formido/recipes-20k huggingface dataset:
african peanut stew
heat the oil in a large , heavy stockpot
add the onion , garlic , jalapeno , and ginger , and cook over moderate heat , stirring frequently , until the onion is lightly browned , about 6 minutes
add the curry powder and cook , stirring , until fragrant and lightly toasted , about 2 minutes
add the tomatoes , scraping up any bits stuck to the bottom of the pan
whisk in the broth and peanut butter , season with pepper and tamari to taste , and bring to a boil
cook over moderately high heat for 15 minutes , stirring frequently
add the sweet potatoes , carrots , and chickpeas , cover partially and cook over moderately low heat until the vegetables are just tender , about 20 minutes
add the okra and green beans , cover partially and cook until all the vegetables are tender , about 10 minutes longer
add the kale and juice of 1 lime , and cook for 10 more minutes
transfer to deep bowls and serve hot
garnish with the cilantro , lime wedges , and chopped peanuts at the table
african peanut stew  elephant stew
in a large heavy kettle , heat 3 tablespoons oil
roll beef cubes in flour , then brown in hot oil
while this is cooking , add nutmeg and chili powder
when meat is browned , add onion , garlic , water , red pepper to taste , and tomato sauce
simmer until meat is tender , about 1 hour
if desired , add carrots and peas while stew is simmering
a few minutes before serving , heat peanut butter and remaining 2 tablespoons oil
stir peanut butter mixture into beef stew over low heat
let simmer 15 minutes , until peanut butter is absorbed
serve over steamed rice with hot sauce on the side
african peanut tomato soup
in a medium saucepan over medium , heat the oil and garlic for 1 minute
add the tomatoes , tomato paste , peanut butter , broth , vinegar , cayenne , and salt , whisk to combine
bring to a boil
add the rice , reduce heat to low , cover and cook for 20 minutes
garnish with scallions and peanuts
african pearl barley pumpkin pot
clean the hokkaido squash , remove the seeds and cut into dices, dice the onions as well, melt the butter in a heavy pot, sweat the onions in it, add the pearl barley, after some minutes add the white wine, after 2 more mins add the broth, add the squash, chopp garlic and dates and add to the pot together with raisins, add the spices, when squash is tender , garnish with chives and serve
african pineapple peanut stew
in a covered saucepan , saute the onions and garlic in the oil for about 10 minutes , stirring frequently , until the onions are lightly browned
while the onions saute , wash the kale
remove the stems
stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices
add the pineapple and its juice to the onions and bring to a simmer
stir in the kale , cover , and simmer for about 5 minutes , stirring a couple of times , until just tender
mix in the peanut butter , hot pepper sauce , and simmer for 5 minutes
add salt to taste
african piri   piri kabobs
peel sweet potatoes , if desired and cut into 1 1 / 4 inch cubes
cook potatoes in lightly salted boiling water for 5 minutes or until slightly tender
drain , cool slightly
alternately thread the sweet potato , venison or beef and sweet pepper pieces on 4 long metal skewers , leaving a 1 / 4 inch space between pieces
brush with olive oil and sprinkle generously with piri-piri spice
place kabobs on the lightly oiled rack of the grill directly over medium heat
grill for 25 to 35 minutes or until sweet potatoes are tender , turning occasionally
african pork and peanut stew
in a large pot , heat 1 tablespoons of the oil on high heat, when hot , add the pork cubes and cook until soft, stir in the garlic , curry powder , coriander , cumin , and crushed red pepper, cook 1 minute, add ginger , cinnamon , bay leaf , salt , chicken broth , and tomato paste, bring liquid to a boil , cover and simmer on low for 45 minutes, add peanut butter and blend well, cook stew another 3 minutes , uncovered to blend, stir in chopped tomato and bell pepper, simmer 2-3 minutes , just until the vegetables soften but still retain shape, before serving , taste to correct seasonings, you may wish to add a final splash of lemon juice to refresh the flavors
african potato and collard green stew
in a large pot , heat the oil over medium heat and add the onions and garlic , cooking them for 5 minutes , stirring occasionally until softened
add ginger , cinnamon , poppy seeds , mustard seeds , coriander , and cloves and cook , stirring frequently , for 2 minutes
add potato to the mixture an stir to combine
stir in 4 cups of water and turn heat up to high and bring to a boil , add the teaspoon of salt and stir well
turn heat to low and simmer stew , uncovered , for 5 minutes , stirring occasionally
add cauliflower , sweet potato , collard greens , and raisins , stirring to combine
continue cooking for 10 minutes until potatoes are tender
season stew with vinegar , and salt and pepper to taste
if the stew is too dry , add a little water
serve hot
african potato stew
heat oil in a large pot over medium heat , then add onions & garlic , cooking them for 5 minutes & stirring occasionally , until onions soften
add ginger , seeds , ground coriander & cloves , & cook stirring frequently , for 2 minutes
add potatoes , stirring well , then stir in the 4 cups of water , before turning the heat up to high
when mixture comes to a boil , add 1 teaspoon of salt , stir , & reduce the heat to low , simmering the stew , uncovered , for 5 minutes , while stirring occasionally
stir in the sauliflower , sweet potato , collard greens & raisins , continuing to cook for 10 minutes or until the potatoes & sweet potatoes are tender
season the stew with the vinegar , more salt & the pepper , adding more water if the stew is too dry
serve hot !
african red beans
soak the beans overnight in 2 quarts of water
or you could quick soak them by putting the beans into a heavy pot and cover with 2 quarts of water , bring to a boil and boil for 2 to 3 minutes
remove the pot from the heat and let the beans soak , uncovered for 1 hour
bring the pot of soaked beans to a boil , then reduce the heat to low
add 1 / 4 c of the onion and simmer , partly covered , about 1 hour , or until the beans are tender but not mushy
drain the beans and set them aside
in a large skillet , heat the oil until it is hot but not smoking
saute the remaining cup of onions until soft and translucent but not brown
add the tomatoes , tomato paste , garlic , cayenne pepper , white pepper and salt
stirring frequently , simmer the mixture until most of the liquid has evaporated
stir in the beans and cook , uncovered , for about 5 to 10 minutes , stirring frequently
african red dip
red pepper paste: process all paste ingredients except paprika in blender until smooht , scraping sides frequently
heat paprika in 1-qt saucepan for 1 minute
add spice mixture gradually , stirring until smooth
heat , stirring occasionally until hot , about 3 minutes
cool
to make dipping sauce: mix chili sauce with 2 tbsp red pepper paste
serve with cooked , chilled shrimp
leftover paste keeps well in refrigerator for the next batch
african rice balls
in a saucepan , bring the water to a boil and add rice
simmer for 10 minutes or until the rice is really soft and has absorbed all the water
with a wooden spoon , mash the rice until it sticks together
divide the rice into four equal portions then , using a clean cloth to protect your hands , or two large serving spoons , mould each portion into a ball
african rice dinner
combine all ingredients in large 3 qt pan, cook on medium heat for 1 hour , until rice is cooked , add more water as needed, serve
african salad
carefully wash the mushrooms and slice in half, put into pot with the lemon juice , garlic and salt, cover and cook on medium heat for about 2 minutes, shake the pot occasionally, take of the heat, drain and put into salad bowl, rinse and drain the palm hearts, slice in half and add to the mushrooms in the bowl, rinse and drain the artichoke hearts , slice in half and add to the bowl , too, blend together the ingredients of the dressing and pour over the salad, mix gently , refrigerate 10 minutes and then serve
african samosa bread
in a large skillet , preferably non stick , cook the beef , stirring to break up lumps of meat , until no longer pink , 3 to 5 minutes
add the onion and garlic and cook until the onion is softened , 3 to 5 minutes longer
let cool
add the cooled beef mixture and all remaining ingredient except the peas in the order suggested by your bread manual and process on the basic bread cycle according to the manufacturer' s directions
at the beeper , add the still frozen peas
eat warm or cool , cut into wedges instead of slices
makes a 1 lb loaf
african saucy chicken
in a large skillet , heat half the oil over med high heat and saute onion and garlic , stirring occasionally , until softened
stir in tomato paste , paprika , 2 tbsp water , ginger , and 1 / 2 tsp each of salt and pepper - cook , stirring , for about 1 minute
stir in coconut milk and peanut butter and then let cool slightly and transfer to food processor , puree until smooth
sprinkle chicken with remaining salt and pepper
in a skillet , heat remaining oil over med high heat and brown chicken in batches , then transfer to slow cooker
pour sauce over top , then cover and cook on low for 4-5 hours
stir in jalapeno and cilantro / parsley and cook on high for 20 minutes until thickened
african spice rubbed drumsticks with banana boats
in small bowl , combine cumin , paprika , chile powder , brown sugar , peppercorns and oregano
rub or spray drumsticks lightly with oil
roll in spice rub , transfer to pan or dish , cover and refrigerate at least 2 hours , or overnight
preheat grill or broiler
remove drumsticks from the refrigerator 20 minutes before cooking
grill over medium heat , about 4 inches from heat source , turning as needed , until brown and crisp , about 30 minutes
slice unpeeled bananas in half lengthwise
coat or spray banana flesh with vegetable oil
about 5 minutes before chicken is done , place bananas on the grill or under broiler , flesh toward heat , and cook until fruit softens and sizzles , 3 to 5 minutes
serve bananas and chicken together
african spiced vegetable salad
steam the vegetables , covered 2 minutes
rinse under cold water
drain well
combine spices in a skillet over medium heat and cook 2 minutes stirring constantly
in a medium bowl , combine spice mixture , sour cream , vinegar , and honey
add vegetables and mix well
african spinach
cook onion and green pepper in peanut oil in a skillet for about 3-5 minutes , or until tender
add spinach and tomato to skillet
cover and cook on low heat for about 5 minutes , or until spinach is tender
stir in all remaining ingredients
cook until hot throughout
serving suggestion: server with hot cooked rice or couscous
african spinach and peanut butter stew
slice the onions and fry in oil until soft
peel the tomatoes in boiling water
slice and add to the onions
wash , trim and chop the spinach coarsely
add to the stew and cook , covered , over a medium heat for 5 minutes , stirring to prevent sticking
thin the peanut butter with hot water to make a smooth paste
add to the stew
season with salt and pepper and cook for another 5 - 10 minutes , stirring and adding water if necessary to prevent sticking
serve over steamed rice , polenta , or mashed potatoes , in fact , you could eat it with anything , really !
african split pea soup
rinse peas , put in soup pot with 3 cups water and bring to a boil
reduce heat , cover and simmer for 45 minutes to an hour
meanwhile , saute the onions and garlic in oil until translucent
mix in spices and saute for 5 - 10 minutes more , stirring frequently to prevent burning
set aside
when the split peas are cooked , stir in the onion mixture along with the vegetable stock
add the lemon juice and cooked rice , season with salt and pepper
stir in the parsley and gently reheat if necessary
african style broccoli
steam first 3 ingredients , covered , 2 minutes, rinse broccoli mixture under cold water, drain well, combine oil , salt and next 5 ingredients in a small skillet, cook over medium heat 2 minutes or until lightly browned , stirring constantly, combine spice mixture , sour cream , vinegar , and honey in a bowl, whisk well, add to broccoli mixture, toss well to coat, stir in green onions just before serving , and sprinkle with nuts
african style chicken peanut soup with potatoes
heat oil and butter in a large dutch oven over medium-high heat
add in both potatoes onion , garlic , red bell pepper , jalapeno pepper and cumin
saute for about 5-6 minutes
add in chicken , salsa , cumin , chicken broth and black beans
simmer for about 25-30 minutes
add in peanut butter , season with salt and pepper to taste cook stirring for 3 minutes
african style grilled peanut butter chicken
combine all ingredients , if mixture is too thick , keep adding hot water until mixture is similar to cream
reserve 1 / 2 cup of marinade mixture for basting while grilling
place remaining marinade in zip loc bag , add chicken pieces , squish to combine , marinate for 2-3 hours
heat grill , lightly oil grates , place chicken on grate and brush with reserved peanutbutter mixture while grilling
grill until juices run clear
serve with rice or potatoes
african style rice
in a sauce pan , melt butter and add rice to saute
when rice is a nice golden color , add chicken brother , dash of coriander powder , dash of turmeric and bring to boil
at boiling point , reduce heat to low and cover
cook for 20 minutes
do not open lid until 20 minutes is up ! i suggest setting a timer !
when done , fluff with fork and serve with easy african-style peanut chicken !
african style turkey on couscous  crock pot
combine all ingredients in crock pot, cover, cook on low for 8 hours, serve over couscous
african supper
cook noodles while assembling the rest of this dish in a large skillet or 3 quart pan
brown ground meat
when nearly browned , add onion and bell pepper and saute until soft
if using fresh mushrooms , add them and cook
until almost done
stir in cream cheese , soup and milk
and stir well
add corn
and if using canned mushrooms , add them now
season with salt and pepper to taste
bring to a boil
lower heat and simmer for about 30 minutes
mixture should be fairly moist before adding the noodles
drain and stir in noodles
simmer until hot and bubblly
african sweet potato and peanut soup
heat oil over medium high heat and add onions
saute for a few minutes , until starting to show a little color
add garlic and ginger , and saut a few more minutes
stir in spices
add cabbage , sweet potato , eggplant , broth , tomatoes , apple juice , and salt
cover and bring to a boil
simmer , mostly covered , for 15 minutes , stirring occasionally
check sweet potatoes for doneness
turn off heat , stir in peanut butter until melts , then add lemon juice to combine
serve topped with cilantro , parsley , and peanuts
african sweet potato and peanut stew
1
heat olive oil in a large saucepan over medium heat
add the onion , cover and cook until softened , about 5 minutes
add the bell pepper and garlic , cover , and cook until softened , about 5 minutes
stir in the brown sugar , ginger , cumin , cinnamon and cayenne and cook , stirring , for 30 seconds
add the sweet potatoes and stir to coat
stir in the tomatoes , stock and salt to taste
bring to a boil , then reduce the heat to low and simmer until the vegetables are soft , about 30 minutes
2
about 10 minutes before the end of the cooking time , stir in the kidney beans and simmer until heated through
3
place the peanut butter in a small bowl and blend in about 1 / 4 cup of the broth , stirring until smooth , then stir it into the stew
if a thicker consistency is desired , puree 1 cup of the stew in a blender or food processor and stir back into pot
4
taste and adjust seasonings
sprinkle with chopped peanuts and serve
african sweet potato pudding
boil the water in a heavy saucepan
drop in the sweet potato cubes and cook , uncovered , until tender - about 25 to 30 minutes
drain the potatoes and return them to the pan
add the milk , cream , sugar , saffron and cardamom
stirring often with a wooden spoon , bring the mixture to a boil over medium heat
reduce the heat to low and simmer , uncovered , for about 1 hour , stirring often
the pudding is done when it is smooth and is thick enough to hold its shape almost solidly in the spoon
with the back of the spoon , rub the pudding through a fine sieve into a serving bowl
refrigerate the pudding until cool
before serving , sprinkle the top with a little additional ground cardamom
african sweet potato stew  vegetarian
heat oil in a large skillet over medium-high heat
add onion
cook , stirring , until tender , about 5 minutes
mix in cabbage and garlic
cook , stirring , until cabbage is tender-crisp , about 5 minutes
stir in sweet potatoes , tomatoes , tomato juice , apple juice , ginger , and red pepper flakes
reduce heat to medium-low
cover
simmer until hot and bubbling , about 6 minutes
stir in green beans and simmer , uncovered , for 5 minutes
stir in peanut butter until well blended and hot , about 1 minute
serve stew with crusty bread and a salad , or spoon it over rice or mashed potatoes
helpful hint: to save time , use packaged cabbage slaw mix instead of chopping up a head of cabbage
per serving: 261 calories
8g protein
9g fat
40g carbohydrates
0 cholesterol
425mg sodium
8g fiber
african tilapia
combine all ingredients except for the tilapia
mix well until the salt is disolved
place tilapia in a glass dish and cover with marinade
turn to coat and set aside for 20 minutes
preheat grill
pour marinade into a saucepan and bring to a boil
allow to cool
grill tilapia fillets of a medium high heat for about 4 to 5 minutes per side or until the fish flakes easily and has an even appearance all the way through
serve by pouring a small amount of the sauce over the tilapia fillets
african tomato sauce
heat oil in a frying pan
fry onions for a 3 minutes
stir in all other ingredients
add water as necessary to make a smooth sauce
season to taste
stir
bring to a slow boil , reduce heat , simmer for ten minutes
serve with grilled or roasted chicken , fish , or meat , or fried plantains or yams
african tropical fruit salad
combine fruits in a bowl, combine lime juice and brown sugar and add to fruits, toss to coat, get your hands in there !, cover and chill at least 1 hour, sprinkle with coconut
african vegetable stew
melt margarine over medium heat in a large saucepan
add onion , parsley , garlic , cinnamon , turmeric , pepper and ginger
stir occasionally until onion is tender - add some water if it begins to stick
stir in water , carrot and lentils
boil , then reduce heat and cover to simmer 25 minutes
stir in rice , and undrained tomatoes
boil , then reduce heat and cover to simmer for 20 minutes
stir in peas , beans and salt and pepper to taste
boil , then reduce heat and cover to simmer 5 minutes or till tender
if desired , serve with a dollop of yogurt or sour cream - 1 serving = 275 cal , 3g fat , 56g carb , 10g fibre , 12 g pro
african yam and peanut soup
heat stock
i actually only use about 4 cups of stock , because i like my soup thick
in a big soup pot , heat oil
saute onions with a pinch of salt for about 10 minutes , stirring occasionally
add garlic , ginger and spices and saut until everything's soft
stir in red peppers and yams , cooking them until they start to stick to the bottom of the pot
add stock , bring to a boil , and reduce to a simmer
cover and simmer until yams are tender
add pineapple with juice , tomatoes and peanut butter and simmer 30 minutes
add stock if needed
pure the soup until smooth
i just use my blender
season to taste with more salt , pineapple juice and / or hot sauce
just before serving , add chopped cilantro and fresh lime juice
african yam stew
heat 2 tblsp of stock in a large pot
add the onion and saute over medium heat for 5 minutes , adding more stock if necessary
add the remaining stock , yams , chickpeas , rice and salt
simmer for 45 minutes
in small bowl , blend the peanut butter with 1 / 2 cpu of liquid from the stew to make a smooth paste
stir into the stew along with the greens and cook for 5 minutes
stir in the lemon juice , pepper and tamari or braggs
add chili sauce to taste
adjust seasonings and serve
african inspired stew
sautee the scallions and garlic in oil , over medium heat, when they start to soften , add chicken, add the spices to taste, continue to sautee until spices are fragrant, add everything else , taste and re-season, add vegetable broth , until desired broth / vegetable ratio is achieved, bring to a simmer , and add peanut butter, allow to simmer for as long as possible , so beans can absorb maximum flavour, serve with boiled new potatoes or rice
african spiced broccoli and cauliflower salad
steam first 3 ingredients , covered , 2 minutes, rinse broccoli mixture under cold water, drain well, combine salt and next 5 ingredients in a small skillet, cook over medium heat 2 minutes or until lightly browned, stirring constantly, combine spice mixture , soy sauce , sour cream , vinegar and honey in a bowl, stir well, add broccoli mixture, toss well to coat, stir in green onions just before serving
african spiced cauliflower and carrot salad
steam first 2 ingredients , covered , 2 minutes, rinse mixture under cold water, drain well, combine salt and next 5 ingredients in a small skillet, cook over medium heat 2 minutes or until lightly aromatic , stirring constantly, add vinegar while of the heat, combine spice mixture , sour cream , and honey in a bowl, stir well, add cauliflower mixture, toss well to coat, chill for 1 hour, top with green onions just before serving
african style braised chicken in peanut sauce  crock pot
in a nonstick skillet , heat oil over medium-high heat
add chicken , in batches , and brown on all sides
transfer to slow cooker stoneware
reduce heat to medium , add onions and cook , stirring , until softened
add garlic , chili pepper , curry powder , oregano , salt and peppercorns and cook , stirring , for 1 minute
stir in chicken broth , tomato sauce and bay leaf and bring to a boil
pour mixture over chicken
cover and cook on low for 6 hours or on high for 3 hours , until juices run clear when chicken is pierced with a fork
in a bowl , combine peanut butter and sherry
add a little cooking liquid and stir to blend
add to slow cooker along with red pepper
cover and cook on high for 20 minutes , until pepper is tender
discard bay leaf
serve over hot white rice
african style shish kebab
combine yogurt , lemon juice , olive oil , onion , mint ,, cilantro , salt , pepper and cayenne pepper in large bowl, add, meat to marinade, refrigerate 4 to 5 hours for lamb , overnight, for beef, remove from refrigerator 2 hours before cooking, just before cooking , arrange meat on skewers alternately with, tomatoes , green peppers , onions and mushrooms, place on grill, 3 inches above coals , which should be red hot but not flaming, cook 5 minutes on each side , turning skewers to brown meat, evenly, i recommend serving with rice
afrikaanse stoofschotel
cut up potatoes and cabbage, pan-fry onion in hot oil, add curry powder to onion, add potatoes and water, cook for 5 minutes, add cabbage, cook for 10 minutes, cut up and add tomatoes, cook a couple more minutes, season with salt and pepper
afrikaner chops
mix the first 4 ingredients for the sauce
trim the chops and allow to soak in the sauce in a shallow dish for a couple of hours
in a frying pan , heat the butter and add the onion , jam and cream
stir until smooth
add sauce from chops , heat and then add chops
cook wih lid on until chops are cooked through and tender
afro dog
combine all ingredients, divide beef into 6 portions, shape each portion in the shape of a hot dog, wrap each in plastic wrap and freeze until ready to cook, cook in boiling water until firm, remove and brown in skillet, serve like a hot dog with your favorite condiments
after   school health snacks for kids
in a large bowl , combine triscuit or graham cracker crumbs , honey , raisins , peanut butter , instant nonfat dry milk
shape into 1 inch balls
roll in remaining crumbs
serve immediately or chill
after 8 shooter
shake all ingredients with ice and strain into glass