1/4 tsp. pepper.
Blend the puree
of peas into the mashed potatoes until a smooth green color
results.
Fold in the drained kernel corn.
The consistency
should be that of firm mashed potatoes.
Maandazi
1 cup flour
1 1/4
teaspoons baking powder
2 tablespoons sugar
Pinch salt
1
egg
1/4 cup water
oil
Makes about 2 dozen
Sift flour and baking powder together.
Add sugar and salt. Beat egg well and add water. Stir egg wixture
into flour and mix until soft dough is formed. Add more water if
necessary. Knead dough in the bowl until smooth but not sticky.
Dough should leave the sides of the bowl cleanly. Cover with a towel
and let rise in a warm place about 30 minutes. Roll out dough on a
floured board until 1/2-inch thick. Cut into squares, strips, or
triangles. Fry in deep fat until golden brown. Drain on absorbent
paper.
Meat
Samosa
1 inch piece ginger
root
6 cloves garlic
2 pounds ground lean lamb (or beef if
desired)
3 large onions, thinly sliced
1 tablespoon
mussala
1 tablespoon curry powder
1 tablespoon
turmeric
Salt to taste
2 pounds frozen egg-roll dough,
thawed
Flour
Oil
Makes 80 servings
Process ginger and garlic in blender
until well mashed. Combine with meat, onions, mussala, curry powder,
and turmeric. Sauté in a heavy frying pan, without adding any fat,
over a low heat 30 minutes, stirring occasionally and breaking up
the meat. Spoon off fat.
Cut sheets of thawed egg-roll dough
into strips about 3 by 6 inches. Fold one point up to form a
triangular pocket. Folk over again, and then fill the pocket with
some of the meat mixture. Bring down the top and seal all open sides
with a paste made of flour and water. You should end up with a neat,
secure triangle of meat-stuffed pastry.
Deep-fat fry filled samosas, a few at
a time, in oil, until golden brown. Drain and keep warm.
After frying and quick cooling,
samosas may be frozen. To serve, thaw and place in a hot oven (400
deg. F) until very hot.
Filling:
1 tablespoon vegetable
oil
Pinch hing (pre-mixed Indian spice, may be
omitted)
1/2 teaspoon cumin/mustard/sesame seed mixture
1
medium onion, finely chopped
1-tablespoon fresh coriander
leaves
(Cilantro), chopped
1/2-tablespoon amchur (mango)
powder or 1 tablespoon lemon juice
1 teaspoon cumin/coriander
powder
1/2 teaspoon salt
Pinch of hot red pepper
powder
3 medium potatoes, boiled, peeled and cut into very
small pieces
1/4 cup frozen peas
(optional)
Dough:
2 cups white flour
2 1/2 tablespoons
vegetable oil
1 1/2 tablespoons rice flour
1/2 teaspoon
salt
You
can substitute eggroll covers for dough
Method
To make the samosa
filling:
Heat vegetable oil, hing and
cumin/mustard/sesame seed mixture in a skillet. When the seeds pop,
add onion and coriander. Sauté until the onion becomes translucent,
then add amchur powder or lemon juice, cumin/coriander powder, salt
and hot red pepper powder. Sauté a few minutes, then add potatoes
and peas. Mix well and sauté just until heated through, then remove
from heat and set aside.
To make the samosa dough:
Mix flour,
vegetable oil, rice flour and salt in a bowl. Add water gradually
(about 1/4 cup) until the dough holds together, and knead well. Roll
into a ball and cover with a moist cloth. Let rest about 20
minutes.
To
assemble the samosas, break off 1 1/2- to 2-inch pieces of dough and
roll out into 6- to 8-inch diameter circles. Cut each circle in
half. Fold each half-circle in thirds to make a pie-wedge shape.
Seal the point by pressing or pinching. Pick up the dough, and seal
the outside edge by pinching to form a cone. Fill the cone
two-thirds with potato mixture. Moisten the lip of the cone with a
little milk or water, and pinch to seal. Press the samosa between
your palms to remove air pockets. Flute the top edge and cover with
a moist cloth until ready to fry.
Kachumbari
Kachumbari could almost be
called East African cole slaw -- it is a mixture of chopped
or shredded vegetables that is prepared ahead of time and served
cold. The most basic version is onions and tomatoes in a vinegar or
lemon juice dressing; cabbage, chile peppers, and other vegetables
are often included.
- one (more or less) hot chile
pepper, cleaned, seeds removed, chopped
- one medium onion, chopped
- two to four tomatoes, thinly sliced
- juice or one or two lemons or
limes, or a few tablespooons of vinegar
- up to one teaspoon salt
- fresh cilantro (coriander leaves,
dhania), chopped
- one cucumber, peeled and sliced
(optional)
- one small cabbage, shredded
(optional)
- Combine all ingredients in a
mixing bowl. Toss to coat all ingredients with liquid. Set
aside in a cool place for twenty to thirty minutes before serving.
Consume within twelve hours.
If raw onion is not to your liking,
try one of the following: (1) soak the chopped raw onion in salted
water for a few minutes then squeeze the water and onion juice from
the onion by pressing it in a sieve or a clean cloth, repeat if
desired, or (2) place the chopped onion in a sieve or colander and
pour a few cups of boiling water through it, then
drain.
MATOKE
10 to 20 matoke (green cooking bananas) -
plantains may be used
5 to 7 cups water, depending on the
quantity of bananas
Peel the bananas and wash them in cold water.
Put into a pot, add the water, and cover. Boil for 10 minutes, then
reduce the heat and continue to cook. The mixture will turn yellow
when well-cooked. Drain the water. Mash the bananas with a wooden
spoon. Wrap the mashed food in foil and place on a steaming basket.
Place the steamer inside a large pot and add water. Steam on low
heat for 20 minutes. Serve while hot.
Serves 4.
country : Zambia
course : side dish
source : Sharon
[Internationalquisine]
Pilau Rice with Beef Stew
1 lb. beef [not ground] i.e. Cut meat
2
carrots
2 green peppers
4 tomatoes
4
onions
Coriander
Curry powder
Black pepper
Seasoning
salt, Crisco cooking oil,
salt
Method
Fry
the onions that have been chopped until they turn brown. Add
tomatoes and chopped green pepper. Add carrots, black pepper and
coriander. Wash the cut meat and sprinkle it with seasoning salt.
When the carrots have become slightly soft add the cut meat. When
meat is almost cooking add some curry powder and salt to
taste.
1.5 LB rice (water according to rice)
0.5 LB
green peas
2 cans pilau masala (type of spice)
3
onions
3 tomatoes
Crisco
oil
Salt
Method
Wash the rice with cold water. Boil the peas
until cooked. Chop onions and then fry them until they turn slightly
brown. Then add tomatoes that have been peeled and cut. Boil some of
the rice water with the pilau masala until it boils. Add some salt
to taste. Add the rest of the water to the fried onions and
tomatoes. Then add the green peas when the water starts boiling and
the rice. Then let it cook.
