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    You are in: Home / Cookbooks / African Cooking—East Africa
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    80 recipes in

    African Cooking—East Africa

    [Cover photo by Rita L.]
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    4 Reviews |  By TammieV

    Shared with me by a missionary from Africa. I like this because it is somewhat sweet yet it is also savoury.

    Recipe #50400

    A wonderful African drink that uses Amarula cream! From the Amarula cream website.

    Recipe #174412

    One of the principal crops of some African countries is peanuts. They are nutritious and hardy, making them a first-rate survival food. In this recipe peanuts and highly prized honey are combined to make a sweet African treat.

    Recipe #134741

    Delicious sounding recipe that uses beef in place of elephant! Posted for 'Zaar World Tour II.

    Recipe #170021

    This is a spicy, exciting change to traditional shrimp cocktail sauce. It's fun to watch people try it for the first time. :-) Cook time includes cooling time.

    Recipe #52178

    2 Reviews |  By Chipili

    African Nzema / Sadza / Banku / Ugali / Pap / Mealie-meal. Due to its enormous popularity, Sadza is regarded as Zimbabwe's national dish. Like the West African Banku, the East African Ugali, the Zambian Ntsima and the South African Mealie-meal, Sadza is a stiff, steamed dumpling made from white maize flour or rapoko (red millet flour) and served with stews or roasted meat, fish or vegetables and sauce. This makes a mountain! I use 1/5th of this for 3 people.

    Recipe #4767

    3 Reviews |  By Rita~

    Ethiopia recipe for tour 2005

    Recipe #140769

    I haven't tried this one yet. This is a curry like meal.

    Recipe #183700

    This is an African recipe from an international cookbook from an organization called, Professional Home Economics Teachers in California. This sounds delicious over rice or couscous.

    Recipe #177120

    This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them alone. prep time includes lentil soaking

    Recipe #184012

    A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas.

    Recipe #184005

    5 Reviews |  By Elmotoo

    From Sudan(East Africa) for the Zaar World Tour II.

    Recipe #173277

    Delicious triangular breads served in homes on Friday nights. (Like the French baguette bread for sandwiches.) From 'The Foods of Israel Today.'

    Recipe #183137

    4 Reviews |  By Dancer^

    This keeps longer on the shelf then most seasonings. This will keep in the refrigerator for 5 or 6 months.

    Recipe #91929

    This is a new discovery for me but I was quickly converted when this paste helped me make a wonderfully rich tomato sauce, full of deep flavours. Berbere spice paste has many variations. This is a mild form but you can certainly exchange some of the paprika for more cayenne pepper to make it hot and spicy. When you come to use it, in a tomato sauce for example, roast it for at least 5 minutes in your frying pan or sauce pot, adding water a few drops at a time to keep it from burning. The roasting helps the flavours develop.

    Recipe #117588

    This is a traditional Sudanese recipe which I learned from Sudanese friends. It's a great alternative to traditional cakes. The sound of the ingredients might put you off, but you have to taste it to believe how nice it is.

    Recipe #105485

    Real tea recipe from East Africa. So much better than packaged tea! And so easy to make.

    Recipe #122284

    This is a seasoning paste.

    Recipe #183761

    I adapted this recipe off a fellow vegan and it is just delicious! It is similar to Indian dhal, but it works extremely well with barley or couscous. Very tasty!

    Recipe #105297

    12 Reviews |  By LAURIE

    Posted for the Zaar World Tour to Africa. I have yet to make these but I there is sweet potato bread, pie, biscuits and cake...why not cookies?

    Recipe #139868

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