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    You are in: Home / Cookbooks / African Recipes-Zaar World Tour 2011
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    15 recipes in

    African Recipes-Zaar World Tour 2011

    Put together for the Zaar World Tour#7 2011.

    Displaying up to 20 pages of results. To see all results, or register.

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

    Recipe #174323

    An easy and delicious snack or dessert, great put on cookie trays! Serving dates stuffed with nuts and bowls of warm milk to visitors is a symbol of hospitality in North African homes. African, and posted for the ZWT.

    Recipe #174555

    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 very traditional dish with some modern twists!, and uses a lot of vegetables from the garden. Change around the veggies according to what's being harvested. Adapted from The Culinaary Institute of America.

    Recipe #385370

    My daughter has been wanting me to make samosas for the longest time! Here is one I don't have to fry! Adapted from Rachael Ray's Big Orange Book.

    Recipe #397782

    Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains with variations all over Africa. Sauteéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. This recipe was inspired by Whole Planet Foundation microcredit clients.

    Recipe #456163

    A wonderful way to fix the ordinary carrot! Influenced by African spices, try this! This recipe may be halved easily. Adapted from Foodservice Recipes. This is a Middle Eastern/African recipe.

    Recipe #172288

    This refreshing drink can be made entirely from plants grown in Chad(and they are readily available in the rest of the world too). With the heat as strong as it is here, karkanji satisfies thirst at little cost. This is also used as a product of many a home-based business, and sold at the edge of a school, business or sporting event by the glassful. Some say it is good for colds, runny noses and flu symptoms.

    Recipe #455446

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

    Recipe #188933

    I adapted the recipe from Bon Appetit (May 2006) and changed it up to add lemon and pineapple juice. I love it! The original recipe did not call for the lemon and pineapple juices, so you may want to try it that way first, but I highly recommend you try them! Oh, at first the drink was quite hot and spicy, but after sitting a short time in the fridge, it was just right! For a demonstration on how to make this recipe, go here: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514

    Recipe #265357

    A yummy vegan recipe for chickpeas! You can eat this hot or cold.

    Recipe #352568

    If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine).

    Recipe #384494

    This is a yummy recipe from African recipes. It's basically a fish salad with tartar sauce. You may use any white fish, leftover is fine! If you wish, just make the sauce and pour over fish cakes, veggie fritters, etc.

    Recipe #422877

    Oooh, I just love mango and this combo is luscious!

    Recipe #427233

    A round golden grain that resembles couscous, millet reamains the primary grain in much of Asia and parts of Africa. Americans know it mostly as birdseed, but it deserves a place at our tables for it's light, pleasant taste. Millet is rich in B vitamins, surpassing even brown rice and whole wheat. Millet can be a bit quirky to cook. Unless you steam it for an hour. as you would couscous, millet doesn't cook into even, separate grains. Some grains will be soft, like mashed potatoes, while others are still crunchy. This is part of its appeal. Information and recipe from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

    Recipe #430873


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