Recipezaar: African recipesThe newest Recipezaar recipesin:AfricanBobotie With Summer Salsa- June 17, 2008 This is an amazing version of south african bobotie. The quince "cheese" is actually quince paste or Membrillo, found in latin markets a lot, You can probably substitute any pure fruit close to quince, not to sugared up -- posted by MarraMambahttp://www.recipezaar.com/309803 Venison and Prune Potjie- June 17, 2008 A great take on the traditional south african potjie. A lean beef cut will work as well. prep time does not include 30 mns soaking -- posted by MarraMambahttp://www.recipezaar.com/309799 Soetkoekies - Sweet Wine and Spice South African Cookies- June 17, 2008 I got this from a very old (1970) African Cookbook and am posting it for the ZWT 4. -- posted by CaliforniaJanhttp://www.recipezaar.com/309794 Mussel Bobotie With Pumpkin Fritters- June 17, 2008 A delicious and wondrous bobotie, the prep on this is only 20 mins so don't let the list of ingredients scare you (even though i admit, i take 30 but the recipe says 20) Obviously you can omit the fritters and salsa but i think it makes the whole dish special -- posted by MarraMambahttp://www.recipezaar.com/309753 Malva Pudding With Amarula Cream- June 17, 2008 Alan Coxons wonderful version of the traditional malva pudding from south africa, enhanced with amarula liqueur -- posted by MarraMambahttp://www.recipezaar.com/309750 Banana Mandazi- June 17, 2008 A wonderful Mandazi (south african fritter) by Alan Coxon -- posted by MarraMambahttp://www.recipezaar.com/309742 Tunisian Sweet Couscous- June 17, 2008 Dessert couscous is more popular in Tunisia than Morocco. Tunisia couscous is often less sweet & it is served cool or even chilled. -- posted by Nassehhttp://www.recipezaar.com/309726 Algerian Farina Rolls- June 17, 2008 These small Algerian rolls give an extra touch to any meal. The prep time includes resting time for the dough. -- posted by Nassehhttp://www.recipezaar.com/309705 South African Samp and Beans (Umngqusho)- June 17, 2008 This is a traditional South African Samp (mngqusho) and Beans (mbotyi) recipe. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to our family and we thought it was delicious. Samp is the same thing as hominy, except the kernels are cracked into a few pieces. The samp and beans can be and are commonly soaked overnight, but my friend says it will still take 2 hours to cook and the flavor is not as good this way. Without pre-soaking the samp and beans it will take 3-4 hours to cook at...http://www.recipezaar.com/309678 |