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ETHIOPIA KEY WATT BEEF STEW Recipe A HEARTY, BOLD AND SPICY STEW UTILIZING A BERBERE SPICE BLEND THAT YOU CAN PURCHASE AT A RETAILER (OR USE OUR INSTRUCTIONS TO MAKE YOUR OWN). KEY WAT IS EASILY PREPARED IN A SLOW-COOKER (CROCK-POT). SERVE WITH INJERA (ETHIOPIAN CREPE) AND RICE BERBERE SEASONING: ½ teaspoon ground cumin 1 teaspoon ground fenugreek ¼ teaspoon ground nutmeg ½ teaspoon black pepper ¼ teaspoon turmeric 4 tablespoon hot pepper flakes 2 tablespoon paprika 1 teaspoon ginger powder 1 teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon ground allspice ¾ teaspoon cardamom ½ teaspoon ground cloves 1 teaspoon ground coriander ½ teaspoon ground cinnamon STEWED BEEF: 1 lb. stew beef, cut into 1 inch cubes 1 teaspoon salt ½ teaspoon black pepper 2 tablespoon olive oil, separated 1 small onion, diced 2 teaspoon minced garlic 1 tablespoon berbere (less if you’re sensitive to spice) 2 tablespoon tomato paste ½ teaspoon sugar 2 cups beef stock (or 2 cups water and a beef bullion) BERBERE SEASONING: Combine all ingredients. Store in an airtight container. STEWED BEEF: 1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. 2. Season the beef with the salt and pepper. 3. Brown the beef in batches in the Dutch oven, removing to a plate to catch its juices. 4 Without cleaning the Dutch oven, add the remaining tablespoon of olive oil. 5. Reduce the heat to medium-low. Add the onions and cook until golden brown, about 15 minutes. 6. Add the garlic and cook for another minute. 7. Add the tomato paste, berbere seasoning, and sugar to the onions and garlic. 8. Cook until a thick paste forms, about 3 minutes. Add the beef stock and beef and bring it to a boil. 9. Reduce the heat to medium-low to simmer. 10. Simmer the beef for at least an hour, up to two. 11. Remove the beef from the cooking liquid and shred it by pulling the chunks apart with two forks. 12. Add the beef back to the stock mixture and simmer for another 15 minutes. Source website African-and-Caribbean-Recipes.pdf

MOROCCO BRAISED LAMB SHANK Recipe MELT-IN- YOUR-MOUTH MORROCCAN STYLE BRAISED LAMB SHANKS TAKE YOU STRAIGHT TO NORTHERN AFRICA. BOTH SLIGHTLY SWEET AND SURELY SPICY, YOU’LL FALL IN LOVE WITH THE AROMATIC FLAVORS WOVEN INTO EACH BITE! SERVE ON BASMATI RICE OR COUSCOUS. ¼ cup extra-virgin olive oil 4 meaty lamb shanks (about 1 ¼ pounds each) Salt and freshly ground pepper 1 large onion, finely chopped 2 carrots, finely chopped 2 large garlic cloves, minced 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon freshly grated nutmeg 2 tablespoons tomato paste 1 teaspoon harissa or another chili paste 1 cup dry red wine One 28-ounce can whole peeled tomatoes, drained and coarsely chopped 2 cups chicken stock or canned low-sodium broth ¼ cup slivered almonds, chopped 2 tablespoons finely chopped mint 2 tablespoons chopped cilantro 2 tablespoons unsalted butter 1 large shallot, minced One 10-ounce box instant couscous 1 cup water ¼ cup dried currants 1. Preheat the oven to 325 degrees Fahrenheit. 2. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. 3. Season the shanks with salt and pepper. 4. Add the shanks to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. 5. Transfer to a plate and wipe out the casserole. 6. Heat the remaining 2 tablespoons of oil in the casserole. 7. Add the onion, carrots and garlic and cook over moderate heat, stirring about 5 minutes until lightly browned. 8. Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute. 9. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. 10. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes. 11. Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. 12. Nestle the lamb shanks in the liquid. 13. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. 14. Transfer the shanks to a platter and cover with foil. Leave the oven on. 15. Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden. 16. Strain the sauce into a bowl, pressing on the vegetables; skim any fat. 17. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes. 18. Return the vegetables and lamb to the sauce and keep warm. 19. In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper. 20. Melt the butter in a medium saucepan. 21. Add the shallot and cook over moderately high heat until softened, about 2 minutes. 22. Stir in the couscous and cook until lightly browned, 2 to 3 minutes. 23. Add the remaining 1 cup of chicken stock, the water and ¼ teaspoon of salt and bring to a boil. 24. Remove from the heat and add the currants. 25. Cover and let stand for 10 minutes. 26. Fluff with a fork and stir in half of the herb-almond mixture. 27. Mound the couscous in the center of a large platter. 28. Arrange the lamb shanks around the couscous and spoon the sauce on top. 29. Sprinkle with the remaining herb-almond mixture and serve Source website African-and-Caribbean-Recipes.pdf

SOUTH AFRICA PERI PERI CHICKEN Recipe A SPICY DISH POPULAR IN SOUTH AFRICA AS WELL AS PORTUGAL. PERI PERI (OR PIRI PIRI) IS THE NAMED AFTER A CHILI AND THE SAUCE CONTAINING IT. SERVE WITH A VARIETY OF SIDE DISHES INCLUDING RICE, SPICY POTATOES AND SALAD Juice of two lemons 1 tablespoon white vinegar ¼ cup extra virgin olive oil ½ yellow onion, roughly chopped 1 ½ teaspoon minced garlic 1 teaspoon salt ½ teaspoon ground black pepper 1 teaspoon cayenne pepper 1 tablespoon chili powder 1 tablespoon paprika 1 teaspoon ground oregano ½ teaspoon ground ginger 2 pounds boneless, skinless chicken breasts 1. In a large bowl, whisk together everything except for the chicken, making a marinade. 2. Add the chicken and toss with tongs to coat in the marinade. 3. Cover with plastic wrap and refrigerate overnight, or at least three hours. 4. When ready to cook, preheat your oven to 350 degrees Fahrenheit. 5. Heat an oven-save skillet over medium-high heat until very hot. 6. Use tongs to transfer the chicken breasts out of the bowl and into the hot skillet, reserving the marinade. 7. Let cook for two or three minutes per side, until nice and browned. 8. Pour the reserved marinade into the skillet and spoon the sauce onto the chicken. 9. Turn off the stove, and use oven mitts to transfer the skillet to the pre-heated oven. 10. Let cook in oven for 15-20 minutes (depending on thickness of chicken breasts), or until cooked through. Source website African-and-Caribbean-Recipes.pdf

NIGERIA SUYA Recipe A SPICY SHISH KEBAB POPULAR IN WEST AFRICA. TRADITIONALLY PREPARED BY THE HAUSA PEOPLE OF NORTHERN CAMEROON, NIGERIA, NIGER, AND SOME PARTS OF SUDAN. SUYA HAS BECOME A NIGERIAN NATIONAL DISH AND IS WIDELY AVAILABLE AS STREET FOOD 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon white pepper 2 pounds of sirloin steak ¼ cup roasted almonds/peanuts ½ -1 tablespoon cayenne 1½ teaspoon smoked paprika ½ - 1 tablespoon hot ground pepper or cayenne pepper (optional) 1 tablespoon chicken Bouillon 2 tablespoons of vegetable oil to drizzle on the meat Salt 1. Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns. 2. Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan. 3. In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place mixture on a plate, Set aside. 4. Peel roasted peanuts, then grind in a coffee grinder with skin on, until finely crushed. Do not grind the peanuts into paste. Add the ground peanuts into spice mixture. 5. Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak into a diagonal medium thin shape. 6. Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat. 7. Rub the steak skewer with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place skewers on cookie sheet, then place on the roasting pan or baking sheet. 8. Drizzle with oil and bake on for about 12-15 minutes. 9. Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside. Source website African-and-Caribbean-Recipes.pdf

GHANA WAAKYE Recipe A VERY POPULAR GHANAIAN DISH THOUGHT TO HAVE ORIGINATED FROM THE NORTHERN PARTS OF GHANA. WAAKYE IS COMMONLY EATEN FOR BREAKFAST OR LUNCH AND SERVED WITH STEW, SPAGHETTI, STEWED WELE, AND VEGETABLE SALAD OR FRIED PLANTAINS 2 cups of rice 1 cup red beans or black-eyed peas or any kind of beans peas 4 dry sorghum leaves or 1 teaspoon of baking soda Salt to taste 10 cups of water 1. Wash and soak beans in water for 3-4 hours. 2. Drain the beans and place them in a large pot of water. 3. Let the beans boil for about 45mins. 4. Wash the sorghum leaves. 5. Cut the leaves 3 to 4 inches, toss them into the boiling beans and allow them to cook together. 6. If the sorghum leaves are unavailable, add a teaspoon of baking soda to give the waakye its characteristic color. 7. Remove the sorghum leaves from the beans after 5 mins. 8. Wash the rice and add to the beans in the pot, along with more water. 9. Allow the mixture to cook for 15-20mins (or until the beans are tender and the rice is cooked and all liquid has been totally absorbed). 10. Be sure that the mixture does not burn and keep stirring while it cooks. 11. Season with salt. 12. Serve with pepper sauce, stew, boiled egg, or fish, chicken, beef and vegetable Source website African-and-Caribbean-Recipes.pdf

JAMAICA CURRY GOAT Recipe A POPULAR PARTY DISH, THE JAMAICAN VERSION OF CURRY GOAT IS TYPICALLY MORE MILD THAN OTHER VARIATIONS. IT IS ALMOST ALWAYS SERVED WITH RICE AND FRIED PLANTAINS ARE OFTEN SERVED AS AN ACCOMPANIMENT. 2 lb. (including bones) of goat meat - cut in to cubes (lamb may be used as a substitute) 2 tablespoon curry powder 2 diced onions 2 scallions (or spring onions) ½ teaspoon sal ½ teaspoon pepper 2 hot chilies (Scotch bonnet works great) 1 tablespoon fresh grated ginger 6 cloves of minced garlic 2 sprigs of fresh thyme 1 tablespoon butter ½ lb. diced carrots ½ lb. diced potato ½ Cup water 1. Combine the curry powder, onions, scallion, salt, pepper, chilies, ginger, thyme and half a cup of water in a blender. Add more water if the ingredients do not mix well. 2. Rub the mixture in to the cubes of meat, let marinade in the fridge overnight. 3. Scrape the marinade off the meat and save for later. 4. Add the meat and butter to a frying pan and brown gently. 5. Place the meat in a saucepan and add the potatoes, carrots and saved marinade then add enough water to cover the meat. 6. Bring to a boil then let simmer until the meat is tender (this should take 1 - 1½ hrs.) Source website African-and-Caribbean-Recipes.pdf

SENEGAL MAFE Recipe A TRADITIONAL SPICY STEW MADE WITH A TOMATO-PEANUT BUTTER SAUCE. THE STEW CAN BE MADE FROM BEEF, LAMB, OR CHICKEN WITH VARIATIONS COMMON THROUGHOUT WESTERN AFRICA. SERVE WITH RICE OR COUSCOUS ½ cup peanut butter 2 cups stock (your choice, preferably unsalted) 2 tablespoons canola oil 1 cup chopped onion 4 garlic cloves, minced 2 lbs. beef stew meat, trimmed and cut into 1 and ½ inch cubes salt and pepper 2 cups tomatoes, peeled and diced (or one 14 and ½ oz. can of diced tomatoes with liquid) 1 sprig thyme 1 bay leaf 1 cup green bell pepper, peeled, seeded and chopped 1 cayenne pepper, seeded and chopped 1 cup carrot, peeled and chopped 1. Whisk together peanut butter and stock and reserve. 2. Season the meat with salt and pepper. 3. Heat the oil in a large saucepan over medium heat. 4. Brown the meat well on all sides; do not crowd the meat; sauté in batches if necessary. 5. Remove meat and keep warm. 6. Add the onion, garlic, peppers, and carrots to the saucepan and sauté until the onions are translucent. 7. Add the peanut butter and stock mixture. 8. Return the reserved meat (and any juices) to the saucepan. Add tomatoes and their liquid, the thyme and bay leaf. 9. Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender. 10. Taste for seasoning. 11. Remove the thyme sprig and the bay leaf and discard. 12. Serve hot over rice Source website African-and-Caribbean-Recipes.pdf

MOROCCO LENTIL SALAD Recipe A DISTANT COUSIN OF TABBOULEH, THIS COLD LENTIL SALAD IS A HEALTHY VEGAN OPTION LOADED WITH PROTEIN POWERED LENTILS AND AMAZING SPICES. SERVE CHILLED FOR DINNER PARTIES, POTLUCKS, OR ENJOY ALONE 1 ¼ cups green lentils 1 small onion, sliced in half 3 whole cloves 5 cups water ¼ cup fresh lemon juice 2 teaspoons olive oil 1 teaspoon dried mint 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon salt ½ teaspoon minced garlic ½ cup chopped roasted red pepper (about ½ pepper) 1. Pick over lentils to remove any stones and rinse well. 2. Stick cloves into the onion half. 3. In a large saucepan combine lentils, ½ onion and cloves. 4. Bring to a boil over medium heat. 5. Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes. 6. Discard onion with cloves. 7. Drain lentils and let cool slightly. 8. In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic. 9. Add lentils and toss to mix. 10. Finely chop the remaining onion half and add to the lentils along with the roasted peppers. 11. Chill at least 30 minutes to allow flavors to blend. 12. Serve at room temperature or chilled. Source website African-and-Caribbean-Recipes.pdf

NIGERIA MOIN MOIN Recipe MOIN MOIN IS A POPULAR NIGERIAN STEAMED BEAN PUDDING MADE FROM A MIXTURE OF WASHED AND PEELED BLACK-EYED PEAS, ONIONS AND GROUND PEPPERS. A PROTEIN RICH STAPLE OFTEN SERVED AT PARTIES, DINNERS AND OTHER SPECIAL OCCASIONS ACCOMPANIED WITH JOLLOF RICE, FRIED PLANTAINS AND CUSTARD. 1 ½ cups black eyed beans ½ Medium onion (chopped) 1 chopped red bell pepper 1-2 Scotch bonnet pepper 2 boiled and de-shelled eggs sliced 2 Raw eggs 1 tablespoon ground crayfish 3 tablespoons palm oil 3 tablespoons melted butter (optional) 1 bouillon cube (Maggi) Salt (to taste) 1 cup of water 1. Pre-soak the beans in warm water (preferably overnight) 2. Peel the beans by putting them into a food processor along with 2 cups warm water. 3. Run food processor for 3 minutes and check to make sure most of the beans are split. If not, run food processor for another couple minutes. 4. Transfer the beans to large bowl with water and stir bowl using your hand. 5. Pour the water through a sieve, collecting loose skins and repeat this process until all the separated skins are removed from the beans. 6. Combine beans, red bell pepper, onion and 1 cup water in a blender, blend until you have a very smooth mixture. 7. Pour the mixture into a large bowl. Crack 2 raw eggs into the mixture. Set aside. 8. Dissolve salt, palm oil, crayfish and bouillon cube in 2 tablespoons of boiling water, set aside to cool. Once cooled, add to mixture. 9. With a spatula or electric mixer, mix the mixture thoroughly to incorporate air into the mixture and fluff the resulting moin moin for about 10 minutes. Taste and adjust for seasoning. 10. Add 4 cups water to a large pot, set on high heat and bring to a boil. 11. Oil a loaf pan, pour half of the mixture into the loaf pan, add in the sliced boiled eggs. Pour in the rest of the mixture. Cover the loaf pan tightly with some aluminum foil. 12. Place the mixture filled loaf pan in the pot of water (it shouldn’t be covered in water), place a tight lid over the pot and reduce the heat to medium. Steam for 45-60 minutes 13. Remove from heat and set aside to cool. Source website African-and-Caribbean-Recipes.pdf

ETHIOPIA LENTIL SAMBUSA Recipe THIN, FLAKY DOUGH STUFFED WITH LENTILS AND ETHIOPIAN SPICES. THIS HAND-HELD APPETIZER, AKIN TO SAMOSAS, IS A SAVORY, MOUTH-WATERING SNACK OR APPETIZER. 1 ½ cups Beluga lentil soaked overnight (Available Whole Foods) 1 ½ cups Puy lentils 4 finely diced Jalapenos 1 onion finely diced 3 cloves finely diced Garlic 1 cup finely chopped Cilantro 1 teaspoon Cardamom Seeds: Crushed coarsely ½ teaspoon Cinnamon Salt to taste 1 teaspoon Black Pepper FOR FRYING: About 10 Spring Roll Sheets oilve oil for frying 1. Soak the lentils overnight. 2. Boil lentils the next morning until tender: About 20 minutes. 3. Heat Olive oil and sauté the onion, garlic, jalapeno until translucent, about 5 minutes. 4. Add spices, sauté: 2 minutes. 5. Add the boiled and drained lentils and cook for about 10 minutes. 6. Taste and adjust seasoning. 7. Take off stove and let it cool. 8. Add cilantro leaves. 9. Heat oven to 400 degrees and have ready a non-stick baking sheet. 10. Take a spring roll sheet and generously dampen the edge by dipping your fingers in the dish of water and spreading the water around the perimeter. 11. Mound one heaping teaspoon of filling on the spring roll sheet. 12. Close the sheet so that it’s now a triangle. Pinch the edge tightly and set on the baking sheet. 13. Repeat until you run out of filling. 14. Brush the sambusas liberally on all sides with olive oil. 15. Bake until golden brown, about 6-10 minutes, then flip and brown on the other side for just about 2-3 minutes. 16. These are great served warm or at room temperature Source website African-and-Caribbean-Recipes.pdf