Food for Thought

Anime Sana In Corpore Sano

This might seem a bit off-topic. I’m a meat-and-potatoes kinda guy. But only when I’m really hungry. When I’m not, I love to cook. And good cooking is an intellectual enterprise.
Here’s an excellent selection of Africa’s haute cuisine. From simple to sophisticated. Give the cook a break and reach for the apron. If this ain’t the kinda thing for you machos, take the kids out and let the missus do some browsing.
Categories: Hors d’Oeuvres, Beef & Other Entrées, Fish & Seafood Entrées, Poultry, Starches, Salads & Side Dishes, Desserts, Beverages & CocktailsRegular updates.

April 12, 2011
Hors d’Oeuvres
African Rock Lobster Tails
South Africa

– 8 75-g rock lobster tails

– 1 cup diced celery
– ½ lemon cut in wedges
– ½ cup diced honeydew melon
– ½ cup mayonnaise
– ½ head lettuce
– 1 tsp. salt
– 1 tsp. curry powder
– 1 tsp. paprika
– 1 tsp. ground ginger
– 1 pimento
– Black olives
Thaw the rock lobster tails. In a 4-litre saucepan, cover the lobster tails with warm water. Add the salt and lemon wedges. Cover and simmer slowly for 5 minutes. Turn off the flame and allow to stand in the water for 30 minutes. Cool and drain. Cut around the edge of the underside of the shell to remove the meat, cut the meat into 1-cm pieces and place in a 2-litre bowl. Add the celery and honeydew melon, mayonnaise blended with the curry powder,  paprika and ground ginger. Blend together and replace the mixture into the shells, piling it high. Garnish with 1 strip pimiento and 2 black olives, one on each side of each lobster. Shred the lettuce. Arrange small beds of lettuce on 15-cm plates. Place 1 lobster on each lettuce bed with 1 lemon wedge at the side.

Beef & Other Entrées
Curry of Beef Cameroon

– 2 kg boneless chuck
– 1 cup yellow onions
– ½ fresh pineapple
– ½ cup raisins
– 1 fresh coconut
– 1 mango
– 2 tbs. curry powder
– 2 tbs. salt
– 1 tsp. black pepper
– ½ cup vegetable oil

In a 4-litre Dutch oven or covered kettle: sauté coarsely chopped onions with curry powder, salt and pepper in the oil until onions are soft. Add the chuck, cut in 5-cm squares. Cover pan immediately. Do not allow meat to brown. Simmer for one hour slowly. Add the fresh pineapple, trimmed and cut in 5-cm chunks, and the raisins. Pierce a fresh coconut and drain the water. Add water to coconut water to make two cups and add to stew. Simmer until meat is completely tender, about 1 hour. Add mango, peeled and cut in long strips. Add half the coconut cut into 2-cm squares or dominoes. Cook for ten more minutes. Correct the seasoning. Cook the rice in 5 cups boiling salted water. Serve the curry over rice with the following accompaniments in small bowls: chopped peanuts, diced hard-boiled eggs, chopped cucumber, desiccated coconut, pineapple chutney and chili sauce.

Starches/Salads & Side Dishes
Summer Day Salad Bowl
Cote d’Ivoire

– 3 cups cooked cold rice
– 1 cup cooked ham (1-cm cubes)
– 1 cup cooked chicken (1-cm cubes)
– ½ cup cooked celery (½-cm pieces)
– 2 pimentos (½-cm pieces)
– 1 cup pineapple (or melon or both)
– 2 tbs. desiccated coconut
– 2 tbs. chopped peanuts
– 1 tbs. salt
– 1 cup mayonnaise
– 3 tbs. orange juice concentrate
– 1 to 2 heads lettuce
– Watercress or parsley sprigs
In a 2-litre bowl: Combine the rice, ham, chicken, celery, pimento, pineapple, coconut, peanuts and salt. Blend the mayonnaise with the orange juice. Combine ¾ cup of orange mayonnaise with the mixture. Line wooden salad bowls with lettuce leaves. Divide mixture among the bowls. Garnish top of salad with 1 to 2 tbs. of the orange mayonnaise. Sprinkle 1 tsp. chopped peanuts on the mayonnaise. Decorate with watercress or parsley sprigs.

Brandied Apricot Sundae

– 2 cups stewed apricots
– ½ cup sugar
– ¼ cup apricot brandy or Cognac
– 1 scoop vanilla ice cream
Puree the apricots, and drain the liquid. Add the sugar and Cognac. Place 1 scoop of ice-cream in a sundae dish or sherbet glass. Pour 3 to 4 tbs. of the apricot sauce over the ice-cream. Serve.

December 24, 2010:
Kenya Christmas Special

Hors d’Oeuvres
Oysters Mombasa

– 32 small oysters
– ½ cup melted butter
– 4 cloves garlic
– 1 cup Chablis
– 4 tbs. chopped parsley
– 1 tsp. salt
– 1 tsp. freshly ground pepper
– Tabasco
Open 32 small oysters. Leave them on the half shell and place on baking sheets.
Wine Garlic Sauce: Combine melted butter, garlic (very finely minced), 1 cup Chablis (or other fine dry white wine), parsley,  salt, pepper and a few drops Tabasco. Ladle half of above sauce (1 tsp. per oyster) on each one. Bake at 180° C for 6 to 8 minutes. Ladle the remaining sauce uniformly over the oysters again.
Serve immediately, four per person, with lemon wedges on a 20-cm plate (or on hot rock salt if available).

Ham Kariba

– 2 hard-boiled eggs
– 2 avocados
– Lemon juice
– 3 tomatoes
– 2 small onion
– 50g peanuts
– 1 small lettuce
– 200 g cooked ham
– 4 tbs. mayonnaise
– Salt & cayenne pepper
Cut the eggs into slices. Halve the avocados, remove the pit, scoop out the flesh and cut into strips. Pour the juice of ½ a lemon over the avocado. Peel the tomatoes and cut into strips (remove the seeds). Peel and dice the onion. Crush the peanuts. Clean the lettuce, tear the leaves and cut the succulent centre into strips. Mix these ingredients in a bowl. Add ½ tsp. salt and ½ tsp. cayenne pepper to the mayonnaise and dress the ingredients. Slice the cooked ham into 4 pieces. Place equal parts of the ingredients onto each piece of ham, fold the ham over and place on large lettuce leaves. Garnish with parsley leaves.

Beef & Other Entrées
Nyama Choma

Nyama Choma – Kenya barbecued meat. This is not the famed Kariokor recipe.
– Beef or lamb
– 3 tbs. red wine or red wine vinegar
– 2 tbs. vegetable oil
– 1 tbs. soy sauce
– 2 tbs. brown sugar
– 1 pinch chilli or cayenne pepper
– 2 tbs. chopped dhania or parsley
– 1 tsp. freshly grated ginger
– 1 crushed clove garlic
– 1 tsp. mustard
– 1 tsp. tomato purée
– 1 tsp. honey
– Salt
Cut the meat into steaks or chunks. Combine all the ingredients and cover the meat with marinade in a dish or bowl for 6 hrs in a fridge. Arrange steaks on hot charcoal fire and brush any remaining marinade to prevent the meat drying. Test the meat with a knife. Serve with ugali, chapos, kachumbari & the like, and lots of cold Tusker.
Pineapple Ham with Avocado

– 8 250-g ham steaks
– 2 cups crushed pineapple (canned)
– ½ cup brown sugar
– 2 tbs. mustard
– 1 tsp. ground cloves
– 2 ripe avocados
In a 1 litre bowl: Combine the pineapple, sugar, mustard and cloves. Lay out the ham steaks (1 cm thick) on a baking sheet, side by side. Spread pineapple mixture uniformly over the ham steaks. Bake at 180° C for 20 minutes or until the pineapple has glazed the ham (if the mixture is not glazed enough, sprinkle with brown sugar and heat for 5 more minutes).
Peel and stone the avocados and cut in uniform 1-cm slices. Lift each ham steak onto a dinner plate with a spatula. Arrange 4 or 5 slices of avocado on each ham steak. Serve with baked sweet potatoes in their jackets.

Fish & Seafood Entrées
Lamu Prawns
From Kenya’s Indian Ocean
– 4 tbs. butter
– ¼ cup chopped cashew nuts
– ½ cup grated coconut
– 2 cups cooked & peeled prawns or shrimps
– 1 cup cream
– 2 tbs. sultanas
– 2 tbs. chopped mushrooms
– Salt & pepper
Melt half the butter. Fry the nuts and grated coconut until lightly browned. Remove from pan. Add remaining butter. Fry prawns for a few minutes. Add all ingredients, including nuts and coconut. Simmer for about 15 min. Serve with rice.

Kuku Paka
Coconut Chicken
 – 2 1.5-kg  fryer chickens, cut into 8 pieces each
– 3 medium onions
– 3 peppers (cut into rings)
– ½ tsp. ground ginger
– 1 tsp. curry powder
– 1 tsp. salt
– 1 tsp. sugar
– 3 crushed cloves garlic
– 4 whole cloves garlic
– 4 medium tomatoes (1-cm slices)
– 2 tbs. lemon zest
– 2 cups coconut milk
– Oil
In a 6-litre heavy cooking pot (e.g. Dutch oven): Sauté the sliced onions, peppers, ginger, curry powder, salt, sugar, crushed garlic and whole cloves of garlic in the oil until vegetables are soft. Add the tomatoes and lemon and cook for 2 minutes. Add the chicken. Sauté the mixture about 5 minutes. Add coconut milk.
Simmer gently covered for 30 minutes until the chicken is done. Remove the chicken pieces. Stir the stew thoroughly but carefully so as not to break up vegetables. Ladle the stew onto a serving platter and arrange the chicken on top. The sauce should be quite thick.
Pili-pili (chili, cayenne pepper) should be served separately because of the delicacy of the coconut and the chicken.

Wali Zafarani
Saffron Rice
– 4 cups rice (long grain)
– 2 large onions
– 4 tbs. butter
– 10 cups water (or stock)
– 3 level tsp. turmeric
– few pinches saffron
Wash rice thoroughly. Chop the onions. Melt the butter in a saucepan, brown the onion, then stir in the rice until coated. Heat the stock, add the turmeric and saffron. Pour over the rice. Stir and bring to the boil. Reduce heat and cover the pan. Cook until the liquid is absorbed and the rice is soft (about 20 min).
Garnish with tomatoes. Serve with meat, chicken or fish.
Old Faithful…
– 3 cups shelled garden peas
– 3 cups red beans
– 3 cups soft green maize (corn) kernels
– 3 green bananas
– 5 medium potatoes
– 1 bunch young pumpkin leaves (or spinach)
– 1½ tsp. salt
– 2 medium onions
– 2 tbs. cooking fat
– ½ tsp. curry powder
 Separately, pressure cook maize (corn), peas and beans, or boil till tender. Peel the potatoes. Peel the green bananas using a knife to cut off the skins (grease hands and knife with fat to avoid staining. If bananas are not available, add 3 potatoes). Wash and chop the pumpkin leaves. Add bananas, potatoes and leaves to the cooked peas, beans and maize, and pressure cook for 12 min, or boil till soft. Drain and mash. Add the salt. Add a little butter and milk or cream while mashing. Note: if salt is added to the maize whilst cooking, the maize becomes tough. Slice and fry the onions in a saucepan. Add the curry powder, then the Irio, mix well and cook for 1 to 2 min. Serve hot with stew.

Salads & Side Dishes
Tomato, Chicken & Pineapple Salad
– 2 cups cooked chicken (1-cm cubes)
– 1 cup pineapple chunks (can be canned)
– ½ cup mayonnaise
– ½ tsp. curry powder
– 2 tbs. crystallised ginger
– 1 to 2 heads lettuce
– 8 tomatoes
– Black olives
– Watercress or parsley
– Plantain (matoke) chips
In a 2 litre bowl: Combine the chicken with drained pineapple chunks. Blend the mayonnaise with the curry powder and finely chopped crystallised ginger. Combine all but a few tbs. of the ginger mayonnaise with chicken and pineapple and chill. Cut 1 to 2 heads of lettuce and shape into eight uniform cups on dinner plates. Remove the stems from the tomatoes. Make six even cuts from the blossom end, ¾ of the way through each tomato. Do not cut through. Open out to form a rose. Place tomato rose in centre of each lettuce bed. Fill tomatoes with mixture (use a scoop). Place 1 tsp. ginger mayonnaise on top of mixture. Garnish with 1 black olive and 1 or 2 sprigs of watercress or parsley. Arrange 6 to 8 matoke chips at side of plate.

An excellent accompaniment for nyam choms and curries at barbecues and buffets.
 – 1 finely chopped onion
– 1 hot green chilli pepper
– 2 chopped tomatoes
– 1 bunch finely chopped dhania (coriander leaves)
– Sesame oil
– Lime juice
Cut the chilli pepper across into fine slices. Do not remove the seeds. Combine with the other chopped ingredients in a small salad bowl. Season with oil and lime juice. That’s it.

Coupe Mt. Kenya
Diced Pineapple in Rum on Mango Ice Cream with Pistachios.
– 1 litre mango ice cream (peach ice cream or fruit sorbet will also do)
– 1 cup pineapple juice, canned
– 1 cup sugar
– ½ cup white rum
– 3 cups fresh pineapple, in ½ inch cubes
– Chopped pistachio nuts
Simmer pineapple juice and sugar until it dissolves and a syrup is formed. Add white rum; cool. In a 2-litre bowl, cut 3 cups fresh pineapple in ½-inch dice. Pour the Pineapple Rum Sauce over the pineapple. Marinate for several hours. Place 1 scoop mango ice cream in a wine glass. Top with pineapple rum mixture. Garnish with 1 tbs. pistachio nuts, coarsely chopped.
Sweet Doughnuts
– ½ tsp. dry yeast
– 1 tbs. sugar
– 1 beaten egg
– 1 cup milk or water
– 2 cups plain flour
– 1 tsp. salt
– Oil for deep frying
Cream the yeast with a little sugar. Add this to the beaten egg and milk. Sift the flour and slat into a bowl. Make a well in the centre of the flour and pour in the liquid. Mix well with a wooden spoon, beating until smooth. Cover the bowl with a damp cloth, set aside and allow to rise in a warm place for 1½ hrs. Heat oil  and deep fry the mixture in spoonfuls until golden brown. Drain on paper towels then roll in sugar and leave to cool. Serve hot or cold with mint or cinnamon tea. Makes 16.

Beverages & Cocktails
Jungle Flame
To burn up, refill glass several times.
– 1 cup lime syrup
– 1 cup lemon juice
– 1 cup white rum
– Twist of lemon
Combine the lime syrup, lemon juice and rum. Shake with ice. Strain into whisky sour glass and garnish with twists of lemon. And don’t forget the Dawa and Tuskers.
November 29, 2010:
Hors d’Oeuvres
Avocat aux Crevettes Senegalaises
An astonishing appetiser!
– Avocados
– Lemon juice
– Plain yoghurt or sour cream
– 1 head lettuce
– Chick peas or Black-eyed peas
– Tomato slices
– Spanish onion
– Hard boiled eggs
– Pimento
– Shrimp
– Parsley or watercress
In a 2-litre bowl: Mash 2 large avocados with 4 tbs. lemon juice and 4 tbs. yoghurt (or sour cream). Shred the lettuce and place in a 1-litre bowl.
For individual serving: Place 1 cup shredded lettuce on a salad plate. Arrange ½ cup cooked chick peas or black-eyed peas, seasoned lightly with salt, in centre of lettuce. Cover peas with 3 to 4 tbs. avocado mixture (above). Arrange 2 slices tomato, cut thickly and topped with 1 tbs. chopped Spanish onion at one side of avocado. Place 2 quarters hard-boiled egg, one each at opposite sides. Spread 1 slice pimiento across egg as a garnish. Arrange 3 large cooked shrimp in a row on top of avocado. Garnish with 1 or 2 sprigs parsley or watercress.

Beef & Other Entrées
O Jo Jo Meat Balls
– 1 kg beef
– 2 green chili peppers
– 1 medium onion
– 1 tbs. salt
– 250g white potatoes
– 250g sweet potatoes
– 3 eggs
– Oil
In a 2-litre bowl: Combine chopped beef, finely chopped chili peppers, finely chopped onions, salt, peeled and grated white and sweet potatoes, and eggs. Correct the seasoning. Chill thoroughly to set (at least 1 hour). Form into 5-cm balls. Fry in oil until brown on all sides. Serve with desired vegetables at the side and pili-pili or a vegetable relish.

East Africa

Steamed unsweetened bananas are served as a starchy vegetable. If banana leaves are not available you may cook the bananas in aluminium foil, folded over the bananas as described below.
 – 8 green bananas (plantains)
– 4 to 6 banana leaves
– 1 tsp. salt
– ½ cup brown sugar
– 50g butter
Line a 4-litre pan (with heavy cover) with the banana leaves so they overlap the pan and cover the bottom completely. Place the bananas, whole, side by side in the pan. Sprinkle with salt and sugar. Lap the banana leaves over the bananas to obtain a tight seal. Pour 1 cup water at side of pan as it goes under the leaves. Cover tightly and simmer slowly for 1 hour. Remove leaves. Arrange bananas on a 30-cm serving platter. Dribble with melted butter.

Fish & Seafood Entrées
Cape Kedgeree
South Africa

Kedgeree is a rice and fish combination which originated in India and was originally made with curry.
– 50g butter
– 2 cups cooked fish (flaked)
– 2 cups cooked rice
– 4 boiled eggs
– 2 tsp. salt
– ½ tsp. pepper
– ½ cup light cream
 In a 2-litre saucepan: Melt the butter (or marge). Add the fish and stir gently. Add the rice, 4 egg whites (chopped coarsely), salt, pepper and cream. Stir gently over the fire until thoroughly hot. Garnish the mixture with 4 egg yolks passed through a fine wire sieve.

Salads & Side Dishes
Salata Ma Jibna

Salad with Oriental Cheese
– 1 cup sliced onions
– 1 cup sliced cabbage
– ½ cup carrots (thin rings)
– 1 cup diced tomatoes
– ¼ cup olive oil
– ¼ cup lemon juice
– 2 tbs. white vinegar
– 1 tsp. salt and ¼ tsp. coarse black pepper
– 1 clove crushed garlic
– ¼ cup grated cheese (Oriental or Parmesan)
In a 2-litre salad bowl: Combine the sliced onions, sliced cabbage, carrots and diced tomatoes. Toss with olive oil, lemon juice, vinegar, salt and black pepper. Sprinkle crushed garlic and grated cheese over salad. Serve in small individual salad dishes.

Melon a la Marocaine

A simple fruit salad.
– Any melon in season or watermelon (must be very ripe)
– Fresh mint
Cut the melon into 1-cm slices and remove the rind. Cut again into 8 cm pieces and arrange them attractively on a platter. Garnish the platter with sprigs of fresh mint. Spear the melon pieces with coloured toothpicks. Pass the platter to your guests. No dishes are used with this course.

Coconut Doughnuts
– 2 tsp. pressed yeast
– 2 tbs. sugar
– ½ cup coconut milk
– 1¼+ cups wheat flour
– Oil for deep frying
 Mix the yeast with a little lukewarm water and 1 tbs. sugar and leave for 15 min. Sieve the dry ingredients together in a bowl and make a well in the centre. When the yeast begins to froth, pour it into the flour. Add the coconut milk and mix well until a firm dough forms. Knead well and leave to rise in a warm oven for 45 min. Knead the dough again, roll out on a pastry board to a thickness of ½ cm and cut into triangles, squares, circles… Leave for 15 min on a greased baking sheet. Deep-fry in hot oil until golden brown. Makes 12.

Beverages & Cocktails

The Kenyan cocktail
– 2 shots vodka
– 1 tbs. honey
– 1 tsp. caster or brown sugar (2 if you like it sweet)
– 1 lime
– Ice
Slice lime into wedges and place in strong tumbler. Apply pressure to the wedges with a pestle to release lime juice without pulping. Add the sugar an honey, then cover with crushed ice. Pour vodka over ice and stir to mix the lime juice, honey and spirit.
 November 15, 2010:

Beef & Other Entrées
Pepper Steak with Coconut

– 1.5 kg tenderloin steak
– 1 coconut
– 4 green peppers
– ½ cup peanut oil
– 1 tbs. salt
– 1 tbs. black pepper
– 3 cloves garlic
– Chili sauce or Tabasco
– 2 tbs. soy sauce
– 2 beef stock cubes
– 4 tbs. cornstarch
– ¼ cup dry Vermouth
Cut the steak into 1-cm strips. Crack the coconut, reserving the water. Cut coconut in strips (as steak). Slice the green peppers in strips (as steak).
In a 30-cm pan: Combine peanut oil with salt, black pepper, crushed garlic (or 1 tsp. garlic powder) and a few drops of chili sauce (to taste). Sauté the green peppers in the seasoned oil for 2 minutes. Add strips of steak and sauté for 2 minutes. Add strips of coconut and sauté for 2 minutes, blending the mixture. Add water to the coconut water to make up 2 cups. Bring to a boil. Add soy sauce and the 2 stock cubes. Dissolve the cornstarch in the dry Vermouth and add to the sauce. Stir over low heat until smooth and thickened to sauce consistency. Pour over the pepper steak. Serve with rice.

Traditional Ethiopian flat bread.
– 1½ cups ground teff or flour (see below)
– 2 cups water
– Salt, to taste
– Vegetable oil for the pan
Mix the teff (or flour) and water together in a bowl, with salt to taste. Make sure there are no lumps. Put aside for one to three days to allow the dough to ferment. This is when the injera acquires its tangy, slightly sour taste. Heat up a pan, adding ½ tsp. oil so the injera doesn’t stick. The injera dough should be loose, of pouring consistency but not as thick as a pancake. Pour the mixture on the hot pan in a thin stream starting from the outside and going in circles to the centre. Allow the injera to cook. As soon as it bubbles uniformly all over remove from heat. Once the top in the injera is dry it’s done. Cook only one side of this bread and don’t allow the injera to brown on the cooked side. Arrange the pancakes overlapping each other so as to form an Injera “tablecloth.”
Injera is made from Teff, also called lovegrass, a staple grain originally grown in Ethiopia and Eritrea. Teff can be hard to come by so you may substitute flours such as rice flour, whole wheat flour or half self-rising flour. Sometimes club soda is used instead of water. This gives the dough faster start in the fermentation process – sort of like a sour dough starter. Like ugali, injera is never eaten by itself. The large flat bread is placed on the table and other food is placed on top of the injera. Pieces of injera are ripped off the main bread and used to scoop or pickup the other foods such as stews (sucha as Doro Wat) and salads. The injera soaks up the juices and flavors from the food placed upon it.
Salads & Side Dishes
Island of Zanzibar

Ladyfinger Relish
– ½ cup sliced onions
– ½ cup chopped onions
– 2 tbs. oil
– 2 cloves garlic
– Chilli peppers
– 2 cm fresh ginger
– 1 kg fresh bamia (okra)
– Fresh tomato
In a large frying pan: Sauté ½ cup onion in the oil until slightly brown. Chop ½ cup onions, the garlic, 1 chilli pepper (or use 1 tsp. crushed red pepper) and ginger (or use 1 tsp. ground ginger). Add to oil and sauté for 1 minute. Add the bamia (okra), trimmed at the ends and cut into 2-cm slices. Sauté for several minutes. Add fresh tomatoes, cut in thin strips. Sauté for 5 minutes. Pack into hot sterile jar. Serve hot or cold with meats and fish as a side relish.

Hot Spice
– 1 cup lemon juice
– 3 cloves garlic
– 3 tbs. crushed red pepper
– 1 tsp. black pepper
– 1 tsp. salt
In a 1 litre salad bowl: Combine 1 cup lemon juice and 3 cloves crushed garlic. Blend in 3 tbs. crushed red pepper, 1 tsp. black pepper and 1 tsp. salt. Place in small ramequim dishes and serve with entrées.

Brandy Snaps

Brandy Snaps are sensational cookies, originally introduced by the British.
– 100g butter
– ½ cup sugar
– ½ cup corn syrup
– ½ tsp. ground ginger
– ¼ cup all-purpose flour
– 3 tbs. brandy
– 500 ml whipped cream
In a pot: Combine the butter, sugar, corn syrup and ground ginger. Stir over heat until well mixed. Cool for 10 minutes. Add ¼ cup all-purpose flour and blend into mixture. Pour mixture by spoonfuls into flat greased pan 8 to 10 cm apart. Bake at 180° C until snaps flatten. Remove carefully with spatula and, when slightly cooled. Roll up into a tube. Combine the brandy with the whipped cream. Stuff tubes with whipped cream using a pastry bag.
Sweet Oranges Congo

– 4 oranges (thick-skinned)
– 2 cup chopped dates
– ½ cup chopped peanuts
– ¼ cup (or more) Curaçao (or apricot brandy)
– 1 cup desiccated coconut
Peel the oranges, cut into 1-cm squares. Add the dates, peanuts and Curaçao. Blend all together. Divide the moistened coconut into 8 dessert sauce dishes (2 tbs. each). Make a hole in the centre of the coconut so that it forms a rim. Fill centres with Oranges Congo, dividing above mixture evenly. Add more brandy or orange juice if the mixture is not moist enough
November 9, 2010:

Hors d’Oeuvres
Yellow Melon Muscadel
South Africa

Muscadel is the South African name for Muscatel.
– 1 cup sugar
– ½ cups fruit juice or water
– 2 tbs. lemon juice
– 2 tbs. vinegar
– 1 tsp. ground ginger
– 4 small cantaloupes or other melons
– Sweet white wine (Muscatel or Port)
– 2 cups watermelon balls
– Syrup
– Mint sprigs
– Salt and pepper
About 3 hours before serving, prepare the following syrup: Boil sugar, fruit juice, lemon juice, vinegar, and ground ginger together for 5 minutes. Strain through a cheesecloth and cool.
Serrate the cantaloupes, zigzagging across the centre with a knife to give uniform halves. Remove seeds. Sprinkle with salt and pepper. Pour 2 tbs. of wine in each melon half. Fill each with ¼ cup watermelon balls. Pour about 2 to 3 tbs. syrup over each melon. Refrigerate for several hours before serving. Garnish with 1 or 2 sprigs mint. Serve on salad plates.
Beef & Other Entrées
Hunter’s Safari Steak

Used by Kenyan hunters for preparing game such as eland, antelope or zebra. Veal or beef will do.
– 4 medium steaks (½-inch each, 2 lbs) – fillet, rump or sirloin
– 2 tbs olive oil
– 2 tbs butter
– 1 cup dry red wine
– 1 cup sweet (dessert) wine
– 2 cloves chopped garlic
– 14 tbs tomato paste
– 1 can beef broth
– 3 cups mashed potatoes
– 2 cups mashed sweet potatoes or yams
– ¼ cup chopped parsley- for garnish
– Salt and pepper
Dry the steaks with a paper towel. Heat the olive oil and butter in a large skillet just to the smoking point. Saute steak in butter until desired doneness (about 3 minutes on each side), adding more oil as necessary. Season the steaks with salt and pepper to taste and set aside on a warm plate. Keep the skillet over low heat and add the wines. Deglaze the pan by stirring the wine and scraping up any browned bits that may have stuck. Add the garlic and simmer for 2 minutes. Stir in the tomato sauce and broth. Continue to simmer until the sauce has thickened.
In a large bowl, mix together the mashed potatoes and yams/sweet potatoes. Add salt and pepper. Spread the potatoes on either side of a plate. Serve steaks on the mashed potateos, top with sauce and sprinkle with parsley. Cold Tusker compulsory.
Fish & Seafood Entrées
Crabmeat Stew

Spoon mixture into scallop shells (if available), piling them high and serve with rice. A very elegant dish.
– 1 kg crabmeat (or any seafood)
– 1 cup chopped onions
– 1 tsp curry powder
– 1 tsp ginger
– 1 tsp salt
– 1 tsp crushed red pepper
– ¼ cup peanut oil (or butter)
– 500g tomatoes
In a 3-litre heavy saucepan: Sauté the onions, with curry powder, ginger, salt and red pepper in the oil until onions are soft but not brown. Add the tomatoes, cut in small wedges. Simmer until tomatoes begin to cook. Add the crabmeat and sauté lightly for 10 minutes. Serve crabmeat over hot rice (2 cups rice to 5 cups water).
Doro Wat
Chicken stew with hard-boiled eggs
– 3 cups finely chopped onion
– 25 g butter or olive oil
– ½ tsp Beri-beri (Ethiopian pili-pili) or cayenne pepper
– 1 tsp paprika
– ½ tsp black pepper
– ¼ tsp ginger
– 1½ kg chicken
– ¼ cup lemon juice
– 8 peeled hard-boiled eggs
In a 4- to 6-litre heavy stew pot: brown the onion until quite dark, stirring constantly. Add butter or olive oil, Beri-beri or cayenne pepper, paprika,  black pepper and ginger. Blend the seasonings into the onions. Add 1 cup water. Soak the chicken, cut in 2.5-cm pieces (with bones and including neck and gizzards) in 2 cups water to which ¼ cup lemon juice has been added, for 10 min. Drain the water from each piece of chicken. Add chicken to onion mixture, stirring it through. Cover. Simmer over low heat until chicken is tender. Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tbs. of flour dissolved in 2 tbs. of water). Add the eggs a few minutes before serving.
Tui la Nazi Chapati

– 4 cups plain or wholemeal flour
– ¾ tsp salt
– 1½ cups coconut milk
– ¼ cup salad oil
Sift the flour into a bowl. Add the salt to the coconut milk and add to the flour. Knead thoroughly into a soft dough. Divide the dough into 8 balls. Roll each ball out with a rolling pin. Brush a little oil onto the circle then roll into a sausage, coil around your finger into a wheel, and roll out once more into a thin circular chapati. Brush oil on one side, fry until golden brown and repeat with the other side.
Salads & Side Dishes
Limones y Aceitunas en Escabeche

Pickled lemons and olives are served in separate dishes but always together.
– 8 lemons
– 3 cups black olives
– 6 tbs. salt
– 1 cup vinegar
– 1 cup salad oil
In a 1-litre jar: Place the lemons (washed and cut into 8 wedges each) and half the salt, vinegar and salad oil, and water to fill the jar.
In a second 1-litre jar: Place the black olives and the remaining salt, vinegar and salad oil, and water to fill the jar.
Cover the jars. Keep at room temperature for 1 week and then refrigerate until ready to use. Serve with meat and fish or poultry as a relish.
Ananas con Vinho do Porto
Pineapple with Ruby Port Wine.
– 1 large ripe sweet pineapple

– Sugar
– Red port wine
– Cashew nuts
Peel the pineapple. Cut in 1-cm slices and remove the core. Sugar each slice lightly on both sides. Place in a 2-litre glass or china bowl. Cover with ½ cup red port wine. Allow to stand for several hours. Turn the pineapple in the wine from time to time. Turn again just before serving on dessert dishes. Serve with spoons and forks. Sprinkle cashew nuts on the pineapple or to pass a bowl of cashew nuts with the dessert.
Beverages & Cocktails
Senegali Sunshine

– Zest of 1 orange (thick-skinned)
– 2 cups orange juice
– 180 ml white rum
– 60 ml Curaçao
– 120 ml light cream
– Orange slices and fresh strawberries
Place the zest in a blender with the orange juice, rum, Curaçao, cream and 1 cup crushed ice. Blend until thoroughly smooth and thick. Pour into glasses. Garnish with orange slices and strawberries. Can add more rum. Probably should.
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