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plat1 plat2    dessert


Battered Pepper Shark

  • 1 Boneless Shark Fillets (Cod, Tuna)
  • 1 1/2 Cups Flour
  • 2 Tablespoons Afrikadabra Spice Mix
  • 2 Teaspoons Salt
  • 1 Cup Water
  • 1 Egg, Beaten
  • Oil For Frying

Mix the flour, spices and salt together in a medium size bowl. Remove 1/2 cup of the mixture into a medium sized paper or plastic bag. To the remaining flour, add the water and egg and beat until smooth.

Heat one to two inches of oil in a large skillet or frying pan (preferably non-stick). Place two or three of the fillets into the bag with the flour, hold the open end closed and gently shake to coat. Remove from bag, gently shaking off excess flour. Dip into the batter and fry in hot oil, turning once, until golden brown. Repeat process until all fillets are finished. Do not crowd fish into pan when frying.


Beans and Groundnut Relish

  • ½ cup chopped onion
  • ¼ cup oil
  • 2 large tomatoes, thinly sliced
  • 2 cups peanut butter
  • 2 cups cooked pea beans
  • 1 pint water

In a 2-quart saucepan sauté the chopped onion in the oil until light brown. Add the tomatoes and the peanutbutter and sauté for 5 minutes. Add the pea beans and the water. Simmer for ½ hour or until mixture is thick.


Boku-Boku

  • 3 Cups Whole Wheat, Cleaned
  • 1-2 Pounds Stewing Beef
  • 1 Three Inch Finger Of Ginger
  • 1 Tablespoon Cumin
  • 1 Whole Hot Chili Pepper
  • Salt And Pepper
  • 2-3 Large Ripe Tomatoes
  • 1 Large Red Onion
  • 1 Large White Onion

Measure 1 1/2 cups of the whole wheat and put in a large saucepan. Add 3 cups water and one teaspoon of salt. Cover, place on high heat, and bring to a boil. Once boiling, reduce to a simmer and continue cooking until wheat is soft, adding water as necessary (wheat should always be covered with water and should not dry out as when cooking rice).

At the same time, place meat in a medium saucepan. Add ginger, which has been cut into chunks, cumin, whole chili pepper, and salt and pepper to taste. Add enough water to cover meat, cover sauce pan, and place over high heat. Once boiling, reduce to a simmer and cook until meat is soft and tender, again adding water as necessary.

Place 1/2 of the remaining wheat in a food mill or spice grinder. Grind until wheat is broken, but not powdered. Add to the wheat which is now soft, adding enough water to make a soft, oatmeal type mixture. Continue cooking and stirring over medium heat. While it is cooking, grind the remaining wheat until it is flour. Add this to the wheat mixture, adding enough water to keep the soft, oatmeal texture. Cook for 20-30 minutes. Add meat mixture, including remaining liquid. Stir together and cook until the mixture is thick, but not dry.


Break the Fast Date Nut Bread

  • 1 Cup Chopped Dates
  • 1 Cup Boiling Water
  • 1 Teaspoon Baking Soda
  • 3/4 Cup Sugar
  • 5 Tablespoons Butter
  • 1 Egg
  • 1/2 Teaspoon Salt
  • 2 Cups Flour
  • 1/2 Cup Coarsely Chopped Nuts
  • 1 Teaspoon Vanilla Extract

Pour boiling water over the dates and baking soda. Let cool. Cream sugar, butter, and eggs. Sift salt with flour and mix into butter mixture. Add vanilla, nuts, and the date mixture. Bake in a loaf pan in a moderate oven for approximately 45 minutes until golden and top springs back when touched.


Curried Fishcakes With Chutney Yogurt Sauce

  • 1 Pound Poached Fish Such As Tuna, Marlin, Salmon
  • 1 Medium Onion
  • 1-2 Serrano Chili Peppers
  • 2 Teaspoons Curry Powder
  • 1 Teaspoon Turmeric
  • 2 Teaspoons Fresh Cilantro (Optional)
  • 2 Teaspoons Fresh Parsley
  • 2 Slices Bread
  • 1/2-1 Cup Milk Or Water
  • 1 Egg
  • 1 Small Tomato
  • 1 Cup Bread Crumbs
  • Oil For Frying

Soak the bread in the milk or water. Chop the onion and peppers together inthe bowl of a food processor. Add the fish and spices and blend to mix. Squeeze the milk or water out of the bread and add it and the egg to the fish mixture. Seed and finely chop the tomato and mix into the fish mixture by hand.

Form the fish mixture into oblong, finger-shapes. Coat with the breadcrumbs, pressing them slightly into the fishsticks with the flat side of a knife.This ensures that the crumbs stick and also creates a flat surface so that the sticks cook evenly. Spray a frying pan with non-stick cooking spray or lightly grease. Fry fish sticks until they are golden brown on all sides. Serve either hot or at room temperature. They can also be made ahead and reheated in the oven or microwave.


Mango Cobbler With Cashew-Cinnamon Crunch Topping

  • 1 Cup Cashews (Or Other Nuts)
  • 1 Cup Flour
  • 1/2 Cup Butter Or Margarine
  • 1/2 Cup Brown Sugar
  • 2 Teaspoons Cinnamon

Blend all ingredients together in a food processor. The dough will be soft. Cover the tart by dotting the top with small pieces of the mixture. Bake until it begins to brown.


Meat Pilau

  • 1 Pound Goat Meat or Lamb, Beef
  • 3 Tablespoons Vegetable Oil
  • A Pinch of Each of The Following: Ground Cinnamon, Ground Black Pepper, Ground Cumin And Salt
  • 2 Baking Potatoes, Peeled
  • 1 Large Onion
  • 5-6 Cloves Garlic
  • 1 Two Inch Piece Of Fresh Ginger
  • 1-2 Cinnamon Sticks (Two Small, One If Large)
  • 1 Teaspoon Cumin Seeds
  • 20 Black Peppercorns
  • 10 Cardamom Pods
  • 15 Whole Cloves
  • 1-2 Teaspoons Salt
  • 2 Cups Rice
  • 1 Can Coconut Milk

Cut meat into one and a half inch cubes. Heat two tablespoons of the oil in a large saucepan. Add the meat and the list of "a pinch of" spices, and stir until meat has browned. Remove meat from skillet, leaving remaining oil and drippings in the pan.

Finely chop onion. Cut the potatoes into 1 1/2 inch chunks. Peel garlic and ginger. Cut ginger into small chunks and place in a mortar and pestle or food processor together with the garlic, cumin, black pepper corns, cardamom pods and cloves. Pound (or process in the case of a food processor) until the garlic and ginger are a paste and all the spices are ground.

Add remaining tablespoon of oil to the pan, heat, and sauté onions until soft. Add garlic-ginger mixture and stir. Add rice and cook for approximately two minutes, stirring constantly. Add two and a half cups water. Bring to a rolling boil, cover, reduce heat and simmer until water has all been absorbed.


Oysters Alla Matemwe

  • 6 Limes
  • 1 Bottle Hot Chili Sauce
  • 1 Bucket Of Ice
  • 1 Bottle Of White Wine
  • 1 Small Knife
  • 1 Small Hammer
  • 1 Small Chisel
  • 1 Decorative Beach Towel
  • 1 Piece of Fairly Flat Driftwood

Place wine in the bucket with the ice. Wrap up the limes, knife, hammer and chisel in the towel or kikoy. Grab a couple of friends and take the bucketand towel down to the lower beach north of Matemwe Bungalows. Along the way find the piece of driftwood, preferably with a flat surface.

Once at the beach, spread out the towel in a sunny spot. Have one of your friends use the knife to quarter the limes and place decoratively on the driftwood. Meanwhile, take the hammer and chisel and carefully carve oysters off of the rocks. Split them open, rinse any sand off in the ocean, and place them alongside the limes on the driftwood. Once you have enough to fill the driftwood, dot the oysters with chili sauce, top with a squeeze of lime juice.


Sorpotel

  • 1 Pound Beef (Tongue, If Available)
  • 1 Pound Pork
  • 1 Pound Liver
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Whole Black Pepper Corns
  • 1 Teaspoon Cinnamon
  • 4 Whole Cloves
  • 1 Teaspoon Coriander Seeds
  • 1 Teaspoon Turmeric
  • 8-12 Dried Chili Peppers
  • 3 Medium Onions, Finely Chopped
  • 2 Inch Piece Fresh Ginger, Grated
  • 1 Full Head Of Garlic, Cleaned And Minced
  • 1 Tablespoon Tamarind Paste
  • 1/4 Cup Vinegar

Place meat in a sauce pan and cover with water. Boil until the meat is cooked through and remove from heat. Cool and reserve the water. Once the meat is cool enough to handle, cut it into half inch squares.

Place cumin, black pepper, cinnamon, cloves, turmeric, and chilies in a spice grinder or mortar and pestle. Grind together. Add tamarind and enough vinegar to form a paste.

Fry the onion, garlic, and ginger in a large saucepan. When the onions are soft, stir in the spice paste. Continue cooking until the onions and spices are well combined. Add the meat and the remaining vinegar and simmer for at least one hour.


Spice Island Spice Cake

  • 1/2 Cup Butter
  • 1 1/2 Cups Sugar
  • 4 Eggs, Separated
  • 3 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cloves
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1 Cup Milk
  • 2/3 Cup Grated Semi-Sweet Chocolate

Cream together butter and sugar. Add egg yolks. Sift together dry ingredients. Mix with the butter mixture alternately with the milk. Add the chocolate. beat the egg whites until stiff. Fold into the batter. Bake in a tube pan.


Yogurt Chutney Dipping Sauce

  • 1 Cup Plain Yogurt
  • 3/4 Cup Mango Chutney
  • Juice Of 1 Small Lime

Combine all ingredients and chill. Can be made one day in advance.


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