Curry Beef Soup

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This soup recipe originated in South Africa, and the curry flavor is thought to have come from the influence of the many East Indians brought into South Africa to work on the railroads.  Where there are groups of people with specific food tastes, ther are bound to be crossovers into the existing cuisine of a place.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 1/2 cups chopped onion
  • 1 pound beef, cut into 1/2 inch cubes
  • 7 cups beef stock
  • 3 tablespoons Malawi Curry Powder
  • 2 whole bay (laurel) leaves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups 3/4 inch cubed potatoes
  • 2 tablespoons cider vinegar
  • * Garnish: chopped cilantro or chopped scallions

Instructions

Heat the oil in a large, heavy casserole; add the onion and the beef and saute until the beef is browned, about 2 minutes.  Add the stock, curry powder, bay leaves, salt, and pepper; bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 30 minutes.

Stir in the potatoes and vinegar, cover, and simmer for 45 minutes to 1 hour, until the beef is tender.  Serve hot and add garnish.

Ethiopian Chicken Stew

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Ethiopian food is unique in its flavors and is flavored with chiles rather than curry.  When you have a chance ot eat at an Ethiopian restaurant, go with several people and order different dishes, and make sure to include Ethiopian Chicken Stew.  You will find the mean includes Injera Bread that is used to scoop up the food, rather than forks.  Serve the stew the same way when you make it.

Ingredients

  • 6 pounds chicken pieces, skin removed
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 4 cloves garlic, minced
  • 3 cups minced onion
  • 6 ounce can tomato paste
  • 1/4 cup Berbere
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 8 hard boiled eggs, shells removed

Instructions

Pierce each piece of chicken with a for several times.

Heat the butter and vegetable oil in a large, heavy casserole and add the garlic and onion and saute for 2 minutes.  Then, add the tomato paste, berbere, salt, and pepper and simmer, stiring occasionally for 5 minutes.

Add the chicken pieces and toss to coat with the sauce.  Add just enough water to barely cover the chicken, bring the mixture to a boil, cover, reduce the heat to a simmer, and simmer for 30 minutes.

Add the hard-boiled eggs and simmer for 20 minutes, keeping the liquid to a consistency of a thick soup.

Cut eggs in half and serve immediately

Chicken and Okra Stew or African Gumbo

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Okra is frequently used in African stews as a thickening agent, and it was African slaves who brought okra to the New World.

Ingredients

  • 4 pounds chichen, cut into serving pieces
  • * Flour for dredging
  • 3 tablespoons peanut oil
  • 2 cups chopped onion
  • 1 teaspoon salt
  • 2 teaspoons cayenne
  • 4 cups chopped tomato
  • 1 quart chicken stock
  • 1 pound okra, cut into rounds
  • 1 tablespoon flour
  • 1/4 cup warm water

Instructions

Wash the chicken and pat the pieces until they are dry.  Place the flour in a paper or plactic bag and dredge the chicken, a few pieces at a time.

Heat the oil in a large, heavy casserole and add the chicken, a few pieces at a time, and brown them.

Add the onion, salt, cayenne, tomato, and stock and bring the mixture to a boil.  Reduce the heat to a simmer, cover, and simmer until the chicken is tender, about 50 to 60 minutes.

When the chicken is tender, add the okra and simmer for 10 minutes.  The okra should thicken the stew.  If the stew is not thick enough, mix the flour and the water and stir into the stew.

Curried Chicken and Banana Soup (Supu Ya N Dizi)

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This recipe is from Tanzania, East Africa.  Even though soups and stews are common throughout Africa, this recipe shows the Indian influence with the addition of curry.

Ingredients

  • 4 pounds of chicken pieces
  • 3 tablespoons peanut oil
  • 3 cloves garlic, minced
  • 1 cup chopped onion 2 cups chopped celery
  • 2 1/2 tablespoons hot Madra curry powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground or crushed red chile
  • 2 cups chopped tomato
  • 1 cup shredded coconut
  • 1 1/2 quarts stock
  • 2 slightly under ripe bananas, sliced 

Instructions

Brown the chicken in the oil, using a large, heavy casserole.  Drain the chicken on paper towels and set aside.

Saute the garlic, onion, and celery in the remaining oil for 1 minute.  Add the curry powder, salt, black pepper, and red chile and saute for 1 minute.

Add the chicken to the sauteed vegetables and add the tomato, coconut, and chicken stock.  Bring the mixture to a boil reduce the heat to a simmer, cover and simmer for 40 minutes until the chicken is very tender.

Remove the checken pieces and remove the meat from the bones; add the meat to the simmering stock mixture, then add the banana, and simmer for 10 minutes.

Crab and Green Chile Stew (Kotokyim)

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This dish from Ghana is delicious and easy to make.  The hot chilies are countered by the tomatoes and the crab.  Serve this dish with hot, cooked rice.

Ingredients

  • 1 onion, peeled and cut into quarters
  • 3 to 4 hot chiles, such as serrano or jalapeno seeds and stems removed
  • 2 tablespoons peanut oil
  • 1 pound cooked crab meat, flaked
  • 1/2 teaspoon salt
  • 1/2 freshly ground white pepper
  • 3/4 cup tomato or canned V 8 juice
  • * Garnish: minced parsley

Instructions

Place the onion, chiles and the oil in a food processor or blender and mince finely.  Heat a deep skillet, and the minced mixture, and saute for 1 minute.

Add the chopped tomatoes and saute until the tomatoes are soft; then, add the crab meat, salt white pepper, and tomato juice and simmer for 15 minutes, covered.

Garnish with minced parsley.