Africa

LENTIL STEW

This recipe is actually a really old one, and it’s very popular in North Africa so I made it as is without changing or twisting a thing about it.

It’s very unlike me, you know how I always love twisting recipes. But I thought this time, I’ll just watch my mom make it her way. The same way my grandma made it too. And I didn’t feel I needed to change a thing.

This lentil stew is perfect the way that it is— a flavorful base of onions, garlic, tomatoes and herbs to which a generous amount of lentils and spinach are added and cooked through.

Ingredients for Lentil Stew

Olive Oil. Used as the base for sauteing onions and garlic because of it’s high burn point.

Garlic Cloves. Freshly minced garlic makes a huge difference in the final taste of a dish. If you need to use jarred minced garlic, use less because it adds a bitter edge to the flavor.

Roma Tomatoes. Diced into 1/4 inch dice. You can use canned roma tomatoes if necessary.

Tomato Paste. You’ll just need a little bit to up the intensity of the tomato flavor in this dish.

Parsley and Cilantro. Chopped and mixed.

Salt.

All Spice. A surprising spice many people consider to be seasonal adds the perfect touch to this dish. You should use it more often!

Dried Coriander. Ground.

Turmeric. This bright yellow spice is warm and bitter, similar to black pepper.

Paprika. You can use smoked paprika if you love that smokey flavor.

Vegetable Stock.

Red Lentils. Use orange lentils or brown lentils if that is what you have on hand.

Fresh Spinach Leaves. Loosely packed.

Step-By-Step Instructions

Here’s the thing — it’s straightforward to make. First, you will saute the onion and garlic with the olive oil until they are soft and golden. I recommend using a dutch oven if you have one and get it good and hot before you add the onion and garlic. Then, you add the tomatoes and tomato paste and keep them over heat until the tomatoes release all the water. Keep cooking this until most of the tomato juices have evaporated.

At this point, add the herbs and spices and saute for a couple more minutes until it begins to look like a thick paste. Then add the stock and bring to a boil. Once it boils, add the lentils and cover your pot. Cook those lentils for about fifteen minutes until they start to soften up and then add spinach to the pot.

Continue cooking all for ten more minutes until the spinach is wilted and the lentils are tender and fully softened. Garnish with the remaining herbs, and then taste and adjust for salt before serving hot.

TIPS FOR THE BEST VEGAN LENTIL STEW

Sautee your onions and garlic on medium heat and don’t be tempted to rush through this step by turning up the heat. The garlic should not brown as it will make your lentil stew bitter.
You can use a cup of canned diced tomatoes instead of fresh tomatoes.
Fresh spinach can be substituted with frozen, thawed spinach.
Add extra broth to make this a lentil soup instead. Both the soup and stew are delightful.
You may wish to have coarse salt and freshly cracked black pepper for seasoning at the table.
Garnish with slices of fresh lemon. The lemon juice will add a little brightness to the dish.

Ye'abesha Gomen (Ethiopian Collard Greens)

Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with

aromatics; Quick, easy and tasty.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

10 ounce Collard Greens/Kale chopped

3 or more tablespoons Niter

Ethiopian Spiced Butter or cooking oil

1 1/2 teaspoon minced ginger

2 teaspoon minced garlic

1 large white onion chopped

1 teaspoon smoke paprika

1⁄2 teaspoon cardamom spice

1 teaspoon coriander/Cumin

1-2 Fresh Chili pepper or 1⁄2 teaspoon cayenne pepper or more

1 fresh lemon

In a large skillet, add oil, spiced butter, garlic, ginger, chili pepper, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn.
Then add onions, mix with the spices. Sauté for about 3-5
Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 7-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust Seasonings –Salt and pepper, turn off the heat.
Remove from the heat and let it cool. SERVE WITH DORO WAT Nutrition

Kelewele Recipe (Ghana – Spicy Fried Plantains) - makes 6 servings

Kelewele (pronounced Kay-lay-way-lay) is a popular Ghanaian dish made with fried plantains seasoned with spices. It is often served with rice and bean stew or alone as a vegetarian dessert or snack.

Ingredients:

4-6 plantains (ripe but not past ripe, peeled and cut into bite-sized cubes)
1-2 tsp Cayenne pepper or ½ teaspoon of red-pepper
½ tsp peeled grated fresh ginger root
1 tsp salt
2 tbs water
Palm oil or vegetable oil to fry
1. Grate and mix ginger root, pepper, and salt in water.
2. Toss plantain and spice mixture together in a bowl.
3. Using a deep skillet, heat oil (it needs to be deep enough to allow plantains to float) to 350 degrees. Fry plantains, turning once, until golden brown on both sides.)
4. Drain plantains on paper towels and keep in warmed oven until all the plantains are fried.

*Tip: Don’t fry them all at once; they should not touch each other while frying.

Pineapple Ginger Juice

Refreshing Pineapple Ginger Juice with just the right blend of sweet, spicy and sour taste.

Prep Time 1 hour

Cook Time 5 minutes

Total Time 1 hour 5 minutes

Servings 5

Ingredients:

2 cups water

1 cup granulated sugar

4 ounce ginger chopped

7 cups hot water.

1-2 cups fresh pineapple juice

Juice of freshly squeezed lime

Instructions:

1. In a large bowl, mix ginger and hot water. Let it sit for about an

hour or more. Using a cheesecloth or fine sieve, drain the

water and set aside.

2. In a medium bowl bring to a boil 2 cups water and sugar.

Simmer until sugar has dissolved. Allow to cool

3. Combine ginger water, juice and simple syrup stir and serve

over ice

Notes

1. I used fresh pineapple in this recipe, but when I am press for

time store-bought pineapple juice works just fine.

2. If you live in an area where pineapples are really sweet then

reduce the amount of sugar or completely eliminate it.

Nutrition

Calories: 189 kcal | Carbohydrates: 48g | Sodium: 26mg | Potassium:

130mg | Sugar: 43g | Vitamin A: 20IU | Vitamin C: 16.9mg | Calcium:

21mg | Iron: 0.2mg

Easy Lime Cake

5 from 75 votes

Author Christi Johnstone Course Dessert Cuisine American

Lime lovers won’t be able to get enough of this delicious lime cake!

This easy cake recipe starts with a cake mix, but gets a makeover

thanks to additional ingredients!

Prep Time15 mins

Cook Time55 mins

Total Time1 hr 10 mins

Servings16 slices

INGREDIENTS

CAKE

1 standard size package white or vanilla cake mix

1 cup lime yogurt or sour cream not fat free

1/2 cup oil

4 eggs

1 tablespoon finely grated lime peel

3 tablespoons lime juice

GLAZE

2 cups powdered sugar add more if you want a thicker glaze

3 tbsp melted butter

3-4 tbsp lime juice

1-2 tbsp milk more or less depending on consistency you

want the glaze

Pinch of salt

INSTRUCTIONS

1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch

fluted tube pan with no-stick cooking spray. Dust with flour.

2. BEAT cake mix, yogurt or sour cream, oil, eggs, lime juice

and lime peel in large bowl with electric mixer on low speed

1 minute or until moistened. Beat on medium speed 2

minutes. Spread evenly in prepared pan.

3. BAKE 40 to 44 minutes or until toothpick inserted in

center comes out clean. Cool in pan 15 minutes. Remove

from pan to wire rack to cool completely.

4. MIX powdered sugar, melted butter, lime juice, milk and

butter with a whisk in a large bowl. Once combined, spoon

over bundt cake. If desired garnish with additional lime peel.

Enjoy!

Chakalaka

Chakalaka- a refreshing spicy tomato bean relish that will provoke your taste bud.

4.70 from 30 votes

Prep: 20 mins Cook: 20 mins Total: 40 mins

South African

SERVINGS 4

Ingredients

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1/4 cup cooking oil

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1 medium onion diced

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1-2 teaspoon curry powder

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2 teaspoons garlic minced

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1⁄2 teaspoon thyme

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1⁄2 teaspoon smoked paprika

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1 teaspoon cayenne pepper

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1⁄2 teaspoon ginger minced

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1-2 tomatoes

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3-4 cups sliced cabbage

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1 -2 Chili peppers diced seeds removed for less heat

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1 large carrot grated on the large side or sliced thinly

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1 medium green pepper diced

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1 medium red pepper diced

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1 14 ounce baked beans

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1 teaspoons bouillon powder optional

Instructions

1. In a large saucepan or Dutch oven, heat oil over medium heat.

2. Add onion, give it a minute or two,

3. Stir in all the spices; garlic, ginger, smoked paprika, curry, cayenne

pepper, thyme- continue stirring for about a minute to let the flavors

bloom. Then add tomatoes, bell peppers, carrots and cabbage

4. Simmer for about 5 minutes, stirring occasionally to prevent burns.

5. Finally add baked beans, bouillon powder stir Continue cooking for

about 2-3 minutes.

6. Adjust for seasonings. Serve warm

Nutrition Information:

Calories: 215kcal (11%)| Carbohydrates: 31g (10%)| Protein: 6g (12%)| Fat: 9g (14%)|

Sodium: 468mg (20%)| Potassium: 552mg (16%)| Fiber: 7g (29%)| Sugar: 13g (14%)|

Vitamin A: 4345IU (87%)| Vitamin C: 83.2mg (101%)| Calcium: 65mg (7%)| Iron: 1.9mg

(11%)

East African Chapati Recipe

East African Chapati is a beautiful unleavened flat Bread eaten in East Africa in Countries like Burundi Uganda, Mozambique, Kenya,… What I like about this Bread is how soft it is and it goes along with a lot of meals

4.72 from 60 votes

Course: Breakfast/Lunch/DinnerCuisine: African, East AfricaKeyword: chapati, flat bread, homemade Prep Time: 1 hourCook Time: 20 minutesTotal Time: 1 hour 20 minutes Servings: 8 Pieces Calories: 217kcal Author: Lola Osinkolu

Ingredients

3 cups all-purpose flour plus a little more flour for kneading
1 Teaspoon Salt
3 Tablespoons oil
1¼ Cups Water

US Customary - Metric

Instructions

In a large bowl, combine flour, salt, and oil in a bowl and mix thoroughly. Add the water a little at a time to form a soft and sticky dough.
Turn to a floured surface; knead for about 10 to 15 minutes until it becomes smooth and elastic. Place in a bowl. Cover and let it rest in a warm place for about 20 to 30 minutes.
Turn onto a lightly floured surface; divide the dough into 8 equal parts and roll each piece into a circle. You can roll out the dough into a circle cook the Chapatis at this point. However, if you want a flaky and well-layered chapati, move on with the rest of the steps below.
Lightly brush the rolled out chapati with some Oil and roll it as you would roll up a mat. At this point, it should be like a rope then roll the ”rope-like” to form a coil then pull the tip towards the center of the coil and tuck in using your index finger then cover it up with a damp towel and leave it to rest for about 10 to 15 minutes. (Please refer to image above)
Flour your work surface again and start rolling out each of the coiled dough to about 1/8th thickness (the dough will eventually shrink up to about 1-2/4 inch thickness).
Preheat a non-stick pan or a heavy bottom skillet. Place the chapati on inside the pan and leave it to cook for a few seconds before disturbing it.
Brush the surface of the chapati with a very thin layer of oil. Once you begin to see bubbles rise on top of the chapati, flip it over to the other side and brush it also with a thin layer of Oil.
Continue to flip over about one or two more times until you achieve your desired brownness. Serve hot or warm and enjoy with your favorite dish.