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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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    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

    This is a popular drink from Uganda using pineapples, their major crop. It is made using cream or coconut milk and reminds me of the Caribbean. Recipe was adapted from The African Cookbook by Bea Sandler.

    Recipe #172700

    This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika

    Recipe #118932

    This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine. Turmeric gives the dish a yellow color that darkens with cooking. This is better the second day, when the flavors have blended. For a change, you can substitute any other bean for garbanzos.

    Recipe #166212

    This is easy and good. Posted for Zaar World Tour. From FoodNetwork.com

    Recipe #138649

    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

    Makes a great vegetable dip.

    Recipe #37613

    I first tasted this potato salad at the Meskerem Ethiopian Restaurant in Washington DC. This is my copycat version of the restaurant's recipe I found online. Very easy to prepare and dairy free. Best served chilled. The jalapeno is optional in the sense that when serving the salad at family get togethers, I will omit the jalapeno for the children's sake.

    Recipe #123119

    Recipe #174334

    Ethiopian style yellow lentil side dish. Serve this over brown rice; injera to scoop it up. From Sunset Magazine March 2006. Awaken your senses!

    Recipe #163135

    A traditional Ethiopian/Eritrean dish. Very hot, so be prepared. If you're used to hot curries, you'll love it! Berbere pepper is a spice mix of mostly paprika and chili with some other spices (recipe included). It is also delicious on barbecues and in hot tomato sauces.

    Recipe #31076

    8 Reviews |  By L. Duch

    This is a wonderful dish I found in "Cooking Light" magazine. This dish if full of flavor and despite all the ingredients, it is very easy to make. It's good served with rice and a flat bread. Braising in a this highly aromatic liquid yields an exceptionally flavorful and tender result.

    Recipe #55013

    Delicious drink served in Tanzania with fresh fruit nectar and rum. Africa is the land of the freshest, sweetest and most ripe fruits in the world. I bet these are to die for when drank with the fresh fruits of Tanzania Recipe was adapted from The African Cookbook by Bea Sandler.

    Recipe #172701

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

    Recipe #170021

    7 Reviews |  By Valeria

    This goes really well with spaghetti. It also works really well with 12 ounces of meatless "meat" instead of beef. In Kenya this is called Kima Curry.

    Recipe #164728

    Stopping in Somalia on a virtual Round the World foodie tour...here's the recipe I found.

    Recipe #50407

    6 Reviews |  By 1Steve

    Spicy, sweet, aromatic, and succulent all at once.This is a wonderful soup, reflective of the hot African sun of its origin.

    Recipe #21139

    This is one of my favorite lentil soups outside of one I had in Rome many years ago now. There are thousands of "Moroccan" Lentil Soup recipes out there; especially on the internet where everyone is a "Moroccan Cook" simply by using the spices used in Morocco. That is not what Moroccan cooking is about. Yes, it is the spicing but how much? How many? Which types? Just as anyone can add garlic and basil to a dish and call it Italian food, is it? I think, in fact, I know not. That it may have ingredients well known to and used in many regions of Italy does not make it authentic. I will settle for nothing less than real life authenticity when it comes to Moroccan food; or the food of any country/region. It is in the knowledge, technique, time and simplicity where one finds authenticity; not necessarily in Gourmet Magazine or from Aunt Rita who went to Morocco, or anywhere, once 45 years ago on a five day tour blitz. This one is simple and hearty.

    Recipe #140633

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