CHAPATIS Bread of East Africa
Serving Size : 8

2 1/2 cups flour, all-purpose
3/4 teaspoon salt
1/2 cup water
1 tablespoon vegetable oil
1 teaspoon vegetable oil -- for brushing
  1. In a mixing bowl: add the flour salt and water to make a fairly stiff dough. Knead thoroughly with the fingertips. must be kneaded for 12 minutes.
  2. Brush the surface of the dough with the first listed vegetable oil.
  3. Cut once from the center of the circle to the edge. Roll the pastry into a cone.
  4. Press both ends in and form into a ball again. Brush with oil again and repeat the process of rolling the pastry into a cone and pressing the ends in and forming into a ball again. Repeat Twice more.
  5. Divide the pastry into 1 oz balls and roll each thinly into a 5 to 6 inch circle with a rolling pin.
  6. heat a small frying pan or skillet. Place oil in a pan and fry each round of Chapati separately on both sides until golden brown, adding oil as required.
  7. Serve with entrees as a bread.
  8. See Becky on how to make.

Per Serving (excluding unknown items): 162 Calories; 3g Fat (15.0% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 201mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat.


HALWA
Serving Size : 20
Categories : African Dessert
Ethnic

1 cup cornstarch
1 teaspoon orange food color powder
4 cups water
3 cups sugar
1 cup brown sugar
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
1/2 cup unsalted butter
1/4 cup peanuts -- optional

In a bowl mix 1 cup of water with the corn starch and food coloring. mix well until smooth. In a pan on medium high (7 on the stove) add the remaining water, white sugar and brown sugar. Stir well until sugar is fully dissolved. Once small bubbles have started to form (not a full boil) add the corn starch mixture.

Stir constantly until it just starts to thicken then add the oil. Stir well. Reduce heat to low (about a 3 on the stove). Stir every 15 minutes adding 2 tablespoons of butter/ghee. It will take about 1 hour and 30 minutes or so for the Halwo to become very thick and a lot of tiny bubble form. At this time add the cardamom powder, nutmeg and nuts (if using). Stir well and pour the Halwo into a dish/cake pan.( I use a very small cake pan that is 6" X 9") in the orginal recipe of 20 pieces. The Halwo will fill the pan to the top. Let cool on the shelf. Once fully cooled, turn pan upside down and the Halwo will slide out. Cut and Serve.

The hardest part is not to stir the Halwo too often. I put it on low so that I don't have to stir it as much. Also, if you think the Halwo is too oily when you pour it in a pan, take a paper towel and dab it to soak off the oil.
Posted by Somali Recipes at 5:20 PM
Labels: Dessert

 

Per Serving (excluding unknown items): 267 Calories; 11g Fat (36.1% calories from fat); 1g Protein; 43g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 2 1/2 Other Carbohydrates.


LAMB CURRY-THE SOUL OF A NEW CUISINE
Serving Size : 8

SPICED BUTTER RECIPE
5 tablespoons unsalted butter
2 tablespoons red onion -- coarsely chopped
1 teaspoon garlic clove -- minced
1 teaspoon ginger root -- peeled and grated
1/3 teaspoon fenugreek seed
1/3 teaspoon ground cumin
1/3 teaspoon cardamon seeds
1/3 teaspoon dried oregano
1 dash ground turmeric
3 each basil leaves

LAMB CURRY
2 cups red onion -- sliced
1/4 cup ginger root -- peeled and grated
6 cloves garlic -- crushed
2 each bird chiles -- seeded and membranes removed, finely chop
2 teaspoons paprika
2 teaspoons ground coriander
4 each cardamom pods
2 each bay leaf, whole
2 each cinnamon stick
1/4 teaspoon saffron threads
1 teaspoon ground turmeric
1 teaspoon black peppercorns
2 pounds lamb leg -- cut into 2" cubes
3 cups tomatoes -- chopped
1 cup coconut milk
6 cups water
3 each yukon Gold potato -- peeled and cut in half
2 cups okra -- 2 inch pieces
1 cup plain yogurt
1 tablespoon salt

For the Spiced Butter:

  1. Melt the butter in a saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
  2. Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.

LAMB CURRY:

  1. Melt the spiced butter in a large saute pan over medium heat. Stir in onions, ginger, garlic, and chilies and saute until the onions are translucent, about 10 minutes. Add the paprika, coriander, cardamom, bay leaves, cinnamon sticks, saffron, salt, turmeric, and peppercorns and cook, stirring constantly, until fragrant, about 30 seconds. Add the lamb and tomatoes, bring to a simmer, and simmer, uncovered for 5 minutes. Stir in the coconut milk and 1/3 of the amount of water and simmer, then reduce the heat to low and simmer gently for 1 1/2 hours.
  2. Add the remaining water and simmer, uncovered for 40 minutes. Add the potatoes, cover, simmer until the meat is tender, about 40 minutes longer.
  3. Add the okra and cook for 10 minutes or until tender. Remove from the heat, remove the bay leaves and stir in the yogurt.

Per Serving (excluding unknown items): 446 Calories; 31g Fat (61.7% calories from fat); 21g Protein; 23g Carbohydrate; 6g Dietary Fiber; 85mg Cholesterol; 889mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES : Serve with the yellow rice.


LEMON COCONUT TART
Serving Size : 10 Preparation Time :0:30

6 ounces granulated sugar
7/8 pound unsalted butter -- soft
1 each egg
1 teaspoon vanilla extract
1 pound pastry flour
FOR THE FILLING
3 tablespoons water
1/2 cup lemon juice
5 large eggs -- separated
1 cup sugar
200 milliliters cream
1/2 cup milk
2 cups grated coconut

 

Short Dough Recipe Procedure:

  1. Cream the sugar and butter with a paddle attachment for 2-3 minutes. Add eggs and vanilla and mix just until all ingredients are combined. Add flour and mix only until dough is smooth.
  2. Remove dough from mixer and press lightly into a disk. Cover with plastic wrap and refrigerate for about 30 minutes. Roll out the pastry until it's thin enough to line the bottom and sides of a pie tin. blind bake for about 10-12 minutes , or until it's just starting to colour.

For the Filling: Mix all of the ingredients for the filling in a large bowl and, leaving the tart shell in the oven, carefully pour it in - this way it's less likely to spill as you carry it to the oven. Bake at 350 degrees F for about 40 - 45 minutes, or until the filling is set but still a bit soft.

Per Serving (excluding unknown items): 698 Calories; 41g Fat (51.9% calories from fat); 9g Protein; 76g Carbohydrate; trace Dietary Fiber; 234mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 8 Fat; 2 1/2 Other Carbohydrates.


Maandazi (African donuts)
Serving Size : 30

2 1/4 teaspoons dry yeast
1/2 cup warm water
1 teaspoon sugar
1 teaspoon ground cardamom
3 cups flour, all-purpose
3 tablespoons sugar
1 pinch salt
3/4 cup coconut milk
1 tablespoon oil -- optional
oil for deep fat frying

Preparations

  1. Dissolve 1 tsp sugar in ½ cup warm water. Then, dissolve yeast in the same mixture. Cover with a plastic wrap until the yeast rises.
    Add into mixture the remaining sugar, oil, cardamon and ½ cup of coconut milk.
  2. In a bowl, mix flour into yeast mixture. If the dough is too hard to handle, add the remaining coconut milk, about a tbsp at a time.
    If it is too soft, add flour a little bit at a time.
  3. On a flat floured surface, continue to knead the dough for 10 minutes until it becomes elastic. Move the dough to a clean lightly oiled bowl, cover with a clean cloth and let it rise.
  4. Once it has doudled in size, knead the dough for an additional 2 minutes.
  5. With a rolling pin, roll the dough to about 1/2 cm thin. Use a round cookie cutter or a similar utensil to cut the dough into regular shapes.
  6. Deep fry in vegetable oil until golden brown.
  7. Serve at room temperature or warm in microwave for 10 seconds.

Per Serving (excluding unknown items): 70 Calories; 2g Fat (26.0% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


Mango Orange Drink
Serving Size : 8

3 cups water
1/2 cup sugar
1 tablespoon orange peel
2 cups mango chutney -- mashed
1 cup orange juice
1/2 cup lemon juice -- freshly ground
  1. Heat the water with the sugar and orange peel over low heat until the sugar is dissolved.
  2. Cool down to room temperature.
  3. Add the mango flesh and the orange and lemon juices and mix well. Serve cold.

Per Serving (excluding unknown items): 224 Calories; trace Fat (1.2% calories from fat); trace Protein; 56g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 3 Fruit; 1 Other Carbohydrates.


Mchuzi wa Samaki (Fish Curry)
Serving Size : 8

3 1/3 pounds cod -- cut into serving portions
2 cups coconut milk
1 large onion -- chopped
3 each tomatoes -- fresh diced
2 each green pepper -- de-seeded and chopped
10 cloves garlic -- minced
2 teaspoons garam masala
1 teaspoon tamarind paste -- to taste
1 teaspoon salt -- or to taste

Method:

  1. Briefly sear the fish in hot oil, so that the outside is coloured but the fish is still raw inside. Transfer the fish to a saucepan cover with the coconut milk and add the tamarind paste to taste then set aside.
  2. Stir together the onion, tomatoes, green pepper, garlic and spices and add to the fish and coconut milk. Place on low heat and simmer slowly until the fish is fully cooked and the sauce has thickened. Serve immediately with Chapati or Rice.
  3. By substituting prawns for the fish you can make Mchuzi wa Kamba (Prawn Curry), you just don't need to fry the prawns beforehand.

Per Serving (excluding unknown items): 316 Calories; 16g Fat (44.4% calories from fat); 36g Protein; 9g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 383mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat.


NAYAMA - Afircan Beef Entree
Serving Size : 10

1 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
1 cup yellow onion -- chopped
2 cloves garlic -- minced
1/2 cup coconut
2 1/2 cups beef sirloin -- diced
1 tablespoon tomato paste
2 each tomatoes -- diced
1/2 each lime
2 teaspoons salt
2 cups water
  1. Brown in 2T oil curry,Cayenne,Onion,coconut and cloves garlic
  2. Add Beef, cut into chunks
  3. Add tomato paste,tomatoes,juice lime and salt
  4. Cover with water and simmer for 2 to 3 hours

Per Serving (excluding unknown items): 152 Calories; 10g Fat (58.8% calories from fat); 11g Protein; 4g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 474mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.


SAMBUSA - African Beef Entree
Serving Size : 90

2 tablespoons olive oil
5 pounds ground beef
1 pound yellow onion -- diced small
1 1/2 each jalapeno chile peppers -- minced
1 cup carrot -- chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons garlic -- minced
2 teaspoons ground cardamom
egg wash or water
2 packages egg roll skin -- cut in half on the bias

 

  1. Heat olive oil in a large skillet over medium heat. Add onions, jalapeno, carrots and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
  2. In a small dish or cup, make your egg wash. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the wash. Repeat until wraps or filling are used up.
  3. Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

Per Serving (excluding unknown items): 86 Calories; 7g Fat (74.4% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.


SHREDDED SPICY CHICKEN TINGA
Serving Size : 10

1 pound chicken breast -- skinless
1 tablespoon peppercorn
1 tablespoon salt
2 cloves garlic
1/4 medium yellow onion
6 cups water
1 each bay leaf
TINGA
1/2 cup yellow onion -- chopped
1 clove garlic -- minced
1 pound tomatoes -- peeled and seeded
2 tablespoons chipotle chile canned in adobo -- pureed
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon mexican oregano
1/2 teaspoon marjoram
1/2 teaspoon thyme

For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.

For the tinga: In a large heavy saute pan, add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme.

To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

Per Serving (excluding unknown items): 82 Calories; 4g Fat (38.4% calories from fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 963mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.


UGALI
Serving Size : 50

6 1/4 cups semolina flour -- or white corn meal
12 1/2 cups water

Preparation

  1. In a pot, mix ½ cup of semolina flour with cold water.
  2. Cook in medium heat using a whisker to mix often while adding boiling water. Continue whisking until the mixture starts to boil.
  3. Lower the heat and let the mixture boil for an additional 5 minutes.
  4. Increase heat to medium and add the remaining semolina flour about 2 tbsp per time, mixing it well with the whisker. When the mixture acquires a heavy consistency, use a wooden spoon.
  5. Continue cooking, and stirring, for five more minutes or until cooked.
  6. Serve as a side dish with meat and vegetable.

Per Serving (excluding unknown items): 75 Calories; trace Fat (2.7% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Grain(Starch).

To make ugali, you will need:
200g of maize flour or cornflour 1 litre of water boiling in a pan, a bowl full of cold water, and a wooden spoon

What to Do

  1. Put dry maize flour into the bowl of cold water. Stir the mixture with a wooden spoon until it is well mixed in. If you don't mix it well then you'll get lumps!
  2. Pour the mixture into the pan of boiling water.
  3. Stir the mixture until the water returns to the boil. At this point the ugali starts to thicken, just like when you make gravy. Each granule of maize flour contains starch molecules. These molecules are long and thin and are tightly packed together in the dry granules. When the maize flour is heated in the boiling water, the granules swell and burst, allowing the neatly packed starch molecules to stretch out to their full length. Like strings of sticky spaghetti, the long starch molecules very quickly tangle with each other. By sticking together, the starch molecules cannot move past each other very easily, and it is this that makes the mixture thicken. This is exactly the process that occurs when you use gravy granules, except with ugali, you heat the mixture for much longer.
  4. Once the ugali has reached the consistency of porridge or oatmeal, add two more big spoonfuls of maize flour and stir it until the ugali is really thick. It is ready when it looks a bit like mashed potato, although the consistency will be much thicker. If you've been working hard at stirring, then there should be no lumps!
  5. Now it's ready to eat! The ugali can be very hot in the middle, so be careful not to burn your fingers.

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What may Happen

Once you have a lump of ugali on your plate, use your right hand (everyone in Tanzania eats with their right hand) to break off a piece, roll it up and make it into the shape of a boat. You can eat the ugali as it is, but it's not very nutritious or tasty on its own. In Tanzania, people use the boat-shaped piece of ugali to scoop up a sauce, which could be anything from beans to something with coconut.


VIPOOPOO DESSERT
Serving Size : 8
Categories : African Dessert

1 cup rice flour
1/4 teaspoon ground cardamom
1 cup coconut milk
1/2 cup sugar
1 cup water
food colors

Preparations:

Boil water.
Mix the ground cardomom with the rice flour; Then add to the hot boiled water, mix well with a wooden spoon until the mixture is hard.
Divide into different parts depending on how many colors you are using.
Add color in each and continue to mix until the color blend well.
Make small balls of about ½ teaspoon full. set aside

Coconut syrup

Mix sugar and coconut milk. Make sure the sugar is dissolved completely. Then boil the mixture.
Put a few rice balls in the boiling coconut milk for about 5 minutes or until soft. Remove from the pot and place into dessert bowl. Repeat until all rice balls are cooked.
When all balls are done. Increase the heat a little bit and let the coconut boil until it turns to heavy syrup. Remove from stove and let it cool.
Pour the syrup to each bowl of rice balls. You can cover the balls with syrup or just put half. This will be your choice.
Serve at room temperature.

Per Serving (excluding unknown items): 190 Calories; 7g Fat (34.4% calories from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.


YELLOW RICE - TANZANIA
Serving Size : 8

1/4 cup olive oil
1 cup yellow onion -- diced small
2 cloves garlic -- minced
1 tablespoon ground turmeric
1 teaspoon ground cumin
1 cup long-grain rice
1 each red bird chili pepper -- seeds and membrane removed, finely chopped
1 teaspoon salt -- to taste
1 cup corn
2 1/2 cups chicken stock
1 each red tomato -- seeded and diced
1 each mango -- peeled,pitted and diced
1 each yellow pepper -- diced small
1 tablespoon chives -- chopped
fresh ground pepper
  1. Heat the olive oil in a saucepan over medium -high heat. Add the onion, garlic, turmeric,and cumin and saute until the onion is translucent, about 5 minutes. Reduce the heat to low, add the rice, chili, and salt, and cook for 2 minutes, stirring to coat the rice.
  2. Add the corn and chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes, or until almost all the liquid is absorbed.
  3. Remove from the heat and gently fold in the tomatoes, mango, yellow pepper, and chives. Season with salt and black pepper.

Per Serving (excluding unknown items): 201 Calories; 7g Fat (33.3% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 944mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat.