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101Kidz :
Holidays :
Kwanzaa
: Recipes
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African Squash and Yams 6 Servings 1 onion, chopped 2 tablespoons oil 1 pound Hubbard squash, pared and cut into 1-inch pieces 2 yams, or sweet potatoes, pared & cut into 1" pieces 1 cup coconut milk 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. ********************************************** African Vegetable Stew 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 fry a bit. 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 it's wet. Cover and cook until rice is done(about 25 minutes). Add Tabasco sauce to taste. ********************************************** 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 in lemon juice. Rinse and drain chicken. Add spices and rub into chicken. Refrigerate for 10 hours. Heat oil and brown chicken. Saute onions and pepper for 1/2 hour; add tomato and tomato paste. Stir to distribute evenly. Add salt to taste, add chicken, 1/2 cup water and simmer over low heat till chicken is tender 10-15 minutes. ********************************************** Bean Drops (Binch Akara) 1 pound black-eyed beans (peas) 2 teaspoons salt 1 small onion, very finely chopped 2 cups oil Pour dry beans in a blender with a cup of water. Chop for one minute. Pour in large bowl add water. Stir until skins float. Strain into colander; allow all skin and eyes to flow out. Blend beans, onion and pepper. Pour in a bowl, add salt, and stir with a wooden spoon for two minutes. Heat oil until moderately hot. Drop mixture into oil with spoon. Fry until golden brown. Drain on absorbent paper. Small balls can be served with toothpicks. ********************************************** Corned Beef Cake 1 pound potatoes or yams salt and pepper to taste 1 small onion, chopped 2 eggs, beaten 1/4 cup milk 7 ounce can corned beef 2 cups bread crumbs for coating Deep fat for frying 1 teaspoon cayenne pepper, optional 1 tablespoon finely chopped parsley Peel potatoes or yams; wash and boil in salted water until tender, drain and mash. Add pepper or cayenne, chopped onions, parsley and corned beef. Add milk to eggs. Add two tablespoons egg mixture and mix well. Form into flat cakes, brush with eggs, coat with bread crumbs. Fry in oil until golden brown. Drain on tissue paper, serve hot. ********************************************** Peanut Butter Stew ********************************************** | |
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