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excerpts from The Cookbook of the United Nations
These African recipes are from The Cookbook of the United Nations (first published in Great Britain, 1967; these excerpts from London: Cookery Book Club, 1969) by Barbara Krauss.
The excerpts are presented in four parts:
The Cookbook of the United Nations
Compiled and edited by Barbara Krauss
ALGERIAN MEAT BALLS
Soak bread in milk until soft; squeeze out excess milk. To the bread add all ingredients listed, except fat for frying. Mix all ingredients very thoroughly; if too thick to shape easily, add some of the milk in which the bread was soaked. Roll mixture into 1-incb. balls. Fry a few at a time in deep fat at 370 degrees F. until balls are golden brown. Remove from fat, drain and serve. Makes 18 to 24 appetizers.
CHAKCHOUKA Mixed vegetables with eggs
Cook onions in oil in a 10-inch frying pan until golden brown; add all the ingredients except the eggs and pepper strips. Simmer until the vegetables are reduced to a pulp.
IBIHARAGE Fried beans
Wash beans and remove any foreign matter. Put beans in a large saucepan and cover with 2 or 3 times as much boiling water as beans; boil for 2 minutes; remove from heat and allow to soak for 1 hour or more; simmer in the same water until tender. Heat oil to 375 degrees F. in a 12-inch saucepan; add onions and garlic to hot oil and cook until onions are transparent and soft. Drain cooked beans and add to onions; cook for 5 minutes. Add salt and chillies; mix well. Serves 8 to 10.
FISH STEW WITH RICE
Cook onion in hot oil in a 6-pint saucepan until yellow but not brown; add tomato concentrate and fish. Cover and cook over low heat for 1/2 hour. Add water, salt and vegetables to fish mixture; cook gently for 1 hour.
Central African Republic
SPINACH À L'AFRIQUE
Sauté onions in oil until tender; add tomatoes and green pepper, and cook for 1 minute. Add spinach, salt and pepper; cover and simmer for 5 minutes. Add peanut butter to spinach mixture; mix well and cook for 10 minutes over low heat, stirring occasionally to prevent sticking. Serve hot. Serves 6.
SQUASH WITH PEANUTS
Wash squash; cut off stems but do not peel. Cook in a small amount of boiling salted water, or steam until tender. Drain well and mash.
MEAT AND OKRA SAUCE
Brown meat in fat. Add onion and cook until golden. Add salt, and tomato concentrate diluted with an equal amount of water. Cover and simmer for about 1 & 1/2 hours, or until meat is tender. Add water as needed. Add okra 30 minutes before end of cooking period. Serve with boiled rice. Serves 6.
MBISI YE KALOU NA LOSO Fish and kale
Cook onion and green pepper in oil in a large sauté pan for 5 minutes. Add black pepper, paprika, kale and water. Cover and simmer for 5 to 10 minutes. Add butter and fish, cut in finger-strips. Cover and simmer for 20 minutes, or until fish is tender and flaky. Serve as main course with yams or sweet potatoes. Serves 6.
Congo Democratic Republic
CHICKEN A LA MOAMBE Fried chicken with peanut butter sauce
Brown chicken pieces in hot fat in a 12-inch sauté pan. Drain and discard oil from pan when chicken is browned. Combine tomato concentrate and water, and pour over chicken. Loosen chicken from pan and simmer for 10 minutes. Add salt, pepper and peanut butter; simmer for an additional 20 minutes. Serves 6.
BEEF AND PRAWNS IN SPINACH SAUCE
Place meat, salt, pepper, garlic and half the onion in a 5-pint saucepan. Cover with water; cover saucepan and simmer for 2 hours, or until meat is tender.
Sift flour and salt into a mixing bowl, and cut in the butter until mixture resembles coarse breadcrumbs. Stir in half the water; add the remainder and the oil; mix only until dough holds together when pressed. Place dough on a floured board and knead gently eight to ten times. Roll out dough to 1/4-inch thickness; cut into strips of various widths and about 2 inches long, or into triangles or circles. Fry in 1 inch of fat in a heavy frying pan at 375 degrees F., turning once, until delicately browned on both sides and cooked through, 8 to 10 minutes. Drain on absorbent paper. Dust with mixture of sugar and spice. Serve warm or cold as dessert or snack. Serves 6.
RETFO Minced beef with peppers
Cook onion and green pepper in butter in a 10-inch sauté pan until onion is yellow and pepper is tender. Add minced beef to cooked vegetables and cook over medium heat for about 3 minutes. Crush chillies; mix with salt and pepper, and add to meat mixture. Continue cooking until meat is brown. Serve with rice. Serves 6.
DORO-WEUTT Chicken with hot sauce
Cut chicken into serving pieces, put into a pan and just cover with boiling water (about 1 & 1/4 pints). Add lemon juice and salt. Cover and simmer for 10 minutes. Remove chicken and strain, reserving stock.
MEAT "WAT" Meat stew
Melt half the butter in a heavy saucepan; add onions and cook over medium heat until onions are soft. Mix in remaining butter and the water, and cook uncovered for 5 minutes. Add meat and seasonings. Cover pan and simmer mixture for 1 to 1 & 1/2 hours, or until meat is tender.
POULET AU GNEMBOUE Chicken with nuts
Pulverize nuts with mortar and pestle and mix with the water, or put nuts in blender with the water. Pour into a 12-inch sauté pan or a saucepan. Stir in the peppers, salt, garlic and spring onions; mix ingredients well.
The Rare Recipes pages contain African and African-inspired recipes from antique and out-of-print cookbooks.
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Congo Cookbook recipes using Okra