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Thursday, November 17, 2011

Stewing and Baking African Food Recipes

Stewing and Baking African Food

Stewing:
Food is cooked by simmering or boiling very slowly. Different kinds of vegetables and meats are added to a pot.

Cooking methods such as stewing may stem from African cooking traditions. Stewing involves making food that requires long simmering periods of vegetables and sometimes meat. Africans stewed vegetables by laying thick slices of salty meat on top. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. Frying is not ingenious to African cooking, Native Americans taught frying techniques to the Lewis and Clark Expedition of 1804-1806.

Spicy Ostrich Stew
South Africa
Stewing food on a wooden stove
Yield 6-8 servings
Ingredients:
4 cloves garlic crushed
2 cups peeled yam cut into 1 ″ cubes
3 cups fresh green beans
1 ½ pounds cleaned ostrich
1 teaspoon lemon juice
1 medium onion, sliced
2 teaspoons coriander
2 tablespoons red pepper flake
2 cups beef stock
1 cup whole stewed tomatoes
Salt and pepper to taste

Directions:
In a large pot on medium heat, add oil then sauté garlic one minute. Add remaining ingredients. Simmer covered for 30 minutes. Serve warm.

Baking

Baking is the technique of prolonged cooking of food such as breads and meats by dry heat usually in an oven.

Mixing ingredients
Baking is an art, the skill of bread baking throughout the African continent is a traditional talent filled with pride. From Kenyan Chapati flatbread to Egyptian Eesh Baladi the most delicious breads begin with proper ingredients and mixing. The method of mixing is important when several ingredients are combined when making dough for African breads and fritters. Mixing is a universal term that includes stirring, beating, blending, sifting, creaming, cutting in and folding.


Simple Eesh Baladi Egyptian Bread Recipe

Eesh Baladi Egyptian Bread
Ingredients:
2 cups whole wheat flour or all purpose
1/2 teaspoon active dry yeast
1 tablespoon honey
1 cup warm water
1/2 teaspoon salt

Directions:

    Preheat oven to 425°F. Stir warm water, honey, and yeast in a large bowl let stand about 5 minutes. Add flour and salt dough sound is slightly sticky when you are done mixing. Turn the dough out onto a floured surface and knead by hand. You can also use a mixer with a hook attachment. Roll dough into small balls then flatten. Cover with a cloth let rise in a warm place about 2 hours. Place dough on a light colored lightly greased baking pan and bake until golden about 20 minutes. Serve with Tangy Fig and Honey Syrup.

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