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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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    Kae Atar Wot is a green pea stew.

    Recipe #183703

    This is a red lentil stew.

    Recipe #183704

    This is a seasoning paste.

    Recipe #183761

    Misr Allecha is a spiced red lentil puree.

    Recipe #183767

    1 Reviews |  By byZula

    Siga wot is a spiced beef stew.

    Recipe #183764

    This is what happens when you play "Round the world" and you are trying to find a recipe for Uganda... GROUNDNUT KASHATAS may be made by following the directions above but using roasted unsalted peanuts, chopped or whole, instead of coconut. Or you may wish to use half peanuts and half coconut for GROUNDNUT AND COCONUT KASHATAS. In Tanzania Kashatas are a great favorite in the market place and in Tanzanian homes they are served at tea time instead of cakes or cookies.

    Recipe #50403

    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

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

    Recipe #184005

    Vegetable dishes like this are served on one huge sourdough pancake, called an injeera. The veggies are dolloped on the huge injeera and a breadbasket of smaller injeeras are at hand to be torn into bits so that the veggies can be picked up with it. Can be served hot or cold

    Recipe #184006

    5 Reviews |  By Elmotoo

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

    Recipe #173277

    The original recipe came from the Africhef recipe website, however I make it just a little bit different. This can be served as a side dish, or over rice as a main dish!

    Recipe #173495

    A very spicy lentil stew. All of the ingredients (except the berebere mix) are easily varied- that is, I suspect that substituting chicken for tofu, or using fresh instead of stewed tomatoes, would probably not make a huge difference for good or ill.

    Recipe #179944

    3 Reviews |  By Valeria

    This makes a delicious side. It tastes like bruscetta without the bread. I got it from Extending the Table, and it says it's from Madagascar although it looks more Italian than anything to me.

    Recipe #145909

    3 Reviews |  By Rita~

    Ethiopia recipe for tour 2005

    Recipe #140769

    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

    This is traditionally served during Lent with a lentil salad and injera.

    Recipe #133101

    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

    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

    This quick and easy bean dish is originally a Tanzanian recipe, served over rice as a main course. It also makes a lovely side dish for meat dishes. You can use chickpeas instead of white beans if you prefer.

    Recipe #89176

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