Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-29
AFRICAN RECIPES

II seherh survey or foodstuffs as they ar,,
served In the royal Kitchens of powerful!
tribes is of particular interest As n rRl.;
There Is only one principal meal. which il
eaten IN the earlyspart OF the evening This
consists chiefly of parrot SCUM. ROASTED NJ
stewed monkeys. alligator eggs and birds ~
every description Palm chops and fish ara
also served while olives and dates MAY a.,
important part In every bin of fare
In the line OF vegetables n gutti-p'ssrs,,
is dish which is eaten all over Afric, and
which consists OF egg plant. small fish
somewhat like sardines and known a
n sengo-and the roots OF the manior,
plant. To this is added small tomatoes ana
All Is placed In a vessel with water sea
soned with salt and pepper and boiled For
palm chops palm nuts are boiled I'm water
antii the PUPPY substances loosen from
the pit. Then the shell. which contains a
very delicious oil. Is placed in a wooden
mortar and crushed and thrown into the
vessel where the fish. etc are cooking
Red pepper and salt are used as seasoning
and the mixture is boiled together
Boiled or roast squash Is eaten with It.
and goes under the name of ioenge Sweet
potatoes. more farinaceous and sweeter
than ours are boiled and roasted much as
we do them here. Bananas another favor
lite article of food. weigh about half pound
each and are about fifteen inches long
When half ripe they are cut in slices. add
ing much salt and pepper and are boiled in
water.
The bread is made OF peanuts which are
hrSt roasted and then crushed. The mass
thus formed is rolled and put into the skin
OF banana. closing II with sufficient pres
sure 20 give IL shape Removed from the
skin, the oily substance in the peanuts
helps the bread to retain its shape.
The following recipes have been adapted
to American methods of cookery:
Gumbo. Egyptiense.-Cut In small diced
pieces boned. raw half fowl. quarter Of
pound of raw veal. two medium sized white
onions. one seedless green pepper and two
branches well cleaned crisp celery Place
these in a saucepan with one tablespoonful
of butter and gently brown for ten min
utes. being careful TO stir with a wooden
spoon once in while. Moisten with three
quarts of hot water. add the other half OF
the fowl. season with one and a half tea
spoonfuls of salt and half a teaspoonful
of pepper. Cover pan and allow to sim
mer for forty-fve minutes. Then add two
crushed peeled tomatoes and twelve
trimmed fresh akras cut in quartsr-
inch pieces. Omen and thoroughly drain an
a sieve a third of a pint of corn and add
to the SOUP with a teaspoouful OF freshly
chopped parsley. Mix and allow to boil for
forty minutes longer. Remove fowl and
keep for further use. Skim fat from soup
and serve hot.
Red Bean Soup, Mayumba-Soak one
pint OF red beans In water over night.
Drain, place them in a soup pot with two
ounce piece each of salt pork and lean raw
ham, sliced carrot, sliced onion, branch
celery and branch parsley. Moisten with
four quarts of water. season with a tea
spoonful of salt and half a teaspoonful Of
pepper Add half Tablespoonful of good
butter. cover pot and allow To gently boil
for two hours. Remove seeds and peel
pound piece Of pumpkin Then cut it into
small pieces. add to the soup and let boil
for thirty-ve minutes longer. Strain soup
through sieve into a basin. add a cup OF
milk. half a tablespoonful of butter and
stir over fire until IL comes to a boil.
Pickerel a la Moni Makisse (King of
Buisse).-Cut the head from the pickerel.
split In half through the back and de-
tach the spinal bone The Ash should weigh
about two pounds and a half Sprinkle
half a teaspoonful OF curry powder on each
cut part OF the fish, rubbing II In well with
the fingers. Season with teaspoonfui OF
salt all around. then lightly roll IL in -four.
Heat in a large frying pan two table
spoonfuls of OIL lay the fish In It and fry
for Ave minutes on each side. Then bake
in the oven for five minutes. Serve on
hot dish with half lemon squeezed over
It and sprinkling Of chopped parsley
chicken Okra, COcOanut.-HaIT FOWL from
which the bones have been removed, one
small carrot, one white turnip and one
onion, half a green pepper. two tablespoon
fuls of rice. three quarts OF hot water.
four small peeled red tomatoes and twelve
good-sized fresh okras.
Cut the fowl into small square pieces.
Also cut the carrot, turnip. onion and green
pepper into half-inch square pieces. Place
all in a saucepan with one tablespoonful OF
butter and slowly brown for ten minutes
lightly stirring once in a while. Then add
the rice and any raw chicken bones on
hand Lightly mix and moisten with the
hot water Season with level tablespoon
ful of salt. cover the pan and allow to boil
for thirty minutes. Cut the tomatoes and
okras into small pieces and add them to
the soup. then boil for thirty minutes more.
Remove the bones. Now add the milk and
the shredded meat of a medium-sized CO.
coanut. Mix well. let boil for ten min
utes more and serve
EGGS. Omar Pasha.-Poach twelve fresh
eggs. Lay a china dish and keep warm.
Heat and a half tablssp0onfuls or
melted butter in a small saucepan, add two
tablespoonfuls OF -four and thoroughly stir
for one minute. Then add one cup OF hot
milk and briskly whisk until 1t comes to
a boil Season with half a teaspoonful OF
salt a dash of cayenne pepper and half a
tablespoonful OF grated nutmeg. Add two
tablespoonfuls OF grated cheese and one
q.
then pour over the eggs. Place in a hot
oven TO bake for three minutes and serve.
Omelette With Herrlng.-Cut of head and
tail of nice fat smoked herring. Split in
two through back. remove spinal bone and
skin ano finally cut into small square
pieces. Place on plate with enough milk
to cover. After allowing II 10 stand for an
hour, remove from milk and drain pieces
on cloth Heat one and half tea
spoonfuls of butter in frying pan add
fish and fry for five minutes. tossing once
in a while Crack eight fresh eggs in
bowl, add two tablespoonfuls OF milk. half
teaspoonful of salt. three saltspoonfuls
of pepper and sharply beat with a fork
for two minutes. Drop eggs In the ish pan,
mix with fork for two minutes and allow
to stand for half a minute. Fold up
opposite sides to meet in center. allow 10
rest for a minute and serve hot
Egg Plant, Ashantee.-Cut into even halves
three very small, sound egg plants. Make
a few incisions inside each piece without
disturbing the peeis. Then gently drop
them In boiling fat and fry for eight min
utes. Remove them with SKINNER and