Club Food

South African Meat Loaf

1 pound ground meat
2 slices bread
2 tablespoons vinegar
1 apple
1 egg
2 onions
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup raisins
1 tablespoon granulated sugar

Mix bread with a little milk; set aside.
Sauté in
butter the onions, salt, pepper, vinegar, apple and curry.
Mix with
meat.
Add bread, egg and raisins.
Bake for one hour at 350 degrees
F.

African Fruit Slush

Posted by philocrates 5/30/02 3:30:09
pm

Source: Submitted by Jennifer Pearson

Juice of 5 oranges
Juice of 3 lemons
4 cups granulated sugar
5 cups water
3 or 4 mashed ripe bananas
1 can crushed pineapple

Procedure: Dissolve sugar in hot water and cool.
Add all other
ingredients and freeze.
(Other fruit can be added to the bananas
and pineapples such as pears, peaches, strawberries, kiwi, etc.)
Spoon frozen mixture into glass and add Sprite, 7-Up, or Ginger
Ale.

Mozambique Fiery Shrimp Curry (Peri Peri Kari)

Posted by jerseyjan 7/12/01 7:22:07 am

Source: Courtesy of Julie Sahni

Serves 4

1 1/2 pounds large shrimp, deveined and peeled with the tail
left on
1 teaspoon curry powder
1 tablespoon lemon juice
3 tablespoons unsalted butter or peanut oil
2 teaspoons minced garlic
1 small (3 ounce) red onion, peeled and minced
2 teaspoons peri-peri paste (see recipe below) or
2 teaspoons minced fresh, green chiles with
seeds
2 medium-size ripe tomatoes, minced or pureed with skin
1 teaspoon lemon thyme, or 1/2 teaspoon thyme
plus 1/2 teaspoon lemon zest
2 tablespoons finely chopped parsley
2 teaspoons paprika
1/2 cup chicken broth or water
Coarse salt to taste

In a bowl, toss the shrimp with curry powder and lemon juice and
set aside.

Heat 1 tablespoon of the butter in a large saute pan over high
heat until hot.
Add the garlic and the shrimp, toss and stir until
they turn pink and cut up, about 2 minutes.
Remove the shrimp into
a bowl.

Add the remaining butter to the pan along with the onions.
Reduce the heat to medium-high and cook, stirring, until the onions
are soft and begin to brown, about 4 minutes.
Stir in the peri-peri
paste, tomatoes, lemon thyme, parsley, paprika and the broth.
Cook
until the tomatoes are soft and the sauce has thickened, about 3
minutes.

Return the shrimp to the sauce and cook until the contents are
heated through.
Check the seasoning and add salt to taste.

Serve over plain cooked rice.

Indian-style Peri Peri Sauce

Makes 1/3 cup

1/2 cup sliced fresh hot red (or green) chiles,
about 10, 5-inch long chiles
2 teaspoons tomato paste or 4 teaspoons tomato puree
1 teaspoon lemon zest
1 teaspoon ground cumin or cumin seeds

Combine all the ingredients in a blender or a food processor and
process until the chiles are finely minced to a paste.
If you are
using the cumin seeds, it will not be completely ground which is
perfectly acceptable.

Julie Sahni’s Homemade Curry
Powder

Makes 1 cup

2/3 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon yellow mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon white peppercorns
24 whole green cardamom pods, about 1 tablespoon
5 dried, whole red chiles, broken into bits
1 (3-inch) cinnamon stick, broken into bits
1 teaspoon fennel seeds
1 teaspoon whole cloves
1 teaspoon celery seeds or dill seeds
2 tablespoons turmeric
1 tablespoon paprika
32 dried kari leaves or mint leaves
2 teaspoons ground ginger powder
1 teaspoon ground mace or grated nutmeg
1 to 9 teaspoons cayenne

Combine coriander, cumin, mustard, fenugreek, peppercorn,
cardamom, chile, cinnamon, fennel, clove, and celery seeds in an
unseasoned frying pan.
Roast the spices over medium-high heat,
stirring, until they are lightly colored, about 5 minutes.

Remove and cool spice-mixture before grinding into a powder in a
coffee grinder.
Transfer the curry powder into a jar, cover tightly
and store in a cool dark place.

African Red Dip with Shrimp

The West African ata sauce is based on a homemade red pepper
paste.
The paprika is “toasted” before it is added to bring out its
characteristic flavor.

Ata Sauce
1 cup chili sauce
2 tablespoons Red Pepper Paste
1 dozen chilled cooked shrimp

Mix chili sauce and Red Pepper Paste.
Serve with chilled cooked
shrimp.

Red Pepper Paste
1/4 cup dry red wine
1 teaspoon ground red pepper
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/8 of a medium onion
1 small clove garlic
1/4 cup paprika

Place all ingredients except paprika in blender container.
Cover
and blend on high speed until smooth, scraping sides of blender
frequently.

Heat paprika in 1-quart saucepan for 1 minute.

Add spice mixture gradually, stirring until smooth.
Heat,
stirring occasionally, until hot — about 3
minutes; cool.

Injera (Ethiopian Flat Bread)

In addition to being a bread, Injera is also used as an eating
utensil.
In Ethiopia and Eritrea, this spongy, sour flatbread is
used to scoop up meat and vegetable stews.
Injera also lines the
tray on which the stews are served, soaking up their juices as the
meal progresses.
When this edible tablecloth is eaten, the meal is
officially over.

1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
Pinch of salt
Peanut or vegetable oil

Put the teff flour into a mixing bowl, and sift in the
all-purpose flour.
Slowly add the water, stirring to avoid lumps.
Stir in the salt.

Heat a nonstick pan or lightly oiled cast iron skillet until a
water drop dances on the surface.
Make sure the surface of the pan
is smooth: Otherwise, your injera might fall apart when you try to
remove it.
Coat the pan with a thin layer of batter.
Injera should
be thicker than a crêpe, but not as thick as a
traditional pancake.
It will rise slightly when it heats.
Cook
until holes appear on the surface of the bread.
Once the surface is
dry, remove the bread from the pan and let it cool.

African Vegetable Stew (Vegetable Biryani)

1 cup chopped onion
1/2 cup minced parsley
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 tablespoons butter or margarine
5 cups water
1 cup sliced carrots
1/2 cup dried lentils
1 cup uncooked regular rice
1 (16 ounce) can whole tomatoes, undrained
3/4 teaspoon salt
1 (10 ounce) package frozen green peas
3 sprigs fresh mint, snipped
Plain yogurt

Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper
and ginger in butter in Dutch oven until onion is tender.

Stir in water, carrots and lentils.
Heat to boiling; reduce
heat.
Cover and cook 25 minutes.

Add rice, tomatoes and salt.
Heat to boiling; reduce heat.
Cover
and cook 20 minutes.

Stir in peas, green beans and mint.
Heat to boiling; reduce
heat.
Cover and cook until peas and beans are tender, about 5
minutes.

Serve with a dollop of yogurt.

Yields 6 to 8 servings.

Avocado Broth

2 (10 1/2 ounce) cans condensed beef broth
2 broth cans water
3 to 4 drops red pepper sauce
2 tablespoons lemon juice
1 large ripe avocado, thinly sliced

Heat beef broth, water, red pepper sauce and lemon juice just to
boiling.
Add avocado.

Makes 10 (1/2 cup) servings.

Banana-Coconut Cake (Akwadu — Ghana)

5 medium bananas
1 tablespoon butter or margarine
1/3 cup orange juice
1 tablespoon lemon juice
3 tablespoons packed brown sugar
2/3 cup shredded coconut

Cut bananas crosswise into halves; cut each half lengthwise into
halves and arrange in greased 9-inch pie plate.
Dot with butter;
drizzle with orange and lemon juices.
Sprinkle with brown sugar and
coconut.
Bake at 375 degrees F until coconut is golden
— 8 to 10 minutes.

Yields 5 or 6 servings.

Piripiri (Mozambique)

This is used in Mozambique’s fish and chicken dishes, and it can
be used as marinade, basting sauce or a sauce for the table.

4 hot red peppers, crushed, or
2 heaping teaspoons cayenne pepper
1/2 teaspoon salt
Juice of two lemons
2 large cloves of garlic, crushed
8 sprigs of parsley, chopped
1 cup butter, melted

Mix all ingredients together.

African Chicken and Rice Casserole (Jollof Rice – Ghana)

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 (16 ounce) cans stewed tomatoes (with liquid)
2 cups water
2 teaspoons salt
1/4 teaspoon pepper
1 cup uncooked regular rice
1/4 pound fully cooked smoked ham, cubed (3/4 cup)
1/4 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground red pepper
3 cups coarsely shredded green cabbage;
8 ounces green beans*
2 onions, cut into 1/2-inch slices
1/2 teaspoon salt

Heat chicken, tomatoes, water, 2 teaspoons salt and pepper to
boiling in 5-quart Dutch oven; reduce heat.
Cover and simmer 30
minutes.

Remove chicken.
Stir in rice, ham, cinnamon and red pepper.
Add
chicken, cabbage, green beans and onions.
Sprinkle with 1/2
teaspoon salt.
Heat to boiling; reduce heat.
Cover and simmer until
thickest pieces of chicken are done — 20 to 30
minutes longer.

Yields 8 servings.

* 1 (10 ounce) package frozen French-style green beans, thawed,
can be substituted.

Gali Akpono (African Cornmeal Cookies)

1 cup white cornmeal
3/4 cup granulated sugar
1/2 cup (1 stick) margarine
1 cup milk
1/2 teaspoon nutmeg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 eggs (reserve 1 white for brushing cookie tops)

Dampen cornmeal with 2 tablespoons water.

Sift flour, sugar and salt together and add to corn meal.
Cut
margarine into dry mixture.

Beat eggs lightly and add along with milk to mix.
Add nutmeg.
Roll dough out to 1/4-inch thickness and cut into 3-inch rounds.
Brush with egg white and bake on greased cookie sheet at 350
degrees F until golden brown.

Makes 2 dozen.

Puff-Puff

1/2 dozen eggs
1 cup granulated sugar
1 cup evaporated milk
2 to 2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract or flavor desired

Mix all ingredients; form into balls.
Drop into hot vegetable
oil and fry until golden brown.

Banana Akara (African Banana Fritters)

6 well ripened bananas
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup water
1 teaspoon nutmeg

Mash bananas with a fork or use blender to make into a pulp.
Add
flour.

Mix water and sugar to make a syrup.
Add syrup and nutmeg to
bananas and flour (add more water, if needed, to make batter to
pancake consistency.) Mix well.
Fry like pancakes in oiled frying
pan until golden brown.

Makes 24 small pancakes.

Baked Banana Pie

4 eggs
1 cup evaporated milk
3/4 cup granulated sugar
2/3 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon cream of tartar
1/4 teaspoon banana flavoring
1 2/3 cups ripe bananas, mashed
Pinch of salt

Beat eggs, sugar, milk, flour, cream of tartar, nutmeg, flavor
and salt until smooth.
Stir in bananas.
Blend well and pour into a
buttered 9-inch glass pie dish.
Sprinkle with nutmeg and bake at
350 degrees F for 30 to 40 minutes or until inserted knife comes
out clean.

Pie may be served chilled with whipped topping or at room
temperature.

Jollof Rice

1 pound boneless beef, round steak (cut into 1/2-inch cubes)
2 tablespoons cooking oil
1 fresh coconut
1 (6 ounce) can tomato paste
1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
1 cup long grain rice
1 (8 ounce) can peas, drained

In 3-quart saucepan, brown meat in hot oil.
Drain off excess
fat.

Puncture eyes in base of coconut.
Drain milk from coconut; add
enough water to make 3 cups liquid.
Add liquid to meat.
Stir in
tomato paste, onion, green pepper, salt, pepper and cayenne.
Bring
to boiling.
Reduce heat, cover and simmer over low heat for 1 hour
or until meat is just tender.

Add rice.
Cook, covered, until rice is tender, about 20
minutes.

Add peas; cook for 5 minutes more.

Makes 4 servings.

NOTE: Save the coconut meat for another use.

Chicken Yassa

1 whole chicken, quartered

Marinade
Lemon juice
Salt
Black pepper
1 chicken bouillon cube
Dash of cayenne
1/4 cup vinegar
2 large onions, sliced
Garlic

Mix Marinade ingredients.
Marinate chicken in the refrigerator
overnight.

Grill or broil chicken until done.

Steam or fry onions until done (to serve with chicken).

North African Coriander Bread

1 1/2 cups milk
1/2 cup unsalted butter
1/2 cup honey
2 envelopes active dry yeast
1/2 cup very warm water
1/2 teaspoon granulated sugar or honey
2 eggs
2 teaspoons salt
1 1/2 tablespoons ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon grated orange rind
7 cups unbleached white flour

Heat milk, butter and honey until butter just melts.
Cool to
lukewarm.

Sprinkle yeast over warm water mixed with sugar or honey.
Let
stand 10 minutes until bubbly.

In large bowl, add eggs, salt and spices to 3 cups flour.
Stir
milk mixture into yeast; then stir both into flour-spice mixture.
Beat 200 strokes.
Add 3 1/4 to 4 cups flour until dough holds
together and pulls away from side of bowl.
Knead dough 10 minutes
on a floured surface until dough is soft, yet elastic.
Place in
lightly greased bowl, cover and let rise 1 hour.

Punch dough down, knead lightly and divide into 2 loaves.
Place
in bread pans or form smooth, round balls on floured cookie tin.
Let rise 1 hour until almost doubled.
Bake at 350 degrees for 45
minutes or until loaves sound hollow when tapped.

African Groundnut Stew

1 whole fryer chicken, cut into pieces and
dusted with flour (remove skin, if desired)
Oil for frying
1 (14 ounce) can stewed tomatoes, drained
1 teaspoon salt
1 sweet potato, peeled and cubed
1 large onion, chopped
1/4 cup seeded and diced chiles, mild
or hot, to taste (remove skin, if desired)
2 cups chicken stock
1/2 cup chopped peanuts
3 hardboiled eggs

In a large skillet, fry chicken in oil until golden brown.
Place
chicken with tomatoes, salt, sweet potato, onion and chiles in a
casserole.
Pour the chicken stock over the mixture and sprinkle
with peanuts.
Cover and place in a 355 degree F oven for 1
hour.

To serve, peel and cut eggs in half and arrange on top of
chicken.

South African Caramel Pudding

1 can sweetened condensed milk (caramelized)
1 (9 ounce) container Cool Whip
Graham crackers
1 cup Nestle’s Quik chocolate (mixed with enough
water to make smooth paste)

Caramelize sweetened condensed milk.
Let caramelized milk
cool.

When milk is cool, whip milk and then add Cool Whip.

In a dish, arrange a layer of graham crackers.
Place a teaspoon
of chocolate mixture on each graham cracker.
Add a layer of milk
Cool Whip mixture.
Continue with layers until all mixture is used.
Refrigerate for 4 to 5 hours or overnight.

Cassava Cake

1 1/4 cups raw grated cassava or Minute tapioca
1/2 cup milk
1 egg, beaten
6 tablespoons butter
1 cup granulated sugar
3/4 cup grated coconut
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
Few grains salt
1 teaspoon vanilla extract

Mix cassava or tapioca with milk and egg; let stand for 5
minutes.

Cream butter and sugar; add tapioca mixture and coconut to
creamed butter and sugar.
Mix batter well.

Sift flour, baking powder and salt; add to butter.
Stir in
vanilla extract, and turn batter into an oiled and floured 8-inch
square cake pan.
Bake at 400 degrees for about 40 minutes or until
done.

Cut into squares or rectangles.
It is delicious served warm with
vanilla ice cream.

Yield: 8 servings.

Brownies

1 cup (2 sticks) margarine
1 pound confectioners’ sugar
1 egg
3 tablespoons cocoa
1 package graham crackers
1/2 cup pecans, chopped
1 teaspoon vanilla extract

Melt margarine; mix sugar and cocoa together.
Add to margarine.
Beat egg and add to mixture.
Add vanilla and nuts.
Break crackers
into chips and fold into mixture.
Pour into 9 x 13-inch pan.
Put
into refrigerator until set.
Cut into squares.

Peanut Balls

1 (6 1/2 ounce) can salted peanuts
1 cup butter
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2 cups all-purpose flour

Save approximately 48 peanuts for garnish.
Place remaining
peanuts in blender, finely ground.

In bowl, measure butter, confectioners’ sugar, flour and vanilla
extract; add ground peanuts.
With hands, knead until blended.
Shape
into dime-size balls.
Place on ungreased cookie sheet.
Press peanut
in each top for garnish.
Bake at 350 degrees for 12 to 15 minutes,
until lightly browned.

Sweet Potato Salad

4 medium sweet potatoes, boiled
1/4 cup peanut or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup thinly sliced green onions
Parsley

Cut potatoes in cubes; place in glass or plastic bowl.

Mix oil, lemon juice, salt and pepper; pour over potatoes.
Cover
and refrigerate at least 4 hours.

Stir in celery, green pepper and onion.
Garnish with
parsley.

Nigerian Beef and Sausage

1 (2 pound) round steak, cut 1/2 inch thick
1/2 pound smoked Thüringer, sliced
in 1/2-inch diagonal pieces
1/4 cup flour
2 teaspoons salt
1/8 teaspoon mace
2 tablespoons lard or drippings
2 (15 ounce) cans black-eyed peas
1 (16 ounce) can tomatoes
2 medium onions, quartered

Cut round steak in strips 1/2-inch wide and 2 1/2 inches
long.

Combine flour, salt and mace.
Dredge strips in seasoned flour.
Brown beef strips in lard or drippings.
Pour off drippings.
Drain
black-eyed peas and add 1/2 cup of the liquid to the beef strips.
Cover and cook over low heat 1 hour.

Add sausage, drained black-eyed peas, tomatoes and onions, and
continue cooking 30 minutes or until meat and vegetables are
done.

Thicken liquid with flour for gravy if desired.

Spiced Cottage Cheese with Greens (Gomen Kitfo
— Ethiopia)

1 (12 ounce) carton cottage cheese
2 tablespoons ghee or butter
1 clove garlic, cut into halves
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons finely chopped onion
1 green chile, seeded and minced
1 to 2 teaspoons grated gingerroot
2 pounds fresh collard greens or spinach, coarsely chopped
2 tablespoons ghee or butter

Mix cottage cheese, 2 tablespoons ghee, garlic, cardamom,
ginger, cinnamon and cloves in medium bowl.
Let stand 15 minutes;
remove garlic.

Cook onion, chili, gingerroot and collard greens in 2
tablespoons ghee in Dutch oven until tender; drain.

Serve collard greens over cottage cheese.

Yields 6 servings.

Spicy Okra and Turnip Greens

1 pound turnip or collard greens
12 okra
1 medium onion, chopped
1 (1 ounce) jar pine nuts (1/4 cup)
2 tablespoons vegetable oil
3 red jalapeño peppers, seeded and finely
chopped
1/4 cup water
1/4 teaspoon salt

Remove stems from turnip greens; cut leaves into 1/4-inch
slices.
Remove ends from okra; cut okra crosswise into halves.
Cook
and stir onion and pine nuts in oil in Dutch oven over medium heat
until onion is tender, about 5 minutes.

Stir in turnip greens, okra and remaining ingredients.
Heat to
boiling; reduce heat.
Cover and simmer until turnip greens are
tender — 18 to 20 minutes.

Yields 6 servings.

Squash and Yams (Futari)

1 small onion, chopped
2 tablespoons vegetable oil
1 pound Hubbard squash, pared and
cut into 1-inch pieces
2 medium yams or sweet potatoes,
pared and cut into 1-inch pieces
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Cook and stir onion in oil in skillet over medium heat until
tender.
Stir in remaining ingredients.
Heat to boiling; reduce
heat.
Cover and simmer 10 minutes.

Simmer uncovered, stirring occasionally, until vegetables are
tender — about 5 minutes longer.

Yields 6 to 8 servings.

Vegetable Stew

1 very large onion, chopped
1 bunch Swiss chard
1 can garbanzo beans (known also as chick-peas)
1/2 cup raisins
1/2 cup rice, raw
2 yams
Several fresh tomatoes (or large can)
1 garlic clove
Salt and pepper, to taste
Tabasco sauce, to taste

Fry onion, garlic and white stems of chard until barely limp.
Add chopped greens and fry a bit.

Either peel the yams or scrub them well with a vegetable brush,
then slice them into thick slices.
Add garbanzos, raisins, yams,
tomatoes, salt and pepper.
Cook a couple of minutes.

Make a well in the center of the mixture in the pot.
Put the
rice in the well and pat it down until it’s wet.
Cover and cook
until rice is done, about 25 minutes.
Add Tabasco sauce
to taste.