Minna Rose - African Cookbook

African Cookbook Quick and Easy Recipes full of Authentic African Flavor Cultural Tastes #1 Includes both US and UK measurements and cooking terms By Minna Rose

More Cookbooks from Minna Rose Minna Rose enjoys traveling and loves to explore different cultures through food. She adds her own twists to the recipes she discovers and loves to share the results with her family and friends. African food is vibrant, spicy and colorful, utilizing the most tantalizing flavors from the many cultures that have settled on the continent over the centuries, and creating new and wonderful combinations, combined with traditional foods and cooking methods. Fresh and nutritious food is very important for a healthy life, just as tasty food, shared in good company, is essential for a happy and enjoyable life. Minna Roses cookbooks combine the two in her recipes, all of which are easy to follow and recreate. Serves 2 Marinate: 30 minutes Preparation: 20 minutes Serve with mashed 2 white fish steaks or fillets ( lb/250g) Juice of 1 lemon 1 garlic clove - crushed 1 teaspoon paprika 1 teaspoon ground coriander Pinch salt and black pepper 1 tablespoon canola/rapeseed oil 1 red onion - sliced 1 red chili deseeded and chopped 1 tablespoon fresh cilantro/coriander leaf - chopped 1.

Mix the lemon juice with the crushed garlic clove, paprika, ground coriander, salt and black pepper. 2. Rub this into the flesh of the fish, then leave to marinate for half an hour. 3. Heat the oil in a large skillet/frying pan. 4. 4.

Pour the rest of the marinade over the fish, add the red onion slices and red chili. 5. Turn the fish when cooked halfway through, and turn off the heat. 6. Add a handful of chopped fresh cilantro/coriander leaf. 7.

Cover and allow the residual heat to cook through the rest of fish. 8. Serve with yam or mashed potatoes and kachumbali, or new potatoes and chili greens.

1. Mix the fish with diced red onion, chopped deseeded red chili, and mashed potato. 2.

Put into a small, ovenproof dish and bake at 180C/350F/Gas mark 5 for approx. 10 minutes until heated through and the top is golden brown, 3. Serve with French fries and kachumbali.

Serves 2 Marinate: overnight Preparation: 30 minutes Serve with oven-baked potatoes 2 whole fish such as trout or tilapia - cleaned 2 tablespoons/2oz/50g butter 4 green/spring onions sliced 2 cloves garlic crushed/minced Juice of 1 lemon 1 red onion diced 1 red bell pepper deseeded and chopped 1 green chili deseeded and diced 1 x 15 oz/400g can diced/chopped tomatoes 1 ripe mango diced cup/100ml white wine 1 teaspoon turmeric 1 teaspoon dried thyme 1 teaspoon caster sugar 1 bouillon/stock cube (fish/chicken/vegetable) 1 tablespoon canola/rapeseed oil Salt and black pepper 1 tablespoon fresh parsley chopped 1. Put the cleaned fish into a deep baking dish. 2.

Squeeze the lemon juice over the fish, then sprinkle with dried thyme, 1 crushed/minced garlic clove, salt and black pepper and green/spring onions. Rub this mixture into both sides, and stuff the inside of the fish with the remainder. 3. Marinate overnight. 4. 5. 5.

Fry the onion on a medium heat for approx. 5 minutes until soft. Add the crushed/minced garlic clove and diced chili, and stir. 6. Add the chopped red bell pepper, stir and cook 2 minutes. 7.

Add the turmeric and sugar and stir. 8. Add the wine and chopped tomatoes and bring to the boil, stirring, for 2 minutes. 9. Crumble in the bouillon/stock cube and simmer for 5 minutes. 10.

Pour the sauce over the fish, add the diced mango and replace in the oven for a further 10 minutes. 11. Sprinkle with chopped fresh parsley. 12. Serve with chili greens and yam, or on a bed of arugula/rocket with a baked potato.

Serves 2 Preparation: 1-1 hours Serve with: This delicious way of cooking turkey was shared with me by a Zimbabwean friend and immediately became a favorite. Serves 2 Preparation: 1-1 hours Serve with: This delicious way of cooking turkey was shared with me by a Zimbabwean friend and immediately became a favorite.

This recipe also works well with chicken.

2 small or 1 large turkey drumstick (1 lb/700g) 2 tablespoons canola/rapeseed oil 1 tablespoon curry powder 1 tablespoon paprika 1 tablespoon garlic salt 1 tablespoon chicken gravy granules 1. Press your fingers into the meat to feel for the groove between the muscles. Take a small sharp knife and cut down this groove lengthways. 2. 3. 3.

Sprinkle generously with oil and rub it in with your non-dominant hand. 4. Sprinkle on half the curry powder, paprika, garlic salt and gravy granules. Cup your non-dominant hand, fill with more oil and rub the marinade into the meat. 5. 6. 6.

Roast at 200C/400F/gas mark 6 for approximately 1-1 hours, depending on size, until the meat is cooked, turning after half an hour, then every fifteen minutes. 7. Serve with chakalaka and African yam or mashed potato, veg and gravy or even fries/chips and salad.

1. Remove all the meat from the bone and roughly chop. 2.

Slice one onion and fry. 3. Add a crushed garlic clove and half a chopped, deseeded red chili. 4. Stir. 5.

Add a sliced red or yellow bell pepper. 6. Add the meat. 7. Stir and cook through. 8.

Serve in wraps with sour cream. Add cheese if desired.

Serves: 4 Preparation: 1 hour Serve with mashed potato and roast vegetables 1 whole chicken giblets removed (approx. 4lb/2kg) 2 tablespoons canola/rapeseed oil 2 chicken bouillon/stock cubes 2 lemons 1 red chili finely chopped 2 garlic cloves crushed 6 green/spring onions - sliced 1 red onion sliced 1 teaspoon dried thyme 1 teaspoon dried parsley 1. First, spatchcock the chicken: Cut lengthways between the breasts, either side of the bone, with a sharp kitchen knife or strong kitchen scissors. 2. 2.

Place the chicken in a deep, greased broiling/roasting tray, drizzle oil over both sides and rub it in. 3. Crumble a bouillon/stock cube over each side and rub this in. 4. Juice one lemon into a bowl & remove the pips. 5. 5.

Mix well and spread half of this mixture over the chicken meat-side up. Add half of the red onion slices plus slices of the second lemon. 6. Place the chicken in the oven, 200C/400F/gas mark 6 for 30 minutes. 7. Turn the chicken, baste, and spread the rest of mixture, plus red onion and lemon slices over the skin.

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