Recipezaar: African recipesThe newest Recipezaar recipesin:AfricanVegetarian Kansiyé - Recipe from Guinea (West Africa)- June 30, 2008 Kansiyé is a stew which is served with rice - this version uses lentils instead of beef. This is a delicious traditional dish in Guinea & is easy to make. Time to make doesn't include soaking time. Posted for ZWT 4. -- posted by Um Safiahttp://www.recipezaar.com/310963 Moroccan Chickpea & Zucchini Salad (Africa)- June 30, 2008 from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked. -- posted by Pneumahttp://www.recipezaar.com/310837 Preserved Meyer Lemons- June 25, 2008 Preserving a Meyer lemon captures its glorious perfume. Weve adapted cookbook author Paula Wolferts quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt. Tip: There are some recipes for preserving lemons...http://www.recipezaar.com/310624 Crock-Pot Moroccan Chicken and Lentils- June 25, 2008 Prep: 20 minutes Cook Time: 4 hours in Crock Pot (high) Note: I have never had any Moroccan food unless I made it. We have no Moroccan restaurants or anything like that where I live. This is in no way an authentic Moroccan recipe, but it is Moroccan-inspired, and quite tasty. -- posted by LauraBellehttp://www.recipezaar.com/310611 Cumin Braai Bread- June 24, 2008 Braii is the name for a traditional South African barbecue, where this flavorful bread would be served as part of an elaborate feast including grilled meat, salads and ginger beer. Another great recipe from "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time includes rising time. -- posted by Jenhttp://www.recipezaar.com/310568 Tarragon Mustard- June 24, 2008 Parts of West Africa that were colonized by the French have a near universal use of French-style condiments like mayonnaise and mustard. After one taste of this sharp, spicy homemade version, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don't crush the seeds. From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of...http://www.recipezaar.com/310565 West African Barbecue Sauce- June 24, 2008 From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time does not include chill time. -- posted by Jenhttp://www.recipezaar.com/310558 Mealie or Sweetcorn Bread- June 24, 2008 This is also known as Sweetcorn bread and goes down a treat at any BBQ or as they call it in South Africa - a Braai. -- posted by Huskergirlhttp://www.recipezaar.com/310469 Senegalese Chicken and Vegetable Curry- June 24, 2008 This is delicious curry lots of flavour with a little heat. From the Universal Kitchen cookbook -- posted by Marlitthttp://www.recipezaar.com/310364 Fufu- June 20, 2008 Also spelled foofoo or foufou, fufu in its many variations is a staple in western and central Africa. Traditionally, it would be made by pounding - pounding, not mashing - the boiled tubers or plantains. This version offers a modern shortcut using the food processor. Use whatever proportions of starch suit your taste. Half yam (not sweet potato) and half green plantain might be a good starting point. Serve with soup, stew, or cooked vegetables. (Adapted from Bethelgroups Ltd.) -- posted by...http://www.recipezaar.com/310286 |