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Recipe ingredients and directions:

Injeera (Ethiopian Pancakes)

Yield: About 20 pancakes

1 teaspoon dry yeast

2-1/2 cups warm water

4 cups flour

1 teaspoon baking powder

Oil

Dissolve the yeast in the water, add it to the flour, and mix well.

Let the mixture stand at room temperature overnight. (In winter

it takes 2 days to allow fermentation.)

Stir in the baking powder and let the mixture stand for 10 minutes.

Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of

the batter, and fry over low heat for 1 or 2 minutes. When bubbles

appear, cover the skillet for 15 seconds. Turn out the pancake to

a dish. Prepare all the pancakes this way, frying on one side

only.

The injeera are served at room temperature with meat and vegetable

dishes.

In Ethiopia the injeera are prepared with teff, a grain of the

millet family, but this recipe calls white flour.

Category: African Recipes

Recipe ingredients and directions:

Injera (Ethiopian Flat Bread)

Yield: 1 Servings

1 3/4 c flour

1/2 c self-rising flour

1/4 c whole wheat Flour

1 pk dry yeast

2 1/2 c water

1/2 ts baking soda

1/2 ts salt

Combine the flours and yeast in a ceramic or glass bowl. Add the

warm water and mix into a fairly thin, smooth batter. Let the

mixture sit for three full days at room temperature. Stir the

mixture once a day. It will bubble and rise. When you are ready

to make the injera, add the baking soda and salt and let the batter

sit for 10-15 minutes. Heat a small, nonstick 9-inch skillet. When

a drop of water bounces on the pan’s surface, take about 1/3 cup

of the batter and pour it in the skillet quickly, all at once.

Swirl the pan so that the entire bottom is evenly coated, then

return to heat. The injera is cooked only on one side and the bottom

should not brown. When the moisture has evaporated and lots of

"eyes" appear on the surface, remove the injera. Let each injera

cool and then stack them as you go along. If the first injera is

undercooked, try using less of the mixture, perhaps 1/4 cup, and

maybe cook it a bit longer. Be sure not to overcook it. Injera

should be soft and pliable so that it can be rolled or folded, like

a crepe.

Category: African Recipes

Recipe ingredients and directions:

Injera – Ethiopian Flat Bread

1/2 cup whole-wheat flour

1/3 cup all-purpose flour

1 tablespoon brown sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

2 each egg, beaten

2 cups buttermilk

1 tablespoon cooking oil

Stir together whole wheat floor, all purpose flour, brown sugar,

salt, baking powder, and baking soda. Combine the eggs, buttermilk,

and cooking oil, add all at once to floor mixture, stir until

smooth.

Pour 2 tablespoons into a hot, lightly greased, 6 in heavy skillet,

lift and quickly rotate pan so that batter covers bottom. Return

skillet to medium heat. Cook about 1 minute or till light brown on

bottom. Invert bread onto paper toweling. (if necessary loosen with

a small spatula) Repeat with remaining batter.

Category: African Recipes

Recipe ingredients and directions:

Iab (Ethiopian Cottage Cheese And Yoghurt)

1 lb. small-curd cottage cheese or farmer cheese

4 Tbs. yogurt

1 Tbs. grated lemon rind

1 tsp. salad herbs

2 Tbs. chopped parsley

1 tsp. salt

1/4 tsp. black pepper

In a 1-quart bowl: Combine 1 lb. small-curd cottage cheese or farmer

cheese, 4 Tbs. yogurt, 1 Tbs. grated lemon rind, 1 tsp. salad herbs,

2 Tbs. chopped parsley, 1 tsp. salt and 1/4 tsp. black pepper.

The mixture should be moist enough to spoon but dry enough to stay

firm when served. Drain off excess liquid. One or two heaping

tablespoons of Iab is placed on the Injera before each guest.

Yield: 1 quart

Category: African Recipes

Recipe ingredients and directions:

Honeyed Lamb (Mrouzia) Morocco

serves 6

1/2 cup butter

pinch of saffron threads

1 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

2 teaspoons Ras el hanout

salt

3 lbs middle neck of lamb, with bone

1 cup raisins

3 onions, finely chopped

1 cup blanched almonds

2/3 cup water

1 1/4 cups clear honey

lemon juice

In a small bowl, crush the saffron with the remaining spices and

a pinch of salt. Rub most of the mixture into the lamb and mix the

remainder with the raisins. Put the lamb and remaining ingredients,

except the raisins, honey and lemon juice, in a pan, bring to the

boil then cover and cook gently, stirring occasionally, for about

1-1/4 hours until the meat is almost tender, add more water if

necessary to prevent the meat catching on the pan.

Stir in the raisins, honey and a good squeeze of lemon juice and

cook, uncovered, for a further 30 minutes until almost all the

liquid has evaporated, leaving a rich thick sauce.

Ras el hanout (moroccan spice mix)

makes about 2 1/2 tablespoons

6 allspice berries

4 cloves

1 1/2 teaspoon black peppercorns

1 1/4 teaspoon coriander seeds

1 teaspoon cumin seeds

1/4 teaspoon cayenne pepper

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

Put all the whole spices in a grinder or pestle and mortar and work

to a powder. Mix in the ground spices, then spoon into a glass

cottle. Keep in a cool, dark place.

Category: African Recipes

Recipe ingredients and directions:

Haroset

Yield: 4 servings

1 Macintosh apple

1 Granny smith apple

2 ts cinammon

2 c walnuts (crushed)

Mogan David wine

Chop apples fine, mix everthing together. The more sour the apples

to counter the sweet wine, the better.

Category: African Recipes

Recipe ingredients and directions:

Haroset from Egypt

1/2 lb (250 g) pitted dates, chopped

1/2 lb (250 g) large yellow raisins or sultanas

1/2 cup (125 ml) sweet red Passover wine

1/2 cup (60 g) walnuts, coarsely chopped

Put the dates and sultanas with the wine in a pan. Add just a little

water to cover. Cook on very low heat, stirring occasionally, until

the dates fall apart into a mush. Cook until it thickens to a soft

paste. Pour into a bowl and sprinkle with walnuts.

Category: African Recipes

Recipe ingredients and directions:

MOROCCAN-STYLE HAROSET

2 c walnut pieces

1 c blanched slivered or whole almonds

25 pitted dates

10 large, brown calimyrna dried figs

20 dried apricots

10 large, pitted prunes

1/2 c shelled pistachio

1/4 c sweet red Pesach wine, or as needed

ground cinnamon

Put all of the nuts and dried fruit through the fine blade of a

food grinder or finely grind them together in a food processor

fitted with the steel blade (in batches, if necessary).

Mix in just enough wine to make a smooth paste that is soft and

malleable.

Form the mixture into 1-inch balls.

Roll the balls in ground cinnamon.

Store the balls in a tightly covered container in the refrigerator

for up to 2 weeks. You can also freeze these.

For best flavor, let them come to room temperature before serving.

Makes about 6 dozen 1-inch balls (about 3 cups of haroset mixture).

Category: African Recipes

Recipe ingredients and directions:

HARISA (HOT CHILI PASTE)

2 ounces mildly hot dried Guajillo chili peppers

2 ounces mild dried Anaheim chili peppers

5 garlic cloves, peeled

2 tablespoons water

2 tablespoons extra virgin olive oil

1/2 teaspoon freshly ground caraway seeds

1/4 teaspoon freshly ground coriander seeds

1 1/2 teaspoons salt

extra virgin olive oil for topping off

Soak the peppers in tepid water to cover until softened, about 45

minutes to 1 hour . Drain and remove the stems and seeds. Place in

a blender or food processor with the garlic, water, and olive oil

and process until smooth, stopping occasionally to scrape down the

sides.

Transfer the mixture to a small bowl and stir in the caraway,

coriander, and salt. Store in a jar and top off, covering the

surface of the paste with a layer of olive oil. Whenever the paste

is used you must always top off with olive oil making sure no paste

is exposed to air otherwise it will spoil. Variation: To make a

hot harisa, use 4 ounces dried guajillo chili peppers and 1/2

ounce dried de Arbol peppers.

Note: To make salsa al-harisa, that is, harisa sauce, used as an

accompaniment to grilled meats, stir together 2 teaspoons harisa,

3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely

chopped fresh parsley leaves.

Makes 1 cup

Category: African Recipes

Recipe ingredients and directions:

HARISSA (HOT SAUCE)

6 to 8 dried New Mexico chilies

2 garlic cloves, minced

1/2 teaspoon cloves, minced

1/2 teaspoon coarse sea salt

1 teaspoon Tabil or ground cumin

1/2 cup extra-virgin olive oil

Seed the chilies and cut them up with scissors. Place them in a

bowl, cover with warm water, and soak them until they turn quite

soft, 15 minutes to 1 hour. Drain them and squeeze out the excess

water. Place the chilies in a blender along with the remaining

ingredients. Grind to a paste. Place in a small glass jar, cover

with a thin layer of olive oil, and seal tightly. Refrigerate for

up to 3 or 4 weeks.

Note : You can sometimes find small cans or tubes of harissa in

specialty markets.

Makes about 1/2 cup.

Category: African Recipes

Recipe ingredients and directions:

Harissa (Moroccan Fiery Condiment)

100 grams dried red chillies

6 cloves garlic, peeled

1/3 cup salt

1/2 cup ground coriander

1/3 cup ground cumin

2/3 cup olive oil

Wearing rubber or cotton gloves remove stems of chillies. Split

chillies in half, remove seeds and soften in hot water.

Dry-fry the coriander and cumin seeds just before grinding.

Process garlic, salt, ground coriander and comin seeds, and drained

red chillies to a paste, slowly adding olive oil until well combined.

May be added to appropriate dishes, including couscous; or served

separately in a bowl.

Category: African Recipes

Recipe ingredients and directions:

HARISSA (MOROCCAN-STYLE HOT SPICE BLEND)

2 Tbsp cayenne

1 Tbsp ground cumin

1 tsp. ground caraway seeds (or grind whole seeds in blender)

1 clove garlic, minced in a garlic press

1/2 tsp. salt

1/4 cup Fat-free Italian salad dressing

Mix all ingredients in a small container. Store covered in refrigerator

(it keeps indefinitely.) Very hot! Yield: About 1/4 cup. Makes 2

to 4 servings.

Category: African Recipes

Recipe ingredients and directions:

Harissa

1 cup red pepper flakes

3 tablespoon paprika

3 garlic clove, minced

1 teaspoon ground coriander

3 teaspoon ground caraway

2 to 3 tablespoons water

Olive oil

In a food processor or blender combine the pepper flakes, paprika,

garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons

olive oil. Puree until mixture forms a paste, adding additional

water and/or oil if necessary. Transfer to a jar and cover with

olive oil. Harissa will keep in the refrigerator for up to 6 months.

Yield: about 1 cup

Category: African Recipes

Recipe ingredients and directions:

Moroccan Hirira

serves 6

2 tablespoons olive oil

8 oz lean lamb, cubed

1 onion, chopped

1/2 cup chickpeas, soaked overnight and drained

6 1/4 cups water

1/2 cup red lentils

salt to taste

red pepper

14 oz tomatoes, peeled, deseeded and chopped

1 tablespoon tomato paste

1 teaspoon ground cinnamon

1 red bell pepper, seeded and chopped

1/4 cup vermicelli

1 bunch of cilantro, chopped

lemon wedges, to serve

Heat the oil in a large saucepan, then fry the lamb until lightly

and evenly browned. Stir in the onion and cook gently until softened.

Add the chickpeas and water, bring to the boil, then cover and

simmer for 1 hour, or until the chickpeas are almost tender. Add

the lentils, tomatoes, tomato paste, cinnamon and red pepper and

simmer for a further 15 minutes, until the lentils and vermicelli

are tender. Stir in the cilantro and seasoning. Serve with Lemon

wedges.

Category: African Recipes

Recipe ingredients and directions:

Harira Soup

1 cup (1/2 pound) whole dried fava beans

Water

1 bay leaf, optional

2 tablespoons olive oil

2 onions, minced

2 pounds lamb shoulder chops, cut into 1-inch cubes

8 threads Spanish saffron, crushed

1 teaspoon ground turmeric

2 teaspoons ground ginger

10 to 12 tomatoes, peeled and seeded (about 3 pounds)

30 parsley sprigs

15 cilantro sprigs

1 cup lentils, soaked for 1 hour in cold water and drained

1 teaspoon freshly ground pepper

1 teaspoon ground cinnamon

Salt

1/2 cup crushed vermicelli, orzo or acini di pepe

Chopped cilantro, for garnish

Lemon wedges, for serving

Rinse and pick over fava beans, then soak overnight in water to

cover. To quick-soak: Place beans in large soup pot and add 10

cups hot water and 1 bay leaf. Bring water to a rolling boil for

3 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. The

older the beans, the longer they will take to cook. Squeeze each

fava bean between your thumb and forefinger to remove skin. Set

beans aside.

In large soup pot over medium-high heat, heat oil and fry onions

and meat, stirring occasionally, until onions are soft, 4 to 5

minutes. Add saffron, turmeric, ginger and 8 cups water. Cover

and bring to rolling boil. Reduce heat to medium-low, add fava

beans and cook, covered, until beans are tender, 1 to 1 1/2 hours

depending on age of beans.

Coarsely chop together tomatoes, parsley and cilantro sprigs. Add

tomato mixture, lentils, pepper, cinnamon and salt to taste. Cover

and cook until lentils are tender, 20 to 25 minutes.

Meanwhile, bring a pot of water to boil for pasta. Add pasta and

cook until soft, 5 to 6 minutes.

Drain and stir into soup. Taste and add salt to taste and adjust

pepper. When soup is heated through, ladle harira into individual

soup bowls. Top with chopped cilantro and serve immediately with

lemon wedges. 8 servings.

Note: Substitute orzo or the tiny soup pasta called acini di pepe

for the crushed vermicelli, if you prefer.

Category: African Recipes

Recipe ingredients and directions:

Vegetarian Harira (North Africa)

2 tablespoons olive oil

2 onions, sliced

1 (28-ounce) can whole tomatoes

2 teaspoons ground turmeric

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

20 sprigs cilantro

20 sprigs Italian parsley

8 threads Spanish saffron, lightly toasted

1/2 cup whole wheat berries

6 cups vegetable broth

1 cup lentils, rinsed and picked over

1 (15-ounce) can garbanzo beans

1 teaspoon salt

Freshly ground pepper

1 egg, lightly beaten (optional)

Juice of 2 lemons (optional)

Cilantro leaves

Lemon wedges

Crusty bread

Heat oil in large soup pot over medium-high heat. Fry onions,

stirring occasionally, until golden, 4 to 5 minutes.

Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro,

parsley and saffron in blender. Add to onions, cover and bring to

rolling boil over high heat. Lower heat to medium, add wheat berries

and broth and cover tightly. Cook until wheat berries are fairly

tender, 1 to 1 1/2 hours.)

Add lentils and garbanzo beans with liquid. Cover and cook until

lentils are tender, 20 to 25 minutes.

Ten minutes before serving, lower heat to simmer and season with

salt and pepper to taste. Just before serving, beat egg with lemon

juice in small bowl and add to soup, stirring with long wooden

spoon until mixture forms strands. Ladle harira into individual

soup bowls. Top with cilantro and serve immediately with lemon

wedges and crusty bread. 8 servings.

Category: African Recipes

Recipe ingredients and directions:

Harira Soup

1 onion, chopped

2 ribs celery, chopped

1 small bunch cilantro, chopped

1 small bunch parsley, chopped

3 cloves garlic, minced

1/2 teaspoon chopped yellow root ("kharqoum")*

16 oz can garbanzo beans, drained

16 oz can large butter beans or lima beans, drained

28 oz can whole peeled tomatoes, chopped & drained

1 cup lentils

1/2 cup rice

2 tablespoons tomato paste

2 teaspoons salt or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

10 1/4 cups water, divided

1/2 cup broken vermicelli

2 tablespoons flour

1 tablespoon lemon juice

In a Dutch oven, put onion, celery, cilantro, parsley, garlic,

yellow root, garbanzo beans, butter beans, tomatoes, lentils, rice,

tomato paste, salt, pepper, cumin, and 10 cups of water. Bring to

a boil and cook, uncovered, on medium heat for 30 minutes. Add

vermicelli and cook 5 minutes. In a small cup, mix flour with

remaining 1/4 cup water until smooth. Stir into soup and cook 1

minute. Add lemon juice and serve.

Yellow root can be found at most ethnic-type farmers markets.

Category: African Recipes

Recipe ingredients and directions:

West African Chicken and Groundnut Stew

2 whole boneless skinless chicken breasts

1 tablespoon peanut oil or oil

1 medium onion, chopped

1 garlic clove, minced

1/2 teaspoon ground red pepper

1 can whole tomatoes, (28-oz.) undrained, cut up

1 can Great Northern beans, (15.5-oz.) undrained

1 can corn, (11-oz.) drained

1 sweet potato, peeled, chopped

1/4 cup peanut butter

3/4 cup water

1 teaspoon salt

1 tablespoon tomato paste

1/2 teaspoon ginger

1 teaspoon chili powder

3 cups hot cooked rice

Cut chicken breasts into 1/2-inch pieces. In 4-quart Dutch oven

over medium-hig h heat, cook chicken in oil until chicken is lightly

browned and no longer pink, stirring frequently. Add onion and

garlic; cook and stir 3 to 4 minutes or unti l onion is tender.

Add remaining ingredients except rice; mix well. Bring to a boil.

Reduce heat to medium-low; cover and cook 30 minutes or until sweet

potat o is tender, stirring occasionally. If stew becomes too thick

add additional water. Serve stew over hot rice. 8 (1 1/2-cup)

servings (8 grams of fat)

Category: African Recipes

Recipe ingredients and directions:

African Ground Nut Stew

2 large onions, peeled and minced

1 tsp fresh thyme

1 Tbsp whole wheat flour

5 oz. water

8 oz. ground nuts (cashews, hazelnuts, pecans, almonds – whatever)

4 oz. breadcrumbs

1 Tbsp lemon juice

Salt & Pepper

Preheat oven to 400. Melt 2 oz. butter in pan and saute onions

until tender. Add the thyme and flour and stir for 1-2 min., then

add water and stir until thickened. Remove from heat, add the

rest. Mix well. Place in a well-greased loaf pan and bake for

35-40 minutes. Serve with cranberry sauce.

Category: African Recipes

Recipe ingredients and directions:

African Groundnut Stew

2 pounds stew meat, cut in 1-inch chunks

2 teaspoons salt

1/2 teaspoon pepper

2 medium onions

2 medium tomatoes [nb: Roma best]

2 tablespoons salad oil [nb: peanut oil best]

1 cup unsalted peanuts, coarsely broken

4 cups hot cooked rice

In a covered medium saucepan, cook meat, 1 1/2 cups water, salt,

and pepper for 1 1/2 hours or until tender.

Meanwhile, in covered electric blender container at low speed [nb:

this is pre-Cuisinart], blend onions and tomatoes until smooth (or

chop onions and tomatoes very fine.)

In large skillet over medium-high heat, in hot oil, cook onion-tomato

mixture for 5 minutes.

Add meat mixture and peanuts, cook about 20 minutes until sauce

cooks down slightly.

Serve with Joloff rice. 6 Servings.

Accompaniments: Pass small bowls of shredded coconut, orange

segments, pineapple chunks, and fried onions to sprinkle over

individual servings of stew, if you like.

Category: African Recipes

Recipe ingredients and directions:

South African Groundnut Stew

2 sweet potatoes, cubed

2 tablespoons oil

3 cloves garlic, minced

3 tablespoons fresh ginger root, minced

2 tablespoons ground coriander

1/2 teaspoon cayenne

4 cups onion, chopped

1 eggplant, cubed

2 tomatoes, chopped

1/4 to 1/2 cup stock or water

1 cup zucchini, chopped

2 green bell pepper, chopped

2 cups tomato juice

1/2 cup peanut butter

Steam or boil sweet potato cubes until tender. Saute garlic, ginger

and spices for 1 minute; add onions and cook until soft. Add tomatoes,

eggplant & stock or water; simmer 10 minutes. Add zucchini and bell

pepper, continue to simmer until all vegetables are tender about 20

minutes. Add sweet potatoes to stew along with tomato juice and peanut

butter. Stir well and simmer on a very low heat for 5-10 minutes,

stirring to prevent sticking.

Serve on rice, couscous or millet.

Almond butter may be used in place of peanut butter.

Category: African Recipes

Recipe ingredients and directions:

CHICKEN-GROUNDNUT STEW (West Africa)

Stewed Chicken with Peanut-and-Tomato Sauce

To serve 6

5 to 6-pound chicken, cut into 12 or more pieces

1 tablespoon salt

1 tablespoon ground ginger

1/2 cup peanut oil

1 cup finely chopped onions

5 medium-sized firm ripe tomatoes, coarsely chopped and pureed

1/4 cup tomato paste

1/2 cup dried ground shrimp

1 teaspoon finely chopped garlic

1/4 teaspoon finely grated, scraped fresh ginger root

1/2 teaspoon ground hot red pepper

1/2 teaspoon white pepper

6 cups boiling water

1/4 cup coarsely crumbled dried small fish, if available

2 whole fresh hot chiles, each about 3 inches long

1 cup peanut butter and 1 cup cold water beaten until smooth

12 large fresh okra, washed and stemmed, or 12 frozen okra

6 hard-cooked eggs

Pat the chicken completely dry with paper towels. Combine the salt

and ground ginger, and rub the mixture evenly over each piece of

chicken. In a heavy 5- to 6-quart casserole, heat the oil over

moderate heat until it is very hot but not smoking. Brown the

chicken in the hot oil, 3 or 4 pieces at a time, turning the pieces

frequently with the tongs and regulating the heat so that they

color richly and evenly without burning. As they brown, transfer

the pieces to a plate. Discard all but about 1/4 cup of the oil

remaining in the pan and drop in the chopped onions. Stirring

frequently and scraping the browned particles from the bottom of

the pan, cook the onions for about 5 minutes, until they are soft

and translucent. Watch carefully for any sign of burning and reduce

the heat if necessary. Add the pureed tomatoes, tomato paste,

ground shrimp (if available), garlic, ginger root, red pepper and

white pepper. Raise the heat to high and stir until the mixture

comes to a boil. Then reduce the heat to low and simmer uncovered

for 5 minutes. Stirring constantly, pour in the boiling water in

a thin stream and add the dried fish (if available) and the whole

chilies. Return the chicken and any liquid accumulated around it

to the casserole, and turn the pieces about with a spoon until they

are evenly coated. Cook uncovered over low heat for 15 minutes.

Stir in the peanut-butter paste and the okra, and continue cooking

uncovered for about 1 hour, or until the chicken is tender and the

dark meat shows no resistance when pierced with the point of a

small, sharp knife. Add the hard-cooked eggs and simmer for 4 or

5 minutes, or until the eggs are heated through. Serve the stew

at once, directly from the casserole or mounded attractively in a

heated bowl or deep platter, accompanied by as many of the garnishes

as you like.

GARNISHES:

1/2 cup finely chopped onions

1 cup finely diced fresh pineapple

1/2 cup coarsely chopped unsalted roasted peanuts

Diced tomato salad

Spiced okra

Avocado salad with ginger

Fried plantain cubes

Diced ripe papaya

Yam fufu (below)

Category: African Recipes

Recipe ingredients and directions:

WEST AFRICAN GROUNDNUT STEW

2 sweet potatoes, cubed

2 T. oil

3 cloves garlic, minced

3 T. fresh gingerroot, minced

2 T. ground coriander

1/2 tsp. cayenne

4 c. chopped onion

1 eggplant, cubed

2 tomatoes, chopped

1/4-1/2 c. stock or water

1 c. chopped zucchini

2 green bell peppers

2 c. tomato juice

1/2 c. peanut butter (I use almond butter cause I’m allergic to pb)

Steam or boil sweet potato cubes until tender. Saute garlic, ginger

and spices for 1 minute; add onions and cook until soft. Add

tomatoes, eggplant and stock/water; simmer 10 minutes. Add zucchini

& bell pepper, continue to simmer until all vegetables are tender,

~ 20 minutes. Add sweet potatoes to stew along with tomato juice

and almond butter. Stir well and simmer on very low heat for 5-10

minutes, stirring to prevent sticking. Serve on rice, couscous or

millet.

Category: African Recipes

Recipe ingredients and directions:

SALATA MISHWIYYA (GRILLED SALAD)

Tunisia

1/2 pound ripe, but firm, tomatoes

2 green bell peppers (about 3/4 pound)

4 fresh red chili peppers (about 1/2 pound)

1 medium-size onion, peeled and quartered

2 garlic cloves, peeled

4 1/2 teaspoons caraway seed

> teaspoon salt

3 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

24 imported black olives, pitted or whole

13 1/2-ounce can imported tuna in olive oil, drained and flaked apart

2 hard-boiled eggs, shelled and quartered

Prepare a hot charcoal fire or preheat a gas grill on high for 20

minutes. Grill the tomatoes, peppers, and onion until all have

blackened and blistered peels or black grid marks, about 15 minutes

for the smaller peppers and tomatoes, and about 20 to 25 minutes

for the bell peppers and onion.

Peel and seed the grilled vegetables, cut them up, and place in a

food processor. Process with 4 or 5 short pulses and transfer to

a medium-size bowl.

Pound the garlic, caraway seeds, and salt together in a mortar with

a pestle until almost a paste, then stir into the grilled vegetables.

Arrange on a platter, drizzle with the olive oil and lemon juice,

and garnish with the olives, pieces of tuna, and quartered eggs.

Makes 4 servings

Category: African Recipes

Recipe ingredients and directions:

Djerba-style Grilled Prawns (Tunisia)

Yield: 4 servings

16 whole green prawns backs split open and deveined

2 tsp harissa paste

4 Tbsp extra virgin olive oil

1 Tbsp lemon juice

2 large ripe tomatoes, diced

1 cup diced shallots

1 large Spanish onion, diced

2 tsp chopped coriander

1 tsp ground cumin

1 Tbsp chopped garlic

2 Tbsp chopped capers

2 Tbsp lemon juice

2 Tbsp light olive oil

pinch sugar

Combine harissa paste, olive oil, and lemon juice and baste the

cut flesh of the prawns.

To make the relish, combine ingredients in bowl and toss lightly.

Leave for 20 mins. Grill or broil prawns and serve with tomato

relish.

Category: African Recipes

Recipe ingredients and directions:

Milookhiyya (Egyptian Green Herb Soup)

Yield: 6 servings

1 quart chicken stock, fresh or canned

1 cup dried milookhiyya, spinach-like Egyptian herb, picked clean and crumbled

1 Tablespoon tomato paste

1 teaspoon salt

black pepper, freshly ground

2 teaspoons garlic, finely chopped

2 teaspoons Ground coriander

2 Tablespoons butter

In a heavy 3 to 4 quart saucepan, bring stock to a boil over high

heat. Stir in the milookhiyya, tomato paste, salt and a few grindings

of the pepper and reduce the heat to low. Stirring occasionally,

simmer for about 20 minutes, or until the milookhiyya has dissolved

and the soup is thick and smooth.

With a mortar and pestle or the back of a spoon, mash the garlic

and coriander to a smooth paste. In a small skillet, melt the

butter over moderate heat. When the foam has almost subsided, add

the garlic and coriander and, stirring constantly, cook for a minute

or two until the garlic is lightly browned. Add the entire contents

of the skillet to the soup and, stirring constantly, simmer for 2

or 3 minutes more.

Taste for seasoning and serve at once from a heated tureen. In

Egypt, milookhiyya is often accompanied by hot cooked rice and

sliced boiled chicken or game birds, presented separately on

individual plates.

Category: African Recipes

Recipe ingredients and directions:

Liberian Plantain Gingerbread

1/2 cup sugar

1 tsp. vanilla

1/2 cup water

2 cups half-ripe, plantains, sliced

2 1/3 cups flour

1/2 tsp. salt

1 1/2 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/4 tsp. clove

1/4 tsp. nutmeg

1/3 cup butter

1 cup molasses

1 cup sour milk (or 2/3 cup boiling water)

Buttered 9-inch square baking pan heavily. Make a syrup of the

sugar, vanilla, and 1/2 cup water. Cook plantains in this syrup

lightly. Drain. Slice plantains into coin-size pieces and spread

evenly over bottom of buttered pan. Sift all dry ingredients and

spices. Set aside. Put butter and molasses into a saucepan and

bring to boiling point. Add milk (or water) and dry ingredients

alternately. Beat vigorously. When smooth, pour mixture over

plantains in pan. Bake at 350 F. for 50 to 55 minutes until done.

Let stand for 5 minutes. Loosen with spatula. Turn upside down

on serving plate. Cut in squares to serve. (Whipped cream topping

may be used.) Serves 8.

Category: African Recipes

Recipe ingredients and directions:

GINGER CAKE (SIERRA LEONE, WEST AFRICA)

2 cups sifted flour

6 Tablespoons sugar

3 Teaspoons ginger

1/2 teaspoon salt

1/8 teaspoons ground red pepper

6 Tablespoon butter or margarine.

4 tablespoon water or milk

Sift the dry ingredient together into a bowl (flour, sugar, ginger,

salt, ground pepper).

Rub in the fat thoroughly. Add the liquid and mix to a firm dough.

Roll out on a floured board about 3/8 inch thick. Cut into rounds.

Bake on a greased cookie sheet for about 15 minutes at 350 degrees.

(ABOUT 20 pieces).

Category: African Recipes