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    You are in: Home / Cookbooks / African recipes to try
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    African recipes to try

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    Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine.

    Recipe #454642

    This salad is healthy and pretty to look at. I usually serve it on warm days along with three or four other cold dishes for supper. You can use spinach in place of the cabbage, just make sure to use at least two cups of spinach, since it is less bulky than cabbage.

    Recipe #61699

    8 Reviews |  By Nif

    There are many ways to make Somali tea, this is one way to make it. You can experiment and try adding more/less ingredients until you find your favourite way. I adapted a recipe from a Somali cooking website. You will need a small fine strainer. Enjoy!

    Recipe #456826

    This is a lovely simple recipe for traditional cinnamon tea as it is drunk in Sudan. You can reduce / increase the servings easily also. Posted for ZWT 4.

    Recipe #310746

    Makes a great vegetable dip.

    Recipe #37613

    This is another hararat recipe. I found this online as well (http://morselsandmusings.blogspot.com/2008/03/sharba-libiya.html - this website has a lovely looking soup recipe accompanying the spice blend). This one is easier to make than version 1, because the spices are already ground, thus you don't need a spice or coffee grinder. The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil.

    Recipe #352805

    Quick, fresh and so simple to make with a food processor. Its flavor is meant to be refreshing to offset other spicy hot dishes such as stews or grilled meat and it goes well with any bread. This is an Ethiopian recipe coming from Alford's and Duguid's cookbook on "Flatbreads and Flavours".

    Recipe #141370

    This is a common seasoning in Libya. I was surprised that there isn't a recipe for it on zaar (though it could have another name...I'm certainly no expert). I found this recipe online (http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-hararat). I must admit that I have never made this before - and that this particular recipe is a bit annoying as you have to grind everything in a spice/coffee grinder or I suppose a mortar and pestle if you're ambitious. I am posting a different version that uses pre-ground spices. Feel free to multiply this recipe to make any amount you wish.

    Recipe #352799

    Peppersoup seasoning is a spice blend used in many nigerian soups and stews (not just pepper soup). Most of its components are difficult to find outside of Africa, although prepackage blends can be bought online or sometimes found in a specialty market. This is a simple substitute blend prepared from spices more readily available, adapted from celtnet.org.uk. This blend does not include tamarind, so that (or another acid, such as lime or lemon juice), should also be added to the soup.

    Recipe #311240

    A very hot marinade I found on the Congo Cookbook website. I eat a variety of foods so I love spices but also some heat and this is delicious. Play with the ingredients to tame, I tweaked the recipe a bit. It's really quick to make, everything in the blender! Perfect on shrimp (for the BBQ), but good for chicken and pork. (I think it makes around 1/2 to 1 cup)

    Recipe #433407

    6 Reviews |  By Coasty

    Posted for ZWT 7. Sounds similar to Indian Chai

    Recipe #456985

    While staying with us, our friend Gerson, from Namibia talked about having this at every meal. Needless to say, while he was here in the United States he put on a pound or two. I really miss him! This recipe is an adaptation of an African staple food, served at every meal to help stretch the meats and vegetables. In Namibia, this dish could also be prepared with cassava. You can make this with water instead of milk, or you can try substituting equal parts tapioca flour for the corn meal.

    Recipe #175052

    Ethiopian bread. Its almost crepe like.

    Recipe #131515

    Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces. from www.mysomalifood.com

    Recipe #386454

    Often seen in Nigerian roadside stalls. For time I often used canned beans just be sure to drain them well. When you buy these from vendors you often have a choice of sauces some homemade, some shop bought all are spicy to complement the mild taste of the balls. You can add spice if you wish to the mix but I prefer plain balls so that I can use an assortment of sauces without taste clashes.

    Recipe #183997

    From Homemakers magazine Serve with Ethiopian Sauteed Lamb or Beef ( recipe #454643 )

    Recipe #454644

    These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.

    Recipe #141453

    This is what happens when you play "Round the World" - you find some really interesting recipes from distant places. Remind me to go to West Africa one day; they already have some of the world's best music and now they show that they can cook too. Looking forward to trying this in the future. I'm not sure about the servings - this looks so good that I guess that in our house it would feed the 2.5 of us. A yellow melon is also suggested as a substitute for the mango if this is not available.

    Recipe #50398

    1 Reviews |  By Annacia

    Nshima is always eaten with a soup or stew or sauce especially one which is called the Recipe #455142. The combination of nshima and Recipe #455142 is the only thing that most Zambians call a real meal. From The Congo Cookbook.

    Recipe #455157

    4 Reviews |  By Sue Lau

    From the African Cookbook, by Bea Sandler. Posted for ZWT4.

    Recipe #305018

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