Out of Africa Lentil Soup

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Lentils have always been a source of protein in parts of Europe, much of the Middle East, and India.  They were probably brought to Africa by the spice traders, and they have been utilized in cooking since the time of the ancient Egyptians and the Sumerians.  The are a simple staple that can take on a lot of seasoning and spice.

Ingredients

  • 1/2 pound green lentils
  • * Water to cover
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1/2 pound veal or beef shin, chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 2 teaspoons cayenne
  • 7 cups chicken stock
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 cup diced potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon freshly group white pepper
  • 2 tablespoons fresh lemon jucie
  • 1/2 cup chopped cilantro

Instructions

Place the lentils in a large, heavy casserole, and cover them with cold water.  Bring the water to a boil, reduce theheat to a light, rolling boil, and cook for 10 minutes; then drain the lentils and set aside.

Heat the oil in a large skillet, add the onion and saute for 1 minute.  Add the garlic and the chopped shin and saute for 30 seconds, stirrring frequently.  Stir in the cinnamone, cumin and cayenne.  Pour this mixture int the large casserole with the lentils and add the chicken stock.  Bring the micture to a boil, skimming the residue off the surface.  Cover and simmer for 1 hour until the meat is tender.

Add the carrots, celery, potatoes, salt, and pepper and simmer for 30 minutes.  Just before serving stir in the lemon juice and cilantro.

Sierra Leone Pepper Soup

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This is a simple but delicious soup.  People have told us that this is the soup given to people with head colds; we assume this is the “African Penicillin Beef Soup Remedy,” just as hot chicken soup is the U.S. Remedy!  The chiles in this soup will certainly clear the sinuses, wheter you have a cold or not.

Ingredients

  • 1 tablespoon vegtable oil
  • 1 pound cubed stewing beef
  • * Water to cover
  • 4 serrano or jalapeno chiles, stems and seeds removed
  • 1 large onion, peeled and quartered
  • 1/2 pound tomatoes, peeled and sliced
  • 1 teaspoon dried thyme
  • 1/4 cup tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • * Hot cooked Rice

Instructions

Heat the oil in a large, heavy casserole; add the beef and brown it for 2 minutes, tossing the whole time.  Add enough water to cover, bring to a boil for 2 minutes, skim off any residue, reduce the heat to a simmer, cover, and simmer for 30 minutes.

Place the chiles and onion in a food processor or blender and puree.  Add this mixture to the meat as it is cooking.

Stir in the sliced tomatoes, thyme, tomato paste, salt, and pepper to the simmering beef mixture.  Cover and simmer for 1 hour, adding more liquid, if necessary.

Serve the hot soup over the cooked rice and serve immediately.

 

Beef Groundnut Chop

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“Chop” is an Afican Slang word for food or meal, and this recipe fits that term because it is a big meal!  It contains some of the most basic ingredients of West Africa with garnishes similar to curry dishes–another food influence in Africa.  In West Africa, the beef would probably be substituted with wild game, buffalo, antelope, etc.  Use your imagination here in North America–elk, venison, antelope, or lamb.  Serve the huge pot of stew and incredible condiments buffet style.

Ingredients

  • 2 tablespoons vegetable oil
  • 5 pounds of beef or game, cut into 1 inch cubes
  • 4 cups coarsely chopped onions
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons chile caribe (crushed dried red chile)
  • * Hot water
  • 1/2 pound peanut butter
  • 28 0r 32 ounce can stewed tomatoes
  • 6 hard-boiled eggs, chopped
  • Hot cooked rice
  • * Condiments – see below

Instructions

Heat the oil in a large, heavy Dutch oven or stockpot, add the meat in batches to brown and when almost all of the meat is browned, add 2 cups of the onions and saute until the onion are wilted, about 2 mintues.  Stir in the salt, black peppe, and red chile caribe.  Add 2 cups of hot water and bring the mixture to a boil.  Reduce the heat to a medium heat, and, stirring a few times, allowing the water to reduce by half.

Add the remaining onions, and enough hot water to cover the meat over 1/2 inch and simmer for 25 minutes, covered.  Scoop out about 2 cups of the broth and place it in a smaller bowl; add the peanut butter and whisk the mixture until it is smooth.  Gradually add this mixture to the simmering meat, strring to keep the sauce smooth, adding more hot water if the mixture is too thick.

Then add the tomatoes and chopped eggs, bring the mixture to a boil, reduce the heat to a simmer for 45 minutes, or until the meat is tender.  Stir the mixture occasionlly and add more hot water if it starts getting too thick.

* Serve the dish with hot, cooked rice, and any or all of the suggested condiments: fried plantain pieces, chopped tomatoes, chpped bell pepper, chopped oranges, toasted coconut, fried onion rings, chopped roasted peanuts, mango chutney, crushed pepper, diced papaya, grated ginger root, fried okra, chopped boiled eggplant.

Steak Stew with Rice (Jollof Rice)

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Variations on this famous Nigerian dish appear all over West Africa, including versions with game, fish, chicken, and vegtables.

Ingredients

  • 4 1/2 cups water
  • 1 teaspoon salt
  • 2 pounds sirloin steak cut into 12 pieces
  • 5 tablespoons vegetable oil, preferably peanut oil
  • 1 1/4 cups chopped onion
  • 2 1/2 cups chopped tomatoes
  • 3 tablespoons tomato paste
  • 3 teaspoons crushed red chile or red caribe
  • 1 cup rice

Instructions

Heat 1/2 cup of the water and 1/2 teaspoon of the salt in a barge, heavy skillet.  Add the steak pieces and simmer, turning the meat once or twice, until the water is evaporated.  Add 3 tablespoons of the oil and brown the meat.  Set the meat aside.

Place the remaining 2 tablespoons of oil, 2 cups of water, 1 cup of the onion, 2 cups of the tomatoes, 2 tablespoons tomato paste, and chile in a large, heavy saucepan and bring to a boil.  Add the reserved meat, reduce the heat to a simmer and cook until the mixture thickens, stirring occasionally.

Heat the remaining 2 cups of water and 1/2 teaspoon salt in a saucepan.  When the water is boiling, add the rice and the remaining onion, tomatoes, and the remaining 1 tablespoon tomato paste.  Cover and simmer for 20 minutes.

To serve, spoon the rice over the meat.

Chicken Groundnut Stew (Hkatenkwan)

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Groundnut or peanut soups and stews are extremely popular in the cooking Ghana and Mali in West Africa; in fact, some consider it to be the most popular of all Sunday meals.  Chicken is usually the preferred meat, but we have found that a variety of meats and seafood are also used, including beef, lamb, smoked fish, and crabs.

Ingredients

  • 1 cup water
  • 10 to 12 pieces of chicken, rinced and drained
  • 1/4 cup grated fresh ginger
  • 2 teaspoons hot curry powder
  • 2 tablespoons crushed dried Thai chiles, or other hot dried red pepper
  • 1 cup chopped onions
  • 3/4 peanut butter
  • 2 tablespoons tomato paste
  • 1 cup tomato pulp
  • 1 teaspoon salt
  • 1/2 teaspoon freshly group black pepper
  • 6 cups chicken stock or water
  • 1 pound eggplant, peeled and cut into 1 inch cubes
  • 1 cup fresh or frozen okra
  • * Garnish: dieced pimentos

Instructions

Pour the water into a large saute pan, add the chicken, ginger, curry powder, chilies, onion, and saute the mixture for 15 minutes, turning several times.

While the chicken is cooking, mix together the peanut butter, tomato pulp, salt, and pepper and stir it into the chicken.  Add the chicken stock, bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes.

When the chicken is tender, add the eggplant and the okra and simmer for 10 minutes, stirring twice.  If the stew is thickened enough, serve it immediately.  If the stew still has too much liquid, simmer it uncovered for several minutes.