Today is Tuesday, February 07 2012 9:28 am
Ethnic / Africa & Middle East |
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| Recipe | Rating |
| Roast Kudu Fillet with Boerewors Stuffing - South Africa
To cook place into a hot pan or on to a chargrill, turning frequently, and allow to cook until the boerewors has firmed up. Slice thickly and serve. For the pinotage sauce, sweat off the finely diced shallots and add the red wine (pinotage) a little at a time allowing it to reduce by at least two thirds. Add the demi to the wine slowly until a thickish, dark consistency is achieved. Check taste and serve. ----- ---------- |
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| Pan-Roast Sweet Potatoes - South Africa
to roast in a moderate to high oven (275C) until brown. Serve with a sprinkling of clementine zest. ----- ---------- |
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| North African Pumpkin Salad with Garlic, Chilli Paste And C
Add the venigar, Harissa, caraway seeds, balsamic vinegar and salt. Mix together. Garnish with the coriander and quartered eggs. ----- ---------- |
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| Morogo And Samp Risotto - South Africa
Sweat off the onion and garlic in olive oil. After 2 minutes add the drained samp, stirring very well. Ensure that the samp does not stick to the bottom of the pot Once the samp is well coated with oil add the leftover morogo water and enough other water to cover the samp. Keep stirring, tasting frequently, and add salt after about 15 minutes, checking to make sure you don't over-salt. When the kernels are soft add the morogo and continue stirring. The mixture should start breaking down with spinach and samp binding well. Remove from the heat and serve. ----- ---------- |
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| Grilled Swordfish with North African Spice Rub
to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve. Serves 4. Bon Appetit July 1995 Per serving: 1078 Calories (kcal); 43g Total Fat; (36% calories from fat); 144g Protein; 23g Carbohydrate; 267mg Cholesterol; 706mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates ----- ---------- |
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| Sauteed Patty Pans - South Africa
the last minute. Allow the sauce to thicken slightly. ----- ---------- |
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| Chicken Wings Africana
Make the sauce: In a blender blend together the peanut butter, the cream of coconut, the garlic, the water, the bell pepper, the red pepper flakes, and the soy sauce until the mixture is smooth and season the sauce with salt. Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander. Makes 20 to 24 wings. Gourmet February 1992 ----- |
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| Cape Seed Loaf - South Africa
well-greased loaf tin. Allow to prove for 10 minutes and then bake at 220C until ready, about 40 minutes. ----- |
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| Cape Curry Powder (South African)
grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179 ----- |
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| Cape Brandy Pudding - South Africa
minutes. For the sauce, heat butter, sugar and water until boiling, then whisk in jam, vanilla essence and salt. Allow to reduce until slightly thick. Pour over the pudding when it is done and allow to soak in. Reserve some of the sauce for serving. Serve with fruit and cream. ----- |
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| Buttered Gem Squash - South Africa
spoon. Scoop out the flesh and season with nutmeg and a little butter, and serve. ----- |
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| African Slaw
and mix. ----- |
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| African Chicken Wings
you want to start with whole wings and split them yourself before cooking, split them at each joint and discard the tips. This makes them so much easier to eat. NOTES : 60 to 70 pieces ----- |
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| African Chicken
Pour the remaining African chicken sauce and continue baking for a further 15 minutes then grill briefly until the chicken is golden brown. Serve with salad or extra green vegetables. Per serving: 14464 Calories (kcal); 1034g Total Fat; (65% calories from fat); 1063g Protein; 169g Carbohydrate; 5432mg Cholesterol; 4773mg Sodium Food Exchanges: 7 Grain(Starch); 146 Lean Meat; 11 Vegetable; 0 Fruit; 116 Fat; 0 Other Carbohydrates ----- |
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| Yaasa (West Africa, Senegal)
This is just Delicious!!!! Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 200 by "Diane Geary" |
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| West African Pot Roast
and serve with the sauce. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 12:54:44 -0400 From: Laura Hunter |
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| West African Coconut Rice
NOTES : Rice is cooked in coconut milk as is sometimes done in the Far East. The West African touch is the addition of tomatoes and onions. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland |
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| W African Pineapple Quencher
Strain liquid, reserving liquid and fruit and discarding pineapple peel with cloves and orange peel. In blender container, in batches, process pineapple with liquid until smooth; transfer to 2-quart pitcher, cover, and refridgerate until whilled. Serve over ice in chilled glassed and garnish each partion with a mint sprig. Posted to MC-Recipe Digest V1 #1069 by Dianne Weinsaft |
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| South-African Lamb Pilaf
minute. Reduce heat to low. Stir in curry powder until fragrant, 1 to 2 minutes. Add soaked fruits and 1 cup of soaking liquid. Stir in vinegar and sugar. Add cooked meatballs, pushing them down into liquid. Cover wok; simmer 20 minutes. STir in tomato paste or ketchup. Stir until liquid thickens, 1 to minutes. Add salt to taste. Spoon bulgar or rice onto large platter. Top with lamb mixture. Garnish with banana slices. Sprinkle with peanuts. NOTES : Deliciously different, eye-pleasing and easy to prepare Recipe by: HP Books - More Wok Cookery Posted to MC-Recipe Digest V1 #580 by jlangel@juno.com (Jim Angel) on Apr 19, 1997 ----- ---------- |
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| South African-Lithuanian Stuffed Matzo Balls
Place the matzo balls into the 3 qts of rapidly boiling salted water and simmer 20 minutes. Preheat the oven to 400F. Drain the matzo balls and place in a pan greased with chicken fat, cover with remaining 4 tsp chicken fat and sprinkle with cinnamon. Bake 15-20 minutes or until slightly browned. Serve with chicken soup. Recipe by: : The Jewish Holiday Kitchen_ by Joan Nathan. Posted to JEWISH-FOOD digest Volume 98 #006 by lisamontag@juno.com (Lisa Montag) on Jan 5, 1998 ----- ---------- |
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| South African Sweet Potato Fritters
Posted to MC-Recipe Digest V1 #364 Recipe by: COOKING LIVE SHOW #CL8788 From: "Angele and Jon Freeman" |
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| Pickled African Peaches
Tighten caps and let stand in dark place at least 2 weeks. I don't remember where this came from, but I suspect that it was either Gourmet or Sunset Magazine. In my handwritten copy it also called for 2 teaspoons ground cumin as well as one tablespoon. I omitted it above, but I think it should have been 2 teaspoons ground coriander. Posted by Stephen Ceideberg; May 2 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip ----- ---------- |
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| North African Orange and Lamb Kebabs Jb
4. Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until cooked to desired doneness - 7 to 10 minutes for medium-rare. Serve immediately. 255 Cal, 27 G Pro, 7.0 G Fat, 21 G Carb, 350 MG Sod, 76 MG Chol, 4.0 G Fiber Reprinted From Eating Well Magazine website. Posted to MM-Recipes Digest V4 #287 by Julie Bertholf |
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| North African Cornish Hens
yellow when the flesh is pierced with a fork, 50 to 60 minutes. Serve immediately, discarding the cooked fruits. Uploaded by Nan Blanchard; 73540,700 mrarchway@aol.com Recipe By : KWANZAA: An African-American Celebration of Culture and Cook From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip ----- ---------- |
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| North African Coriander Bread
regular baking you may double all of the ingredients, mix as you do regular bread and bake in 2 greased coffee cans at 350 degrees for 45 minutes. I do have Mastercook but really don't like to use it so this one is not formatted. Linda B in IL Posted to TNT Recipes Digest by "lbrandau" |
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| North African Beet Salad (Shulman)
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: "This pretty Moroccan salad has the characteristic seasonsings: orange flower water, sweet spices with cinnamon and nutmeg or earthy ones like cumin." --MRS Recipe by: MEDITERRANEAN LIGHT by Martha Rose Shulman Posted to MC-Recipe Digest by KitPATh |
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| Jollof Rice (West African Paella)
Combine rice with tomato paste, which should coat the rice grains without drowning them. (In the finished dish, the rice should be tinted orange, too much tomato paste will make it red.) Stir the coated rice to the pot and continue to simmer, adding water sparingly, as needed, to avoid burning. When the meat, rice and vegetables are tender, the Jollof Rice is ready to serve. Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 17:24:07 -0500 From: LD Goss |
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| Ingelegde - African Recipe
To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings. Posted to MM-Recipes Digest V4 #264 by Harrison |
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| Harissa (African)
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Collected from the Int'l Fido Cooking Echoes Posted to FOODWINE Digest 19 November 96 Date: Wed, 20 Nov 1996 07:12:10 +0000 From: Joell Abbott |
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| Futari (African Squash and Yams)
approximately 3 to 5-minutes. Add all remaining ingredients and heat to a boil, stirring occasionally. Reduce heat and cover. Continue to simmer for about 20 to 25-minutes, stirring occasionally, until vegetables are tender. Remove cover and continue to simmer an additional 5-minutes until vegetables are cooked thoroughly. Serve warm. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff |
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