East African Roast Chicken has very simple ingredients but the end result was very flavourful and delicious. The original recipe uses a whole chicken but I have used chicken legs which was de-boned but skin was left on. Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood Serves 6; Preparation time 10 mins; Cooking time overnite+1½ hours Ingredients: 1.8-2.0 kg chicken 30 ml softened butter, plus extra for basting 3 garlic cloves, peeled and crushed 1 tsp ground black pepper 1 tsp ground turmeric ½ tsp ground cumin 1 tsp dried thyme 1 tbsp...Read More
Author: Chai Leng
Suya is said to have originated in Ghana, but is popular throughout Africa. A spicy peanut rub gives the succulent beef on skewers their inimitable flavour. Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood Serves 6; Preparation time 15-30 mins; Cooking time 15 mins Ingredients: 450 g frying (flank) steak 12 tsp sugar (I used sugarcane sugar) 1 tsp garlic powder 1 tsp ground ginger 1 tsp paprika 1 tsp ground cinnamon Pinch of chilli powder 2 tsp onion salt 50 g peanuts, finely crushed Vegetable oil, for brushing Preparation: Cut steak into...Read More
Kernels of corn and small pieces of carrot and pepper make this a colourful accompaniment. It tastes great with grilled or baked chicken, and can also be used as a filling for baked fish. In Tanzania, the rice is often served with a delicious fresh relish called Kachumbali (which I didn’t make). Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood Serves 4; Preparation time 20 mins; Cooking time 30-35 mins Ingredients: 350 g basmati rice 3 tbsp vegetable or sunflower oil 1 onion, peeled and chopped 2 garlic cloves, peeled and crushed 750...Read More
With lakes on its western and northern borders, and the sea to the east, Tanzania has a rich inspiration for its fish dishes. This simple treatment of snapper or bream works well. Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood Serves 2-3; Preparation time ±2.5hr-overnite; Cooking time ±30 mins Ingredients: 1 large snapper or red bream 1 lemon 3 tbsp vegetable or sunflower oil 1 onion, peeled and finely chopped 2 garlic cloves, peeled and crushed 3 tbsp curry powder 400 g chopped tomatoes 1 heaped tbsp. smooth peanut butter, preferably unsalted ½...Read More
Adapted recipe from “Slow Cooker” – Flame Tree Publishing Serves 4; Preparation time overnite+30 mins; Cooking time 4 hrs Ingredients: 700 g chicken thigh fillet (I used skinless and de-boned) 50 ml chicken stock (I used plain water) 1 onion, peeled, halved and sliced Jerk sauce ingredients: blend together till smooth 2 tsp ground allspice 50 g light muscavado sugar (I used sugarcane sugar) 6 garlic cloves, peeled 2-4 Scotch bonnet chillies, deseeded (I used 4 red bird’s eye chillies – overly spicy; please reduce to 2) 2 tbsp freshly chopped thyme 8 spring onions, trimmed and chopped...Read More
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