Steamed Crayfish with Cayenne-Spiced Butter

Dave DeWitt Recipes Leave a Comment

A wide variety of seafood is both extraordinarily popular and available in South Africa.  This spicy starter features crayfish steamed in wine, vinegar herbs, which is then reduced to form the base of a hot butter sauce.  Please note:  To preserve the succulent flavor, the crayfish must be freshly steamed and should not be refrigerated between steaming and serving.  The sauce, too, should be freshly makde and spooned over the crayfish while it is still warm.

Ingredients

  • 8 crayfish tails (or substitute large shrimp)
  • 4 ounces dry white wine
  • 2 ounces white wine vinegar
  • 1 dried or fresh bouquet garni (parsley, fennel, thyme)
  • Cleaned butter lettuce leaves
  • Spiced melon or paw-paw
  • Sprigs of parsley
  • The Butter
  • Stock from poaching cray fish
  • 4 1/2 ounces cold butter, cut in small cubes
  • Freshly ground black pepper
  • 1 teaspoon cayenne powder or to taste

 

 

 

Instructions

Slice the crayfish tails by snipping down the length of the shell–both back and belly–with a pair of scissors.  With a sharp knife cut through the flish and remove alimentary canal.  (Doing it this way is preferable to simply slicing through the shell, which is inclined to damage the flesh).

In a medium saucepan combine the wine, vinegar and herbs.  Bring to boil and add the crayfish, shells down.  Cover and simmer very gently for 4 to 5 minutes until the crayfish is perfectly cooked.  Remove from stock and cover with foil to keep warm while preparing the sauce.

To make the Butter, increase the heat and boil the stock uncovered until it is reduced to about 2 tablespoons.  Remove from the heat, discard the herbs and whisk in the butter a little at a time, until the sauce is silky smooth.  Season with the ground pepper and cayenne.

To Serve: Arrange the lettuce leaves on the four serving plates.  Remove the crayfish for the shells, place each piece ont the lettuce and spoon over just a touch of the butter sauce.  Garnish each serving with sliced melon and a sprig of parsley.  Serve warm

Curry Beef Soup

Dave DeWitt Recipes Leave a Comment

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

Dave DeWitt Recipes Leave a Comment

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

Curried Chicken and Banana Soup (Supu Ya N Dizi)

Dave DeWitt Recipes Leave a Comment

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.

Chilled Avocado Soup

Dave DeWitt Leave a Comment

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