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    337 Recipes

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    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. Imfulafula when translated means river river. It has been given this name because apparently after drinking a couple of glasses you have the courage to cross any flowing river. Be careful that the imfulafula doesn’t expode on you!

    Recipe #307312

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #306844

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #306841

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin.

    Recipe #306835

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin.

    Recipe #306830

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. These spicy cheese crackers are from North Africa and can be eaten on their own or served with a dip such as Masi Mara.

    Recipe #306824

    From: “The Africa Kitchen" by Josie Stow and Jan Baldwin.

    Recipe #306822

    From: “The Africa Kitchen by Josie Stow and Jan Baldwin”. I think any berry fruit tea should work for the forest fruit tea. Will keep for several days in the refrigerator. *Editing after Mikekey's review...I'm not sure if this is supposed to be a weak tea or not but I'm sure it's easily adjusted to taste. (Lesser amounts of tea are original.)

    Recipe #306818

    From: “The Africa Kitchen" by Josie Stow and Jan Baldwin. This is a spicy cheese puree that can be served as a dip or a spread. Great with crudités.

    Recipe #306814

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #306758

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306343

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I think some orange zest and vanilla would be good in this also.

    Recipe #306329

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306307

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306304

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306261

    From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen.

    Recipe #306204

    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

    From: "The Africa Kitchen by Josie Stow and Jan Baldwin".

    Recipe #305987

    From “North African Cooking” by Hilaire Walden. *If using semolina you will need more liquid.

    Recipe #305986

    From “North African Cooking” by Hilaire Walden. This will probaby work with canned chickpeas and since it doesn't include cooking time for uncooked chickpeas, I'm not either.

    Recipe #305985

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