Food for Thought

Anime Sana In Corpore Sano
This might seem a bit off-topic. I'm a meat-and-potatoes kinda guy. But only when I'm really hungry. When I'm not, I love to cook. And good cooking is an intellectual enterprise. 
Here's an excellent selection of Africa's haute cuisine. From simple to sophisticated. Give the cook a break and reach for the apron. If this ain't the kinda thing for you machos, take the kids out and let the missus do some browsing.
Categories: Hors d'Oeuvres, Beef & Other Entrées, Fish & Seafood Entrées, Poultry, Starches, Salads & Side Dishes, Desserts, Beverages & Cocktails. Regular updates.

Previously published recipes are stored in the *Archive

April 12, 2011

Hors d'Oeuvres
African Rock Lobster Tails
South Africa

- 8 75-g rock lobster tails

- 1 cup diced celery
½ lemon cut in wedges
½ cup diced honeydew melon
½ cup mayonnaise
½ head lettuce
- 1 tsp. salt
1 tsp. curry powder
1 tsp. paprika
1 tsp. ground ginger
- 1 pimento
- Black olives
Thaw the rock lobster tails. In a 4-litre saucepan, cover the lobster tails with warm water. Add the salt and lemon wedges. Cover and simmer slowly for 5 minutes. Turn off the flame and allow to stand in the water for 30 minutes. Cool and drain. Cut around the edge of the underside of the shell to remove the meat, cut the meat into 1-cm pieces and place in a 2-litre bowl. Add the celery and honeydew melon, mayonnaise blended with the curry powder,  paprika and ground ginger. Blend together and replace the mixture into the shells, piling it high. Garnish with 1 strip pimiento and 2 black olives, one on each side of each lobster. Shred the lettuce. Arrange small beds of lettuce on 15-cm plates. Place 1 lobster on each lettuce bed with 1 lemon wedge at the side.

Beef & Other Entrées
Curry of Beef Cameroon

- 2 kg boneless chuck
- 1 cup yellow onions
½ fresh pineapple
½ cup raisins
- 1 fresh coconut
- 1 mango
- 2 tbs. curry powder
- 2 tbs. salt
- 1 tsp. black pepper
½ cup vegetable oil
In a 4-litre Dutch oven or covered kettle: sauté coarsely chopped onions with curry powder, salt and pepper in the oil until onions are soft. Add the chuck, cut in 5-cm squares. Cover pan immediately. Do not allow meat to brown. Simmer for one hour slowly. Add the fresh pineapple, trimmed and cut in 5-cm chunks, and the raisins. Pierce a fresh coconut and drain the water. Add water to coconut water to make two cups and add to stew. Simmer until meat is completely tender, about 1 hour. Add mango, peeled and cut in long strips. Add half the coconut cut into 2-cm squares or dominoes. Cook for ten more minutes. Correct the seasoning. Cook the rice in 5 cups boiling salted water. Serve the curry over rice with the following accompaniments in small bowls:
- chopped peanuts, diced hard-boiled eggs, chopped cucumber, desiccated coconut, pineapple chutney and chili sauce.

Starches/Salads & Side Dishes
Summer Day Salad Bowl
Cote d'Ivoire

- 3 cups cooked cold rice
- 1 cup cooked ham (1-cm cubes)
- 1 cup cooked chicken (1-cm cubes)
½ cup cooked celery (½-cm pieces)
- 2 pimentos (½-cm pieces)
- 1 cup pineapple (or melon or both)
- 2 tbs. desiccated coconut
- 2 tbs. chopped peanuts
- 1 tbs. salt
- 1 cup mayonnaise
- 3 tbs. orange juice concentrate
- 1 to 2 heads lettuce
- Watercress or parsley sprigs
In a 2-litre bowl:
Combine the rice, ham, chicken, celery, pimento, pineapple, coconut, peanuts and salt. Blend the mayonnaise with the orange juice. Combine ¾ cup of orange mayonnaise with the mixture. Line wooden salad bowls with lettuce leaves. Divide mixture among the bowls. Garnish top of salad with 1 to 2 tbs. of the orange mayonnaise. Sprinkle 1 tsp. chopped peanuts on the mayonnaise. Decorate with watercress or parsley sprigs.

Brandied Apricot Sundae

- 2 cups stewed apricots
½ cup sugar
- ¼ cup apricot brandy or Cognac
- 1 scoop vanilla ice cream
Puree the apricots, and drain the liquid. Add the sugar and Cognac. Place 1 scoop of ice-cream in a sundae dish or sherbet glass. Pour 3 to 4 tbs. of the apricot sauce over the ice-cream. Serve.

1 Response to Food for Thought

Wednesday, 10 November 2010 at 05:15:00 CET

Goddammit Vitruvian! You've one multi-equipped fighter, make me ashamed of the range of my ken, man! I am gonna try each of these recipes, today and tomorrow, hoping I don't blow up my kitchen in the process - I mean, it does read like a bomb-making plot with half-a-cup this half-a-cup that, and careful sequence of orchestration akin to making am IED with fertilizer diesel nails bolts which is infinitely simpler and easier! Should my kitchen blow up with me in it, you're hereby charged with writting testament of my courageous daredevil-ling act. Anyway, this is good as it does lighten the dark debates taking place on blogs. Stay point, bra. We're in formation.

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