Title: African Chicken

What, if you know, makes this "African" I see nothing in the
ingredients specific to the African continent.

I posted the recipe as published in the Fido's Kitchen Cookbook.

https://archive.org/details/fidoskitchencookbook

It does seem like "African" is rather vague here. Considering the
continent has enough land mass to fit all the other continents
combined, you may as well call it Terran Chicken. Another vague
historical recipe adjective is "Oriental". Could be anything.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chickpea Pie
Categories: African, Dinner pies
Yield: 1 Pie

2 c Chickpea flour
4 c Water
1/2 c Oil
1 tb Salt
1/4 ts Pepper
Cumin
Harissa
1 Egg; beaten

Preheat oven 375 F. Grease pan. Use hand mixer to blend all
ingredients except the egg. Pour into pan. Top with beaten egg. Bake
65 minutes. Serve with ketchup.

Recipe by African Cookbook by BookSumo Press

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: African Chicken
Categories: African, Chicken
Yield: 1 Batch

1 kg Chicken; in pieces
3 tb Butter
1 sm Onion; finely chopped
3 Shallots (200 g);
- finely chopped
1 tb Garlic; finely chopped
1 ts Chili pepper; or to taste,
- finely chopped
1 Pickled cucumber;
- finely chopped
1 c Chicken stock (250 ml)
1 tb Paprika powder
1 c Coconut milk (250 ml)
200 g Peanut butter
1 Lemon; grated zest of
Salt and pepper; to taste

What, if you know, makes this "African" I see nothing in the ingredients specific to the African continent. Peanuts and chilies are both from
South America. Thanks you, porr old lost Christopher Columbus.

Saute chicken in half of the butter, until brown on all sides. Add
remaining butter to pan, saute the onions, shallots, garlic, chili,
and cucumber for a few minutes. Add remaining ingredients and saute
another 10 minutes. Season with salt and pepper.

Place chicken in a heatproof dish, cover with sauce and cook in a
preheated 200?C oven for 10 to 15 minutes.

And there is no specifically African utensil or cooking technique like
the Morrocan tagine. Here's a *really* African recipe that's right up
your street ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moroccan Vegetable Tagine w/Couscous & Harissa Sauce
Categories: Tv-food, Vegetables, Pasta, Sauces, Chilies
Yield: 4 Servings

2 Onions; sliced
1 tb Garlic; minced
3 tb Rape seed oil
1/2 ts Sugar
1 tb Harissa; available at
- specialty markets
1/2 ts Saffron
2 tb Cumin seed
1/4 oz Cinnamon stick
1 Bay leaf
2 ts Salt
1 ts Pepper
8 c Water or vegetable stock
1 1/2 lb Canned whole tomatoes;
- squeezed
1 lb Carrots, peeled; lg pieces
1/2 lb Turnip or celery; lg pieces
1/2 lb Parsnips, yams Or zucchini;
- in large pieces
1/2 lb Leeks; in large pieces
1/2 lb Eggplant; in 1" cubes
2 Peppers; in large triangles
1 c Chickpeas; cooked
1/2 c Raisins; opt
2 oz Spinach or chard
1 ts Raz El Hanouf; available at
- specialty markets
1 bn Cilantro; chopped - reserve
- 4 sprigs For garnish
Juice Of 1 Lemon; opt
3 c Couscous; cooked
1 tb Mint; chopped, opt

MMMMM-----------------------HARISSA SAUCE----------------------------
1 c Tagine liquid
2 tb Harissa
3/4 c Cooked carrots from tagine

Saute onions and garlic in oil with the sugar to
caramelize. Add harissa, saffron, cumin, cinnamon, bay
leaf, salt and pepper and stir just until fragrant.

Add water, tomatoes. Bring to a boil. Add the hearty
vegetables first--carrots, turnips, parsnips or yams,
leeks--cook for 10 minutes.

Add eggplant and peppers cook for another 10 minutes. Add
the chickpeas, raisins, spinach, raz el hanouf and bring
to a boil. Remove from heat. Add the chopped cilantro and
optional lemon juice. Taste and adjust the seasoning. It
should be sweet and spicy. Toss the cooked couscous with
the mint.

For the sauce. Put the liquid, Harissa and carrots into a
blender. Puree until smooth.

Serve in four large soup bowls. Use a custard cup to make
a mold of couscous in the middle of the bowl. Ladle the
vegetables around the couscous. Garnish with a sprig of
cilantro and a dollop of Harissa sauce or serve the
Harissa sauce in a small bowl on the side.

Recipe By: Chef du Jour-Nora Poullion-DJ9200

Uncle Dirty Dave's Archives

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Ben Collver wrote to Dave Drum <=-

Title: African Chicken

What, if you know, makes this "African" I see nothing in the
ingredients specific to the African continent.

I posted the recipe as published in the Fido's Kitchen Cookbook.

https://archive.org/details/fidoskitchencookbook

It does seem like "African" is rather vague here. Considering the continent has enough land mass to fit all the other continents
combined, you may as well call it Terran Chicken. Another vague historical recipe adjective is "Oriental". Could be anything.

You may want to alter that statement form combined to individually.
Check the square miles/kilometers of each continent asnd you'll se
what I mean.

Oriental as a recipe category used to refer to judst Jaspanes or Chinese.
Of course there are many different stylesd of Chinese grub. Then we gst
into the Southeaqst Asian (Vietnames/Thai/etc>0 and Asian (India/Pakistan)

And Middle Eastern grub which can come from Asia, Europe or Africa. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chickpea Pie
Categories: African, Dinner pies
Yield: 1 Pie

Never been big on garbanzo beans. Although I rank them above okra.

This is *American* cuisine. I entered this recipe in Taste of Home's
Crockpot Reciprs contest. If I win I'll be surprised ... adn U$500
richer.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings

3 lb Well marbled, trimmed beef
- chuck or arm roast
3 lg Idaho potatoes, peeled (2.5
- to 3 lb)
1 lg Onion; peeled
18 oz Bag "baby" carrots
2 oz Env onion soup mix
Salt & pepper
Garlic granules or powder

Assemble the ingredients. Salt and pepper the roast as
it sits n the countertop. Sprinkle some garlic granules
over it if you wish.

Peel the potatoes and slice them on your mandoline or
with a sharp knife into even slices. Line the bottom
of your Casserole Crockpot with the sliced spuds.

Center the roast on the bed of potatoes and spread the
"baby" carrots around the perimeter. Open the envelope
of onion soup mix and sprinkle over the beef.

Set your mandoline to a thin slice setting and slice
the onion, covering the top of the roast.

Place the lid on the crockpot and set the temperature.
High if you are making this for Sunday's noon meal or
low if you are going to work and want supper ready
when you come home.

UDD NOTES: I have added fresh mushrooms (both sliced
and whole) to this quite successfully. I have also used
a medium sized turnip in place of one of the potatoes
when "catering" for others - after asking if they like
turnips. Never for home consumption.

Uncle Dirty Dave's Kitchen

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