Ivy Newton-Gamble's Blog: Everyday African Food, page 2

Garlic and Lime Chicken

Ingredients:

1 large roasting chicken cut up into parts

2 tablespoons minced garlic

1 teaspoon of lime zest

1 sprig of fresh thyme

Salt and pepper, to taste

Oil

For the sauce:

1 onion medium, finely chopped

1 cup whole milk

Juice of one small lime

1 teaspoon of lime zest

Salt and freshly-ground black pepper

Oil for frying

Directions:

In a mortar, pound together the garlic, lime zest and thyme leaves until you have a paste. Season with salt and black pepper. Use a sharp knife to pierce small slits in the flesh of your chicken. Rub the garlic mixture all over the outside then place any remainder in the body cavity. Sit the chicken on a rack in a roasting tin, transfer to an oven pre-heated to 200°C and roast for about 60 minutes, or until the bird is done through.

Just before the chicken is ready, heat a little oil in a pan. Add the chopped onion and fry for about 6 minutes, or until golden brown. Add the lime zest and fry for 1 minute. Now stir in the cream and cook for 1 minute before stirring in the lime juice. Take off the heat and serve to accompany the chicken.

Quoted from http://www.touregypt.net/recipes/reci...

Egypt Recipe - Lemon-flavored Lamb

Egyptian Food and Recipes

 

Lemon-flavored Lamb




.Lemon-flavored Lamb
Ingredients:
* Lamb 450g (1 lb) diced into 1” cubes
* Onion, finely chopped 225g (1/2 lb)
* Garlic, crushed 50g (2 oz)
* Almonds, without skin 50g (2 oz)
* Ground coriander 50g (2 oz)
* Grated lemon rind 1/2 tsp.
* Salt to taste
* Oil sunflower 40ml (11/2 fl oz)
* Garam masala 1 tsp.
* Lemon juice to taste
To garnish
* Lime & lemon slices
* Whole almonds with skin
Instructions:
Grind onion, garlic, almonds and ground coriander in a food processor. Stir in oil, lemon rind and salt. Dip all the lamb pieces in this mixture and marinade in the fridge for 1 hour. In a heavy bottom, non-stick pan add lamb along with the marinade. Start cooking until all the liquid evaporates and oil starts separating; this should take 5 – minutes Add just enough water to cook the lamb. Cover and simmer until lamb is tender. Add garam masala and lemon juice. Adjust the consistency of the sauce by adding a little water, if required. Bring to the boil. Add a few slices of lemon and immediately cover and remove from heat. Serve garnished with almonds and slices of lime and lemon. Serve hot over a bed of Basmati Rice.
 
 

 

Curried Cabbage  

Yield 4-6 servings

 

Ingredients

1 large red cabbage

1 white onion chopped finely

1 medium sized potato, diced small

2 medium sized tomatoes

1 teaspoon curry powder

1/2 teaspoon turmeric

Salt and pepper to taste

1 tablespoon olive oil

1 cup vegetable broth

 

Directions

Use a medium sized saucepan and put the tablespoon of oil in to heat up.

Shred cabbage and place in saucepan with water. Add the salt, pepper, onion, tomatoes and potato.

Make sure that the cabbage begins to soften first before adding the curry powder and turmeric, stir in and make sure all the cabbage is covered in curry powder. Once you see the cabbage start to cook, turn the heat down a bit and place lid on pot to steam the cabbage, stirring occasionally.

Ingredients:

2 1/3 cups all-purpose flour
3/4 cup chopped pitted dates
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 to 1/2 cup chopped walnuts or pecans
3 tablespoons butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water

Directions:

Preheat oven to 350°. Grease and flour a 9×5-inch loaf pan. Measure flour, dates, sugars, nuts, butter, soda, and salt into a mixing bowl; stir with a fork until dates are well coated and ingredients are blended. Add the warm water and stir just until dry ingredients are moistened. Spoon or pour into prepared loaf pan. Bake date nut bread for about 60 to 70 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on rack for 10 minutes. Carefully remove from pan and cool completely on rack.

Spinach Plasas

Ingredients:

2 packages frozen chopped spinach

1/2 pound smoked fish, flaked

1 large onion, chopped

1/4 cup groundnut paste (peanut butter)

3 cups water

1-1/2 cups palm oil

2 hot peppers or 1 tsp. cayenne pepper

1 pound meat, stewing or chuck roast

Directions:

Cut meat. Put in saucepan with two cups of water, salt, onion and pepper. Bring to boil and add palm oil. Continue cooking partly covered. Cook for 1-1/2 hours over medium heat. Add spinach (previously thawed and drained), flaked fish and groundnut paste mixed with water. Stir, cover and simmer for 10 minutes. Serve with steamed rice.

Tamarind also known as Indian date represents the fruit pods of Tamarindus indica a tropical tree that belongs to the Fabaceae family. Originally native to Tropical Africa, Dakar in Senegal is named after the Wolof word for the tamarind tree.  The tree itself can grow up to 20 meters tall and stays evergreen in regions without a dry season.  The flowers are produced in racemes and once fertilized develop into brown pod-like legumes that contains a soft pulp and many hard-coated seeds.

The fruit pulp is edible and is employed as a spice in Asian, African. Tamarind is native to Tropical Africa and Latin American cuisines. The pulp of a young fruit is very sour and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter and can be used in desserts and drinks, or as a snack.

The most commonly found form of tamarind is in semi-dried blocks made from crushed unripe tamarind pods. This is both sour and tart and is typically dissolved in boiling water to make tamarind juice before being added to the food to be cooked. The acidity in Tamarind fruit is due to their high concentration of tartaric acid.

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 While watermelon seeds can sometimes be an annoyance, roasted and salted watermelon seeds remains as one of the traditional Egyptian snacks. Roasted watermelon seeds are crunchy, satisfying and full of protein. Try roasted watermelon seeds in place of sunflower seeds or peanuts for your next snack.

Ingredients:

•1 cup raw watermelon seeds

•1 tablespoon salt

•water

Directions:

Gather seeds from watermelon and place in colander. Be sure to use only the black seeds. Do not use the small, white seeds. Rinse thoroughly in colander to remove any excess watermelon. Once clean, spread out in an even layer on a cookie sheet and allow to dry. Drying outdoors in direct sunlight is a good method. Seeds can be patted dry, but roast much better when they are completely dry.

In a frying pan on the stovetop, place watermelon seeds on medium high heat and turn until seeds are roasted. In a cup of water, add salt and stir until dissolved. Pour salt water into frying pan and stir occasionally until water has evaporated. Once done, allow seeds to cool completely before shelling and eating.

There are a small number of trees, and the sun relentlessly blazes down onto to the hot sand. Malnutrition has been above the 15 percent threshold in Chad for a decade. Most of them have never experienced a hot water shower, having shoes on their feet, or even simply eating one meal a day. Most women and children make dangerous trips to communal water wells each and everyday just to have drinking water for the family. Some parts of Chad and Sudan are a 300 year step back in time.

Hope and charity are the keys that unlock the door of poverty.  Hope and charity have a major influence on the way we think, feel, and act. The African Gourmet Food Charity fund gives 100% of donations through PayPal to supply communities with food and everyday personal items throughout Chad and Sudan. Please help.

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Welcome

Education is the key that unlocks the door of poverty and has a major influence on the way we think, feel, and act. The charity fund gives 100% of donations through PayPal to supply communities with food and everyday personal items throughout Chad and Sudan. We hope to soon extend our charitable giving to Niger and Cameroon. The goal of the African Gourmet Charity is to see happy smiling faces of all children throughout Chad and Sudan just like the children in the picture above. Please help.

Sudan

Sudan is an extremely poor country that has had to deal with social conflict, civil war, and the July 2011 secession of South Sudan. Agricultural production continues to employ 80% of the work force. Sudan is slightly less than one-fifth the size of the US.Ongoing conflicts and reliance by much of the population on subsistence agriculture ensure that much of the population will remain at or below the poverty line for years to come. Many men, woman and children in Sudan must go hungry please donate 10¢ for every bowl and plate you own.

Chad

At least 80% of Chad’s population relies on subsistence farming and livestock raising for its livelihood. If you have money in the bank, in your wallet, and spare change in a dish some place, you are among the top eight percent of the world’s wealthy. Give your spare change so others can live. On behalf of the African Gourmet Charity, thank you for your support.

Ingredients:

8 large potatoes, cubed
1 cup chopped onion
2 tablespoons butter or margarine
2 chicken bouillon cubes
2 tablespoons dry parsley flakes
6 cup water
2 cup milk
1/2 cup flour, mixed with water

Directions:

Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.