N'DIZI YA NA NYAMA (Banana & Meat Stew) - a Tanzanian Dish
1kg (2lb) lean beef, diced
250ml (8fl oz) water
salt & pepper to taste
30ml (2 T) vegetable oil
2 large onions, finely chopped
1 large ripe tomato, peeled & chopped
500ml (3/4 pt) coconut milk
5 firm, green bananas (must not be ripe)
250g peas
In a saucepan, cook the meat with water and salt until tender. Set aside. Heat oil in a saucepan and fry the onions without browning. Add the meat mixture, adjust the seasoning to taste. Continue cooking until the tomatoes soften.
Add the coconut milk, stirring all the time until the mixture boils. Peel and cut the bananas into large pieces and add with the peas to the stew. Reduce heat and simmer or about 10-15 minutes or until the bananas are cooked but not mushy. Serve hot.
MKUKU YA NA NAZI (Chicken in Coconut Milk) - A Kenyan Dish
Garlic salt to taste
125ml (4 fl oz) vegetable oil
1 whole chicken, jointed into 6-8 pieces (we used chicken breast cut into strips)
3 medium onions, chopped
2 cloves garlic, chopped
4 large tomatoes, diced
salt & pepper to taste
500ml (3/4 pt) coconut milk
1 bunch fresh coriander (cilantro)
Rub the garlic salt and about 60ml oil all over the chicken pieces. Arrange on a charcoal grill (we used a sandwich toaster) and lightly brown or, alternatively, cook in the oven.
In a separate cooking pot, fry the onions and garlic in the remaining oil until they start to brown, then add the tomatoes and cook on a low heat for 5-10 minutes. Season to taste. Combine the browned chicken pieces with coconut milk in a large saucepan and simmer for 5-10 minutes. Now combine the onions and tomato sauce with the chicken and coconut. Stir well, lower the heat and simmer slowly for 30-40 minutes until the coconut sauce reduces and the chicken becomes tender.
Pour the stew into a serving dish and top with fresh coriander (cilantro). Serve hot with boiled rice and vegetables of your choice.
SULIMAN'S PILAFF - An Egyptian Dish
215ml (17 fl oz) vegetable oil
500g (1lb) rice
500ml (3/4 pt) boiling water
salt & pepper to taste
500g (1lb) mutton or leftover roast meat (we put a tiny lamb roast in the crockpot overnight for this dish)
2 onions, diced
4 cloves garlic, diced
6-7 small tomatoes, diced
125g (4oz) each raisins, currants and pinenuts
In a heavy based saucepan heat 125ml (4 fl oz) oil. When hot, add the rice, stirring for 4-5 minutes until the rice looks 'transparent'. Pour in enough boiling water to cover the rice. Add salt to taste, cover and simmer on low heat for about 20 minutes, being careful not to overcook.
In a separate saucepan, heat the remaining 90ml (3 fl oz) oil. Fry the mutton, onions, garlic, tomatoes, raisins, currants and pinenuts for about 10 minutes, stirring constantly. Season to taste.
Stir this mixture into the rice in the heavy based pan. (You may need to add some extra water here to help the rice soften). Cover and simmer on low heat for about 20 minutes or until the rice and meat are cooked, and the rice has absorbed all the stock.
SWEET POTATO PONE - A Jamaican Dessert
1kg (2lb) sweet potatoes, grated
250g (8 oz) pumpkin, grated
15g (3 t) grated root ginger
60g (2 oz) butter, melted
125g (4 oz) desiccated coconut
250ml (8 fl oz) water
250g (8 oz) castor sugar (we used raw sugar)
vanilla essence to taste
grated nutmeg to taste (we used cinnamon)
60g (2 oz) each sultanas and raisins (optional)
In a large mixing bowl, combine all ingredients and mix well. Grease 2 flan or pie dishes and pour in the mixture. Smooth the tops. Bake in an oven preheated to 180 degrees C (350 degrees F) for one hour. Serve hot or cold (we served it hot, with a blob of thick cream)