Saturday, January 16, 2010

African Recipes

Just 4 u

BEAN DROPS (BINCH AKARA)
1 pound black-eyed beans (peas)
2 teaspoons salt
1 small onion, very finely chopped
2 cups oil

Pour dry beans in a blender with a cup of water. Chop for one minute. Pour in large bowl add water. Stir
until skins float. Strain into colander; allow all skin and eyes to flow out. Blend beans, onion and
pepper. Pour in a bowl, add salt, and stir with a wooden spoon for two minutes. Heat oil until
moderately hot.
Drop mixture into oil with spoon. Fry until golden brown. Drain on absorbent paper.
Small balls can be served with toothpicks.

CORNED BEEF CAKES
1 pound potatoes or yams
salt and pepper to taste
1 small onion, chopped
2 eggs, beaten
1/4 cup milk
7 ounce can corned beef
2 cups bread crumbs for coating

Deep fat for frying
1 teaspoon cayenne pepper, optional
1 tablespoon finely chopped parsley
Peel potatatoes or yams; wash and boil in salted water until tender, drain and mash. Add pepper or
cayenne, chopped onions, parsley and corned beef. Add milk to eggs. Add two tablespoons egg mixture
and mix well. Form into flat cakes, brush with eggs, coat with bread crumbs. Fry in oil until golden
brown. Drain on tissue paper, serve hot.

AFRICAN VEGETABLE STEW (Serves 4):
"A spicy vegetable stew" I got this recipe from my mom, who got it from a friend. It's very easy to
make.
1 very large onion,chopped
1 bunch Swiss chard
1 can garbanzo beans 500 g (known also as chick peas, ceci, etc.)
1/2 cup raisins 75 g
1/2 cup uncooked rice 100 g
several fresh tomatoes (or 1 large can 800 g of canned tomatoes)
1 clove garlic (or more to taste)
2 yams
salt and pepper to taste
tabasco sauce to taste
Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit. Either
peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add
garbanzos, raisins, yams, tomatoes, salt, and pepper. Cook a couple of minutes. Make a well in the
center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook
until rice is done\(emabout 25 minutes. Add Tabasco sauce to taste. I find that the flavors of the
vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You
should add enough to make the stew seem spicy to you. Difficulty: easy. Time: 15 minutes preparation,
30 minutes cooking. Precision: no need to measure.