I grew up eating mangoes that I picked up off the ground, dropped from the laden branches of huge, dark-leaved trees. Mangoes were ripe and plentiful. If I didn't
find one on the ground I would come across it in a bowl of fruit served as dessert. Many of the Americans living in Nigeria missed their apple sauce
and they settled on the ubiquitous mango as a substitute.
Ironically, now that I live in the United States I miss my mangoes. Lucky for me they
are no longer such an exotic fruit. I've found mangoes in the produce section of even the tiniest grocery stores in northeastern US. I generally don't like to
buy rock hard mangoes, no matter how rosy red they look. Try to find mangoes that are just turning soft, so they give to a bit of pressure from your pinch,
but aren't mushy.
You can't beat eating a fresh mango just standing over the sink and letting the juice run off your hands. However if you want to actually serve them in
a civilized way, this mango sauce makes a delicious side dish.
Coconut bread is a traditional West African favorite. This recipe, which is similar to shortbread but with a coconut filling, is made the Liberian way.
It is courtesy of Sonia Cooper Weeks, who has a web site
devoted to Liberian cooking. You can see more of Sonia's recipes at african-recipes-secrets.com.
1 lb frozen grated coconut (found in the frozen dessert section of supermarkets)
2 cups water
2 Tbsp margarine
5 oz can evaporated milk (one small can)
2/3 Cup sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp coconut essence
1/2 tsp vanilla essence
Defrost coconut by setting at room temperature or microwaving for a minute or two. Place coconut along with other ingredients in a deep pot. Bring
mixture to a boil on medium high. Reduce heat to medium and cook until most of the water is gone (about 10 minutes.) Stir frequently so that the coconut
does not stick to the bottom of the pan. Coconut should be moist, not dry. When done, set aside and allow to cool.
4 1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1 1/4 cups margarine
1/2 cup sugar
1 1/3 cups milk
Measure out and combine 4 cups of flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. Cut and mix until the small
pieces of butter are more or less spread out in the flour. Stir sugar in milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly. Use
your hands to gather dough into a ball. Dough will be sticky so you will have to use some of the extra flour. Place on lightly floured surface.
Making the Bread
Divide the dough into two. Use a floured rolling pin to flatten each piece of dough into a 14 x 9 rectangle. Grease and flour a 13 x 8 inch pan. Place
one of the rectangles into the baking pan. Spoon the cooled coconut mixture on the rectangle in the pan and spread evenly with a knife. Cover the coconut
with the second piece of rectangle. Seal the filling by pinching the two layers of dough together around the edges. Bake at 350 degrees for 30 to 35
minutes or until the coconut bread is golden brown.
Every culture seems to have thier own version of fried dough. This recipe has a sweet taste and pleasant chewy texture.
You might eat maandazi for breakfast in a Kenyan cafe.
2 cups white flour
1 teaspoon baking powder
2 tablespoons sugar
¼ teaspoon cardamom
¼ teaspoon salt
¾ cup water
4 cups vegetable oil, for frying
Combine flour, baking powder, sugar, cardamom and salt in a large bowl.
Whisk egg and water together in a small bowl. Make a well in center of dry
ingredients and add egg mixture. Mix together gradually with a fork until mixture forms a soft
dough. You can add 1 or 2 tablespoons of flour (one at a time) if it is too sticky. Cover
dough with a wet towel or plastic wrap and leave 30 minutes or longer.
Heat oil in a deep, heavy pot (cast iron is preferable) until is reaches
360° F. While oil is heating, roll dough out on a floured surface into a rectangle ½
inch thick. Cut into 2-inch rounds with a glass or small biscuit cutter. You
can also use a knife to cut rectangles. Form ball again with remaining dough and
repeat process until all of dough is cut. You should have about 20 rounds.
Fry maandazi in batches of 5, for about 5 minutes per batch, turning to
brown both sides. Hint: Turn the mandaazi before it gets too puffy, or the air bubbles will prevent
you from turning it at all. I usually turn them several times during frying process.
Remove from oil when both sides are golden brown. Serve warm,
dipped in powdered sugar if desired.
Yield: about 20 maandazi
This fragrant curry has a beautiful light green color. The curry powder gives it
just a hint of hotness. Flour creates a thick enough sauce for this curry to hold
it's own on a plate. It is the perfect consistency to be scooped up in a
3 large potatoes
1 onion, sliced
4 tablespoons (2 oz) butter or ghee
2 cups broth
1 small zucchini or squash (about ½ pound), sliced in rounds
1 cup green peas, fresh, frozen or canned and drained
1 cup cooked pea beans
½ cucumber, peeled and sliced
juice of ½ lemon (2 tablespoons)
1 tablespoon curry powder
2 tablespoons flour
Peel potatoes. Slice lengthwise 3 times to make long strips, then slice into thin strips about
½ inch wide by 2 inches long.
Melt 2 tablespoons butter in a large skillet or wok, add potatoes and onions
and fry over medium-high heat until vegetables are tender, about 15 minutes.
Add broth, zucchini, peas, beans, cucumber, lemon juice and curry powder
to skillet. Simmer over low-medium heat until vegetables are tender, about
30 minutes. If most of the liquid has evaporated, you can add more broth or water.
While vegetables are simmering, melt remaining 2 tablespoons butter in a
small saucepan. Add flour, mix well and simmer over low heat until mixture is
browned, taking care not to let it burn.
When vegetables are tender, add flour and butter mixture to skillet. Stir
in well and continue to simmer until mixture thickens, about 5 minutes.
Season with salt and pepper if desired.
Yield: 4 servings
Chappatis with Coconut Milk
Coconut milk adds a velvety texture to this traditional Indian bread. The dough
is easier to roll and shape than the whole wheat flour version.
Canned coconut milk is very convenient for this recipe. Be sure to buy pure
coconut milk with no sugar added. Shake the can well to distribute the cream
3 ½ cups white flour, plus a bit extra to dust the counter top.
½ teaspoon salt
1 ½ cups coconut milk
2 tablespoons vegetable oil or ghee
Combine the flour and salt in a large bowl. Add coconut milk
and stir to make a soft dough. Mix with hands until thoroughly combined, and
knead well about 10 times. If the dough is too wet or too dry, add a bit more coconut milk or flour as
needed. At this point you can leave the dough, covered,for
an hour or two, while you prepare the rest of your meal.
Preheat a large (9-inch or more) cast iron or other heavy skillet or
griddle. Brush surface with the 2 tablespoons of oil. Heat until hot but not
Divide dough into 10 equal balls. Dust work surface with flour, and begin
rolling balls into large, flat rounds, about 8 inches in diameter and very
thin. You can trim the edges with a sharp knife or pizza cutter to make a
Place first round of dough in hot skillet. Press surface lightly with
a paper towel to make air bubbles appear in dough. This makes a nice
speckled surface. Cook for about 1 minute, then flip and cook other side,
pressing dough again with towel. When dough is cooked through and lightly
browned in spots, remove from pan. Continue with remaining rounds of dough.
Usually you do not need to add more oil to the pan after the first chappati.
You can stack chappatis on a warm plate as they are taken from the pan.
The ice cream recipes are courtesy of White Dove Farm
in Santa Paula, California. White Dove Farm sells
passion fruit wholesale direct to residential and business customers.
See the glossary to learn more about passion fruit,
or try one of the recipes below.
Passion Fruit Freeze
2 Cups orange sherbet
1 Cup milk
3 Passion fruit
Cut open 3 passion fruit and scoop pulp and seeds into the milk. Stir with a fork to extract the juice from the pulp.
Strain into blender.
Add the sherbet and blend for 15 seconds or just until all the sherbet is smooth.
Pour the passion
freeze into a tall, chilled glass. If available, place a sprig of mint on top and serve immediately.
Passion Fruit Milk Shake
1 cup cold milk
2 passion fruit
2 large scoops of chocolate ice cream
whipped cream for garnish (optional)
Scoop the pulp from the two fruit into the milk. Stir the mixture with a fork to extract the juice from the passion fruit pulp.
Strain if desired to remove the seeds. Place ingredients in a blender and process on HIGH for 30 seconds or until smooth and
Serve in a tall, chilled glass with a straw. Garnish with whipped cream, if desired.
Note: use more fruit if a stronger passion fruit flavor is desired.
Passion Fruit Curd
Many recipes require that you make this in a double boiler, and you can do that. Just mix all the ingredients and
cook slowly in the double boiler for about 10 to 15 minutes, until thickened. If you do not have a double boiler, don't worry.
This recipe works just as well if you keep an eye on your heat and keep stirring.
5 tablespoons unsalted butter
½ cup powdered sugar
2 tablespoons lemon juice
½ teaspoon lemon zest (optional)
pulp of 3 passion fruit, strained (about 3 tablespoons)
Melt sugar and butter in a small stainless steel or porcelain saucepan over moderate heat until sugar is dissolved.
Remove pan from heat and add passion fruit juice, lemon juice, lemon zest and eggs, in that order, stirring constantly. (You don't
want the eggs to congeal before they are incorporated into the mixture, therefore you add the other ingredients first to cool the temperature slightly, and then make
sure you stir the eggs well when you add them)
Return to stove and cook on low heat, stirring constantly, about 10 minutes, or until mixture is thickened and coats the
spoon. The curd will thicken more as it cools.
These recipes are courtesy of Allen and Heather Botha, owners of Tyal
International, in Houston Texas. They import South African foods and make their
own biltong. For more information, contact them at Tyal International, 203 Calypso Lane,
League City, TX 77573,
Several people have been looking for a recipe for Surinam Cherry Jelly. Dottie Kellogg was kind enough to
send me a recipe, so I can share it with the rest of you who have trees loaded with Surinam cherries.
(Pitanga cherries). Also, from Lawrie Gordon, a recipe for Surinam Cherry Preserves.
Surinam Cherry Jelly
Wash cherries. Remove stems and blossom ends. Place cherries in a saucepan. Add water
until it can be seen through the top layer of cherries. The fruit must not float in water.
Cover the pan and simmer until cherries are soft (25 or 30 minutes).
Strain the juice through a flannel or heavy muslin jelly bag. Measure the juice, and place it in a deep kettle that
will allow for the boiling up of the liquid. Cook no more than 4 cups of juice at a time.
Boil juice rapidly for 5 minutes. Skim, if necessary.
Add ½ cup sugar to each cup of juice. Stir until sugar is dissolved. Continue to boil the juice rapidly,
without stirring it, until it has reached the "sheeting stage" or 220° to 222°. Pour the jelly into hot
sterilized glasses and seal immediately.
Recipe by Mrs. Clifford Ulmer in "The Gasparilla Cookbook"
Surinam Cherry Preserves
6 cups Surinam cherries, flower picked off and seeded
2-3 cups sugar
1/4 cup lemon juice
Cook slowly over low heat till soft, stirring occasionally.
Mash with potato masher or in ricer or even in the food processor for a short time.
Adjust sweetness as needed. The consistency will depend on length of simmering and how much one smashes things
An alecha, also called an alich'a,is typically a milder alternative to the spicy wat. It will still have plenty of onions, garlic, turmeric or curry,
and other ingredients that give it typical Ethiopian flavor, but the berberé and other spicy peppers are not there. An Alecha might be vegetarian, or
it might use beef, chicken, fish or lentils. The following recipe is adapted from "Exotic Ethiopian Cooking" by D.J. Mesfin. See the end of the Doro Wat
recipe above to make it a Doro Alecha.
Miser Alich'a (Mild Lentil Sauce)
2 cups lentils
2 cups red onions, chopped
½ cup peanut or vegetable oil, or butter
1 tablespoon fresh ginger, peeled and minced
2 cloves garlic, minced
4 mild green pepper, such as Anaheim peppers, seeded and cut in strips
1-2 fresh hot peppers, depending on taste, seeded and minced
¼ teaspoon black pepper
½ teaspoon salt, or to taste
Wash lentils and bring to a boil in 6 cups of water. Simmer for 5 minutes. Remove lentils from heat.
Heat oil or butter in a large pan and add onions, cooking over low heat so that they soften but do not brown.
Add lentils and their cooking water to the onions. Add remaining ingredients and simmer for another half hour or so,
until lentils are tender.
Serve with injera or bread.
Yield: 6-8 servings
An alecha is typically a milder alternative to the spicy wat. This recipe does
call for a small amount of red pepper, and you can omit it or increase it according to
6 small red or white potatoes
½ pound green beans
¼ cup peanut or vegetable oil
2 onions, cut in eight pieces each
1 sweet green pepper,seeded and cut in strips
1-2 fresh hot peppers, depending on taste, seeded and minced
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
6 scallions, trimmed and cut in thin strips
1 teaspoon salt
¼ teaspoon black pepper
Peel potatoes if desired. Slice in ¼ inch slices, then cut into thin
strips. Peel carrots and cut into thin slices about 2 inches long. Trim ends
from green beans and leave whole.
Bring a large pot of water to a boil. Add potatoes, carrots and green beans.
Bring water back to a simmer and cook over medium heat for 5 minutes. Drain vegetables
immediately and set aside.
Heat the oil in a large skillet or stir-fry pan. Add onions, green pepper
and hot peppers. Simmer 5 minutes, stirring, until onions begin to soften.
Add garlic, ginger, scallions, salt and pepper to skillet. Simmer 10 minutes
more, stirring occasionally.
Add drained cooked vegetables to skillet, stirring well to coat with oil.
Continue to cook and toss vegetables for about 10 minutes more, until they are
heated through and tender. Serve with injera (recipe this page) or rice.
10 tablespoons niter kebbeh, melted and cooled to room temperature (recipe below)
1 tablespoon coriander
1 teaspoon cardamom
1 teaspoon fenugreek
½ teaspoon black or white pepper
2 teaspoons salt
4½ to 5 cups white flour
1 teaspoon berberé
Measure lukewarm (body temperature) water into a large mixing bowl. Make sure
your water is not too hot or it will kill the yeast. Sprinkle yeast over water and let it stand for about
10 minutes until soft. Stir with a wooden spoon or plastic spatula.
Add 8 tablespoons of the niter kebbeh, the coriander, the cardamom, the
fenugreek, pepper and salt. Mix well.
Add the white flour one cup at a time, mixing well. When mixture becomes
thick enough begin kneading it with your hands or a dough hook, adding more flour until the dough is not
sticking to the pan. Knead 10 minutes by hand or 2 minutes with a dough hook. Lightly
oil the top of the dough and set aside, covered, to rise in a warm place for about an hour.
Punch dough down and form into a flat round. Tear off a small piece about
½ inch wide, and set aside. Place the rest on a large, greased cookie sheet. Flatten
with your hands to form a round about 8 to 10 inches in diameter and 1 inch
Slash the shape of a cross into the top of the round with a sharp knife. Then
make shallow cuts at ¼ inch intervals all around the outside of the round to form a wheel design. Take the
small piece of dough you reserved, and press it firmly into the center of the round. Leave in a warm place, covered, to rise for about
an hour, or until it is doubled in size.
Bake loaf in a 350° oven for 50 to 60 minutes, until the top is golden and it sounds hollow when
you rap it with your knuckles.
Mix the berberé with the remaining 2 tablespoon niter kebbeh, and brush gently all over the
outside of the loaf. Cool on a rack and serve with a stew.
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way. When you
enter into a transaction or buy products from a company listed here it is entirely at your own risk. A listing on this web site
is not a recommendation by me.