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    Flavors of Africa: A Culinary Journey through the Continent's Rich Cuisine
    Flavors of Africa: A Culinary Journey through the Continent's Rich Cuisine
    Flavors of Africa: A Culinary Journey through the Continent's Rich Cuisine
    Ebook177 pages1 hour

    Flavors of Africa: A Culinary Journey through the Continent's Rich Cuisine

    By Pablo Picante

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    About this ebook

    Embark on a gastronomic voyage across Africa, a land celebrated for its diverse cultures, vibrant traditions, and tantalizing culinary heritage. Flavors of Africa is a compilation of 100 delectable recipes that showcase the unique flavors, spices, and techniques that define African cuisine. From the aromatic stews of North Africa to the fiery delights of West Africa and the savory delicacies of Southern Africa, this book invites you to savor the essence of the continent through its diverse and mouthwatering dishes.

     

    Flavors of Africa celebrates the culinary wealth and diversity of African cuisine, inviting you to explore and savor the authentic tastes of this magnificent continent. Whether you're a seasoned cook or an adventurous beginner, these recipes will delight your palate and transport you to the heart of Africa's vibrant culinary tapestry. Gather your ingredients, embrace the spices, and embark on a flavorful journey through the tastes and traditions of Africa. Enjoy your cooking and bon appétit!

    LanguageEnglish
    PublisherRichards Education
    Release dateDec 28, 2023
    ISBN9798223581796
    Flavors of Africa: A Culinary Journey through the Continent's Rich Cuisine

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      Book preview

      Flavors of Africa - Pablo Picante

      Chapter 1: Appetizers and Starters

      Moroccan B'stilla (Chicken Pie)

      Description: B'stilla, also known as pastilla, is a traditional Moroccan dish featuring layers of flaky pastry filled with a flavorful mixture of chicken, eggs, nuts, and spices, all dusted with powdered sugar and cinnamon for a perfect blend of savory and sweet flavors.

      Ingredients:

      ●  1 whole chicken, cut into pieces

      ●  1 large onion, finely chopped

      ●  4 cloves garlic, minced

      ●  1 teaspoon ginger, grated

      ●  1 teaspoon ground cinnamon

      ●  1 teaspoon ground ginger

      ●  1 teaspoon ground turmeric

      ●  1 teaspoon ground black pepper

      ●  Salt to taste

      ●  1/2 cup chopped fresh cilantro

      ●  1/2 cup chopped fresh parsley

      ●  8 eggs, beaten

      ●  1 cup blanched almonds, toasted and coarsely chopped

      ●  1/2 cup powdered sugar

      ●  1 teaspoon ground cinnamon

      ●  10 sheets phyllo pastry

      ●  Butter, melted

      Instructions:

      Boil the chicken in a large pot of water with chopped onion, garlic, grated ginger, ground cinnamon, ground ginger, turmeric, black pepper, and salt until the chicken is cooked through. Remove the chicken, shred it, and set aside. Reserve the broth for later use.

      In a separate pan, scramble the beaten eggs until just set. Remove from heat and set aside.

      In a mixing bowl, combine the shredded chicken, scrambled eggs, chopped cilantro, chopped parsley, and chopped almonds. Mix well.

      Preheat the oven to 350°F (175°C).

      Lay one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Repeat layering with five more sheets, brushing each with butter.

      Spread the chicken and egg mixture evenly over the layered phyllo pastry.

      Cover the filling with another layer of phyllo sheets, brushing each with melted butter as before. Tuck in the edges neatly.

      Bake the b'stilla in the preheated oven for about 30-40 minutes or until golden brown and crispy.

      In a small bowl, mix powdered sugar and ground cinnamon. Sprinkle this mixture over the baked b'stilla before serving.

      Nigerian Puff Puff (Fried Dough Balls)

      Description: Puff Puff is a popular Nigerian street food, consisting of deep-fried dough balls that are slightly sweet and fluffy on the inside, with a golden, crispy exterior.

      Ingredients:

      ●  2 cups all-purpose flour

      ●  1/2 cup granulated sugar

      ●  1 teaspoon yeast

      ●  1 cup warm water

      ●  1/2 teaspoon ground nutmeg (optional)

      ●  Vegetable oil for frying

      Instructions:

      In a large mixing bowl, combine the flour, sugar, yeast, and ground nutmeg (if using). Gradually add warm water to the dry ingredients while stirring continuously to form a smooth, thick batter. The batter should be of dropping consistency.

      Cover the bowl with a clean kitchen towel and set it aside in a warm place to rise for about 1-2 hours, allowing the batter to double in size.

      In a deep saucepan or pot, heat vegetable oil over medium heat.

      Once the oil is hot enough (around 350°F/175°C), scoop small amounts of the batter with a spoon and carefully drop them into the hot oil.

      Fry the dough balls, turning occasionally, until they are golden brown all over, usually taking about 2-4 minutes.

      Remove the puff puff from the oil using a slotted spoon and drain on paper towels to remove excess oil.

      Serve warm as a snack or dessert.

      South African Biltong (Air-dried Meat)

      Description: Biltong is a traditional South African dried meat snack, similar to beef jerky but with its own unique blend of spices and flavors.

      Ingredients:

      ●  2-3 pounds beef (such as sirloin or silverside), thinly sliced into strips

      ●  1/2 cup malt vinegar

      ●  1/4 cup Worcestershire sauce

      ●  2 tablespoons rock salt or kosher salt

      ●  2 tablespoons coarsely ground black pepper

      ●  2 tablespoons coriander seeds, coarsely ground

      ●  1 teaspoon brown sugar

      ●  1 teaspoon bicarbonate of soda (optional, for tenderizing)

      Instructions:

      In a bowl, mix together the malt vinegar, Worcestershire sauce, salt, black pepper, ground coriander seeds, brown sugar, and bicarbonate of soda (if using) to create the marinade.

      Place the thinly sliced beef in a shallow dish and pour the marinade over the meat, ensuring all pieces are well coated. Cover the dish and marinate in the refrigerator for at least 4 hours, or ideally overnight.

      Preheat the oven to its lowest temperature setting (around 140°F/60°C) or use a food dehydrator according to its instructions.

      Remove the meat from the marinade and pat it dry with paper towels to remove excess moisture.

      If using an oven, hang the meat strips on a wire rack placed over a baking tray, making sure they are not touching each other. If using a food dehydrator, arrange the meat according to the appliance's instructions.

      Dry the meat in the oven or dehydrator for about 4-6 hours or until it reaches the desired dryness. The biltong should be firm but still slightly tender.

      Once dried, allow the biltong to cool completely before storing it in an airtight container. It can be enjoyed as a snack or appetizer.

      Tanzanian Samosas

      Description: Tanzanian samosas are savory pastries filled with spiced meat or vegetables, folded into a triangular shape and deep-fried until crispy and golden brown.

      Ingredients:

      ●  2 cups all-purpose flour

      ●  1/4 cup vegetable oil

      ●  1/2 teaspoon salt

      ●  Water (for kneading)

      ●  1 tablespoon vegetable oil (for filling)

      ●  1 small onion, finely chopped

      ●  1/2 pound ground beef or lamb (or vegetables for a vegetarian option)

      ●  1 teaspoon curry powder

      ●  1/2 teaspoon ground cumin

      ●  1/2 teaspoon ground coriander

      ●  Salt and pepper to taste

      ●  Oil for deep-frying

      Instructions:

      In a mixing bowl, combine the flour, 1/4 cup vegetable oil, salt, and enough water to make a smooth and firm dough. Knead the dough for a few minutes until it's elastic, cover it, and let it rest for about 30 minutes.

      Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent.

      Add the ground meat (or vegetables) to the skillet and cook until browned. Stir in the curry powder, ground cumin, ground coriander, salt, and pepper. Cook for a few more minutes until the spices are fragrant and the filling is cooked through. Remove from heat and let it cool.

      Divide the dough into small balls. Roll each ball into a thin circle and cut it in half to form semi-circles.

      Take one semi-circle, brush the straight edge lightly with water, and form a cone shape by overlapping the edges and pressing

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