excerpts from The African Cook Book
1964: Bea Sandler
Bea Sandler is well known for her book The African Cookbook (first published, New York: World Pub. Co., 1970; re-published, Secaucus, N.J.: Carol Pub. Group, 1993). Her first work on African cookery was The African Cook Book (New York: Harvest House, 1964) which was a souvenir available at the African pavilion of the 1964 World's Fair in New York.
- Pilli-Pilli or similar words are used all over Central and Eastern Africa to refer to hot peppers as well as sauces and dishes made from them. (See: African Hot Sauce & Pili-Pili Sauce.)
- There is some confusion between Moambé and Muamba; which is made from palm nuts and which is made from peanuts and whether or not the terms are interchangeable.
The African Cook Book
Menus are from the Tree Houses Restaurant of the Pavilion of Africa, New York World's Fair 1964-1965. Recipes have been adapted for your culinary enjoyment at home.
by Bea Sandler
yield: 4 1/2 cups
- 1 #2 1/2 can TOMATO SAUCE, use best quality (3 1/2 cups)
- 1/2 cup LEMON JUICE, bottled
- 1/2 cup WHITE ONION, very finely chopped
- 1 Tbs. GARLIC POWDER
- 1 Tbs. CRUSHED RED PEPPER (Pilli-pilli)
KEEP refrigerated in covered container.
SERVE as a relish in a bowl.
1. When used with seafood add 1/4 cup grated horseradish. An excellent
2. Add 2 oz. (1/4 cup) dry red wine for a gourmet sauce for bland meats.
3. Add 1/2 cup finely chopped fresh tomatoes as they do in some parts of
Pilli-Pilli is the little red hot pepper of Africa which graces most tables there. It is much like the crushed red pepper used to pep up Italian spaghetti and other continental dishes. Used as it is in Africa, we would find impossible for our tastes; yet with discretion, a small amount does add zing to many dishes.
Although we have toned it down by the addition of tomato sauce, lemon juice and onion, it is still necessary to use it with care.
yield: 8 portions
In a one gallon pot that has a tight cover
- 1/2 cup YELLOW ONIONS coarsely chopped in
- 2 Tbs. PEANUT OIL until soft but not brown
ADD 2 2 & 1/2 lb. [two 2 and 1/2 pound] CHICKENS (fryers), cut in half and in half again --
COVER tightly and simmer for 15 minutes.
BLEND 12 oz. PEANUT BUTTER with 1 quart WATER.
POUR over the chicken when smooth and cook for 10 minutes.
SEASON 4 MEDIUM SWEET POTATOES, peeled and cut in half, with
- 1 Tbs. SALT and
- 1/2 tsp. BLACK PEPPER
ADD to the chicken and simmer for 15-30 minutes or until both done.
COOK 2 lbs., RAW SPINACH separately only until spinach breaks down and is still very green.
COOK 1 lb. WHITE RICE separately using package directions.
SIMMER 8 EGGS very gently until hard cooked. Peel.
- 1/4 cup RICE on dinner plate.
- 1 PEELED EGG at the side of rice,
- 1 CHICKEN PORTION
- 1 SWEET POTATO HALF
- 1/4 cup COOKED SPINACH
- 1-2 Tbs. PEANUT BUTTER GRAVY over the chicken
SPRINKLE 1 Tbs. CHOPPED PEANUTS over the chicken and sweet potato.
SERVE CONDIMENTS in bowls at the side as follows:
CHOPPED AVOCADO, PILLI-SAUCE and SHREDDED COCONUT
Hot Avocado Soup
yield: 2 quarts
In a 3 quart saucepan,
PLACE 6 cups CHICKEN BROTH
ADD 2 pkg. WHITE SAUCE MIX (2 oz. pkg. ea.)
COOK over medium heat until broth thickens to cream soup consistency.
ADD 2 AVOCADO PEARS mashed to a pulp and
ADD 1/2 medium WHITE ONION (spanish) grated into the soup.
BRING to the boiling point and serve piping hot with
- 1 Tbs. SOUR CREAM (or whipped cream) as a garnish and
- 1 slice AVOCADO topping to the cream.
The Rare Recipes pages contain African and African-inspired recipes from antique and out-of-print cookbooks.
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