Vegetable Curry (Kenya)

  
 SERVES 8 -12

* 2 large onions, finely chopped
* 2 tablespoons vegetable oil
* 1 teaspoon cumin 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.

Serve over rice or with Indian bread.

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Zucchini Garbanzo Tacos With Caramelized Onions

Ingredients (use vegan versions):

4 tablespoons olive or canola oil, divided
1 red onion, sliced
salt, to taste
pepper, to taste
3 or 4 medium zucchini, quartered
1 green or red bell pepper, diced
3 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1 (15-ounce) can garbanzo beans, drained
1 bunch cilantro, chopped
3 green onions, sliced
1 tablespoon lemon juice
6 to 8 corn or flour tortillas

Directions:

1. In a saute or sauce pan, 2 tablespoons of the oil . When hot, add onions, salt, and pepper. Stir until onions are translucent, then turn down heat, and stir occasionally. (You can tell when they are done if the onion is soft and sweet. )

2. To a bowl, add zucchini, bell pepper, garlic, 1 tablespoon oil, cumin, chili powder, and salt.

Stir to coat all of the vegetables with the seasoning. Let sit for about 10 minutes.

3. In another bowl, add garbanzo beans, cilantro, green onions, and lemon juice. (You may season with a little salt and pepper depending on your preference or if the beans were stored in a can with added salt.) Toss well.

4. Heat remaining 1 tablespoon of oil in a pan and sauté zucchini and bell pepper mix until tender.

5. To serve: Warm tortillas over stove then add zucchini mixture and garbanzo bean mixture. Top with caramelized onions.

Tastes Great garnished with Soy Cheese, Salsa, Guacamole, Vegan sour cream or etc. Enjoy!

Source of recipe: I wrote this recipe

Makes: 8 Tacos, Preparation time: 20 minutes, Cooking time: 10 minutes

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Kadhai Bhindi

Ingredients:

Lady finger (okra / bhindi) 250 gms.
Gram flour 1 tbsp.
Thinly sliced onion 1
Thinly sliced green chilli 1
Mango powder 1/2 tsp.
Coriander powder 1/2 tsp.
Red chilli powder 1/2 tsp.
Garam masala powder 1/2 tsp.
Cumin seeds 1 tsp.
Turmeric Powder 1/4 tsp.
Vegetable oil as required
Salt to taste




Method:

1. Cut lady finger into thin long slices.
2. Heat oil in a kadhai. Deep fry lady finger until crisp and light golden brown.
3. Keep the fried lady finger aside. Just leave 2 tbsp oil in kadhai, remove the rest.
4. Add cumin seeds and green chilli and fry for 30 seconds. Add sliced onion and fry until golden brown.
5. Add gram flour, mango powder and saute for 3-4 minutes. Add lady finger and the remaining ingredients. Mix well. Heat for a few seconds and then remove from heat.

Garnish with green coriander leaves and serve hot (if possible in a copper base kadhai).

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Molokhia (Egyptian Greens Soup)

Sentia Female Sexual Enhancer

Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan -- some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere. Dried or frozen molokhia greens may be obtained from Middle Eastern or Asian grocery stores worldwide.

What you need

* six cups chicken stock
* one pound fresh molokhia leaves or frozen molokhia leaves (thawed) -- or -- a similar amount of spinach; stems removed, cleaned, rinsed in cold water, and patted dry (frozen molokhia is usually already cleaned and chopped)
* one tablespoon tomato paste (optional)
* one hot chile pepper, cleaned and chopped (optional)
* one bay leaf (optional)
* one small onion, finely chopped (optional)
* black pepper, to taste
* two tablespoons olive oil, butter, or any cooking oil
* several cloves (or more) of garlic, minced
* one teaspoon ground coriander
* one teaspoon salt
* one tablespoon fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
* juice of one lemon or a teaspoon vinegar (optional)
* ground cayenne pepper or red pepper, to taste (optional)

What you do

* Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey. In Egypt, the perfect tool to finely chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna. (Get one of these kitchen cutters and you'll love it so much you'll be using it by the light of a half-moon!) Some Egyptian cooks prefer to cut the molokhia leaves by rolling them into a tight bundle and using a very sharp knife to shave them into thin slices.
* Over high heat, bring the chicken stock to a near boil in a large pot. Add the molokhia, stirring well. Add the tomato paste, chile pepper, bay leaf, and onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. The molokhia will simmer for about twenty minutes. (Allow an extra ten if frozen molokhia is not completely thawed.)
* After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet. Using either the back of a spoon in a bowl or a sharp knife on a cutting board, grind the garlic, ground coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.
* After the garlic has been browned and the molokhia is nearly done (after it has been simmering for about twenty minutes and has broken down to make a thick soup), add the garlic mixture and the oil it was fried in to the simmering molokhia. Stir well.
* Add any of the remaining optional ingredients that you like. Continue simmering and stirring occasionally for a few more minutes.
* Adjust seasoning. Serve immediately, hot. Molokhia soup is often served over boiled Rice and sometimes with boiled chicken.

Molokhia is prized for its mucilaginous quality, a quality which spinach lacks. If using spinach, the addition of a few tender okra pods, very finely chopped, will serve to thicken the soup.

If using dried molokhia, rub the leaves between your hand to crumble them into small pieces, moisten these with a few spoonfuls of water then proceed with the recipe. Frozen Mulukhiya is sold already cleaned and chopped, ready to use.

The fried garlic and coriander mixture is known as ta'lya (ta'leya, ta'liya) and is used in many Egyptian dishes. Some cooks leave out the salt; others add the onion and/or the tomato paste to the ta'lya. The ta'lya can also be added to the molokhia earlier.

A richer Molokhia Chicken soup can be obtained by boiling a pound of cut-up chicken meat in the chicken stock before adding the molokhia leaves. Some cooks add a bit of cardamom or cinnamon.

If you like molokhia, consider yourself lucky that you didn't live in Egypt a thousand years ago: Consumption of molokhia was banned (along with a great many other things) during the reign of the Fatimid Caliph al-Hakim (c.1000 AD).

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Spicy Ethiopian Red Lentil Stew Recipe

by Enjolinfam

1½ hours | 25 min prep

SERVES 4 , 4 cups

* 2 teaspoons canola oil
* 2 cups red onions, chopped
* 1 tablespoon ginger, minced peeled and fresh
* 2 garlic cloves, minced
* 3 tablespoons tomato paste
* 1 1/2 tablespoons berbere, spice
* 3 cups vegetable broth
* 1 cup red lentil, dried and small
* 4 teaspoons salt
* 4 cups basmati rice, hot cooked

1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
2. Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

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African Vegetarian Stew

Yield: 8 servings

• 4 sm Kohlrabies, peeled and cut into chunks
• 1/2 c Couscous -or- Bulgar Wheat
• 1 lg Onion, chopped
• 1/4 c Raisins, dark or golden
• 2 Sweet Potatoes, peeled and cut into chunks
• 1 ts Ground Coriander
• 1/2 ts Ground Cinnamon
• 1/2 ts Ground ginger
• 1/2 ts Ground Turmeric
• 1/4 ts Ground cumin
• 2 Zucchini, sliced thick
• 5 Tomatoes, fresh -or- 16 oz Can Tomatoes
• 15 oz Can Garbanzo beans (chick peas with liquid)
• 3 c Water

Combine all the ingredients in a large saucepan.
Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Note:
Serve the couscous separately, if desired.
Parsnips may be substituted for the kohlrabi.

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Tofu Fajitas

Ingredients (use vegan versions):

1 package of firm tofu
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
chopped up cilantro (to desired taste)
1/2 cup of tequila
1 onion
1 lemon
1 lime
1 firm tomato
garlic
spices - oregano, paprika, basil, salt and pepper.
favorite hot sauce (sauces)
5-6 vegan tortillas

Directions:

first you must chop up your ingredients. Cut the tofu into long strands, place in a small bowl and save, next chop all the bell peppers, first remove the upper part by cutting in a circle around the stem, then slice pepper into stands, (NOTE: Keep the seeds to add to the fajitas) Cut the onion into halves and then cut sideways to the onion (you'll have half moons) Cut the tomato into long slices, and mash the garlic. Cut lemon and lime in half, and have a fork handy to aid you in squeezing them. (All ingredients must be ready, or you may burn your fajitas.)

In a semi deep pan, add canola oil (or olive oil works fine) and let heat at a medium flame. When oil is hot, add the onion and the garlic, stir constantly until you can smell the onion, but not too long or the garlic will bur and stink up the whole thing.

Next, add the peppers and then the tomato. Be careful not to smash the tomato or it will be all liquidy. Now add the strands of firm tofu. (after this point the order of the ingredients is irrelevant.) Squeeze in half a lemon and half a lime, salt slightly, Add a dash of the tequila, a dash of each of the spices , your hot salsa, your cilantro, and remember to keep stirring. Keep adding the ingredients until you feel it is well seasoned.

When all the ingredients have been added, and all the peppers, onion and tomato look cooked, your fajitas are ready. NOTE: you can add other veggies, but then it is only stir fry, not fajitas. The tequila gives it flavor, and all alcohol evaporates when cooked.

Serves: 5-6

Preparation time: 15 minutes cook time, 15 minutes prep time

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Vegetable Curry (Kenya)

From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

SERVES 8 -12

* 2 large onions, finely chopped
* 2 tablespoons vegetable oil
* 1 teaspoon cumin 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.

Serve over rice or with Indian bread.

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Marrakesh Couscous Recipe

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.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

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Kuku Paka

Kuku Paka, a chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa. It is also sometimes called an Ismaili dish, and it shows up on some Indian menus -- which all makes sense when one considers that the Swahili civilization itself is a mixture of influences from Africa, Arabia, and India. Etymologically, Kuku Paka is somewhat unclear. The African origins of Kuku Paka are clearly seen in the word kuku, which means chicken in Kiswahili (the Swahili language) and other African languages. But the paka part is unclear. It's notable that nazi (the Swahili word for coconut) is not used in the name of this dish, as it is in other Swahili dishes. Some say that paka denotes a dish made with coconut milk. However, paka is also the Punjabi word for delicious. (Paka is also the Swahili for cat, and it is related to Indian words for the verb to cook and pure; probably just a coincidence.) Gastronomically, there's no mystery at all: it's delicious chicken.
clove market, zanzibar

What you need

* two or three spoonfuls cooking oil or butter
* one onion, finely chopped
* two sweet green peppers (bell peppers), chopped
* one clove fresh garlic, minced
* one-half teaspoon ground ginger
* one teaspoon curry powder (or a similar amount of a combination of ground cayenne pepper or red pepper, cumin, coriander, and turmeric)
* a few whole cloves
* one teaspoon salt
* one chicken, cut into small serving-sized pieces
* one cup water
* four (or more) potatoes, cleaned and cut into quarters
* three ripe tomatoes, cut into chunks
* two cups coconut milk (see Wali wa Nazi)
* fresh cilantro or parsley, chopped
* one tablespoon lemon juice (optional)

What you do

* Heat the oil in a large pot or dutch oven. Over high heat fry the onions and green peppers for a few minutes, stirring constantly Stir in the minced garlic and fry for a minute longer. Add the spices and salt and mix well.
* Add the chicken to the pot. (Add another spoonful of oil if necessary to keep chicken from sticking.) Brown the chicken pieces on all sides. Remove chicken and set aside.
* Add the water to the pot and bring to a slow boil. Add the potatoes and cook them until they begin to become tender. Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
* Stir in the tomatoes and cook for a few minutes more. Then add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened. Stir in the lemon juicec. Garnish with the fresh coriander leaves or parsley immediately before serving.
* Serve Kuku Paka with Chapati or Rice.
* Drink Cardamom Tea or Chai with the meal or afterwards.

Another way: In a separate pot, boil or fry the potatoes at the same time the onions and chicken are cooking, (no need to remove the chicken). Add the cooked potatoes to the onions and chicken when the chicken is done, before adding the coconut milk.

Some cooks also add a bit of lemon juice and/or grated lemon peel as is done in Akoho sy Voanio, which is another African chicken-and-coconut dish, from farther south on Africa's east coast.

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Pepper Soup

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 Stew

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)
• salt (to taste)
• black pepper (to taste)
• chicken broth or stock (optional)
• two or three tomatoes, chopped (or canned tomaoes, or tomato sauce or tomato paste)
• one or two onions, chopped very fine
• one clove garlic, minced (optional)
• one or two hot chile peppers, chopped (optional)
• one-half teaspoon ground ginger or coriander
• pinch of thyme or a bay leaf
• 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.
  • shredded lettuce
  • parsley
  • chopped nuts
  • shredded coconut
  • sliced tomato
  • sliced onion: raw or fried
  • chile peppers
  • chutney
  • African Hot Sauce
  • salt, black pepper, red pepper
• Serve Ginger Beer or Green Tea with Mint with or after the meal.
• Follow with Fruit Salad.

This dish also can be made without the meat. Use sweet potatoes and as many of the optional vegetables as possible for the vegetarian version.

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South African Malay Curry

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.

What you need

• a few tablespoons of cooking oil
• two onions, sliced
• one clove of garlic, minced
• one small piece fresh ginger root, peeled and crushed
• one teaspoon turmeric
• one teaspoon coriander
• one teaspoon cumin
• one stick of cinnamon (or a half-teaspoon ground cinnamon)
• one teaspoon curry powder (or more, to taste)
• four cloves
• two pounds lamb, mutton (or beef) cut into bite-sized cubes
• one eggplant, cut into slices or cubes
• one sweet green pepper, cleaned and chopped
• one to two hot green chile peppers
• 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.
• Serve with Chapatis or Rice. Or make a Bunny Chow.

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Kachumbari

Kachumbari could almost be called East African cole slaw -- it is a mixture of chopped or shredded vegetables that is prepared ahead of time and served cold. The most basic version is onions and tomatoes in a vinegar or lemon juice dressing; cabbage, chile peppers, and other vegetables are often included.


What you need

* one (more or less) hot chile pepper, cleaned, seeds removed, chopped
* one medium onion, chopped
* two to four tomatoes, thinly sliced
* juice or one or two lemons or limes, or a few tablespooons of vinegar
* up to one teaspoon salt
* fresh cilantro (coriander leaves, dhania), chopped
* one cucumber, peeled and sliced (optional)
* one small cabbage, shredded (optional)

What you do

* Combine all ingredients in a mixing bowl. Toss to coat all ingredients with liquid. Set aside in a cool place for twenty to thirty minutes before serving. Consume within twelve hours.
* Serve Kachumbari with dishes from Eastern Africa.


If raw onion is not to your liking, try one of the following: (1) soak the chopped raw onion in salted water for a few minutes then squeeze the water and onion juice from the onion by pressing it in a sieve or a clean cloth, repeat if desired, or (2) place the chopped onion in a sieve or colander and pour a few cups of boiling water through it, then let drip dry.

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Caribbean Vegetarian Curry

Ingredients:

1 cup of nonfat Yogurt
1 teaspoon of coriander
3 cups of hot cooked rice
1/4 cup of peanuts, chopped
3 green onions, thinly sliced
1 can kidney beans, undrained
1 tart apple, peeled and cored
1 onion, halved and thinly sliced
1/8 teaspoon of red pepper, ground
1 1/2 teaspoon of lemon peel, grated
3 medium bananas with green tips, peeled

1/3 cup of raisins
1/8 teaspoon of tumeric
6 radishes, thinly sliced
3 hard cooked eggs, halved
1 teaspoon of ginger, ground
1/2 cup of cilantro, chopped
2 large garlic cloves, pressed
1 1/2 teaspoon of curry powder
3 teaspoons of margarine, divided
1 can of black eyed peas, drained

Directions:

First cut the bananas in half cross-wise, then
length-wise to make 12 peices. Saute in a non-
stick skillet with 2 teaspoons margarine until
its lightly browned.

Remove to a plate. Add 1 teaspoon of margarine
to a skillet. Saute the onion, garlic, and the
apple until its soft.

combine curry powder together with lemon peel,
ginger, coriander, tumeric and red pepper then
stir right into the onion mixture.

Add black eyed peas, the undrained kidney beans
and raisins. cover, simmer for about 5 minutes.

Remove from the hot heat, stir in yogurt. Place
egg halves on top of rice. Surround with sauteed
bananas.

Add black eyed peas, undrained kidney beans and
raisins. Cover, simmer 5 minutes.

Remove from the heat, stir in yogurt. Place egg
halves on rice. Surround with sauteed bananas.

Finally, spoon the curry right over the top with
radishes, green onion, cilantro and the peanuts.

Makes 6 servings.

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Caribbean Guisado

Ingredients:

2 cups of pumpkin, cubed
2 cups Celery root, chopped
2 cups Yucca, peeled and cubed
1 1/2 cups of chickpeas, cooked
2 cups Battata, peeled and cubed
1 1/2 cups of pinto beans, cooked
8 Plum tomatoes, quartered lengthwise
2 medium Chayote squash cut in 2″ pieces

1/4 cup of olive oil
1/4 teaspoon of salt
16 Whole garlic cloves
1 tablespoon of black pepper
3 tablespoons of ground cumin
1 teaspoon of hot pepper sauce
1/2 cup of fresh cilantro, chopped
4 large yellow onions, coarsely chopped

Directions:

Preheat the oven to 300 degrees F. Combine all
of the ingredients into a large roasting pan or
casserole dish. Put in oven and cook, uncovered
for at least 4 hours.

Finally, the pumpkin, chayote and tomatoes will
cook it down to a nice thick sauce. Stir for at
least every 30 minutes. Add more of the stock if
necessary. Serve hot or warm.

Masala Puri

Masala Puri (give thanks to rakesh for this incredible recipe!)

Ingredients:
2 medium potatoes or several small potatoes
Soya yoghurt
Bombay mix - or anything similar
Chilly - hotter the better :-)
1 small onion
Fresh coriander leaves (coriander is best but if not available use dill, parsley, etc)

Tamarind sauce - See below on how to make your own tamarind sauce.
If you can't get tamarind use a combination of mustard (i.e. French
mustard) and tomato ketchup (yuck). Sounds awful, but it works!

Sultanas

1. Dice the potatoes into 1 cm cubes (I usually clean them but leave the skin on)
2. Boil the potatoes, until cooked but not too soft (nice and firm)
3. Put a few tablespoons of soya yoghurt into a large salad bowl
4. Add half the tamarind sauce (or all of the alternative mustard/ketchup mix) and stir well
5. Finely chop the chilly, and add to the salad bowl
6. Coarsely dice the onion, and add to the salad bowl
7. Add the potatoes and sultanas and mix. There should be enough of the yoghurt mix to cover all the ingredients.
8. Just before serving, add copious quantities of the bombay mix, and mix well. If you do this too early the bombay mix will get soggy, which is not a problem, but it is much better if it is crispy.
9. Serve on a plate as part of a meal or put in a bowl as a snack.
10. When serving, pour some of the remaining tamarind sauce on top,
and finish by garnishing with some finely chopped coriander leaves.

Making your own tamarind sauce:

Ingredients:
Tamarind seeds
Coriander powder
Black salt (to taste)
Jeera powder
Paprika powder
Chilly powder

Jaggery (unprocessed sugar). NB I once used molasses, and it was horrible, had to add amchoor powder to rescue the sauce

NB: All of the above ingredients are available at any Indian good shop
1.Boil the tamarind seeds until you get a nice thick sauce
2. Strain off the pulp (NB don't throw the pulp away, as you can reuse it several times - it is very strong)
3. Put the liquid back into the saucepan and keep boiling.
4. Add the other ingredients and keep boiling for 10 mins.
This sweet, sour, chilly sauce will last for about 3 months in the refrigerator. You can use it with many dishes. It's a great way to spice up a reheated meal, i.e. to bring life back to yesterdays left overs.