Category: Recipes for African and Caribbean Cuisine

NIGERIA PUFF PUFF Recipe A TRADITIONAL NIGERIAN DELICACY LIKE A DEEP-FRIED DOUGHNUT. A MUST HAVE SNACK WHEN PREPARING FOOD FOR PARTIES THAT CAN BE SERVED AS AN APPETIZER OR DESSERT WITH ANY MAIN COURSE 2 cups warm water 2¼ teaspoons active dry yeast (1 packet) 3½ cups flour ½ – ¾ cup sugar ½ tablespoon salt Oil for deep frying 1. Mix salt, sugar, water, and yeast. Set aside for 5 minutes. 2. Add flour and mix. 3. Let the mixture rise for approximately 1-2 hours. 4. In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat. 5. Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top. 6. When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. 7. Fry for a few minutes until the bottom side is golden brown. 8. Turn the ball over and fry for a few more minutes until the other side is golden brown. 9. Use a large spoon to take it out of the oil. Place them on napkins right away to soak up some of the excess oil. 10. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter Source website African-and-Caribbean-Recipes.pdf

GHANA KELEWELE Recipe KELEWELE IS A POPULAR GHANAIAN FOOD MADE OF FRIED PLANTAINS SEASONED WITH SPICES. IT IS OFTEN SERVED AS A DISH WITH RICE AND STEW OR ALONE AS A VEGETARIAN DESSERT OR SNACK. 4-6 plantains, ripe but not past ripe, peeled and cut into bite-sized cubes 1-2 teaspoon Cayenne pepper or ½ teaspoon of red-pepper ½ teaspoon peeled grated fresh gingerroot 1 teaspoon salt 2 tablespoons 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 Source website African-and-Caribbean-Recipes.pdf

JAMAICA RUM CAKE Recipe A DESSERT CAKE WHICH CONTAINS RUM, AND TRADITIONALLY SERVED DURING HOLIDAY SEASONS. 1 lb. raisins, ground or chopped 1 lb. prunes, ground or chopped 1 lb. currants, ground or chopped 1 teaspoon grated or ground nutmeg Red Label Wine (or other red cooking wine) Wray and Nephew Overproof Rum (or other white rum) 8 ounces butter 2 cups sugar 3 tablespoon browning 1 teaspoon cinnamon ½ teaspoon mixed spice for baking ½ teaspoon salt 3 teaspoon baking powder 3 cups baking flour 1 cup breadcrumbs Finely grated rind of 1 lime (or small lemon) 12 eggs 2 teaspoon rose water ½ cup sherry or blackberry brandy 2 teaspoon vanilla At least a day (longer if possible) in advance, place fruit in a large jar. Pour wine and rum over fruit, so that it is completely covered. Cover jar and leave fruit to soak. 1. Sift together cinnamon, mixed spice, salt, baking powder, and flour. 2. Add breadcrumbs and lime rind, and mix in well. 3. Cream butter and sugar in a very large mixing bowl. Add browning. 4. Add 4 cups of soaked fruit to cream mixture, stirring in with a large wooden spoon. 5. Beat eggs until light and frothy (10 to 15 minutes). Add rose water, sherry and vanilla. 6. Add egg mixture to butter mixture, fold in well. 7. Fold soaked fruit into this mixture. 8. Gradually fold in flour mixture. 9. Spoon Test: Test to see if the wooden spoon can stand upright in middle of the mixture. If not, add some more flour until the mixture can support the spoon. 10. Grease baking pans and line with grease paper. Grease and flour lined pans. 11. Place a pan of water in the bottom of the oven to ensure cakes do not dry out. 12. Pour mixture into tins and bake for 2 hours in a slow oven, 300F. Source website African-and-Caribbean-Recipes.pdf

MOROCCO CHERMOULA FISH Recipe IN MOROCCO, CHERMOULA IS AN HERB SAUCE THAT IS TRADITIONALLY USED AS A MARINADE WITH FISH. SERVE WITH ROASTED CAULIFLOWER, COUSCOUS, WARM BREAD OR RICE 3 tablespoons olive oil 4 garlic cloves, finely chopped 1 bunch coriander, finely chopped 2 tablespoons lemon juice 2 teaspoons paprika 1 teaspoons ground cumin 1 teaspoon salt Pinch cayenne pepper, or more to taste (optional) Generous pinch saffron (optional) 4 cod fillets or any type of meaty and flaky white fish fillets 4 medium sized carrots, peeled and grated 2 large potatoes, peeled, grated and drained to remove excess moisture 3 bell peppers, seeded and chopped (any color) 1 large preserved lemon 1 cup cherry tomatoes Preheat oven to (400 F) 1. Mix olive oil, garlic cloves, coriander, lemon juice, paprika, ground cumin, salt, cayenne pepper, and saffron together until smooth (feel free to use a food processor for this). 2. Cover the fish fillets with ½ cup of chermoula and place in the fridge to marinate. 3. Heat a large deep skillet over medium heat and add the carrots, potatoes and the remaining chermoula. 4. Stir and cover with a lid. 5. Leave to cook for 25 to 30 min, until the potatoes and the carrots are soft and cooked. Stir occasionally. 6. Meanwhile, remove the flesh from the preserved lemon, and finely chop it. 7. Divide the potatoes and carrot mixture into 4 equal parts and place each portion on a baking sheet. Each portion will make a small nest for the fish fillets. 8. Place one marinated fish fillet on top of each potatoes and carrots nest. 9. Top the fish with chopped bell peppers and preserved lemon and decorate with cherry tomatoes. 10. Drizzle some extra olive oil (optional) and cover the baking sheet with foil. 11. Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets. 12. Serve warm with bread or brown rice. Source website African-and-Caribbean-Recipes.pdf

JAMAICA JERK CHICKEN Recipe PERHAPS THE MOST FAMOUS ELEMENT OF CARIBBEAN CUISINE, JERK IS A STYLE OF PREPARING FOOD NATIVE TO JAMAICA IN WHICH THE MEAT IS DRY-RUBBED OR WET MARINATED WITH A VERY HOT SPICE MIXTURE CALLED JAMAICAN JERK SPICE. JERK COOKING AND SEASONING HAS FOLLOWED THE CARIBBEAN DIASPORA THROUGHOUT THE WORLD. SERVE WITH BLACK BEANS, RICE AND FRIED PLANTAINS. 1 tablespoon allspice berries, coarsely ground 1 tablespoon coarsely ground pepper 1 teaspoon dried thyme, crumbled 1 teaspoon freshly grated nutmeg 1 teaspoon salt ½ cup soy sauce 1 tablespoon vegetable oil Two 3 ½ – 4 pound chicken, legs and thighs 1 medium onion, coarsely chopped 3 medium scallions, chopped 2 Scotch bonnet chilies, chopped 2 garlic cloves, chopped 1 tablespoon five-spice powder 1. In a food processor, combine the onion, scallions, chilies, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. 2. While the food processor is on, add the soy sauce and oil steadily. 3. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. 4. Bring the chicken to room temperature before proceeding. 5. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. 6. Transfer the chicken to a platter and serve. TIP: For a smokier flavor, cover the grill while cooking. Source website African-and-Caribbean-Recipes.pdf

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