AAUW Gourmet African Foods

AAUW Gourmet

African Foods

NATIONAL DISH OF MOROCCO

MOROCCAN COUSCOUS IN THE FEZ STYLE (Made with seven vegetables)

INGREDIENTS:
   Yield: 8 to 10 servings  
1 cup dried chickpeas, soaked and peeled   
4 cups couscous (1 1/2 pounds)   
4 lamb shanks   
1 stick butter   
4 tablespoons vegetable oil  
 Salt and 1 tablespoon black pepper   
Pinch of saffron   
1/2 teaspoon tumeric  
 1/2 teaspoon ginger   
1/4 teaspoon nutmeg   
2 cinnamon sticks   
3 onions, quartered   
6 each cilantro sprigs, tied together 
6 each parsley sprigs, tied together   
6 ripe tomatoes, peeled, seeded and quartered   
1 pound carrots, cut into 2inch pieces   
1 pound small white turnips, quartered   
1 quince, peeled, cored and cubed   
1/2 pound butternut squash, peeled and cubed   
1 pound zucchini, quartered   
1 fresh hot chili pepper   
1 cup raisins   
Ghee* Smen** (aged butter) or butter     

PREPARATION:  In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins.

In bottom of a couscousi, Pre heat 5 tablespoons of butter and oil over until hot, add lamb, salt and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10 minutes. Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks, discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes. Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender. To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming. To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash. Strain broth, correct seasoning and moisten couscous and vegetables with broth. *Ghee (Clarified butter) **Smen (Aged butter) Courtesy of: www.thegutsygourmet.net

NATIONAL DISH OF ALGERIA

SAFFRON & RAISIN COUSCOUS with Fresh Mint

Serves 6 Ingredients:

1 1/2 cup water

3/8 teaspoon saffron threads

3/4 teaspoon extra virgin olive oil

3/8 teaspoon salt

1 1/2 cup couscous

0.188 cup raisins

2 1/4 tablespoons chopped fresh mint

Directions: 1) In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes. 2) Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, couscous, and raisins. Remove from the heat, cover, and let stand for 30 minutes. 3) Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the seasonings. Stir in the mint. Serve warm or at room temperature.

NATIONAL DISH OF EGYPT :
FUL MEDAMES

Ingredients:

Serves 6

1 pound dried Egyptian fava beans

10 cloves garlic

7 cups of water

6 eggs

Juice of one lemon

Salt and pepper to taste

6 tablespoons chopped scallions

6 tablespoons olive oil

3 extra tablespoons lemon juice

Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add water and bring to a boil. Lower to a simmer, add eggs in their shells, the juice of the lemon and salt and pepper to taste. Cook the beans for 12 hours, or until tender, checking occasionally and adding water if needed. Into each individual bowl, place 1 tablespoon chopped scallion, 1 tablespoon olive oil, 1/2 tablespoon lemon juice, salt and pepper to taste. Peel the eggs and place one in each bowl. Peel the eggs and place one in each bowl. Spoon in the ful. Serve in bowls. Serve with Egyptian pickles and toasted pita (Turkish Tursu or Biber Tursu, hot pickled peppers or equally good is Armenian Toorshi, pickled vegetables.)

NATIONAL DISH OF TUNISIA :
COUS COUS

Tunisian Couscous  3-4 servings   
Ingredients  
2 cups  uncooked  couscous   
2 tablespoons   olive oil   
1 large   onion, cubed  
1 large  green pepper, cubed  
1 large   zucchini, cubed  
2 potatoes   
2 carrots   
14 ounces   chickpeas    
4 tablespoons   tomato paste   
1 tablespoon  chili paste or   harissa   
1/2 tablespoon   paprika   
1/2 tablespoon   cinnamon   
1/2 tablespoon   cumin   
1 teaspoon  salt and pepper 

Method

1) Saute onion and olive oil in a saucepan over medium heat.

2) Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.

3) Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.

4) To prepare couscous, place it into a collander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).

5) Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.

Compliments: Recipezaar

NATIONAL DISH OF LIBYA

CUSCUS BIL-BOSLA

Ingredients:
1 1/2 lb Cuscus
1 Tbl. of oil
1 tsp. of salt
1/2 cup water
4 large onions
2 Tbl. of butter
5 slices of lamb meat
1 cup garbanzo beans
2 potatoes
2 jalapenos
1/2 tsp. chili pepper
2 Tbl. tomato paste

The Sauce: Pour oil in a frying pan, add the meat and slices of onions. Cook it until it turns yellow. Add some spices, tomato, beans and 1/2 cups of water. Cook for 2 hrs under low heat. Add some water if necessary. Keep turning the mixture from time to time. Cut the 4 large onions in thin round sizes and put them in a saucepan under the low heat. Cook until it turns yellow. Add butter and a little salt, chili or pepper. Leave it until it is cooked. Add the round slices of onions into the sauce and while the sauce is cooking, add the cucus and a spoon of oil and salt. Steam it for the period. Serve it with some sauce poured on it.

CARTHAGENIAN FLANK STEAK

How North African can you get?

INGREDIENTS:

1 cup onion, finely chopped

1 tablespoon chopped garlic

1/2 cup olive oil

1/2 cup lemon juice

2 tablespoons soy sauce

1 tablespoon dry sherry

1/4 cup fresh oregano

2 teaspoons hot sauce

1 teaspoon tumeric

1 teaspoon dried marjoram

Salt and pepper

1 (2-pound) flank steak

Set a jumbo zip lock bag in a large glass measure. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight.

Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving. Serves 4

 Chermoula (Moroccan Fish Marinade)

INGREDIENTS:

1 cup fresh cilantro 4 clv garlic — peeled 2 tbl vinegar 1 x juice of 1 lemon or lime 1 tbl paprika 1 tbl ground cumin 1/2 tsp crushed red pepper 2 tbl olive oil (more if needed) 1 x salt — to taste cayenne pepper — to taste Method : • In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.

Barbecued Lamb with Chermoula (Moracan)

INGREDIENTS:

1 med onion grated

2 clv garlic crushed

4 tbl chopped flat leaved parsley

4 tbl chopped fresh coriander

1/2 tsp ground cumin

1/2 tsp ground saffron

1/2 tsp Harissa (qv) 1/2 cup olive oil 2 tbl lemon juice

l/2 kg leg of lamb

Method :

• Mix onion garlic flat leaved parsley coriander cumin saffron harissa olive oil and lemon juice together and stand for 1 hour.

• Starting at the thicker end of the leg of lamb cut down and around bone.

• Scrape away as much meat as possible.

• Remove bone.

• Cut down into but not through the thickest part of the meat and open out flat.

• Spread chermoula mixture into both sides of lamb and marinate for at least 2 hours.

• Barbecue for about 3/4 hour turning frequently.

• Cut in thick slices across the grain and serve.

• Note. Harissa is a fiery condiment widely used in Morocco. The basic ingredients are red chillies cayenne olive oil and garlic. It should be thick with the consistency of light mayonnaise. Harissa is delicious served with poached eggs or sausages. • Serves 6

BRAISED LAMB SHANKS

Majestic flavor from an inexpensive cut of meat

INGREDIENTS:

* 4 lamb shanks

* 2 Tblsp. Olive oil

* 2 onions [chopped]

* 1/4 cup Armenian or Italian parsley [chopped]

* 1 green bell pepper [chopped]

* 1/2 cup white wine

* 15 0z. can of crushed tomatoes or tomato sauce

* 1 teaspoon of fresh basil leaves [chopped]

* 1 teaspoon fresh mint leaves [chopped]

* 1 teaspoon fresh Rosemary leaves

* 1 teaspoon crushed garlic

* 2 tablespoons brown sugar

* 1 tablespoon dijon mustard

* Salt and pepper to taste

PREPARATION:

* In a heavy skillet, brown off the lamb shanks in the olive oil. (Can also be placed on a grill and browned off)

Mix the rest of the ingredients and pour over the shanks. Cover and bake at 350 degrees for 2 hours

or until tender. Baste with the sauce 2 or 3 times during cooking. (Can be cooked on top of the stove in

a covered skillet or chicken fryer at a med-low setting and served when the meat begins to fall off the bone.

About 2 hours. Add white wine or water if necessary )

MOROCCAN TAGINE

A slightly sweet stew from North Africa!

INGREDIENTS:

•2 teaspoons vegetable oil

•2 cups chopped onion

•2 large cloves garlic, crushed

•1 cup carrots, sliced crosswise 1/8 inch thick

•1 large green bell pepper, cut into 1/4 inch strips

•1 teaspoon ground cumin

•1/2 teaspoon each: ground allspice, ground ginger, and turmeric

•1/4 teaspoon each: cinnamon, salt and cayenne pepper

•1 cup water

•1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups) •1 1-pound can chopped tomatoes

•1/2 cup raisins

•1 1-pound can chick peas, rinsed and drained (or 2 cups of cooked chick peas)

PREPARATION:

• Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, bell pepper, spices and 1/2 cup of the water. Cook, stirring occasionally, 5 minutes.

•Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking. Serve over couscous, rice or any cooked grain.

SERVES 4.

  INGREDIENTS:  Serves 1-2    
•  2 cups dried chickpeas (about ⅓ pound)  
•  4 scallions (white and green parts), cleaned and minced  
•  1 tablespoon minced garlic  
•  ¼ cup minced fresh parsley  
•  1 tablespoon fresh mint, coarsely chopped  
•  1 teaspoon minced hot green chili (like jalapeno)  
•  1 teaspoon salt 
•  1 ½ tsp ground cumin  
•  1 tsp ground coriander  
•  1 ½ teaspoons baking powder  
•  3 tablespoons warm water  
•  Light olive oil for deep-frying

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PINEAPPLE NUT BREAD

(Liberia)

Yield: 10-inch loaf

The women of Liberia are excellent bakers. Pineapple Nut Bread is a favorite. This bread cuts better on the second day so plan to make it a day ahead. Slice it thinly and serve with cream cheese. It’s a great change from our usual datenut bread.

In a 4-quart bowl:

Combine: 2 1/2 cups ALL-PURPOSE FLOUR

1 cup BRAN

1 Tbs. BAKING POWDER

1 tsp. BAKING SODA

1 tsp. SALT

1/2 cup CHOPPED ROASTED PEANUTS (or WALNUTS).Beat 2 EGGS until light.Add 3/4 cup CRUSHED PINEAPPLE, drained.

Add wet ingredients to dry and stir thoroughly.

Bake at 350′ in greased loaf pan for 1 hour. Test with toothpick. (When toothpick is dry, bread is done.)

MEAT SAMOSAS

The African Hamburger (Tanzania)

Yield: 12 Samosas

In a 1-quart bowl:

Combine 2 cups FLOUR, sifted, with water to make a stiff dough.

Knead until smooth and divide in 4 parts.

Roll each piece into a circle 4 inches in diameter on a board.

Brush each with COOKING OIL.

Sprinkle evenly with flour.

Place the circles on top of each other with floured sides facing.

Gently Roll pile of circles into large circle 8 to 9 inches in diameter.*

*Note: at beginning pastry should be turned over while rolling to make all circles same size.

On iron grill or flat Teflon pan:

Fry pastry on both sides without browning it (about 2 minutes on each side). (Large and small bubbles will swell up pastry indicating when done.)

CooI slightly.

Cut pastry in three uniform strips and peel off pieces. There are now twelve strips.

In a 1-quart saucepan:

Combine: 1 Ib. COOKED MEAT (beef or lamb), ground or finely minced

1 clove GARLIC, mashed

1 tsp. SALT

1 tsp. MINT LEAVES, dried

1/2 cup CHOPPED ONIONS

1/4 tsp. CINNAMON

1/4 tsp. GINGER

1/4 tsp. CLOVES

1/4 tsp. CHILI POWDER

4 Tbs. LEMON JUICE.Cook mixture for 10 minutes stirring constantly. Cool.Make a cone at one end of the pastry strip.

Hold the cone in left hand and fill with mixture.

Turn the flap over to form a three-cornered pastry.

Seal the edge with a paste made with 1 Tbs. FLOUR and

1 Tbs. WATER.Chill for 1 hour.Deep-Fat Fry at 375′ until golden brown.

Serve with LEMON WEDGES while still hot.

As an adaptation, you can make Samosas with pie crust. Purchase the packaged mix and bake the Samosas. 0r in making your own pie crust cut down on shortening by half for deep-fat frying.

 

MINT TEA

Yield: 8 servings

Into a 6 cup glass or china teapot:

Pour boiling water, rinse and throw the water away.

Put in: 3 heaping Tbs. OOLONG TEA (do not use teabags)

2 heaping Tbs. DRIED MINT LEAVES

1/2 cup SUGAR.Fill the teapot to the brim with BOILING WATER.Allow to steep covered for 5 minutes.

Stir up the infusion and taste the liquid to see if it is sweet enough.

Strain into juice glasses (5 to 6 oz.).

Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes. Stir again. Taste for sweetness. Strain to serve.

 

 

MOROCCAN COCONUT CAKES

Yield: 1 1/2 Ibs. coconut fudge

You may want to make Moroccan Coconut Cakes, a delicious sweetmeat much like coconut fudge. They are easy to make and ideal to serve later in the evening after the Moroccan dinner.

In a 2-quart saucepan:

Combine: 2 cups GRATED COCONUT (moist, canned or fresh)

3/4 cup EVAPORATED MILK

2 cups SUGARSimmer gently to 238′ or until a soft ball is formed in cold water.Add: 1 oz. BUTTER and

2 Tbs. LEMON RIND.Cool to room temperature in the pan.Beat as you would fudge until thick and glossy.

Pour into a square (8 x 8-inch) pan lined with wax paper.

Chill and cut into 1-inch squares.

 

 

CHICKEN IMOYO

Chicken and Okra (Nigeria)

Yield: 8 portions

Imoyo refers to the name given dishes of this type by slaves liberated from Brazil who settled in Lagos. Very often onions, peppers, and tomatoes are not cooked but added raw at the last moment. Imoyo is generally served with cassava flour dumplings cooked in the drained chicken stock.

In a 4-quart saucepan:

Place: 2 3-1b. CHICKENS cut in serving pieces.

2 tsp. SALT

1/4 tsp. PEPPER

1/4 tsp. CRUSHED RED PEPPER

2 medium ONIONS, peeled and cut in quarters.

2 quarts WATER.Simmer gently for 30 minutes.Add: 4 TOMATOES, cut in halves.

1 Ib. FRESH OKRA, ends cut and left whole (if not available use 1 16-oz. can okra drained, but add it during the last 5 minutes of cooking).

4 GREEN BELL PEPPERS, cleaned and cut in quarters

1 tsp. CHILI POWDER (optional) or use 1/2 tsp. crushed red pepper

4 Tbs. TOMATO PUREE or PASTE

2 Tbs. LEMON or LIME JUICE.Simmer until vegetables and chicken are cooked.Correct the Seasoning

Drain vegetables and chicken from the stock and place in serving bowl.

Add 3 Tbs. BUTTER and permit to melt over them.

Use the stock for cooking rice, Ugali, or yams.

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Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

By French Tart

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine.

Cook Time:
3 hrs 30 mins

Ingredients:
Servings:
6

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)

1 tablespoon flour or 2 tablespoons cornflour

2 large onions, chopped

3 -4 garlic cloves, chopped finely

1 -2 tablespoon extra virgin olive oil

1 inch fresh gingerroot, finely chopped

6 ounces dried apricots

2 tablespoons tomato paste

2 (14 ounce) cans chopped tomatoes

2 (14 ounce) cans chickpeas

3 tablespoons honey

1/2 pint chicken stock

1 pinch saffron or 1 teaspoon turmeric

4 teaspoons ras el hanout spice mix (or make up spice mix below)

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon cayenne pepper (optional)

salt and black pepper

chopped fresh coriander, to serve (Cilantro)

OPTIONAL

2 carrots, peeled & diced (optional)

1 preserved lemon, chopped into small wedges (optional)

 

Directions:1 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!2 Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.

3 Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.

4 Add herbs,spices & finely chopped ginger with salt & pepper to taste.

5 Finally add tinned tomatoes & mix well.

6 Pour the above tomato,onion & spice mix into slow cooker or tagine.

7 Add chicken & chickpeas & mix well.

8 Add dried apricots making sure they are covered by juice. (Add the carrots if using.).

9 Give it a gentle but good stir to mix everything together well.

10 Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).

11 If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.

12 Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.

13 Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.

14 Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.