James J. Singleton - African Cooking: The Most Delicious African Food Recipes with Simple and Easiest Directions and Mouth Watering Taste
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- Book:African Cooking: The Most Delicious African Food Recipes with Simple and Easiest Directions and Mouth Watering Taste
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AFRICAN RECIPES: The Most Delicious African Food Recipes with Simple and Easiest Directions and Mouth Watering Taste
This Book Will Provide You Entire New Cooking Experience
You will find the best ever African appetizer and main dish cooking recipes which are delicious and mouth watering. The main focus of this cookbook is to keep the direction so simple and detailed so that you never miss a single point to mess up the whole work. All the recipes are easy to prepare and most famous in the all African parts.
You will find this cookbook unique and amazing due to the following prospective.
=> Each recipe in this cookbook is very tasty and easy to cook
=>Directions are given step by step covering all aspects and details.
=> The ingredients are written very well and clearly. Also mentioned that how much amount of each ingredient is used to cook.
=>For the convenience of readers, each recipe is linked to the table of contents.
If you want to see those table of contents, scroll up and click on the see inside button. You will see full table of contents of the cookbook.
You should never miss a chance to join other thousands of readers of this book before the price goes up.
No matter which part of Africa you live in, what are your eating habits, you are going to love each and every recipe of this cookbook. These are the best appetizer and main dish recipes around.
Now you have all the details of this cookbook.
James J. Singleton: author's other books
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Copyrights
All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying or otherwise without prior written permission of the copyright holder.
- 1 (15 ounce) can fava beans
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 1 large tomato, diced
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
- Ground red pepper, to taste
Take a pot and transfer the beans into it. Give it a boil. Stir the beans thoroughly so that they mix well. Add all other ingredients i.e. tomato, pepper, lemon juice, cumin, olive oil, parsley, salt, onion and red pepper. Give this mixture another boil. Reduce the stoves flame to medium and let it cook for at-least 5 minutes. Use grilled pita as serving and present it hot and fresh.
- Servings per recipe: 6
- Calories: 101
- Total Fat: 3.7g
- Cholesterol: 0mg
- Sodium: 322mg
- Total Carbs: 13.6g
- Dietary Fiber: 3.5g
- Protein: 4.6g
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 (5 ounce) cans tuna packed in oil, drained
- 2 tablespoons chopped fresh parsley
- 1 teaspoon capers, or to taste
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- 10 sheets phyllo dough
- 1 quart vegetable oil for frying
- 1 lemon, cut into wedges
1: Take a flat-bottom pan and pour butter in it. Let it melt on a medium heat. Add onions and stir frequently until you get soft and lucent texture of onions. It will take 5 minutes of you. Transfer these onions with melted butter in another bowl and mix it well with capers, tuna, parmesan cheese and parsley. Add salt and paper according to your taste.
2: Take phyllo sheets, cut them from middle in order to get thin, and long sheets. Fill one phyllo sheet at a time. Fill it starting from the 1 inch end that is closed to you. Fold it in a triangle shape. Double the triangle up and bring it to the point at the left bottom side beside the left boundary. Fold this bottom left edge to reach the right edge. Continue this process till you get at the phyllos end. Use water to seal your phyllo. Fill each phyllo sheet in the same manner.
3: At a temperature of 350 degrees F, heat up oil in large deep-fryer.
4: Fry the phyllos for 3 minutes till they get golden brown and a give you a look of crispy skin. Use paper towel to drain out the brik. Serve this delicious dish with lemon wedges.
Note: The accurate nutrition value of oil depends on temperature, density of ingredients, type of oil and cooking time.
- Servings per recipe: 20
- Calories: 103
- Total Fat: 6.8g
- Cholesterol: 4mg
- Sodium: 127mg
- Total Carbs: 6g
- Dietary Fiber: 0.5g
- Protein: 4.7g
- 1/4 cup chopped fresh green chile peppers
- 1 tablespoon coarsely chopped garlic
- 2 tablespoons fresh ginger, Peeled and coarsely chopped
- 1 teaspoon salt
- 1/8 teaspoon ground turmeric
- 2 teaspoons vegetable oil
- 1 pound potatoes, peeled
- 3 cups water
- 3 1/2 cups chickpea flour
- 2 1/2 teaspoons salt
- 1 teaspoon ground turmeric
- 2 tablespoons mustard oil
- Vegetable oil for deep frying
1: Mix ginger, 1 tablespoon salt, garlic, chilies, 2 tablespoon vegetable oil, and 1 / 8 teaspoon turmeric, pour them all in a food process, and grind them to make a smooth and runny paste. Add water as required. Keep it aside to get settled.
2: Take your saucepan and add potatoes with water in it. Give it a boil at high flame. Lower the heat. Cover up the saucepan and let the potatoes cook for almost 15 minutes. Be sure they are soft. Dont waste the cooking water. Keep it reserved.
3: use masher to mash the warm potatoes. Use the water that you have kept reserved in order to get a good consistency. Add chickpea flour, 1 teaspoon turmeric, 1 tablespoon green chili paste, mustard oil and 2 1 /2 teaspoon salt or as to taste in mashed potatoes. To make soft and consistent dough, use the rest of reserved water. Taste it and add salt and chilies if required.
4: Take a deep fryer-pan and heat up the oil on a medium to high heat. Add noodles in this oil. Fry them for two minutes. You will get golden brown and crispy noodles now. Take a bowl that is paper towel-lined and pour the noodles into this bowl using a skimmer spoon. Fry all the noodles following same method. You can keep it for about 2 weeks in an airtight jar or bowl.
Notes: Protect your skin by using gloves when you are dealing with oil.
- Servings per recipe: 8
- Calories: 336
- Total Fat: 18.4g
- Cholesterol: 0mg
- Sodium: 1024mg
- Total Carbs: 35.2g
- Dietary Fiber: 2.9g
- Protein: 9.4g
- 1 large eggplant
- 1 1/2 tablespoons tahini sauce
- 4 cloves garlic, smashed
- 1/2 lemon, juiced
- 1/2 teaspoon red pepper
- Flakes (optional)
- Salt to taste
- 1 tablespoon olive oil, or to taste
- 1 pinch dried parsley flakes, for garnish
1: Get ready your oven at 400 degrees temperature F (200 degrees C). To have one high and one low, you have to arrange the racks in oven.
2: Take a baking dish. Cut one dimensional slot by the side of eggplant. Put it in baking dish.
3: Place this eggplant on the ovens lower rack to get it roasted. Make sure oven is preheated well. This will get roasted with a soft and dried up texture in about 40 minutes. Transfer it to the upper rack and bake it until skin is well cooked. It will take your 5 more minutes. Take it out and let it cool.
4: Take eggplant gently and peel off its skin. Take a bowl and put this peeled off eggplant into it. Stir with garlic, red pepper flakes, lemon juice, tahini and salt. Keeps on stirring until it get mixed properly. Sprinkle olive oil over your dish and serve it with parsley dressing.
- Servings per recipe: 3
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