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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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    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

    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

    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

    They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world.

    Recipe #200972

    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

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

    Recipe #188933

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

    Recipe #186127

    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

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

    Recipe #174360

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

    Recipe #174350

    An easier version of mango fool! This is called African but also made in the Caribbean and the South!

    Recipe #174323

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

    Recipe #172635

    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

    A perfect ending for a Caribbean or West African meal or for a New England harvest supper!

    Recipe #43351

    The name says most of it! But you should also know they will disappear quickly, so don't even worry about storing them! Adapted from The Nut Gourmet Cookbook.

    Recipe #306259

    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

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

    Recipe #200968

    Exotic and delicious! This dessert is made in India and Africa! This is good on it's own, but served with fruit, it's great!

    Recipe #174349

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