Mantecados

2 Cups sifted all purpose flour
½ Cup oil
1 Cup superfine sugar
Grated rind of ½ lemon
Ground cinnamon

Put the flour into a large bowl. Make a well in the center. Add oil, sugar and grated lemon rind. Knead the dough. Grease a baking sheet, sprinkle with some flour. Gently form a small balls from dough and flatten a little. Arrange them on the sheet. Let stand for 20 minutes. Turn the oven to 350. Sprinkle the cookies with cinnamon. Bake for 20 minutes.

African Vegetarian Stew

4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Hakuna Matata All-African Barbecue Sauce

1 cup cooking oil (can use olive)
1 cup vinegar (use best, like wine, malt or cider vinegar)
3/4 cup brown sugar
3 teaspoons salt
1/2 cup ketchup (tomato sauce, made from real tomatoes, not junk)
1/2 cup chutney (a nice fruit chutney, not too sweet!)
1 teaspoon curry powder (mild!)
2 teaspoons black pepper, coarsely ground
1 tablespoon coriander seeds, crushed
1 teaspoon cinnamon, ground
2 teaspoons mustard powder (use unsweetened table mustard if no powder available)
4 garlic cloves, chopped (or more if wanted)
2 teaspoons ginger, ground
2 teaspoons dried herbs (or a handful of fresh thyme)

Put all ingredients in a processor.
Process until thickish and smooth.
Taste for seasoning. If too sweet to your taste, add a little more vinegar.
(Our South African chutneys are not very sweet, neither are our ketchup and mustard sweet -- your products I am not familiar with. So if you use too-sweet products the sauce will also be too sweet).
This basting sauce must stand before use so the flavours can meld -- at least 30 minutes.
Keep in a screwtop bottle in the fridge, and shake or stir before use if it separates.
- Zurie

African-Spiced Cauliflower and Carrot Salad

2 cups cauliflower, small florets
1/2 cup carrots, diagonally sliced (1/4-inch)
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/3 cup sour cream
2 teaspoons cider vinegar
1/2 teaspoon honey or sugar
Garnish - 2 tablespoons sliced green onions

Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well.
Combine salt and next 5 ingredients (salt through crushed red pepper) 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; stir well.
Add cauliflower mixture; toss well to coat.
Chill for 1 hour.
Top with green onions just before serving.

African Beef

1/2 cup creamy peanut butter
2 cups beef broth
2 tablespoons canola oil
1 cup onions, chopped
4 garlic cloves, minced
1 cup green bell peppers, chopped
1 cup carrots, chopped
2 lbs beef stew meat
salt and pepper
28 ounces diced tomatoes
1/2 teaspoon dried thyme
1 bay leaf

In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
Cut stewing beef in 1 1/2 inch cubes.
Season the meat with salt and pepper.
In a large saucepan or stew pot, heat the Canola oil over medium heat.
Add the onion, garlic, bell pepper, and carrots.
Saute until the onions are translucent.
Add the meat and continue to cook, stirring often, until it is browned on all sides.
Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
Taste and add salt and pepper if desired. Remove the bay leaf and discard.
Serve hot over rice.

Eritrean Vegetable Bowl

3 large onions
4 large carrots
3 potatos
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water

Peel all vegetables , cut into small cubes. peel and mash
the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and
cook over very low flame for 30-40 minutes. Serve hot.

Ox Tail Soup

1 package of ox tail bones with meat (any supermarket)
lots of water
pepper and salt for taste
1 chopped green onion per person for garnish

Place ox tail bones in a large bowl of cold water for about 1 hour. (This is to take out excessive blood.) Put cleaned ox tails in a large pot with about 1.5 gallon of water.

On a medium heat, boil for about 6 to 10 hours. (the more, the better) During the boiling time, check the pot from time to time and take out oil floating on surface with a big serving spoon. Pour more water to maintain at least 1 gallon in the pot. When it is done, it should be close to cream color.


Serve soup with couple of bones with sides of chopped green onion, salt and pepper.