I love AFRICAN FOOD,spicy or not,I love it.
I love rice and a LOTS of GRAVY.
Does anybody have any receipes on any AFRICAN FOOD,
or any website's for how to cook it?
I'm unseal for anything: PORK,BEEF,LAMB,FISH,CHICKEN etc.
Please inform me about the entitle of the spices I have to use!
Thanks within advance!
Answer:
try doing your own YAHOO and GOOGLE search.
Africa is huge & there are thousands of recipe from each country, region....
The best spicy African recipes are Ethiopian, surrounded by my opinion. Try googling Ethiopian recipe.......
Cooking Light have quite a few low lubricant, flavorful recipes for African and Moroccan dishes!
My favorites are the Tagines.
www.CookingLight.com, and poke about African or Moroccan.
You will also find recipes for moral spice mixtures.
I am african but im sorry I dont hold any recipes sour the top of my head. But foods approaching Casava Leaf,Okra Soup, and Benichin is real pious. West African food is the BEST hands down. If you want African food I would look for west african recipe. Im really not a big fan of ethiopian food.
I think you should try cooking senegalese food jump to this website and check these recipes out you might approaching them! Enjoy!!
http://www.au-senegal.com/art_en/recette...
jollof
Adding Jerk spices works for me...!
AFRICAN PEANUT SOUP
Ingredients
3 tablespoon peanut grease
1 medium onion (chopped)
4 full-size carrots (chopped)
4 ribs of celery (chopped)
6 tablespoons flour
6 can of chicken broth
1/2 cup chunky peanut butter
1 can tomatoes (diced) undrained
3 cups cooked diced chicken
1 cup milk
1/4 teaspoon white pepper
tabasco sauce, 8-10 drops
1/4 teaspoon cayenne pepper
1" fresh ginger root (minced)
Directions
Heat oil contained by a 3 quart pan. Saute onion carrot and
celery. Whisk surrounded by flour slowly then whisk surrounded by chicken
broth stirring frequently. Heat to boiling. Add peanut
butter and simmer 15 minutes. Add tomatoes, chicken,
milk and the seasonings. Simmer another 20-25 minutes.
Enjoy!
African Curry
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peel and chopped
1 bay branch
1 (14.5 ounce) can whole peel tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) in one piece chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced
Heat olive oil contained by a large, heavily built skillet over medium fry. Stir in the onion, garlic, and cove leaf, and saute until onion is delicately browned. Mix tomatoes, curry powder, and salt into the skillet, and verbs cooking about 5 minutes. Mix surrounded by the chicken, and cook 15 to 20 minutes, until no
longer pink and juices run clear. Reduce skillet boil to low. Stirring constantly, gradually blend surrounded by the coconut milk over a period of more or less 10 minutes. Mix in lemon liquid just earlier serving. Makes 4 servings.
South African Sambal
2 cups grated carrots
2 cups grated apples
1/4 cup lemon liquid
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sugar
1/4 rice wine vinegar
1 1/2 teaspoon chopped fresh red chilies
Freshly ground black pepper, to penchant
1/4 cup chopped cilantro
Toss carrots and apples near lemon juice and 1 teaspoon brackish, let sit 1/2 hour, later squeeze with hand and discard any excess liquid. Combine next to remaining ingredients and mix well. Allow to sit frozen for several hours before serving.
African Almond Chicken
3 lbs. together chicken
1 pk peas,Frozen
2 c chicken stock
1 T sherry
1/2 c almonds,chopped
1 c celery,diced
salt,to partiality
3 tbls. vegetable oil
Boil chicken within water until tender - nearly 30 minutes. Take out and set aside to cool. Save 2 cups of the chicken stock. Debone the cooled chicken oil. Then append the celery, peas, chicken stock, almonds, salt and sherry. Simmer 10 minutes. Thicken sauce beside 2 tbls. cornstarch mixed in 1/4 cup sea. Add to sauce and bring to a boil until it thickens. Serve near noodles or a bowl of steaming rice.
African Vegetarian Stew
4 sm Parsnips, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, bleak or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced gooey
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients within a large saucepan. Bring
to a boil, lower the warmness, and simmer until the
vegetables are tender, about 30 minutes.
Note: Serve the couscous separately, if desired.
Yield: 8 servings
www.recipezaar.com has an extensive database of worldwide recipe. Do a search in attendance, I know they have the bump recipe for sure!
More Questions & Answers...
I love rice and a LOTS of GRAVY.
Does anybody have any receipes on any AFRICAN FOOD,
or any website's for how to cook it?
I'm unseal for anything: PORK,BEEF,LAMB,FISH,CHICKEN etc.
Please inform me about the entitle of the spices I have to use!
Thanks within advance!
Answer:
try doing your own YAHOO and GOOGLE search.
Africa is huge & there are thousands of recipe from each country, region....
The best spicy African recipes are Ethiopian, surrounded by my opinion. Try googling Ethiopian recipe.......
Cooking Light have quite a few low lubricant, flavorful recipes for African and Moroccan dishes!
My favorites are the Tagines.
www.CookingLight.com, and poke about African or Moroccan.
You will also find recipes for moral spice mixtures.
I am african but im sorry I dont hold any recipes sour the top of my head. But foods approaching Casava Leaf,Okra Soup, and Benichin is real pious. West African food is the BEST hands down. If you want African food I would look for west african recipe. Im really not a big fan of ethiopian food.
I think you should try cooking senegalese food jump to this website and check these recipes out you might approaching them! Enjoy!!
http://www.au-senegal.com/art_en/recette...
jollof
Adding Jerk spices works for me...!
AFRICAN PEANUT SOUP
Ingredients
3 tablespoon peanut grease
1 medium onion (chopped)
4 full-size carrots (chopped)
4 ribs of celery (chopped)
6 tablespoons flour
6 can of chicken broth
1/2 cup chunky peanut butter
1 can tomatoes (diced) undrained
3 cups cooked diced chicken
1 cup milk
1/4 teaspoon white pepper
tabasco sauce, 8-10 drops
1/4 teaspoon cayenne pepper
1" fresh ginger root (minced)
Directions
Heat oil contained by a 3 quart pan. Saute onion carrot and
celery. Whisk surrounded by flour slowly then whisk surrounded by chicken
broth stirring frequently. Heat to boiling. Add peanut
butter and simmer 15 minutes. Add tomatoes, chicken,
milk and the seasonings. Simmer another 20-25 minutes.
Enjoy!
African Curry
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peel and chopped
1 bay branch
1 (14.5 ounce) can whole peel tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) in one piece chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced
Heat olive oil contained by a large, heavily built skillet over medium fry. Stir in the onion, garlic, and cove leaf, and saute until onion is delicately browned. Mix tomatoes, curry powder, and salt into the skillet, and verbs cooking about 5 minutes. Mix surrounded by the chicken, and cook 15 to 20 minutes, until no
longer pink and juices run clear. Reduce skillet boil to low. Stirring constantly, gradually blend surrounded by the coconut milk over a period of more or less 10 minutes. Mix in lemon liquid just earlier serving. Makes 4 servings.
South African Sambal
2 cups grated carrots
2 cups grated apples
1/4 cup lemon liquid
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sugar
1/4 rice wine vinegar
1 1/2 teaspoon chopped fresh red chilies
Freshly ground black pepper, to penchant
1/4 cup chopped cilantro
Toss carrots and apples near lemon juice and 1 teaspoon brackish, let sit 1/2 hour, later squeeze with hand and discard any excess liquid. Combine next to remaining ingredients and mix well. Allow to sit frozen for several hours before serving.
African Almond Chicken
3 lbs. together chicken
1 pk peas,Frozen
2 c chicken stock
1 T sherry
1/2 c almonds,chopped
1 c celery,diced
salt,to partiality
3 tbls. vegetable oil
Boil chicken within water until tender - nearly 30 minutes. Take out and set aside to cool. Save 2 cups of the chicken stock. Debone the cooled chicken oil. Then append the celery, peas, chicken stock, almonds, salt and sherry. Simmer 10 minutes. Thicken sauce beside 2 tbls. cornstarch mixed in 1/4 cup sea. Add to sauce and bring to a boil until it thickens. Serve near noodles or a bowl of steaming rice.
African Vegetarian Stew
4 sm Parsnips, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, bleak or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced gooey
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients within a large saucepan. Bring
to a boil, lower the warmness, and simmer until the
vegetables are tender, about 30 minutes.
Note: Serve the couscous separately, if desired.
Yield: 8 servings
www.recipezaar.com has an extensive database of worldwide recipe. Do a search in attendance, I know they have the bump recipe for sure!
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