Biriani

Dave DeWitt Leave a Comment

Slow cooking is the key to a good biriani.  The Indian origina of this South African dish are evident with the many spices that are included.  It is frequently served at weddings and other celebrations.

Ingredients

  • 2 pound lamb or beef
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 3 cups chopped onions
  • 2 teaspoons salt
  • 1 teaspoon cayenne
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon dried, crushed fennel
  • 3 cardamon seeds, crushed
  • 1/2 teaspoon cinnamon
  • 1/2 to 1 cup water
  • 2 tomatoes peeled and sliced
  • 4 cups water
  • 2 cups rice
  • 1/2 inch strand saffron, crushed
  • 1 tablespoon butter

Instructions

Cut the meat into bite sie pieces and set aside.

Heat the oil in a skillet and saute the garlic and onion until the onion starts to wilt, about 2 minutes.

Place the meat in a large, heavy casserole and add the sauteed mixture, 1 teaspoon salt, cayenne, ginger, fennel, cardamon, cinnamon, 1.2 cup water, and layer the tomatoes on top.  Cover and simmer over a ver low heat for 30 minutes, or until the meat is nearly cooked.

Bring the 4 cups of water to a boil, add the rice, saffron, and the remaining 1 teaspoon salt.  Cover, reduce the heat to a simmer, and cook for 20 minutes.  When the rice is don stir in butter.

Preheat the over to 250 degrees F.

Grease the bottom of a large, heavy casserole with a little oil, and 1/3 of the rice, 1/2 of the meat mixture, 1/3 of the rice, the remaining meat mixture, and top with the remaining rice.  Sprinkle the top with water.  Cover tightly and place the casserole in the oven.  Bake slowly for 1 1/2 hours, checking to see that there is always a little moinsture in the casserole; sprinkle with more water, if necessary.

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.

Peanut-Piquin Soup

Dave DeWitt Recipes Leave a Comment

Each Afican country seems to have its own version of peanut soup, or groundnut soup.  It is common all over Africa, but it is especially popular in the in the western part.  The soup can be made a day head to blend the flavors, and then carefully reheated.

Ingredients

  • 1 pound shelled, roated peanuts
  • 1 tablespoon peanut oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrots
  • 3 dried, crushed piquin chiles, or 3 fresh jalapenos, seeds and stems removed, minced
  • 8 cups beef or chicken stock
  • 3/4 cup milk
  • 3/4 cup cream
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • * Garnish: chopped parsley and chopped chives

Instructions

Rub the skins off the peanuts.  Place the nuts in a food processor and grind them to a very fine meal.  Set aside.

Heat oil in a large casserole and saute the onion and carrots for 2 minutes.  Add the chiles, the reserved nuts, and the stock and brin the mixture to a boil.  Lower the heat to a simmer, and simmer uncovered fo 1 hour, stirring occasionally.

Pour 1/2 cup of the milk into a small jar, add the cornstarch, and shake vigorously,  Pour the mixture through a fine sieve into the soup and then stir continously for 1 minute.  Then, add the remaining milk, all of the cream, and the salt.  Simmer for 3 minutes, and do not allow the mixture to boil.  Cover the soup and let it simmer for 30 minutes.

Serve the soup hot, garnish with the parsley and chives.

Chicken and Okra Stew or African Gumbo

Dave DeWitt Recipes Leave a Comment

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)

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.