Two Pepper Potato Cakes

Dave DeWitt Leave a Comment

This recipe hails from Algeria, where it is a popular appetizer.  Note the use of paprika here — it was introduced form Hungary via Spain.

Ingredients

  • 2 pounds mashed potato
  • 1 tablespoon hot paprika pepper
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne
  • 1 bunch of cilantro, chopped
  • 3 eggs
  • Salt and pepper
  • Oil for frying

Instructions

In a large bowl, mix the potato with the spices, cilantro eggs and seasoning.  With floured hands, form the mixture into round flat cakes.  Cover and chill for 30 minutes.  Heat a shallow layer of oil in a frying pan, add the cakes in batcheds and fry until crisp and brown on both sides.  Transfer to paper towels to drain.  Serve Hot

South African Samosas

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A “high tea” treat in South Africa, this spicy pastry of sorts originated in India but was transferred to South Africa by railway workers.  Feel free to add more heat by increasing the amount of cayenne.

Ingredients

  • 1 pound ground beef
  • 3 green bell peppers, chopped
  • 1/4 teaspoon salt
  • 6 cloves garlic, finely chopped
  • 2 teaspoons caraway seeds
  • 1 pound onions, finely chopped
  • 1 teaspoon cayenne
  • 5 crushed cardamon pods
  • 1 teaspoon cinnamon
  • Juice of two lemons
  • 1 3/4 pound flour
  • oil for frying

Instructions

Place the ground beef in a large bowl and add the chopped green peppers, salt, garlic, caraway seeds, onions, cayenne pepper, cardamon, cinnamon and juice of lemons.  Combine throughly.  Flour a surface suitable to rolling out dough.  Place the meat mixture on the floured surface.  Knead in one cup of flour at a time until all of the flour is kneeded in.  Next form meat-dough balls about the size of a small meatball and fry on all sides in the oil until browned.  Frying time is ten to fifteen minutes per batch.  Drain on paper towels and serve warm.

Sesame Dipping Sauce

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This Middle Easter dish is popular in Egypt and Sudan.  It contains quite a bit of sesame seeds, and they are one of the oldest plants grown for oil.  In Africa, sesame is call been or simsim.  Serve this dip with raw vegatables or crackers.

Ingredients

  • 1 16-oucne can chickpeas, drained
  • 1 clove garlic, peeled
  • 4 teaspoons sesame seeds
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon butter, softened

Instructions

Put the chickpeas and garlic in a blender and grind until smooth.  Scrape the bowl and add the remaining ingredients, mixing well.

Blistering Bean Balls

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These bean balls from West Africa can be consumed hot or cold, as a snack or as a side dish.  Some West Africans eat them with Nigerian Fried Red Pepper Sauce for breakfast!  Others spinkle the balls while hot with additional red pepper or press crushed red chile pods into them.

Ingredients

  • 2 cups white beans or black-eyed peas
  • 1 medium onion
  • 1 fatalii chile (or substitiute habanero), seeds and stems removed
  • 1/2 tespoon ground ginger (optional; used in Ghana)
  • 1 teaspoon salt
  • Peanut or other vegetable oil for frying (traditionally palm oil)

Instructions

Soak the beans or peas overnight.  Drain and pound with a pestle or masher to loosen the skins, floating them off in running water, or spread on a board and use a rolling pin to rub the skins loose.  Soak futher, if necessary, until the beans or peas can be crushed.  Grind puree in an electric blender (adding water as needed) or pound to smooth consistency.  Grind or grate very finely the onion, and pepper if fresh, and add to the beans or peas.  Add eggs or other seasonings and beat the mixture throughly to incorporate some air.  Heat oil to 350 degrees fahrenheit.  Drop the mixture by spoonful into the hot oil and fry until deep brown.  Drain on paper towels.

Sweet-Hot Corn Cakes (Akpete)

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These interesting corn cakes from Ghana can be eaten hot or cold, alone, or with roasted peanuts for a snack or appetizer.

Ingredients

  • 2 cups white cornmeal
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon cayenne
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons peanut or vegtable oil
  • Water
  • Oil for deep-frying

 

Instructions

Combine the dry ingredients and oil in a bowl, then add just enough water to form a stiff dough.  Shape into egg-size oval cakes and dust lightly with flour.  Heat oil to 350 degrees fahrenheit.  Fry cakes, a few at a time, until browned.  Drain on paper towels.