Pumpkin Dip (Ajlouke et Potiron)

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Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread.  Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.

Ingredients

  • 1 1/2 pound piece pumpkin, or 24 ounce canned pumpkin
  • 3/4 teaspoon caraway seeds
  • 3/4 teaspoon ground coriander
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 teaspoon Harissa, or more to taste
  • 2 teaspoons lemon juice
  • Salt to taste

Instructions

Peel the pumpkin and remove the seeds and threads.  Chop the flesh and cook gently in a little water in a covered pan until tender.  Drain throughly.

In a large pan, gently heat the oil, add the caraway seeds and coriander, stirring occasionally until fragrant.  Then add the pumpkin, garlic, Harissa, lemon juice and salt.  Remove the pan from the heat, mash all the ingredients together, then leave to cool. 

Smoky Hot Oyster Bites

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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.

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.

Nigerian Curry Dip

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Indain immigrants, who worked building the railroads, popularized curries all ofver Africa.  Seve this dip with raw vegetables or the Berebere Crakers.

Ingredients

  • 1 cup mayonaise
  • 2 table spoons prepared salsa
  • 1/2 to 2 tablespoons Malawi Curry Powder
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

 

Instructions

Blend all the ingredients until well combined.  Chill

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.