This pan-African soup is both cold and hot at the same time.  The chiles add the heat, and it is very refreshing in hot weather.  The chiles help to cool down the body.  Serve it as a first course with fresh bread.

Ingredients

• 4 ripe avocados, peeled and mashed
• 5 cups defatted chicken stock
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 3 serrano or jalapeño chiles, seeds and stems removed, minced
• 1 1/2 tablespoons minced scallions or chives

Instructions

Mash the avocados in a large bowl, add the stock, lime juice, salt, pepper, and chiles and mash until the mixture is semi smooth.  If you like a velvet texture, place the mixture in a blender or food processor and puree.  Chill the soup for several hours.

Garnish the soup with the scallions or chives.

Heat Scale: Medium

The use of curry is a more recent addition to West African recipes.  Curry mixes well with the many clasical African ingredients to create modern versions of the tradition foods.  The hot curry powder blends nicely with the coconuym milk to create a tangy Nigerian soup, tempered with the mild taste of the coconut milk.

Ingredients

• 3 cups coconut milk
• 3 cups chicken stock, reserving 1/4 cup
• 1 teaspoon cornstarch
• 2 teaspoons Malawi Curry Powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1/4 cup prepared grated coconut
• 1 tablespoon freshly grated ginger
• * Garnishes: 1/2 cup plain yogurt, 1/4 cup toasted coconut, minced parsley 

Instructions

Combine the coconut milk and the chicken stock in a large, heavy casserole and bring to a boil.  Reduce the heat slightly and add the curry powder, salt, pepper, grated coconut, and simmer for 10 minutes.

Mix the cornstarch with the reserved stock and add it in a steady stream to the simmering soup, stirrring constantly until the soup thickens slightly.

Serve the soup hot with all of the garnishes.

This delicious thick, yellow soup is rich in flavor and chilies.  Serve it as a first course and serve the Fruity Lamb Tajin as the entree.

Ingredients

• 2 tablespoons peanut oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 4 fresh jalapeno or serrano chiles, seeds and stems removed, and minced
• 1 1/2 cups chopped tomatoes
• 1 1/2 pounds yams or sweet potatoes, peeled and cut into 1 inch cubes
• 3 1/2 cups beef stock
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup half and half cream
• *Garnishes: chopped parsley and fresh grated ginger

Instructions

Heat the oil in a heavy, large casserole and add the chopped onion and carrot and saute for 1 minute.  Then, add the chiles, tomatoes, and cubed yams and saute and toss for 1 minute.  Add beef stock, salt, pepper, and bring the mixture to a boil; reduce the heat to a simmer, cover, and simmer for 30 minutes.  Remove the soup from the heat, allow it to cool for 20 minutes, and then puree it in a food processor or blender.  Do this in bactches, if necessary.

Return the soup to the casserole and bring to a boil; reduce the heat to a simmer, and the add the cream in a steady stream, stirring constantly.

Serve the soup hot and garnish with the parsley and ginger.

Plantains, those banana relatives that are eaten as a vegtable, are cultivated in many African countries.  This melange of sweet and hot platains make a delicious crunchy appetizer.  Serve it wit Ugandan Groundnut Sauce.

Ingredients

• 2 green plantains
• 2 yellow plantains
• 1/2 onion
• 1 tablespoon garlic powder
• 1/4 teaspoon salt
• 2 teaspoons cayenne
• Vegtable oil, for shallow frying

Instructions

Peel one of the green plantains and cut into very thin rounds, uning a vegtable peeler.  Heat the oil in a large frying pan over a moderate heat.  While the oil is heating, fry the plantain rounds in the oil for about 2 minutes, turning, until golden brown.  Drain on paper towels.

Coarsely grated the other green plantain and put on a plated.  Slice the oinion into wafer-thin shreds and mix with grated plantain.

Heat a little more oil in the frying pand and fry handfuls of the mixture for 2 to 3 minutes, until golden, turning once.  Drain on paper towels and keep warm with the green plantain rounds.

Heat a little more oil in the frying pan and fry handfuls of the mixture for 2 to 3 minutes, until golden, turning once.  Drain on paper towels and deep warm with the green plantain rounds.

Heat a little more oil in the frying pan and, while it is heating, peel the yellow plantain, then fry in the hot oil until golden brown,  turning to brown evenly.  Drain on paper towels and then arrange the three varieties of cooked plantains in shallow dishes.

Sprinkle with salt and serve as a snack with your favorinte hot sauce.