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African Lamb Curry

This is an unusual, flavorful buffet dish ? very elegant with a rice ring. Serve with chutney, chopped hardboiled eggs and coconut.

2 pounds lean lamb, cubed
4 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon thyme
1/4 teaspoon ground ginger
1 1/2 tablespoons curry powder
1 cup chopped onion
2 cloves garlic, minced
4 to 5 ounces dried apples, chopped
2 to 3 cups beef stock
1 teaspoon freshly-grated lemon rind
Salt, to taste
Freshly-ground pepper, to taste
1 1/2 cups chopped walnuts
1/2 cup seedless raisins, plumped
    in Madeira wine to cover
1/2 cup unsweetened shredded coconut

Brown meat in butter in a skillet; sprinkle with flour, thyme, ginger and curry. Stir well and add onion, garlic and apples. Cook and stir for 3 minutes. Gradually add 2 cups of the stock; cook and stir until slightly thickened and smooth. Add lemon rind, salt and pepper. Cover and simmer for 1 hour, adding more stock if needed, until meat is tender.

Stir in walnuts, raisins, soaking liquid and coconut. Simmer for 30 minutes to heat thoroughly.

Marrakesh Chicken (North Africa)

You can substitute chicken breasts or chicken parts, skinned or unskinned. Serves 4.

1 frying chicken, skinned and cut in quarters
Juice of 1 lemon
1 tablespoon crushed coriander (or 1/2 tablespoon powdered)
1 tablespoon dried oregano (or 1/2 tablespoon powdered)
3 cloves garlic, chopped
Good handful regular green olives
1/2 cup olive oil
1 lemon, thinly sliced

Sprinkle chicken with salt and arrange in baking pan. Sprinkle with lemon juice, coriander, oregano, garlic, and olives. Pour olive oil over it. Cover with lemon slices and bake at 325 degrees F for 1 hour.

Serve over couscous.

Beef and Liver Kabobs (Kyinkyinga)

Serve over hot cooked rice to catch all the delicious juices.

1 pound high-quality beef chuck, tip or round, 1 inch thick
1/2 pound beef liver, 1 inch thick
1/4 cup lemon juice
3 tablespoons vegetable oil
1 clove garlic, chopped
1 1/2 teaspoons onion salt
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper

Cut beef and liver into 1-inch cubes. The meat cuts easier if partially frozen. Place meat in a non-reactive bowl. Mix remaining ingredients; pour over meat. Cover and refrigerate, stirring occasionally, at least 6 hours. 

Thread beef and liver cubes on each of 6 skewers. Brush with marinade. Set oven to broil or 555 degrees F. Broil kabobs with tops 4 inches from heat 5 to 6 minutes; turn. Brush with marinade; broil 5 to 6 minutes longer.

Beef in Pepper Sauce (Zilzil Alecha ? Ethiopia)

Serve over hot cooked rice.

1 (2 pound) beef boneless sirloin or top
    loin steak, 3/4 inch thick
2 medium red bell peppers, coarsely chopped
2 jalape?o peppers, seeded and chopped
3 cloves garlic, cut into fourths
1/3 cup dry white wine
1 tablespoon chopped gingerroot
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1 tablespoon butter or margarine
1 tablespoon vegetable oil 
2 medium onions, chopped
1 medium red pepper, cut into 1/2-inch strips

Trim fat from beef; cut beef across grain into 1 1/2 x 1/2-inch strips.

Place chopped peppers, jalape?o peppers, garlic, wine, gingerroot, salt, turmeric and cardamom in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until mixed, about 45 seconds.

Heat butter and oil in 12-inch skillet until hot. Cook and stir beef over medium-high heat until all liquid from beef is evaporated and beef is brown, about 15 minutes; remove beef with slotted spoon.

Cook and stir onions and pepper strips in remaining oil mixture over medium heat until tender.

Add blended pepper mixture and beef. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until beef is hot and sauce is slightly thickened ? about 10 minutes.

Yields 8 servings.

Chicken in Peanut Sauce

Serve with fried sliced plantains, chopped raw peanuts, chutney, chopped tomatoes, diced green pepper, chopped onion and diced cucumber.

1 (1 ounce) can anchovy fillets
2 tablespoons peanut oil or vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer, chicken, cut up
1 cup hot water
2 tablespoons tomato paste
1 (14 1/2 ounce) can whole tomatoes, with liquid
1 medium onion, sliced
1 clove garlic, finely chopped
3 to 4 dried chiles, crumbled
1 tablespoon chopped candied ginger or
    1/4 teaspoon grated gingerroot
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 to 1 1/2 cups crunchy peanut butter
Whole chiles

Drain oil from anchovies into Dutch oven; add peanut oil. Heat until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes.

Remove chicken. Drain fat from Dutch oven.

Heat anchovies, water, tomato paste, tomatoes, onion, garlic, dried chiles, ginger, chili powder and salt to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes.

Add chicken; cover and simmer 45 minutes.

Stir some of the hot liquid into peanut butter; stir back into chicken mixture. Turn chicken to coat with sauce. Cover and cook until chicken is done ? 10 to 15 minutes.

Garnish with whole chiles.

Yields 8 servings.

Coconut Milk

1 cup chopped fresh coconut*
1 cup hot water

Place coconut and hot water in blender container. Cover and blend on high speed until coconut is finely chopped. Strain through several layers of cheesecloth. Cover and refrigerate no longer than 48 hours.

* To open coconut, puncture eyes of coconut with ice pick; drain liquid. Bake coconut at 375 degrees F for 12 to 15 minutes. Remove from oven. Tap shell with hammer to open. Cut meat out of shell. Pare brown skin from coconut meat.

Recipe: coriander bread - pain nord africain au coriandre
category: african
id: 1992
title: coriander bread - pain nord africain au coriandre
recipe:

Coriander Bread (Pain Nord Africain au Coriandre)

2 packages active dry yeast
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup honey
1/2 cup butter or margarine, melted and cooled
1 tablespoon ground coriander
1 tablespoon grated orange peel
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 egg
1 1/2 cups whole wheat flour
4 to 4 1/2 cups all-purpose flour

Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, 5 to 10 minutes.

Place in greased bowl; turn greased side up. Cover; let rise until double, about 1 hour. Dough is ready if indentation remains when touched.

Punch dough down; divide into halves. Shape each half into an 8-inch long loaf. Place loaves into two greased 9 x 5-inch loaf pans. Cover; let rise until double ? 40 to 45 minutes.

Preheat oven to 375 degrees F.

Cut lengthwise slash in top of each loaf. Bake until loaves are golden brown and sound hollow when tapped ? 35 to 40 minutes; remove from pans. Cool on wire racks.

Fish Baked with Tomatoes and Spices (Mtuzi Wa Samaki ? Kenya)

1 large onion, sliced
2 cloves garlic, chopped
2 jalape?o peppers, seeded and chopped
2 tablespoons vegetable oil
1 (16 ounce) can whole tomatoes, drained and chopped
2 tablespoons vinegar
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
4 halibut steaks, 1 inch thick (about 2 pound)
Fresh cilantro, snipped (optional)

Cook and stir onion, garlic and peppers in oil in 10-inch skillet over medium heat until onion is tender. Reduce heat; stir in remaining ingredients except fish. Cook uncovered over low heat, stirring occasionally, 5 minutes.

Arrange fish in ungreased 12 x 7-inch baking dish. Spoon tomato mixture over fish. Bake uncovered at 355 degrees F until fish flakes easily with fork ? 25 to 30 minutes. Sprinkle with snipped fresh cilantro if desired.

Fish Stew with Vegetables

This may be the predecessor of Louisiana's gumbos. The okra acts as a thickening agent.

1 (15 ounce) can tomato sauce
4 cups water
1 cup uncooked regular rice
3 carrots, thinly sliced
1 onion, thinly sliced
1 tablespoon salt
1/2 teaspoon ground red pepper
1 (10 ounce) package frozen okra pods
1 (10 ounce) package frozen green beans
3 cups sliced cabbage
1 1/2 pounds catfish, perch, bass
    fillets, cut into serving pieces

Heat tomato sauce, water, rice, carrots, onion, salt and red pepper in Dutch oven to boiling; reduce heat. Cover and cook 10 minutes.

Rinse okra and green beans under running cold water to separate; drain. Cut okra lengthwise into halves. Add okra, green beans, cabbage and fish to Dutch oven. Heat to boiling; reduce heat. Cover and cook until fish flakes easily with fork and vegetables are tender ? 10 to 12 minutes.

Yields 8 servings.

Fish with Cumin Paste

1 1/2 pounds scrod or red snapper fillets
2 tablespoons ground cumin
2 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper
1/2 teaspoon paprika
1/4 teaspoon salt
3 cloves garlic, cut into halves
3 tablespoons snipped fresh cilantro

If fish fillets are large, cut into serving pieces. Place fish in ungreased 13 x 9-inch dish. Place remaining ingredients except cilantro in blender container. Cover and blend on high speed, scraping sides of blender occasionally, until smooth, about 30 seconds. Spread mixture evenly over fish. Bake uncovered at 355 degrees F until fish flakes easily with fork ? 25 to 30 minutes.

Sprinkle with cilantro; serve with lemon wedges if desired.

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