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African Food Recipes
Berbere / Ethiopia
Use a processor or electric blender. Traditionally, a mortar is used.
1 clove garlic, peeled
1 green onion white part only
1T red wine vinegar
1/2 C water
2 T ground cayenne
2 Tsp. salt
1/2 Tsp. ground black pepper
1/4 tsp. ground cardamom
1/4 tsp. ground coriander
1/8 tsp. ground fenugreek seeds
1/8 tsp. ground nutmeg
pinch each of ground cloves, cinnamon, and allspice
1 T palm, peanut, or vegetable oil
Combine the garlic, onion, vinegar and water and puree. In a small skillet, combine all dry ingredients EXCEPT oil. Stir over medium heat until mixture is warmed and aromatic but do not scorch. Remove from heat, cool, then stir in the blended mixture. Return pan to heat and cool over low heat, stir for 10 minutes. Transfer to a non metal container, pour oil over the surface to cover it. To use, sauté the amount needed in oil or butter and add to sauces or stews.
Doro Wat / Ethiopia
2 T Niter Kibbeh
3 lb chicken, cut up
2 large onions
2 cloves garlic
1/2 inch fresh peeled chopped ginger
1/4 C berebere
1/4 tsp. each: ground fenugreek, ground cardamom, ground nutmeg
1 C chicken stock
2 T lime or lemon juice.
To garnish: 4 hard cooked eggs, sliced
Rinse and dry the chicken. Heat spiced butter in a heavy skillet. Brown chicken in oil. When all pieces are browned, remove chicken and add onion to drippings in skillet. 30 minutes. Add broth and lime juice, simmer 3-4 minutes until thickened. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken in the pot from time to time. Transfer the stew to a platter, garnish with eggs, and serve with injira, or flatbread.
Coconut Bean Soup/ Tanzania
The use of coconut or bananas usually indicates a Swahili influence. (Use a 3 quart saucepan)
1/2 C chopped onions
1/2 C chopped green peppers
1 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper in 3 T butter.
I C fresh seeded tomato cut into chunks
Simmer for two minutes.
2 1/2 C kidney beans with liquid, or black eyed peas
2 C coconut milk
3 C water
Simmer for 10 minutes then add 1/2 C cooked rice
Correct seasonings, serve garnished with 1 tsp. coconut on top of each soup bowl.
Jollof Rice / West Africa
(cook in a 10 inch skillet)
2 Lb. cooked meat: chicken, shrimp, pork in:
1/2 C oil
In a separate soup kettle:
sauté in 1/4 C oil:
1/2 C each: chopped onions, green peppers
1/2 Tsp. grated ginger in
1/4 C oil until soft.
Add 1 16 oz can whole stewed tomatoes.
simmer for 5 minutes.
12 oz tomato paste
2 quarts water
1 T salt
1/2 tsp. each black pepper and thyme
1-2 tsp. crushed red pepper flakes.
Add to this mix the cooked meat and simmer 20 minutes longer.
In a 2 quart saucepan cook:
2 C white rice in
5 C chicken stock
Combine the sauce with the rice, pour the Jollof Rice in a deep platter, arranging the meat in the center.
Ndizi/ East Africa steamed bananas or Plantains
(These are usually served as a vegetable, you may sweeten them with some cinnamon, but not too much. If no banana leaves are available from specialty fruit shops, use aluminum foil, or substitute with wet corn husks as used for tamales.)
Line a 4 quart pan with banana leaves.
Place 8 peeled whole plantains or rather green bananas, side by side in the pan.
Sprinkle with 1 tsp. salt and 1/2 C brown sugar. (optional)
Lay the banana leaves or corn husks over the fruit to form a tight seal, or cover with foil.
Pour 1 Cup of water at the side of the pan, to go under the leaves.
Cover tightly and simmer for one hour.
Remove leaves, arranging bananas on a platter, top with melted butter.