from january, 2011's issued of southern living. this is an easier version of the original because it uses pre-cooked chicken and canned broth. don't forget...heat your oil good before adding the flour for a flavorful and fast roux. good for oamc, too.
another sangria, but from the calabash bar in lagos, nigeria. taken in a book. (i don't know how many servings it is. maybe 2)
from: "the africa kitchen by josie stow and jan baldwin".
recipe courtesy of iba thiam
a lot of the other available somali shaah aka somali tea have odd ingredients added to them which does not make them somali tea. anyways here is my family recipe for authentic yummy tea as served in coffee houses, restaurants and of coarse somali homes. e
a delicious arabian honey treat, and very quick and easy to prepare. the cake is buttery-eggy, and the topping is a chewy confection of butter, sugar, honey, almonds and cinnamon; ed compares the topping to pecan pie, but it's much more caramelized and to
a unique and exotic dish for the acquired taste of lamb . not just any lamb only imported lamb from new zealand (because of the type of food the lamb eats) australian lamb will do as well. it has a kick so expect it. i dont recommend you using american la
carrots coated with a yummy butter, brown sugar and ginger sauce. i grew up eating these in texas. easy, quick and yummy!-- great way to get kids to enjoy this veggie! if you like a lot of sauce double the sauce ingredients. i posted this less 'saucy' to
i was in a wing cook-off and i did come in 2 nd place with this sauce, could of been in 1st but there were not enough ballots for others to vote! the sauce can be made as mild as you want or turn up the heat scale (scoville units) by adding more hot peppe
this is a very old traditional recipe. it has a sweet and sour taste and is still enjoyed by many south africans. it was usually served after a sunday lunch. it can be served with custard or without as it is quite a moist pudding. serve hot.
found in "the bbq bible" and i am posting it for north africa zwt 6, so untried by me. here is a quick, simple version of harissa. serve it alongside grilled lamb or kebabs.
this healthy moroccan tagine is delicious, with chickpeas, sweet potatoes and apricots. even though i cook for two i make the full amount because, as with many such dishes, the leftovers are scrummy the next day. originated with ww, developed by me ;) spi
this has been in my family for 50 yrs, originally from a recipe book but we have no clue which one. you can use any type of bean and i enjoy it with all of them but i'm particularly fond of the mayocoba beans usually found in the mexican food section (alt
based on a recipe from the january/february 2011 issue of weightwatchers magazine. this is featured as a 10 minute breakfast for one.
a sweet egg pudding using mashed potatoes. given to the bride.
a cool, crunchy salad to be served with a west african stew. from the moosewood collective.
i chose this recipe for the world tour. this recipe also came in hand for some friends of ours that are vegetarian
this recipe is from the african cookbook and is a dessert recipe for the zaar world tour 2005 game.
a great combination of coconut rum, melon , banana and pineapple.
this is from canadian living magazine, from two years ago. i've been going through my magazines and cookbooks to see what i have and was suprised to find this. i guess this is a general spice mix, used throughout africa, although, if you go from country t
adobo means spice rub or marinade, and this particular recipe was introduced by african slaves and brought to bahía in brazil in the 17th century. this recipe is from epicurious.
for zwt'06 needs overnight prep. that is not included in prep time.
very simple and delicious recipe, we have had this for breakfast as well as for dessert! this is from tunisian desserts cookbook. hope you enjoy!
posted for zwt7.
simple comfort food. easy to make as exact amounts do not matter.
nb. the recipe calls for dry beans, i use tinned, approx. 420gr size, and if i haven’t got black-eyed i use cannelli or borlotti or any smallish white bean; cuts down on cooking time this is a vegetarian dish intended as a main meal, but it makes a g
simple but filling dish thanks to the spuds and beans. serve with injeera to mop up the juices. if you have a pressure cooker this is a great recipe if not use canned beans for time otherwise prepare the beans according to the packet instructions before
a special creamy taste for this african stew.great recipe for your slow cooker.
from the feb/mar 2008 issue of toh. submitted by heather ewald, who received the recipe from her aunt linda klassen who was a missionary in nigeria for 45 years.
an adult milkshake from the amarula web site.
peanuts are common in african cuisine. taken from chef2chef.net and posted for zwt.
mouth-watering spices make this chicken stew a perfect hearty dish for cold weather.
this is an african (mozambique) curry that can be done with chicken, shrimp, or crab. goes well with tomato chutney and onion hot sauce. for shrimp or crab, use 1 pound." i found it on another site while researching recipes for zwt 2011 the african tour.
this dish is something i created inspired by my finding virgin red palm oil in a local gourmet store. it's a pretty basic curry but what makes it special is the richness of the palm oil. make sure to get the unhydrogenated virgin palm oil. it looks creamy
this recipe is from the october 2006 issue of cooking light. it's very tasty! the original recipe calls for using breast halves, drumsticks and thighs. i just used skinned, boneless breasts. also, used olive oil instead of cooking spray. this is their
a spicy soup for a cold night!
this is an oldie but a goodie cooking light recipe published in 1999. it's hearty combining sweet and savory flavors. enjoy!
from the food network kitchens. this is a quick way to have exotic comfort food. there is a recipe for tunisian pesto listed because you will need to stir this in to complete the stew. the pesto recipe makes one cup. you only need 1/3 cup for the stew, so
before buffalo wings had even been dreamed of, our african ancestors had their own type of hot flavors. and when you use those to flavor today's popular chicken wings...look out! now, you can really ratchet up the heat by adding a bit more crushed red p
this is really quick, but different enough to impress guests (just make sure they're not spice-wimps!)
this is a authentic african dish. i got it from paul deen's recipes. it is so good! i hope you give it a try! this is very good served on rice or noodles and crusty bread for sopping up the gravy. i am posting this recipe for world tour-2--africa/afr
lovely chopped vegetable salad - serve with warmed pita bread.
a tea time recipe that sounds easy and delicious found on http://www.godsglory.org/recipes.htm. states "the following recipes are some traditional favorites in south africa." feel free to use splenda in place of the sugar (i have done this with good res
i broke my ankle and had to stay off my feet for three long months. this is one of the recipes my son made to stock my freezer. it's a wonderful, fragrant vegetarian soup. you can add some shredded chicken or pork to it if you want to add meat.
from the raley's magazine something extra, this is posted for the zaar world tour.the time listed does not include 1 hr. refrigeration time. approved for zwt 6 na*me
this is an african (mozambique) curry that can be done with chicken, shrimp, or crab. goes well with tomato chutney and onion hot sauce. for shrimp or crab, use 1 pound."
for zwt7. a curry powder that can be used with chicken or beef.
posted for the zaar world tour 06.
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