A printed book or PDF download version of The Congo Cookbook is available from lulu
excerpts from Betty Crocker's New International Cookbook
Betty Crocker's New International Cookbook (New York: Prentice Hall, 1989), is apparently out-of-print, however, used copies of this excellent cookbook are often available. The recipes are adapted to the modern American kitchen; the instructions are concise and easy to follow.
Betty Crocker's New International Cookbook
African Red Dip with Shrimp
Ata Sauce with Shrimp
West African ata sauce is based on a homemade red pepper paste, complex with the flavors of many spices. The paprika is "toasted" before it is added, which brings out its characteristic flavor.
Mix chili sauce and Red Pepper Paste. Serve with chilled cooked shrimp.
Red Pepper Paste
Place all ingredients except paprika in blender container. Cover and blend on high speed until smooth, scraping sides of blender frequently.
Heat paprika in 1-quart saucepan 1 minute. Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot, about 3 minutes. Cool.
FISH AND SHELLFISH
Fish Baked with Tomatoes and Spices
Mtuzi wa Samaki
The hallmark of much of African cooking is its hot and peppery nature. Mtuzi wa Samaki, a dish from Kenya, follows in that tradition.
Cook and stir onion, garlic and peppers in oil in 10-inch skillet over medium heat until onion is tender. Reduce heat; stir in remaining ingredients except fish. Cook uncovered over low heat, stirring occasionally, 5 minutes.
Arrange fish in ungreased oblong baking dish, 12 x 7½ x 2 inches. Spoon tomato mixture over fish. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25 to 30 minutes. Sprinkle with snipped fresh cilantro if desired.
African Chicken and Rice Casserole
Jollof Rice Ghana
Jollof means that the rice is cooked with the other ingredients of the dish, rather than cooked separately. In our recipe for this Ghanan [Ghanaian] favorite, chicken and rice bake in a spicy tomato sauce with fresh green beans and cabbage.
Heat chicken, tomatoes, water, 2 teaspoons salt and the pepper to boiling in 5-quart Dutch oven; reduce heat. Cover and simmer 30 minutes. Remove chicken. Stir in rice, ham, cinnamon and red pepper. Add chicken, cabbage, green beans and onions. Sprinkle with ½ teaspoon salt. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes longer.
Chicken in Groundnut Sauce
"Groundnut" is another name for the peanut. In this African dish, peanut butter thickens and flavors a spicy, hot tomato sauce that coats the chicken. We recommend serving this dish with raw peanuts, chutney and cooling vegetables like sliced cucumber and green pepper.
Drain oil from anchovies into Dutch oven; add peanut oil. Heat until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Drain fat from Dutch oven. Heat anchovies, water, tomato paste, tomatoes, onion, garlic, dried chilies, ginger, chili powder and salt to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes. Add chicken; cover and simmer 45 minutes.
Stir some of the hot liquid into peanut butter; stir back into chicken mixture. Turn chicken to coat with sauce. Cover and cook until chicken is done, 10 to 15 minutes. Serve with a selection of Accompaniments; garnish with whole chilies.
Moroccan Chicken with Olives
Lemon sharpens the spicy sauce of this tagine, a Moroccan specialty. Traditionally Kalamata olives (light-colored black olives) garnish this dish to add a slightly salty flavor. Preserved lemons are an authentic ingredient, adding an additional salty-sour flavor; using fresh lemon instead holds the kitchen time to a minimum.
Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken; coat with flour. Place chicken in ungreased oblong baking dish, 13 x 9 x 2 inches. Mix water, lemon juice and bouillon; pour over chicken. Add olives and lemon slices. Cook uncovered in 350 degree oven, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour. Serve with couscous or rice if desired.
Beef and Liver Kabobs
These piquant African kabobs are rendered hot and spicy with small doses of ginger and red pepper. A squeeze of fresh lemon juice makes them tangy, too. Serve over hot cooked rice to catch all the delicious juices.
Cut beef and liver into 1-inch cubes. (For ease in cutting, partially freeze meat about 1½ hours.) Place meat in glass bowl. Mix remaining ingredients; pour over meat. Cover and refrigerate, stirring occasionally, at least 6 hours.
Thread beef and liver cubes on each of 6 skewers. Brush with marinade. Set oven control to broil or 550 degrees. Broil kabobs with tops 4 inches from heat 5 to 6 minutes; turn. Brush with marinade; broil 5 to 6 minutes longer.
African Beef and Rice
This North African casserole is a filling dish and is especially satisfying when served piping hot from the oven.
Cut beef into 1-inch pieces. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown on all sides, about 15 minutes. Add water, bay leaf, 1 teaspoon salt and the red pepper. Heat to boiling; reduce heat. Cover and simmer 45 minutes.
Drain beef, reserving broth. Add enough water to reserved broth to measure 2 cups. Mix beef, broth and remaining ingredients. Pour into ungreased 2-quart casserole. Cover and cook in 350 degree oven until liquid is absorbed, 45 to 50 minutes. Serve with sliced tomatoes if desired.
African Beef and Vegetable Soup
The stock for this Ghanan [Ghanaian] soup can be made with anything from lamb shanks to fish or other seafood. Our recipe calls for little more than beef, tomatoes, baby limas and Hubbard squash, and a dash of ground ginger and red pepper for seasoning.
Heat beef, water, salt, ginger and red pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1½ hours. Add squash; cover and cook until beef and squash are tender, 30 to 45 minutes longer.
Remove squash; mash or purée in blender. Return squash to Dutch oven. Add tomatoes and beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 15 minutes. Top each serving with hot cooked rice if desired.
EGGS, CHEESE AND DRIED BEANS
African Vegetable Stew
Rice simmers along with the vegetables and broth in this South African stew. A dollop of yogurt is a nice counterpoint to the richly seasoned broth.
Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in margarine in Dutch oven until onion is tender. Stir in water, carrots and lentils. Heat to boiling; reduce heat. Cover and cook 25 minutes.
Add rice, tomatoes and salt. Heat to boiling; reduce heat. Cover and cook 20 minutes. Stir in peas, green beans and mint. Heat to boiling; reduce heat. Cover and cook until peas and beans are tender, about 5 minutes. Serve with yogurt.
Fava Bean Rounds
Egypt claims Falafel as its own, but they are popular throughout the Middle East. They are commonly eaten tucked into pocket bread.
Heat water and beans to boiling in 2-quart saucepan; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until tender, 1 to 1½ hours. Drain, reserving liquid.
Mash beans with fork; add 2 to 3 tablespoons reserved liquid if necessary. (Do not purée beans in blender or food processor.) Stir in remaining ingredients except oil. (Mixture should be thick.) Cover and let stand 1 hour.
Pinch off 1-inch pieces; shape into rounds and flatten. Let stand 30 minutes. Heat oil (2 inches)
in 3-quart saucepan to 375 degrees. Fry 4 or 5 rounds at a time in hot oil, turning once, until golden
brown, 2 to 3 minutes; drain on paper towels.
Moroccan Garbanzo Beans With Raisins
Turmeric gives the squash sensational yellow color. This is a dramatic dish of many textures: grains of rice and smooth squash, tender beans and chewy raisins.
Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes. Add remaining ingredients except garbanzo beans and rice. Heat to boiling; reduce heat. Cover and cook until squash is tender, about 8 minutes. Stir in garbanzo beans. Serve over rice.
African Coriander Bread : Pain Nord Africain au Coriandre
Here is a marriage of Moroccan-North African flavorings with a European yeast-raised bread. This bread is thought to be a product of French colonials in northern Africa.
Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise until double, about 1 hour. (Dough is ready if indentation remains when touched.)
Punch down dough; divide into halves. Shape each half into a loaf, 8 inches long. Place loaves in 2 greased loaf pans, 9 x 5 x 3 inches. Cover; let rise until double, 40 to 45 minutes.
Heat oven to 375 degrees. Cut lengthwise slash in top of each loaf. Bake until loaves are golden brown and sound hollow when tapped, 35 to 40 minutes; remove from pans. Cool on wire racks.
Coconut, lemon and orange distinguish this banana dessert from Ghana. It takes only eight minutes in the oven, perfect for satisfying a spur-of-the-moment craving.
Cut bananas crosswise into halves; cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with margarine; drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake in 375 degree oven until coconut is golden, 8 to 10 minutes.
Sliced Oranges with Dates
In Morocco the love of oranges is surpassed only by the love of dates. This fresh-tasting dessert is made with only four ingredients, each of which, taken by itself, is ordinary enough. Together, they create an exotic fantasy.
Arrange orange slices on serving platter. Sprinkle with dates and almonds. Drizzle with orange flower water. Cover and refrigerate at least 4 hours. Garnish with fresh mint leaves if desired.
Orange Flower Water
Like rose water, this flavoring is a clear distillation from fresh blossoms. It is most often used in Middle Eastern cooking but has made occasional inroads into Western kitchens. Orange blossoms are the traditional bridal flower; white, small and delicate, they symbolize purity. In Mexico they make little wedding cakes that are flavored with orange flower water.
The Rare Recipes pages contain African and African-inspired recipes from antique and out-of-print cookbooks.
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