Faceromance

South African Raisin Rice

1 cup rice
2 1/4 cups boiling water
1/2 teaspoon grated lemon rind
1 (1-inch long) cinnamon stick
1/2 teaspoon ground turmeric
1 teaspoon salt
3/4 seedless raisins
2 tablespoons butter
3 tablespoons granulated sugar

Sprinkle rice into rapidly boiling water.
Add lemon rind,
cinnamon stick, turmeric and salt.
Cover and boil slowly 20
minutes.

Turn off heat and let sit for about 15 minutes to absorb all
water.

Add raisins, butter and sugar, mixing well.

If this is being used to stuff chicken, boil rice about 15
minutes.

West African Roast Pepper Chicken

1 broiler fryer chicken, cut up
1/4 to 1/2 cup peanut oil or melted butter
3/4 teaspoon salt, or to taste
1/2 to 1 teaspoon cayenne pepper
1 (4 ounce) jar can pimento, diced
1 onion, finely diced
1 tomato, peeled and diced

Brown chicken in oil.
Season with salt and cayenne pepper.
Arrange in baking pan and sprinkle with pimento, onion and tomato.
Bake in hot oven at 400 degrees until cooked and golden brown (45
minutes to 1 hour).
May cover during first part of cooking
time.

Serves 4.

South African Meat Loaf

1 pound ground meat
2 slices bread
2 tablespoons vinegar
1 apple
1 egg
2 onions
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup raisins
1 tablespoon granulated sugar

Mix bread with a little milk; set aside.
Sauté in
butter the onions, salt, pepper, vinegar, apple and curry.
Mix with
meat.
Add bread, egg and raisins.
Bake for one hour at 350 degrees
F.

African Fruit Slush

Posted by philocrates 5/30/02 3:30:09
pm

Source: Submitted by Jennifer Pearson

Juice of 5 oranges
Juice of 3 lemons
4 cups granulated sugar
5 cups water
3 or 4 mashed ripe bananas
1 can crushed pineapple

Procedure: Dissolve sugar in hot water and cool.
Add all other
ingredients and freeze.
(Other fruit can be added to the bananas
and pineapples such as pears, peaches, strawberries, kiwi, etc.)
Spoon frozen mixture into glass and add Sprite, 7-Up, or Ginger
Ale.

Mozambique Fiery Shrimp Curry (Peri Peri Kari)

Posted by jerseyjan 7/12/01 7:22:07 am

Source: Courtesy of Julie Sahni

Serves 4

1 1/2 pounds large shrimp, deveined and peeled with the tail
left on
1 teaspoon curry powder
1 tablespoon lemon juice
3 tablespoons unsalted butter or peanut oil
2 teaspoons minced garlic
1 small (3 ounce) red onion, peeled and minced
2 teaspoons peri-peri paste (see recipe below) or
2 teaspoons minced fresh, green chiles with
seeds
2 medium-size ripe tomatoes, minced or pureed with skin
1 teaspoon lemon thyme, or 1/2 teaspoon thyme
plus 1/2 teaspoon lemon zest
2 tablespoons finely chopped parsley
2 teaspoons paprika
1/2 cup chicken broth or water
Coarse salt to taste

In a bowl, toss the shrimp with curry powder and lemon juice and
set aside.

Heat 1 tablespoon of the butter in a large saute pan over high
heat until hot.
Add the garlic and the shrimp, toss and stir until
they turn pink and cut up, about 2 minutes.
Remove the shrimp into
a bowl.

Add the remaining butter to the pan along with the onions.
Reduce the heat to medium-high and cook, stirring, until the onions
are soft and begin to brown, about 4 minutes.
Stir in the peri-peri
paste, tomatoes, lemon thyme, parsley, paprika and the broth.
Cook
until the tomatoes are soft and the sauce has thickened, about 3
minutes.

Return the shrimp to the sauce and cook until the contents are
heated through.
Check the seasoning and add salt to taste.

Serve over plain cooked rice.

Indian-style Peri Peri Sauce

Makes 1/3 cup

1/2 cup sliced fresh hot red (or green) chiles,
about 10, 5-inch long chiles
2 teaspoons tomato paste or 4 teaspoons tomato puree
1 teaspoon lemon zest
1 teaspoon ground cumin or cumin seeds

Combine all the ingredients in a blender or a food processor and
process until the chiles are finely minced to a paste.
If you are
using the cumin seeds, it will not be completely ground which is
perfectly acceptable.

Julie Sahni’s Homemade Curry
Powder

Makes 1 cup

2/3 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon yellow mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon white peppercorns
24 whole green cardamom pods, about 1 tablespoon
5 dried, whole red chiles, broken into bits
1 (3-inch) cinnamon stick, broken into bits
1 teaspoon fennel seeds
1 teaspoon whole cloves
1 teaspoon celery seeds or dill seeds
2 tablespoons turmeric
1 tablespoon paprika
32 dried kari leaves or mint leaves
2 teaspoons ground ginger powder
1 teaspoon ground mace or grated nutmeg
1 to 9 teaspoons cayenne

Combine coriander, cumin, mustard, fenugreek, peppercorn,
cardamom, chile, cinnamon, fennel, clove, and celery seeds in an
unseasoned frying pan.
Roast the spices over medium-high heat,
stirring, until they are lightly colored, about 5 minutes.

Remove and cool spice-mixture before grinding into a powder in a
coffee grinder.
Transfer the curry powder into a jar, cover tightly
and store in a cool dark place.

African Red Dip with Shrimp

The West African ata sauce is based on a homemade red pepper
paste.
The paprika is “toasted” before it is added to bring out its
characteristic flavor.

Ata Sauce
1 cup chili sauce
2 tablespoons Red Pepper Paste
1 dozen chilled cooked shrimp

Mix chili sauce and Red Pepper Paste.
Serve with chilled cooked
shrimp.

Red Pepper Paste
1/4 cup dry red wine
1 teaspoon ground red pepper
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/8 of a medium onion
1 small clove garlic
1/4 cup paprika

Place all ingredients except paprika in blender container.
Cover
and blend on high speed until smooth, scraping sides of blender
frequently.

Heat paprika in 1-quart saucepan for 1 minute.

Add spice mixture gradually, stirring until smooth.
Heat,
stirring occasionally, until hot — about 3
minutes; cool.

Injera (Ethiopian Flat Bread)

In addition to being a bread, Injera is also used as an eating
utensil.
In Ethiopia and Eritrea, this spongy, sour flatbread is
used to scoop up meat and vegetable stews.
Injera also lines the
tray on which the stews are served, soaking up their juices as the
meal progresses.
When this edible tablecloth is eaten, the meal is
officially over.

1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
Pinch of salt
Peanut or vegetable oil

Put the teff flour into a mixing bowl, and sift in the
all-purpose flour.
Slowly add the water, stirring to avoid lumps.
Stir in the salt.

Heat a nonstick pan or lightly oiled cast iron skillet until a
water drop dances on the surface.
Make sure the surface of the pan
is smooth: Otherwise, your injera might fall apart when you try to
remove it.
Coat the pan with a thin layer of batter.
Injera should
be thicker than a crêpe, but not as thick as a
traditional pancake.
It will rise slightly when it heats.
Cook
until holes appear on the surface of the bread.
Once the surface is
dry, remove the bread from the pan and let it cool.

African Vegetable Stew (Vegetable Biryani)

1 cup chopped onion
1/2 cup minced parsley
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 tablespoons butter or margarine
5 cups water
1 cup sliced carrots
1/2 cup dried lentils
1 cup uncooked regular rice
1 (16 ounce) can whole tomatoes, undrained
3/4 teaspoon salt
1 (10 ounce) package frozen green peas
3 sprigs fresh mint, snipped
Plain yogurt

Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper
and ginger in butter in Dutch oven until onion is tender.

Stir in water, carrots and lentils.
Heat to boiling; reduce
heat.
Cover and cook 25 minutes.

Add rice, tomatoes and salt.
Heat to boiling; reduce heat.
Cover
and cook 20 minutes.

Stir in peas, green beans and mint.
Heat to boiling; reduce
heat.
Cover and cook until peas and beans are tender, about 5
minutes.

Serve with a dollop of yogurt.

Yields 6 to 8 servings.

Avocado Broth

2 (10 1/2 ounce) cans condensed beef broth
2 broth cans water
3 to 4 drops red pepper sauce
2 tablespoons lemon juice
1 large ripe avocado, thinly sliced

Heat beef broth, water, red pepper sauce and lemon juice just to
boiling.
Add avocado.

Makes 10 (1/2 cup) servings.

Banana-Coconut Cake (Akwadu — Ghana)

5 medium bananas
1 tablespoon butter or margarine
1/3 cup orange juice
1 tablespoon lemon juice
3 tablespoons packed brown sugar
2/3 cup shredded coconut

Cut bananas crosswise into halves; cut each half lengthwise into
halves and arrange in greased 9-inch pie plate.
Dot with butter;
drizzle with orange and lemon juices.
Sprinkle with brown sugar and
coconut.
Bake at 375 degrees F until coconut is golden
— 8 to 10 minutes.

Yields 5 or 6 servings.