East Africa facing the Indian Ocean and there is a strong link between West African and Indian cuisine. In fact, Africa has long been a haven for ships of the Trade Act of spices from India and more than 4000 years ago by the Romans, Arabs and European colonial powers. There is especially strong influence in the Indian cuisine of East-West Africa (mainly Swahili traditions) and spices, curry and pilaus disadvantaged. The bread is also more of a staple in the WestNutrition in Africa than in much of the rest of Africa and you get a lot of variations of pan - fried pita bread.
There is a big difference between the cuisines of North Africa (Ethiopia and Somalia) which have their own traditions around the seasoned butter and acclimation of momentum in the courts and the rest of the Greens in West and fish as food base. But there is a continuum in the practice of cooking, which I presentat.
First, piadina traditional Ethiopian injera is coming ...
Injera recipe
Ingredients:
Un-bleached while flour 380g
100g flour cake itself --
50g wholemeal
1 packet of dry yeast
600 ml lukewarm water
1 / 2 teaspoon baking powder
1 / 2 teaspoon salt
Method:
Mix the flour and yeast in a bowl. Add hot water and stir until a smooth, dough quite well. Leave the mixture for three days at room temperatureTemperature, stirring once a day. (the bubble must be clear and loud.)
When done, so that the injera, add yeast and salt and let rest for 15 minutes. Heat a small non-stick (about 22 cm) frying pan to the point where a drop of water breaks the surface of the pan. Then take about 160ml of the batter into the pan and pour it quickly into the pan. Pan so that the entire bottom is evenly coated. Return immediately to heat. If allEvaporate the moisture, and many "eyes" are on the surface seemed to remove the injera. (This bread is cooked on one side only and should not be brown). Allow the injera to cool then stack as you go.
If the first bread is cooked, add a little 'less of the mixture into the pan and cook a little' longer. However, make sure it does not overcook, as you should be able to roll injera.
Bananas are an essential ingredient in many East AfricanCooking and recipe given here for a banana curry with meat and comes from the Swahili region.
Ndizi na Nyama
Ingredients:
250 ml water
750g beef cut into 1 inch cubes
1 teaspoon salt
1 / c. black pepper 2 tea
1 / 2 teaspoon curry powder Malawi
1 teaspoon cayenne pepper
3 tablespoons cooking oil
2 onions, sliced thin
2 tomatoes, chopped
1 tablespoon tomato paste
250ml coconut milk
1 bay leaf
4 bananas, peeled andSlices
Method:
Bring to boil 250ml of water in a large pan or pot metal, then the meat, salt, pepper, curry powder and cayenne pepper. During cooking the meat in the oil pan, frying pan and fry the onions for a few minutes, until softened, then add the tomatoes and tomato paste. Cook for five minutes, reduce heat. Finally, add the coconut milk and bay leaves. Cover and cook.
Add the bananas, add the meat, and tenMinutes, until meat is cooked bananas are tender. Now add the meat and bananas with the mixture of fried onions. Mix and cook for two minutes before adjusting salt and pepper to taste.
Traditionally this is served with rice or ugali (polenta millet or corn flour), but goes well only with a flat bread East Africa.
It 'impossible to give in just two recipes into a real taste of an entire side of a continent, but I hope that the revenue and the introduction hereWant to know to get a reference to the kitchens of East Africa and you have more.
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