Recipezaar: Sub-Saharan Africa recipes

Ethiopian Honey Yeast Bread

Tue, 06 Jun 2006 14:14:06 -0400

A lovely sweet bread from Africa! Prep time does not include rising time. -- posted by Sharon123

Pineapple Buganda

Thu, 15 Jun 2006 23:13:59 -0400

This is a popular drink from Uganda using pineapples, their major crop. It is made using cream or coconut milk and reminds me of the Caribbean. Recipe was adapted from The African Cookbook by Bea Sandler. -- posted by NcMysteryShopper

Tanzanian Tonic

Thu, 15 Jun 2006 23:14:13 -0400

Delicious drink served in Tanzania with fresh fruit nectar and rum. Africa is the land of the freshest, sweetest and most ripe fruits in the world. I bet these are to die for when drank with the fresh fruits of Tanzania Recipe was adapted from The African Cookbook by Bea Sandler. -- posted by NcMysteryShopper

Injera (African [ Ethiopian] Flat Bread)

Thu, 15 Jun 2006 23:33:12 -0400

This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple. -- posted by JanetC-KY

Dawa (African Cocktail)

Sat, 17 Jun 2006 13:58:32 -0400

Dawa means "medicine" or "magic potion" in Swahili. In other words, a dawa is said to be so potent that it will cure whatever ails you. The recipe is based on a famous Brazilian drink that was introduced to Kenya. It is now one of the most widely consumed cocktails in Kenya and has spread through out North and South Africa (especially in touristy regions). Recipe compiled through different sources while researching African Beverages. Enjoy! -- posted by NcMysteryShopper

Baseema

Sat, 17 Jun 2006 16:23:39 -0400

From Sudan(East Africa) for the Zaar World Tour II. -- posted by Elmotoo

Spice Paste (Berbere)

Sat, 17 Jun 2006 19:11:36 -0400

Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste. -- posted by Charlotte J

Spiced Butter (Niter Kebbeh)

Sat, 17 Jun 2006 19:11:57 -0400

Ethiopia -- posted by Charlotte J

Beef Stewed in Red Pepper Paste

Sat, 17 Jun 2006 19:11:54 -0400

Ethiopian (a 3 part recipe) When making this use the Spiced Butter (Niter Kebber) Recipe #173373 and for the Spice Paste (berbere) use Recipe #173372 -- posted by Charlotte J

Ethiopian Punch

Mon, 19 Jun 2006 16:23:34 -0400

Posted for ZWT II Africa/Middle East as taken from upenn.edu cookbook This is a non-alcholic beverage that everyone can enjoy. -- posted by Chabear01

Lentil Salad (Yemiser Selatta)

Wed, 21 Jun 2006 22:22:45 -0400

Ethiopia -- posted by Charlotte J

Eggplant (Aubergine) Salad

Wed, 21 Jun 2006 23:19:37 -0400

Ethiopia Posted for Zaar World Tour 2006. I'm not a fan of eggplant unless it is breaded and fried. Hope you'll enjoy this recipe. -- posted by Charlotte J

Persian Noodle Soup With Meatballs (Ashe Reshte)

Fri, 21 Jul 2006 13:59:46 -0400

Lentils, black eyed peas and fine noodles make up this soup. Meatballs are dropped into simmering soup and garnished with mint, pepper and cinnamon. Ashe is the Persian word for soup and a cook is an Ash-Paz or maker of the soup. Soups are as important today in the cuisine of modern Iran as they were in ancient Persia. -- posted by Olga Drozd

Ethiopian Cholent

Mon, 31 Jul 2006 22:03:18 -0400

A very spicy lentil stew. All of the ingredients (except the berebere mix) are easily varied- that is, I suspect that substituting chicken for tofu, or using fresh instead of stewed tomatoes, would probably not make a huge difference for good or ill. -- posted by lewyn

Ethiopian Lentils

Tue, 29 Aug 2006 13:17:30 -0400

This looked pretty interesting, so I thought I'd post it. -- posted by Hobbyzu

Ethiopian Ginger Vegetables

Tue, 29 Aug 2006 13:38:22 -0400

Another tasty looking dish. -- posted by Hobbyzu

Alicha

Tue, 29 Aug 2006 13:46:55 -0400

I haven't tried this one yet. This is a curry like meal. -- posted by Hobbyzu

Atar Allecha

Wed, 30 Aug 2006 20:19:54 -0400

A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas. -- posted by PinkCherryBlossom

Ye'abesha Gomen

Wed, 30 Aug 2006 20:19:52 -0400

Vegetable dishes like this are served on one huge sourdough pancake, called an injeera. The veggies are dolloped on the huge injeera and a breadbasket of smaller injeeras are at hand to be torn into bits so that the veggies can be picked up with it. Can be served hot or cold -- posted by PinkCherryBlossom

Amhari Mesir Wat

Wed, 30 Aug 2006 20:20:56 -0400

This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them alone. prep time includes lentil soaking -- posted by PinkCherryBlossom

Algerian Couscous

Wed, 30 Aug 2006 20:21:21 -0400

I learned how to make this in France from some Algerian friends. I hope you enjoy it as much as I do! -- posted by PinkCherryBlossom

Ethiopian Flat Bread (Injera)

Wed, 30 Aug 2006 20:21:33 -0400

Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere! -- posted by PinkCherryBlossom

Ginger Beer

Wed, 13 Sep 2006 17:26:55 -0400

From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. It's cold but it tingles! Plan to let it sit at room temperature for at least a day before chilling. Chilling time is not included in the prep time. -- posted by Chef Kate

Pineapple Spice Drink

Wed, 13 Sep 2006 17:34:00 -0400

From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. This spicy, fruity drink needs to sit in the refrigerator for at least 12 hours and as much as a day. It can also be the basis for a wonderful cocktail made with rum or vodka. -- posted by Chef Kate

Berbere

Wed, 13 Dec 2006 16:49:59 -0500

This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated. -- posted by Chabear01

Ethiopian Doro Wat (Chicken Stew)

Tue, 13 Feb 2007 15:36:05 -0500

From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it. -- posted by Brenda.

Ethiopian Chicken and Onion Stew

Tue, 20 Feb 2007 22:30:32 -0500

This is a spicy chicken stew with a red onion and butter sauce thats garnished with hard cooked eggs. Original recipes uses 2 cups butter but this recipe is reduced to 1 cup, and it still results in a very creamy, soft, complex sauce. While berbere, the traditional Ethiopian spice mixture is used in this dish, in this recipe it is simulated with a variety of spices. -- posted by Olga Drozd

Ethiopian Lentils With Berebere Spice Mix

Tue, 20 Feb 2007 22:36:59 -0500

Recipe includes spice mix if you can't find it in the supermarkets. -- posted by Olga Drozd

Ethiopian Chickpea Wat

Sat, 31 Mar 2007 15:41:03 -0400

This is a must-have recipe for those who love ethnic foods. This is a very filling option as well. -- posted by breezee1984

Ethiopian Honey Yeast Bread (Whole Grain!)

Fri, 13 Apr 2007 11:56:55 -0400

African sweet bread. Serve warm with butter. -- posted by Mims & Squims

Kunde (A Kenyan Stew)

Sat, 19 May 2007 22:08:36 -0400

A Kenyan Stew typically served over rice. I used dry roasted peanuts since the original recipe did not specify. -- posted by Brenda.

African Chicken in Spicy Red Sauce

Tue, 22 May 2007 23:01:38 -0400

This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time *Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation! -- posted by Beautiful BC

Eritrean Berbere (Red Pepper Spice Mixture)

Wed, 23 May 2007 09:09:16 -0400

This is an easy variation of a staple of Eritrean cooking. This one uses dry spices, whereas the "real deal" is made by drying ,roasting, pounding and grinding. For the ground chili, use dried (preferably a hotter one). It is used in many dishes. Add oil to this to make a paste, called da'lik. -- posted by mikekey

Injera

Wed, 23 May 2007 22:58:39 -0400

This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute for the sponginess of this Ethiopian bread. -- posted by poo235

Ethiopian Chicken Wings

Wed, 06 Jun 2007 17:33:30 -0400

I adapted this from a recipe I found on the allrecipes site. It makes a mildly spiced wing that's fall-apart tender and also leaves you with a pot of chicken broth that can be used in other recipes. I changed the ingredients to specify a mild soy sauce based on CulinaryQueen's comments. -- posted by Chilicat

Beetroot Salata

Wed, 06 Jun 2007 22:50:24 -0400

A traditional Sudani salad. Posted for Zaar World Tour 3 -- posted by **Jubes**

Doro Wat

Thu, 07 Jun 2007 21:44:38 -0400

Chicken with Berbere Sauce. The national dish of Ethiopia -- posted by Kymmarie

Ugandan Plantains With Chicken Stew

Tue, 19 Jun 2007 22:27:43 -0400

In response to a recipe request, here is a Ugandan version of chicken stew. -- posted by Elmotoo

Ugandan Groundnut Stew

Wed, 20 Jun 2007 15:41:13 -0400

In response to recipe requests - Ground nuts (like peanuts) are an important part of the diet. They are roasted, pounded to a pulp and then made into a sauce which may be used with meat or vegetables. Here is a recipe using peanut butter, which you might like to try. -- posted by Elmotoo

Ugandan Pineapple Nut Bread

Wed, 20 Jun 2007 15:45:48 -0400

From The African Cookbook by Bea Sandler in response to recipe requests. -- posted by Elmotoo

Ugandan Matoke

Wed, 20 Jun 2007 16:15:06 -0400

Matoke (or Matooke) refer to the plantain or plantain banana in Uganda, where plantains are a staple crop. In Uganda, plantain bananas are often wrapped in plantain leaves and steamed until tender. This dish can be made with or without the meat. -- posted by Elmotoo

Ugandan Smoked Fish Stew

Wed, 20 Jun 2007 23:30:15 -0400

This appears to be a common Ugandan recipe, so here ya go, Mr. Fitch! It looks absurdly easy! -- posted by Elmotoo

Chicken Berbere

Thu, 19 Jul 2007 20:51:24 -0400

Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe. I must say that I was stunned at the result! Try to find something better than cooking oil. I used canned duck fat. Don't worry too much about the amount of fat. The other ingredients are virtually fat-free. Recipes for berbere pepper can be found on Recipezaar. -- posted by André Grisell

Falafel Yogurt Sauce

Mon, 13 Aug 2007 13:08:45 -0400

I got this recipe from a box of falafel. I tried out with the family and was a great success! -- posted by Um_Layla

African Sweet Potato and Peanut Soup

Tue, 11 Sep 2007 22:58:22 -0400

Adapted from the Moosewood cookbook for West African Groundnut Stew. Wine or other fruit and vegetable juices (example, apricot or tomato) would also work as substitutes for the liquids. Thanks to Brooke the Cook in WI for putting this recipe in her best of 2008 cookbook! -- posted by Maito

Basboosa - Easy Semolina Cake

Thu, 20 Sep 2007 10:56:03 -0400

This has been a favorite dessert in many Middle Eastern and North African countries- this is my mother's recipe. It's very simple and easy to remember. -- posted by Doraholix

Shro Wat

Tue, 02 Oct 2007 15:39:36 -0400

I found this recipe on the internet while looking for how to use the plantain I'd bought. It's based on an Ethiopian dish and I subsequently modified it (didn't like the plantain and added more tomato taste). It has a lovely creamy texture and is perfect on a winter evening served with millet or couscous. -- posted by Chef #595847

Somali Tea

Mon, 08 Oct 2007 19:09:05 -0400

I really like this recipe and it's authentic. It comes from my mother-in-law who is from Somalia. Very aromatic and relaxing tea. -- posted by celebrittany

African Style Rice

Sun, 02 Dec 2007 23:58:49 -0500

I am posting this to serve with Easy African-style peanut chicken. I am a single mother with a disabled child. Since I work and go to college, I need easy, delicious dinners. This isn't really authentic but a friend of mine is in Africa and sends me recipes to "tweak" for my ease of cooking! -- posted by Emmas_Mom

Easy African-Style Peanut Chicken

Mon, 03 Dec 2007 22:22:44 -0500

I love a wide variety of cuisines, and I have a fondness for African foods. I am a single mother with a multiple handicapped brain damaged child. I also go to college full time and work in Oncology, so I am always needing something good but fast! I have a friend in Africa who sends me recipes and I kind of tweak them for ease, shall we say. I make this with my African style rice (look for it in my recipes!) Enjoy! -- posted by Emmas_Mom

Chimichangas (Beef and Potato)

Tue, 29 Jan 2008 16:26:00 -0500

If you have never tried a Chimichangas, do yourself a favor and try these. When you stuff a large flour tortilla, then roll it up and fry it,you end up with a Chimichanga! They are so good! My hubby and I love to prepare Mexican food and really love to eat it. We go to Mexican restaurants (rarely) and then try to duplicate it. These are fabulous! You can serve shredded cheese,red onion, chopped. A pitcher of ice cold Margaritas would seal the deal!!LOL! -- posted by FLUFFSTER

Ethiopian Alecha Wats

Tue, 12 Feb 2008 00:25:47 -0500

This is a lovely vegetarian version of an Ethiopian classic. Posted on request... I can recommend this: Recipe#117588 if you don't have any berbere. -- posted by Um Safia

Masala Meusi

Fri, 21 Mar 2008 02:33:41 -0400

This is a delicious curry-like mixture from East Africa. It can be added to any savory East African dish for a burst of authentic flavor. Try it with chicken kebabs and curries. -- posted by Simba7

East African Curried Chicken Soup

Sat, 22 Mar 2008 17:38:07 -0400

This is a delightful East African soup. It is piquant and aromatic. I found this a few months ago, and I enjoyed it very much. I hope you do too! -- posted by Simba7

Somalian Lamb and Rice (Skudahkharis)

Mon, 12 May 2008 17:56:15 -0400

Got this from a local multicultural event. -- posted by Sccuddlers

Zanzibari Beans With Coconut and Cilantro

Tue, 27 May 2008 02:43:13 -0400

POSTED FOR ZWT 4. A vegetarian main dish from Zanzibar, which is part of Tanzania. I am uncertain about cooking and prep times!! The recipe was written down by Troth Well. It is served with vegetables and rice, sometimes with Jollof Rice. As usual I had to guess prep times and did not include the possible preparation of the black-eyed peas (or beans). -- posted by Zurie

Salad With Parmesan Cheese (Salata Ma Jibna)

Tue, 27 May 2008 02:44:17 -0400

From the African Cookbook, by Bea Sandler. Posted for ZWT4. -- posted by Sue L

Spiced Clarified Butter (Nitir Qibe)

Thu, 29 May 2008 01:39:27 -0400

From The Africa Cookbook Tastes of a Continent by Jessica B. Harris. -Ethiopia -- posted by Engrossed

Fried Calf Liver Sudanese-Style

Thu, 29 May 2008 02:43:17 -0400

From The Africa Cookbook Tastes of a Continent by Jessica B. Harris. Sudan. -- posted by Engrossed

Mandazi

Wed, 04 Jun 2008 22:54:40 -0400

African style puffed, oiled fried dough nuts. -- posted by Boarding School Chef

Vegetable Curry (Kenya)

Mon, 16 Jun 2008 09:19:11 -0400

From: The Africa News Cookbook, African Cooking for Western Kitchens. -- posted by Engrossed

Okra and Tomatoes

Tue, 17 Jun 2008 01:43:58 -0400

This is the BEST thing My Mother in law makes and I can't wait for the okra to grow in the summer so I can pair garden fresh okra with garden sweet tomatoes! Yum! A Texas 1015 onion is best here but any sweet onion will do. If you can't get your hands on a sweet onion, try adding just a pinch- LARGE pinch of granulated sugar to the dish. I love to douse this with black pepper but please salt and pepper to taste. Cooked this way you will not have the SLIME issue! Enjoy! -- posted by mama's kitchen

Bamya Alich'a (Ethiopian-Style Okra)

Tue, 17 Jun 2008 16:31:24 -0400

Can be served hot or at room temperature. If you really don't like the texture from the okra, split the pods, soak overnight in water, and drain well before cooking. From "The Africa Cookbook". -- posted by realbirdlady

Roasted Short Ribs from Kenya

Wed, 18 Jun 2008 19:07:46 -0400

Posted for ZWT, but I haven't made it yet. The recipe didn't specify amounts on the spices, but I would guess between 1/8 - 1/2 teaspoon of each, then more to taste later if needed. Also, I guessed on the servings and the time, and I didn't include the marinating time in the time requirements. -- posted by puppitypup

Ethiopian Party Punch

Thu, 19 Jun 2008 21:26:48 -0400

From: Flavors of Africa Cookbook. I bet this would be real nice with a frozen fruit juice ring with chunks of fruit in it. -- posted by Engrossed

Parsley Shrimp

Thu, 19 Jun 2008 21:27:04 -0400

This dish is from Camaroon from a recipe site called Margarita's International Recipes -- posted by Lavender Lynn

Tanzanian Vegetable Rice

Thu, 19 Jun 2008 22:01:59 -0400

From: The Essential African Cookbook by Rosamund Grant. Serve with chicken or fish with a fresh relish Kachumbali. -- posted by Engrossed

East African Curry

Thu, 19 Jun 2008 22:04:30 -0400

Recipe from Rose J. -- posted by Sue L

East African Roast Chicken

Thu, 19 Jun 2008 23:52:28 -0400

From: The Essential African Cookbook by Rosamund Grant. Needs to marinate overnight. -- posted by Engrossed

Ugandan Curried Potatoes

Fri, 20 Jun 2008 00:34:37 -0400

This is a great recipe for a potatoe side dish from Uganda, It is simple to make, fast & very tasty! Posted for ZWT 4. -- posted by Um Safia

Ethiopian Cabbage

Tue, 24 Jun 2008 14:00:12 -0400

A delicious dish that can be served as a side or a vegetarian main course. This was found another website with minor changes. -- posted by PaulaG

Liberian Pineapple Ginger Beer

Tue, 24 Jun 2008 16:41:50 -0400

I love ginger beer! So when I found this I had to post it. I hope you enjoy! Ginger beer both tastes good and is good for you. Ginger root is high in vitamins K and B6 and also has magnesium. Ginger root is believed to relief symptoms of arthritis, motion sickness, nausea, gastrointestinal distress, and cold symptoms. Adapted from African Recipe Secrets. Liberia is in West Africa. -- posted by Sharon123

West African Barbecue Sauce

Tue, 24 Jun 2008 17:03:18 -0400

From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time does not include chill time. -- posted by ~Jen~

Creme Caramela - Sudanese Caramel Custard.

Fri, 27 Jun 2008 11:53:11 -0400

This is a traditional recipe for the famous Sudanese version of creme caramel. Posted for ZWT 4. If you dont have a star shaped mould then use what you have. You can also make individidual servings. -- posted by Um Safia

Sudanese Cinnamon Tea.

Fri, 27 Jun 2008 11:54:20 -0400

This is a lovely simple recipe for traditional cinnamon tea as it is drunk in Sudan. You can reduce / increase the servings easily also. Posted for ZWT 4. -- posted by Um Safia

Sudanese Tomato Salad (Salata Tomatim Bel Daqua)

Thu, 03 Jul 2008 00:17:09 -0400

A simple yet very flavorful salad that has a typical ingredient of peanut butter in South African dishes. An adventurous change from the usual. Add another chili if you want it a bit spicier. Thai chili's work well. Posted for ZWT4 -- posted by sassafrasnanc

Peppery Peanut Soup

Thu, 03 Jul 2008 00:57:11 -0400

Peanuts and chilies are quite popular in South Africa and this is a wonderful combination of both! Spicy, rich and flavorful this is a very satisfying main dish soup. The recipe calls for cayenne peppers but any type of pepper is suitable (chipotles give a lovely smoky flavor). Posted for ZWT4 -- posted by sassafrasnanc

Tofu Dorowat

Sun, 30 Nov 2008 02:32:23 -0500

A variation on Ethiopian Dorowat made with tofu instead of chicken. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! -- posted by Rhonda Scheurer

Lentils of Doom

Sun, 30 Nov 2008 02:32:54 -0500

Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! -- posted by Rhonda Scheurer

Cabbage of Ostracism

Sun, 30 Nov 2008 02:33:23 -0500

Ethiopian Cabbage. A favorite, and not really prompting ostracism... honest... For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! -- posted by Rhonda Scheurer

Ethiopian Style Samosas With Marmalade

Tue, 16 Dec 2008 18:27:38 -0500

Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians. Samosas are traditionally deep-fried but this recipe has been modified for pan frying. -- posted by Celticevergreen

Ginger-Carrot Chutney

Tue, 16 Dec 2008 18:31:27 -0500

This traditional Ethiopian recipe is great paired with meat and poultry dishes. -- posted by Celticevergreen

Ethiopian Mashed Potatoes

Tue, 16 Dec 2008 18:34:59 -0500

This recipe combines many flavors of Ethiopia and makes a great side dish for meals where you would normally serve regular mashed potatoes. -- posted by Celticevergreen

African Spinach and Peanut Butter Stew

Thu, 08 Jan 2009 18:57:55 -0500

Found online at www.fooddownunder.com, while looking for economical 'African' recipes. Tasty and nutritious, a vegetarian main dish or a good side dish. You could easily add garlic, cooking it with the onions, add some mushrooms, adding with the tomatoes, and I think some chilli, fresh, powdered or flaked, would also add a bit of spice to this very versatile dish! -- posted by Karen Elizabeth

Irio

Wed, 04 Mar 2009 00:52:59 -0500

A deceptively simple dish from Kenya, made of mashed potatoes and peas with corn. -- posted by DrGaellon

Curry-Spiced Samosas With Plum and Tomato Marmalade

Fri, 06 Mar 2009 17:22:32 -0500

This recipe is from Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860099 -- posted by Queen Dana

Corn Mashed Potatoes

Fri, 06 Mar 2009 17:40:36 -0500

From Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860097 -- posted by Queen Dana

Lamb in Anchovy and Wine Sauce

Tue, 21 Apr 2009 10:18:39 -0400

Succulent lamb, anchovy, rosemary, red wine and button onions Impart rich flavours to lamb. Use tubes of anchovy paste that can be purchased at any delicatessen. Serve with new potatoes, basmati rice and a large green salad This recipe serves 12, great for a crowd. -- posted by JeanineD 2

Salmon Tikka With Fresh Mango Chutney

Sat, 02 May 2009 02:11:02 -0400

A spicy yogurt marinade prepares salmon or ocean trout for a great barbecue, and fresh mango and coriander turn prepared mango chutney into something party worthy. If you don't have garam masala, look on Recipezaar, there are some good recipes for it! A little tip: Always use two skewers instead of one; it will stop the food from spinning around on a single skewer. Recipe adapted from Jill Dupleix, The Age. -- posted by Sharon123

Somali Goat Meat

Mon, 04 May 2009 14:35:44 -0400

This is my best Somali Goat recipe it is very flavorful and tasty...Alot of people I have cooked this for say it is better than what is served at the somali resterants. :) This is my own recipe and what I serve to my lovely family. ENJOY!!!! -- posted by celebrittany

Iranian Lamb or Beef (Khoresht-E Karaf)

Tue, 12 May 2009 14:47:09 -0400

Iranian Lamb Or Beef Main Course -- posted by Chef #1248686

Carrot & Coriander Dhal

Mon, 22 Jun 2009 11:32:42 -0400

Carrot and coriander soup with a lentilly twist. Prepared in a pressure cooker but if you don't have one, I'd say it'd work in a normal saucepan if you cooked it for longer. -- posted by veggieGwen

Iced Tea Cocktail

Tue, 23 Jun 2009 01:47:20 -0400

At a local restaurant, it's called a "John Daly" after the golfer. It's very refreshing. -- posted by LaLa Lola

Light, & Healthy Meatless Meaty Lettuce Wraps

Tue, 23 Jun 2009 01:52:02 -0400

I just discovered this recipe while on a pms binge haha... needed a 'naughty' treat to fill my tummy while also satifying my cravings while also creating something that was not so 'naughty' so I wouldn't be in tears for gorging down a plate full, gotta luv pms!!... Good News tho!! this was so good and no guilty feelings afterwards, whats not to luv!! Ingredient mentionables: for lettuce I used romaine as well as: I cut mine in half and used only 1 half of them then put the other half of leaves in a baggy to use for something else. For the meatless beef strips i used : Atantic Superstore's Presidence Choice Meatless Meat Strips in Beef flavour. For the seasoning I used a basic Tex Mex seasoning low sodium but you could also use a variety of dry seasoning mixes based on preference- suggestions : mustard, montreal steak spice, ranch, onion, garlic, balsamic etc. * Wanted to also mention that 113.5g is about half a bag of meatless meat strips give or take a bit, depending on what brand you use. -- posted by Sarahe_says_lets_cook!

Asian Root Vegetable Stew

Tue, 23 Jun 2009 11:29:14 -0400

.. -- posted by Chef #1298498

Ethiopian Beet & Potato Salad

Thu, 09 Jul 2009 17:09:48 -0400

I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it. -- posted by Chef #1319051

Sambusa Pastry

Thu, 20 Aug 2009 14:04:51 -0400

Takes some patience but authentic tastes better than egg roll wrapper substitue. I don't like the egg roll wrappers I find here in NY so I was happy to find this. from www.mysomalifood.com -- posted by Jamilah's Kitchen

Sabaayad: Flatbread

Thu, 20 Aug 2009 14:21:35 -0400

Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces. from www.mysomalifood.com -- posted by Jamilah's Kitchen

Potato and Pea Sambusa (Somali)

Fri, 21 Aug 2009 12:19:21 -0400

We have a Somali community where I'm from and this potato and pea version of Sambusa is my favorite. double this recipe as needed -- posted by Jamilah's Kitchen

Misr Wot (Ethiopian Lentil Soup)

Tue, 10 Nov 2009 16:40:19 -0500

This was passed to me via a friend from an Ethiopian family. Berbere is a spice. -- posted by Julia Rodriguez