| Recipes
Do you have any favourite African or ICA recipes? Send them to us!
Peanut Butter Gravy Mix: 1
cup peanut butter (or much less!) Add cooked meat (chicken, ground beef, or stew meat are all good) and simmer 30 minutes. Serve over rice or noodles. Lori
Gould YASSA AU POULET (CHICKEN YASSA) This variation on the classic yassa uses carrots and pimento-stuffed olives to create a rich chicken stew. It always comes up a winner. The chicken should marinate at least three hours before cooking.
1/4 cup freshly squeezed lemon juice In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tablespoons of the peanut oil in a large bowl. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the the chicken until it is lightly browned on both sides. Remove the onions from the marinade. Heat the remaining tablespoon of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water. When the dish has reached the desired degree of hotness, remove the chilli and reserve (it can be served separately to the chile heads). Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve hot over white rice. Serves 6. The
Africa Cookbook
Aloco Ingredients
5-6 plantaine bananas Preperation
1.Cut the bananas lengthwise, then into little pieces.
Serve immediately, usually with grilled fish. Sharon Bruinewoud, Jessica Milne, Karen Showalter
Baked Oatmeal 8-10 servings (9"x13" cake pan) 1
cup butter Sprinkle
with cinnamon and brown sugar
Banana Chips Green bananas sliced thin and dried in sun (or low oven setting) Sharon Bruinewoud
Toffee
1.Add concentrated milk with sugar to simmering oil. Stir constantly!
Sharon Bruinewoud
Yams with Tomatoes Ingredients
oil Preparation
1.Cut and clean yams (potatoes) Kathy Nissley
Sauce Claire and Fufu Ingredients
plantains Preparation
1.Cook in water until plaintains are tender Jessica Milne
Foutou Ingredients
Use the equivalent of 2 1/2 cups of manioc (cassava) - don't use very
center of the cassava. Preparation
Boil manioc and plantains like potatoes until they're cooked.
Makes three foutou balls. Alyssa Wenger
Sauce Aubergine Ingredients
3/4 - 1 pound meat Preperation
1.Cook covered: meat and onions Sally Jo Milne
Sauce Arachide Ingredients
peanut butter Preparation
1.Into a pot place a clump of peanut butter about the size of a foufou
ball and add double the amount of water. Alyssa Wenger
Groundnut Stew Ingredients: 1
chicken, cut into pieces Using about 2 cups of water, in a medium pot, or a deep frying pan with a lid, boil the chicken, the grated ginger and the 1/2 of the onion that’s been cut into big chunks. While the chicken is boiling have a separate, large cooking pot in which you will cook the tomato paste in the oil on a low to medium heat for about 5 minutes. To this, add the chopped 1/2 an onion that’s left, and the tomatoes. Stir to keep from sticking and until the onions look clear. The partially-cooked chicken pieces (they should have had at least 10 minutes boiling) can be removed from the pan they are in. Add them and 1/2 the broth from their pan to the large pot with the paste, onions and tomatoes. Make sure you also get as many of the onion pieces and bits of ginger as you can. At this time add the peanut butter, the chillies and the salt. Cook this for about 5 minutes before you add the okra and the aubergine/eggplant. Keep cooking until both the chicken and the vegetables are tender. You want to keep a thick, stew-like consistency so you may need to add more broth. Serve with a fresh or heated bread, or some fufu/dumplings. If you serve it with dumplings, they should be dropped in the stew about 10 minutes before serving up to cook them. Makes enough to serve 4-6 people.
Gumbo
Soup Start by chopping the okra pods finely, ridding them of their stalks if these are still attached. Melt the butter or margarine in a saucepan, putting in the chopped okra, cinnamon, stock and the salt and pepper. Cover the saucepan and bring the ingredients to a boil. Once it is boiling, turn down the heat to allow the soup to simmer for about 15-20 minutes. Let the soup cool a little before you put it into a blender. Mix well and return the soup to the saucepan. Check the soup for seasoning and adjust as necessary. You may add stock or water or milk if the consistency or the seasoning requires it. Heat the soup once again and serve hot. Serves 2 to 4 people. The basis of this recipe comes from The New Internationalist FOOD Book, published by New Internationalist Publications Ltd. in 1990. Author - Troth Wells
Fufu from Ghana The following recipe, from Ghana, is just one example of fufu. Ingredients:
Cut the cassava, manioc or yams into cubes. Ring a large pot of water to the boil, adding some salt. Put in the cut-up tubers and let cook for about 45 minutes or until they are soft. *Yams, or sweet potatoes will need less time to cook.* A good test for softness is to try and break up the tubers with a spoon against the inside of the pot. If they break up with a little effort that’s soft enough. Drain the water out of the pot and leave the ingredients to cool. After it’s cooled a bit put it in a bowl for mashing. Alternatively, you can use a food processor. Mash or process until you obtain a doughy consistency. With wet hands or a wet spoon, shape the dough into small dumpling-balls. Drop the balls into another dish which is cooking (such as a soup or a stew) and let cook for the last 10 minutes to make sure they are heated through. This may work best with a spicy stew or soup, as the dumplings will subdue some of the fire of eating it, and it will give the dumplings more flavour. This should make enough dumplings to serve four people with a meal. The basis of this recipe comes from The New Internationalist FOOD Book, published by New Internationalist Publications Ltd. in 1990. Author - Troth Wells
Black-Eyed Bean Soup Make sure the beans have been soaked and cooked prior to making the soup. To get around having to plan ahead you could purchase tinned/canned black-eyed beans. Ingredients: 2
cups or 350 grams of black-eyed beans - soaked and cooked
Start by chopping the onion. Heat your oil in a saucepan and cook the onion until it’s soft. While the onion is cooking partially mash the black-eyed peas with a potato masher or a fork (it’s easier with a potato masher). Add the following ingredients to the onion and stir well: Tomatoes; tomato paste; beans; stock; salt and pepper Bring the soup to the boil and then let it simmer for about 30 minutes before serving. Serves 4 to 6 people. The basis of this recipe comes from The New Internationalist FOOD Book, published by New Internationalist Publications Ltd. in 1990. Author - Troth Wells
CURRIED COUSCOUS SALAD Not an African recipe but a fun way to introduce western friends to couscous. My American friends love it and it's great for picnics because it doesn't have to be refrigerated. Prepare about 2.5 hours before serving or early in day (or day before): 1.
In 10 inch skillet over medium high heat cook until lightly browned,
2.
Remove almonds from skillet; set aside. In same skillet, cook on
high 3.
Stir in 4. Cover skillet and let stand 5 minutes. 5.
In small saucepan over medium heat cook until onion is tender:
6.
Stir in: 7. Pour onion/vinegar mixture over couscous; toss gently with rubber spatula to mix. 8. Cover and refrigerate at least 2 hours to blend flavors. 9. To serve, toss curried couscous mixture with toasted almonds. Makes 12 accompaniment servings; about 175 calories per serving.
Quit
buying those packs of Taco mix! Make your own!
No-Bake Cookies *Single recipe Double recipe
1 3/4 cup sugar
3 1/2 cup sugar Mix these ingredients and cook over medium high fire until hard boil: 2-3 minutes. Add: *Single recipe Double recipe
1/2 cup peanut butter
1 cup peanut butter Spoon out on to baking sheet or waxed paper. *Single
recipe makes 3 dozen.
O'Henry Bars Mix
well: Put in 9x13" pan. Bake 15 minuets at 350 degrees F. Don't overbake! Frosting:
Melt chips and peanut butter in double boiler (or microwave?) Spread on cool crust and cut. Keep in refrigerator.
Blender Milk Shake Blend until smooth: 1 cup cold water, * cup sugar, * t. vanilla, 6 heaping T. milk powder Add your choice of: 3 cut-up bananas OR 1 T. Vanilla OR 1* cups mango OR 1* cups any other fruit desired. While blender is still running, slowly add 1 tray CRUSHED ice cubes (or just add one cube at a time). (for chocolate shake, add 1 T. cocoa and a little more sugar OR 3 heaping T. chocolate drink powder--Nesquik!)
Mango Nectar Punch Peel ripe mangoes, and cut from the seed. Blend the pieces. Add an equal volume of water and sweeten to taste. Chill. Optional: add club soda instead of water. Optional: add lime.
PEANUT
SAUCE From Kent Tisher's collection
EGGPLANT
SOUP Brown meat, onion and eggplant in hot oil. Add tomatoes, spices and salt and pepper to taste. Simmer for 10 minutes. (Is very good without meat)
MRS.
HALL'S STROGANOFF Roll
meat in flour and brown in oil. Add remaining ingredients except
cream and sherry. Simmer until meat is tender. Just before
serving add sour cream and sherry. Serve on rice.
KENT'S
CHILI Brown meat in oil. Add onions and mushrooms and cook until soft. Add garlic and soften. Add spices, stirring until fragrant and then add remaining ingredients except cilantro. Just before serving, add whole cilantro leaves, do not chop. Serve with polenta, or nacho chips and grated cheddar or monterey jack cheese. From
Kent Tisher's collection TACO
MEAT Brown meat in oil, if necessary. Add spices and cook until fragrant. Add tomato paste and enough water to moisten. Serve with chopped lettuce and tomatoes, grated cheese, sour cream (or yogurt) and hot sauce. From Kent Tisher's collection
TUNA
ROLL
PASTA
WITH SPINACH Fry chopped onion with olive oil on low heat until brown. Add garlic, salt and pepper, tomato paste and brown sugar to taste. Add red wine and spinach, sundried tomatoes and simmer. When pasta is ready, add grated parmesan cheese and grated mozarella cheese and stir till melted. Cook pasta in salted boiling water till al dente (not too mushy), and drain, reserving _-_ of the cooking water. Toss pasta with reserved cooking water and enough sauce to coat well. Sprinkle with parmesan cheese to serve. From Kent Tisher's collection
SPANIKOPITA
Sauté
onion in oil and add spinach, cooking until dry. Let cool and add
remaining filling ingredients. Grease 9X13 inch baking pan with
butter. Layer pan with phyllo layers, brushing each with olive oil
(melted butter can be used for a richer pastry)(with some experimentation,
you might find a spray bottle that sprays oil on, this would cut the time
drastically). After 7 or so layers of pastry, spoon half the filling
into the pan. Layer 3-4 more layers of pastry, the rest of the filling
and the rest of the phyllo. Brush the top with oil and cut the casserole
into the desired serving pieces carefully with a sharp knife. Bake
in a 375ºF oven for 45 minutes, or until crisp and golden.
Let the pie cool and serve.
EGG
LEMON GREEK SOUP Bring stock to a boil; add rice and cook for 10 minutes. Beat egg yolks with 1 Tbs cold water until bubbly. Add the juice from the lemons to the egg yolks and beat for 1 minute. Beat a few spoonfulls of hot stock into the egg mixture. Gradually add egg to rest of stock, stirring constantly; return to heat and heat over very low heat 1-2 minutes. DO NOT let soup boil. Serve AT ONCE.
TABOULEH
Pour
boiling water over wheat and let stand. (15 minutes to 2 hours,
to desired texture). Drain well (should be cool). Mix with
other ingredients. Chill at least 1 hour.
GREEK
SALAD From Kent Tisher's collection
FRENCH
VINAIGRETTE From Wild Boar on the Kitchen Floor by Harriet Hill
BANANA
BREAD Mix together flour, baking powder, soda and salt. Beat butter and sugar until light and fluffy. Add eggs, one at a time. Beat in bananas, gradually beat in flour mixture. Stir in peel and nuts. Pour into greased (only the bottom) 9X5 loaf pan. Bake at 350ºF for 55 minutes or until toothpick in centre comes out clean. Cool in pan for ten minutes and remove from pan to complete cooling.
BROWN
BREAD 4
cups warm water 1
cup bran From Kent Tisher's collection
POTATO OAT BUNS Amounts on left are for doubled recipie 2
1 Tbs active dry yeast (1 Tbs=1 package) Dissolve yeast in warm water. Mix remaining 7 ingredients and 4 (or 2) cups of flour until smooth. Add enough flour until it is kneadable, . On floured board, knead bread until smooth, adding flour (may be more than 8 cups) until dough is no longer sticky. For best results, knead for at least 10 minutes, 15 minutes gives very good texture! Put in greased bowl, and turn so ball of dough is greased. Cover and let rise in warm place until double (1-2) hours. (Dough is ready if hole stays when poked.) Punch down dough. Divide in 4 (if 8 cups of flour) or 2 (if 4 cups of flour). Each portion makes 12-16 buns. Let rise 20 minutes before baking. Bake buns in 400ºC oven 15-20 minutes. From Kent Tisher's collection
SWEET
BUN DOUGH Use for Orange Buns or Cinnamon Buns For Cinnamon Buns, roll dough into a rectangle. Spread thickly with soft butter. Sprinkle with cinnamon sugar (should use brown sugar). You can also add raisins and/or toasted nuts. Roll up and cut into rounds with dental floss. Place in greased 9X13 inch pan and let rise, 20-45 minutes. Bake at 375ºF for 20-25 minutes. For Orange Buns, roll dougn into a rectangle. Mix together, 1 package cream cheese, juice and grated peel of one orange, and sugar to taste. Spread on dough and roll up. Proceed as for Cinnamon Buns, above. From Kent Tisher's collection
HUMMOUS
From Kent Tisher's collection
CHAWARMAS
From Kent Tisher's collection TAHINI
(SESAME) DRESSING
FROZEN
BANANA PUNCH Mix
ingredients and freeze overnight. Stir to break up ice crystals
add Sprite to taste and serve. Does not keep.
GNAMAKUDJI
Mix ingredients. Let stand. Pour it through a sieve into glasses, unless you like bits of ginger. The longer it sits, the stronger it becomes, so you might have to add more water. From Wild Boar on the Kitchen Floor by Harriet Hill
MEAT
MARINADE
CARROT
CAKE Mix sugar, flour, soda and cinnamon. In a separate bowl, beat oil, eggs, vanilla and salt until well blended. Combine dry ingredients, wet ingredients, carrots and nuts until just mixed. Do not overmix. Bake in two greased ten-inch round cake pans at 325ºF for 45-60 minutes. Ice with cream cheese frosting or apricot jam. Grated apples can be substituted for all or some of the carrots.
CREAM
CHEESE FROSTING
CHOCOLATE
WACKY CAKE
CRUMB
CAKE From Kent Tisher's collection LEMON
BREAD Add rind to eggs and beat. Add butter, sugar and mix well. Add rest of ingredients except glaze and blend well. Bake in greased loaf tin for 1 hour at 350ºF. Place hot loaf on tin foil, pour glaze on top and wrap well. From Kent Tisher's collection POPPY
SEED CAKE Mix oil, sugar and eggs. Add (sifted together), flour, soda and salt. Add milk, nuts and poppyseed. Bake at 350º or 325ºF for 75 minutes. Dough goes well in a bundt pan. From Kent Tisher's collection
LUNCH
BOX COOKIES Mix butter, sugar, egg and peanut butter. Add and mix: milk, vanilla and chocolate chips. Add oats, flour, soda, salt and corn flakes. Blend all together well. Drop by spoon onto greased baking sheet. Flatten with fork dipped in milk. Bake at 350ºF for 10-15 minutes. From Kent Tisher's collection SHORTBREAD
COOKIES Cream the butter. Mix in the sugar. Add the cream and vanilla. Sift the flour, cornstarch and salt together and add to the butter mixture. Drop by tsp or little balls on greased cookie sheet. Press down with a fork. Bake in a 325º-350ºF oven until very light brown. (Can place a marachino cherry round in the centre of each cookie.) From Kent Tisher's collection LINZER COOKIES 3/4
cup butter, softened Beat
butter for 30 seconds. Add sugar and beat until fluffy. Add
flour and nuts, combine well. Divide in half. Cover and chill
for 1 to 2 hours.
COCONUT
CUSTARD PIE Blend all ingredients except coconut in blender. Add coconut. Pour into greased and floured 10 inch pie pan or two 8 inch pans. Bake 50-60 minutes in a 350ºF oven until knife inserted in center comes out clean. Pie forms its own crust.
LEMON
MERINGUE PIE Mix together flour and 2 cups sugar in a heavy pot. Add the boiling water and cook till thick. Add butter. Mix lemon juice, lemon rind, salt and egg yolks and add to cooked sugar mixture; cook till thick. Pour into baked pastry shell. Beat egg whites with 4 Tbs sugar until stiff. Cover pie with meringue. Brown in hot oven. From Kent Tisher's collection
DATE
SQUARES Heat dates, water and sugar over low heat, stirring constantly, until thickened: about 10 minutes; cool. Mix brown sugar, butter and shortening. Stir in flour, oats, salt and soda. Reserving 2 cups of mixture, press remaining in ungreased 9X9X13 pan. Spread with date mixture and sprinkle with reserved 2 cups of crumbs. Press down lightly and bake at 400ºF for 25-30 minutes, or until golden brown. Cool.
Frozen
Berry Yogurt In small saucepan, sprinkle gelatin over cold water and let soften. Stir constantly over low heat until gelatin is dissolved. Process yogurt, fruit, sugar and extract (if using) in blender or food processor until smooth, add gelatin mixture. (Do this quickly so mixture stays very cold) Pour into serving dishes and freeze for at least 1 1/2 hours. This can be made a day in advance, but ice crystals that form will have to be stirred out before serving.
DANISH
PUFF Form ball and divide in half. On ungreased baking sheet, pat each half into strip 3X12 in., each strip about 3 inches apart. Bring
to rolling boil: Stir
vigorously over low heat until mixture forms a ball, about 1 minute.
Then beat in all at once until smooth and glossy: Icing: Mix icing sugar, butter, vanilla and milk, adding sugar and milk until the right consistancy is reached.
BLACK
FOREST TRIFLE Bake cake, cool, and rip into 1 inch pieces. Carefully melt the chocolate in a small saucepan or in the microwave, stirring frequently to prevent burning. Whip cream with sugar and vanilla. In a large glass bowl (approx. 4 litres) make a layer of cake pieces, a layer of cherries, a layer of whipped cream and drizzle with melted chocolate and remainder of reserved cherry juice. Repeat until bowl is full. Chill for at least two hours, 6-8 is better. From Kent Tisher's collection
CANDIED
FLOWERS To candy flowers, whisk an egg white, then use a brush to paint a fine layer onto clean, dry, pesticide-free flower petals (or whole flowers if they're very small). Next, gently place the petal into some superfine sugar, and sprinkle some more superfine sugar on top. Shake off the excess and lay it out on waxed paper to dry (this takes as much as eight hours, or longer).
MARSHMALLOWS 2
Tbs gelatin Combine gelatin and cold water and soak. Add boiling water and dissolve gelatin. Add and dissolve sugar and vanilla. Beat until thick and foamy; the more the better. Pour into an 8X8 inch pan lined with greased waxed paper and refridgerate. When stiff, cut into squares and roll in coconut or a mixture of 1/2 cup icing sugar and 1 Tbs cornstarch. From Kent Tisher's collection
PEANUT BUTTER CUPS 2
cups butter Mix 1 1/2 cup butter, peanut butter and sugar until smooth. Spread in 9X11 pan. Melt chocolate and remaining butter (very carefully, stirring constantly) and spread over peanut butter mixture. Refrigerate until chocolate is hard. Cut into squares and serve. From Kent Tisher's collection
PÂTE
À CRÊPES Mix
ingredients and let rest for 1 hour. Dilute to a working consistency
with milk. Batter should be very thin but not watery. Using
an oiled paper towel, lightly grease a hot frying pan. Pour batter
onto pan while rotating pan to coat the bottom with batter. Bake
crêpe until edges just pull away from the sides of the pan, or until
the side is brown. Flip (none of this spatula nonsense, it's easy
to flip them in the air) and cook for only a few seconds on the other
side. Serve with cinnamon sugar, chocolate, fruit and whipped cream
or a meat or cheese sauce.
EASY
ICE CREAM Mix all ingredients until sugar dissolves. Freeze. When frozen, whip until very fluffy and smooth (increases in bulk)-do not underbeat. Refreeze. Flavorings can include vanilla, peppermint, etc.. Any solid additions (such as chocolate chips) should be added after beating.
PANCAKE
SYRUP Bring sugars and water to a boil in a covered saucepan, and boil one minute. Cool slightly. Add flavorings.
CHOCOLATE FONDUE 1
cup heavy cream Warm the cream, add the chocolate. Stir over low heat until melted. Stir in flavourings. Keep warm over a tealight candle and dip with bread cubes and fruit. From Kent Tisher's collection
ICA DOUGHNUTS Dissolve:
Mix:
Add:
Knead until smooth. Let rise until double. Roll out to 1/2 inch thickness. Cut out in doughnut shape. Let rise again. Fry in 375 degree F oil, turning once. Frost
with: From Wild Boar on the Kitchen Floor by Harriet Hill
FRENCH MEAL FOR FRENCH CLASS Invités: Les Français Numéro 2 Susanne Walton - Colin Lammie - James Hill - Christy Barnwell - Lauren Bissett - Michael Boothman - Corilee Ibsen - Wayne Johnson - Christina Jones - Marilissa Key - Ben Michelson - Salman Rashid - Andy Vaughan - Laura Vaughan - Jesse Zimmerman - Becky Hansen - Carissa Chinchen - Amy Young - Etienne Burlingham Les Français Numéro 3 et 4 India Boothman - David Burmeister - Ben Hagerup - Laura Hill - Christian Paesler - Joachem Paesler - Carolyn Tisher - Kent Tisher - Natalie Sudburough - Mike Feng - Yen-Chen Shinn Date: le 8 Mars 1993 Menu L'apéritif
L'entrée
Le
plat de résistance Les
desserts Bon Appétit
Recette
des Chouquettes 1.
Faire bouillir l'eau avec le beurre, le sel et le sucre. Encorporez-y
la farine, hors du feu, dans l'eau bouillant et travaillez le mélange
jusqu'à ce que celui-ci forme une boule.
Recette
des "oeufs mimosas" 1.
Faire durcir les oeufs dans de l'eau bouillant salée, plongez-les
quelques minutes dans l'eau froide pour les rafraîchir et épluchez-les.
Recette de la Mayonnaise 8
oeufs 1.
Mélangez les jaunes d'oeufs à la moutarde. Salez,
poirez et ajoutez le jus de citron.
La Blanquette de veau 6
kilogrammes de veau en morceaux 1.
Mettez la viande dans une cocotte et versez de l'eau froide dessus pour
qu'elle soit juste recouverte. Ajoutez l'oignon piqué, les
bouquets garnis. Salez, poirez et porte lentement à ébullition.
Le Gâteau aux Fraises 3
fonds de pâte à génoise Recette
de la Génoise 1.
Cassez les oeufs en séparant les blancs des jaunes.
Le gâteau aux fraises 1.
Coupez le fond des génoise en 2 tranches égales.
L'île Flottante 18
blancs d'oeufs 1.
Mettez le sucre dans un saladier avec le sucre vanillé et les jaunes
d'oeufs. Mélangez jusqu'à ce que cela ressemble à
une crème. Ajoutez-y le lait et mettez ce mélange
sur le feu (feu doux) jusqu'à ce qu'il devienne épais.
Bon Appétit |