Posts Tagged With: african cooking

NDIZI MBIVU – Sweet Cardamom Plantain

Creamy goodness

Ingredients:

3 Ripe Plantain Banana

2 cups water

1 1/2 cups Coconut milk

1/8 tsp (2 pinches) ground cardamom

Don’t be afraid of the black banana!

The blacker the Plantain the better!  The softer they are the more sweet they are.  BUT yellow, like this one, works too(it just has to boil longer to get soft and more sugar to sweeten the recipe).

Recipe:

Peel plantains.Make sure to scrape the banana, to remove stringy banana bits.

Peel and scrape plantain

Or alternatively cut into the skin and outer flesh of the plantain.

To avoid stringy bits in the sauce, instead of peeling you can cut off the skin and outer flesh of the Plantain banana.

Cut Plantain in half and then half again. Cut plantain length wise to expose seeds.

slice banana length wise exposing inside (seeds) of plantain

Remove seeds and core (It is hard and unpleasant in the sauce)

Remove core

Boil in 2 cups of water for 10 minutes.

Boil

Add coconut milk, sugar and cardamom.

Use finely ground cardamom!

Reduce heat and let simmer for 15 minutes.

Simmer for 15 minutes

Or until you have a creamy consistency.

Creamy goodness

Serve with Coconut Rice or Chapati or on its own.

Serving Size:

3 adult sides

Preparation Time:

45 min.

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LEFTOVERS.

Fit for a 2 year-old

Yesterday’s beans? Hakuna Matata-No Problem!

Just add a bit of water to the beans and boil until creamy.  Then:

Add the rice and heat for a minute.

I added yesterdays rice at the end to heat-up the rice.

Fit for a 2 year-old

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MIHAGO – Cassava Root

Cassava Root

Peel it.  Boil it (with some salt). Eat with Kachumbari – Salad with Lime Dressing.  

Ready!

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CHAPATI – Yeast-free Flat Bread

CHAPATI – Yeast-Free Flat Bread

Ingredients:

4 cups flour

2 cups water (warmed but not  boiling)

2 tsp salt

4 Tbsp oil for dough

1/2 cup oil for frying

Recipe:

Heat 2 cups of water.  Don’t let the water boil. (Take the water off the heat when you see the little bubbles start popping off the bottom of the pot).   Add your oil to the heated water.

Add salt to the flour.  Fluff up the flour with your fingers and make a “volcano” with a crater on top in the bowl.   Pour the water into the crater and mix until all the flour is mixed in (even off the bottom)**.  Kneed the dough 10 times.

Make 4 or 5 small dough balls.

dough balls

Roll out a ball of dough, fairly thin, (don’t worry about its perfect roundness quite yet) until you have an approximately 14′ (diameter ).

rolled out

Add a Tablespoon of oil on to the chapati.

Tbsp oil

Spread the oil around.

spread it around

Start pulling and cutting the dough circle into a 1′ thick ribbon of dough.  It should look like a long dough rope when you reach the end.

Turn the dough ribbon around and around itself (like tape on a roll) creating a 1′ thick “pinwheel”.

Continue with the rest of the dough balls.

Roll out the “pinwheels” of dough into a 12′ chapatis.

Roll out pinwheel

Preheat your pan on medium high heat.  Wipe out the hot frying pan.

wipe out pan

Put the rolled out chapati in to the hot pan but don’t add oil yet.  Roll out next pinwheel after chapati gets put into the frying pan.  (You have to be a quick roller because you don’t want your chapati to burn).

put chapati in hot dry pan

Turn the chapati in the pan constantly, so that it doesn’t burn.

Lift the chapati and when there are golden brown spots all over flip it over.  (If you notice that the chapati is burning turn your heat down slowly until you find the right heat)

ready (flip #1) note brown  

Add 3 Tablespoons of oil around the outer edges of the chapati.  Make sure to get some oil to the middle of the pan. Turn chapati until you notice that it is golden brown and flaky all over.

flaky (flip#2)

Flip the chapati.  There should be enough oil to fry this side (if the pan is dry add a Tbsp more of oil).  Turn chapati until this side is golden brown.

extra step: fold in half and turn

You can fold the chapati in half, to make it pull apart easily, and turn, flip, and turn.

Remember: The chapati shouldn’t be still in the pan for too long.

Take the flaky golden brown chapati out of the pan, put it on a dinner plate and continue frying.  Don’t forget to wipe out the pan and make it dry for each chapati that goes in.

Preparation Time:

1 hour

Serving Size:

This recipe makes 4-6 large chapati’s and feeds 2 adults and 3 children (approximately)

CHAPATI – Yeast-Free Flat Bread
*My husband is the master chapati maker of the house.  He has perfected the recipe!  I like to joke that he would make an old Indian grandmother jealous of his perfectly round and tasty chapati.
**My husband says that the dough should be coming off the edges of the bowl and off the fingers mixing the dough (not too sticky and not too dry).  He also tests the dough by holding the large dough ball in the air and if it sags and stretches down the dough is perfectly ready.  This is something to aspire to because it is not easy.
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CHOCO – Sweet Coconut Mung/Muungi Beans

CHOCO - Sweet Coconut Mung/Muungi Beans

Ingredients:

1 cup Mung/Muungi Beans

1 cup Coconut Milk canned or 1 cup shredded fresh coconut mixed with 1/2 cup water

3 Tbsp Sugar

Recipe:

Sort and clean the Mung beans.

Rinse Mung Beans

Boil the Mung Beans for 25 minutes. Drain water.

They should look like this.

Add Coconut milk or add fresh shredded coconut mixed with water. Add sugar and turn to medium. Don’t stir too much!

Don't stir too much!

With the lid off let the mung beans come to a boil and then them down to low. Let simmer for 15 minutes. Don’t stir too much!

Not yet.

NOW they are READY!

Enjoy with a cup of tea for breakfast, lunch or dinner.

Serving Size:

2 adults

Preparation Time:

45 minutes

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CABAJ – Cabbage in Tomato Sauce

CABAJ - Cabbage in Tomato Sauce

Ingredients:

1/4 cup red onion

1/8 cup green bell pepper

1 cup sliced peeled tomato

1 Tbsp oil

1/2 tsp salt

pepper to taste

Recipe:

Cut veggies.

Peel tomatoes!

Peel tomato and cut everything fine (especially cabbage).

Cut cabbage fine!

On medium heat get pan & oil hot.  Add onions and green peppers and stir.  Let onions and green peppers cook for 5 minutes until onion is translucent.

FRESH!

Add tomatoes to the pot and stir. Turn down the heat and leave 5 minutes (making sure nothing burns) allowing tomatoes to soften.

Let tomatoes get soft.

Crush tomatoes until sauce is smooth.

Smash tomatoes.

Add salt and pepper and stir.

Add salt and pepper.

Add cabbage on the top of the sauce.  Cover (don’t stir).  Turn down heat to low.

Let it steam the cabbage.

Stir after 10 minutes. Cover and let simmer for 20 minutes.

Stir after 10 minutes, cover, & let simmer 20 min.

Great on rice, with bread, on coconut potatoes, on coconut green plantain or with chapati.

Serving Size:

5 adult sides

Preparation Time:

45 minutes.

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Kachumbari – Salad with Lime Dressing

KACHUMBARI - Salad with Lime Dressing

Ingredients:

1/8 cup red Onion

1/8 cup green sweet bell pepper

1/4 cup cabbage

1/4 cup lettuce (I like romaine)

1/4 cup peeled tomato

1/4 tsp salt

pepper to taste

1 1/2 Tbsp lime juice

Recipe:

Cut onion really thin!

Cut vegetables in small pieces (especially onion).  Peel tomato and slice into small pieces.

Don't forget to peel tomato first!

Mix vegetables together and add salt, pepper, & lime.

Lime Time

Mix well again!

Ready!

Enjoyed best with boiled cassava, boiled green plantain, boiled potato, coconut rice, & beans and rice.

Serving Size: 

3 adult side dishes

Preparation Time:

10 minutes

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Recipes

Recipes.

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Maharage and Rice (Cococut Beans and Rice) & Kachumbari (Lime Salad)

Maharage and Rice (Cococut Beans and Rice) & Kachumbari (Lime Salad).

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MCHICHA WA NAZI – Coconut Swiss Chard

MCHICHA WA NAZI – Coconut Swiss Chard.

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