Hi All,
I bought an African Cookbook on the discount pile last week. I've been cooking up a storm, and Dave has liked it all. I've made some interesting kabobs and spinach meatball soup. I like that there are meat rubs/marinates that don't contain our intolerances. At least 60% of the recipes are intolerance free without subbing ingredients.
The food is similar to Middle Eastern and Indian with lots of fresh herbs. Let me know if you're interested in some recipes.
Love, Jean
New African Cookbook
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New African Cookbook
Be kind to everyone, because you never know what battles they are fighting.
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moremuscle
- Rockhopper Penguin
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Jean,
Do the recipes tell you which country in Africa they are from?
If they are from all over the continent, they would vary quite a bit wouldn't they? That would make the cookbook have lots of variety, I should think.
Will take a look at anything you try and think is particularly special, if you are going to post them.
Are you going to post them on this thread?
Thanks, Luce
Do the recipes tell you which country in Africa they are from?
If they are from all over the continent, they would vary quite a bit wouldn't they? That would make the cookbook have lots of variety, I should think.
Will take a look at anything you try and think is particularly special, if you are going to post them.
Are you going to post them on this thread?
Thanks, Luce
The name of the book is The African and Middle Eastern Cookbook by Josephine Bacon and Jenni Fleetwood.
Here are three recipes. I'll put them in the recipe room too.
Spinach and Lemon Soup with Meatballs:
2 large onions (one big Vidalia)
3 tbsp oil
1 tbsp ground turmeric
1/2 cup dry yellow spilt peas
5 cups water
1/2 pound ground lamb (can sub beef or pork)
1 lb. fresh spinach, chopped (can sub frozen)
1/2 cup rice flour (I subbed bean flour)
juice of two lemons
1-2 cloves garlic, finely chopped
2 tbsp chopped fresh mint
4 eggs, beaten
salt and pepper to taste
Chop one of the onions, heat 2 tbsp of the oil in a large frying pan and fry the onion until golden. Add the turmeric, split peas and water, bring to boiling point then simmer for 20 minutes.
Grate the remaining onion into a bowl, add the ground meat, season with salt and pepper, and mix with hands. Form meat into balls about the size of walnuts. Carefully add to the pan and simmer for 10 minutes. Then add the spinach, cover and simmer for 20 minutes.
Mix the rice flour with about 1 cut of water to make a smooth paste, then slowly add to the pan, stirring all the time to prevent lumps. Stir in the lemon juice, season with salt and pepper and cook over a gentle heat for 20 minutes.
Meanwhile, heat the remaining oil in a small pan and fry the garlic briefly until golden. Stir in the chopped mint and remove the pan from the heat.
Remove the soup from the heat and stir in the beaten eggs. Ladle the soup into warmed soup bowls. Sprinkle the garlic/mint garnish over the soup and serve.
Jean's notes: If you don't have the mint, the soup is good without it. The eggs thicken the soup, so I bet you could just leave out the flour if you don't have one. The soup is very yellow.
Here are three recipes. I'll put them in the recipe room too.
Spinach and Lemon Soup with Meatballs:
2 large onions (one big Vidalia)
3 tbsp oil
1 tbsp ground turmeric
1/2 cup dry yellow spilt peas
5 cups water
1/2 pound ground lamb (can sub beef or pork)
1 lb. fresh spinach, chopped (can sub frozen)
1/2 cup rice flour (I subbed bean flour)
juice of two lemons
1-2 cloves garlic, finely chopped
2 tbsp chopped fresh mint
4 eggs, beaten
salt and pepper to taste
Chop one of the onions, heat 2 tbsp of the oil in a large frying pan and fry the onion until golden. Add the turmeric, split peas and water, bring to boiling point then simmer for 20 minutes.
Grate the remaining onion into a bowl, add the ground meat, season with salt and pepper, and mix with hands. Form meat into balls about the size of walnuts. Carefully add to the pan and simmer for 10 minutes. Then add the spinach, cover and simmer for 20 minutes.
Mix the rice flour with about 1 cut of water to make a smooth paste, then slowly add to the pan, stirring all the time to prevent lumps. Stir in the lemon juice, season with salt and pepper and cook over a gentle heat for 20 minutes.
Meanwhile, heat the remaining oil in a small pan and fry the garlic briefly until golden. Stir in the chopped mint and remove the pan from the heat.
Remove the soup from the heat and stir in the beaten eggs. Ladle the soup into warmed soup bowls. Sprinkle the garlic/mint garnish over the soup and serve.
Jean's notes: If you don't have the mint, the soup is good without it. The eggs thicken the soup, so I bet you could just leave out the flour if you don't have one. The soup is very yellow.
Be kind to everyone, because you never know what battles they are fighting.
Cameroonian Suya (Beef Kabob)
1 lb flank steak
1/2 tsp sugar
1 tsp garlic powder
1 tsp ground ginger
1 tsp paprika
1 tsp ground cinnamon
pinch of chili powder
2 tsp onion salt
1/3 cup peanuts, finely crushed
vegetable oil for brushing
Cut the steak into fairly thin, long pieces, i.e. across the grain of the flank steak. Place in a bowl or shallow dish.
Mix the sugar, garlic powder. spices, onion salt and crushed peanuts together in a small bowl. then mix with the steak.
Thread the meat onto skewers, folding it over on itself so that it's kabob shape. Push the meat close together. Place in a shallow dish, cover loosely with foil and leave to marinate in a cool place for a few hours.
Set gas grill to medium or wait until charcoal grill is flame free. Brush the meat with a little oil and then cook for about 15 minutes or until brown on the outside.
Jean's notes: I didn't marinate for very long and it was still good. I used raw peanuts, but roasted would probably be good as well. I liked this because it tasted like a real marinate and I could eat it!
1 lb flank steak
1/2 tsp sugar
1 tsp garlic powder
1 tsp ground ginger
1 tsp paprika
1 tsp ground cinnamon
pinch of chili powder
2 tsp onion salt
1/3 cup peanuts, finely crushed
vegetable oil for brushing
Cut the steak into fairly thin, long pieces, i.e. across the grain of the flank steak. Place in a bowl or shallow dish.
Mix the sugar, garlic powder. spices, onion salt and crushed peanuts together in a small bowl. then mix with the steak.
Thread the meat onto skewers, folding it over on itself so that it's kabob shape. Push the meat close together. Place in a shallow dish, cover loosely with foil and leave to marinate in a cool place for a few hours.
Set gas grill to medium or wait until charcoal grill is flame free. Brush the meat with a little oil and then cook for about 15 minutes or until brown on the outside.
Jean's notes: I didn't marinate for very long and it was still good. I used raw peanuts, but roasted would probably be good as well. I liked this because it tasted like a real marinate and I could eat it!
Be kind to everyone, because you never know what battles they are fighting.
Moroccan Grilled Keftas (Ground meat on a skewer)
1 1/2 lb. ground lamb (pork is good sub)
1 medium onion quartered
3-4 fresh parsely sprigs
2-3 fresh cilantro sprigs
1-2 fresh mint sprigs
1/2 tsp ground cumin
1/2 tsp apple pie spice (I used pumpkin pie spice)
1 tsp paprika
salt and pepper to taste
Mint dressing (I didn't try)
2 tbsp chopped mint
6 tbsp plain yogurt
In a food processor, add the onion, parsley, cilantro and mint and process until finely chopped. Add the lamb and ground spices and process again until very smooth. Transfer to a bowl and chill for about one hour.
Make the dressing by combining yogurt and mint. Chill.
Mould the meat around skewers. Set gas grill on medium or wait until the flames die out on a charcoal grill. Grill for about 6 minutes or until brown and crisp on the outside. Serve with mint dressing.
Jean's notes: I don't have a food processor, so I chopped everything by hand. This is a pretty fast meal.
1 1/2 lb. ground lamb (pork is good sub)
1 medium onion quartered
3-4 fresh parsely sprigs
2-3 fresh cilantro sprigs
1-2 fresh mint sprigs
1/2 tsp ground cumin
1/2 tsp apple pie spice (I used pumpkin pie spice)
1 tsp paprika
salt and pepper to taste
Mint dressing (I didn't try)
2 tbsp chopped mint
6 tbsp plain yogurt
In a food processor, add the onion, parsley, cilantro and mint and process until finely chopped. Add the lamb and ground spices and process again until very smooth. Transfer to a bowl and chill for about one hour.
Make the dressing by combining yogurt and mint. Chill.
Mould the meat around skewers. Set gas grill on medium or wait until the flames die out on a charcoal grill. Grill for about 6 minutes or until brown and crisp on the outside. Serve with mint dressing.
Jean's notes: I don't have a food processor, so I chopped everything by hand. This is a pretty fast meal.
Be kind to everyone, because you never know what battles they are fighting.
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moremuscle
- Rockhopper Penguin
- Posts: 706
- Joined: Wed May 25, 2005 6:16 am
- Location: South Carolina