I need an African food recipe?

Question

I have this thing at my school and I need an african dish. I need a yummy recipe, something that 11 and 12 year olds will enjoy. I need to know where it is from and what tribe eats it. Thanks!

Answer 1

This dish is kid friendly, easy and yummy.  It's also peanut free, since most schools have banned peanuts. It's from Senegal, enjoyed by the "Wolof" peoples.

You can use canned black eyed peas, just rinse them and drain well.

AKARA (Senegalese fritters)

1 cup dried black-eyed peas

3 1/2 cups cold water

1/2 teaspoon salt

Oil for deep-frying

Optional spices:

1/8 teaspoon dried red pepper flakes

2 tablespoons minced onion

1/2 teaspoon ground ginger

In a large bowl, rinse the black-eyed peas (remove any that float) and drain. Add 3 1/2 cups of cold water, then cover and refrigerate at least 8 hours. Working in the bowl in the sink, have a child rub the peas between her hands in the water. As the skins float to the top, skim them off (this can take some time). Drain the skinned peas, then puree them in a blender, working in batches and adding only enough water to make a mixture the consistency of pancake batter. If it is too watery, the batter won't hold together to form the fritters.

Obviously, if you are using canned black eyed peas, you cann just drain well and puree.

Pour the batter into a bowl and add salt and any optional spices. Heat 1 1/2 inches of oil to 360 degrees in a deep pan (an adult's job). Carefully drop a teaspoonful of batter into the hot oil and continue until the pan is full of fritters but not overcrowded. Fry each for 4 to 5 minutes, turning the fritters over after 2 minutes. When the fritters are golden brown, remove them with a slotted spoon and drain them on paper towels. Serve with dipping sauce. Makes about 34.

Depending on the kids' ages, they may enjoy eating these with just good old ketchup.

DIPPING SAUCE:  (this is modern recipe)

1 teaspoon vegetable oil

1 medium onion, diced

1 garlic clove, minced

1 cup canned crushed tomatoes

Dash of Worcestershire sauce or brown cooking sauce

Salt to taste

Hot pepper sauce (optional)

Saute the onion and garlic with oil over medium heat until soft. Add tomatoes and Worcestershire sauce. Lower heat and simmer for 5 minutes, stirring frequently. Remove from heat and season with salt and pepper sauce.

Answer 2

We just did a Girl Scout event and had Senegalese food.  A root vegetable stew, peanut cous cous and senegalese milk.

Caution..if any have peanut allergies, DON'T make it.

We did not tell the girls what was in the 'milk' until after they  tried it.    I was skeptical but it was yummy!!

Good luck and have fun!!

Sow – pronounced “so”

Senegalese Milk Drink (makes about 5 quarts)

In Senegal, this is made by letting fresh cow’s milk sit outside to sour, then mixing it with lots of sugar and ice.

3 quarts buttermilk

6 cups vanilla yogurt

2 cups sour cream

2 cups sugar

1 T vanilla extract

Combine all ingredients and mix well. Add lots of ice and serve.



Vegetarian Tiebou Dienne -  (serves 6-10)

Pronounced “cheb-oo-jenn,” this is considered a national dish of Senegal. The recipes for it vary from a simple bowl of rice and vegetables to more elaborate combinations of vegetables, spices and sauces.

3 onions, finely chopped    

2 eggplants  

5 sweet potatoes    

6-8 fresh or frozen okra

4 carrots    

3-4 chili peppers or 2 t cayenne (or to taste)

4 turnips      

plenty of ground pepper

1 small cabbage          

3 T soy sauce

4 oz tomato paste

½ cup dry rice per person

Heat 2 T oil in a skillet or pot. Add onions, soy sauce and tomato paste along with 6 cups of water. Chop all the veggies into large chunks except for the okra which should be left whole. Stir all veggies and the pepper into the pot and cook over moderate heat until tender.

Cook rice separately.

To serve, spread rice in a large bowl or platter and distribute veggies evenly across it.

Peanut Cous-Cous

2 boxes cous-cous with pine nuts

21/2 cups water

½ cup peanut butter

½ cup raisins

Make cous-cous according to directions. Add peanut butter & raisins. Stir and Eat !

Answer 3

well I don't know any african recipes, but I know this one peruvian recipe with strong african recipes, it's called Tacu Tacu.

Tacu-tacu

Tacu-tacu (together with Anticuchos and Picarones) is probably the most characteristic of Afro Peruvian recipes. Black Africans were brought by the Spanish during the Viceroyalty to work as slaves on the coastal plantations, and they introduced their own cooking styles and ingredients to the Peruvian melting pot.

Originally, tacu-tacu was prepared with leftover seasoned beans and rice, which resulted in a very economical and nutritious dish. Today it's usually prepared on-the-moment, and served in many different ways, from the classical criollo style -accompanied with fried eggs and bananas- to the flamboyant (with foie gras). For great classic tacu-tacu in Lima, you can try José Antonio or Brujas de Cachiche. Pescados Capitales has an absolutely astonishing tacu-tacu with prawn sauce.

Ingredients:

2 cups canary beans, left to soak overnight

1 lb (½ kg) pork fat or bacon, diced

1 cups of cooked rice

2 tbsp vegetable oil

1 large onion, finely chopped

3 cloves garlic, finely chopped

½ cup ají amarillo paste

Salt and pepper

Preparation:

Drain and cook beans in unsalted water together with pork fat until soft (about 90 minutes). Set aside and let cool. Mash beans with a spoon or fork, just enough to obtain a rough purée.

In a large skillet, sauté in hot oil the garlic and onions until the latter acquire a golden colour. Add the ají amarillo and cook for an additional couple of minutes Add the beans and rice, stirring and turning over with a wooden spoon to mix well. Salt and pepper to taste.

To make the tacu-tacu, fry each serving of the beans & rice mixture slightly (in vegetable or olive oil, turning it constantly) and shape into a compact tortilla or tamale.

Serve with anything you like: fried eggs, fried banana, fried tenderloin beef, foie gras, etc.

Tip: to enhance the taste, pour some olive oil on the tacu-tacu tortilla.

Enjoy

Answer 4

Domoda

Domoda (or Domodah) is Gambia's version of Sub-Saharan Africa's ubiquitous Groundnut Stew. In its simplest versions, made without meat, it is basically a Peanut Sauce. It can be made with meat of some sort; usually beef or bushmeat. If made with chicken it is quite similar to Chicken in Peanut-Tomato Sauce. Whatever form it takes, it is usually a peanut sauce, served over rice.

What you need

cooking oil

one pound (more of less) stew meat (optional)

one onion, chopped

one clove garlic, minced (optional)

a few tomatoes, or canned tomatoes, tomato paste or tomato sauce

Maggi® cube or Maggi® sauce, or bouillon cube, beef broth or stock, or vegetable broth

squash or eggplant, cubed (optional)

one hot chile pepper, cleaned and chopped (optional)

juice of one lemon (optional)

one to two cups peanut butter (natural and unsweetened) or homemade peanut paste

salt, black pepper, cayenne pepper or red pepper (to taste)

What you do

Heat oil in a large pot. Brown the meat (if you are using meat) and onions.

Add all remaining ingredients, except peanut butter. Add enough water to cover. Bring to a boil. Reduce heat and simmer until everything is done (twenty minutes or so).

Stir in the peanut butter. Continue to simmer on a low heat for ten minutes, stirring often. Adjust seasoning. When the Domoda is done, some of the oil from the peanut butter will separate and float to the top. It may be partially removed, if desired.

Serve with boiled Rice.