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    337 Recipes

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    From “North African Cooking” by Hilaire Walden. Serve it as a substantial snack, or a light lunch accompanied by a green salad. It is good eaten cold as well as warm, and makes a wonderful picnic food. See my Recipe#206852

    Recipe #305984

    From “North African Cooking” by Hilaire Walden. “It is generally recommended that the lamb used for Keftas should contain about ten percent fat, to bind the ingredients together and keep them moist during cooking. Leaner meat can be used, however, if you do not mind crumblier, slightly drier Keftas.”

    Recipe #305983

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. -South Africa.

    Recipe #305968

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Sudan.

    Recipe #305967

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Cote D’Ivoire. Used as a digestive tea or to treat stomachaches and fevers.

    Recipe #305964

    From “North African Cooking” by Hilaire Walden.

    Recipe #305858

    From “North African Cooking” by Hilaire Walden.

    Recipe #305857

    From “North African Cooking” by Hilaire Walden.

    Recipe #305855

    From “A Taste of Africa” by Dorinda Hafner. -Tanzania. Needs to mature 3-6 months.

    Recipe #305853

    From “A Taste of Africa” by Dorinda Hafner. -Ivory Coast.

    Recipe #305852

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. -Ethiopia

    Recipe #305851

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. -South Africa. Needs to marinate 24 hours.

    Recipe #305849

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. - Senegal

    Recipe #305848

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris Algeria. The liver can be speared on toothpicks as khemia, an appetizer nibble.

    Recipe #305847

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Cape Verde Islands.

    Recipe #305846

    Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild. If you like it hot but don't have fresh chilies use crushed red pepper flakes. This is one of the best Indian recipes I have made at home and it's quick! Great with Indian bread, rice and cucumber salad or raita. *This says you can sub feta for the paneer but to half the salt and don't add it until just before serving.

    Recipe #302414

    I finally measured everything so I could post this recipe that I made up over 10 years ago. I used to serve them with diced fried potatoes cooked in the same spices. Might be weird but I like sour cream with them too. Leftovers are yummy and I've even eaten them in a sandwich!

    Recipe #302345

    This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture.

    Recipe #302316

    This is my adaptation of some other coleslaws I've tried with horseradish. For those that like a bold tangy coleslaw like me. I like to chop everything confetti style. It does turn lavender from the purple cabbage after sitting so if that will bother you just use all green. Might be good for a party of purple foods. LOL. Some nice additions would be: red bell pepper, shredded carrots, green onions and radishes. Have fun!

    Recipe #302298

    Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild but would increase the spices. If you like it hot but don't have fresh peppers, use crushed red pepper flakes.

    Recipe #302296

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