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    You are in: Home / Cookbooks / Africa-Zaar World Tour #4
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    26 recipes in

    Africa-Zaar World Tour #4

    This was made for ZWT #5-we can put up to 25 recipes in this book-it was hard to narrow it down to 25-but here they are!
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    Have fun with this, it's so much easier than cooking flatbread on a rock! This is good grilled too. I haven't tried this yet. A little history: One of the things that is absolutely compelling about flatbreads is that they are old, really old. Many of the flatbreads eaten today have changed little over the last several thousand years. Flatbreads, such as sanguake in Iran, lavash in Armenia, and fetir made by the Bedouin in Israel, are all of ancient origin. When people first began cultivating grain, flatbreads were an obvious solution to the problem of how to turn hard grain into edible food; the grain could be pounded into flour, mixed with water, and cooked on a hot stone. The earliest method of cooking flatbreads probably involved spreading a dough or a batter over a very hot rock, then peeling the bread off from the rock when it had finished cooking, a method still used by the Hopi in making their remarkable blue corn piki bread. Adapted from the California Almond Board.

    Recipe #298829

    Filled with herbs and nuts and grains, this is wonderfully healthy and a pleasure to eat! Africa/Middle East recipe.

    Recipe #172635

    Great as a side for the holidays, or really anytime! A little fact: In 1543 DeSoto’s Spanish explorers found SweetPotatoes growing in “Indian gardens” in what became Louisiana. The SweetPotatoes were also cultivated in the Carolina area of North America before the European colonization. Adapted from the North Carolina Sweet Potato Commission.

    Recipe #193234

    A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

    Recipe #174553

    Peanuts 101! This is a basic recipe for roasting peanuts gleaned from Chef2Chef. You may use as many peanuts as you want, the method is the same, just keep it one layer deep. The computer won't let me list one ingredient, so I have added salt. You may use or not.

    Recipe #238625

    An easy and tasty little appetizer! Adapted from BG&H magazine. Pecans are grown in the South and also in Africa!

    Recipe #200968

    Mmmmm, yummy! The fruits and dressing can be prepared a day ahead; the salad arranged, covered, and refrigerated up to 6 hours in advance; and the dressing added at the last minute. This recipe is Southwestern, but also African, Middle Eastern

    Recipe #101961

    Easy and so good, you can have it for dessert! Originally supposed to have come from Martha Stewart, but posted on the internet to go with Vietnam cuisine! This also fits in the Caribbean and Southern catagories!

    Recipe #193559

    A very nice drink from the California Fig folks! This recipe is popular in Africa and Australia, also Southern USA.

    Recipe #188933

    A lovely mild spoon bread that makes a great addition to any meal! This can be made ahead and baked later. This recipe came courtesy of Ben Barker, Magnolia Grill, in Durham, N.C. Cook time does not include cooking of sweet potato. You could replace the potato with pumpkin for pumpkin spoon bread, or other squash. I might even try banana and see what happens!

    Recipe #105292

    These are just as good for breakfast as they are for supper! Mixing honey with the goat cheese mades it easy to spread on the cinnamon raisin bread. Adapted from Cooking Light magazine(June 2004). An African/Middle Eastern influenced recipe.

    Recipe #168311

    This is a healthy version of a strawberry shake! Adapted from Vegetarian Times magazine. This could be Canadian or acually African too.

    Recipe #174360

    A yummy Middle Eastern recipe from Good Deal with Dave Lieberman! A great healthy snack.

    Recipe #186127

    In Africa, they use alot of peppers. This is a delicious way to prepare red peppers! This has Spanish influence

    Recipe #172291

    Creamy peanut butter gives the traditional hot chocolate a littel twist! Adapted from The Nut Gourmet Cookbook by Zel Allen.

    Recipe #306323

    Wheat berries, also called soft wheat, are found in the health food stores and in some grocery stores. This is a good basic recipe for srpouting. When sprouted, they have a wonderful sweet taste. The sprouts should get 1/3"- 3/4" long. These are great in salads, bread, as a snack, and in stir fry. Enjoy! When I cant' find cheesecloth, I cut up a washcloth into 4 squares. One square works great! Cook time is sprouting time. Adapted from the cookbook Fresh!

    Recipe #291214

    I love ginger beer! So when I found this I had to post it. I hope you enjoy! Ginger beer both tastes good and is good for you. Ginger root is high in vitamins K and B6 and also has magnesium. Ginger root is believed to relief symptoms of arthritis, motion sickness, nausea, gastrointestinal distress, and cold symptoms. Adapted from African Recipe Secrets. Liberia is in West Africa.

    Recipe #310515

    This is an Indian recipe, but embraced by South Africans where there is a large Indian population.

    Recipe #174350

    This is Austalian/African fusion cuisine! Good enough to serve company, simple enough for a casual dinner at home!

    Recipe #173350

    This recipe is from Mozambique, Africa! It is an unusual, but delicious dessert. Looks so pretty and orange! Adapted from Afri Chef. Cook time is estimated, I have not made this yet.

    Recipe #171627

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