Spiced
Cheese - Ethiopia
1 pound dry-curd cottage cheese or farmer cheese
2 tablespoons Spiced Butter (see recipe)
1 teaspoon cayenne pepper
Freshly ground black pepper to taste
Salt to taste
1) Mix
all of the ingredients, being careful not to break up the curds.
Serves 8
Frugal Gourmet on
Our Immigrant Ancestors
Orange, Lettuce, and Walnut Salad - Morocco
1 head romaine
lettuce
3 navel oranges
2 tablespoons
lemon juice
2 tablespoons sugar
Pinch of salt
Cinnamon
1 tablespoon orange flower water
¾ cup chopped walnuts
1)
Wash the romaine lettuce and section into
leaves, discarding the tough outer ones.
Drain and wrap in paper towels to dry.
Store in the refrigerator until needed.
2)
Peel the oranges and remove all the outside
membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the
membranes from the orange flesh. As you
work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the
orange over the sections to keep them moist.
Cover and keep chilled.
3)
Make a dressing by mixing the lemon juice,
sugar, salt, ½ teaspoon cinnamon, orange flower water, and 2 tablespoons of the
orange juice. Blend well, then taste -
the dressing should be sweet.
4)
Just before serving ,
shred the lettuce and arrange in a glass serving dish. Pour the dressing over and toss. Make a design around the edges with
over-lapping sections of orange, then sprinkle the salad with the chopped
walnuts and dust with cinnamon. Serve
immediately.
Serves
6
Couscous and Other Good Food from Morocco
Moi-Moi - Nigeria
½ lb black-eyed
beans
¾ pt. cold water
1 med. onion
finely chopped
2 tablespoons
vegetable oil
2 tablespoons
tomato paste
1 teaspoon Tabasco
1 teaspoon garlic
powder
½ teaspoon salt
¼ teaspoon white
pepper
¼ teaspoon
cayenne
1 egg
1)
Soak the black-eyed beans in water overnight. Rinse and place in a saucepan with the cold
water and a pinch of salt. Boil until
the beans are nearly tender. Check regularly
to ensure the pan does not boil dry.
Drain all the water and cool the beans for about 20 minutes.
2)
Place the boiled beans, onion, oil, tomato paste,
spices, and egg in a blender or food processor.
Blend until thick and semi-smooth.
3)
Pour into a greased steamer or microwave dish and cook
until firm to the touch and coming away from the side of the dish. If using a steamer, place over hot water for
25-30 minutes. Insert a skewer to check
if the middle is cooked; if not, cook for a little longer. If you prefer to use a microwave use a medium
setting for 15-25 minutes.
4)
Remove from the heat and cool for 10-15 minutes. Place a plate over the top of the dish and
tip the pate onto the plate.
Serves 6
A Taste of Africa
Ethiopian Lentils - Ethiopia
2 cups dried lentils, picked over , washed
6 cups water
¾ cup seeded and chopped Anaheim
green peppers
2 cups peeled and chopped red onions
¼ cup Spiced Butter (see recipe)
1 tablespoon gated fresh ginger
2 cloves garlic, peeled and crushed
1 tablespoon Berbere Sauce (see recipe)
Freshly ground black pepper to taste
1)
Boil the lentils in the water for 5 minutes. Drain, reserving the liquid.
2)
In a 4-quart saucepot sauté the Anaheim
peppers and onions in the spiced butter until the onions are tender.
3)
Add the lentils, 4 cups of the reserved liquid, and the
remaining ingredients and bring to a simmer.
4)
Cook, covered, over low heat 35 to 40 minutes, stirring
occasionally to prevent sticking.
Serves 8
Frugal Gourmet on Our Immigrant Ancestors
Sweet and Sour Carrots - Morocco
3-4 medium-size carrots
¼ cup onion, minced
½ teaspoon ground nutmeg
6 tablespoons butter
2 tablespoons white vinegar
½ cup seedless raisins
2 tablespoons brown sugar
1)
Scrape the carrots and slice them into ¼-inch thick
rounds.
2)
Melt butter in a heavy saucepan and add carrots,
onions, and nutmeg. When onions are
lightly browned, pour in vinegar. Cook,
covered, over low heat until carrots are tender.
3)
Meanwhile, soak raisins in ½ cup warm water.
4)
When carrots are done, drain raisins and dump them into
the saucepan along with the brown sugar.
Stir gently until raisins are heated through. Serve steaming hot.
Serves 6
Africa News Cookbook
Berbere Sauce - Ethiopia
2 teaspoons cumin seeds
4 whole cloves
½ teaspoon cardamom seeds
½ teaspoon whole black peppercorns
¼ teaspoon whole allspice
1 teaspoon whole fenugreek seeds
½ cup dried onion flakes
3 oz. Red New Mexican chilies, stemmed and
seeded
3 small dried long hot red chilies, seeded
½ teaspoon ground ginger
½ teaspoon freshly ground nutmeg
¼ teaspoon ground turmeric
1 teaspoon garlic powder
2 teaspoons salt
½ cup salad or peanut oil
½ cup dry red wine
Cayenne pepper to taste (start with 1 teaspoon)
1)
Mix together the cumin, cloves, cardamom, black
peppercorns, allspice, and fenugreek seeds.
Place in a small frying pan over medium heat. Stir constantly until they release their
fragrance, about 1 to 2 minutes. Do not
burn or discolor the spices. Cool
completely.
2)
Combine the toasted spices and all the other
ingredients, except the oil and the wine, in a spice grinder or electric coffee
grinder and grind fine in batches. This
may take a few minutes. Keep your face
away from the machine as it will release a very spicy aroma that may irritate
your eyes or throat.
3)
Place the spice blend in a bowl and add the oil
and wine. Add cayenne pepper to
taste. Stir until thick and store in a
closed plastic container in the refrigerator.
Makes 1¼ cups
Frugal Gourmet on Our Immigrant Ancestors
Spiced Butter - Ethiopia
4 teaspoons finely grated fresh ginger
1½ teaspoons ground turmeric
¼ teaspoons cardamom
seeds
1 stick cinnamon, 1 inch long
1/8 teaspoon freshly ground nutmeg
3 whole cloves
2 pounds salted butter
1 small yellow onion, peeled and coarsely chopped
3 tablespoons peeled and finely chopped garlic
1) Measure
out the spices on a plate.
2) Melt
the butter in a heavy saucepan over moderate heat. Bring the butter up to a light boil. When the surface is covered with a white foam, stir in all remaining ingredients, including
the onion and garlic. Reduce the heat to
low and cook, uncovered, for about 45 minutes.
Do not stir again.
3) Milk
solids will form in the bottom of the pan and they should cook until they are
golden brown. The butter will be clear.
4) Strain
the mixture through several layers of cheesecloth placed in a colander. Avoid the milk solids and discard them.
5) Store
the spice butter in a quart jar, covered, in the refrigerator. It will keep for about 3 months under
refrigeration.
Makes 3 cups
Frugal Gourmet on Our Immigrant Ancestors
T’ibs
We’t - Ethiopia
2 cups red onions, chopped
2 cups Spiced Butter (see recipe)
1 cup Berbere Sauce (see recipe)
2 pounds beef, cut into cubes
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon garlic, chopped
T’ibs We’t - cont.
¼ teaspoon black pepper
½ cup red wine
2 cups water
salt to taste
1)
Cook onions without grease until they turn brownish red
color.
2)
Add butter and stir.
3)
Add berbere sauce and wine stirring gently.
4)
In a medium pan, fry the beef separately, without
grease, until it is tender.
5)
Add the fried meat to the cooking onions and stir
gently.
6)
Add water and keep stirring.
7)
Add all the spices and salt and let the sauce simmer at
a low heat for 15-20 minutes.
8)
Serve hot.
Serves 8
Exotic Ethiopian Cooking
Chilled Banana Cream - Tanzania
Egg Custard
8 oz. Milk
2 eggs
2 tablespoons sugar
3 drops vanilla essence
Banana Cream
Egg custard (above)
2 very ripe bananas, thoroughly mashed
1 tablespoon sugar
8 oz. whipped cream
3 drops of food coloring of your choice
1)
Heat the milk almost to boiling point (do not let it
boil). Break the eggs into the hot milk,
add the sugar and vanilla essence, and blend or whisk to a creamy mixture. Simmer slowly on very low heat, stirring
continuously until it thickens into a smooth
custard. Remove from the heat and put
aside.
2)
Mix together thoroughly the egg custard, mashed bananas
and extra sugar. Blend in the whipped
cream and the food colouring. Transfer
into a serving dish and freeze. Freeze in individual servings if possible. Decorate and serve with fresh banana cut into
fancy shapes.
Serves 6
A Taste of Africa
Date and Pastry Rolls - Egypt
4 oz. unsalted butter
2 cups all-purpose flour
2 tablespoons water
confectioner’s sugar, sifted
Filling
2/3 cup dates, pitted
2 tablespoons butter
½ teaspoon ground cinnamon
1 teaspoon rose water
1)
Melt the butter and work it into the flour in a large
bowl. Stir in the water, then knead with your hands to form a smooth dough. Cover with plastic wrap, then leave to cool
and relax for 20 minutes.
2)
To make the filling, grind or pound the dates to a
smooth paste. Place them in a small pan
with the butter, cinnamon and rose water, and heat gently, stirring until a
smooth paste has formed. Spread on a
plate to cool.
3)
Divide the dough into about 20 pieces, then form into
small balls. Flour the work surface and
roll each ball out into 3-inch circle.
Place some of the date mixture in a strip down one end, and roll up like
a cigar. Place on a greased baking sheet
with the seam underneath. Bake at 375
degrees for 15-20 minutes until a light golden color. Leave to cool, then
sprinkle with confectioner’s sugar.
Serves 10
International Gourmet Middle Eastern Cooking
Mint Tea - Morocco
1 tablespoon green tea (Gunpowder or Chun Mee)
1/3 cup sugar
handful fresh spearmint
1)
Rinse a 3-cup pot with boiling water and then throw
this water away.
2)
Put in tea, sugar, and spearmint.
3)
Cover with boiling water and allow the tea to “steep”
for at least 3 minutes, stirring a little at the end, but not too much.
4)
Pour out a glass, look at it, taste it, and correct the
sweetness if necessary before serving.
Serves 6
International Gourmet Middle Eastern Cooking
bringing it
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