Black-Eyed Peas with Coconut Milk and Ethiopian Spices
from chef Marcus Samuelsson
2 cups dried black-eyed peas (12 ounces)
4 tablespoons unsalted butter
1 large red onion, minced
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 habanero chile, seeded and minced
2 teaspoons berbere seasoning (see Note)
1 teaspoon ground turmeric
3 medium tomatoes, chopped
1 cup coconut milk
1 cup chicken stock or low-sodium broth
1/3 cup chopped cilantro
2 scallions, thinly sliced
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then drain well.
Meanwhile, in a large saucepan, melt the butter. Add the onion, ginger, garlic and chile and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add the berbere and turmeric and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until softened, about 5 minutes. Stir in the coconut milk and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes.
Add the peas to the sauce and cook over moderately low heat, stirring, until the peas are lightly coated, about 10 minutes. Fold in the cilantro and scallions and serve.
Note: Berbere is an Ethiopian ground red chile spice mix. It’s available at specialty food shops and from kalustyans.com.
It's getting closer to Kwanzaa (OK, more than 3 weeks away)! It's always celebrated from Friday, December 26 to Thursday, January 1. There are some nice recipes below. Feel free to post your own!
1 1/4 pounds fresh or frozen medium shrimp, peeled and deveined
3 cups fresh or frozen cut okra, thawed (12 ounces)
2 tablespoons cooking oil
1 tablespoon sugar
1 tablespoon vinegar
2/3 cup all-purpose flour
1/3 cup cooking oil
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green sweet pepper
1 clove garlic, minced
1/4 teaspoon crushed red pepper*
1/4 teaspoon paprika*
1/4 teaspoon dried thyme, crushed*
1/4 teaspoon black pepper*
1/8 teaspoon ground red pepper*
4 cups reduced-sodium chicken broth
1/3 cup tomato paste
1 bay leaf
6 ounces cooked andouille or smoked sausage, halved lengthwise and cut into 1/2-inch-thick slices
1 cup chopped cooked turkey or chicken
4 ounces cooked crabmeat, cut into bite-size pieces (optional)
1 tablespoon creamy peanut butter
3/4 teaspoon file powder (gumbo file)
5 cups hot cooked rice
fresh marjoram sprigs (optional)
Thaw shrimp, if frozen. Rinse shrimp and pat dry; set aside.
In a saucepan cook okra in the 2 tablespoons oil and the sugar about 5 minutes or until almost tender. Remove from heat. Stir in vinegar and set aside.
For roux, in a heavy 4-quart Dutch oven stir together flour and the 1/3 cup oil until smooth. Cook over medium-high heat for 5 minutes, stirring constntly with a long-handled wooden spoon. Reduce heat to medium. Cook and stir constantly 10 to 15 minutes more or until roux is a dark reddish-brown. Stir in onion, celery, green pepper, garlic, crushed red pepper, paprika, thyme, black pepper, and ground red pepper (or Cajun seasoning, if using). Cook and stir over medium heat about 5 minutes or until vegetables are tender.
Gradually stir broth into roux mixture. Stir in tomato paste and bay leaf. Bring mixture to boiling. Add shrimp. Cook 2 minutes or until shrimp turn opaque. Stir in sausage; turkey; crabmeat, if using; cooked okra; peanut butter; and file powder. Heat through. Discard bay leaf. Season to taste with salt and pepper. Serve over hot cooked rice. Pass hot pepper sauce. Garnish with fresh marjoram sprigs, if desired.
Makes 10 servings
*Note: For convenience, use 1-1/2 teaspoons Cajun seasoning in place of the crushed red pepper, paprika, thyme, black pepper, and ground red pepper.
Potato Kwanzaa Biscuits
- Crushed and cooked potato- 2 medium sweet potatoes.
- Sugar- ¼ cup
- Beaten egg- 1
- Melted butter- 1 tablespoon
- Milk- 1 cup
- Flour- 3 cups
- Baking powder- 1 teaspoon
- Shortening- ½ cup
How to make:
- Add sugar, egg and melted butter with sweet potato in a bowl.
- Thrash the combination using a fork until smooth.
- Add milk and stir.
- Keep the mixture aside.
- Self raising flour and baking powder have to be mixed in a large bowl.
- Stir it.
- Cut in shortening until mixture looks similar to coarse crumbs.
- Add the potato mixture with the combination of flour and baking powder.
- Stir and combine the mixture properly.
- Use a smooth surface.
- Squeeze lightly for 12 strokes.
- Roll out the dough, thickness should be ½ inch.
- Use a floured biscuit cutter to cut it.
- If needed then reroll the dough.
- Place biscuits 1 inch apart on a large baking sheet.
- Bake the combination in a 400 degree F oven approximately for 15 to 20 minutes.
- The color of the biscuit should be light brown.
Make 16 to 18 biscuits
1/4 teaspoon salt
1/3 cup all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1 1-1/2-pound boneless pork shoulder roast, cut into 1-inch cubes
1/4 cup cooking oil
2 cups chopped onion
1 to 2 hot peppers, such as jalapeno or serrano, finely chopped*
4 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes with herbs
2 14-1/2-ounce cans vegetable or chicken broth
1 6-ounce can tomato paste
1 cup chopped carrots
1 cup chopped green sweet pepper
2 teaspoon dried thyme, crushed
1 bay leaf
1-1/4 cups long grain rice
In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. Add half the pork cubes. Seal bag; shake to coat pork. Repeat with remaining pork cubes.
In a 4- to 6-quart stock pot or Dutch oven brown pork cubes, half at a time, in hot oil until lightly browned; remove and set aside. Add onions, hot peppers, and garlic to oil in pan. Cook, stirring occasionally, until lightly browned. Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 8 to 10 servings.
*Note: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot soapy water after handling chili peppers.
Grilled Chicken with Citrus Onions (Yassa Chicken)
3 medium chicken breast halves (about 1-1/2 pounds)
3 medium chicken drumsticks (about 3/4 pound)
3 medium chicken thighs (about 1 pound)
4 cups sliced onions
1/2 cup lemon juice
1 tablespoon cooking oil
1 jalapeno pepper, seeded and chopped*
1 teaspoon dried thyme, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 tablespoons snipped fresh parsley
Hot cooked rice (optional)
Skin chicken pieces, if desired. Place chicken and sliced onion in a large self-sealing plastic bag set in a shallow dish. For marinade, combine lemon juice, jalapeno pepper, thyme, garlic, salt, pepper, and bay leaves. Pour over chicken and onion. Close bag. Marinate in the refrigerator for 2 hours, turning bag occasionally.
Remove chicken pieces, reserving marinade and onion in bag. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on the grill rack over the drip pan. Cover; grill for 50 to 60 minutes or until chicken is tender and no longer pink. (Breast should reach 170 degrees F; leg and thigh should reach 180 degrees F.) Or, to broil, place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 20 minutes or until lightly browned. Turn chicken. Broil 5 to 15 minutes more or until chicken is tender and no longer pink.
Meanwhile, in a medium saucepan bring onion slices and reserved marinade to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until onions are crisp-tender and most of the liquid has evaporated, stirring occasionally. Transfers onions to a serving bowl; sprinkle with parsley. Pass onion with chicken and serve over rice, if desired. Makes 6 servings.
*Note: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot, soapy water after handling chili peppers.
This post was modified from its original form on 17 Dec, 8:32
Beef and Groundnut Stew
2 pounds boneless beef chuck pot roast, cut into 1-inch cubes
1 tablespoon peanut oil or cooking oil
1 large onion, chopped (1 cup)
2 cups water
2 large tomatoes, peeled and chopped (1-1/2 cups)
1/2 cup finely chopped fresh, mild green chili peppers (such as Anaheim)
1 teaspoon salt
1/2 teaspoon crushed red pepper
3/4 cup peanut butter
3 cups hot cooked rice
6 hard-cooked eggs, sliced (optional)
Trim fat from meat. In a 4-quart Dutch oven brown half the beef in the hot oil. Remove from pan. Brown remaining beef with the onion. Drain off fat. Return all beef to pan.
Stir in water, tomatoes, chili peppers, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat is tender.
Remove about 1 cup of the broth from the meat mixture; stir into peanut butter. Return peanut butter mixture to Dutch oven. Heat through. Serve over hot cooked rice. Garnish with egg slices, if desired. Makes 6 servings.
Peanut Soup with Okra Croutons
Yamuna Devi, "Yamuna's Table"
1/2 tb Peanut oil
1/4 ts Crushed red pepper flakes
1/2 tb Coriander seeds
1/2 c Celery, diced
1/2 c Carrot, diced
2/3 c Butternut squash, diced
2/3 c Potatoes, diced
1 c Peanuts, roasted, shelled & unsalted
6 c Stock
1 tb Lemon juice
Salt & pepper
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
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
African Tomato-avocado-buttermilk Soup
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
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
North African Lamb Kebabs
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
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.
Yogurt Dipping Sauce
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon fresh lemon juice, or more to taste
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh dill
Combine all ingredients in a small bowl. Refrigerate until ready to serve.
African Vegetarian Stew
Source: Holiday Cookbook, American Diabetes Association
4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.
Yield: 8 servings
One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0
African Squash And Yams (futari)
Betty Crocker Regional and International Recipes
1 sm Onion; chopped, pared & cut into 1" pieces
2 tbs Oil
1 c Coconut Milk
1 lb Hubbard squash; pared and cut into 1 inch pieces
1/2 tsp Salt
1/2 tsp Ground cinnamon
2 medium size Yams or sweet potatoes
1/4 ts Ground cloves
Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.
Makes 6 to 8 servings
Recipe by HarperCollins
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
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 mintues 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.
Sweet Potato Pie
2 c Sweet potatoes, drained
4 T Margarine, melted
1 c Sugar
1 tsp Cinnamon
1/4 tsp Grated nutmeg
3/4 c Milk
1 tsp Vanilla
1 9" pie shell, baked
1/4 c Chopped pecans
Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla.
Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie. Rotating midway through cooking, microwave on 70% (medium high) 6 to 8 minutes or until center no longer jiggles. If you prefer, you can bake it in the oven at 375 degrees for about 35-45 minutes or until it doesn't jiggle.
Yield: 8 servings