Julia Chiles - Authentic African Recipes: An Illustrated Cookbook of Regional African Dish Ideas!
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Authentic African Recipes
An Illustrated Cookbook of Regional African Dish Ideas!
BY
Julia Chiles
Copyright 2019 - Julia Chiles
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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
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Table of Contents
What are kitchens like in Africa? How are their meals prepared?
Can you integrate African foods into your recipe repertoire at home?
The women in sub-Saharan Africa are responsible for most work that relates to food. That includes working on plantations or cultivated fields. They are integral in the planting, care and harvesting of food, in addition to cooking and serving meals.
Kitchens in Africa usually feature large pots that are full of vegetables, spices and meats that simmer over the fires beneath them. Many ingredients can be sourced locally outside Africa, and others have substitutes that can be used, without losing authentic taste.
Some of the main vegetables used in African cooking include sweet potatoes, corn, cabbage, black-eyes peas, cassava and okra. Plantains are actually fruits but are used like vegetables in many dishes.
The meats used for meals are mainly beef, pork and chicken. Most areas have local varieties of fish, too.
Many spices are used to give African cuisine its flavor, including cloves, peppercorns, nutmeg, cardamom, turmeric, curry powder and garlic. Through this cookbook, youll learn to properly use the spices of Africa to provide authentic meals for your family and guests.
African breakfasts are truly worth waking up for Here are some of the most popular...
These pancakes are tasty, tender, rich and comforting. Theyre somewhat a cross between typical American pancakes and crepes. They taste great when topped with sugar-cinnamon or syrup.
Makes 8 Servings
Cooking + Prep Time: 1 1/2 hours
Ingredients:
- 2 cups of flour, all-purpose
- 1 1/2 cups of milk, whole
- 1/2 to 2/3 cups of sugar, granulated
- 6 eggs, large
- 1/4 cup of butter, melted
- 1 tsp. of vanilla flavor, pure
- 1/4 to 1/2 tsp. of nutmeg, ground
- Optional: 1/2 cup of oil, vegetable
Instructions:
1. Sift the nutmeg, salt, sugar and flour together and set the mixture aside.
2. Beat the milk and eggs together in large sized bowl.
3. Mix in the flour mixture till all ingredients are incorporated well. Add and stir in the melted butter.
4. Allow batter to rest for at least one hour or overnight in refrigerator.
5. Heat skillet and lightly coat with oil. Pour 1/2 cup batter in pan. Tilt so batter spreads evenly on bottom of pan. Cook pancake for two minutes, till its bottom has lightly browned.
6. Lift pancake with spatula. Flip gently and then cook other side. Repeat with remaining batter. Sprinkle with syrup, cinnamon sugar or powdered sugar. Serve while hot.
This is a popular staple for breakfast, mainly in Nigeria. It is made using onions, beans and salt. Its sold as a street food in many areas, too.
Makes 1-2 Servings
Cooking + Prep Time: 40 minutes
Ingredients:
- 1 cup of beans, peeled
- 1 chopped hot pepper, raw
- Salt, sea, as desired
- 1/2 chopped onion, medium
- To fry: oil, olive
Instructions:
1. Combine 1/4 cup of filtered water and beans in food processor. Puree mixture into a paste with a smooth texture.
2. Pour pureed beans in medium bowl. Use whisk to mix for about five minutes. This adds air to batter.
3. Set deep, large pan over med. heat. Add oil and heat.
4. Add onions, pepper, baking soda and salt. Stir to combine.
5. Scoop 1/2 tbsp. of the batter into your oil. Dont allow it to spread out. Fry on both sides till a golden brown in color.
6. Lift akara balls from oil. Drain on paper towels. Repeat steps with remaining batter. Serve with fried yams or bread.
Puff puffs are traditionally served mainly in West Africa. The dough is fried, and the taste is very comparable to traditional yeast donuts, except the sugar content is lower.
Makes 20-25 puffs
Cooking + Prep Time: 2 hours 25 minutes
Ingredients:
- 1 cup of filtered water, warm
- 2 cups of milk, coconut
- 1 packet of yeast, active, dry
- 1/2 to 3/4 cup of sugar, granulated
- 1/4 to 1/2 tbsp. of salt, sea
- 1 cup of flaked coconut
- 4 1/2 cups of flour, all-purpose
- To deep fry: Oil, vegetable
Instructions:
1. Add coconut milk, warm water, yeast, salt and sugar to large sized bowl. Set it aside for about five minutes.
2. Add flour. Mix well. Add flaked coconut. Mix well till they are incorporated completely.
3. Set mixture in warm area. Allow to rise for one or two hours.
4. Pour 3 of vegetable oil into a large sized saucepan. Place over med. heat till oil reaches 375F.
5. Dough will be sticky. Take it a bit at a time. Drop it into oil. Dont overcrowd your pan work in batches if you need to.
6. Fry dough for several minutes, till bottom sides are golden brown in color. Turn balls over. Fry for several minutes till other side is the same color, or close to it.
7. Remove balls from oil. Place on paper towels for soaking up excess vegetable oil.
8. If you like, roll finished balls in sugar. Serve.
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