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ghee

Saturday, November 3rd, 2007

Ghee
This is like clarified butter.
Heat butter until milk solids separate out. Skim off solids, save them, and use for flavoring vegetables. What is left after the solids are removed is a clear yellow liquid, ghee. Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.

Coconut milk

Saturday, November 3rd, 2007

Coconut Milk
1 cup chopped fresh coconut* 1 cup hot water
Place coconut and hot water in blender container. Cover and blend on high speed until coconut is finely chopped. Strain through several layers of cheesecloth. Cover and refrigerate no longer than 48 hours.
* To open coconut, puncture eyes of coconut with ice pick; drain liquid. Bake [...]

Gestowe Soetpatats - Sweet Potatoes Slow-cooked In butter

Saturday, November 3rd, 2007

Gestowe Soetpatats (Sweet Potatoes Slow-cooked in Butter, Brown Sugar and Cinnamon — South Africa)
Sweet potatoes, skinned, and thick-sliced 1 cup brown sugar, divided 2 or 4 cinnamon sticks, divided 4 tablespoons butter or margarine, divided Salt, to taste
In a heavy bottomed pot (cast iron Dutch oven) layer half the butter, sweet potato slices, sugar, salt [...]

berbere

Saturday, November 3rd, 2007

Berbere (Ethiopa)
Use in soups and stews.
1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon ground fenugreek seeds 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon cinnamon 1/4 teaspoon allspice 2 tablespoons salt 1 1/4 cups (yes, cups) cayenne pepper 1/2 cup paprika 1 teaspoon freshly-ground black pepper
In a [...]

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