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Pumpkin Potato Soup

Nympha Nzeribe
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0
Pumpkin Potato Soup

A delicious pumpkin soup dish with its soothing flavors is needed to warm you up in a cold night. The combination of pumpkin, potato, and vegetable stock yields a thick consistency with a fragrant blend of tastes and flavors. Follow the simple steps outlined here.

 

 

Pumpkin and Potato Recipe

Portageville
Print Recipe
Servings 0

Ingredients
  

  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • 1 can 15 ounce pumpkin puree
  • 1 can 10 ounce diced tomatoes and green chilies
  • 1 medium sweet potato cut into 1/4- inch chunks
  • 4 cups 32 ounce chicken broth
  • 2 teaspoons olive oil
  • 1 pound ground turkey breast
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 can 16 ounce dark red kidney beans

Instructions
 

  • In a large soup pot, saute onion until tender, about 4 minutes. Add garlic and ginger and stir for 1 minute.
  • Stir in pumpkin, tomatoes with green chilies, sweet potato chunks and broth and bring to a boil. Reduce heat and cook over medium low heat until sweet potatoes are tender, about 15 to 20 minutes, stirring occasionally.
  • Meanwhile, heat olive oil in large pan and brown ground turkey. Add cumin, salt, pepper and red pepper flakes to season the meat.
  • Add cooked turkey and kidney beans to the soup and heat 10 minutes longer over medium heat.
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Mebos

Nympha Nzeribe
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0
Mebos

Mebos is a tasty South African dish prepared with sweet and salted minced apricots. This fruity snack is high in fibre, low in fat, and gluten free. Mebos, made with only the best dried apricots, will keep you fuller for longer and fulfill any appetite. They’re high in energy, so bring some in your backpack on hikes to keep you going.

Made from dried apricots, this is one of the Cape’s oldest sweet confections. The word mebos is supposed to be derived from the Japanese “umeboshi,” which means pickled plum, or the Arabic “mush mush,” which means apricot.

To produce mebos, ripe apricots are dipped in brine, dried, and placed in a jar with a heavy coating of sugar between each layer, imparting a delightful sour salt flavor to the mebos. Mebos is also an inaccurate word for other dry fruit confections such as sugary minced fruit squares or dried fruit rolls.

 

Mebos

Ejozi
Print Recipe
Servings 0

Ingredients
  

  • unblemished ripe apricots
  • salt
  • water
  • sugar

Instructions
 

  • Make a brine solution, using 250 grams salt to 2 litres water
  • Soak the apricots overnight and remove the skins the next day
  • Leave the apricots out in the sun for a day to soften, then gently squeeze out stones
  • Shape into flat rounds — if the apricots are small, 2 or 3 may be pressed together at the same time, in a round, flat shape
  • Spread out on racks in the sun and leave for 4 to 6 days, covered with muslin.
  • Turn fruit regularly and ensure free air circulation
  • Bring inside overnight — alternatively, dry mebos in a cool convection oven (60°C) for 6 hours, turning occasionally
  • Pack the dried mebos neatly into small boxes and sprinkle with sugar — use about 750 grams sugar per 500 grams mebos.
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Ouma Rusks

Nympha Nzeribe
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0
Ouma Rusks

Ouma also known as Ouma Rusks is a South African rusk cooked with a traditional buttermilk recipe.

The tale of Ouma continues on. The origins of Ouma rusks began in 1939 in the little village of Molteno in the North-Eastern Cape. Ouma Greyvensteyn and her companions were inspired by the Great Depression to develop ways to serve their neighborhood. Ouma Greyvensteyn began by making rusks from a family recipe she trusted. After distributing these delectable sweets to local farming families, orders began to stream in, and a much-loved, iconic South African brand was established. Ouma Greyvensteyn is still South Africa’s most well-known rusk baker today. The Ouma bakery is open around the clock to ensure that South Africans can always “Dip ‘n Ouma.”

 

Ouma Rusks

Key Ingredients
Print Recipe
Servings 0

Ingredients
  

  • 2 cups unbleached white flour
  • 2 cups bread flour whole wheat, coarsely ground if possible
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup butter melted
  • 2 eggs
  • 3/4 cup buttermilk
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon pure almond extract

Instructions
 

  • Preheat oven to 400 degrees.
  • In a large mixing bowl, thoroughly mix the dry ingredients.
  • Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
  • Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
  • Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
  • Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks.

Alternatives

  • Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
  • Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
  • Peanut Rusks: Add 1 cup coarsely chopped peanuts.
  • Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp. pure anise extract
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Cassava Fritters

Nympha Nzeribe
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0
Cassava Fritters

Cassava fritters are a popular street snack with a crunchy outside and a chewy inside. It tastes finest just out of the pan. Cassava Fritters are a wonderful party food that may be served as an appetizer with tomato salsa and salad.

Cassava Fritters

Print Recipe
Servings 0

Ingredients
  

  • 1 medium/large cassava yuca
  • 1 onion chopped finely
  • 3 tablespoons gram flour/chickpea flour approx.
  • salt and black pepper to taste
  • chilli flakes to taste (optional)
  • sunflower or vegetable oil for frying

Instructions
 

  • Begin by removing the ends of the cassava then cut the remainder crosswise into manageable lengths approx. 15 cm long.
  • Peel the cassava pieces using a potato peeler. The skin is thick and tough so be prepared to put some elbow grease into the job! (Alternatively you can stand each piece on one cut end and start slicing the skin away with a sharp knife, rotating the piece as you peel away the skin until only the white flesh is left.)
  • Slice the pieces in half lengthways and ensure that you remove the fibrous, woody centre from each.
  • Grate the cassava into a large bowl and add the chopped onion, seasoning, chilli flakes and gram flour. Mix thoroughly.
  • Form fritters approx. 6 cm in diameter.
  • Heat some oil in a large frying pan then shallow fry the fritters on a low/medium heat, 5-8 minutes on one side then about 5 minutes on the other side, or until they are golden brown.
  • Depending on the size of the frying pan, you may need to cook the fritters in two or three batches so add a bit more oil to the pan before each new batch.
  • Transfer the fritters into a dish lined with kitchen paper, so that any excess oil is removed.
  • Enjoy as they are or with tomato salsa and fresh, mixed salad.
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Groundnut Sweet

Nympha Nzeribe
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0
Groundnut Sweet

Groundnut Sweet also known as sugar peanuts or candied nuts are very addictive peanuts with a crispy sugar coating. Ideal for on-the-go snacking as well as watching movies or reading. These nuts are exactly the type of snack that you can consume by the handful without realizing it.

These incredibly tempting candied peanuts are colorless but have a crusted crispy layer of sugar on top. For me, they are known as groundnut sweet in Cameroon (West Africa) and are produced with only three ingredients.

Some suggestions for Amazon Links to “RITZ Peanut Butter Sandwich Crackers“.

RITZ Peanut Butter Sandwich Crackers

Project Overview Docs Banner in Light Green Blue Vibrant Professional Style 1

 

 

Groundnut Sweet

Cameroon How To
Print Recipe
Servings 0

Ingredients
  

  • Groundnut
  • Sugar
  • Water

Instructions
 

  • Add three cups of groundnut, one cup of water and one cup of sugar in a pot. Place on the fire. This depends on the Quantity you want to make.
  • Cook until the sugar caramelises, sticky and becomes brown.
  • Stir with a wooden spoon Stir until the sugar starts drying up and it becomes difficult to stir.
  • Let it rest on the fire for about 1.5 minutes. Remove the pot from the fireside and let it cool completely.
  • Put the pot back on the fire and warm the base of the pot to melt the bottom.
  • Flip over and remove the Groundnut Sweet from the pot.
  • Use a knife to cut it for consumption or for sale.
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Bhajias

Nympha Nzeribe
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0
Bhajias

Bhajias is an east African snack popular in Kenya and Tanzania. It is a cultural import from India that is dipped in a thick gram flour paste of spices and herbs and fried till crispy. It’s made of fried potatoes, and you can bet it’s quick, simple, and completely addictive!!!

Bhajias

Immaculate Bites
Print Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Servings 0

Ingredients
  

  • 2 large potatoes sliced thinly I used russet
  • ½ cup gram flour
  • 1 teaspoons minced ginger
  • 1 tablespoon rice or corn flour
  • 1-2 teaspoons spice cumin or coriander or carom seeds
  • ½- 1 teaspoon hot pepper sriracha
  • ¼ cup or more fresh herbs coriander parsley or cilantro
  • 1/3 cup water plus more
  • 1/2 teaspoon salt or more adjust to taste

Instructions
 

  • In a large bowl combine gram flour, rice flour, ginger spice, hot pepper, salt and herbs.
  • Add water a little at a time- enough to form a thick paste that coats the back of a spoon.
  • Put potatoes in the same bowl, a small batch at a time and make sure each slice is coated.
  • Let it rest for about 5-10 minutes to absorb the flavor
  • Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat.
  • Fry the bhajias batches, turning once, until golden brown, about 3-4 minutes. Do not overcrowd the pan (it will cause the bhajias to be soggy and absorb excess oil.
  • Repeat process until all the potatoes has been fried . Do add more flour to the batter as needed when it thins out. Adjust with spices
  • Using a slotted spoon, transfer bhajias to pan lined with paper towels.
  • Serve warm with this kachumbari, ketchup or chutney
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Plantain Chips

Nympha Nzeribe
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0
Plantain Chips

Plantain chips, also known as alloco, dodo, or chicharritas, are formed with thinly sliced green plantains that are either deep-fried or oven-baked till crisp and golden and seasoned. Plantains are a good carb alternative to potatoes since they grow well in the tropics, where potatoes cannot.

Plantain Chips

Yummy Medley
Print Recipe
Servings 0

Equipment

  • Mandolin or Knife

Ingredients
  

  • 1 Ripe plantains Make sure they're not overripe!
  • Vegetable oil

Instructions
 

  • Do not use overripe plantains:
  • Unless you are a skilled knife expert, don't hesitate to use a mandolin slicer:
  • Make sure your oil is at the right temperature
  • Do not salt or season the plantains before frying them
  • Place the plantain chips in the hot oil one at a time, or in a single layer
  • Flip the chips continuously!
  • Watch the color and listen for the sizzle
  • Season while hot
  • Cool completely before serving

Notes

If they happen to survive longer than one hour after they are served, store the crisp plantain chips in an air tight container to ensure the ULTIMATE CRISPNESS is maintained.
Tried this recipe?Let us know how it was!

Hawawshi

Nympha Nzeribe
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0
Hawawshi

Hawawshi is a famous street snack in Egypt, particularly in Cairo and Alexandria (where they call it baladi). It consists of dough (or pita) packed with ground beef seasoned with delicious spicy spices, onions, garlic, hot peppers, and fresh herbs.

According to legend, this sandwich was invented by a butcher named Ahmed Al-Hawash in Cairo’s Tawfeek Souq in the early 1970s and was named after him. The concept has spread throughout Africa and the Middle East (in Lebanon, another version of this sandwich is called Arayes).

Hawawshi

The Meditteran Dish
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 0

Ingredients
  

  • 1 large yellow onion quartered
  • 2 garlic cloves
  • 1 green bell pepper cored and cut into large chunks
  • 1 jalapeno halved and seeded leave some of the seed if you like heat
  • ½ ounce fresh parsley stems trimmed cut most of the stem but leave some for extra flavor
  • 2 lbs lean ground beef
  • 3 tablespoon tomato paste
  • Kosher salt
  • Extra virgin olive oil
  • 6 loaves of pita bread you need the kind with pockets

For the Hawawshi Seasoning Spice Mixture

  • 1 teaspoon coriander
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • ½ teaspoon cumin
  • ¾ teaspoon cardamom
  • ¼ teaspoon cinnamon

Instructions
 

  • Heat the oven to 400 degrees F.
  • In a small bowl, add the spices and mix to combine.
  • Put the onion, garlic, bell pepper, jalapeno, and parsley in the bowl of a food processor fitted with a blade, pulse a few times until finely chopped. Transfer the mixture to a sieve to drain excess liquid (it helps to push with the back of a spoon).
  • Transfer the onion mixture to a large mixing bowl. Add the ground beef and tomato paste. Mix to combine. Add the spice mixture and a dash of kosher salt. Mix again until the mixture is well combined and the spices are well distributed within the meat mixture.
  • Cut the pita loafs in halves to create 12 pita pockets.
  • Prepare a large sheet pan brushed with a bit of extra virgin olive oil.
  • Stuff each pita pocket with â…“ cup of the meat mixture. Using the back of a spoon, spread the meat mixture inside the pita pockets.
  • Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of extra virgin olive oil.
  • Bake in the heated oven for 15, then carefully turn the pitas over and cook on the other side another 5 to 10 minutes until the meat is fully cooked and the pita is crispy on both sides.
Tried this recipe?Let us know how it was!

Crunchies

Nympha Nzeribe
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0
Crunchies

Crunchies are a South African Bar of oatmeal. They’re nutty and ideal for a quick breakfast on the run. It’s simple to create, so skip the store brand and make your own.

Crunchies with oats and coconut are wonderful delights that you can make in no time. The best part about this recipe is that you can make these crunchies precisely as you want them. Take them out of the oven early for soft and chewy slices; keep them in for a little longer for crispy crunchy biscuits.

Crunchies

African Bites
Print Recipe
Servings 0

Ingredients
  

  • 6 ounce 170grams butter
  • 11/2 tablespoon golden syrup or honey
  • 1 teaspoon baking soda
  • 1/2 cup 100grams granulated sugar
  • 1/4 cup 50grams brown sugar
  • 1/2-1 teaspoon salt
  • 1 cup dry shredded coconut
  • 1/3 cup sliced almonds
  • 1 1/2 cups of oats
  • 1 1/4 cup flour
  • 1 teaspoon cinnamon spice
  • 1 teaspoon nutmeg spice

Instructions
 

  • Prepare a 8x8 or 9x13 baking pan/sheet if you want a thin crunchies - grease or spray with cooking oil. Set aside
  • Melt butter, syrup, brown sugar, sugar and salt in a saucepan, until completely melted. You may do this in a microwave safe bowl. Then add baking soda. Mix.
  • combine all the other ingredients in a large bowl – oatmeal, flour, coconut, sliced almonds and spices. Thoroughly mix.
  • Pour butter mixture into the bowl of oatmeal mixture , mix well.
  • Press mixture into a greased baking pan. You may use parchment paper to smooth it out.
  • Start baking at 325 degrees F for about 10-15 minutes , then finish at 300 degrees for another 10 minutes or until golden brown ,depending on your oven. Start checking after 20 minutes. Remove let it cool completely, then cut in to squares and serve. You may store in an airtight container for up to a week

Notes

Recipe update from 8 ounce butter to 6. I have tried it several times with less butter and it works great.
You may increase the baking time , adding about 10 more minutes to get it really crunchy.
Tried this recipe?Let us know how it was!

 

Sfenj

Nympha Nzeribe
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0
Sfenj

Sfenj are doughnut-like Moroccan fritters made with sticky unleavened batter. The dough is traditionally formed into rings and deep-fried till brown and crispy on the outside. The interior should be light, fluffy, and chewy. When sold by street vendors, these fritters are normally served hot and can be eaten plain or coated with icing sugar.

In Morocco, sfenj is frequently made on the spot by street vendors who use skewers to remove the freshly made sfenj from the oil and tie a couple together with a “ribbon” of palm leaf. Some consumers request that the fried doughnuts be flattened or smashed before being returned to the oil for a second cooking for an extra crispy texture.

 

Sfenj

The Spruce Eats
Print Recipe
Servings 0

Ingredients
  

  • 2 teaspoons active dry yeast
  • 1 1/4 warm cups water divided
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • Vegetable oil for frying
  • Granulated sugar or confectioners' sugar optional

Instructions
 

  • In a small bowl, dissolve the yeast in 1/4 cup of the warm water and set aside to proof for 10 or 15 minutes.
  • In a large bowl, combine the flour with the salt and the remaining 1 cup warm water. Add the yeast mixture and stir vigorously with your hand or a heavy wooden spoon until smooth. The dough should be too sticky to knead or shape, almost like a thick batter.
  • Cover the bowl with a towel and leave the dough to rise for 3 to 4 hours, until double or triple in bulk.
  • In a wide, deep pot, heat 2 to 3 inches of vegetable oil over medium heat until hot.
  • Set out a bowl of water. Dip your hands in the water, then pull off a piece of dough about the size of a small plum. Use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil.
  • Repeat with additional portions of dough until you've added as many sfenj as will fit comfortably in your pot; do not overcrowd. Wet your hands as necessary to keep the dough from sticking as you work with it.
  • Fry the sfenj until golden brown, turning once or twice. Remove the cooked sfenj to a plate lined with paper towels to drain.
  • Repeat shaping and frying until you've used up all the dough.
  • If desired, finish the hot sfenj by dipping in granulated sugar or by dusting with powdered sugar.
  • Serve the sfenj hot or warm; they lose their texture and appeal when cold.
  • Enjoy.

Notes

The key to crispy and light doughnuts is making sure you are frying at the right temperature, which is 365 F. It is best to use a deep-fry or candy thermometer to help maintain the temperature and know if you need to raise or lower the heat. It is natural for the oil to drop in temperature right after you add the doughnuts, and for the oil temp to rise over the course of a few batches, so keep your eye on the thermometer.
Sfenj is best-enjoyed piping hot or warm, so if they've cooled before serving time, do reheat them briefly in the oven.
Although other types of doughnut dough can be left overnight in the refrigerator, sfenj dough will become hard and difficult to work with and may turn sour if chilled.
Tried this recipe?Let us know how it was!
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