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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• Dhai Ni Khadi

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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Eggplant Salad

Ingredients for EggPlant Salad

This recipe is known locally as M'raad

1 Serving

2 lb large (abt 3) eggplants

1/2 tbsp. salt

1/4 cup/59 ml (abt) oil for pan frying

5 cloves garlic, put through a press

1/2 cup/118 ml water

1/8 tsp. turmeric, Ground

1/4 tsp. paprika

1/4 tsp cumin seed , Ground

1 tbsp. tomato paste

1 tbsp. white (or cider vinegar)

1/4 cup/2 oz sweet red pepper, cored,seeded & chopped for garnish

Directions

1. Trim off both ends of eggplants and cut them into slices about1/2-inch thick.

Sprinkle slices with salt and let stand for 1/2hour.

Drain off discoloured liquid and wipe slices dry, pressing them gently.

2. In a large skillet, heat oil. Lightly brown eggplant slices on both sides over moderate heat for about 4 minutes on each side.

Cover the pan since this will steam-fry and reduce amount of oil needed.

Remove eggplant to a large serving platter and keep warm while making the sauce.

3. TO MAKE THE SAUCE:

In same skillet, stir-fry garlic for about 10seconds.

Add water, turmeric, paprika, cumin seed, and tomato paste.

Simmer mixture over low heat for 5 minutes.

Stir in the vinegar.

Pour sauce over platter of eggplant and garnish with the chopped red peppers.Serve at room temperature.

Serves 6 to 8 with other dishes.

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Eggplant Curry

Ingredients:

* 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.

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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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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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Chicken in Cumin Sauce

An easy-to-make chicken stew. Cumin is a popular spice in Africa. See also: Beef in Cumin Sauce.
woman with baby on vine bridge over river, west africa

What you need

* two onions, finely chopped
* one can tomato paste (or tomato sauce)
* one large can of stewed tomatoes or several fresh tomatoes
* four cloves of garlic, minced
* one teaspoon cumin
* cayenne pepper or red pepper, black pepper, salt (to taste)
* one chicken, cut into bite-sized pieces

What you do

* In a large stew pot combine everything except the chicken. Stir until all is well mixed. Bring to a slow boil then reduce heat, cover, and simmer for about twenty minutes, stirring occasionally.
* Add chicken, cover, and simmer for another half hour or more, stirring occasionally, until chicken is throughly cooked.
* Serve with Baton de Manioc (also called Chikwangue), or Fufu, or Rice.




Common table salt is now available all over the world, but in the past it was rare and valuable in many places. (The English word "salary" comes from the Latin word for "salt".) Leo Africanus (born Al-Hasan Ibn Muhammad Al-Wazzan Az-Zayyati, 1485-1554) wrote The Description of Africa in 1526 and remarked on salt's value in Timbuktu.

Grain and animals are abundant, so that the consumption of milk and butter is considerable. But salt is in very short supply because it is carried here from Tegaza, some 500 miles from Timbuktu. I happened to be in this city at a time when a load of salt sold for eighty ducats.
(Description of Timbuktu)

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.

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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Cabin Dinner

Ingredients:
1/4 cup vegetable oil
4 cloves garlic, chopped
1 yellow onion, diced
1 red bell pepper, chopped
2 teaspoons chopped parsley
1 tablespoon chili powder
2 teaspoons ground cumin

2 teaspoons paprika
2 teaspoons ground turmeric
salt and pepper to taste
1 1/2 (16 ounce) cans kidney beans, drained
with liquid reserved
2 tablespoons tomato paste
hot sauce to taste

Directions:

1.Heat oil in a Dutch oven over medium heat. Saute garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender. Stir in kidney beans and some of the reserved liquid until desired consistency. Stir in tomato paste and hot sauce.
2.Reduce heat to low, cover and simmer for an hour, stirring occasionally. Add more bean liquid and/or water if necessary so that beans don't dry out.
ALL RIGHTS RESERVED © 2010 Allrecipes.com

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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.