--> Taste of Africa

 

 

 

Putting Christ into the Crisis of UGANDA

A Taste of Africa

Some recipes to sample with your family or in conjunction with a Sifa! Sifa! Africa! event.

NDIZI (PLANTAINS)

Ripe plantains
Salt
Deep Frying oil

Peel the plantains and slice them into rounds. Pour oil into a deep fryer, and heat to medium-high. Place plantain rounds in hot oil one at a time. Turn until golden brown. Place on paper towels to drain excessive oil. Salt to taste.

NILE RIVER LENTIL SOUP (Serves 4)

1 T olive oil
1 onion, finely chopped
1 clove garlic, minced
1 cup red lentils, rinsed
2 t. ground ginger (I used minced fresh ginger)
2 t. ground cumin
2 t. ground coriander
4 c. water or vegetable stock
2 slices of lemon (1/4 inch thick or so)
1/2 cup canned (or fresh) tomatoes, chopped
1/4 cayenne or to taste
salt and pepper to taste
3 T finely chopped fresh coriander leaves (cilantro)
 
Heat oil in heavy pot on medium high heat.
Sauté onion and garlic until softened.
Stir in lentils, ginger, cumin and coriander.
Add lemon slices, stock, tomatoes, cayenne, salt and pepper. Bring to boil, reduce heat to low. Cover and simmer 30-45 minutes until lentils are tender. Remove from burner, discard lemon slices and puree soup in blender or food processor. Season to taste with salt and pepper. Sprinkle with coriander (cilantro leaves).
 
NYAMA (BEEF STEW)
3 chopped tomatoes
1 chopped onion
1/2 chopped bell pepper
1/4 bunch fresh cilantro
1 chopped carrot
Cooking oil
1/2 pack beef mix
3 beef bullion cubes
2 packs of diced beef
4 peeled potatoes

Put 4 tablespoons cooking oil in a pot and heat to medium-high. Add onions, sauté, then add tomatoes, bell pepper, carrots, cilantro and beef bullion. Stir then cover to simmer.

While it simmers, place the diced beef, a pinch of salt and 1 cup water. Bring to boil and cook on medium-high until tender. Place the beef in the pot with the vegetables. Add the beef mix, potatoes and 2 cups warm water. Cover and simmer until potatoes are tender.

CHICKEN STEW

2 pounds stewing chicken
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1 teaspoon "Mrs. Dash" seasoning
1 teaspoon garlic powder
2 cups oil
1 large pepper, chopped
2 large onions
4 ounces tomato paste
2 tablespoons lemon juice (juice of 1/2 lemon)
1 large tomato, chopped or diced

Skin and trim fat from chicken. Cut 8 to 10 pieces. Rub with lemon juice, rinse and drain. Rub spices into chicken and refrigerate 10 hours.

Heat oil and brown chicken. Remove from pan and set aside. Sauté onions and pepper in same pan; add tomato and tomato paste. Stir to distribute evenly. Salt to taste. Add chicken, 1/2 cup water and simmer over low heat till chicken is tender, 10-15 minutes.

AFRICAN VEGETABLE STEW (Serves 4):

1 very large onion, chopped
1 bunch Swiss chard
1 can garbanzo beans 500 g (known also as chick peas, ceci, etc.)
1/2 cup raisins 75 g
1/2 cup uncooked rice 100 g
several fresh tomatoes (or 1 large can 800 g of canned tomatoes)
1 clove garlic (or more to taste)
2 yams
salt and pepper to taste
Tabasco sauce to taste

Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and sauté. 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 wet. Cover and cook until rice is done (about 15 minutes. Add Tabasco sauce to taste.

CHAI (AFRICAN TEA)

1 cup water
4 tea bags
2 cups milk
1 crushed fresh ginger root

Take 1 cup of water and add crushed ginger root. Put it on the stove at med-hi heat to boil. Add 2 cups milk. When it boils (be careful it does not boil over), add 4 tea bags. Strain out the tea bags and the ginger root. Serve hot.

SUMBUSA (SOO-M-BOOSAH)

1 pack of ground beef
1 chopped onion
1/2 teaspoon garlic powder
Frozen peas
4 flat dough spreads
1/2 cup floor
Water
Cooking oil
2 Beef Bullion cubes
 
Brown ground beef in a pot on med-hi heat. Add chopped onions, a pinch of salt, 1 beef bullion cube and garlic. Mix well. Add frozen peas to mixture. Stir beef mixture until juices evaporate. When ground beef is ready, take a flat pan and lay out some paper towels. Pour the ground beef on that pan to drain out the oil. Take the flat dough spreads and cut them in triangular shapes. Mix 1/2 cup of flour with water to make a paste. Fold the triangular shaped dough and stuff it with one spoon of ground beef, then use the flour paste to stick the folds well. It should look like a triangular pocket stuffed with ground beef. Continue with the rest of the other triangular spreads. Heat oil in a deep fryer. Place the sumbusa in the deep fryer, one at a time. Keep turning them until brown. When ready, drain on paper towels.
 
CHAPATTI (AFRICAN BREAD)
 
2 cups flour
34 to1 cup water
14 teaspoon salt
Melted butter

Mix all ingredients together; divide into fourths. Roll each into a circle; spread thinly with melted butter. Roll up like a small jellyroll and then roll it into a coil. Roll flat again. Fry in a hot heavy skillet until brown on both sides.