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Ingredients

2 Tablespoons vegetable oil

1 1 lb.beef chuck cut into bite size pieces

1 pork loin chop cut into bite size pieces

1 skinless chicken breast cut into bite size pieces

1 14 oz can of diced tomatoes

2 cups chicken or beef stock

1/2 large yellow onion diced

5 cloves garlic peeled and minced

2 1/2 " of ginger peeled and minced

3 serrano chilies minced

1 bunch mustard greens chopped

1 combination bag or baby spinach and arugula or a bunch or each

salt and pepper to taste.

Directions

In a large dutch oven heat the oil and brown the beef on all sides.

Add the tomatoes, stock, onion, chilies, garlic and ginger and bring to a simmer.

Cover the pot and reduce the heat to low and let stew for about 30 minutes

Add in the pork and the chicken pieces and bring to a boil then reduce heat to low and cover for another 10-15 minutes.

Add in the greens, it will seem like too much greens but they wilt down quickly.

cover and stew for another 10 minutes

Add salt and pepper to taste

Serve over steamed white rice and be sure to have some sakay on hand as that is what makes the dish delicious!

Information
Romazava is the national dish of Madagascar

Lilly A

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Ingredients

1/2 teaspoons cumin seeds

1 cup yellow split peas soaked overnight

4 cups flour

1/2 teaspoon turmeric

1 to 1 3/4 cups water

salt

vegetable oil

Instructions

The day before you make this recipe soak the yellow peas in water overnight.

Toast the cumin seeds in a dry frying pan and crush with a mortar and pestle

Drain and rinse the peas and boil in fresh water until just tender

Drain well and blend with the cumin in a blender or food processor, you are looking for a fluffy powder) Add salt to taste.

Place the flour, turmeric and 2 pinches of salt into a large bowl and mix well. Add water a little at at a time and mix until a smooth dough is formed.

Knead for about 5 minutes, cover with damp cloth and set aside for 20-30 minutes

Form the dough into balls about the size of a golf ball and make an indent in the center of each ball. Stuff with about a tablespoon of the yellow pea mixture and seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds

Brush a frying pan with oil and cook each dholl puri over high heat for about 2 minutes on each side. Before flipping and cooking the other side, brush with some more oil.

Serve two at a time warm with the lima bean curry and coriander chutney.

By yours truly HANNA

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hicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together.

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Intelligent search from Bing makes it easier to quickly find what you're looking for and rewards you.

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Ingredients-
- Frozen cassava leaves
- Beef
- Smoked turkey, chicken, or fish
- Onion
- Palm oil
- Ground cray fish
- Ground groundnuts
- Chicken bouillon or maggie powder
- Scotch bonnet pepper
- Shrimp
- Salt and pepper

Instructions-
1- Season your meat with salt, maggi, and onions and boil until tender. Remove the meat and beef stock.
2- Heat oil in a large sauce pan over medium heat, add onions and crayfish, saute until fragrant. Add beef and/or smoked meat
3- Stir in groundnut paste then add stock and cook for another 5 minutes
4- Throw in the drained cassava leaves and continue cooking for another 25 minutes
5- Add shrimp and cook until shrimp turn pink
6- Adjust seasonings to taste
7- Serve warm over rice

Cassava leaf stew is also widely served in many other West African countries, (specifically Liberia). Has many other names such as Saka Saka or Pondu. A similar dish in French areas of Cameroon is Nwem.

-Lily Oakley

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-Broad bean
-beans
-Tomatoes
-Garlic
-Onion
-Olive oil
-Lemon
-Chili pepper
-Salt
-Cumin
-juice
-parsley
-Black pepper

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- Chicken drumstick

- Peanut butter

- Palm oil

- Onions and Garlic

- Cayenne pepper, bouillon powder,
smoked paprika, salt

- tomato sauce (dilute with water)

- wash and pat the chicken dry

- add palm oil to a pan and cook the
chicken till brown

- Chop onions and mince garlic and put to side in a separate pan

- Add tomato sauce and the spices

-  Add the chicken to the other pan and stir for 15 minutes on low heat

- add a little water if it gets dry

- take out the chicken and add peanut butter to the sauce and mix well

- Add the chicken and simmer for 5-10 minutes

- then its done

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Ingredients
-Chicken
-Rice
-Vegetable
-Tomato
-Onion
-Chili Pepper
-Tomato Paste
-Bell Pepper
-Curry Powder
-Basmati
-Garlic
-Salt
-Dried Thyme
How to prepare food

Put pot on fire and make sure the pot is dry. Add vegetable oil when it is hot. Add the grinded pepper, curry and thyme, salt, Maggie, tomato paste then stir and cover for some minutes. Wash your rice and pour it in the boiled water then stir immediately and cook on low heat to avoid it get bunt before it is done.

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Recipe

Beef 500g

3 minced garlic cloves

2 medium onions

Vegetable of your choice: 4 carrots and leeks or 4 sweet potatoes

Cooking oil

3 medium tomatoes (chopped)

1 bunch coriander

2 cloves

Black pepper

chilies

Salt

Cut your beef into cubes

Put water in a cookpot and add a pinch of salt. Bring it to boil for two hours

As your meat cooks, chop your onions and leeks and chilies.

Chop your carrots or sweet potatoes and set aside

Once your meat is fully cooked, drain the stock on a bowl

Sauté your leeks, garlic, onions, and chili for two minutes on medium heat

Add your chopped tomatoes and carrots or sweet potatoes and stir for another two minutes. Add your stock and simmer for five minutes

Add your black pepper and meat. Stir well and simmer for another five minutes. Taste for salt and if the vegetables are well cooked.

Turn off heat and garnish with parsley. Serve with rice or fufu

Translated from French it means “Shin of Beef”. And that is exactly the main ingredient of this stew. Beef shin is one of the tastiest meat to use for slow cooking. The bone with marrow that you cook with the dish adds a lovely richness and overall flavor to the dish.

By Libby

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Koeksisters- A Traditional South African Donut

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Koeksisters- A Traditional South African Donut

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INGREDIENTS

UNITS: US

SYRUP

250 ml water (1 cup)

625 ml white sugar (2 1/2 cups)

12 ¹⁄2 ml lemon juice (2 1/2 tsp.)

5 ml vanilla essence (1 tsp.)

DOUGH

375 ml cake flour (1 1/2 cups)

22 ml baking powder (4 1/2 tsp.)

1 ml salt (1/4 tsp.)

20mg butter or 20 g margarine

150 ml milk (the vanilla soy milk gives added flavor, 5/8 cup) or 150 ml vanilla-flavored soymilk (the vanilla soy milk gives added flavor, 5/8 cup)

750 ml canola oil (3 cups)

Directions:

Put the water and sugar in a pot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes.

Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot into the fridge.

Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter or margarine into small pieces and add to the four mixture. Add the milk. Mix well until a dough is formed.

Roll the dough out to a thickness of 5 mm (+ or - 1/4 in.). Cut the dough into thin (+ or - 10 mm or 1/2 in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join other ends.

Heat the oil in a pot until fairly hot. Put about 3 koeksisters (or what can fit)at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters for the oil, place them directly ito the syrup from the fridge. It is important to keep the syrup cool, so between soakings, return the syrup to the fridge to maintain its coolness.

Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator to cool and then eat!

Interesting Fact:  A monument of a giant koeksister was built in south Africa showing that they are often baked and sold to raise money for schools and churches.

By Lucca Delotto

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oil

1 pound onions or leeks

2 cup tomato sauce

2 cup water

1.5 pound Beef Stew Meat

DOUGH

4 cup flour

3 cup water

salt

oil

PREPARATION

To prepare the sauce:

Heat the oil in a large pot or dutch oven.  Saute the leeks or onions until they begin to brown.Add the tomato sauce and water.  When it starts to boil put in the meat and cook it for at least 2 or 3 hours at a low heat.

To prepare the dough:

Pour the flour into a large bowl.  Bring the water in a medium sized pot to a boil with a little bit of salt and 2 teaspoons of oil.  Pour the hot water into a separate bowl.  When the water is boiling pour about half of it into the flour immediately stir with a wooden spoon.  It will start to come together, if it is too thick and dense add a little more water, add as much water as needed as you continue to stir until it is a nice soft dough.  Allow to cool a bit until easy to handle. Then form into balls, one per person and place in bowl.

Pour the sauce over the dough and serve immediately.

Bazin is an unleavened bread speciality which is prepared with flour dough and meat. Either lamb, camel, chicken, fish is used in addition to typical Libyan vegetables and spices.

As one of the most popular dishes that Libya is famous for, especially in the western regions, Bazin is usually served at major parties and family events, as well as during most days of Ramadan, so much so that it hardly leaves the table of Libyans in that month.

This dish is commonly accompanied by potatoes, eggs, mutton and sauce. It is typically eaten with just the hands, and is often consumed communally.

- Ethan McAdams

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Ingredients:

500 grams of couscous

2 lbs. lamb, boiled and diced

2 chicken stock cubes

2 onions, chopped

1 cup of chickpeas, boiled

3 carrots, cut into cubes

2 potatoes, cut into cubes

3 zucchini, cut into cubes

2 tablespoons of tomato paste

3 tablespoons of olive oil

5 cups of water

1/2 teaspoon black pepper

1 teaspoon hot red pepper

1 teaspoon turmeric

Salt, to taste

How to cook it:

In a frying pan over low heat, heat the oil. Fry the meat in the oil until it changes color with constant stirring.

Add the onions and stir until wilted, then add the tomato paste, spices, chicken broth, and water, stirring constantly.

Cover the pot and let it cook for 60 minutes until the meat is tender.

Add potatoes and carrots, continue cooking for 10 minutes, then add chickpeas and zucchini. Leave the saucepan for an additional 6 minutes.

In a separate saucepan over high heat, add a small amount of broth and bring to a boil.

Add the couscous to the broth and cover the saucepan, stirring occasionally.

Take the saucepan off the heat and set aside to let the couscous cook on steam.

To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the sauce over everything.

This is Libya's national dish, people love to eat this in Libya.

- Ethan McAdams

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Ghana -- Chicken and Peanut Stew (Groundnut Soup)

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Ghana -- Chicken and Peanut Stew (Groundnut Soup)

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2 medium yellow onions (about 12 ounces; 340g), halved and ends trimmed, divided

2 cups (480ml) homemade or store-bought low-sodium chicken broth, plus more as needed, divided

5 medium cloves garlic, divided

1 ounce (28g) fresh ginger (about a 1-inch knob), divided

2 teaspoons tomato paste

4 bone-in, skin-on chicken legs (about 2 pounds; 900g)

1 hot chili pepper, such as bird's eye, habanero, or Scotch bonnet (see note)

2 bay leaves

1 cup creamy peanut butter (9 ounces; 255g)

1 (28-ounce; 794g) can plum tomatoes

1 whole smoke-dried fish, such as tilapia or snapper (see note)

Kosher salt and freshly ground black pepper

Hot cooked white rice or fufu, to serve (see note)

Directions

1. In a blender, purée 2 onion halves, 1/2 cup (120ml) chicken stock, 3 garlic cloves, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine chicken legs with purée, remaining onion halves, remaining 1/2 ounce ginger, and remaining 2 cloves garlic, along with hot pepper and bay leaves. Toss to coat.

2. Set Dutch oven over medium heat and bring to a simmer, then cover, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes. Add an extra 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.

3. Transfer chunks of onion, ginger, garlic cloves, and hot pepper to blender. Add peanut butter, canned tomatoes and their juices, and remaining 1 1/2 cups (360ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into the Dutch oven, stirring to incorporate.

4. Increase heat to medium and bring to a simmer, then lower heat to medium-low and cook, stirring occasionally, until chicken is tender, oils have surfaced, and mixture has thickened and reduced by about one-third, about 40 minutes. Add smoked fish, reduce heat to low, cover pot, and cook an additional 5 minutes. (If omitting the smoked fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.

This is a comfort food dish also known as "maffe." Peanut stews like this are also popular in other West African countries like Togo and Benin.

- MR MCCLENAHAN