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
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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
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gas service, plus a small monthly leasing lee lor the
burner W e ll even help dispose ot leftover o il—as a
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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
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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
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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||
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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.
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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
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