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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Fabulous Homemade Bread

Ingredients:

1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour

4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

Directions:

1.In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.

2.Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.

3.Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.

4.Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

5.Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.


ALL RIGHTS RESERVED © 2010 Allrecipes.com

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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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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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Dahomey Fish Stew

Dahomey was an African kingdom (part of the region called the "Slave Coast") that flourished in the 18th and 19th centuries in what is now Benin. The modern nation of Benin was known as Dahomey in the early 1970's when this recipe was published.
stilthouses built over water in benin

What you need

* two porgies (or sea bream, scrup, tilapia, or any firm, low-fat flesh fish), one to two pounds each; cleaned
* flour
* salt, black pepper, to taste
* one quarter cup palm oil or vegetable oil
* two onions, finely chopped
* two tomatoes, chopped
* one cup fish stock or water
* red pepper flakes or cayenne pepper (optional)

What you do

* Cut the fish crosswise, into two-inch sections. Mix the flour, salt, and pepper in a bowl. Roll the fish in the flour mixture.
* Heat the oil in a skillet. Cook the fish in the oil, turning it until it is golden brown all over. Remove the fish and set aside.
* Fry the onions in the skillet for a few minutes. Add the tomatoes. Stir and cook for about ten minutes. Add the fish stock (or water). Reduce heat, cover and simmer for ten minutes more.
* Return the fish to the skillet. Add red pepper if desired. Simmer for twenty to thirty minutes. Serve with Rice.

Adapted from The New York Times International Cook Book by Craig Claiborne (Harper & Row, 1971).

Maryse Condé
What a strange fruit it was, the tomato!

Tomatoes, both fresh and canned, are so commonplace in African cooking today that many Africans might be surprised to learn that tomatoes originated in the Americas and were brought to Africa soon after Columbus sailed to the new world. It is easy to imagine Italians feeling the same way. In Segu (New York: Viking Press, 1987), Maryse Condé recounts traditional Bambara beliefs concerning the tomato. (Segu, once a Bambara empire, is a city today's Mali.)

Naba put his tomatoes carefully into a large gourd. What a strange fruit it was, the tomato! The god Faro used it to make women pregnant. It contained the germ of the embryo, for its seeds were multiples of seven, the figure linked to the twinning which lay at the origins if the human race. In Segu, beside her hut, Nya had a little bed of tomatoes which was dedicated to Faro; she used to crush the fruit and offer them up to the god in the altar hut. And so whenever he picked his own tomatoes Naba felt himself back near his mother, back in her smell and warmth.
(Part One: The Word That Descends by Night)

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Red-Red

Red-Red, a popular dish in Ghana made from cowpeas (black-eyed peas), might be named for the combination of red pepper and red palm oil. The Red-Red cowpeas stew is usually served with Fried Plantains.
plantains in cameroon

What you need

* two to three cups dried cowpeas (black-eyed peas) or similar
* one cup red palm oil (or vegetable oil)
* one or two onions, thinly sliced
* two or three ripe tomatoes, quartered
* one or two bouillon cubes or Maggi® cubes (optional) -- or -- small piece of smoked or dried fish and/or one spoonful shrimp powder
* cayenne pepper or red pepper
* salt and black pepper
* several ripe or near-ripe plantains (but not overly ripe)

What you do

* Clean the black-eyed peas in water in a large pot. Soak them in water for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If using smoked or dried fish: remove bones and skin, rinse and soak in water, then dry. If using dried shrimp: grind the shrimp (or obtain already ground or powdered shrimp).
* Place the black-eyed peas iIn a large pot, fill with water to just cover the peas. Bring to a slow boil, reduce heat, cover, and simmer until the peas are tender, thirty minutes to an hour. When cooked, the peas should be moist, but not standing in water.
* While peas are cooking: Heat oil in a skillet. Fry the onions until slightly browned, then add tomatoes, and fish and dried shrimp (if desired). Mash and stir the mixture to form a sauce.
* Stir the onion-tomato mixture into the black-eyed peas. Add buillon or Maggi cubes (if not using fish or shrimp). SImmer for ten minutes. Add salt, black pepper, and cayenne or red pepper to taste.
* While peas and sauce is simmering: Prepare Fried Plantains.
* Serve peas and plantains side by side on a plate.

Maybe you would like some Kelewele, instead of plain fried plantains.

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Pan Fried Cassava Bread

Preparation Time: 10 minutes
Cooking Time: 13 minutes
Serves: 2
Country: Jamaica

INGREDIENTS:

* 1 cup fresh *cassava meal
* 1 1/2 tsps. all purpose flour
* 1 tsp. baking powder
* 1 Tbsp. sugar
* 1 medium egg
* 3/4 cup milk
* 1 Tbsp. vegetable oil
* 1 tsp. lime juice

METHOD / DIRECTIONS:

1. Mix together all dry ingredients, then add egg and sufficient milk to produce a thick batter.
2. Stir in oil and lime juice.
3. Pour the batter into a well greased 20 cm / 8" frying pan.
4. Cook over a moderate heat for about 10 minutes, making sure it does not burn at the bottom, turn over and cook for a further 3 minutes.

SERVING SUGGESTIONS:

Serve cold. This recipe may be made without sugar and can serve as a savoury accompaniment to any meal.

RECIPE NOTES:

*Cassava is a staple found in Africa and the Caribbean. It has a starchy texture and is used to make the famous Jamaican bammies.

Jamaican Stir-Fried Okra Recipe

INGREDIENTS

2 cups fresh Jamaican okra sliced
1 large Jamaican tomato, peeled and sliced
¼ cup Jamaican onions, sliced
1½ tsp. fresh Jamaican lemon juice
¼ tsp. Jamaican thyme, crushed
1 tsp. salt
A dash pepper
1 tbsp. vegetable oil
2 tbsp. butter

PREPARATION

1. Prepare all vegetables as indicated and have ready for cooking.
2. In a small bowl, combine lemon juice, thyme, salt, and pepper.
3. Heat oil and butter in a wok or large skillet. Add vegetables and seasoning mixture all at once.
4. Toss and cook for 5 to 8 minutes.

Jambalaya

Ingredients

1/2 pound cooked chicken meat
1/2 pound cooked ham
1 pound cooked sausages
1 small green bell pepper
1 large yellow onion
3 cloves garlic
5 scallions
3 large tomatoes
1/4 cup vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
2 bay leaves
Salt, ground black pepper, and cayenne pepper to taste.
2 cups long-grain white rice
3 cups chicken, beef, or vegetable stock, or as needed

Chop the chicken and the ham into bite-sized pieces; you should have about 1-1/2 cups of each. Cut the sausages into 1/2 inch thick slices. Seed the bell pepper, then chop the bell pepper, yellow onion, garlic, and the scallions, including the tender green tops. chop the tomatoes.

In a large heavy skillet over medium heat, warm the vegetable oil. Add the ham and sausage and saute until well browned, 7 to 10 minutes. Add the flour, stir well, and add the bell pepper, yellow onion, garlic, and scallions and saute until softened, about 5 minutes. Add the tomatoes, thyme, cumin, allspice, bay leaves, salt, black and cayenne peppers, and chicken and mix well. Then stir in the rice and pour in the stock. The liquid should just cover the contents of the skillet. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.

To serve, remove and discard the bay leaf. Spoon the rice and meats onto a platter.
Serves 6-8

Skillet Home Fries

Recipe courtesy Bobby Flay

Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
30 min

Level:
Easy

Serves:
4 servings

Ingredients

* 3 tablespoons vegetable oil
* 1 large onion, finely sliced
* 1 large poblano pepper, finely diced
* 1 large red pepper, finely diced
* 2 cloves garlic, coarsely chopped
* 1 tablespoon paprika
* Salt and freshly ground pepper
* 4 red potatoes, cut into 1/2-inch cubes

Directions

Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.

Vegetarian Tacos

This recipe uses store-bought salsa and taco seasoning to make a super-quick vegetarian taco 1filling from TVP2. The TVP has a texture similar to shredded chicken when cooked. Wrap in a flour tortilla or stuff in a hard shell with lettuce, tomatoes and beans.


* 2 cups TVP
* 2 cups water
* 2 tbsp soy sauce
* 2 tbsp olive or vegetable oil
* 1 package taco seasoning
* 1 red or yellow bell pepper, cut into strips
* 1/4 cup salsa
* flour tortillas or taco shells

Preparation:
In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP4 to reconstitute for 2-3 minutes.

Add oil and soy sauce, then peppers and taco seasoning, stirring well. Allow to cook for another 3-5 minutes, stirring frequently. Mix in salsa and remove from heat.

Serve wrapped in a flour tortilla or hard taco shells. I like to eat this as is, but you could also add tomatoes, lettuce, beans and sour cream to your tacos.

FRENCH FRIED ONION RINGS

Printed from COOKS.COM

3 large Spanish onions
vegetable oil
1/2 cup milk
1 egg
3/4 cup all-purpose flour
1/2 teaspoon salt

Peel onions under running cold water. Cut into 1/4 inch slices and separate into rings. Heat oil (1 inch) in 3-quart saucepan to 375 F.

Beat remaining ingredients with hand beater until smooth. Dip each ring into batter, letting excess drip into bowl.

Fry a few onion rings at a time in hot oil, turning once, until golden brown, about 2 minutes; drain.

Serving Size: 4

Home Fried Sweet Potatoes

Easy home fried sweet potatoes are made with cooked sliced sweet potatoes and a little sugar and butter. A great dish to use extra cooked sweet potatoes.

INGREDIENTS:

* 4 medium sweet potatoes
* 2 tablespoons vegetable oil
* 2 tablespoons butter
* 2 tablespoons sugar
* dash cinnamon, optional

PREPARATION:

Boil sweet potatoes in skins until tender; slice about 1/4-inch thick. Heat oil and 2 tablespoons butter over medium heat and brown sliced sweet potatoes quickly. Sprinkle with sugar, along with cinnamon, to taste.
Serves 4.

Hushpuppy Recipe

4 cups vegetable oil
2 cups yellow cornmeal
1 cup all-purpose flour
1 egg, beaten
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups milk
1 cup water

In a cast-iron skillet or a large heavy fry pan over medium-high heat, heat vegetable oil to 350° F or until a small amount of batter dropped into the hot oil sizzles and floats. Do not let the oil get too hot or the center of the hushpuppies will not cook thoroughly.

In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda, milk, and water. Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal).

Using two spoons, push a small amount of batter into hot oil (370° to 380° F). After about 10 seconds, hushpuppies will float to the top and begin to brown. Fry for approximately 5 minutes or until golden brown, turning to brown all sides. Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter (fry in small batches, adding 4 to 6 hushpuppies to the oil at a time). NOTE: They can be held in a 200° F oven until serving time (approximately 30 minutes). Serve hot.

Makes 2 dozen hushpuppies.

Belizian Style Habanero Hot Sauce

The Habanero Cookbook, DeWitt & Gerlach

This sauce is similar in taste to Melinda's

1 small onion -- chopped
2 cloves garlic -- chopped
1 tablespoon vegetable oil
1 cup carrots -- chopped
2 cups water
3 Habanero chilies (3 or 4) -- minced
3 tablespoons fresh lime juice
3 tablespoons white vinegar
1 teaspoon salt

Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce
heat,and simmer until the carrots are soft. Remove from heat . Add
chilies,lime juice and salt to the carrot mixture. Place in processor and
puree until smooth.Pour into sterilized jars and seal.


Ya'll come back now!

Thai Shrimp With Asparagus

You can substitute scallops for the shrimp.
Ingredients:
1 lb Large Shrimp
1 tsp Salt
1 lb Fresh Asparagus (fresh preferred but you can use canned)
1/2 cup Whole Straw Mushrooms - Fresh or Canned
4 stalks Green Onions
2 tbs Peanut Oil or Vegetable Oil
3 cloves Garlic - chopped
1 tsp Sugar
1/2 tsp Fresh Ground Black Pepper
1 tbs Thai Fish Sauce (nam pla)
1 tbs Oyster Sauce
2 tbs Peanut Butter
1/4 cup Whole Peanuts
1/4 cup Chicken Stock
a few dashes of Hot Sauce
Preparation:
1. Shell and devein the shrimp.
2. In a bowl toss the shrimp with salt; let sit for 5 minutes.
3. Rinse the shrimp thoroughly with cold water, drain and pat dry; set aside.
4. Go to step 5 if you are using canned asparagus. If using fresh asparagus, cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking process.
5. If using canned mushrooms and asparagus, drain and rinse them with cold water, Cut the asparagus diagonally into 2-inch lengths; set aside.
6. Cut the green onions, including part of the green tops, into 1 1/2-inch lengths.
7. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce, peanut butter, peanuts, chicken stock and hot sauce; stir-fry together until the mixture is heated through and serve over white rice