liquid that has accumulated around it, baste it

with the sauce, and simmer for 10 minutes longer. Then gently stir

in the rice. Return the mixture to a simmer, cover partially, and

cook for 20 to 30 minutes, or until the beef is tender and almost

all of the liquid in the pan has been absorbed by the rice. Remove

the casserole from the heat, cover tightly, and let the rice rest

for 15 minutes before serving.

Jollof rice is traditionally served with hot boiled cabbage or

spinach and slices of hard-cooked eggs.

Category: African Recipes

Recipe ingredients and directions:

Injera with Teff

1-1/2 lbs. teff flour

6 cups water

2 packages yeast

Sift the flour into a large bowl. Add water and mix with fingers

until smooth. In another large bowl mix the yeast with a little

warm water, then add the flour mixture and mix well. Cover and

let it ferment for 2-3 days until the water rises to the top.

Carefully discard the water. Then boil 2 more cups of water in a

saucepan, and add 1 cup of the teff mixture. Put it over medium

heat and stir continuosly until it becomes thick. Mix it back in

with the rest of the teff mixture. Add more water until it is

smooth, then cover and let stand until it rises again. Then proceed

to cook as you would normally cook injera.

Category: African Recipes

Recipe ingredients and directions:

Injera (Thin Round Ethiopian Bread

4 cups self-rising flour

1 cup whole wheat flour

1 tsp. baking powder

2 cups club soda

4 – 4 1/2 cups water

1-8 tbsp. vegetable oil

Put the flours in a bowl and add baking powder. Stir well. Add club

soda and four cups of water. Mix into a smooth thin batter.

Heat 1 tbsp. of oil in an omelet pan or skillet set on medium high

heat. Thinly spread batter on pan and fry until top begins to dry.

Flip and brown other side. Stack and serve.

Teff, the millet used by Ethiopians isn’t easy to find outside of

that region, so this recipe is adapted to resemble real injera

closely. Baked on a griddle, this think pancake-like bread is a

perfect scoop for Ethiopian Wats (stews). (makes 18)

Category: African Recipes

Recipe ingredients and directions:

Ethiopian Flat Bread (Injera) — makes 15-20 12-inchi injera

3 cups self-rising flour (750 ml)

1/2 cup whole wheat flour (125 ml)

1/2 cup cornmeal or masa harina (125 ml)

1 T active dry yeast (one package) (15 ml)

3 1/2 cups warm water (875 ml)

Let set in large bowl, covered, an hour or longer, until batter

rises and becomes stretchy. It can sit as long as 3-6 hours. When

ready, stir batter if liquid has settled on bottom. Then whip in

blender, 2 cups of batter at a time, thinning it with 1/2 – 3/4

cup water. Batter will be quite thin.

Cook in non-stick frypan WITHOUT OIL over medium or medium-high

heat. Use 1/2 cup batter per injera for a 12-inchpan or 1/3 cup

batter for a 10-inch pan.

Pour batter in heated pan and quickly swirl pan to spread batter

as thin as possible. Batter should be no thicker than 1/8-inch.

Do not turn over.

Injera does not easily stick or burn. It is cooked through when

bubbles appear all over the top. Lay each injera on a clean towel

for a minute or two, then stack in covered dish to keep warm.

Finished injera will be thicker than a crepe, but thinner than a

pancake.

To serve, overlap a few injera on a platter and place stews on top

(I think most kinds of spicy bean or veggie stews/curries would be

great with this. For Ethiopian food, the spicier the better). Or

lay one injera on each dinner plate, and ladle stew servings on

top. Give each person three or more injera, rolled up or folded

in quarters, to use for scooping up the stews.

For a more authentic injera, add 1/2 cup teff flour (teff is a kind

of millet) and reduce the whole wheat flour to 1/4 cup.

Injera, a spongy crepe-like bread (slightly sour), is almost always

eaten with Ethiopian stews. If you’ve been to an Ethiopian

restaurant, they probably used the injera as both plate and utensils.

The injera are layered on a round table and the stews are piled on

top — then more injera are used to scoop up and eat the stew.

And of course once the stew is gone the injera underneath it are

suffused with all the yummy juices. It takes a while to cook up

each injera but it’s really easy.

Category: African Recipes

Recipe ingredients and directions:

Injera bread recipe

1 3/4 cup unbleached white flour

1/2 cup self-rising flour

1/4 cup whole wheat flour

1 tbsp dry yeast

2 1/2 cups warm water

1/2 tsp baking soda

1/2 tsp salt

Combine flours and yeast in a ceramic or glass bowl. add water and

mix. Let sit for 3 days at room temperature. Stir once a day, it

should bubble and rise.

When you are ready to make the bread, add baking soda and salt and

let sit for 10-15 minutes.

Heat a non-stick skillet ( a well seasoned cast iron one works).

When a drop of water bounces on the pan, pour 1/3 cup of batter in

quickly.

Swirl the pan to coat bottom and return to heat. Cook on only one

side until many bubbles appear, but it is not browned on bottom.

Remove, cool and then stack them up as you go. Serve with W’et

(Ethiopian stew).

Category: African Recipes

Recipe ingredients and directions:

Ethiopian Injera

3/4 cup teff, ground fine

salt

sunflower or other vegetable oil

The teff may be ground either in a flour mill or in a blender after

moistening in 3 1/2 cups water.

Mix ground teff with 3 1/2 cups water and let stand in a bowl

covered with a dish towel, at room temperature, until it bubbles

and has turned sour. This may take as long as 3 days. The fermenting

mixture should be the consistency of pancake batter (which is

exactly what it is).

Stir in salt, a little at a time, until you can barely detect the

taste.

Lightly oil an 8- or 9-inch skillet (or a larger one if you like).

Heat over medium heat. Then proceed as you would with a normal

pancake or crepe. Pour in enough batter to cover the bottom of

the skillet. About 1/4 cup will make a thin pancake covering the

surface of an 8-inch skillet if you spread the batter around

immediately by turning and rotating the skillet in the air. This

is the classic French method for very thin crepes. Injera is not

supposed to be paper thin so you should use a bit more batter than

you would for crepes, but less than you would for a flapjack.

Cook briefly, until holes form in the injera and the edges lift

from the pan. Remove and let cool.

Yields 10 to 12 injeras.

Teff is the staple grain of Ethiopia. The grain yields a seed much

smaller than the size of a wheat grain, but is the basis of Ethiopian

traditional cookery. Teff flour is the main ingredient of the

pleasantly sour pancakelike bread known as injera, which literally

underlies every Ethiopian meal.

To set an Ethiopian table, one lays down a circular injera on top

of which the other food is arrayed, directly, without any plate.

Other injeras are served on the side and torn into pieces to be

used as grabbers for the food on the "tablecloth" injera. Eventually,

after the meal is finished, you eat the tablecloth, a delicious

repository of the juices from the food that has been resting on

it.

Category: African Recipes