Yield: serves 6 to 8

Ingredients
2 pounds goat or lamb for stewing
6 cups water
one onion, minced
one clove garlic, minced
2 tablespoons minced dried bird chiles, or to taste
salt, to taste
2 tablespoons pepper soup spice mixture
2 cups beef stock
2 tablespoons minced dried smoked shrimp
1 tablespoon chopped fresh mint
1 tablespoon chopped utazi leaves

How to Prepare
Have the butcher cut the goat meat into small pieces, leaving the bones in. Wash the goat meat and place it in a stock pot with the water, onion, garlic, and chiles, season with salt and bring the soup to a boil over high heat. Lower the heat to medium and simmer for 45 min. Add the spice mixture and the stock and cook for an additional 15 min., or until meat is tender. Stir in the shrimp, mint, and utazi leaves. Adjust the seasoning and cook for 5 min. more, then serve hot in soup bowls.

This recipe was adapted from a Nigerian stew. It is made with meats of different flavors such as beef, offal and mutton, along with dried fish or snails and serve with yam or Rice.

Yield: Serves 4 to 6

ingredients
1 1/2 pounds oxtail, chopped
1 pound stewing beef, cubed
1 pound skinless, boneless chicken breasts, chopped
2 garlic cloves, crushed
1 1/2 onions
2 tablespoons Palm or vegetable oil
2 tablespoons tomato purée
14 oz. can plum tomatoes
2 Bay leaves
1 teaspoon dried thyme
1 teaspoon mixed spice
salt and freshly ground black pepper

How to Make
1. Place the oxtail in a large saucepan, cover with water and bring to the boil. Skim the surface of any froth, then cover and cook for 1 1/2 hours, adding more water if necessary.
2. Add the beef and continue to cook for a further hour, or until tender.
3. Meanwhile, season the chicken with the crushed garlic and roughly chopped one of the onions.
4. Heat the oil in a large saucepan over a moderate heat and Fry the chopped onion for about 5 min. until soft. Stir in the tomato purée, cook briskly for a few minutes, then add the chicken. Stir well and cook gently for 5 min.
5. Meanwhile, place the plum tomatoes in the remaining half onion and a processor and blend to a purée. Stir into the chicken mixture with the Bay leaves, thyme, mix spice and seasoning.
6. Add about 2 1/2 cups of stock from the cooked oxtail and beef and simmer for 35 min.
7. Add the oxtail and beef to the chicken. Heat gently, adjust the seasoning and serve hot.

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Ingredients

1 kg medium-sized squid.
For the sauce:
3 tablespoons olive oil
one onion, finely chopped
three garlic cloves, crushed
2 tablespoons concentrated tomato purée.
300 mL water.
One thyme sprig.
One Bay leaf
one half pickled lemon, chopped
1 teaspoon salt
1/4 teaspoon ground white pepper
juice of two lemons
1/2 tablespoon harissa
1 teaspoon ground cumin

How to Make.

Clean and wash the squid and cut them in 2 cm slices. Heat the oil and fry the onions and garlic until Golden. Dilute the tomato purée and 50 mL of the water. Two. The onion pan, add the tomato purée then all the other ingredients except the cumin. Bring to the boil. Add the squid, lower the heat and leave to cook for 25 min.. After 15 min., add the cumin, stir, raise the heat and keep cooking uncovered for 10 min..

Serve hot with white rice to hungry guests!

I’ve had this authentic African food recipe for over 50 years. It’s delicious!”

ingredients
2 cups boiling water.
1/2 cup dried apricots
2 tablespoons vegetable oil
1 cup thinly sliced onion
1 teaspoon brown cooking sauce (like kitchen bouquet)
1/2 teaspoon curry powder
2 teaspoons salt
1 tablespoon firmly packed brown sugar
one half garlic clove, minced
1/4 cup white vinegar
2 pounds lean boneless pork.

Preparation instructions.
In a medium-size saucepan. Pour the boiling water over the apricots allow them to soak for 30 min. and then cook until tender. Heat the oil and sauté the onion for 10 min. or until they are golden. When apricots are done mash them with a potato masher. Add the onion, brown sauce, curry powder, salt, brown sugar, garlic and vinegar to the apricots in the saucepan. Bring the mixture to a boil and remove from the heat. Preheat the oven to 350°. cut the pork into 1 inch cubes. placed the pork evenly in a 13 x 9″ baking dish. Pour the sauce over the pork. cook uncovered for 1 1/4 hours, basting the meat several times with the sauce.

Tips from our test kitchen: this tender and well seasoned pork is great with rice. Try it with a dollop of plain yogurt, fresh mint and golden raisins. It’s also good with chutney.

1 Tbsp vegetable oil
2 large onions, sliced (about 2 cups)
2 cloves garlic, minced
2 sweet potatoes (1 1/2 pounds), peeled and cut in half lengthwise and sliced
1 large tomato, coarsely chopped (1 1/2 cups)
1 can (10 1/2 oz) condensed chicken broth
1/2 cup water
1/2 tsp ground cinnamon
1/2 tsp crushed red pepper
1/2 cup raisins
4 cups coarsely chopped fresh spinach leaves
1 can (about 15 oz) chickpeas/garbanzo beans, rinsed and drained
Hot cooked rice or couscous, prepared according to package directions

1. Heat the oil in a 4-quart saucepan over medium heat. Add the onions and garlic and cook until tender.

2. Add the potatoes and tomato. Cook and stir for 5 minutes.

3. Stir the broth, water, cinnamon, red pepper and raisins into the saucepan. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

4. Stir in the spinach and chickpeas. Cook until hot. Server over rice or couscous.

TIPS: If condensed broth is not available, use 2 cups of regular broth and omit the water. Pair this with your favorite bread and you have a hearty meal!

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• Fold one foot of foil in half and then with only one edge open.

Serve to hungry guests!

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Ingredients
1 1/2 cups ground teff (180 g)
2 cups water
salt, to taste
vegetable oil, for the skillet

Directions
Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter.

Stir in the salt, a little at a time, until you can barely detect its taste. Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat. Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.

Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don’t flip it over as it is only supposed to be cooked on one side. Remove and let cool. Place plastic wrap or foil between successive pieces so they don’t stick together. To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha). Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.

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This is a wonderful chapatti recipe from East Africa.
The following ingredients you need is:
2 Cups of All Purpose Flour
1 Teaspoon of Salt
1 Teaspoon of Oil
1 Cup of Warm Water

Cooking Directions:
Before you start make sure all ingredients are at room temperature. Once that’s done, Start by mixing the flour and the salt in a bowl. Next you slowly mix in the water just enough to make the dough thick. Once it’s thick enough add a spoonful of cooking oil. After that you want to knead the dough on a cool surface for a couple of minutes then add another spoonfuls of dry flour. Bring the dough back to the bowl then cover it with a clean towel or cloth and let it rest for about 30 minutes.

When your ready to cook, lightly oil and pre-heat the pan, then divide the dough into hand-sized balls. Flatten them into 6 inch circles then fry them on the pan. Turn it once until each side has a golden brown color. Next place them in a warm oven and serve it with butter or any types of curry dish, soups or stews.

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