Tag: KOA

Taro Parini (Old-Fashioned Bread Pudding)

Leftover bread in many forms happens an every country.  Most have some variation of bread pudding.  This recipe definitely falls in the category  of “a suggestion” .  Your grandmother never measured anything!

Ingredients:

  • 2 c milk
  • 1/4 c butter or margarine
  • 2 eggs, slightly beaten
  • 1/2 c sugar
  • 1 tsp ground cinnamon or nutmeg (or more, you know what you like.)
  • 1/4 tsp salt
  • 6 c soft (or not) bread cubes (about 6 slices bread)
  • 1/2 c chocolate chips, or raisins, or crasins, or etc.

Directions:

  1. Heat oven to 350º.
  2. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
  3. In large bowl, mix eggs, sugar, cinnamon and salt.
  4. Stir in bread cubes and raisins.
  5. Stir in milk mixture.
  6. Pour into ungreased deep round pan.
  7. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.
  8. Serve warm with whipped cream, or caramel sauce, or brandy sauce, or etc.
 Serves:    8
Source:   Betty Crocker

 

Komkommer and Zucchini Salad (Cucumber and Zucchini Salad)

A typical salad from the Ivory Coast. For a pretty presentation scored cucumber and zucchini with a fork, not peeled. Onions are nice placed in between the layers.

Ingredients:

  • 2 cucumbers, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 small sweet  or red onion, thinly sliced (optional)
  • 1⁄3 cup vinegar
  • 1⁄4 cup sugar
  • 1⁄2 tablespoon salt
  • 1 teaspoon coarse black pepper, fresh cracked
  • 1 pinch red pepper flakes

Directions:  

  1. Arrange in alternate layers cucumber, zucchini & onions in a shallow bowl or rimmed dish.
  2. Dissolved sugar in 1/2 cup hot water.
  3. Mix vinegar and sugar.
  4. Add salt, pepper and crushed red pepper.
  5. Add a couple ice cubes to chill.
  6. Drain any water formed from cucumbers before adding the dressing.
  7. Allow vegetables to marinate in the dressing at least 1 hour before serving.

Serves:  6

Source:  geniuskitchen.com

Kachumbari (Kenyan Tomato and Onion Salad)

Kachumbari is a refreshing Kenyan vegetable salad. It is also popular in Tanzania and surrounding countries. Tomatoes and onions are tossed with cilantro to create the base for this salad.You can also add diced avocados, cucumbers, and red chile peppers with a squeeze of lime juice. These ingredients are optional based on the region. Thinly sliced cabbage is often added in Tanzania.  You can also add a drizzle of olive oil or substitute lemon for the lime juice. This is a great summer salad to serve with Nyama Choma (grilled meat).

Ingredients:

  • 1 red onion, finely chopped
  • 2 teaspoons salt
  • 4 tomatoes, diced
  • 1/2 cucumber, diced
  • 1 avocado, pit removed, peeled, and diced
  • 1-2 small red chile pepper, stem removed and finely diced
  • 1/4 cup freshly chopped cilantro
  • Juice from 1 lime

Directions:

  1. Place the chopped onion in a medium bowl and add just enough water to cover.
  2. Stir in 2 teaspoons salt and allow to sit for 30 minutes  to soften and remove some of the bite before adding to the salad. .
  3. Drain for 10 minutes in a fine mesh sieve.
  4. In a large bowl, gently toss together the drained onions, tomatoes, cucumber, avocado, red peppers, and cilantro.
  5. Squeeze lime juice over the salad to taste and if desired, season with additional salt.
  6. Serve immediately.

Serves:  4

Source:  Tara’s Multicultural Table. Adapted from Cafe Sigrun

 

 

Yassa (Caramelized Onion Sauce)

West African caramelized onion sauce called Yassa originates from the Wolof people in Senegal and Gambia.  If you love onions you will love this onion extravaganza of incredibly  flavorful Senegalese sauce.

Ingredients:

  • 1/4 c oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 1 bay leaf
  • 1/2 c vinegar
  • 1 Tab soy sauce
  • 2 Tab Dijon mustard
  • Salt and pepper
  • 1/2 -1 tablespoon chile pepper flakes

Directions:

  1. Heat the sauce pan with oil in a frying pan and fry the onions with the rest of the ingredients.
  2. Remove from the heat and adjust for seasonings, adding salt and pepper to taste.
  3. Discard the bay leaf.

 

This is usually served over grilled chicken with white rice or couscous and vegetables on the side .

Some recipes include lemon in the sauce.

Servings:  about 1 cup

Source: Kadi’s African Recipes and AfricanBites – edited for use on a camp out.

Kumine (Cumin Sauce)

Cumin has been used for centuries in the cuisines of Northern Africa, Arabia, and India, where it is usually mixed with other spices. When cumin was introduced to Central Africa is unknown, but recipes like this one  Chicken in are common there. This recipe is also good when made with bushmeat such as antelope, gazelle, or pangolin (or even beef if the grocery is out of pangolin). Cook chicken in this sauce for another traditional African dish.  

Ingredients:

  • 2 onions, finely chopped
  • 1 can tomato paste (or tomato sauce)
  • 1 large can of stewed tomatoes or several fresh tomatoes
  • 4 cloves of garlic, minced
  • 1 tsp cumin
  • cayenne pepper or red pepper or hot sauce (Sriracha)
  • black pepper, salt (to taste)

Directions:

  1. In a large stew pot combine everything.
  2. Stir until all is well mixed.
  3. Bring to a slow boil then reduce heat, cover, and simmer for about twenty minutes, stirring occasionally.

To make Chicken with Cumin  Sauce, add chicken, cover, and simmer for another half hour or more, stirring occasionally, until chicken is thoroughly cooked.  Serve with rice.

Serves:  2-3 cups

Source:  Genius Kitchen, congocookbook.com

Geelrys (African Yellow Rice with Raisins)

Rice is one of those alternate starches that accommodates many variations.   This is easy and not “too different” to appeal to kid.  Geelrys is one of many South African dishes with roots in the Dutch East Indies. This sunny yellow side dish is the traditional accompaniment to nayama choma (roasted meat).  

Ingredients: 

  • 4 c water or stock
  • 2 1/2 c long grained or Basmati rice
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 1/2 tsp ground cinnamon
  • 1 or 2 Tab brown sugar
  • Salt and pepper – to taste
  • 1/2 c raisins

Directions:

  1. Add the water or stock to a large saucepan and bring to a boil over medium heat.
  2. Add the remaining ingredients and return to a boil.
  3. Reduce heat to low, cover tightly and simmer for 15 minutes.
  4. Remove from heat and set aside, covered, for another 5 to 10 minutes.
  5. Discard cinnamon stick, fluff with a fork and serve hot.

Variations:

You can use instant rice also.  Boil all the ingredients except the rice for 5 minutes, then add the rice (using the ratio of water to rice recommended) and cook according to the directions on the box.
Golden raisins (sultanas) work very well with this dish.
Stir 1 or 2 tablespoons of butter into the cooked rice at the end.

Serves: 4 – 6

Source:  geniuskitchen.com

Nyama Choma – Barbecued Meat in Kiswahili

Nyama choma, meaning “barbecued meat” in Kiswahili, is Kenya’s unofficial national dish.  It is roasted and then traditionally eaten with the hands.  To accommodate the large group (and current sanitation concerns) we cubed the meat and cooked it on skewers.

Ingredients:

  • 5 lb Reme  (lamb, cubed)
  • 5 lb Heihei (chicken, cubed)
  • 8 lb Kitozas (beef, cubed)
  • 5 lb Hotiti (sausage, cut in 2 inch pieces)

Directions:

  1. Skewer each meat on separate skewers.
  2. Cook over charcoal until done.
  3. Serve with Pinati (peanut sauce), Yassa, (onion ), Kumine (cumin sauce), sauted mushrooms, sauted onion and peppers.
  4. Serve with geelrys (yellow rice).

Serves:  50

Source:  Research and a trip to Africa

 

 

Sun Dried Tomato Squares – for a Crowd

Easy, tasty and vegetarian.  You can make the topping ahead and spread it at the event.  It can also be rolled, but use the smaller lavash, otherwise too much bread. Lavash is a wonderful middle eastern bread.  It comes in many sizes and shapes.  It also come thin, thicker, and toasted or soft.  Look for it in middle eastern stores.  Some Trader Joe’s have it too.

Ingredients:

  • 2 large soft lavash
  • 1 c oil packed sun dried tomatoes
  • 12 cloves garlic (or 1 tsp chopped garlic – more if you want)
  • 1 tsp oregano  (some day I will try tarragon.)
  • 32 oz (2 lbs) cream cheese – soft, not block
  • 1 c sour cream6 finely chopped green onions

Directions:

  1. Drain tomatoes.  You can save the oil and use it in salad dressings.
  2. Place the tomatoes, garlic and oregano in a food processor.
  3. Process until it is a smooth paste.
  4. Add sour cream and cream cheese – a bit at a time mixes easier.
  5. Spread on the lavash.
  6. Sprinkle with green onions. (or chives, or, for something really different, chopped olives)
  7. Using a pizza cutter, cut into 1 1/4 inch squares.

Spread can be made ahead and refrigerated (bring to room temp to spread) and can be used as a dip.

Serves:  makes 5-6 cups of spread.  Makes about 100 pieces.  Cut the recipe in half or quarter for a normal party.

Source:  Truth –  I have only the  list of ingredients, the recipe is in some book/magazine/newspaper I no longer own.  I made up the directions.

Pork Loin with Dried Fruit Stuffing

Really too easy with those great Costco pork loins.  Cut one into the size and weight that would be useful (about 1/4 to 1/3 pound per serving).  Fill and tie them. and freeze them.  Dinner in a hurry!  I like to serve them with cinnamon applesauce or a fruit salsa.

Ingredients: 

  • 2 pounds boneless pork loin roast (not the little tenderloin)
  • 8 – 12 oz dried fruit (could be all apricots, apples, cranberries, etc. or mixed variety)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 c apple juice (or other fruit juice)
  • string (or those fancy rubber bands you can cook with)

Directions: 

  1. Preheat the oven to 400°.
  2. Butterfly the pork loin. Slice it in half lengthwise almost all the way through, leaving a hinge of uncut meat.
  3. Set the pork loin on a work surface, opening them like a book, with the cut side up.
  4. Season the inside of the pork loin generously with salt and pepper.
  5. Cover one half the pork loin with a generous layer of fruit.
  6. Close up the pork loin and tie it with kitchen twine at 1 1/2-inch intervals.
  7. Tuck in any fruit sticking out the side or ends.
  8. Season the outside of the pork loin  with salt and freshly ground pepper.
  9. Pour 1/2 cup juice in pan.
  10. Add pork loin.
  11. Roast the loin for 30 minutes.
  12. Baste with the pan juices and add the remaining 1/2 cup cider to the pan.
  13. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more. Be sure not to overcook.  Modern pigs do not have as much fat in their meat as their ancestors did.
  14. Let rest 15 minutes before carving.
  15. Don’t forget to remove the string!

This can also be cooked in the microwave – it will brown enough to look good.  About 15 – 20 minutes but check with the thermometer.

Grill it too.  Trust your thermometer.

Serves:  6-8

Source:   I made it up.

Dazzling Winter Slaw

A good salad for taking somewhere.  The ingredients can live with minimal refrigeration for a day or two.
Coleslaw Ingredients:

  • 1/2 medium red cabbage, finely shredded and outer leaves trimmed
  • 2 green apples, cored and thinly sliced
  • 4 carrots, peeled and grated
  • 1/2 small red onion, peeled and thinly sliced

Dressing:

  • 2 Tab Dijon mustard
  • 1 garlic clove, peeled and finely minced
  • 1 tsp sugar
  • 3 Tab olive oil
  • 2 Tab walnut oil (or more olive oil)
  • 3 Tab white wine vinegar (or champagne vinegar)

Optional Extra Ingredients:

  • 1/2 cup finely chopped pecan nuts
  • parsley, for garnish
  • 1/2 cup semi- dried cranberries
  • 1/2 cup finely chopped walnuts
  • 1 raw beetroot, finely grated

Directions: 

  1. Make the dressing by mixing all the ingredients together in a jar – giving them all a good shake. The dressing
    can be made up to 2 days beforehand and stored in a cool place.
  2. Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
  3. One hour before serving add the dressing and mix well, allowing the flavors to infuse together.
  4. Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix,
    leaving some on top.

Serves: 8-10

Source: geniuskitchen.com – recipe by French Tart