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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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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Caribbean Rice

Ingredients:

2 cups of hot cooked rice
2 tablespoon of mango chutney
1/4 teaspoon of ground ginger
1/2 cup of chopped red pepper
1/3 cup of sliced green onions
1/2 cup of slivered almonds, toasted
11 ounce canned mandarin oranges, drained
8 ounces canned crushed pineapple, drained
1/1 cup of unsweetened grated coconut, toasted

Directions:

In a large size skillet combine rice, mandarin
oranges, pineapple, red pepper, almonds, green
onions, coconut, chutney along with the ginger
over medium high heat.

Now stir and cook it until the ingredients are
well blended and thoroughly heated. Serve with
grilled or broiled shrimp.

To toast the coconut, spread grated coconut on
an ungreased baking sheet then toast at 300 F.
for 1 minute.

Makes 4 servings.

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.

Crispy Raw Vegetable Summer Rolls

4 ounces dried rice noodles, softened with water, in 2 inch lengths
1 1/2 cups shredded carrots
1 1/2 shredded cucumber
2 tbsp. fresh cilantro
3 tbsp. peanuts (crumbled/crushed well!)
1 tbsp. soy
1 tsp. fresh ginger
1 tsp. minced garlic
6-10 rice pancake wrappers (7-8")

In a large bowl, toss together noodles, carrots, cukes, cilantro. In a small bowl, whisk the peanuts, soy, ginger, and garlic until smooth, then add to veg mix and toss. Soften the rice pancake in warm water (double them up!!!), and then wrap the veg mix like a spring roll.

Fry until golden in veg oil, then refrigerate and enjoy!

Daikon Pot-Stickers

3 tbsp. veg oil
2 tsp. mince fresh ginger
2 cloves garlic, minced
1 1/2 cups radish
1 cup carrot, grated
1/3 cup crumbled extra-firm tofu
2 tbsp. soy
20 Wanton (saltless soy) skins

In a large skillet, heat one tbsp of oil. Add ginger and garlic, add the radish and stir at a constant (very important!!!) for two minutes. Then add grated carrot. Stir constant for one minute. Add the tofu and soy. Take skillet off and allow to cool. Lay out wanton skins and place one tbsp. of the filling you've made in the center of each skin. Wet rim of the skins and fold, forming a triangle. Deep fry to the I's likeness (InI prefer a light brown fry), and allow to cool, then enjoy!