Julia Chiles - African Cuisine: 50 Excellent African Recipes

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African Cuisine 50 Excellent African Recipes BY Julia Chiles Copyright 2019 - Julia Chiles OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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Introduction

Do you believe the ingredients determine how the dish is cooked? If so, the impetus behind African cooking is the perfect methodology for you! Hearty stews; root vegetables; savory herbs, spices and seasonings; plus, so much more for the discerning appreciative palette!

Beef Bobotie

South Africas national dish! Makes: 2 serving. Ingredients: 1 tablespoon butter 2 onions, diced or grated 2-2 tsp garlic, minced or grated 1 1/2 teaspoon ginger, minced or grated 1 3/4 teaspoon curry powder 4 cloves 4 tablespoons chutney (we used Mrs. Balls) 1- 1 1/2 lbs. ground beef 1 2/3 tablespoon vinegar 1/3 tablespoon Worcestershire sauce 1 beef low sodium broth cube or 1 tsp bullion broth paste (ex. Better Than Bullion) 4 slices white bread (crusts removed soaked in milk) 2 egg 1 cup milk 1 teaspoon turmeric 1 tablespoon double cream, optional Salt Pepper to taste 3-5 bay leaves Directions: Preheat oven to 350. In pot warmed over medium high heat, saut butter, onion, ginger, garlic 2-3 minutes.

Stir in and saut curry powder, cloves, ground beef, vinegar, Worcestershire sauce, vinegar, broth/paste. Saut approx. 5 minutes or until all ground beef is brown. Add in soaked bread pieces. Transfer mixture into casserole dish, cover, and bake 38-45 minutes. In the meantime, whisk together eggs, milk, and turmeric and for thickness add in cream.

Season with salt and pepper. Pour over hamburger mixture when done. Top with bay leaves and bake another 15-20 minutes. Usually served with spicy yellow rice and chutney but any strong, fragrant rice will do. This dish is best over spicy yellow rice but can be substituted with potatoes or pasta. You can also add sweet items such as raisins as a natural sweetener.

The goal with this dish is not just to strike a balance between spicy and sweet, but to never let the sweetness be overshadowed by the spicy flavors!

Doro Wat

Also known as tsebhi dorho. Makes: 4-5 servings. Ingredients: 2-3 lbs. thighs and drumsticks 2-3 tablespoons lemon 3-4 tablespoons vegetable oil or niter kibbeh (fragrant butter) 3-5 teaspoons berbere spice mix 3-4 red onions 2 -3 tablespoons garlic, grated or minced tablespoon ginger, minced salt pepper to taste 1 cups water or chicken stock (more if needed) 3/4 tablespoon garam masala 7-8 eggs Directions: 1-2 hours before cooking, marinate chicken in lemon juice. For speedy version of Doro Wat, blend onions, garlic, and ginger into a paste. For authentic Doro Wat, let onions sweat in a Dutch Oven till they reduce and then form into a paste.

Bring pot or skillet to low heat high heat and add chicken pieces 5-6 minutes, turning halfway thru. Sprinkle with Garam masala and add water if needed. Meanwhile, start boiling the eggs. Transfer to serving plates topping each with whole, shelled eggs or slices.

Sadza

An African staple thats also known as ugali, nshima, pap and phaleche. Accompanies a flavorfull fish or meat prepared for dinner or lunch; thus, it purposely lacks flavor to allow the protein to shine.

Makes: 4 servings. Ingredients: 6-7 scoops of mealie-meal - 1 cup cold water 3-4 cups boiling water Directions: In pot mix mealie-meal with cold water. Meanwhile, in another pot, bring 3-4 cups of water to a boil. Mix both pots together then bring to a boil, cover, reduce heat to low and simmer 20 minutes. Add mealie-meal tsp at a time and stir well, repeating until desired consistency is reached.

Chermoula

A Moroccan spice paste used for adding depth and dimension to proteins! Makes: 2-4 cups worth.

Chermoula

A Moroccan spice paste used for adding depth and dimension to proteins! Makes: 2-4 cups worth.

Ingredients: 1 large bunch cilantro, chopped 2-3 tablespoons garlic, minced 1 tablespoon paprika 1 1/4 tablespoon cumin 2/3 teaspoon salt 1 1/2 teaspoon ginger, thinly sliced or minced 2/3 teaspoon cayenne pepper 1/2 teaspoon saffron threads 3 tablespoons vegetable oil tablespoon lemon juice Directions: In a large glass bowl mix together cilantro, minced garlic, paprika, cumin, salt, ginger, cayenne pepper, saffron threads, oil, lemon juice. Use to marinate fish, beef, veggies, or anything else you can think of!

Tanzanian Inspired Vegetarian Pilau Rice

Often emulated, pilaus use of spices change by region and can include such delicacies as toasted legumes! Makes: 4 servings. Ingredients: 1 tablespoon butter or ghee 1 onion, diced tablespoon garlic 4-6 cardamom pods -1 tablespoon cinnamon 2/3 teaspoon ground cumin 1/3 teaspoon of black pepper 2/3 teaspoon ground cloves 2 1/2 cups of Basmati rice 1 1/2 cup of coconut milk 3 cups of vegetable stock or boiling water Directions: In heavy pot or Dutch oven, melt butter or ghee and saut onions 3-4 minutes. Stir in rice and add all dry ingredients (garlic, cardamom, cumin, pepper cloves. Stir in coconut milk and stock then bring to boil, cover, reduce heat, simmer 20 minutes.

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