Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 1, 1984)
Portland O bM ifv« August 1. ,984 Pag« 9 African cuisine spicesupsummer N o w that the weather is fin a lly tu rn in g to su m m er, thoughts are tu rn in g to picnics, o u td o o r b a r becues and ethnic food celebrations. W hen the weather is hot, why not e n jo y some hot fo o d to go along w ith it? N o t necessarily hot as in te m p e ra tu re , but hot as in spicy, w ith flavo rs b u rsting fo rth fro m ch ilie s , cu rry and cayenne and a host o f ex o tic spices fo u n d in traditional African food. F o llo w in g are recipes fo r an authentic tropical African meal, not a bit like soul fo o d , but a cuisine very separate and d is tin c t. O u r A fric a n meal w ill include a snack, soup, salad, a mash, a m ain dish, dessert and beverage (N o te : m any A fric a n dishes re q u ire ing redien ts th at are not co m m on here, such as p la n ta in , coconut m ilk , or mangoes. I f you lo o k a ro u n d , h o w ever, most o f them can be found in either a large su p erm arket or a specialty food store.) SO U P: M any A frican dishes use peanuts in some form , either raw or ground up. For our soup, we have a H o , Peanut Soup recipe fro m Senegal 3 cups milk 2 tablespoons cornstarch 3 cups chicken broth 2 cups roasted peanuts, shelled, skinned and ground or mashed fine 2 tablespoons grated onion 2 tablespoons chopped parsley 2 teaspoons salt '/• teaspcxtn pepper 1/8 teaspoon cayenne pepper Vi cup chopped chives for topping A VO C A D O SALAD I ripe avocado Juice o f one lime I large ripe tomato, cut into wedges lettuce leaves D R E S S IN G M cup vinegar M cup olive oil % teaspoon pepper Peel avocado, cut into slices and m a rin a te in lim e juice for h a lf an h o u r. R em ove slices. M a k e in d ivid u al salads w ith lettuce leaves topped w ith avocad o slices and tomato wedges. Put a few spoonsful o f dressing on each salad. M A S H : M ost tro p ic a l A fric a n countries make “ mashes" of bland, starchy root vegetables to acco m pany hot, spicy stews. They are o f ten m ade o f cassava ( d iffic u lt to find in the U .S .), yams or potatoes. Here is one mash called Futali from East Africa. FUTALI KAKLO 2 Bananas Peel bananas and mash. A dd chopped o n io n , to m a to and c h ili pepper and mash ag ain . A dd salt and ginger. M ix flo u r and w ater, then add mash and stir w ell. Heat oil until hot enough for deep-frying. D ro p m ixture by half-teaspoonsful at a tim e in to o il and fry u n til golden brown. Balls should be crisp on the outside, but soft on the in side. Serve as hot or cold snacks, or hot with a main dish. Peel a rip e papaya and slice it. Place the slices, some grapefruit sec tions and chunks of peeled melon on plates. S p rin k le w ith sugar and fresh-grated coconut. H O T P E A N U T SOUP S N A C K : Since m any A fric a n s w ork very hard in the fields or far fro m hom e, they take along prep ared snacks to eat wherever they are. These snacks are also good for party appetizers. A tasty one is Kaklo, or banana snacks. I small onion, chopped I tomato, chopped Vi fresh chili pepper, seeded and minced !6 teaspoon salt I teaspoon grated ginger root I cup flour 1/8 cup water Peanut oil for frying P A P A YA S A L A D Add cornstarch to m ilk and stir u ntil smooth. Put in to soup kettle with broth and all other ingredients except chives. B rin g to a b o il, stirring constantly. Turn down heat and sim m er fo r 10 m in utes, c o n tin u in g to s tir. S tra in . Serve h o t. Top with chives. S A L A D . Here are two very easy and delicious salads that w ou ld make a cool addition to our African meal. One is a Papaya Salad from Sierra Leone and the o ther an Avocado Salad from Nigeria. Peel I large sweet potato per per son, cut in to chunks and b oil in water to cover until tender. D rain. A dd 16 cup per p o ta to o f shelled, roasted, unsalted peanuts ground fin e , and mash. Beat w ith heavy wooden spoon until smooth. A dd a little salt if you wish. Serve hot. M A I N D IS H : F or a m ain meat dish, a good choice is Ethiopian Hot W at, or chicken in hot sauce. E T H IO P IA N H O T WA T I chicken, cut into serving pieces lV i cups water 1 teaspoon salt Juice o f I lemon 3 tablespoons butter or peanut oil 2 medium-size onions, peeled and chopped 2 cloves garlic, peeled and minced 4 tablespoons tomato paste '/« teaspoon ground cardamon Vi teaspoon cayenne pepper Convert your oil furnace to natural gas* w ith no charge! 2 tablespoons chili powder I teaspoon finely minced and peeled fresh ginger root 6 hard-cooked eggs, peeled and pierced with fork Put w ater, salt and lem on juice in to stew p o t. A d d ch icken and sim m er covered fo r 20 m inutes. Remove Chicken from stock and set both aside. Saute onions and garlic in b u tte r u n til tender and add to stock. H eat to boiling p o in t. Add tom ato paste, cardam on, cayenne, chili powder and ginger root and stir well. Add chicken. Simmer covered until chicken is tender. Add eggs to stew for (he last 10 minutes o f sim mering time. Serve one egg in each bowl of stew. Tired ol oil heat.’ T h e inainteiuiue.’ The lill-uns.’ Then have Northwest Natural Gas install a gas burner in your oil fumai e with no installation i barge. You'll enjoy clean, trouble tree gas heat immediately. F re e m a in te n a n c e . There is no i haige tor mainte nance or service calls You pay only lor regular natural gas service, plus a small monthly leasing lee lor the burner W e ll even help dispose ot leftover o il—as a tax credit to you. M o s t h o m es q u a lify . To lind out it your home qualities tor this oiler, c all Northwest Natural Gas tor a free inspec tion today. A D E S S E R T : For those w ith a sweet to o th , try C h in C h in , an A fric a n type o f fried cake spiced with lemon and orange peel. I he Mvinga w ill make you warm all o w ' NORTHW EST NATURAL GAS ( ^nt I’.u itu Sxjturv 2 20 N » »nsi A\ i l\»(fl.iiixl. ( ^7 2l*J 2264211 C H IN C H IN H cup flour I teaspoon baking powder I tablespoon sugar 16 teaspoon cinnamon pinch o f salt I tablespoon grated lemon peel I tablespoon grated orange peel I egg. beaten I tablespoon melted butter or margarine Peanut oil for deep frying IM4 M un 691 ?S|| DO YOU REALLY WANT TO SAVE ON YOUR FOOD BILL? We otter savings ol up to 40% and more on line quality wonder and Hostess products plus large discounts on other baked goods Besides our every day low prices, we feature in store specials daily Just look lor die bar gain signs on the displays in our store Discover lor yourself what thou sands ol smart shoppers in the area have found Sift dry ingredients together into bowl. Add orange and lemon peel, egg and shortening M ix to fo rm soft dough. Knead fo r a few minutes on flou red pastry b oard , adding m ore flo u r if necessary to m ake dough firm and sm ooth. C o ver w ith clo th and let rise in warm place for 30 minutes. Roll out on flo u re d board to 36-inch thickness. C u t in to 116-inch triangles H e a t o il to deep fry in g tem perature. D rop cakes into oil a few at a tim e, frying until they are b ro w n . D ra in on paper tow els. S p rin k le w ith pow dered sugar. Serve hot. Makes 2 dozen. # 0 *0 ^ » You'll be amazed at the savings you make at our Wonder Thrift Shop! [Food sta m p s gladly a c c e p te d ] SATISFA CTIO N G UAR ANTEED You m u tt tw compWtWy MtiftfMKf with •very pure h a w or w«t will t heartt»Hy refund your purchase price WONDER HOSTESS THRIFTSHOP These recipes are fro m Black A fr ic a C o o k B o o k, by M o n ic a Bayley, 1977, Determ ined Produc tions, Inc., San Francisco, C A 115 N C o ok St. Corner of Vancouver b Cook St . Portland. Oregon Open M on thru S a t - 9 a m 6pm Closed Sundays .Just what you want. Maxi-choice, The first choke. Mini-hassle. Not the last resort. We're not a super market. We re not a mini market. We re a just right market. We re just the right size to offer you just about everything you need and everything you want More brands, more sizes, more types of items - from canned goods to fresh produce - from dairy items to household items — from lunch meats to dinner rolls And, because of our "just right" size, you find just what you need and just what you want quickly and easily And, get checked out the very same way Isn 't that just what you need and just what you w ant9 Sure it is Down to earth. Not sky high. We re much bigger than most little stores, and that means more choices for you Chances are. you II find just what you re looking for The brands you want In the sizes you want We even have fresh produce So when you have a small shopping list, come Io your Convenient Food Mart store first In and out. Not standing about Lots of "open all night’ neighborhood stores shoot for the moon _ when they set prices At xO Convenient Food Mart stores, we make an extra effort to keep our pnees reasonable And that keeps our customers coming back » J Food Mart ........ just what you need, just what you w a n t *Txxu- , / i ■ A t , / t a i i i r * Union Avenue at M onroe U nion S quare Center Fried Chicken • JoJo's • Burritos • Corn Dogs • Clam Strips, etc. 281-4418 "Owner Operator Larry Willson" * , i Our stores are well organized, our aisles well marked So you II find jusl what you re looking for quickly and easily And checking out is a snap No hassles No long lines V *4 -Wt,
