African Lamb Recipes
Cathy Said:
South African Bobotie? Please tell me if this is a good recipe?We Answered:
Hey Cakes, your bobotie recipe rocks but may I make a few suggestions? I was taught how to make bobotie by an old lady from the Bokaap, no offence to your culinary prowess but who else but an old lady from the Bokaap would know it better!!!-?1. Use halaal lamb
2. Make sure the bread is thick white bread, a bit stale is apparantly better.
3. Chop some fresh apricots or use some apricot jam at the frying stage instead of using sugar. The apricot jam might sound strange but works a treat!
As for the rest, same recipe same technique. Serve with geelrys and Mrs Balls'!
A nice side dish to go with this is a plate of meibossies and?or stormvrugte as the bitterness balances with the hot and sweet spicey flavour of the bobotie.
Man, ek het honger!
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Cakes, I am not sure in English, I think meibossies are actually dried tamarinds, they are eaten in the Bo Kaap, I think it is a real Cape Malay thing- they are not very sweet and rather tart, I like them but it is a love-hate thing!!! Stormvrugte are those tart berries that you can find in hedges around the Southern Suburbs, maybe similar to bitterbessies?
Betty Said:
How can I cook lamb and yam?African Lamb and Yam Stew1 1/4 lbs yam
1/4 cup oil
½ lb peeled and finely chopped garlic
1 tablespoon chili powder
1 1/4 lamb cut into cubes
3 tablespoons tomato puree
3 medium fresh tomatoes or 8 oz canned tomatoes
3 cups boiling water
2 teaspoons salt
1/4 teaspoon ground black pepper
Peel the yam by cutting deep into the flesh to remove all the hard parts. Cut into fairly thick slices and wash in cold water until they no longer feel slippery to the touch. Keep the slices in a bowl of cold water until to prevent discoloring. In a heavy sauce pan, heat the oil and fry the onions and garlic until soft. Add the meat pieces and fry for 10 minutes. Gradually add the tomato puree and the chopped tomatoes. Then cook briskly until the mixture is thick. Add the boiling water, bring the mixture to a boil then reduce the heat, partially cover the pan and simmer until the lamb is almost cooked. Drain the yam, add to the stew and cook further for 30 minutes, until both meat and yam are tender. Season with salt and pepper and serve. Serves 4.
http://northbysouth.kenyon.edu/1999/food…
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Bruce Said:
How do you Make African Rice?....?We Answered:
1) AFRICAN CURRIED CHICKEN AND RICEChicken pieces, as many as you want, precook and cut it up
1 med. onion, cut into small pieces, diced
1 to 2 tbsp. butter
1 can of stewed tomatoes with juice or 1 sm. can of tomato puree with a bit of water
OR you can use 2 skinned fresh tomatoes
1 tsp. of curry powder, or an amount of curry you like
1 tsp. salt
Dash of pepper
Saute onion in melted butter in a skillet. Add tomatoes/tomato paste or fresh tomatoes. Put in the curry powder, salt and pepper, Worcestershire sauce and cook a bit together. Add the diced vegetables and let this cook about 10 minutes and then add the cooked cut up chicken. Cook until the potatoes and vegetables are tender. Serve over the cooked rice.
RICE:
1 to 2 tbsp. Worcestershire sauce
2 to 3 potatoes, diced up
1 to 2 carrots, diced up
1 to 2 stalks of celery, diced
1 cup of rice with 2 c. water
Bring to a boil and reduce heat to simmer 15 to 20 minutes.
2) AFRICAN CURRY RICE
2 tbsp. butter
1 cup chopped onions
1 cup chopped green pepper
1/2 cup raisins
4 cups chicken broth
2 cups raw rice
1/2 tsp. curry powder
1/2 tsp. salt and pepper
In a skillet stir in rice, butter and seasonings until rice is browned lightly. Add chicken broth, mix and bring to a boil. Cover and simmer 25 minutes. Remove from heat, toss lightly and serve.
3) AFRICAN RICE JOLLOF
1 lb. stew beef
1/2 lb. chicken
1/2 lb. pork
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
2 lg onions
1 green pepper
2 (6 oz.) cans tomato paste
1/2 cup vegetable oil
1/2 lb. rice
Cut up beef, chicken and pork into small pieces; season with 1/2 thyme, salt, cayenne pepper and black pepper; and allow to stand 5 minutes. Heat vegetable oil and brown meat. Remove pieces. Chop the onions and green peppers and add these, the rest of the seasoning and 1/2 can tomato paste to the oil in which the meat was fried. Cover the pan and fry 5 minutes. Return meat to pan. Add a little water and simmer. In another pot, bring 3 cups of salted water to a boil; add rice. Add 1 1/2 cans tomato paste and all stew mixture to rice. Cook until rice is done. Stir every now and then. Makes 6 servings.
4)AFRICAN VEGETABLE RICE
2 cups long grain rice
3 cups water
2 tbsp. salt
1/4 cup butter
1 med. onion, finely chopped
2 lg. tomatoes, peeled & chopped
2 stalks celery, chopped
4 oz. chopped broccoli
4 oz. chopped mushrooms
1/4 tsp. cayenne pepper
Cook rice in salted water; set aside. In frying pan melt butter, add onions and fry about 5 minutes until translucent but not brown. Add tomatoes, red pepper, celery and broccoli. Add mushrooms and fry another 3 minutes. Season with remaining salt and cayenne. Add rice; mix well. Cook another 10 minutes or until heated thoroughly. Serve at once.
5) COCONUT RICE (AFRICAN)
1 lg. coconut
2 cups regular rice
2 cups cubed ham
1 lg. green pepper, seeded & chopped
Add hot pepper, optional
1 lg. onion, chopped
3 tbsp. tomato paste
4 cups water
Salt & season to taste
1. Remove coconut from shell, scraped brown skin off, cut into smaller pieces and blend with water. Strain with a sieve.
2. Combine coconut juice, ham, pepper, onion, tomato paste, salt and season to taste.
3. Bring to boiling. Add rice and cook until done. Makes 4-6 servings.
6) PEANUT BUTTER CHICKEN OVER RICE
(AFRICAN ORIGIN)
Fried chicken, approximately 1/2 cut in pieces
1 1/2 tbsp. peanut butter
1/2 small onion, diced
1 small tomato, diced
1 tbsp. butter
1 tbsp. oil
2 cups rice, cooked
1 cup hot water
Melt butter and oil into saucepan. Saute onion and tomato until soft and 1/2 tablespoon of peanut butter in saucepan. Add hot water and bring to a boil, stirring constantly. Lower heat to a simmer, add chicken and continue to simmer 6 minutes. Cover and serve over cooked rice.
7) AFRICAN JOLLOF RICE
1 (2 1/2-3 lb.) broiler - fryer chicken, cut up
2 tbsp. peanut oil or cooking oil
1 med. onion, chopped
1 (16 oz.) can tomatoes, cut up
1 1/4 cup chicken broth
1 bay leaf
1/2 tsp. ground ginger, ground cinnamon or dried thyme
1/2 tsp. salt
1/4 tsp. round red peppers
1/2 tsp. salt
1/2 tsp. snipped parsley
In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes. Remove from skillet. Set chicken aside, reserving drippings. Add the onion to drippings, cook until tender but not brown. Drain off fat. Return chicken to skillet, combine with drained tomatoes; chicken broth; bay leaf; ginger, cinnamon or thyme; salt and ground red pepper.
Pour over chicken. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover and simmer for 30 minutes more and sprinkle with snipped parsley. Makes 6 servings.
These all are African Rice Dishes!
Enjoy cooking and having them!!
Allison Said:
want to have a soulfull christmas dinner?We Answered:
Everyone knows the great Patti Labelle, I've never heard of the chef you mentioned, sorry.But you could make the baked mac and cheese with whatever cheeses you like. I usually put cheddar, american, colby, and monteray jack, but you could put asiago, or whatever.You could make collard greens with hamhock, hoppin johns (blackeyed peas.) And for the lamb just salt, pepper, rosemary, thyme, keep it simple. You could also throw some potatoes, carrots, parsnips, around the lamb. Enjoy your new home, and the holidays. Blessings.