Central African Tomato Sauce Ingredients: A few spoonfuls of oil (Palm oil is most authentic) Two onions, finely chopped One small can of tomato paste Two or three tomatoes, chopped and mashed Bay leaf Granted nutmeg (To taste) Salt, pepper, red or cayenne pepper (To taste)
Directions: 1. Heat the oil in the frying pan. 2. Fry onions for a few minutes. 3. Stir in all other ingredients. 4. Add water as necessary to smooth the sauce. 5. Season to taste. 6. Stir. 7. Bring to a slow boil, reduce heat, simmer for ten minutes. 8. Serve with grilled or roasted Chicken, or meat, or boiled cassava (manioc) tubers, plantains or yams.
Ginger Cake
Ingredients:
2 cups flour, sifted
6 tablespoons sugar
3 teaspoons ginger
1/2 teaspoon red peppers, ground
1/2 cup butter, softened
1/2 cup water
Directions:
1. Sift the dry ingredients together into a bowl.
2. Rub in the fat thoroughly.
3. Add the liquid and mix to a firm dough.
4. Roll out on a floured board about 3/8 inch thick.
5. Cut into rounds.
6. Bake on a greased cookie sheet for about 15 minutes at 350 degrees.
Ginger cake
Moambe Stew
Ingredients:
two to three pounds stew meat, cut into large bite-sized pieces
juice of one lemon, or juice of one-half grapefruit
salt to taste
minced chilepepper, or ground cayenne pepper or red pepper (to taste)
two tablespoons palm oil, or peanut oil or vegetable oil
two onions, chopped
six to eight ripe tomatoes, chopped (or canned tomatoes)
greens (such as spinach, collards, kale, or similar); washed and cut into pieces (optional)
one cup of moambé or nyembwe sauce, or palm butter (or canned palm soup base, also called "sauce graine" or "noix de palme") -- or -- Peanutbutter
Directions:
Mix together the meat, juice, salt, and hot pepper. Allow to marinate for a half hour or more.
Heat the oil in a dutch oven or large pot. Add the onions, and cook for a few minutes. Add the meat and cook until it is browned.
Add the tomatoes and a few cups of water. Reduce heat.
Add the palm nut sauce (or canned palm soup base), or Peanutbutter, if desired. Add greens (if desired). Cover and simmer on low heat until meat is tender, about an hour.
Fresh Corn Muffins
Ingredients:
4 ears corn, fresh or frozen (about 1 1/2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Directions: 1. Grate corn off the cob and measure to make 1 1/2 cups. 2. Add baking powder and salt to corn. 3. Mix quickly. 4. Fill well greased muffin tins 1/2 full and bake in hot oven (425 degrees F.) 25 minutes or until a toothpick comes out clean. 5. Serve hot with butter. Makes 6 to 8 muffins depending on the size.
Chicken Couscous
Ingredients:
2 Tbsp. pine nuts 2 tsp. cumin seeds 1 1/2 cups vegetable broth 1 1/2 cups couscous 1 red onion, chopped 1 lb cooked chicken, shredded 1/2 cup dried apricots, coarsely chopped 1/2 cup golden raisins 1/4 cup fresh mint, chopped 2 Tbsp. white wine vinegar 6 Tbsp. Extra virgin olive oil salt & pepper
Directions:
1. Brown pine nuts and cumin seeds in a small non-stick skillet. Set aside.
2. In a medium-size pot, bring broth to a boil. Remove from heat. Stir in the couscous, cover and let stand for 5 minutes. Fluff with a fork.
3. Mix in the onion, chicken, apricots, raisins, mint, pine nuts and cumin seeds.
4. In a small bowl, whisk together the vinegar and olive oil. Add 1/4 tsp. salt and black pepper to taste. Add this dressing to the couscous and mix well. Taste for seasoning and adjust as necessary.
Chicken couscous
Gnush
Ingredients:
1 cup dried maize kernels (samp)
1/2 cup dried beans (brown/Sugar/red speckled)
Several pinches of salt (to taste)
1 desert spoon margarine/olive oil
Directions:
Clean the samp and beans by stirring in water and rinsing
Put the samp and beans in a pot/saucepan and cover with water to a level at least double that of the samp and beans
Bring to the boil and then remove from heat and leave to soak in the cooling water for about 8 hours (keep the lid on the pot)
Return to heat and simmer for 11/2 to 2 hours (until samp and beans soften and water thickens into a sauce)
Top up with water when necessary while cooking so that water level always covers samp and beans
Add salt and stir it in after at least 1 hour of simmering
Stir in margarine/oil when cooked and immediately before serving
Diced garlic and/or Onion rings can be added towards the end of the cooking process
Finely cut parsley can be sprinkled over after serving
Delicious with a tomato side salad
Ground Nut Soup
Ingredients:
1 & 1/4 lbs. ground nuts (peanuts), roasted and shelled
4 cups chicken stock, vegetable stock or consommé
1 cup milk
1/2 teaspoon salt
dash of pepper
Directions:
Pound nuts slightly to break into pieces.
Simmer with stock for about 1/2 hour or until nuts are tender.
Force peanuts through sieve.
Add milk, salt, and pepper with sieved nuts to remaining stock.