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World Tour Africa


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3 Reviews |  By PanNan

This South African dish keeps well in the refrigerator for up to a week. The fish is cooked first, and then pickled. It's served cold with a green salad and crisp rolls. The source is Africhef.com. and it's slightly modified.

Recipe #173637

10 Reviews |  By PanNan

The recipe from Kenya is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try it yet, but it looks wonderful. The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris

Recipe #135240

3 Reviews |  By PanNan

This is posted for the World Tour 05 RecipeZaar event. I haven't tried this particular recipe yet, but I love fried bananas. This is a recipe from the Cape Verde Islands as written in The Africa Cookbook - Tastes of A Continent by Jessica B. Harris.

Recipe #134912

2 Reviews |  By PanNan

This recipe from Mozambique is posted for the World Tour 2005. I haven't had time to try it yet, but know we'll enjoy it soon. The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris. Note: the term pili pili refers to the hot chile. This recipe does require marinade time which is not included in the time listed.

Recipe #135283

14 Reviews |  By PanNan

This is posted for the World Tour 2005 RecipeZaar event. I haven't tried this particular recipe from Senegal yet, but I've often eaten something very similar for breakfast, although here it is a dessert. It's from The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.

Recipe #134877

2 Reviews |  By PanNan

This recipe is from "My Cooking" West-African Cookbook by Dokpe Lillian Ogunsanya. Posted for Zaar World Tour 2008.

Recipe #307326

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

3 Reviews |  By PanNan

This recipe is from "My Cooking" West African Cookbook by Dokpe Lillian Ogunsanya. It's posted for the Zaar World Tour event 2008.

Recipe #306963

3 Reviews |  By PanNan

I discovered this South African recipe on the www.funkymunky.co.za/african.html site Chef Zee recommended. I'm posting it for the World Tour, and haven't tried it yet myself, but it looks delicious. I modified it slightly. Serve these hot with meat or fish stew (called potjie in South Africa).

Recipe #170064


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