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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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    1 Reviews |  By Cynna

    Duckling is a great delicacy in Tanzania and is usually served when there are special guests. The same recipe is used for other meats and is particularly good with veal and chicken. Accompaniments are cooked bananas (a must), rice, potatoes, cassava and Ugali made with white cornmeal.

    Recipe #172716

    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 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 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

    This is an American adaption for Ethiopian Flat bread from "Extending the Table". I found this easy to make though it took a little time. Well worth it for the fun of an African finger-food meal... and tasty too! For more authentic Injera, add 1/2 c. teff flour and reduce whole wheat flour to 1/4 c. (NOTE: Use multiple frying pans to quicken the cooking task)

    Recipe #52964

    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

    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

    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

    Recipe #174334

    This is a wonderfully flavored stew from "Extending the Table". One of my favorites to serve with "Injera" (see my other recipes) Add hot chili peppers or ground red pepper for a spicy stew.

    Recipe #52967

    This was incredible!! We used black-tipped shark steaks which have a lobster-like texture.

    Recipe #120595

    3 Reviews |  By Zurie

    I haven't made this, but someone is looking for African recipes which will keep. To bottle, I always use the easiest and most infallible method. Put the clean jars in a cold oven, heat up to 325 deg F/160 deg C, and leave at that temperature for at least 10 minutes, or until needed. I put the bottles in a sturdy rectangular oven roasting tin, which is easier to remove, and it will catch the inevitable drips and mess when filling the bottles.

    Recipe #130928

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

    Recipe #122284

    Makes a great vegetable dip.

    Recipe #37613

    Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste.

    Recipe #173372

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

    Recipe #138649

    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

    Posting this for ZWT 2006, this is an Eastern Africa dish from Swahili. As it uses curry, if you've looked at my recipes before, you should have KNOWN you'd find something like it here hehehe. This gets served over hot rice.

    Recipe #173189

    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

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