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    You are in: Home / Cookbooks / African Tags 10/13
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    25 recipes in

    African Tags 10/13

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    I learned how to make curry from a very good South African friend. Over time I have changed it up a bit to suit my taste. My SA friends actually love this when I make it. I serve it with curried daal and basmati rice. Don't forget to add chutney and sambals! Enjoy!

    Recipe #394452

    This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound." I found it on another site while researching recipes for ZWT 2011 the African tour.

    Recipe #455721

    Delicious recipe for African Split Pea Soup.

    Recipe #170066

    Cabbage salad has never been so good! This combines, sweet salty and crunchy all into one. Best if eaten within 24 hours.

    Recipe #319044

    1 Reviews |  By Nif

    Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian "bobotok," and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town. Every South African cook has his or her own favorite version of this dish, some very simple, others quite elaborate. Bobotie is typically served with Recipe #456514 and a side of mango chutney.

    Recipe #456518

    This is a great-sounding soup from the Allrecipes website. It was submitted by Asma Khalfaoui. Her quote for this recipe is "This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa."

    Recipe #233127

    A traditional South African dessert

    Recipe #381341

    My daughter brought me a London Fog Tea Latte from Starbucks. I really liked it and wanted a caffeine free alternative. I used Sweet Amore from Teavana. It contains an herbal blend of Rooibos, apple, pear, almond, apple and cinnamon). It is the alternate we use in the evening to my Latte Miel in the morning.

    Recipe #353294

    Recipe #309347

    This has been in my family for 50 yrs, originally from a recipe book but we have no clue which one. You can use any type of bean and I enjoy it with all of them but I'm particularly fond of the Mayocoba beans usually found in the Mexican food section (although it is a Peruvian bean). If you use dry beans 1/2 Cup equals a 15 oz can after soaking and cooking. Enjoy

    Recipe #443680

    Millet is an ancient African staple food, always served soft enough to eat with the fingers. In this recipe from "The New Whole Grains Cookbook", you infuse the grains with spices and aromatics before cooking for maximum flavor, and the sauteing step helps keep the grains separate. The brilliant golden millet can be replaced with quicker-cooking whole wheat couscous or even rice. The cooking time doesn't include chilling time.

    Recipe #309363

    This is just like Ground Nut Stew, only without the chicken!! Makes a great Vegetarian Soup! You could switch out Vegetable broth for Chicken if you prefer.

    Recipe #140186

    A tea time recipe that sounds easy and delicious found on States "The following recipes are some traditional favorites in South Africa." Feel free to use Splenda in place of the sugar (I have done this with good results).

    Recipe #456764

    I love to try different spices to flavor veg. combinations. This is a winner! From Vegetarian Times Cookbook.

    Recipe #39197

    4 Reviews |  By Zurie

    This ancient, delicious dessert got its name this way: in the time of party-line phones (which still exist in some farming areas) this recipe was apparently passed on from cook to cook by phone, and didn't have a proper name. So it became "Telephone Pudding". The recipe is not in our best-known older cookbooks such as "Cook and Enjoy It" (the cooking bible of many young brides!!), and neither could I find it in my considerable stack of old cookbooks, so it's almost lost now!! I was given the recipe by my husband's aunt, who is now 86. Lovely, sinful winter dessert!! Funny method -- but just try it! (It's getting rather tedious to correct the wrong assumptions: Jan 25, 2009: the review comment is wrong. If you want the lovely Roly Poly pudding recipe, it's either recipe #235004 or recipe #253994. On Feb 6, 2009: Dear reviewer, maybe it tastes vaguely like Malva Pudding, but here is the genuine Malva pudding: recipe #118545).

    Recipe #348551

    I am posting this to serve with Easy African-style peanut chicken. I am a single mother with a disabled child. Since I work and go to college, I need easy, delicious dinners. This isn't really authentic but a friend of mine is in Africa and sends me recipes to "tweak" for my ease of cooking!

    Recipe #269396

    This dish originated at The Conservatory Restaurant, at the Table Bay Hotel in Cape Town, made by chef Cullingworth. I found this version at the Scrumptious Street Blog and am posting here for ZWT7-Africa.

    Recipe #456621

    Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices.

    Recipe #172783

    This is a delicious, wholesome favorite from my home country, South Africa. You can find a lot of different variations, but this is the one I like the most! I got a similar recipe from a nutritionist I saw who recommended I eat lower GI meals. This is slightly tweaked, but still healthy and with a low GI.

    Recipe #368252

    Simple, refreshing and colourful salad from Africa. Recipe comes from The Vegetarian Passport Cookbook.

    Recipe #455529

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