There are many ways to make Somali tea, this is one way to make it. You can experiment and try adding more/less ingredients until you find your favourite way. I adapted a recipe from a Somali cooking website. You will need a small fine strainer. Enjoy!
ZWT7 Africa. Very popular in Egypt and Sudan. This beverage is said to have been a preferred drink of the pharaohs. In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. In Egypt, karkadé as it is called in Arabic, is used as a means to lower blood pressure if consumed in high amounts. Every busy street, train station, bus depot, has its vendors & the dried flowers may be found in every market. From, www.congocookbook.com.
The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature
This recipe comes from Classic International Recipes. This dish is popular in Ethiopia, and is used to scoop up stews, or "wat". The recipe information states that it is similar in taste to buttermilk pancakes, but thin, like crepes. Traditionally, injera is formed into a large circle. I posted this to serve with my Recipe #455567 Doro Wat.
Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".
Serve this dish with injera bread for an authentic Ethiopian meal. If you can't find injera, any flat bread would be delicious.
recipe #454644 would make this a complete meal.
Recipe from Homemakers magazine.
Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine.
West African Jollof Rice is superb! My parents are nigerian. I grew up eating this rice and every eaten at every party where the host is west african. Every west african country has its own version, however this is the best! Enjoy!
Every now and then someone requests Ethiopian recipes. Most of the easily available recipes are the traditional stews, and there are hundreds of individual variations of these recipes with the same name. In the Kitchen Information Forum you can find a short glossary of Ethiopian food terms. The word WAT means a stew, and the basic spice mixture used in almost all stews are BERBERE. The recipes are economical, easy and tasty, and always served with INJERA (flatbread). If you type "Injera" in the search line on Food.com you will find more than a dozen recipes. Make the Berbere spice mix first. Prep time tries to include making this spice mix from scratch, although it is available from specialty and Ethiopian stores.
Nigerian fried dough. Great recipe for a fried bread. I enjoy this recipe because it is quick to make and it is very rich. It is very easy for anyone to make this recipe. My family has had this recipe for a long time. But this is my version of the recipe.
I love this dish....it was always something that we ate back home (Nigeria). I made the recipe to be very spicy but feel free to use half of the pepper or no pepper at all if you are not used to spicy foods