* 2 large onions, finely chopped
* 2 tablespoons vegetable oil
* 1 teaspooncumin seed
* 1 teaspoon mustard seeds (the black kind, if possible)
* 8 medium potatoes, quartered
* 1 1/2 teaspoons fresh ginger, crushed
* 1 large garlic clove, minced and crushed
* 1 tablespoon ground cumin
* 1 tablespoon whole coriander seed, crushed
* 2 chili peppers (I will used a lesser amount of crushed red pepper flakes.) or 1 teaspoon cayenne pepper (I will used a lesser amount of crushed red pepper flakes.)
* 1/2 teaspoon turmeric
* 1 teaspoon salt
* 4 cinnamon sticks
* 6 cloves
* 4 ounces tomato paste
* 1/2 lb fresh green beans, trimmed
* 1/2 small cauliflower, broken into pieces
* 1 medium eggplant, cut into chunks
* 8 ounces green peas (fresh or frozen)
* 8 ounces leafy greens, chopped (small bunch, fresh or frozen, kale, spinach, collards, swiss chard, etc.)
* 1 (15 ounce) can chickpeas, drained (garbanzo beans)
Preheat oven to 350°F.
In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds.
Add the potato pieces and stir to coat each piece with spices.
Add remaining spices and continue to stir for several minutes.
Thin the tomato paste with 2/3 cup of water and stir into the pot.
Add vegetables, one at a time, cooking for a minute or so between each addition, add chickpeas last.
If your pot isn’t oven proof transfer mixture to one that is and cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes.
The consistency of this curry should be thick, rather than watery, but add more liquid if needed to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot.
PREPARATIONS: Butternut squash - peel, core and cut into 2-inch chunks
DIRECTIONS: In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.
Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes.
PER SERVING: 211 Calories, 1 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium.
3.5 ww winning points
CAUTION: When handling chile peppers, wear gloves to prevent irritation.
NOTES : "Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoo
Looking for the best guacamole dip recipe? Try this Mexican guacamole dip recipe made with fresh jalapeno peppers and of course, avocados! Guacamole recipe courtesy of Avocados from Mexico.
Ingredients:
* 2 tbsps finely chopped fresh cilantro
* 2 tsp finely chopped yellow onions
* 2 tsp minced jalapeno or serranochilies
* salt
* 2 large ripe avocadoes, peeled and seeded
* 2 tbsp finely chopped plum tomato (1 small tomato)
* 2 tsp fresh squeezed lime juice
* warm tortilla chips, for serving
Preparation:
Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and q/w teaspoon of salt in the bottom of a medium-size bowl.
Add the avocados and gently mash with a fork until chunky-smooth.
Fold the remaining cilantro, onion, and chile into the mixture.
Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm tortilla chips.
Makes 4 servings of the best guacamole dip ever!
Nutritional information per serving:
191 calories, 2.4 grams protein, 18.5 grams fat, 8 grams carbohydrate
* 4 lg Eggplants peeled & cubed
* 2 ts Salt
* 2 lg Onions chopped
* 2 ea Garlic cloves crushed
* 4 tb Oil
* 1 ts Cumin seeds crushed
* 1 ts Coriander
* 3 ea Cardamom pods
* 2 ts Ginger grated
* 1/2 ts Turmeric
* 1 ts Salt
* 2 ea Chili peppers crushed
* 3 lg Potatoes chopped
* 1 ea Tomato peeled & chopped
* 1 ts Tomato paste
Instructions:
Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes. Meanwhile in a large skillet saute onions & garlic in the oil until golden stirring & ensuring that it's not scorching. Add all the spices & peppers & stir-fry a couple of minutes. Squeeze eggplant pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden. Add more oil if necessary Add the potatoes & let them brown on all sides. When potatoes are somewhat tender but still fork resistant add tomatoes paste & 1 1/2 c water. Stir bring to a boil reduce heat & simmer until vegetables are tender but not mushy. The sauce should be thick like syrup. If too thin simmer a little longer. Serve over rice.
Servings: 4 "If you love peanuts, try this wonderfully easy and exotic recipe. Jalapeno peppers, green bell peppers, onion, and chunky-style peanut butter are added to chicken broth for a savory and high-protein soup. Ready in twenty minutes." Ingredients: 4 cups chicken broth 1 jalapeno pepper, seeded and minced 1/2 cup chopped green bell pepper
1.In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.
2.Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
In 'Vegan Fire and Spice' by Robin Robertson; mildly spicy by ratherbeswimmin'
1¼ hours | 1 hour prep
SERVES 4 -6
* 2 cups vegetable broth or water (broth recommended) * 2 cups quick cooking couscous * 1/2 cup dried currant or raisins * 2 tablespoons olive oil * 2 shallots, minced * 1 large red bell pepper, cut into 1/4 inch dice * 2 zucchini, chopped * 1 carrot, shredded * 1 hot chili pepper, minced * 4 scallions, minced * 1 teaspoon ground coriander * 1/2 teaspoon ground cumin * 1/4 teaspoon cayenne * 1/4 teaspoon turmeric * salt * fresh ground black pepper * 1 tablespoon fresh lemon juice * 1 tablespoon minced fresh parsley
1. Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes. 2. Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste. 3. Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes. 4. Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes. 5. Remove from heat and stir in the parsley; taste to adjust seasonings. 6. Serve hot, cold, or at room temperature. 7. *Can add a can of drained chickpeas for protein.
Senegalese Rice is a slightly simplified version of Ceebu Jën, with an English name. In Senegal, there can be new variation of this fish and rice dish every day, depending on the cook's preferences and what is available at the market. It is not necessary to use all of ingredients listed in this recipe, choose what you like. There are three essentials: (1) rice (2) fish, prepared as described; and (3) tomato, onion, and other vegetables. Include whatever ingredients you like: use a lot of different vegetables for a big dinner, or just a few for a simple meal. The French word riz (rice), pronounced "ree" rhymes with the English word "key". western african fields
What you need
* several cups of rice * stuffing mixture: o one or two sweet peppers (or bell peppers) (green, yellow, or red); chopped o one onion or two leeks or several scallions, chopped o garlic, minced (optional) o a small bunch of parsley o salt o hot chile pepper, cleaned and chopped (optional) * two to three pounds of fish: whole, filets, or steaks; cleaned (sea bass, hake, haddock, sea bream, halibut, or any similar firm-fleshed fish) * one cup vegetable oil * two onions, chopped * three or four tomatoes (peeled if desired), whole * tomato paste (optional) * one or more of the following root vegetables and tubers: o carrots, chopped o sweet cassava (also called manioc, yuca, or yucca) tuber; or potatoes, chopped o yams (sweet potatoes are not the same, but may be substituted), chopped * one or more of the following leaf and fruit vegetables: o cabbage, chopped o one or two sweet peppers (or bell peppers) (green, yellow, or red); left whole o one squash (any kind will do) or zucchini, cleaned and chopped o eggplant (aubergine, or guinea squash), peeled and chopped o okra o chile pepper, cleaned and chopped * cayenne or red pepper (to taste) * black pepper
What you do
* Cook rice in the normal manner. While the rice is cooking continue with the rest of the instructions. * Combine the stuffing mixture ingredients. Chop, mix, and grind them into a paste. A small amount of water or oil can be added. (Use a food processor if you have one.) Cut a few slits into the fish. Stuff the slits with the mixture. * Heat oil in a deep pot. Fry fish on each side, until nearly done. Add onions and fry until tender. Add tomatoes, cover, reduce heat and simmer for ten minutes. * Remove fish and set it aside. Add the whole sweet peppers and the root vegetables and tubers to the same pot in which the fish was fried. Add water to halfway cover the vegetables. Bring to a boil then reduce heat and simmer for 30 to 45 minutes. Then add the leaf and fruit vegetables. Add water only if necessary. Adjust seasoning. Place fish on top, but not in liquid. Simmer for another 30 minutes. * When all the vegetables are nearly done, carefully remove the tomatoes and a cup of the broth and place them in a separate pot. Add the cooked rice. Stir to mix tomato into rice, continue to heat and stir until the liquid is absorbed and the rice begins to stick to the bottom of the pot. (A spoonful of tomato paste could be added to the rice at this point.) * Place rice in the center of the serving dish. Scrape some of the crust from the bottom of the rice pot and put this over the rice. Put the fish on top of the rice, and surround it with the vegetables. Garnish with the rest of the parsley. Any remaining cooking liquid from the vegetables can be brought to a boil and served in a separate bowl as a sauce. Enjoy your dinner, you deserve it. * Serve Ginger Beer or Green Tea with Mint with your meal or afterwards.
Superkanja may be Gambia's super soup, but the name is probably a combination of Portuguese and West African words. Sopa, the Portuguese word for soup; like palaver a word left over from the early days of Portuguese exploration of the African coast. Kanja, evidently a West African word for okra. (?) Superkanja is also called supa kanja, supakanja and kanjadaa. bridge, west africa
What you need
* one cup palm oil or peanut oil (or any oil) * one pound stew meat (beef or similar), cut into cubes * one onion, peeled and chopped * one sweet red pepper, chopped (optional) * one hot chile pepper (left out, or left whole and removed at serving for a mild dish, or chopped for a spicy hot dish) * five to ten cups water * one smoked or dried fish, cleaned, rinsed in water, and bones removed, broken into bite-sized pieces * one fresh fish, cut into bite-sized pieces (optional) * one to two pounds of greens (spinach, collards, kale, turnip greens, okra leaves, sweet potato leaves), stems removed, cleaned, washed, and shredded * twenty to thirty okra, ends removed and cut into pieces * one or two Maggi® cubes or Maggi® sauce; or chicken or beef bouillon cubes * salt, red pepper (to taste)
What you do
* Heat about a quarter of the oil in a large pot. Fry the meat until browned. Add the onion and pepper and fry for another minute or two. * Add all remaining ingredients, bring to a boil. Reduce heat and simmer for one to two hours, until all is tender. * When soup has reduced to your liking, stir in additional palm oil (if desired) and simmer for another ten to twenty minutes. * Serve with plain boiled Rice.
Pepper Soup or Peppersoup—which is especially popular in the English-speaking countries of Western Africa: Ghana, Liberia, Sierra Leone, and Nigeria—doesn't have any more pepper than many other African soups. It is usually made with goat meat, but can also be made with beef, chicken, or mutton. There are many ways this soup can be seasoned. One Nigerian company makes "Peppersoup cubes" (for "easy, tasty, convenient peppersoup in double quick time"), which may be available in import grocery stores. palmnut warehouse in nigeria
What you need
* two pounds goat meat, lamb or mutton (beef for stew can also be used); cut into bite-sized pieces * one or two onions, quartered * two or three hot chile peppers, cleaned and chopped * peppersoup seasoning (see below) * four cups meat broth or stock * two tablespoons ground dried shrimp * one small bunch fresh mint leaves, chopped * one tablespoon fresh or dried utazi leaves (or bitterleaf) (see below) * salt and black pepper to taste
What you do
* In a deep pot or dutch oven, combine meat, onions, chile peppers, and a cup of water. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding water as necessary to keep pot from becoming dry. * Add peppersoup seasoning and the broth or stock (or water) and simmer over low heat for ten to twenty minutes. * Add the dried shrimp, mint leaves, and utazi leaves. Season with salt and pepper. Simmer until soup is to be served.
Packaged peppersoup seasoning mix, usually imported from Nigeria, may be found in African grocery stores. The traditional spices used in pepper soup are little known outside of Africa.
Jessica B. Harris and others report that expatriate Nigerians make a substitute peppersoup seasoning mix from allspice, anise pepper, anise seeds, cloves, coriander seeds, cumin seeds, dried ginger, fennel seeds, and tamarind pulp.
Some cooks also use thyme, Maggi® cubes, curry powder, cayenne pepper or red pepper, and tomato paste.
Utazi leaves and bitterleaf may also be found in African grocery stores. If they cannot be obtained, any bitter green can be substituted.
Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan Africa. The Western African style is usually more elaborate, with more ingredients and garnishes. Palm-Oil Chop is similar to Groundnut Stew: the main difference is that peanuts (or peanut butter) in Groundnut Stew replace the palm nuts (or canned palm soup base) and in Palm-Oil Chop.
What you need
one or two sweet potatoes, or a similar amount of yams, peeled and cut into cubes (optional)
peanut oil (or other cooking oil)
one or two chickens, cut into large bite-sized pieces (you can also use equal parts chicken and beef or stew meat)
one-quarter cup dried shrimp or dried prawns (optional)
one medium eggplant (aubergine, or guinea squash) or a dozen okra, or canned beans, or canned corn (optional)
sweet green pepper (or bell pepper), chopped (optional)
squash, chopped (optional)
one cup peanut butter (preferably natural and unsweetened) -- or make your own peanut paste by roasting peanuts, removing the shells and skins, and grinding, mashing, or mincing them, then simmer them in a saucepan with a cup of water
What you do
If using sweet potatoes or yams: Boil or steam them until they begin to become tender.
In a large pot or dutch oven fry the meat in hot oil, until browned. Add salt and pepper. Reduce heat, add a cup of water or chicken broth and simmer.
Heat oil in a skillet. Fry the tomatoes, onions, garlic, chile peppers over high heat. Add spices. Add the optional vegetables, sweet potatoes or yams, and/or dried shrimp or prawns. Reduce heat and stir in peanut butter and a bit of water or broth. Stir until smooth.
Add the tomato-onion-peanut mixture to the simmering meat. Stir throughly and continue to simmer until the meat is cooked and the vegetables are tender.
Serve with boiled Rice and as many garnishes as possible:
hard-boiled eggs, peeled (everyone must have a hard-boiled egg); these are sometimes added to the pot and cooked with the stew a few minutes before serving
sliced boiled yam or sweet potato
breadcrumbs or croutons
sliced fruit: such as banana, mango, orange, papaya, pineapple, etc.
This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry (or kerrie) dishes are popular in South Africa.
one cup dried apricots, soaked in warm water and drained
one small can tomato paste
one teaspoon vinegar
two cups beef broth or stock (or mutton stock if available)
one-half cup apricot jam
one cup plain yogurt or buttermilk
What you do
Heat the oil in a large pot. Over high heat, fry the onions and garlic, stirring continuously. Add the spices and continue stirring for a minute.
Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.)
Add all remaining ingredients except the apricot jam and yogurt (or buttermilk). Cover. Reduce heat. Simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
Stir in jam and yogurt (or buttermilk) a few minutes before serving.
Remove stems and seeds from peppers. -- Careful! Wear kitchen gloves! Do NOT touch your eyes or face while handling hot peppers! Wash your hands with soap and water after you have handled hot peppers -- Grind hot peppers, green pepper, garlic, and onion (or use food processor). Combine all ingredients in sauce pan. Simmer for an hour or two. Add cayenne pepper if desired. Put in jars and refrigerate.
Serve with everything.
Pili-Pili Sauce
An easy-to-make hot sauce. Pronounced "pee-lee pee-lee", also spelled pilipili. From the Atlantic to the Indian Ocean, this word is used throughout tropical Africa to refer to hot red peppers, sauces made from them, and foods cooked with these peppers or sauces. Is Pili-Pili a reduplication? See the Coupé-Coupé recipe.
What you need
several chile peppers (i.e., hot red peppers!), cleaned and finely chopped
Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or one of the Fufu-like staples: Baton de Manioc, Fufu, or Ugali.
one carrot, chopped fine or one sweet potato or yams, boiled and mashed (optional)
one or two tomatoes, chopped or canned tomatoes (optional)
one cup natural unsweetened peanut butter (or make your own peanut paste, see the simple peanut soup recipe below)
What you do
If using homemade peanut paste, simmer it with the broth for fifteen minutes, then add all other ingredients and simmer over low heat until everything is thoroughly cooked. Stir often. Soup should be thick and smooth.
If using peanut butter: Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.
Simplest Peanut Soup
The simplest Peanut Soup recipe calls for two parts chicken stock, two parts shelled peanuts, and one part milk or cream. Start by roasting the peanuts in a baking pan in a hot oven, or on the stove in a large skillet, turning often. Remove the skins from the peanuts and mash them with a mortar and pestle, mince them with a knife, crush them with a rolling pin, or use a food-processor. (Or you could use one part peanut butter, preferably natural and unsweetened.) Combine the peanut paste with the chicken stock in a saucepan and simmer for thirty minutes to an hour. Season with salt, black pepper, cayenne pepper, and sugar to taste. Stir in milk before serving.
Colonial American Peanut Soup
Make a roux by heating a spoonful of butter in a saucepan and slowly stirring in a spoonful of flour, then add the other ingredients (as above). Consider including a chopped celery stalk and a chopped leek along with the other vegetables. Also add some milk or cream just before serving.
First clean callaloo bush or spinach. Remove skin from the callalo stalks along with ribs from leaves.
Next clean then cut ochroes, add to callaloo bush. Cut the onion, garlic and chive and add
Now add the butter and melt in a large heated pot. now add the callaloo mixture.
Keep on turning the leaves until they change colour add pepper & salt with a few drops of worcestershire, tabasco or you may use a hot pepper to float over the top of the callaloo.
Make sure the hot pepper doesn’t burst during cooking, or callaloo will be too hot. Add the crumbled chicken bouillon cube and stir.
Add the coconut milk, cook the callaloo until the seeds of the ochroes have turned slightly pink.
You may swivel by hand using a swivel stick or place it right into a blender and blend for at least 3 separate seconds.
Note: you can make this recipe dry and use it as a side dish or add some more water and make it into a soup.
Ingredients: ½ onion chopped 3-4 cloves garlicminced 1 chicken skinned (skinned thighs work too. ) 1 can diced green chilies 1 jalapeno minced 1 large Can Red ChiliColorado Sauce (not Enchilada sauce) 1 pkg. of taco seasoning ¼ teas ground chipotle seasoning (add more to taste) 2/3 cup chopped fresh cilantro
Sauté onion until soft, add garlic, and skinned chicken, brown chicken lightly. Pour in can of Chili Colorado Sauce, add green chilies, minced jalapeno, pkg. of taco seasoning and chipotle seasoning. Simmer until chicken is tender. Remove chicken and de-bone, put back in sauce. Add fresh cilantro and stir. Serve in taco salad, tacos or burritos. Yum!
A spicy vegetarian chili recipe1 calling for hot sauce, red pepper flakes and cayenne pepper. For an even hotter vegetarian chili, toss in some minced and crushed fresh chili peppers. Click here2 for more easy vegetarian chili3 recipes.
Ingredients:
* 2 tbsp olive oil * 1 onion, diced * 3 cloves garlic, minced * 1 28 oz can diced tomatoes * 4 tbsp chili powder * 1/2 tsp cayenne * 1 tsp cumin * 1 tsp red pepper flakes * 1 tsp salt * 1 1/2 cups hot salsa * 1 cup water * 3 cups canned or pre-cooked kidney beans
Preparation: In a large pot, sautee the onion and garlic in oil until the onions are softened, about 3 to 5 minutes.
Add the tomatoes, chili powder, cayenne, cumin, red pepper, salt, salsa and water. Bring to a slow simmer, and allow to cook for 30 minutes, stirring occasionally.
Add the beans and simmer for at least another 30 minutes.
More Vegetarian and Vegan Chili Recipes:
Super Easy Vegetarian Chili Vegetable Chili Crockpot Chili Crock Pot Barley Chili Tofu Chili Black Bean Chili
Ready In: 1 Day 20 Minutes Servings: 8 "Raw peanuts in their shells simmer in a salty, spicy brew flavored with crab boil, Cajun seasoning, garlic, and two kinds of serious hot peppers. This is the real deal that is found in the heart of Florida." Ingredients: 1 pound raw peanuts, in shells 1 (3 ounce) package dry crab boil (such as Zatarain's® Crab and Shrimp Boil) 1/2 cup chopped jalapeno peppers
1 tablespoon garlic powder 1/2 cup salt 2 tablespoons Cajun seasoning 1/2 cup red pepper flakes Directions: 1. Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.
1. Chop the tomato and onion and mix together 2. Add cilantro into tomato/onion mixture 3. Drizzle lime juice over this mixture. This can be eaten as salsa 4. Peel and De-pit avocados 5. Mash avocados in separate bowl. 6. Chop chili peppers and add to avocado, mix well 7. Add as much salsa fresca mixture to avocado mixture as desired. 8. Add additional lime juice as necessary.
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