AFRICAN RECIPES

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Picture: Stake with mashed potatoes & sweet -potao chip

The AFRICAN KITCHEN

Josie Stow & Jan Baldwin

Acknowledgment to Josie Stow, Jan Baldwin and Mitchell Beazley & Conran Octupus

Reprinted from THE AFRICAN KITCHEN BY JOSIE STOW published by Conran Octopus; Copyright (1999), with permission from Mitchell Beazley & Conran Octupus.

MARINATED VENISON KEBABS

Makes 8-10

Ingredients 600g / 1lb 5oz venison , cubed 10 shallot 1 red bell pepper 1 yellow bell pepper
For the marinade 250 ml/ 9floz olive oil 1 onion grated 2 cloves garlic, crushed 1 tbsp thyme 100 ml / 3 1/2floz soya sauce 25 ml / 1floz red wine vinegar 4 1/2 tsp salt 1 tbsp English mustard powder A small bunch of basil leaves, chopped	METHOD 1. Mix all the marinade ingredients together in a non-corrosive dish and marinate the venison for 4 to 10 days in the refrigertor. (optional) 2. When ready to assemble the kebabs, blanch the shallots in boiling water for 5 minutes, then refresh under cold running water. 3. Cut the bell peppers into large pieces. 4. Thread the venison cubes on the skewers, alternating them with the pieces of bell peppers and the shallots. 5. Braii the kebabs over hot coals or grill them conventionally, turning occasionally until the meat is cooked medium to medium-rare. For this recipe, choose a loin or leg cut of venison and marinate the meat for at least 4 days, longer if you can.
Special equipment 8-10 skewers

ZULU CABBAGE

Serves 6-8

Ingredients 1 small white cabbage 1 onion 1 green bell pepper 2-3 tbsp sunflower oil 340g / 12oz canned tomatoes, chopped with juice reserved 1 tbsp mild curry powder Salt and pepper

METHOD 1. Slice or chop the cabbage, onion and bell pepper as preferred. 2. Heat the oil in a frying pan and saute the onion and bell pepper until they are soft and the onion is translucent. 3. Add the cabbage, cover and cook until it begins to wilt. 4. Add all remaining ingredients and cook for about 30 minutes, stirring occasionally and adding a little water if necessary to prevent sticking. 5. Taste and adjust the seasoning as necessary before serving hot. A ZULU CHEF named Musa gave this recipe to Josie Stow when she was working in Kwa-Zulu Natal (South Africa). He recommended that it be served with Mieliepap (staple dish of Africa, although different countries and areas have different names for it; it can be made out of olive oil, rosemary or thyme with salt and mielie meal / maize); There are similar versions of this dish made in Ethiopia and Kenya.

SPICED ETHIOPIAN BREAD

RICE PILAF

Serves 4-6

Ingredients 2 tbsp olive oil 2 onions, finely chopped 400g / 14oz basmati rice 100g / 3 1/2oz raisins 1 chile, chopped, or to taste 4 tbsp grated lime zest 1-2 sticks cinnamon Seeds of 2 cardamon pods, crushed 2 tbsp salt 100g / 3 1/2oz falked almonds 4 tbsp parsley leaves, chopped Freshley ground pepper

METHOD 1. In a large saucepan, heat the oil and saute the onions until soft. 2. Stir in the rice and cook, stirring frequently, for 4 minutes. 3. Add the raisins, chile, lime zest, cinnamon sticks, cardamon, salt and 1 litre / 1 pint 15floz of water and stir well. 4. Cover the pan and simmer for 15 to 18 minutes or until the rice has absorbed all the liquid. 5. Meanwhile, lightly toast the flaked almonds in a dry frying pan. 6. Remove the saucepan from the heat and fluff up the rice with a fork. 7. Stir the almonds, parsley and season to taste before serving.

NOTE: These creative African dishes are easy to cook and taste delicious!

KITALOLO

Acknowledgment to Dr. Lillian Mwanri

(A delicious, indigenous dish from the Kilimanjaro region)

Ingredients

• 2-3 soft green banana (note that there are different types of banana in Tanzania, so for this particular dish, there must be very soft bananas)
  
• 1 litre sour milk (fresh cow's milk left to ferment over two days at room temperature)
  
• Green leafy vegetable called Mchicha ~ 1 kg (a sort of amaranth or any other seasonal green leafy vegetable available at the time)
  
• 1/2 spoonful of margarine

Methods
Boil banana in medium heat until soft, then drain out the water Put the vegetable in boiling water until soft then drain the water out. Mash banana with mashing spoon and add the margarine while mashing evenly until the mixture is very soft. Add the vegetables in the mashed banana until all is evenly done. Add sour milk gradually until you have a good consistency (and it is ready for consumption).

Notes
Kitalodo was used for sick people as well, or as refreshment when people were from farm and while waiting for dinner.
This dish was normally very green and not very good looking, but it was very delicious and nutritious too. The food is ready to be fed to the child (normally one year to school aged children will be fed this type of food).

** If a large amount of food was prepared, this could be consumed over a two day period because the longer it lasted the better it tasted. This food was quite safe because it was simply done and minimally contaminated if at all.

Source: Iterview with Dr. Lillian Mwanri, 2005
(Tanzania - Kilimanjaro area)
Communicable Disease Control Branch
Public Health & Clinical Coordination
Department of Health,, Australia
http://www.dh.sa.gov.au/pehs

Created by Verena Raschke 2005 / Contact