Avocado Smoked Fish with Hot Sauce

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This recipe is from Zaire, where its is know as “Senegalese Quiche.”  Feel free to choose another hot sauce to serve over this dish.

Ingredients

  • 4 hard-boilded eggs
  • 1/4 cup milk
  • 1/4 cup lime juice
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup vegtable oil
  • 2 tablespoons olive oil
  • 1/2 pound smoked fish, such as salmon
  • 2 large ripe avocados
  • 1 red bell pepper
  • 1 can pimentos (cut in strips)
  • 1/4 cup West African Pili-Pili Sauce

Instructions

Peel the hard-boiled eggs and take out the egg yolks.  Mash the egg yolks in a large bowl.  Mix in the mild and stir until if forms a smooth paste.  Add 1 tablespoon of the lime juice, the sugar and salt.  Mix well.  Pour in the vegetable oil and olive oil.  The stir in the rest of the lime juice.  In a separate bowl, place the chipped egg whites and flaked smoked fish.  Make sure all of the skin and bones are removed.  Then add the fish and egg whites into the sauce; toss gently and thoroughly.  Refrigerate mixture and then just before serving, cut avocados in half, take out seeds and all brown fibers.  Spoon mixture into avocado halves and top with either pepper strips or pimento strips.  Spoon the hot sauce over the dish and serve immediately.

Berbere Crackers

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These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.

Ingredients

  • 2 cups unbleached or wholewheat flour
  • 2 tablespoons Berbere
  • 1 tablespoon sugar
  • 2/3 cup water
  • 1/4 cup light oil

Instructions

Preheat oven to 35o degrees Fahrenheit.  In a bowl, combine the flour, berbere, sugar and salt.  Gradually mix in about 2/3 cup water until a thick past forms.  Dump the mixture onto a floured board and knead it until you have a stiff dough.  Make a well in the center of the dough ball and pour in the oil; fold the dough over the oil and knead again until well mixed, about 5 minutes.

Cover the dough with a cloth to keep it moist, and break off chunks of it to roll into 1/2 inch round strips.  Cut the strips into 1/2 inch long pieces, preferably using scissors so that the ends will be pinched.  Bake on a flat sheet or in baking tins for 20 to 30 minutes, until crisp.  Stir three or four times to ensure even browning.  When cool, store in airtight container.

Feisty Fish Cakes

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Fish is such a common and cheap food in West Africa, it’s no wonder that there are numerous recipes for spicy fish cakes such as these.  Try them served hot with a spicy dipping sauce.

 

Ingredients

  • 1 1/2 cups potatoes, peeled
  • Salt and pepper to taste
  • 1 pound cooked fish fillets, skinned
  • Salt and fresh ground black pepper
  • 4 tablespoons grated onion
  • 1 tablespoon chopped parsley 1/2 teaspoon cayenne
  • Pinch of grated nutmeg
  • 2 eggs, lightly beaten
  • Toasted crumbs for coating
  • Safflower oil for frying
  • Dipping sauce of choice

Instructions

Cook the potato in a little salted water, drain, mash and season with salt and pepper.  Flake the fish and mix with mashed potato, onion, parsley, cayenne, nutmeg and beaten egg.

Drop spoonfuls of the fish cake mixture into the crumbs and coat evenly.  Form the mixture into patties with your hands, flattening them slightly.

Fry the fish cakes in hot oil until they are crisp and golden.  Remove from the oil and drain on paper towels.

Heat Scale: Varies, depending on the dipping sauce you choose.

Captetown Curry Capsicum Prawns

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These butterflied, basted and grilled prawns are a sizzling sensation from South Africa.  Serve with rice and a Green Mango Salad, and make sure there are plenty of lime wedges.

Ingredients

  • 24 to 32 large prawns in shells
  • 1/3 cup safflower oil
  • 1/3 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Malawi Curry Powder
  • 2 jalapenos, stemmed, seeded and chopped
  • Salt and milled black pepper
  • 1 cup half and half
  • Lime wedges for squeezing

Instructions

Slit the prawns down thier backs, devein and place shells down on grilling tray.  Heat the oven griller

Mix together the oil, lemon jucie, mustard, curry powder, jalapeno, salt and pepper.  Brush the mixture over the prawns.  Grill for 4 to 5 minutes until cooked, then transfer the prawns to a warm serving platter.

Pour the remaining basting mixture into the grilling tray, add the cream and coook on the stovetop until the sauce thickens to the corrrect consistency.  Check the flavor and adjust if neccessary.  Pour the sauce over the prawns or offer it seperately in small serving bowls.

Garlic Cayenne Calamari with Nigerian Fried Pepper Sauce

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This South African recipe is a party favorite.  However, take care to not over cook the calamari; it turns from tender to tough and chewy very quickly, so removed from the pan the moment it is done.

Ingredients

  • 1 1/2 pounds calamari tubes, throughly cleaned
  • 1/2 cup flour
  • 1 teaspoon milled black pepper
  • 2 teaspoons cayenne
  • 7 ounces butter
  • 2 tablespoons crushed garlic
  • Fresh lemon juice
  • Lemon wedges for squeezing
  • Nigerian Fried Red Pepper Sauce

Instructions

Slice the calamari according to size; smaller specimens are better cut in half, lenghtwise, laid flat and each piece scored lighly in a diamond pattern.  Next, toss the calamari in the flour seasoned with the black pepper and cayenne.

In a large, non-stick frying pan, heat the butter and oil until it starts to brown.  Stir in the garlic, add the calamari and cook for one and a half to two minutes, depending on the thickness.  Press it down with a spatula to brown nicely.  Cook the calamari in batches, to control how quickly it cooks.

Transfer the calamari to a warmed serving platter, and squeeze the lemon wedges over the top.  Last, spoon the sauce over the appetizer.  Garnish with lemon wedges and serve with rice.