Recipezaar: Sub-Saharan Africa,Main Dish recipes

Doro Wat (Chicken Stewed in Red Pepper Paste)

Wed, 01 Aug 2001 09:01:28 -0400

-- posted by Ashley U

Injera (Ethiopian Flat Bread)

Thu, 30 Aug 2001 11:02:26 -0400

The bread that Ethiopian food is served on/with. -- posted by Moishe Lettvin (1)

Spicy Ethiopian Chicken

Thu, 20 Sep 2001 10:22:30 -0400

You should serve this with warm pita bread. -- posted by Ashley U

Yetakelt W'et (spicy mixed vegetable stew)

Wed, 07 Nov 2001 13:51:28 -0500

-- posted by LikeItLoveIt

Yemiser W'et (spicy lentil stew)

Wed, 07 Nov 2001 13:51:30 -0500

-- posted by LikeItLoveIt

Piri-Piri (Chilli Dip)

Sat, 02 Mar 2002 09:58:17 -0500

Piri-piri is a popular Tanzanian dip used for grilled meat and chicken. Sometimes it is also mixed and eaten with rice. It might seem like lot of ingredients, but the preparation is very simple. One of the good things about this sauce is that the quantity of chili powder can be adjusted to suit your personal taste. (In Tanzania, it is very hot). Got this on the net ! -- posted by Mini R.

African Piri - Piri Kabobs

Wed, 22 May 2002 18:33:41 -0400

For Bergy, hope this is the right piri-piri spice mix. Found this in B H & G and will try it this weekend. Looks wonderful in the picture and sounds great. It will be interesting to see how it works. Will comment after I try it and let you all know. -- posted by Derf

Zigni

Wed, 12 Jun 2002 23:42:45 -0400

A traditional Ethiopian/Eritrean dish. Extremely hot, so don't try it if you're not used to such food. If you're a chilli or curry freak, though, you'll love it! -- posted by André Grisell

Ethiopian Dorowat version 2

Tue, 24 Sep 2002 23:06:26 -0400

-- posted by Megstar

Hot and Spicy Ethiopian Chicken

Mon, 14 Oct 2002 22:15:10 -0400

This is a stew like recipe, fit to feed a crowd. I've never tried it, but it looked so interesting I couldn't resist sharing. You could use Zaar to scale this recipe down, and I'm told other meats work in this dish as well as chicken. -- posted by Sackville

Alicha (Ethiopian Stew)

Mon, 06 Jan 2003 20:25:56 -0500

One of my distant relatives in the middle of Outback Australia married an Ethiopian woman. Good choice - the woman can cook, and well enough to be featured on a food show on national TV. -- posted by Missy Wombat

Curried Pumpkin Risotto

Mon, 27 Jan 2003 20:10:05 -0500

This risotto cooks up rich and creamy, nicely spiced, makes for a great side dish. Takes some time and lots of attention, but is worth the wait! This recipe was created for the Ready, Set, Cook! contest. -- posted by Kelly M.

Persian Lentil Rice - Addes Pilaf

Mon, 27 Sep 2004 20:00:13 -0400

I had this one day, at a Persian restaurant in Kuala Lumpur. It was so good with some okra stew or oxtail stew that I had to try it myself. Serving is for two people, because that's how many people live at home. -- posted by rainna

Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet

Wed, 15 Dec 2004 20:00:32 -0500

I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community. -- posted by Mahteme

Musetto

Tue, 08 Mar 2005 20:00:43 -0500

This is a recipe my husband makes from where he grew up in Western Tanzania in East Africa. You can use chicken or pork and it's a great crockpot dish. We think of it as "comfort food"! Great one-pot meal. -- posted by keliani

Ethiopian-style Lentils With Yams (or Sweet Potatoes)

Sun, 24 Apr 2005 21:21:33 -0400

This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika -- posted by catwolf

Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger

Wed, 10 Aug 2005 17:08:06 -0400

From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish. -- posted by Sackville

Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce

Wed, 10 Aug 2005 17:10:36 -0400

This is traditionally served during Lent with a lentil salad and injera. -- posted by Sackville

Aleecha Vegetable Stew

Mon, 10 Oct 2005 19:59:22 -0400

Ethiopia recipe for tour 2005 -- posted by ~Rita~

Chicken Muamba

Thu, 10 Nov 2005 09:16:05 -0500

Chicken in a peanut/tomato sauce. Generally served with rice. This version is from the DR Congo. Don't let the peanuts with tomatoes throw you off it really is very tasty. (I learned to tell guests after they compliment it what's in it.) -- posted by CongoJim

Chicken Veg. Stew in Peanut Butter Tomato Sauce: Mafe

Tue, 10 Jan 2006 16:31:36 -0500

Adapted from Sara's Secrets, this is an Ethiopian dish, that will tantalize your taste buds! I leave out the Scotch bonnet pepper, and use a slice of jalapeno. -- posted by Sharon123

Kenyan Ground Round Curry

Mon, 17 Apr 2006 17:16:44 -0400

This goes really well with spaghetti. It also works really well with 12 ounces of meatless "meat" instead of beef. In Kenya this is called Kima Curry. -- posted by Valeria

Garbanzos in Coconut Milk

Fri, 28 Apr 2006 14:26:27 -0400

This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine. Turmeric gives the dish a yellow color that darkens with cooking. This is better the second day, when the flavors have blended. For a change, you can substitute any other bean for garbanzos. -- posted by Valeria

Persian Kebabs

Fri, 26 May 2006 16:27:56 -0400

You can substitude beef for the lamb if you don't like lamb. -- posted by Pepper Monkey

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 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

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

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 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 Olha

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 Olha

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

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 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

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

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

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

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

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

Vegetable Curry (Kenya)

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

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

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

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

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

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

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

Yataklete Kilkil (Ethiopian Vegetable Stew)

Wed, 15 Jul 2009 01:47:00 -0400

Wonderful Spicy Ethiopian Vegtable Stew, to be served with Injera -- posted by Chef #1320820