African Tomato-avocado-buttermilk Soup Ingredients 3 lb Tomatoes, peeled and seeded 2 tbs Tomato paste 1 c Buttermilk 1 tbs Olive oil 1 Avocado, mashed to a puree Juice of 1 lemon 2 tbs Finely minced fresh parsley Salt and pepper to taste Hot pepper sauce Garnish: 1 Cucumber, peeled, seeded, and diced, sour cream, plain yogurt, or creme fraiche Method Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy. Makes 8 to 10 servings. Go to top 
Benne Cakes  Ingredients You will need: oil to grease a cookie sheet 1 cup finely packed brown sugar 1/4 cup butter or margarine, softened 1 egg, beaten 1/2 teaspoon vanilla extract 1 teaspoon freshly squeezed lemon juice 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup toasted sesame seeds Method Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 minutes or until the edges are browned. Enjoy! Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the American South. Go to top
Okra Croutons  Ingredients 1 1/2 c Okra, thinly sliced 3 tb Cornmeal 1/4 ts Cumin 1/4 ts Cayenne 1/4 ts Herbal salt Olive oil spray Method Place oil, pepper flakes & coriander in a large non-stick pot & fry over moderate heat until the seeds begin to darken. Add vegetables & peanuts & cook for 3 minutes. Pour in the stock & bring to a boil. Cover, reduce heat & simmer 30 minutes. Cool slightly & puree. Gently reheat, add lemon juice & season to taste. Serve in shallow bowls garnished with okra croutons. CROUTONS: Preheat oven to 375F. Rinse okra under running water, drain & pat dry with paper towels. Combine cornmeal, seasonings, salt & okra in a bag. Seal & shake well. Spray a baking sheet with oil, spread okra slices in a single layer & spray them with oil too. Bake until crisp & browned, spraying & stirring twice during cooking. Should take 30 minutes. Yield: 6 servings Go to top
North African Lamb Kebabs  Ingredients 1 1/2 cups finely chopped onion 1 tablespoon lemon zest 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley leaves 1/4 cup chopped fresh cilantro leaves 3 tablespoons chopped fresh mint leaves 2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1/4 cup olive oil 2 to 2 1/2 pounds boneless leg or shoulder of lamb, cut into 1-inch cubes with some of the fat attached 6 warm pita breads, for serving Yogurt Dipping Sauce, recipe follows Method In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Add the lamb to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours. Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs. Preheat the grill to high, and lightly oil the grill grates to prevent sticking. Thread the lamb onto the soaked skewers and place on the grill, turning to evenly cook, about 12 to 14 minutes. Drizzle the pitas with sauce, then wrap the pita around the meat on the skewer, fold over and twist the skewer off the meat. Serve. Go to top
Jollof Rice  Ingredients 1 pound parboiled rice 1 can tomato puree-400 grams 1 onion, sliced 3 cloves garlic 4 teaspoons olive oil 6 small or 3 large red bell peppers, seeded and sliced 1 bunch thyme, leaves picked 1 teaspoon white pepper 8 chicken bouillon cubes (recommended: Maggi or Goya) Method With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper. Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot. Wash the rice in hot water until the water is clear. Drain through a fine sieve. Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Go to top
Beef in Tomato Sauce  Ingredients 1 (2-pound) New York strip steak, cut into 1-inch cubes 3 tablespoons olive oil Salt and ground black pepper 6 chicken bouillon cubes (recommended: Maggi or Goya) 6 tomatoes 2 red peppers 2 onions 2 cloves garlic Method Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean. Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes. Cover and place pot over low heat. Let it steam for 20 minutes. Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes. Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve. Go to top
Yassa Chicken  Ingredients 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces 1 1/2 cups thinly sliced onions 6 cloves garlic, halved 1 cup thinly sliced celery (2 ribs) 1 cup thinly sliced carrots (2 small) 2 limes zested and juiced 1 fresh hot chile pepper (Scotch bonnet or habanero), quartered Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 quart chicken stock Garnish and accompaniment: 2 cups julienned carrots, blanched 2 cups julienned leeks, blanched 1/2 cup water 1 tablespoon butter Serving Suggestions: Cooked enriched rice, as an accompaniment Sauteed Greens, as an accompaniment Method Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lime juice, and hot pepper. Strain, remove chicken and pat dry. Reserve vegetables. Season chicken with salt and pepper and brown in Dutch oven in 2 tablespoons vegetable oil. Remove chicken, and pour off excess fat. Deglaze pan with chicken stock and add chicken, and marinated vegetables. Allow to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes. Remove chicken and reserve in warm place (oven preheated to 250 degrees). Strain sauce through china cap or sieve. Season the sauce with lime zest, salt, and pepper. Warm the chicken in sauce. Warm the blanched carrots and leeks in 1/2 cup water and 1 tablespoon butter, plus salt and pepper. Serve the chicken with enriched rice and greens, and garnished with the blanched vegetables. Go to top 
Sweet Potato Casserole  Ingredients 2 1/2 pounds sweet potatoes (about 3 large), scrubbed 2 large eggs, lightly beaten 3 tablespoons unsalted butter, melted, plus more for the preparing the pan 2 tablespoons packed dark brown sugar 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch freshly grated nutmeg Freshly ground black pepper 1/4 cup coarsely chopped pecans Method Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth. Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately. Go to top
Sweet Potato Waffles  Ingredients 1 1/2 cups peeled and cubed sweet potatoes 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 6 egg whites, at room temperature 1 cup milk 1/4 cup firmly packed light brown sugar 1/4 cup butter, melted 1 tablespoon grated orange rind Vegetable spray, for waffle iron Special equipment: steamer basket and waffle iron Method Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside. In a large bowl, whisk together flour, baking powder, and salt and set aside. In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes. Go to top
Sweet Potato Fritters  Ingredients Canola oil 1 large sweet potato (about 1 cup) 4 tablespoons melted salted butter 1 egg 1/4 cup bread crumbs 2 tablespoons all-purpose flour Salt and freshly ground black pepper 1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping) 1/2 cup fresh or thawed frozen corn 1 cup sour cream Method In a shallow pan, heat oil to 350 degrees F. Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. Go to top Click Here For Another 16 More Delicious Recipes ! |
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