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Newsletter #39  -  Dec 22 , 2002

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Hi, welcome to this last edition of my newsletter for 2002!

I had a request for some sauce recipes, so here we go! A good sauce generally makes a dish and here in Africa we have some unique sauce and marinade recipes. In sub-Saharan Africa peanuts or ground nuts feature prominently in their food and sauces so I will be expanding my horizons a bit and featuring some recipes from up North in Africa. One of my favourite site is the Congo Cookbook and I have been given permission to feature recipes from the site. But do yourself the favour and go take a look, you will be spending many interesting hours at the Congo Cookbook.

How about adding your  (Christmas) suggestion to the  Elephant Stew recipe?  I( am sure with a bit of imagination you can come up with a real good one!

Can anyone assist with the origin of the name Bunny Chow? This dish is popular here, consisting of 1/3rd loaf of bread, hollowed out and filled with a curry stew. Then garnished with some of the hollowed out bits. This is popular in industrial areas as a takeout or with camping or picnics.

All that is left for me to do now is to wish you all a blessed, peaceful and joyous Festive Season! Thanx to all of you for subscribing and voting for my site. I really appreciate it a lot!

See you again in 2003!

And that's it for now, folks!
Hamba kahle

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That's it for now
Keep well


The Recipes
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  The following recipes are all by kind permission of the Congo Cookbook

Peanut Sauce
from: all over Africa cooking method: boiling-simmering
Peanut (or Groundnut) sauces and soups are common throughout Sub-Saharan Africa. This sauce can be served with any grilled chicken, meat, or fish, or with boiled Plantains, Yam, sweet potatoes or Rice. This sauce can also be served as a soup. See also: Groundnut Stew, Peanut Soup, and Chicken in Peanut-Tomato Sauce.

What you need

two spoonfuls of oil
one-half small onion, finely minced
one cup roasted, shelled, skinned, mashed peanuts (or one cup peanut butter)
two cups water (or chicken broth or chicken stock)
salt, cayenne pepper or red pepper (to taste)
fresh hot chile pepper, finely minced (optional)

What you do

Heat oil in skillet. Fry onions and optional fresh pepper in oil, until soft, and set aside.

Combine peanuts (or peanut butter), water, salt, and spices in sauce pan. Stir until smooth and simmer over low heat for ten to fifteen minutes. Add onions and hot pepper. Stir and simmer until completely heated.

Serve over grilled chicken, meat, or fish, or with Rice. Can also be served as soup.

Simple Peanut Sauce

The simplest Peanut Sauce recipe, common in the Congo region, is made with just three ingredients -- roasted peanuts, salt, and water. Roast shelled peanuts on the stovetop or in the oven, making sure to stir and turn them frequently. Remove skins and any remaining shells. Grind or crush the peanuts into a paste. Pour the paste into boiling water. (Start with two parts peanut paste to one part water.) Stir and simmer it into a smooth sauce, adding water if necessary. Add salt to taste.

Peri-Peri Marinade
from: Southern Africa
The words Pili-Pili, Piri-Piri, and Peri-Peri all are used to refer to hot chile peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot marinade can be used on any meat you grill or broil: chicken, beef, fish, seafood, etc. In Africa, spicy meatbrochettes are often-seen street food.

What you need

two or three fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
four tablespoons lemon juice or lime juice (or cider vinegar)
four tablespoons oil
one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
one teaspoon minced garlic (or garlic powder)
one tablespoon paprika
one teaspoon salt
dried or fresh oregano or parsley (or similar) (optional)

What you do

Combine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on chicken, beef, or any other grilled meat. Some cooks briefly cook the mixture before storing it. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop.

Tomato Sauce
from: Central Africa cooking method: pan frying
In Central Africa, most every small shop, in the city or the village, sells canned tomato paste. This African Tomato Sauce is served with grilled fish, meat, or chicken, and with boiled Rice, Plantains, Baton de Manioc, and Yams.

What you need

a few spoonfuls of oil for frying (palm oil is most authentic)
two onions, finely chopped
one small can of tomato paste
two or three tomatoes, chopped and mashed
bay leaf
grated nutmeg (to taste)
salt, black pepper, red or cayenne pepper (to taste)

What you do

Heat oil in a frying pan. Fry onions for a few minutes. Stir in all other ingredients. Add water as necessary to make a smooth sauce. Season to taste. Stir. Bring to a slow boil, reduce heat, simmer for ten minutes.

Serve with grilled or roasted chicken, fish, or meat, or boiled Cassava (manioc) tubers, Plantains or Yams.

A few okra or a small eggplant (aubergine) could also be included in this sauce. Minced garlic might also be added.



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