Smoky Hot Oyster Bites

Dave DeWitt Leave a Comment

These snacks from West Africa wrap canned oysters in crisp pastry fo a quick and delicious taste senstaion that may be served warm or cold. 

Heat Scale: Depends on how much Madagascar Sauce Dynamite one uses.

Ingredients

  • 2 cans smoked oysters, drained
  • 1 package comercial puff pastry, such as Pepperidge Farms
  • Madagascar Sauce Dynamite

Instructions

Preheat the oven to 375 degrees faharenheit.  Lightly oil a baking tray.  Roll out the pastry thinly and cust into circles about 8 cm in diameter.  Place a smoked oyster onto each circle.  Sprinkle some hot sauce over the oysters to taste.  Fold the pastry over and seal the edges wit a little water, crimping lighly with a fork.

Place the oyster bites on the baking tray and bake for 15 minutes until golden-brown.

Heat Scale: Varies depending on personal taste.

West African Banana and Chile Fritters (Kaklo)

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This is one of the more unusual vegetarian African appetizers.  Note the combination of bananas, chiles, and ginger which make for a sweet and spicy taste.

Ingredients

  • 2 bananas
  • 1 small onion, chopped
  • 1 tomato, chopped
  • 1/2 green chile pepper, such as jalapeno, stem and seeds removed, minced
  • 1/2 teaspoon salt
  • 1 teaspoon grated ginger
  • 1 cup flour
  • 1/8 cup water
  • Peanut oil for frying

Instructions

Peel the bananas and mash.  Add chopped onion, tomato and chile pepper and mash again.  Add the salt and ginger.  Mix flour and water, then add mash and stir well.  Heat the oil until hot enough for deep-frying.  Drop mixture half-teaspoonful at a time into oil and fry until golden grown.  Ball shoul be crisp on the outside, but soft on the inside.  Served as hot or cold snack, or hot with a main dish.

White Cheese and Tomato Salad

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Egyptians call any dish of raw vegetables a “salad”even though we would call this a dip or spread.

Ingredients

  • 8 ounces feta cheese
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons minced serrano chile
  • 2 tablespoons minced parsley
  • 1 large tomato, finely diced

Instructions

Mash the cheese, oil, lemon, chile, and parsley together with a fork.  Fold in the tomato.  Spread the mixture out on a serving plate and serve with pita toast points, crackers or other crisp bread.

Green Mango Salad

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Here is an unusal– and spicy– salad from Madagascar.

Ingredients

  • 3 jalapeno chiles, stems and seed removed, minced
  • 2 green mangos, pits removed, peeled and julienned
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 2 to 3 tablespoons minced fresh parsley
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • Salt to taste

Instructions

Combine all ingredients and serve as a side dish to grilled or roasted meat of fish.

Spicy Cape Kebabs

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From South Afirica come these delicious kebabs that are deliberately made small so that they fit the appeitizer designation.

Ingredients

  • 1 pound ground beef
  • 1 egg
  • 3 garlic cloves, crushed
  • 1/2 onion, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons dhania (ground coriander)
  • 1 teaspoon ground ginger
  • 2 teaspoons garam masala
  • 1 tablespoon lemon juice
  • 1 to 1 1/2 fresh white bread crumbs
  • 1 small green chile, such as jalapeno, seeds and stems removed
  • Salt
  • Vegtable oil, for deep frying

Instructions

Place the ground beef in a large bowl and add the egg, garlic, onion, spices, seasoning lemon juice, about 1 cup of the breadcrumbs and the chile.

Using your hands or a wooden spoon, mix the ingredients together until the mixture is firm.  If it feels sticky, add more of the breadcrumbs and mix again until firm.

Heat oil in a large heavy pan or deep fat fryer.  Shape the mixture into balls or fingers and fry, a few at a time, for 5 minutes or until well browned all over.

Using a slotted spoom, drain the kebabs and then transfer to a plate lined with paper towels.  Cook the remaining kebabs in the same way and then serve, if you like, with a spicy dip.