Sweet Pea Soup

This recipe is adapted from _Sundays at Moosewood

• 2 cups chopped onion
• 2 tsp minced garlic
• 1 tsp grated fresh peeled ginger
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1 tbsp homemade garam masala, which we happened to have on hand, OR
• 1/2 tsp ground black pepper
• 1 tsp ground coriander seeds
• 1 tsp ground cumin seeds
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/4 tsp cinnamon
• 1 tsp turmeric (I don't like it and didn't use it, but Moosewood does)
• 2 tomatoes, chopped
• 1 sweet potato, diced
• 3 1/2 cups water
• 3 cups fresh green peas (took me 45 minutes to shell them!)

Braise/deglaze onions and garlic in a pot for 5-10 minutes.

Mix in the ginger, salt, and all spices and cook for a few minutes, stirring often.

Add tomatoes and sweet potato, stir. Add 1 1/2 cups of water, stir.
Bring soup to a boil, reduce heat, cover, and simmer for 5 minutes.

Add 2 cups of the peas and simmer, covered, for 10 minutes.

Remove from heat and add remaining 2 cups of water.
Puree in batches in a blender until smooth. return to the pot, add the last cup of peas, and cook on medium heat for 3-5 minutes.

Source: www.africaguide.com

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Carthagenian Flank Steak

INGREDIENTS:
1 cup onion, finely chopped
1 tablespoon chopped garlic
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 cup fresh oregano
2 teaspoons hot sauce
1 teaspoon tumeric
1 teaspoon dried marjoram
Salt and pepper
1 (2-pound) flank steak

Set a jumbo zip lock bag in a large glass measure. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight.

Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.

Source: www.africaguide.com/cooking.htm

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Chicken Couscous

4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
Lime Sauce (recipe follows)
2 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, minced
3 cups chicken broth, warmed
2 tablespoons lime juice
3 carrots, sliced across
2 ribs celery, sliced across
1 (15-ounce) garbanzo beans, drained well
1 (14-ounce) artichoke hearts, drained well
Raisin Couscous (recipe follows)

1. Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes.
   
   
2. In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes.
   
   Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes.
   
   
3. Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top.
   
   Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.
   
   
4. To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.

makes 4 servings.

lime sauce:
in small bowl, mix together 1 tablespoon fresh lime juice, 1 teaspoon coriander, 1 teaspoon salt and 1/2 teaspoon each of ground cinnamon, ginger, tumeric and pepper.

raisin couscous:
in small saucepan, mix together 1 3/4 cups chicken broth, 1/3 cup raisins, 2 tablespoons butter, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. boil 2 minutes over high heat. stir in 1 cup couscous, cover and remove from heat. let stand 5 minutes, fluff with fork and serve immediately.

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!


Source: www.astray.com/recipes/

lemon slices

Instructions

Put meat, onion, zucchini, potato, celery, carrot, salt, pepper, cinnamon, paprika, tomato paste, oil, chick-peas (if using dried kind) and 1/2 cup of water in a large pot. Cover and saute over low heat for 20 minutes.

Add the rest of the water, bring to a boil and simmer for 45 minutes. Add pasta and chickpeas (if using canned). Cook for 10 minutes. Add parsley and mint. Serve with lemon slices.

Source: www.astray.com/recipes/

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MEAT & POULTRY
Carne Gizado
(Stewed Meat & Vegetables)

3-4 lbs. cubed meat, pork or beef
4-5 white potatoes
3 lbs. mandioca root
3 medium white yams
3 green bananas

Trim off excess fat, season and marinate meat overnight with salt, garlic, vinegar, bay leaf, and pepper. Peel and cut up potatoes, yams, mandioca, and green bananas. In a pot, cook meat with marinade and 3 onions with 1/2 cup cooking oil on low heat until medium done. Add all vegetables to meat and cover with water. Cook on low until vegetables cook. Season with salt, garlic, bay leaf, paprika, and pepper.


Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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CANJA
(THICK CHICKEN RICE SOUP)

1/2 whole chicken, cut up
2 medium onions, chopped
3-4 chicken boullion cubes
1 c. short-grain white rice (may substitute long-grain)

Saute onions in oil. Next, add chicken pieces, boullion cubes and a sufficient amount of water. After bringing to a boil, add rice and stir occasionally. Simmer approximately 30-35 minutes, until desired consistency. This thick soup is offered special family events and on New Year's eve.


Source:www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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CALDO DE PEIXE
(FISH SOUP)

6 white potatoes
3 sweet potatoes
l bunch fresh parsley
l green pepper
l red pepper
3 medium onions
2 medium tomatoes
4 scallions
3 lbs. fresh, whole, cleaned saltwater fish (examples: tautog, cod, bluefish or sea bass).

In a large kettle, gently saute chopped onions, tomatoes, scallions and green and red peppers in oil. Next, add fish cut into small pieces and water. Cover and bring to a gentle boil. Add peeled potatoes and chopped parsley to kettle. Reduce heat and simmer. A little may be added to make a thicker broth.


Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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POLVO A MODO ZE DE LINO
(OCTOPUS STEW)

2 lbs. octopus (or squid)
2 bay leaves
3 tablespoons of oil
2 tomatoes or l tablespoon of tomato paste
2 cloves of garlic
l onion
2 grains of hot pepper (or as much as you want)

Wash and cut octopus into small pieces. Place octopus in a pot with two bay leaves and 3 tablespoons of oil. Heat on medium. Allow octopus to cook for approximately 20 minutes. Add tomatoes, cloves of garlic, diced onion and hot pepper. Heat on medium low until stew-like. Stir occasionally.


Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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CORN/SAMP & GRAIN DISHES

CACHUPINHA

5 ears fresh corn (or fresh off cob)
1/5 lb. (100 g.) linguica (Portuguese smoked sausage),
sliced 1/4 squash
1/2 lb. (1/4 kg.) fava beans, (or lima beans) fresh or dried
2 ripe tomatoes (or equivalent tomato paste)
2 tablespoons of olive oil
2 peppercorns
1 bunch of flat leaf coriander
1 large onion, sliced

Scrape off the fresh corn kernels into a boiler pot. Gently saute onion, linguica, and pepper in olive oil. Add to the corn the rest of the ingredients and a sufficient amount of water. Bring to a boil. Reduce heat and let simmer. Prior to serving, season with salt and garnish with chopped flat leaf coriander (cilantro).


Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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CACHUPA RICA

4 c. samp (hominy)
1 c. kidney beans
1 c. large lima beans
1/2 c. shell beans
whole chicken
2 lbs. spareribs (pork or beef)
1 chourico (garlic spicy sausage), sliced
l blood sausage, when avallable, sliced
1/4 lb. lean bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander

Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans.

In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.

Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.

Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.

Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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SUPIDA DE XEREM
(GROUND CORN WITH VEGETABLES & MEAT)

4 lbs. xerem (coarse ground corn)
2 butternut squash
20 kale leaves
l lb. salted pork fat, diced
3 lbs. pork meat, in cubes
2 lbs. dry beans
4 medium onions

Preparation: Soak dry beans overnight in water. Wash in warm water and soak ground corn 2 hours before cooking with l quartered onion. Marinate and season pork meat overnight with salt, garlic, vinegar, bay leaf, and pepper.

Cover dry beans and salted pork with water. Cook about one hour and a half or until medium done. Drain beans when cooked. Cut kale leaves into strips and boil until medum done in water. Drain kale leaves. Cook ground corn in water until medium done. Cut butternut squash and gut out seeds. Leave skin on and divide into about 6 pieces.

Cooking: In a large pot, layer the following ingredients: squash at the bottom first, skin side down. Then add the pork meat, kale, beans, cubed onions, ground corn. Spice with salt, garlic, bay leaf, pepper. Add 1/2 cup oil and 3 cups water. Cover with aluminum foil and pot cover. Cook on low flame for one hour and a half.

Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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SWEETS

COCONUT CANDY

2 lbs. coconut
2lbs. sugar
1/4 burnt sugar or molasses
grated lemons

Grate the coconut. Carefully brown the sugar but control for over burning. Then carefully combine coconut and burnt sugar to a little bit of water. Next, add 2 lbs. of sugar and cook. When the mixture is just about done, add lemon and mix. Remove from heat. Next, pound the mixture well for five minutes. Flatten on to buttered surface. Cut out into square or diagonal shapes. Let harden.

Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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PAPAYA CANDY

Ingredients:
2 1/2 lbs. firm papaya
2 lbs. sugar
lemons

Cut the papaya into fine strips, then peel and wash well. Place the papaya and sugar on on a slow fire until the sugar dissolves. Cook for ten minutes, then set aside for a half hour. After a half an hour reheat at a higher flame, until the mixture becomes sugar-like or crystalized. Shortly afterwards remove from heat, and, using a spoon and fork, mold into different shapes.

Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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PUDIM DE QUEIJO
(CHEESE PUDDING)

l lb. (1/2 kg) soft goat cheese (use freshest cheese possible)
l lb. (1/2 kg) sugar
2 cups water
12 egg yolks
4 egg whites

Grate the cheese. Boil sugar in water to the consistency of a thick syrup. Add the cheese and mix well. Next, remove the mixture from heat and combine with beaten egg yolks and egg whites.

Sprinkle the bottom of a pan with burnt sugar. Pour in the mixture and bake in a double boiler. The latter may also be accomplished by placing the pan with the mixture into a pan filled with hot water. The mixture can also be baked in a shallow, buttered and floured baking pan.

Bake in the oven. After removed and cooled, cut into squares and top with granulated sugar.

Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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XEREM DE FESTA
(A WEDDING DISH)

4-5 lbs. xerem (coarse ground corn)
2 lbs. salted pork fat (try it with an animal fat substitute but you compromise authentic flavor)
4 medium onions
1 lb. pork meat, cubed

Soak xerem over night in the following manner: cover xerem with water; add 1 lb. of pork fat and 2 onions. The next day, place the rest of pork fat, sliced onions and pork meat into a large pot. Add xerem and a sufficient amount of water. Bring to a boil. Lower heat and simmer until all of moisture is absorbed.


Source: www.umassd.edu/specialprograms/caboverde/cvrecipes.html

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Sauce Arachide

ingredients

• peanut butter
• water
• 4 piment
• 18 baby tomatoes
• meat (beef, chicken or fish)
• salt
• oil
• 1/2 an egg-sized onion

Preperation

1. Into a pot place a clump of peanut butter about the size of a foufou ball and add double the amount of water.
2. Mix well with your right hand until its sauce-like and and 1 cup of water.
3. Bring the sauce to a hard boil and add 2 cups of water over a 25 minute period.
4. Add 4 whole piment peppers.
5. Take 12 baby tomatoes, remove the seeds and mash what's left.
6. Add tomoato mash and another 4 cups of water to the sauce and contine to boil it.
7. After 50 minutes of total boiling time, add 2 1/2 cups of water, then let it boil gently for 20 minutes.
8. Add pre-cooked meat of choice and 1 tablespoon of salt.
9. Boil hard for 35 minutes.
10. Add 6 more baby tomatoes prepared as before, 1 tablespoon of oil, and mashed onion.
11. Let boil at least another 15 minutes.

Source: www.execulink.com/~bruinewo/recipies.htm

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Sauce Aubergine

Ingredients

piment (optional)

Preperation

1. Cook covered: meat and onions
2. Add tomato paste to the meat as it is cooking
3. When natural juices are gone, add water and cook.
4. When meat is nearly cooked, add tomato bouillion and eggplant
5. Cook until tender and the right consistency.

Source: www.execulink.com/~bruinewo/recipies.htm

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Foutou

ingredients

• Use the equivalent of 2 1/2 cups of manioc (cassava) - don't use very center of the cassava.
• Use 5 plantain bananas -- don't use center.

Preperation

• Boil manioc and plantains like potatoes until they're cooked.
• Pound manioc and then add a sprinkling of water to keep it from sticking and to make it the right consistency.
• Seperately pound the plaintains--no water is neccesary.
• Pound the two together adding water as with the manioc alone.
• 1/2 teaspoon of salt can be added during the process, but it's optional.

Source: www.execulink.com/~bruinewo/recipies.htm

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Sauce Claire and Fufu

ingredients

• plantains
• aubergines (yellow/white variety in Cote d'Ivoire)
• 1 fish (cleaned!)
• onion
• 3 hot peppers
• salt
• red oil
• tomatoes (mashed)
• 2 or more bouillon cubes
• okra

Preperation

1. Cook in water until plaintains are tender
2. Take out plantains and pound with more red oil to make fufu.

Source: www.execulink.com/~bruinewo/recipies.htm

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Yams with Tomatoes

ingredients

• oil
• onions
• red peppers
• onion powder
• tomato past
• salt
• yams
• water

Preperation

1. Cut and clean yams (potatoes)
2. Put oil and a little water in the pot.
3. When hot, put in onions and tomato paste, stir until sauteed.
4. Add yams, salt, water, peppers, onion powder (and other spices if desired)
5. Boil until finished.
   Source: www.execulink.com/~bruinewo/recipies.htm
   
   
   

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   Aloko
   
   ingredients
   • 5-6 plantaine bananas
   • Lots of oil

   Preperation

   1. Cut the bananas lengthwise, then into little pieces.
   2. Pour about 5 inches of oil into a saucepan and heat until boiling.
   3. Place 1/2 the sliced bananas in the oil.
   4. Fry until reddish-brown. Remove.
   5. Fry the other 1/2. Remove.

      Serve immediately, usually with grilled fish.
      
      Source: www.execulink.com/~bruinewo/recipies.htm
      
      

      

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