Milk Tart

Milk Tart

Pie Crust
1/2 C. margarine
1/2 C. sugar
1 egg
2 C. flour, sifted
salt, sifted
Filling:
4 C. milk
1 Tbs. margarine
1 C. sugar
2 eggs
3 Tbs. corn starch
3 Tbs. flour
1 Tsp. vanilla extract

Instructions:

Cream the margarine and sugar together and beat in the egg. Add the flour and salt and knead until a soft dough is formed. Press the mixture into a greased circular pie dish and bake at 350°F for 15 minutes.
Bring the milk and margarine to the boil.

Cream the sugar, eggs, corn starch, flour and vanilla essence. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens. Do not boil.

Pour the filling into the pie crust and cool.

Refrigerate until required and sprinkle with cinnamon to serve.

Rwandan Chicken

Rwandan Chicken

1 chicken, cut into pieces
3 Tbsp oil
1 onion, thinly sliced
3 large tomatoes, mashed
2 stalks of celery, cut into thin rounds
1 tsp. salt
1 hot pimento or chili pepper

Fry the chicken in hot oil until golden. Remove pieces and cook onions in the same pot. When they, too, are golden brown, return chicken pieces to the pot and add tomatoes, celery, salt and hot pepper. Reduce heat and simmer until chicken is tender.

Serves 4.

Rwandan Chicken

Rwandan Chicken

1 chicken, cut into pieces
3 Tbsp oil
1 onion, thinly sliced
3 large tomatoes, mashed
2 stalks of celery, cut into thin rounds
1 tsp. salt
1 hot pimento or chili pepper

Fry the chicken in hot oil until golden. Remove pieces and cook onions in the same pot. When they, too, are golden brown, return chicken pieces to the pot and add tomatoes, celery, salt and hot pepper. Reduce heat and simmer until chicken is tender.

Serves 4.

Buttermilk Pudding

Buttermilk Pudding

30 g butter or margarine
160 g sugar
2 eggs, separated
15 g flour
1 ml salt
1 ml vanilla essence
250 ml milk
250 ml buttermilk (cultured is ok)

Cream butter and sugar. Beat eggyolks one by one into creamed sugar and butter. Add the flour, salt and milk alternately to the batter, mixing well after every addition. Add vanilla essence. Fold in stiffly beaten whites and bake one hour in deep bowl at 180 degrees C.

Serve with strawberry sauce of your choice.

Madagascar Chicken

Madagascar Chicken

2 boneless chicken breast halves, cut in bite size chunks
2/3 cup canned coconut milk
1 yellow onion, chopped
1 red bell pepper or tomato, sliced and chopped
2 cloves garlic, minced
2 tsp ground ginger
1 tsp grated lemon rind
1/3 tsp (or to taste) cayenne powder
salt
pepper
lemon juice
oil

Marinate chicken in lemon juice 30 min, drain and season with salt and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.

Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.

NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.

Braised Chicken with Chiles

Braised Chicken with Chiles

3 green chiles, skinned, seeds removed, chopped
3-lb chicken, cut up
2 tbsp butter
1 tbsp peanut oil
1 onion, slice
1 cup chicken broth
1/2 tsp ground nutmeg
Salt and pepper to taste

Melt the butter and oil and brown the chicken, a few pieces at a time. As the chicken browns, remove and keep warm. Add the onion rings and saute until soft.

Add the broth, nutmeg, salt, pepper, and chile and bring to a boil. Put the chicken back in the pan, cover with the stock, reduce the heat, and simmer until the chicken is done -- about 45 minutes.

Variation: Make a stew by adding coarsely chopped onions, tomatoes, and corn while the chicken is simmering.

Note: Fresh tropical fruits such as pineapple, papaya, or mango along with baked yams will complete this easily prepared chicken dish.

Chicken Yassa

Chicken Yassa

boneless chicken, cut into pieces
lemon juice
onions
chilies
black pepper
rice

Combine lemon juice, onions, chilies, and black pepper to make a marinade. Place chicken in a single layer in a baking dish or other glass container, and cover with the marinade. Seal the dish with plastic wrap and and refrigerate for about 30 minutes or longer.

Remove chicken from marinade and grill until crisp and brown,
basting with marinade. Remove from grill. To complete the dish, simmer the grilled chicken in the marinade for about 15 minutes.

In western African countries (such as Nigeria), chicken tends to be very tough, so it is beaten with a rolling pin and, during the cool season, wrapped in pawpaw leaves. The chicken is left in the leaves overnight, which makes the meat more tender and gives it a nice smell of herbs.

Serve the yassa over white boiled rice, topping with the cooked marinade.

Ethiopian Pancakes

Ethiopian Pancakes

1 teaspoon dry yeast
2-1/2 cups warm water
4 cups flour
1 teaspoon baking powder
Oil

Dissolve the yeast in the water, add it to the flour, and mix well. Let the mixture stand at room temperature overnight. (In winter it takes 2 days to allow fermentation.)

Stir in the baking powder and let the mixture stand for 10 minutes.

Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of the batter, and fry over low heat for 1 or 2 minutes. When bubbles appear, cover the skillet for 15 seconds. Turn out the pancake to a dish. Prepare all the pancakes this way, frying on one side only.

Bobotee

Bobotee

2 lb ground beef
2 thick slices white bread
1 cup milk
3 onions, chopped
butter
3 Tbsp curry powder (or paste)
1/2 tsp sugar
salt
juice of 1 lemon
10 almonds, slivered
3 eggs
1/2 cup strong beef stock
2 bay leaves
1/2 cup chopped parsley

Preheat oven to 350 degrees F Grind meat coarsely Soak bread in some milk. Squeeze until dry; retain milk. Saute onions in butter. Add curry powder and continue to saute 1 minute. Add meat, sugar, salt, lemon juice, and almonds. Beat eggs; add half to meat mixture.

Whisk other half into milk. Thoroughly mix bread into meat mixture; add stock. Put meat mixture into greased oven proof dish; smooth top. Pour egg mixture over; top with bay leaves. Cook in oven 30 minutes or until set. Remove from oven. Serve with plain boiled rice and chutney.

Anise Bread

Anise Bread

2 teaspoons dry yeast
1 1/2 tablespoons sugar
about 3/4 cup warm water (or more)
3 1/3 cups flour
1 1/2 teaspoons salt
1 egg
2 tablespoons peanut or sunflower oil, plus more to grease the dough
2 tablespoons anise seed
1 egg yolk to glaze bread

Dissolve the yeast and 1/2 teaspoon of the sugar inn 1/2 cup of warm water. Add about a cup of the flour and stir vigorously til smooth. Leave this sponge-batter for 30 minutes until doubled in bulk.

Put the remaining flour in a large bowl, add the rest of the ingredients except the one egg yolk, and mix will. Add the risen sponge. Work it with your hands and add enough warm water to make a soft dough that holds together as a ball. Knead for 10 minutes until very soft and elastic. Pour 1/2 tablespoon of oil in the bowl and roll the dough around to grease it all over. Cover the bowl with plastic wrap and leave in a warm place for 1 1/2 hours or until doubled in bulk.

Punch down the dough, divide into 6 balls, and place at a distance form each other on a baking sheet, on parchment paper. Leave covered with a cloth for 30 minutes to allow the dough to rise again. Brush the tops with egg yolk mixed with 1 teaspoon of water and bake in a preheated 400 F oven for 30 - 40 minutes until browned on top. Tap the bottom of a roll. If it sounds hollow, it's done.

Cool on rack.

Beef with Peppers

Beef with Peppers

3 medium green bell peppers
4 teaspoons serrano chiles, finely chopped
1 tablespoon garlic, minced
1 1/2 tablespoons fresh ginger, finely chopped
1/2 tablespoon turmeric
1/2 teaspoon ground cardamom
2 teaspoons salt
1/4 teaspoon ground white pepper
1/4 cup dry red or white wine
1/2 cup butter or niter kebbeh
2 pounds sirloin steak, boneless
2 cups onion, finely chopped

Coarsely chop 2 of the bell peppers. Combine these with the next 8 ingredients (chiles through wine) in a blender. Process until the mixture is a smooth puree. put the remaining bell pepper into 2" x 1/2" strips. Set aside. Trim meat of all fat and slice 1/2" thick. Cut slices into strips 2" long by 1/4" wide. Heat 1/2 cup butter or niter kebbeh in a heavy 10" x 12" skillet, until a drop of water dances. Brown meat in the skillet, a little at a time and turning often, until the meat is browned evenly without burning.

Transfer meat to a plate as it is browned. When all meat is browned, pour remaining fat into a measuring cup. Add enough additional butter or niter kebbeh, to measure 1/2 cup. Set aside.

Wash and dry the skillet. Add the onions and cook them over low heat until soft and dry, about 5 minutes. Stir the onions continuously to keep them from burning. Pour in the 1/2 cup cooking fat. When it begins to sputter, add the green pepper strips. Cook 2-3 minutes, stirring continuously, until the pepper strips are soft. Add the pureed green pepper mixture. While stirring, heat to a boil. Add beef strips and any liquid accumulated on the plate to the skillet. Stir into the sauce to coat meat evenly. Reduce the heat, partially cover and simmer until the meat is cooked to taste.

Bobotee

Bobotee

2 lb ground beef
2 thick slices white bread
1 cup milk
3 onions, chopped
butter
3 Tbsp curry powder (or paste)
1/2 tsp sugar
salt
juice of 1 lemon
10 almonds, slivered
3 eggs
1/2 cup strong beef stock
2 bay leaves
1/2 cup chopped parsley

Preheat oven to 350 degrees F Grind meat coarsely Soak bread in some milk. Squeeze until dry; retain milk. Saute onions in butter. Add curry powder and continue to saute 1 minute. Add meat, sugar, salt, lemon juice, and almonds. Beat eggs; add half to meat mixture.

Whisk other half into milk. Thoroughly mix bread into meat mixture; add stock. Put meat mixture into greased oven proof dish; smooth top. Pour egg mixture over; top with bay leaves. Cook in oven 30 minutes or until set. Remove from oven. Serve with plain boiled rice and chutney.

Bobotee

Bobotee

2 lb ground beef
2 thick slices white bread
1 cup milk
3 onions, chopped
butter
3 Tbsp curry powder (or paste)
1/2 tsp sugar
salt
juice of 1 lemon
10 almonds, slivered
3 eggs
1/2 cup strong beef stock
2 bay leaves
1/2 cup chopped parsley

Preheat oven to 350 degrees F Grind meat coarsely Soak bread in some milk. Squeeze until dry; retain milk. Saute onions in butter. Add curry powder and continue to saute 1 minute. Add meat, sugar, salt, lemon juice, and almonds. Beat eggs; add half to meat mixture.

Whisk other half into milk. Thoroughly mix bread into meat mixture; add stock. Put meat mixture into greased oven proof dish; smooth top. Pour egg mixture over; top with bay leaves. Cook in oven 30 minutes or until set. Remove from oven. Serve with plain boiled rice and chutney.

Beef and Spinach Stew

Beef and Spinach Stew


6 small canned tomatoes, undrained
1 whole fresh hot chile
4 medium onions
1/4 cup green bell pepper
6 tbsp vegetable oil
1 lb stewing beef, cut in cubes
1 cup water or beef broth
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
1 lb fresh spinach

Reserve 1/2 cup of juice from the canned tomatoes, and discard the rest of the juice. Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed.

Heat the oil in a large, cast-iron pot, and saute the vegetables
and beef for 5 minutes over high heat.

Add the reserved tomato juice, water sugar, salt, cayenne, and ginger. Cover, lower the heat, and simmer for 2 hours. Stir
occasionally to keep from burning.

Meanwhile, soak the spinach in warm water for 15 minutes. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside.

After 2 hours, add the spinach to the pot and cook over medium heat for 30 minutes, until the water is gone and the spinach is cooked.

About half an hour before serving, prepare boiled rice. Serve
this with rice.

Cucumber Stuffed With Fish

Cucumber Stuffed With Fish

4 medium cucumbers.
2 cups cold flaked fish as halibut, bass, etc. (or use canned tuna or salmon)
1/2 cup celery in 1/2-inch pieces
1/2 cup sour cream
4 Tbsp lemon juice
2 Tbsp sugar
1/2 tsp. salt.
1 head lettuce
1 slice American cheese per serving
1 pimiento piece 1/2 inch x 1 1/2 inches per serving
2 or 3 tomato slices per serving
parsley sprigs

Peel 4 medium cucumbers in strips 1/2-inch apart. Cut each in half
lengthwise to give eight halves (or one half per person). Cut out soft centers with a grapefruit knife. Chop and set aside. Cut a strip from bottom of cucumber half so that it will rest firmly on the plate. In a 2-quart bowl: Combine: 2 cups cold flaked fish as halibut, bass, etc. (or use canned tuna or salmon), 1/2 cup celery in 1/2-inch pieces and all the chopped cucumber scooped from "boats".
Blend: 1/2 cup sour cream with 4 Tbsp lemon juice, 2 Tbsp sugar and 1/2 tsp. salt. Add to fish mixture, blend well, and chill. Shred 1 head lettuce in long thin slivers to simulate waves". Arrange on dinner or large salad plates. Place the cucumber boat on the lettuce. Heap the fish mixture to fill the cucumber shells. Cut 1 slice American cheese in half diagonally to form a "sail". Place in the center of mixture, narrow edge upright. Cut a tiny banner of 1 pimiento piece 1/2 inch x 1 1/2 inches and pin it to the center of narrow side of cheese with a piece of toothpick.

Garnish around edge with 2 or 3 tomato slices and parsley sprigs.

Yield: 8 salads

Plantain Fritters

Plantain Fritters

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large plantain
1/2 cup milk
1 egg
1 Tablespoon cooking oil

In a mixing bowl, stir together flour, sugar, baking powder, and
salt; set aside. Peel banana and slice into two inch chunks. In a
blender container combine banana, milk, egg and cooking oil. Cover and blend until smooth. Add egg mixture to the dry ingredients and blend. Carefully drop one rounded teaspoon into deep hot oil heated to 375F. Fry fritters, a few at a time, for 2 1/2 to 3 minutes or until done, turn once. Drain on paper towel. Serve warm with powdered sugar if desired.

Bulgar Salad

Bulgar Salad

8 oz bulgur wheat
1/2 pint boiling water
4 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped fresh mint
3 Tbsp chopped fresh coriander
salt
pepper
1 red pepper, grilled, peeled and sliced
1 bunch of plump spring onions, chopped
2 garlic cloves, chopped
1/2 cucumber, coarsely chopped
115 g / 4 oz feta cheese, crumbled
lime wedges, to serve
oil-cured black olives, optional

Place the bulgur wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed. In a mixing bowl, whisk together the oil, lemon juice and seasoning. Pour oil mixture over the bulgur wheat, add the herbs and mix well. Then mix in the remaining ingredients. Cover and chill until required. Serve garnished with
lime wedges.

Artichoke Salad

Artichoke Salad

Artichoke Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste

In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25 minutes. Drain and set aside to cool. Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke. Slice the hearts into <-inch wedges and set aside. Squeeze the juice of the other lemon half and set aside. Over a large bowl, peel and section the oranges, discarding the seeds and the white pith. To serve, alternate the orange sections and artichoke wedges on individual plates. Garnish with radish slices and olives. Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika
and salt.