TALK TKL Recipe Chat Room Archive - 12-06-97
Kawanzaa Recipes (13)

Grandmother's Southern Fried Okra
African Vegetarian Stew
African Squash And Yams (futari)
African Green Pepper And Spinach
African Vegetable Stew
African Tomato-avocado-buttermilk Soup
Benne Cakes
Peanut Soup with Okra Croutons
Sweet Potato Fritters
Black-eyed Peas With Ham
Sweet Potato Pie
Groundnut Stew II
Capetown Fruit & Vegetable Curry


Peggy, WA (1:02:53 pm) : for Kawanzaa
Grandmother's Southern Fried Okra

1 lb Fresh okra, cut 1 inch pieces
1 lg Green tomato, diced
1 med Onion chopped
1 Clove garlic, minced (optional)
1 Jalapeno pepper halved & sliced, remove seeds if too hot
2 Eggs beaten
1/4 tsp Salt
1/4 tsp Black pepper
1/2 c Milk
1 c Cornmeal
1/4 c Vegetable oil

Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate
bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to
thoroughly coat. Gradually add cornmeal until mixture on the okra and at the
bottom of the bowl soaked up. Continue to toss till ingredients evenly
mixed. Mixture will have a gooey consistency.

Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash
of cornmeal sizzles. Spoon mixture evenly in skillet. Reduce heat to med
low. Cover and fry till underside golden brown, 10-15 minutes. Then invert
on plate and slide otherside up into skillet and cook uncovered 5-8 min
until golden brown. Remove from skillet to paper towels to drain excess oil.
Serve hot.

Yield: 6 servings
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Peggy, WA (1:05:07 pm) :
African Vegetarian Stew

4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water

Combine all the ingredients in a large saucepan. Bring to a boil, lower the
heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted
for the kohlrabi.

Yield: 8 servings

One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22
Potassium: 658 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges

Source: Holiday Cookbook, American Diabetes Association
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Peggy, WA (1:06:39 pm) :
African Squash And Yams (futari)

1 sm Onion; chopped, pared & cut into 1" pieces
2 tbs Oil
1 c Coconut Milk
1 lb Hubbard squash; pared and cut into 1 inch pieces
1/2 tsp Salt
1/2 tsp Ground cinnamon
2 medium size Yams or sweet potatoes
1/4 ts Ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until tender.
Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and
simmer 10 minutes. Simmer, uncovered, stirring occasionally, until
vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings. Betty Crocker Regional and International Recipes
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Peggy, WA (1:08:12 pm) :
African Green Pepper And Spinach

1 med Onion; chopped
1 med Green pepper; chopped
1 tbs Oil
1 med Tomato; chopped
1 lb Fresh spinach; stems removed
3/4 tsp Salt
1/8 tsp Pepper
1/4 c Peanut butter

Cook and stir onion and green pepper in oil in 3 quart saucepan until onion
is tender. Add tomato and spinach. Cover and simmer until spinach is tender,
about 5 minutes. Stir in salt, pepper and peanut butter.
Heat just until hot.

Yield: 4 servings. Betty Crocker Regional and International Recipes
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Peggy, WA (1:09:50 pm) :
African Vegetable Stew

1 Onion (very large) chopped
1 Swiss chard bunch
1 can Garbanzo beans (known also as chick-peas)
1/2 c Raisins
1/2 c Rice, raw
2 Yams
Several fresh tomatoes (or large can)
1 Garlic clove
Salt and pepper, to taste
Tabasco sauce, to taste

Fry onion, garlic and white stems of chard until barely limp. Add chopped
greens and fry a bit.

Either peel the yams or scrub them well with a vegetable brush, then slice
them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and
pepper. Cook a couple of minutes.

Make a well in the center of the mixture in the pot. Put the rice in the
well and pat it down until it's wet. Cover and cook until rice is done,
about 25 minutes. Add Tabasco sauce to taste.

Yield: 4 servings
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Peggy, WA (1:14:41 pm) :
African Tomato-avocado-buttermilk Soup

3 lb Tomatoes, peeled and seeded
2 tbs Tomato paste
1 c Buttermilk
1 tbs Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tbs Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish: 1 Cucumber, peeled, seeded, and diced, sour cream, plain yogurt, or
creme fraiche

Puree tomatoes in a food processor or food mill, then press through a sieve
to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato
paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon
juice to hold the color. Add the avocado, remaining lemon juice, and parsley
to the tomato
mixture; stir to mix well. Season to taste with salt and pepper, and a
generous number of drops of hot pepper
sauce. Refrigerate several hours before serving.

At serving time, taste soup for seasonings. Ladle into individual bowl and
have guest garnish their portions
with cucumber and sour cream. Pass hot pepper sauce around to add more
piquancy.

Makes 8 to 10 servings.
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Peggy, WA (1:18:18 pm) :
Benne Cakes

You will need: oil to grease a cookie sheet
1 cup finely packed brown sugar
1/4 cup butter or margarine, softened
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown
sugar and butter, and beat until
they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add
flour, baking powder, salt, and sesame
seeds. Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake
for 15 mintues or until the
edges are browned. Enjoy!

Benne cakes are a food from West Africa. Benne means sesame seeds. The
sesame seeds are eaten for good
luck. This treat is still eaten in some parts of the American South.

Recipe by HarperCollins
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Peggy, WA (1:22:26 pm) :
Peanut Soup with Okra Croutons

1/2 tb Peanut oil
1/4 ts Crushed red pepper flakes
1/2 tb Coriander seeds
1/2 c Celery, diced
1/2 c Carrot, diced
2/3 c Butternut squash, diced
2/3 c Potatoes, diced
1 c Peanuts, roasted, shelled & unsalted
6 c Stock
1 tb Lemon juice
Salt & pepper

Okra Croutons

1 1/2 c Okra, thinly sliced
3 tb Cornmeal
1/4 ts Cumin
1/4 ts Cayenne
1/4 ts Herbal salt
Olive oil spray

Place oil, pepper flakes & coriander in a large non-stick pot & fry over
moderate heat until the seeds begin to
darken. Add vegetables & peanuts & cook for 3 minutes. Pour in the stock &
bring to a boil. Cover, reduce heat & simmer 30 minutes. Cool slightly &
puree. Gently reheat, add lemon juice & season to taste. Serve in shallow
bowls garnished with okra croutons.

CROUTONS: Prehaet oven to 375F. Rinse okra under running water, drain & pat
dry with paper towels.
Combine cornmeal, seasonings, salt & okra in a bag. Seal & shake well.

Spray a baking sheet with oil, spread okra slices in a single layer & spray
them with oil too. Bake until crisp
& browned, spraying & stirring twice during cooking. Should take 30 minutes.

Yield: 6 servings

Yamuna Devi, "Yamuna's Table"
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Peggy, WA (1:24:11 pm) :
Sweet Potato Fritters

1 lb Sweet potatoes; peeled and coarsely shredded
3 lg Eggs
3 tb Flour
1 sm Onion; coarsely shredded
Vegetable oil for frying

NUTRITIONAL INFORMATION/SERV

157 calories 5 g fat
5 g protein 106 mg cholesterol
23 g carbohydrate 217 mg sodium

1. Spread potatoes and onion on clean dish towel; roll up, twisting towel to
extract excess moisture from vegetables.

2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth

3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Add
vegetables to batter; mix. Spoon
mixture into skillet, allowing heaping 1 T for each fritter; with back of
spoon, flatten slightly. Fry, six fritters at
a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep
warm while frying remaining
fritters, adding more oil if necessary.

Yield: 6-8 Servings

From: McCall's August 1993 Happy Charring
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Peggy, WA (5:04:30 pm) :
Black-eyed Peas With Ham

3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper

Bring all ingredients to boil in heavy large saucepan. Reduce heat and
simmer until peas are tender, stirring occasionally, about 45 minutes.
Season to taste with salt and pepper.

Yield: 6 servings
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Peggy, WA (5:06:48 pm) :
Sweet Potato Pie

2 c Sweet potatoes, drained 4 T Margarine,melted
3 Eggs
1 c Sugar
1 tsp Cinnamon
1/4 tsp Grated nutmeg
3/4 c Milk
1 tsp Vanilla
1 9" pie shell, baked
1/4 c Chopped pecans

Use a food processor or fork to mash sweet potatoes together with melted
margarine. Blend in eggs,sugar,cinnamon and nutmeg. Add milk and
vanilla.Pour mixture into baked pie shell.Microwave on 70% (medium high) 7
minutes. Sprinkle pecans over surface of pie.Rotating midway through
cooking, microwave on 70 % (medium high) 6 to 8 minutes or until center no
longer jiggles. If you prefer, you can bake it in the oven at 375 degrees
for about 35-45 minutes or until it doesn't jiggle.

Yield: 8 servings
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Betsy at TKL (11:08:45 pm) :
Title: Groundnut Stew II
Categories: Main dish, Vegetarian, African, Ethnic, Stews
Yield: 6 servings

2 c Chopped onions
2 tb Peanut oil
1/2 ts Cayenne
1 ts Garlic cloves, pressed
2 c Chopped cabbage
3 c Cubed sweet potatoes
3 c Tomato juice
1 c Apple juice
1 ts Salt
1 ts Grated fresh ginger
1 tb Cilantro, chopped
2 Chopped tomatoes
1 1/2 c Chopped okra
1/2 c Peanut butter

Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic &
saute for a couple more minutes. Add cabbage & sweet potatoes. Cover &
saute for a few more minutes. Mix in the juices, salt, ginger, cilantro &
tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes
are tender. Add the okra & simmer for another 5 minutes. Stir in the
peanut butter. Place the pot on a heat diffuser & simmer gently till ready
to serve. Add more juice if the stew is too thick.
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Betsy at TKL (11:10:52 pm) :
Title: Capetown Fruit & Vegetable Curry
Categories: Curries, Main dish, African, Vegetarian, Ethnic
Yield: 6 servings

4 c Coarsely chopped onions
2 tb Peanut oil
2 Garlic cloves, minced
1 ts Grated fresh ginger
1 1/2 tb Ground cumin seeds
1 1/2 tb Ground coriander seeds
1 1/2 ts Cinnamon
1 ts Turmeric
1/2 ts Cayenne
1/2 ts Ground fennel seeds
1/4 ts Black cardamom
1/4 ts Ground cloves
2 md Zucchini, quartered & sliced
1 1/2 c Water
1 c Green beans
2 Firm, tart apples, cored &
-- cubed
1/2 Red bell pepper
1 c Chopped dried apricots
1/2 c Raisins
1/2 c Strawberry conserve
Fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic,
ginger & curry spices & continue to saute, stirring constantly for 3
minutes.

Add the zucchini & water & stir well so that the spices won't stick to the
pot. Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers
& dried apricots. Simmer gently, covered for about 30 minutes. Stir
occasionally & add a little more water if needed to prevent sticking. When
the fruit & vegetables are quite tender, stir in the raisins, the conserve
& the lemon juice. Taste & adjust to your liking if necessary. If you need
it to be more spicy, add more cayenne or garam masala. If you want it
sweeter, add more conserve. Tarter, add more lemon juice.

Serve on a bed of rice, topped with nuts & banana.

"Sundays at Moosewood Restaurant Cookbook"
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