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    You are in: Home / Cookbooks / AuntWoofie's ZWT 4 Africa
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    23 recipes in

    AuntWoofie's ZWT 4 Africa

    Recipes for ZWT 4 Africa
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    2 Reviews |  By Elmotoo

    Sesame seeds - called simsim in Swahili - add an unusual nutty flavor to vegetable stews. This particular recipe is from Uganda.

    Recipe #236163

    This recipe is from one of my new favorite cookbooks, Extending the Table. The notes on this recipe say that this Swahili dish is served by a restaurant in the heart of Nairobi. I have only modified it to make the recipe fit into Zaar format, to preserve the authenticity of the recipe. This is a very mild, very easy to make curry.

    Recipe #229821

    I was surfing the web (pardon the pun) and saw the name of this drink- I laughed out loud, I have to try this!

    Recipe #171867

    Tequila based cocktail. Serve in a Collins glass with a straw.

    Recipe #253291

    I should try this one tonight as I have all the ingredients.

    Recipe #184631

    20 Reviews |  By Zurie

    This is more delicious than the sum of its parts! It's a real traditional oldie. RETESTED ON 22 Oct 07: After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce (it was 5 oz originally), but it should actually be a sweet pudding!! The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. Real cold-weather comfort food. It's rich, so a little goes a long way, and this pudding yields up to 6 servings. This winter you must try this!

    Recipe #118545

    9 Reviews |  By Zurie

    "Begrafnisrys" actually means "Funeral Rice". In the old days people came from very far, with buggies and oxwagons and horses, to attend funerals. These people had to be fed, and enormous amounts of food were prepared. One of the regular dishes at funeral dinners was this yellow rice, which is now an old traditional dish and definitely not associated with funerals any more! It goes very well with corned meats or deep dish pies.

    Recipe #204253

    Not your regular french toast at all!!!!! They recommend a brand of rum called Appleton V/X .

    Recipe #184185

    North African in spirit, this dish is easy enough for weeknight cooking but impressive enough to serve to guests. Note the sauté-and-roast technique used to prepare the chicken, which results in crisp skin and juicy meat. Contrast the strong, sweet, spicy and salty notes in the relish with a fruity, medium-weight Zinfandel. Look for the 1997 Eberle Paso Robles Sauret Vineyard or the 1998 Ridge Sonoma Station.

    Recipe #133824

    From: “The Africa Kitchen by Josie Stow and Jan Baldwin”. I changed this to use vanilla extract because otherwise you would have to make your own vanilla brown sugar. This also says in Africa they top the oatmeal with Amarula fruit cream liqueur instead of the whisky and vanilla brown sugar.

    Recipe #306033

    6 Reviews |  By PaulaG

    This is from Taste of Home's Cooking for 2. I have learned that when I find a recipe if it is not on Zaar and I don't post it, I will misplace it. Such was the fate of this recipe. I have made some minor adjustrments. This is wonderful served over rice or couscous.

    Recipe #133835

    This Senegalese dish was cooked by Ashbell McElveen on the UK tv cooking show Good Food Live. Cooking time includes the marinating time.

    Recipe #306868

    Found this recipe at a drink site on-line.

    Recipe #309558

    I found this on a website with recipes for Amarula cream. It looks interesting, can't wait to try it.

    Recipe #185290

    Posted for ZWT. I haven't made this yet so the yield and time to make are a guess. Use collard greens, kale, mustard greens, swiss chard or spinach.

    Recipe #309993

    4 Reviews |  By PanNan

    This stew-like dish is supposed to be an authentic South African recipe. It was posted on www.funkymunky.co.za/african.html. Chef Zee introduced me to the site. I'm posting it for the Zaar World Tour, and haven't tried it yet, but I'm sure I will soon. I modified it just slightly. Simple recipes where you can taste the goodness of fresh ingredients are among my favorites. Chef Zee sent me the following suggestions. I'll leave the recipe as it stands, but feel free to try her suggestions for adding the "oomph" to this dish. "Usually in such honest recipes the flavour comes from the chicken, which would probably be free-run, organic ones, and stewed a long time. Such food always has a deliciousness which has nothing to do with ingredients. But if one uses a pale supermarket chicken, it would need more "oomph"!! I suggest you edit the recipe and add 1/2 teaspoon or more sugar with the tomatoes, chuck in some fresh or dried thyme, some garlic, and suggest a good seasoning salt — this will perk it up no end!"

    Recipe #170063

    POSTED FOR ZWT 4. It is not known who recorded this recipe. It's simple but delicious. From Senegal in West Africa. This used to be a French colony and the French influence is very visible in its foods. Yet again: prep and cooking times are guesses. I did not factor in cooking the rice either.

    Recipe #305289

    I once had a friend in town whose husband is from Tanzania. This is one of the sides that was served with some coconut fish one evening I was over for dinner. Poor little me had only had boiled cabbage growing up. I couldn't get enough of this! Now that I am more knowledgeable, I know this is just a variation on braising cabbage. Bakari told me it is very important to slice the cabbage thin. I can't remember if his had garlic in it but I usually add it.

    Recipe #305398

    From Gourmet Magazine. Flavours must 'meld' for atleast 8 hours before serving.

    Recipe #232429

    This is a drink that I made up with my newly acquired stash of Amarula fruit cream

    Recipe #184672

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