formido/recipes-20k huggingface dataset:
african chicken curry in rich palm oil
cut the potatoes into large bite size pieces and boil them in water for 7 minutes
discard the water and set potatoes aside
finely dice all the onions
peel and mince garlic cloves
mince or grind ginger
cut the green peppers into large bite size pieces
set aside 1 tsp of cumin seed for later
grind the whole spice mix minus the 1 tsp cumin seed and combine with the ground turmeric
do not use pre ground spices
heat the palm oil on high in a wide , deep nonstick pan
it should quickly begin to sizzle and smoke
add the 1 tsp of whole cumin seed you set aside
add the saffron
after a half minute or so add the diced onions
stir around giving the onions a chance to brown
while you are doing this add the ginger , garlic and then the spice mixture
once the onions are browned add the tomato , lemon juice and the coconut milk
stir it up and then slowly mix in the yoghurt
you should have a nice looking sauce by now
taste for salt and if not enough then add more to taste
add the potatoes and green peppers and then the raw chicken thighs
mix it up real good and lower the heat to low
cover the pan tightly and let cook on the stove on low for approximately one hour checking on it occasionally
after one hour look at the sauce
if it is soupy then remove all the thighs and set aside and leave the pan uncovered and turn up the heat to high
stand by at this point and intermittently stir while the sauce boils
reduce to a medium thick sauce
lower the heat back to low , return the chicken to the pan and stir it up
when you are ready to serve the food turn off the heat and chop the cilantro finely and throw into the pan and stir
your curry is done
serve over basmati rice or with warm naan bread
african chicken in spicy red sauce
berbere:
combine all ingredients in a small bowl
yields 1 / 4 cup
serving size is 1 teaspoons
chicken:
place chicken in a shallow dish
drizzle with juice , and sprinkle with 1 / 2 tsp salt
cover and marinate in refrigerator for 30 minutes
heat a large pot over medium heat
add olive oil
add onion and garlic
cook 5 minutes , stirring frequently
add 2 tsp berbere , remaining 1 / 4 tsp salt , butter , ginger , nutmeg , and cardamom , cook 1 minute
add wine , broth , and tomato paste
stir until well blended
add chicken mixture
bring to a boil
cover , reduce heat , and simmer 50 minutes or until chicken is tender , turning chicken occasionally
stir in cilantro
serve with lemon wedges
african chicken peanut butter soup
heat oil in large dutch oven over medium-high heat
saute onion and garlic , until onion is translucent
stir in curry powder and red pepper flakes , and cook several seconds
push aside and add chicken pieces , a few at a time , and saute until golden brown
add broth and bring to a boil
reduce heat , cover and simmer at least 25 minutes
stir in peanut butter and tomatoes
add three-fourths of the squash and cook down
add potatoes and remaining squash about 20 minutes before serving , cooking just until done , not falling apart
season with salt and pepper and ladle into bowls
african chicken peanut soup
place a large dutch oven coated with cooking spray over medium high heat until hot
add sweet potato , onion , bell pepper , garlic , and jalapeno
saute 5 minutes
stir in chicken and next 5 ingredients
bring to a boil
reduce heat
simmer 10 minutes
add peanut butter , stirring with a whisk
cook 2 minutes
african chicken stew
tunisian pesto:
combine the cilantro , parsley , almonds and garlic in a food processor and pulse until coarsely chopped
add about 1 / 3 cup of the oil and process until completely mixed in and smooth
add the salt and a pinch of cayenne pepper
if using immediately , add the remaining oil and pulse until smooth
if freezing , transfer the pesto to an airtight container and pour the remaining oil on top
you can freeze this for 3 months
stew:
bring the 1 1 / 2 cups of chicken broth to boil in a saucepan over high heat
stir in the couscous , 1 t
of the salt , and pepper to taste
cover , take off the heat and set aside while you make the stew
heat the oil and butter in a large dutch oven over medium-high heat
season the chicken with the remaining salt , cumin , paprika and pepper to taste
add the chicken to the pot
cook , stirring occasionally , until browned all over - about 5 minutes
add the carrots , onion , the 1 2 / 3 cups chicken broth , vinegar and lemon zest and bring to a boil
adjust the heat to maintain a brisk simmer , cover and cook just until the chicken is firm to the touch and the carrots are tender - about 8 minutes or so
stir the pesto into the stew
fluff the couscous with a fork and mound it in 4 soup bowls
spoon some chicken stew over each portion and serve !
african chicken wings
preheat the oven to 400 degrees
in a large bowl , combine all the ingredients except the chicken wings
mix well
rinse and pat dry the chicken wings and place in the sauce
toss to coat well
place on rimmed baking sheets or cookie sheets that have been coated with nonstick vegetable spray and bake for 45-50 minutes or until done to desired crispness , turning once
african chicken peanut soup
in a large pot , saute chicken , onion and garlic in sesame oil for about 10 minutes , until onion is tender
add curry powder , salt , pepper , and red pepper flakes and saute 1 minute more
add chicken broth , tomato paste , stewed tomatoes and peanut butter , stirring until well-combined
heat until very hot but not boiling
serve immediately
african chop
in a dutch oven , place the stew beef , bouillon cubes , salt , crushed red pepper , chili powder , chili flakes , curry powder , and water
stir and bring to a rapid boil
reduce the heat and simmer , covered , for 1 hour
cut the bacon into small pieces and fry in a skillet until all of the fat is rendered
remove the bacon from the skillet and reserve
saut the greens and the onions in the bacon fat for 4 minutes , stirring constantly
add the sauted greens and onions along with the tomato puree , reserved bacon , and peanut butter to the stew
stir and simmer , covered , for 1 hour
serve with rice
recipe summary
difficulty: easy
african chopped salad with yogurt and brown butter
in a medium serving bowl , whisk the lemon juice and mashed garlic with the olive oil
add the tomatoes , cucumber , onion , bell peppers , cilantro and parsley
season the chopped salad with salt and pepper and toss
stir the yogurt and drizzle over the top
in a small skillet , cook the butter over moderately high heat , swirling the pan until the butter is fragrant and just starts to turn brown
about 5 minutes
immediately spoon the brown butter over the yogurt and sprinkle the crushed red peppers on top
serve immediately
african coconut clusters
simmer milk , coco , sugar and margarine for 5 minutes and remove from stove, do not cook longer than 5 minutes !, add the oats , vanilla and coconut and stir, take teaspoon-fulls out and place them on wax paper to cool down
african coconut curried chickpea soup
in a medium stockpot , heat the oil over medium heat
add the onion , bell pepper , and chili
cook , stirring , until softened , about 5 minutes
add the garlic and cook , stirring constantly , 1 minute
add the broth , chickpeas , tomatoes , curry powder , salt , and black pepper
bring to a boil over high heat
reduce the heat and simmer gently , uncovered , stirring occasionally , about 10 minutes
add the remaining ingredients and cook , stirring occasionally , until heated through , about 5 minutes
serve warm
african coffee cooler
put ingredients in blender and mix until smooth, top with whipped cream and chocolate shavings
african couscous salad
to toast slivered almonds , cook on a baking sheet at 375f for 5 to 10 minutes , checking and stirring frequently
or , cook in a small skillet over medium heat for about 5 minutes , stirring frequently until golden brown
bring broth to a boil in a large saucepan
stir in couscous , butter and cinnamon
cover and remove from heat
let stand for 5 minutes , then fluff with a fork and let cool
place remaining salad ingredients in a bowl
drizzle with dressing and toss well to coat
cover and chill for at least 1 hour
tangy orange dressing: in a medium bowl , whisk together orange juice , extra virgin olive oil , white wine vinegar , honey , salt and pepper
african curry
heat olive oil in a large , heavy skillet over medium heat
stir in the onion , garlic , and bay leaf , and saute until onion is lightly browned
mix tomatoes , curry powder , and salt into the skillet , and continue cooking about 5 minutes
mix in the chicken , and cook 15 to 20 minutes , until no longer pink and juices run clear
reduce skillet heat to low
stirring constantly , gradually blend in the coconut milk over a period of about 10 minutes
mix in lemon juice just before serving
african curry powder
mix all the spices well, use in any recipe a curry powder is called for
african dessert
cut each bananas into fourths, arrange bananas in greased 9 inch pie plate, dot with butter, drizzle with orange and lemon juice, sprinkle with brown sugar and coconut, bake at 370f until coconut is golden brown about 8-10 minutes
african donuts
warm the water up to 80 deg
take about 2 ounces of that water and put in a small cup or plastic bowl
let the rest of the water stand aside
pour the yeast in the 2 oz warm water and mix slowly with 1 teaspoon of sugar
cover and let stand
in a large deep bowl that has a cover , mix the flour , sugar and pinch of salt
make a hole in the mix and pour in the risen yeast
take a whisk and mix until blended
do not use an electric whisk
check that the remaining water previously put aside is still warm
if not , re-warm it for about 30 seconds
pour in the water bit by bit , mixing vigourously each time , until you obtain a paste with a consistency just before that of a cake mix
stop pouring the water and discard the rest , if any
mix again for about 5 minutes
close the bowl and put in the oven for about 2 and a half hours
after that time , you can see that the paste had risen for about 2 or 3 times what it was before , so choose the bowl wisely
pour the vegetale oil in a deep sauce pan
the sauce pan has to be small and deep enough so that the oil fills it at least to the middle
heat the oil until very hot
put the heat down to medium , wait 1 minute
mix the paste a bit to bring it down and start putting the paste in the oil using a tablespoon , one at the time , until there is no more space left in the pan
in africa , again , we use our fingers for this part , dipping it in water now and then so that it won't stick
remember to dip the tablespoon in water now and then so that the paste won't stick to it
turn it over now and then and control the heat
let it cook to a deep golden color
too much heat will burn the outside while the inside is not cooked
not enough heat will make the oil fill in the donuts
remove the donuts from the oil and put in a colander covered with tissue paper to absord the oil
serve warm
this recipe sounds long and difficult to make , but once you make it the first time , you'll see that there is nothing to it
i make it in 20 minutes for the mixing , 20 minutes for the frying
it should rise in 30 minutes
african dried fruit chutney
in a large stainless steel or other non-reactive pot , combine the fruits , onions , vinegar , water , sugar , spices and salt
stirring frequently , bring to a boil over high heat
reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon
stir it frequently as it begins to thicken to prevent it from sticking
remove the pan from the heat and ladle the chutney into either 1 / 2 pint or pint jars that have been sterilized filling to within 1 / 8 inch of the top
put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing
refrigerate any jars where the lids didn't seal
african fruit salad
if using canned fruits: drain and save the liquid
peel and remove seeds from the fresh fruit as necessary , cut fruit into bite-sized pieces
combine all fruit in a glass bowl
add the lemon juice , some of the liquid from the canned fruits or honey / sugar
stir gently
there should only be enough liquid to coat the fruit
it does not have to be covered in liquid
cover the fruit salad and allow it to stand at room temperature for a half hour before serving
the fruit salad may be refrigerated after it has stood up to an hour
it should be eaten the same day it is made
garnish with freshly grated coconut or chopped roasted peanuts right before serving
african fruit slush
dissolve sugar in hot water and cool
add all other ingredients , stir well to incorporate , and freeze in a big bowl
other fruit can be added to the bananas and pineapples such as pears , peaches , strawberries , and / or kiwi
spoon frozen mixture into a glass and add sprite , 7-up , or ginger ale
african ginger cake
sift the dry ingredients together into a bowl, rub in the fat thoroughly, add the liquid and mix to a firm dough, roll out on a floured board about 3 / 8 inch thick, cut into rounds, bake on a greased cookie sheet for about 15 minutes at 350 degrees
african grilled chicken breast
stir together all ingredients but chicken and then rub mixture over chicken breats and let marinate in fridge for at least 4 hours
grill chicken on pre heated grill and for about 15 minutes , or until chicken is done
african groundnut  peanut  stew
boil chicken pieces for 30-40 minutes , set aside once cooked and reserve stock
saute onions in olive oil until soft
add tomato paste to onions and stir for 2 minutes
add stock and stir until tomato paste is well incorporated
add peanut butter and stir until well incorporated with tomato stock mixture
add salt , pepper , pepper flakes , onion powder and garlic powder , and 1 / 2 sachet of knorr bullion powder and let stew simmer until stew thickens
after 20 minutes , add the cooked chicken pieces and simmer further for another 15 to 20 minutes
taste , and adjust spices according to taste
serve with your choice of choice of rice , yams or fufu
african groundnut stew
brown ground beef and onion , drain well, add stewed tomatoes , garlic , tabasco sauce , salt and pepper, add water to make a medium sauce, simmer 1 / 2 hour , add peanut butter and simmer 15 minutes more
african gumbo
trim stems from okra, heat half of the oil in a large saucepan, cook chicken , in batches , stirring until browned, drain on paper towel, heat remaining oil in pan, cook onion , garlic and sambal oelek , stirring until onion is soft, return chicken to pan, add remaining ingredients, simmer , covered for 30 minutes or until potato is tender, serve over a bed of rice
african haze tea latte
steep rooibos herbal blend double strength, when tea has reached your preference , blend with steamed milk, add vanilla syrup, enjoy
african hot sauce
deseed peppers and chop, it doesn't have to be pretty or uniform as you will be pureeing it all anyway, combine all ingredients in the bowl of a food processor or your blender, puree until smooth, cook over medium low heat for about an hour , stirring occasionally, store in a non-reactive bowl in the refrigerator -- simple huh ?
african lullaby
mix all ingredients in blender with one cup crushed ice, pour into glass and garnish with red cherry
african lullaby cocktail
mix all ingredients in blender with one cup crushed ice, pour into glass and garnish with red cherry
african mango fool
heat the milk in a double boiler , or in a saucepan over low heat
do not boil
in a bowl , mix the 1 / 4-1 / 2 cup of sugar into the beaten eggs
slowly add about a quarter of the heated milk to the egg / sugar mixture , while stirring constantly
slowly stir the egg / sugar / milk mixture into the remaining heated milk
cook on low heat , until it thickens into a custard , stirring gently and continuously
spoon it into a clean bowl and place in the refrigerator to cool
while the custard is cooling , cook the fruit:
bring the water and three tablespoons of sugar to a boil in a saucepan
add mango pieces
reduce heat and cook until tender , five to ten minutes , stirring occasionally
mash mango , or press it through a sieve
scoop it into a clean bowl and place in the refrigerator to cool
to serve:
gently fold together custard and fruit
spoon into serving bowls
top with whipped cream , if desired
serve immediately or keep in refrigerator for no more than a day
fold into whipped cream
chill and serve
african meat potatoes casserole
heat 2 tablespoons of butter in a pot and brown the ground veal with the onion, add the water , celery , carrot , salt , and pepper, cook for 60 minutes over low heat, arrange the meat mixture in a casserole dish, boil the potatoes with the celery root until tender, dry the potatoes and celery root and mash them, add the butter , the salt and pepper and the egg yolks, in a bowl beat the egg whites until firm, add to the potato mixture, cover the meat mixture with the potato mixture, bake for 50 minutes at 350 degrees fahrenheit until golden
african millet salad with corn and peppers
in a two quart saucepan with tight-fitting lid , heat one tablespoon of the olive oil , then saute the onion over medium heat until very golden and soft
add the garlic and ginger and cook for a minute , then add the paprika , black pepper , allspice and cayenne and cook for a minute more
wash the millet quickly and drain
add the millet to the pan and stir , coating the grains and cooking until hot to the touch
add the water and salt and bring to a boil , then reduce the heat and cover
simmer on low for 20 minutes before checking for doneness
when all the liquid is absorbed and the grain is tender , cover and take the pan off the heat for 10 minutes to steam
scrape the cooked millet into a bowl and cover , then let cool
whisk the remaining two tablespoons olive oil with the lemon juice and brown sugar in a small bowl
stir the corn , bell pepper , tomato and parsley into the cooled millet mixture , then drizzle the dressing over it and stir to coat
serve topped with the peanuts
african mint chutney
preheat oven to 350
place peanuts on a baking sheet and roast until skins are toasted and beginning to crack , about 15 minutes
wrap the peanuts in a kitchen towel and rub with your hands until the skins come off
sift off the husks , and let cool
chop garlic and chili together to make a paste
add paste to food processor
add mint , coriander seeds and vinegar to processor until coarsely combined
add lime juice
stir in yogurt by hand
season with salt and pepper
store in a covered bowl in the refrigerator
african obsession
pour all ingredients into a cocktail shaker filled with ice and shake for 30 seconds
strain into martini glass and garnish with chocolate shavings if you wish
african okra soup
trim off both ends of okra pods
slice 1 / 4 inch thick
carefully place the tomatoes into a small pot of boiling water for about 30-45 seconds
remove from water and peel off skin
slice tomatoes in half and scoop out the runny insides , discard this part
coarsely chop the fleshy part of the tomatoes
dice the bacon and fry until crisp
remove to papertowels
save grease
place all ingredients into a saucepan and bring to a boil
reduce the heat and simmer for about 15 minutes , or until the okra is just tender
1-2 tbl
bacon grease can be added to enhance the soup's flavor
the lemon can be thickly sliced and cooked right in the pot of soup , or it can be zested and halved and the fresh juice can be squeezed over each portion when served to taste , and garnished with the zest
african on acid
pour the watermelon vodka and midori melon liqueur into a cocktail shaker half-filled with ice cubes
shake briefly , strain into a double-sized shot glass , and serve
garnish with watermelon slice
african orange spice salad
combine all ingredients in a bowl and serve on lettuce leaves if desired
african peanut and ginger chicken
stir lemon juice with chicken pieces and season with salt, set aside for 10 minutes, heat vegetable or peanut oil in skillet and saute chicken until cooked through, refrigerate chicken, saute onions and peppers until tender in vegetable or peanut oil, add garlic , ginger and chili powder and cook , stirring constantly , 5 minutes, stir in tomatoes , thyme and crushed red pepper, bring to simmer for 5 minutes, add peanut butter and stir until blended, stir in chicken stock or broth and return to simmer, add cooked chicken, reduce heat and simmer , stirring frequently , until thickened and reduced, remove from heat and cool, freeze in bags or pans, reheating: defrost, transfer to saucepan and heat thoroughly, serve over rice
african peanut and squash stew
heat the oil in a large saucepan over medium heat
add the onion , cover , and cook , stirring a few times , until softened , about 5 minutes
stir in the garlic , chiles , ginger , brown sugar , cinnamon , and cumin and cook for 1 minute
add the squash and stir to coat with the spices
add 1 cup of the water and salt and pepper to taste
bring to a boil , then reduce the heat to low
put the peanut butter in a small bowl and slowly add the remaining cup water , stirring until smooth
stir the peanut butter mixture into the stew , cover , and simmer until the vegetables are tender , about 30 minutes
allow 10 minutes before the end of the cooking time , add the black-eyed peas and peanuts and simmer until heated through
before serving , taste to adjust the seasonings
african peanut butter candy
put peanut butter and honey in bowl and blend well
add 1 cup powdered milk or wheat germ and blend into a stiff dough , adding more powdered milk or wheat germ as needed
form mixture into small 1-inch balls or patties
put coconut in flat pan
roll balls or patties in coconut to coat
place side by side on dish covered with wax paper , cover with another wax paper sheet , and refrigerate
serve as a sweet snack treat
african peanut butter sauce
in a skillet heat oil , onions , and garlic for about 2-4 minutes, add the remaining ingredients and cook for about 8-10 more minutes, serve hot over rice
african peanut chicken soup
heat 1 tbsp olive oil in a large pot
add 2-3 chicken breasts , diced
1 onion , chopped
and 3 cloves of garlic , chopped
stir and cook 5 minutes or until chicken is done
peel 2 medium sweet potatoes then either grate , food process , chop , or bake / microwave and mash them
add the sweet potatoes to the pot along with 1 green bell pepper , chopped
1 red bell pepper , chopped
2 cans of chicken broth
1 1 / 2 cups v-8 or tomato juice
1 teaspoons ginger
and 1 / 2 teaspoons cayenne pepper
mix well
bring to a boil
reduce heat
cover and simmer 10-15 minutes or until veggies are tender , stirring occasionally
add 1 / 2 cup crunchy peanut butter and stir constantly until well blended
serve
african peanut dipping sauce
in saute pan , cook onions until tender, add cayenne , ginger , mashed banana , and saute , stirring frequently, after five minutes , add the juices, simmer for 10 minutes more , before stirring in the peanut butter, serve warm
african peanut soup
in food processor , blend ginger , garlic , and chili peppers until finely chopped
add to processor 2 cans tomatoes , peanuts , and onion
leave chunky place mixture in soup pot and add 1 can tomatoes , chicken stock , water , and chicken
make a paste of butter and flour and add to pot
bring to a boil
let cool to 145 and serve each bowl topped with a few peanuts and juice from one lemon wedge
serve with extra crushed chili peppers , and a loaf of french bread with butter
african peanut soup with mustard greens
heat oil in a stock pot, add onion sauting until transparent, add carrot , celery , bell pepper , garlic , and seasonings, cook about 4 minutes , stirring often, add broth , chicken , tomatoes and greens, bring to a boil , reduce heat to low , and simmer 10 minutes, stir in peanut butter and couscous, cover , remove from heat , and allow to sit 5 minutes, garnish each serving with peanuts and scallions