Recipes+-+Africa

==**Morrocan Chicken With Olives - Peace Cho Ingredients:**  4 Pounds Chicken   2 1/2 Tablespoons Oil   2 Onions — sliced Salt And Pepper — to taste   1/4 Teaspoon Ginger   1 Teaspoon Paprika   1 Onion — finely chopped   1/2 Pound Green Olives   1 Lemon Lemon Juice ==
 * Preparation:**

Heat the oil in large sauce pan. Add 3/4 cup water gradually. Add onion slices, sprinkle with spices. Lay chicken on top. Cook over low heat, covered, one hour. Add finely chopped onion. Cook for another 1/2 hour. Place pitted olives in pan of cold water, bring to boil for 1 minute. Drain water. Add olives to pan. Cook for 5 minutes. Just before serving squeeze on lemon.

Serving Ideas : Serve with rice or couscous

DORO WAT (Chicken Stew) (Johanna's Recipe) In Ethiopia, about 4 tablespoons of Ber-beri, Ethiopian red pepper, is used in each recipe. It is extremely hot. In a 4- to 6-quart Dutch oven or heavy stewpot:

Brown** 3 cups BERMUDA ONION chopped finely, without fat, until quite dark, stirring constantly. 1/2 tsp. CAYENNE PEPPER 1 tsp. PAPRIKA 1/2 tsp. BLACK PEPPER 1/4 tsp. GINGER. 2 cups WATER to which 1/4 cup LEMON JUICE has been added, for 10 minutes.
 * Ingredients
 * Add:** 3 oz. BUTTER or OLIVE OIL
 * Blend** the seasonings into the onions. **Add** 1 cup WATER.
 * Soak:** 1 3-lb. CHICKEN cut in 1-inch pieces, bones left on and including neck and gizzards, in
 * Drain** the water from each piece of chicken.
 * Add** chicken to onion mixture, stirring it through. Cover.
 * Simmer** over low heat until chicken is tender.
 * Add** more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water).
 * Add** 8 PEELED HARD-BOILED EGGS a few minutes before serving.

Nigerian coconut balls
(Gina's Recipe) Ingredients:
 * 1 cup [|unsweetened flaked coconut]
 * 1/4 cup [|caster sugar] or superfine sugar
 * 3 egg yolks
 * 1/2 cup [|self-raising flour]

Directions:

4 Bake for 20 minutes in the preheated oven, or until golden.
(Rachel's Recipe)

In a 2-quart salad bowl: 1/4 cup LEMON JUICE 2 Tbs. VINEGAR (white) 1 tsp. SALT 1/4 tsp. COARSE BLACK PEPPER. 1/4 cup GRATED CHEESE (Oriental or Parmesan) over salad.
 * Combine:** 1 cup ONIONS, cut in slivers or thin slices
 * 1 cup CABBAGE, cut in slivers or thin slices 1/2 cup CARROTS, cut in very thin rounds (slices) 1 cup TOMATOES, cut in 1/2 inch dice.
 * Toss:** with 1/4 cup OLIVE OIL
 * Sprinkle:** 1 clove GARLIC (mashed)
 * Serve** in small individual salad dishes.

Jiho's Recipe( Madagascar)
=Lauren's= =Omie's Lemon Meringue Pie - Easy!=
 * Vegetable Soup**
 * Simmer:**
 * Add:**
 * Simmer**
 * Remove**
 * Put**
 * Serve**

Biscuit Base

 * 1 (500 g) packet Marie biscuits
 * 150 g [|margarine]

Filling

 * 1 (8 ounce) can condensed milk
 * 1 cup [|lemon juice] (freshly squeezed)
 * 6 large egg yolks

Topping

 * 2 egg whites (from seperated eggs)
 * 2 tablespoons [|white sugar]

Directions

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====== =Chicken Kishk=


 * 1 (3 1/2-pound) chicken, cut into 8 parts
 * 1 cup full-fat plain yogurt
 * 1/2 cup all-purpose flour
 * 1 cup milk
 * 1/4 cup corn oil
 * 1 medium onion, grated
 * 2 cups chicken stock or canned low-salt chicken broth
 * 2 cloves garlic, peeled and crushed
 * 1 teaspoon salt
 * 1/2 teaspoon pepper

Joshua fERN Chicken in Cumin sauce

 * 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//].

//How to drain yogurt://
 * //Lamb Moussaka//**
 * //Esther's Recipe//**

Ethiopian Beef Stewed in Red Pepper Paste (Sik Sik Wat)
(Johanna's Recipe) = Salad-e Shirazi: Tomato Cucumber Salad =

Ingredients:

 * 3 large, firm tomatoes
 * 2 cucumbers
 * 1 small onion, red or yellow
 * 2 tablespoons lemon or lime juice, depending on taste
 * 2 tablespoons olive oil
 * 1 tablespoon fresh mint, finely chopped
 * 1 teaspoon minced garlic
 * salt and pepper to taste

Preparation:
Finely chop tomatoes, cucumbers, and onions. Toss with remaining ingredients and gently mix well.

Serve chilled. Serves 4.

__**Spinach-yogurt Salad**__
Author : Better Homes & Gardens**
 * Ben's recipe from Iran (library book)

 8 cups torn fresh spinach 1 small onion, chopped 1 small clove garlic, halved 1/2 cup plain yogurt 1 tablespoon olive oil or cooking oil 1 teaspoon snipped mint 1/4 teaspoon salt 1/4 teaspoon ground turmeric 1/8 teaspoon pepper 1/2 cup broken walnuts, lemon wedges (optional)!!!

In a saucepan cook spinach and onion in a smalll amount of boiling water about 3 minutes or just till spinach starts to wilt; drain. Rub a wooden salad bowl with the garlic; discard garlic. Spoon spinach mixture into salad bowl. Combine yogurt, oil, mint, salt, turmeric, and pepper. Add to spinach; toss gently till well coated. Cover and chill several hours. Before serving, add broken walnuts and toss gently. Garnish the salad with lemon wedges, if desired. Makes 4 servings!!!

**Fish stew with rice**
Ingredients; 2 slices onion 5 tablespoons oil 3 tablespoons tomato concentrate 2 lb. fish, boned and cut in large pieces 1 & 1/2 pints water 2 teaspoons salt 2 carrots, sliced 1/2 lb. cabbage, shredded 2 small sweet potatoes cut in 1-inch cubes 1/4 lb. Okra (1/2 packet frozen orka**)** 1 lb. cooked rice.

1 .) Cook Onion in hot oil until tender but not brown
2.) Add tomato concentrate and fish. Cover and cook over low heat for 1/2 hour. 3.) Add water, salt and vegetables to fish mixture; cook gently for 1 hour. 4.) Place a portion of rice in the centre of a plate and ladle stew over rice. [] http://recipes.wikia.com/wiki/Category:Cameroonian_Appetizers [|rice] []

//How to drain yogurt:// Lauren Cleope's Recipe South Africa 
 * //Lamb Moussaka//**

//**Spices**//
 * 2 tablespoons oil
 * 1/2 tablespoon butter
 * 500 grams mince (combination of beef and lamb)
 * 2 onions -- chopped
 * 2 cloves crushed garlic
 * 1 cup grated carrot or apple

//**Seasonings**//
 * 2 teaspoons curry powder1 teaspoon coriander
 * 1/2 teaspoon ginger
 * 1/2 teaspoon mixed herbs
 * 1 teaspoon turmeric
 * 1/2 teaspoon cinnamon
 * 1 teaspoon sugar
 * pinch red chili powder or cayenne pepper

//**Topping**//
 * 1 tablespoon salt
 * 1/4 teaspoon pepper1 tablespoon wine vinegar
 * 2 slices white bread
 * 2 bay or lemon leaves
 * 1 cup sour cream or 1/2 cream + 1/2 yoghurt
 * 1/2 teaspoon salt
 * pinch pepper
 * 2 eggs

CHAD: jUliE bUrKe This recipe is prepared according to the means of each household to enhance its flavour. This is how we prepare a modest //bouillie// for our own home. 1. Boil one litre of water 2. Put about one cup of rice or wheat into the water 3. Mix 3 tablespoons natural peanut butter with a cup of lukewarm water, just enough to obtain a liquid solution, and pour into the water 4. Mix 3 tablespoons flour (wheat, corn or millet) with lukewarm water in order to dissolve it thoroughly also into a liquid solution, and pour the liquid into the boiling mixture 5. Add curdled milk (//roaba//) or if you lack some, add lemon juice until a sour taste and white brightness is obtained. **Please note:** You are not required to add this to the //bouillie// if you do not like the sour taste 6. Add sugar according to taste. 7. Add whole milk to thin it out if the consistency becomes thicker than oatmeal. 8. Wait 10-15 minutes and serve. Bon appétit! :-) Véronique Dakouli ||
 * || === //La bouillie// (hot breakfast cereal) ===
 * __Ingredients__**:
 * 1 litre of water
 * about 1 cup of rice or wheat
 * 3 tablespoons natural peanut butter (for authenticity, this should be pure crushed peanuts, no additives, no sugar)
 * 3 tablespoons of wheat, millet or corn flour
 * curdled milk, or lemon juice from one lemon (optional, but a delicious addition!)
 * Whole milk, no more than 1/4 litre

Lauren Cleope's Recipe South Africa  Bobotie //**Spices**// //**Seasonings**// //**Topping**// Stir-fry the mince in the oil and butter until loose and crumbly, using a fork. Add the chopped onion and stir-fryuntil limp and glazed. Add the garlic, grated carrot and spices. Continue cooking very briefly to develop all flavours.Season with salt, pepper and wine vinegar or lemon juice to taste. Soak white bread in water, lightly squeeze out water and mash with a fork, then add to mixture. Spread the mixture into a flat ovenproof dish. Tuck the bay or lemon leaves into the mixture. Beat together all the ingredients for the topping with a fork. Pour the topping over the bobotie and bake uncovered at 190 C (375 F) for 35 minutes until the custard topping is firm and golden-brown. Serve with yellow rice, chutney, sliced bananas and a diced tomato and onion sambal.
 * 2 tablespoons oil
 * 1/2 tablespoon butter
 * 500 grams mince (combination of beef and lamb)
 * 2 onions -- chopped
 * 2 cloves crushed garlic
 * 1 cup grated carrot or apple
 * 2 teaspoons curry powder1 teaspoon coriander
 * 1/2 teaspoon ginger
 * 1/2 teaspoon mixed herbs
 * 1 teaspoon turmeric
 * 1/2 teaspoon cinnamon
 * 1 teaspoon sugar
 * pinch red chili powder or cayenne pepper
 * 1 tablespoon salt
 * 1/4 teaspoon pepper1 tablespoon wine vinegar
 * 2 slices white bread
 * 2 bay or lemon leaves
 * 1 cup sour cream or 1/2 cream + 1/2 yoghurt
 * 1/2 teaspoon salt
 * pinch pepper
 * 2 eggs

Ingredients
S AUCE :
 * 1 cup lentils
 * 1 teaspoon salt
 * 1 cup elbow macaroni
 * 1 cup rice
 * 1 can (15-ounce) chickpeas (also called ceci)
 * 2 Tablespoons olive oil
 * 1 cup canned tomato puree
 * ¼ cup olive oil
 * 2 onions
 * 1 garlic clove, or to taste

Procedure

 * 1) //Prepare lentils:// Place the lentils in a sieve and rinse thoroughly. Place them in a large saucepan with 3 cups of water and 1 teaspoon salt.
 * 2) Heat until the water begins to boil. Lower the heat, and simmer for about 1 hour until lentils are tender. Drain and set the lentils aside.
 * 3) //Prepare the macaroni:// Fill the same saucepan with water (add salt if desired). Heat until the water begins to boil.
 * 4) Add the macaroni and boil about 12 to 15 minutes, until macaroni is tender. Drain and set the macaroni aside. (It is okay to combine the macaroni and lentils.)
 * 5) //Prepare the rice:// Heat the 2 Tablespoons of olive oil in the same saucepan. Add the rice and cook for 2 or 3 minutes, thoroughly coating the rice with oil.
 * 6) Add 2 cups of water and heat until the water begins to boil. Cover the saucepan and simmer until the rice is tender, about 15 minutes.
 * 7) Remove from heat and allow to cool for about 5 minutes.
 * 8) //Assemble koushari:// Drain chickpeas and rinse. Add chickpeas, lentils, and macaroni to cooked rice and toss very gently with a fork.
 * 9) //Make sauce:// Peel the onions and cut them in half lengthwise. Slice each half crosswise into thin slices.
 * 10) Heat ¼ cup olive oil in a skillet. Add onions and cook, stirring often with a wooden spoon, until onions are golden brown.
 * 11) Add garlic clove and cook 1 or 2 more minutes. Stir in tomato puree and heat until bubbly.
 * 12) Now pour the sauce over the lentil mixture and heat over very low heat for about 5 minutes, until completely warm.
 * 13) Serve with pita bread.