African Peanut Soup

Recipe courtesy Emeril Lagasse, 2004

Ingredients

  • 2 tablespoons plus 1 teaspoon peanut oil, divided
  • 1 tablespoon curry powder
  • 2 medium onions, sliced (about 4 cups)
  • 2 teaspoons minced garlic
  • 2 large sweet potatoes (about 2 pounds), peeled and cut into chunks
  • 2 cups low-sodium chicken broth
  • 1 (28-ounce) can whole tomatoes, drained and quartered
  • 1 pound ground turkey
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 cup chunky peanut butter
  • 1/2 cup coconut milk

Directions

Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.

In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.

Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.

NATIONAL DISH OF MOROCCO
MOROCCAN COUSCOUS IN THE FEZ STYLE (Made with seven vegetables)


INGREDIENTS:
Yield: 8 to 10 servings 1 cup dried chickpeas, soaked and peeled 4 cups couscous (1 1/2 pounds) 4 lamb shanks 1 stick butter 4 tablespoons vegetable oil Salt and 1 tablespoon black pepper Pinch of saffron 1/2 teaspoon tumeric 1/2 teaspoon ginger 1/4 teaspoon nutmeg 2 cinnamon sticks 3 onions, quartered 6 each cilantro sprigs, tied together 6 each parsley sprigs, tied together 6 ripe tomatoes, peeled, seeded and quartered 1 pound carrots, cut into 2inch pieces 1 pound small white turnips, quartered 1 quince, peeled, cored and cubed 1/2 pound butternut squash, peeled and cubed 1 pound zucchini, quartered 1 fresh hot chili pepper 1 cup raisins Ghee* Smen** (aged butter) or butter PREPARATION: In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins.


In bottom of a couscousi, Pre heat 5 tablespoons of butter and oil over until hot, add lamb, salt and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10 minutes. Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks, discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes. Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender. To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming. To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash. Strain broth, correct seasoning and moisten couscous and vegetables with broth. *Ghee (Clarified butter) **Smen (Aged butter) Courtesy of: www.thegutsygourmet.net



food

NATIONAL DISH OF ALGERIA
SAFFRON & RAISIN COUSCOUS with Fresh Mint

Serves 6 Ingredients:

1 1/2 cup water
3/8 teaspoon saffron threads
3/4 teaspoon extra virgin olive oil
3/8 teaspoon salt
1 1/2 cup couscous
0.188 cup raisins
2 1/4 tablespoons chopped fresh mint

Directions: 1) In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes. 2) Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, couscous, and raisins. Remove from the heat, cover, and let stand for 30 minutes. 3) Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the seasonings. Stir in the mint. Serve warm or at room temperature.

 



NATIONAL DISH OF EGYPT : FUL MEDAMES

Ingredients:

Serves 6
1 pound dried Egyptian fava beans

10 cloves garlic
7 cups of water
6 eggs
Juice of one lemon
Salt and pepper to taste
6 tablespoons chopped scallions
6 tablespoons olive oil
3 extra tablespoons lemon juice

Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add water and bring to a boil. Lower to a simmer, add eggs in their shells, the juice of the lemon and salt and pepper to taste. Cook the beans for 12 hours, or until tender, checking occasionally and adding water if needed. Into each individual bowl, place 1 tablespoon chopped scallion, 1 tablespoon olive oil, 1/2 tablespoon lemon juice, salt and pepper to taste. Peel the eggs and place one in each bowl. Peel the eggs and place one in each bowl. Spoon in the ful. Serve in bowls. Serve with Egyptian pickles and toasted pita (Turkish Tursu or Biber Tursu, hot pickled peppers or equally good is Armenian Toorshi, pickled vegetables.)


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NATIONAL DISH OF TUNISIA : COUS COUS

Tunisian Couscous  3-4 servings   
Ingredients 2 cups uncooked couscous 2 tablespoons olive oil 1 large onion, cubed 1 large green pepper, cubed 1 large zucchini, cubed 2 potatoes 2 carrots 14 ounces chickpeas 4 tablespoons tomato paste 1 tablespoon chili paste or harissa 1/2 tablespoon paprika 1/2 tablespoon cinnamon 1/2 tablespoon cumin 1 teaspoon salt and pepper


Method

1) Saute onion and olive oil in a saucepan over medium heat.
2) Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
3) Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
4) To prepare couscous, place it into a collander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
5) Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.

Compliments: Recipezaar


NATIONAL DISH OF LIBYA
CUSCUS BIL-BOSLA

Ingredients:
1 1/2 lb Cuscus
1 Tbl. of oil
1 tsp. of salt
1/2 cup water
4 large onions
2 Tbl. of butter
5 slices of lamb meat
1 cup garbanzo beans
2 potatoes
2 jalapenos
1/2 tsp. chili pepper
2 Tbl. tomato paste

The Sauce: Pour oil in a frying pan, add the meat and slices of onions. Cook it until it turns yellow. Add some spices, tomato, beans and 1/2 cups of water. Cook for 2 hrs under low heat. Add some water if necessary. Keep turning the mixture from time to time. Cut the 4 large onions in thin round sizes and put them in a saucepan under the low heat. Cook until it turns yellow. Add butter and a little salt, chili or pepper. Leave it until it is cooked. Add the round slices of onions into the sauce and while the sauce is cooking, add the cucus and a spoon of oil and salt. Steam it for the period. Serve it with some sauce poured on it.


CARTHAGENIAN FLANK STEAK

How North African can you get?

INGREDIENTS:
1 cup onion, finely chopped
1 tablespoon chopped garlic
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 cup fresh oregano
2 teaspoons hot sauce
1 teaspoon tumeric
1 teaspoon dried marjoram
Salt and pepper
1 (2-pound) flank steak

Set a jumbo zip lock bag in a large glass measure. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight.

Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving. Serves 4


 Chermoula (Moroccan Fish Marinade)


INGREDIENTS:

1 cup fresh cilantro 4 clv garlic -- peeled 2 tbl vinegar 1 x juice of 1 lemon or lime 1 tbl paprika 1 tbl ground cumin 1/2 tsp crushed red pepper 2 tbl olive oil (more if needed) 1 x salt -- to taste cayenne pepper -- to taste Method : • In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.


Barbecued Lamb with Chermoula (Moracan)

INGREDIENTS:

1 med onion grated
2 clv garlic crushed
4 tbl chopped flat leaved parsley
4 tbl chopped fresh coriander
1/2 tsp ground cumin
1/2 tsp ground saffron
1/2 tsp Harissa (qv) 1/2 cup olive oil 2 tbl lemon juice
 l/2 kg leg of lamb

Method :
• Mix onion garlic flat leaved parsley coriander cumin saffron harissa olive oil and lemon juice together and stand for 1 hour.
• Starting at the thicker end of the leg of lamb cut down and around bone.
• Scrape away as much meat as possible.
• Remove bone.
• Cut down into but not through the thickest part of the meat and open out flat.
• Spread chermoula mixture into both sides of lamb and marinate for at least 2 hours.
• Barbecue for about 3/4 hour turning frequently.
• Cut in thick slices across the grain and serve.
• Note. Harissa is a fiery condiment widely used in Morocco. The basic ingredients are red chillies cayenne olive oil and garlic. It should be thick with the consistency of light mayonnaise. Harissa is delicious served with poached eggs or sausages. • Serves 6


s BRAISED LAMB SHANKS
Majestic flavor from an inexpensive cut of meat

INGREDIENTS:
* 4 lamb shanks
* 2 Tblsp. Olive oil
* 2 onions [chopped]
* 1/4 cup Armenian or Italian parsley [chopped]
* 1 green bell pepper [chopped]
* 1/2 cup white wine
* 15 0z. can of crushed tomatoes or tomato sauce
* 1 teaspoon of fresh basil leaves [chopped]
* 1 teaspoon fresh mint leaves [chopped]
* 1 teaspoon fresh Rosemary leaves
* 1 teaspoon crushed garlic
* 2 tablespoons brown sugar
* 1 tablespoon dijon mustard
* Salt and pepper to taste

PREPARATION:
* In a heavy skillet, brown off the lamb shanks in the olive oil. (Can also be placed on a grill and browned off)
Mix the rest of the ingredients and pour over the shanks. Cover and bake at 350 degrees for 2 hours
or until tender. Baste with the sauce 2 or 3 times during cooking. (Can be cooked on top of the stove in
a covered skillet or chicken fryer at a med-low setting and served when the meat begins to fall off the bone.
About 2 hours. Add white wine or water if necessary )


MOROCCAN TAGINE

A slightly sweet stew from North Africa!

INGREDIENTS:
•2 teaspoons vegetable oil
•2 cups chopped onion
•2 large cloves garlic, crushed
•1 cup carrots, sliced crosswise 1/8 inch thick
•1 large green bell pepper, cut into 1/4 inch strips
•1 teaspoon ground cumin
•1/2 teaspoon each: ground allspice, ground ginger, and turmeric
•1/4 teaspoon each: cinnamon, salt and cayenne pepper
•1 cup water
•1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups) •1 1-pound can chopped tomatoes
•1/2 cup raisins
•1 1-pound can chick peas, rinsed and drained (or 2 cups of cooked chick peas)

PREPARATION:
• Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, bell pepper, spices and 1/2 cup of the water. Cook, stirring occasionally, 5 minutes.
•Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking. Serve over couscous, rice or any cooked grain.
SERVES 4.


ARMENIAN LAMB STEW
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A favorite stew throughout the Middle and Near East.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

ARMENIAN LAMB STEW A popular dish throughout the Middle and Near East
INGREDIENTS:
Serves 4
● 2 lbs. lean lamb breast or shoulder, cubed with all fat and gristle removed.
● 1 15 oz. can crushed or stewed tomatoes
● 1 large yellow onion, chopped
● Potatoes, carrots and celery, cut into bite sized portions
● 1 cup red wine
● 1 teaspoon garlic, crushed or minced
● ¼ cup green bell pepper, chopped
● ½ teaspoon fresh basil, chopped
● ½ teaspoon fresh mint, chopped
● ¼ cup Armenian or Italian flat leafed parsley, chopped
● Kosher salt and pepper to taste
● 2 tablespoons Extra Virgin olive oil
DIRECTIONS:
1. Brown off lamb in olive oil and add onions, bell pepper and garlic and sautè until onions are translucent.
2. Add all other ingredients EXCEPT potatoes, carrots and celery and simmer for 1 hour.
3. Add the vegetables and simmer another ½ hour.
**SEE COOK'S NOTE** ✸ For a thicker soup add a little flour, cornstarch, or instant mashed potato flakes.



MIDDLE EASTERN FALAFEL - CHICK PEA, GARABANZO OR CECE DEEP FRIED BALLS.

A favorite throughout the Middle East. Actually it is the National dish of Israel.


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Falafel, about the size of a Ping Pong ball is eaten like a finger food snack, filled into a pita sandwich, filled with a salad and yogurt and even cooked in a soup. The Middle East, despite their animosity between each others countries, tribes, and religions are in a sense connected to each other at the hip with "Falafel".


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

  INGREDIENTS:  Serves 1-2    
• 2 cups dried chickpeas (about ⅓ pound)
• 4 scallions (white and green parts), cleaned and minced
• 1 tablespoon minced garlic
• ¼ cup minced fresh parsley
• 1 tablespoon fresh mint, coarsely chopped
• 1 teaspoon minced hot green chili (like jalapeno)
• 1 teaspoon salt
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• 1 ½ teaspoons baking powder
• 3 tablespoons warm water
• Light olive oil for deep-frying



DIRECTIONS:
1. Place dried chickpeas in a bowl and cover with cold water. Soak for at least 12 hours and up to 15 hours.
2. When ready to cook, drain the chickpeas and place them in a food processor. Add scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
Mix baking with the 3 tablespoons warm water and add mixture to food processor. Process until smooth.
3. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375ºF.
When the falafel mixture is chilled, roll into 16 Ping-Pong-ball-sized balls.
4. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark,
even brown on all sides. Remove with slotted spoon and drain on paper towels.
5. Serve either in sandwiches or as a falafel first course.
6. Serve with a dolyp of yogurt sauce.

BABA GANOUSH, THE QUINTESSENTIAL APPETIZER OF THE MEDITERRANEAN AND THE MIDDLE EAST
Roasted eggplant dip, Baba Ganoush, Khorvadzed Eggplant, call it what you like, but this is a great dip for any party.
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Almost anywhere you go around the Mediterranean and the Middle East, you are going to find this dish in one form or another.
It could be mixed with sesame paste (Tahini), tomatoes in one form or another, garlic, roasted or raw, onions and a variety of spices from cumin to harissa.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS: Serves 6 - 8
• 1 large head garlic, roasted** SEE COOK'S NOTES
• 3 large eggplants, whole with skin on
• 1 meduim Vidalia, red or other sweet onion, chopped
• 1/2 cup fresh Italian parsley, chopped
• 1 tablespoon fresh basil, chopped
• 2 tablespoons olive oil
• 1/4 teaspoon Tabasco Sauce, optional • Salt and pepper, to taste
• 3- 6 tablespoons Tahini, (sesame seed paste) OPTIONAL
PREPARATION:
1. On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft.
2. Set aside and let cool.
3. Peel off charred skin,or scoop out the soft insides of the eggplant and place in a large bowl.
4. Add Garlic, olive oil, onion, parsley, basil, Tahini if you are using it,Tabasco® Sauce, salt and pepper to taste.
The dip can be as smooth or lumpy as you like it, If you want it smooth, then process it until the ingredients are paste like.
5. Serve as a canape', or serve with Pita crisp triangles, Armenian cracker bread, as a vegetable dip, or as a vegetable side dish.
Can be served hot or cold.

ROASTED GARLIC:**
Peel outer skin layer from head of fresh garlic, leaving cloves and head intact.
Place head of garlic on a double thickness of foil; top with 1 teaspoon butter and a sprig of fresh rosemary or oregano or 1/4 teaspoon dried. Fold up and seal.
Bake in a 400º degree over for 55-60 minutes. Let cool to the touch. Squeeze the now softened cloves from skins and set aside. Discard skins.

 

BLACK BEAN HUMMUS

A Middle Eastern dip for crudites and pickled vegetables!


INGREDIENTS:
• 2 cups cooked black beans, drained well
• 1 cup cooked garabanzo beans, drained well
• 1 tablespoon roasted garlic**
• 1 teaspoon ground cumin
• 2 tblsp. Tahini, [sesame seed paste] Use 1 tblsp. Asian sesame oil if Tahini not available.
• 1 tblsp. lemon juice or lime juice, fresh
• 1/4 cup virgin olive oil
• Salt & pepper to taste
• 1 tsp. cayenne pepper optional
PREPARATION:
• Puree the ingredients in a food processor and chill.
Serve as a dip with assorted fresh vegetables, pickled vegetables, Armenian cracker bread, or other crackers.
**SEE ROASTED GARLIC UNDER "VEGETABLES"



HUMMUS - GARABANZO, CECE OR CHICK PEA DIP

Hummus is probably the most popular appetizer/dip throughout all of the Mediterranean and the Middle East. From Gibraltar to India hummus is the universal dip. Easy to make, easy to serve and healthful as well.


12

In the Middle East, where argumentative discourse is the rule of the day, The present controversy is over who invented Hummus. Since the Greeks have staked their claim on the discovery of Feta cheese, the Lebanese now claim Hummus for their own. Since they all at one time came from the same tribe, just who the hell cares! It is a known fact that inhabitants of that part of the World have been savoring it for thousands of years, just about as long as they have been fighting one another. On a lighter note, Hummus is a little heavier or thicker than normal dip, so break out the pita bread, pita crisps or chips or cruditès** (Strips of raw veggies, such as carrot or celery sticks for eating this dip. Enjoy!


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4
• 1 pound cooked chick peas, drained, liquid reserved
• 1 tablespoon roasted garlic
• ¼ cup extra virgin olive oil
• 2 tablespoons thick yogurt (Greek or whole milk yogurt)
• ½ cup lemon juice, or more to taste
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 3 tablespoons tahini paste, or more to taste
• Salt and pepper

For garnish:

• Brunoise red onion
• Roasted pine nuts
• Parsley
• Extra virgin olive oil
• Lemon juice
• Pita Bread

DIRECTIONS:

1. Combine all ingredients for hummus in a large food processor or electric mixer and puree. Add a little of the reserved chick pea liquid to smooth out. Adjust seasoning as needed. Press hummus through a large sieve. Garnish and serve with pita bread, pita crisps or chips, or cruditès
**. 13COOK'S NOTE** **Cruditès are a good strong dipper for hummus. Besides carrots and celery, think jicama, parsnips, snap peas, scallions, red bell pepper or fruits like pears and apples.

PINEAPPLE NUT BREAD
    (Liberia)
    Yield: 10-inch loaf

The women of Liberia are excellent bakers. Pineapple Nut Bread is a favorite. This bread cuts better on the second day so plan to make it a day ahead. Slice it thinly and serve with cream cheese. It's a great change from our usual datenut bread.

In a 4-quart bowl:

Combine: 2 1/2 cups ALL-PURPOSE FLOUR

1 cup BRAN
1 Tbs. BAKING POWDER
1 tsp. BAKING SODA
1 tsp. SALT
1/2 cup CHOPPED ROASTED PEANUTS (or WALNUTS).

Beat 2 EGGS until light.

Add 3/4 cup CRUSHED PINEAPPLE, drained.

Add wet ingredients to dry and stir thoroughly.

Bake at 350' in greased loaf pan for 1 hour. Test with toothpick. (When toothpick is dry, bread is done.)


MEAT SAMOSAS

In a 1-quart bowl:

Combine 2 cups FLOUR, sifted, with water to make a stiff dough.

Knead until smooth and divide in 4 parts.

Roll each piece into a circle 4 inches in diameter on a board.

Brush each with COOKING OIL.

Sprinkle evenly with flour.

Place the circles on top of each other with floured sides facing.

Gently Roll pile of circles into large circle 8 to 9 inches in diameter.*

*Note: at beginning pastry should be turned over while rolling to make all circles same size.

On iron grill or flat Teflon pan:

Fry pastry on both sides without browning it (about 2 minutes on each side). (Large and small bubbles will swell up pastry indicating when done.)

CooI slightly.

Cut pastry in three uniform strips and peel off pieces. There are now twelve strips.

In a 1-quart saucepan:

Combine: 1 Ib. COOKED MEAT (beef or lamb), ground or finely minced

1 clove GARLIC, mashed
1 tsp. SALT
1 tsp. MINT LEAVES, dried
1/2 cup CHOPPED ONIONS
1/4 tsp. CINNAMON
1/4 tsp. GINGER
1/4 tsp. CLOVES
1/4 tsp. CHILI POWDER
4 Tbs. LEMON JUICE.

Cook mixture for 10 minutes stirring constantly. Cool.

Make a cone at one end of the pastry strip.

Hold the cone in left hand and fill with mixture.

Turn the flap over to form a three-cornered pastry.

Seal the edge with a paste made with 1 Tbs. FLOUR and

1 Tbs. WATER.

Chill for 1 hour.

Deep-Fat Fry at 375' until golden brown.

Serve with LEMON WEDGES while still hot.

As an adaptation, you can make Samosas with pie crust. Purchase the packaged mix and bake the Samosas. 0r in making your own pie crust cut down on shortening by half for deep-fat frying.


 

 

MINT TEA

    Yield: 8 servings

Into a 6 cup glass or china teapot:

Pour boiling water, rinse and throw the water away.

Put in: 3 heaping Tbs. OOLONG TEA (do not use teabags)

2 heaping Tbs. DRIED MINT LEAVES
1/2 cup SUGAR.

Fill the teapot to the brim with BOILING WATER.

Allow to steep covered for 5 minutes.

Stir up the infusion and taste the liquid to see if it is sweet enough.

Strain into juice glasses (5 to 6 oz.).

Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes. Stir again. Taste for sweetness. Strain to serve.


 

 

MOROCCAN COCONUT CAKES

    Yield: 1 1/2 Ibs. coconut fudge

You may want to make Moroccan Coconut Cakes, a delicious sweetmeat much like coconut fudge. They are easy to make and ideal to serve later in the evening after the Moroccan dinner.

In a 2-quart saucepan:

Combine: 2 cups GRATED COCONUT (moist, canned or fresh)

3/4 cup EVAPORATED MILK
2 cups SUGAR

Simmer gently to 238' or until a soft ball is formed in cold water.

Add: 1 oz. BUTTER and

2 Tbs. LEMON RIND.

Cool to room temperature in the pan.

Beat as you would fudge until thick and glossy.

Pour into a square (8 x 8-inch) pan lined with wax paper.

Chill and cut into 1-inch squares.

 

 

CHICKEN IMOYO

    Chicken and Okra (Nigeria)
    Yield: 8 portions

Imoyo refers to the name given dishes of this type by slaves liberated from Brazil who settled in Lagos. Very often onions, peppers, and tomatoes are not cooked but added raw at the last moment. Imoyo is generally served with cassava flour dumplings cooked in the drained chicken stock.

In a 4-quart saucepan:

Place: 2 3-1b. CHICKENS cut in serving pieces.

2 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. CRUSHED RED PEPPER
2 medium ONIONS, peeled and cut in quarters.
2 quarts WATER.

Simmer gently for 30 minutes.

Add: 4 TOMATOES, cut in halves.

1 Ib. FRESH OKRA, ends cut and left whole (if not available use 1 16-oz. can okra drained, but add it during the last 5 minutes of cooking).
4 GREEN BELL PEPPERS, cleaned and cut in quarters
1 tsp. CHILI POWDER (optional) or use 1/2 tsp. crushed red pepper
4 Tbs. TOMATO PUREE or PASTE
2 Tbs. LEMON or LIME JUICE.

Simmer until vegetables and chicken are cooked.

Correct the Seasoning

Drain vegetables and chicken from the stock and place in serving bowl.

Add 3 Tbs. BUTTER and permit to melt over them.

Use the stock for cooking rice, Ugali, or yams.


Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

By French Tart

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine.

Cook Time: 3 hrs 30 mins

Ingredients: Servings: 6

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)

OPTIONAL

2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
 

Directions:

1 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
2 Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
3 Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
4 Add herbs,spices & finely chopped ginger with salt & pepper to taste.
5 Finally add tinned tomatoes & mix well.
6 Pour the above tomato,onion & spice mix into slow cooker or tagine.
7 Add chicken & chickpeas & mix well.
8 Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
9 Give it a gentle but good stir to mix everything together well.
10 Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
11 If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
12 Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
13 Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
14 Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.