Week 7 journal

World Cuisine
Week 7 menu:

• Kaklo – Bnana and Chile Fritters(W. Africa)

• Muamba Nsusu – Congo Chicken Soup
• Sosaties(S. Afrca)
• Yellow Rice and Raisins
• Grilled Tilapia
• Afria Hot Sauce
• Irio(E. Africa)
 Kaklo – Bnana and Chile Fritters(W. Africa)

• 2C. Banana, peeled and mashed

• ½ C. Onion,1/8th dice
• ½ C. Toms, Peeled, seeded, 1/8th dice
• 1tbs. Green Chile. Seeded minced
• 1 ½ Tea. Ginger, grated
• ½ Tea. Salt
• 1 C. A/P flour
• 2 tbs. Water
• As Needed Peanut or coconut oil, for frying

Procedure:

1. Combine bananas, onion, Tom, and chile; mash.

2. Add ginger, salt, flour, and water to banana mix and stir
combined; don’t overwork. Let rest 30 mins
3. 3in. oil over medium heat to 375.
4. Deep fry teaspoon size portions; drain on paper towels
5. Serve hot or cold as a snack or with meal.
 Muamba Nsusu – Congo Chicken Soup

• 1 Chicken, 8 piece
• 1 Q. chix stock
• 2 tbs. palm oil
• 1 cup Toms, pealed, seeded, ½ in. dice
• ¼ c. Tom paste
• 1/3 c. Peanut butter.

Procedure:

1. Combine chix and stock; simmer until chix. Tender. Remove chix
from stock and retain stock at simmer. Skin chicken and shred
meal; set aside.
2. Heat oil; add onions and garlic, sauté for 3-5 mins. Until soft.
3. Add red pep flakes and diced toms. Bring to simmer
4. Combine 1 c. chicken broth from step 1 with tim paste and
peanut butter; stir till smouth.
5. Combine meat, tom mix, chick broth, peanut mix. Stir and
continue to simmer unit the soup is thickend, 5-10 mins, don’t
boil.
6. Serve hot
 Sosaties(S. Afrca)

• 1 ½ c. Dried apricots
• ½ c. dry sherry
• 1 # Lamb, lean, cut 1 in. cubes
• 8oz Pork ,lean cut ½ in. cubes
• To taste S/P
• 3 tbs. oil
• ½ c. onions ¼ in. dice
• 2 tea. Garam masala
• 1 garlic clove, mince
• 1 tbs. Sugar
• 1 tbs. Tamarind paste
• 1 c. wh. Vinegar
• 1 tbs. Apricot jam
• 1tbs. Corn starch
• 1tbs. red wine

Procedure:

1. Combine apricots and sherry med heat; simmer until plump.

Remove from heat, cool
2. Combine lamb, pork with whole garlic, season with S/P and toss.
3. Heat oil add onions, sauté 3-4 mins. Add the garam masala and
minced garlic, sauté stiring 1 min
4. Add sugar, tamarid paste, vinegar, jam, stir well and bring to
boil.
5. Dissolve cornstarch in red wine, add it to pan, and cook until
sauce thickend, 2 to 3 mins. Remove let cool
6. Toss meat with half sauce, reserve the other half. Marinate meat
1 hour at toom temp or 3 hours under refrigeration.
7. Drain from marinade, thread lamb, pork, and apricots on
skewers.
8. Grill until browned on all sides, basting with marinade, serve with
heated sauce on the side.

Chef Critique:
 Yellow Rice and Raisins

• 2 ½ c. water or chix stock

• 2 tea. Sugar
• 2 tea. Turmeric, ground
• ½ tea, salt
• 1 tbs. butter
• 1 cinnimon stick
• ½ c. raisins
• ½ tea lemon zet
• 1 c. long-grain rice

Procedure:

1. Heat water to a boil, add all ingredients cept rice. Stir and
dissolve.
2. Add rice and return simmer, cover, suimmer 20 mins
3. Remove cover and cook 5 mins longer, fluff rice with a fork and
serve.

Chef Critique:
 Grilled Tilapia

• 4 5-oz. Boneless, skinless tilapia fillets

• ½ c. Veg oil
• 1 c. Onions ¼ in. dice
• 1 c. Gr. Bell pep, ¼ in. dice.
• 1 tbs. fresh lemon juice
• 2 tea wh. Vinegar
• 1tea. Cayenne
• 1 tea salt
• African hot sauce

Procedure:

1. Combine all in griduients cept tilapia. Mix and marinate fillet. 30

to hour
2. Remove, grill, broil, sauté.
3. Serve with African sauce.

Chef Critique:
 African Hot sauce

• 6 chillie peps. Dried mixture of abunch

• 1 c. G. bell pep, stemmed, seeded, chopped
• 1 garlic clove
• ½ c. onions
• 10 tbs. tom paste
• 2 tbs. water
• ½ tea. sugar
• ½ tea. salt

Procedure:

1. Remove stems and seeds from peps. Combine all ingridients in a

food processor, or mortar and pestle.
2. Simmer 1 hour, cool serve

Chef Critique:
 Irio

• 2c. water or stock

• 1c green peas. Cooked drained
• 3 c. potatoes, pealed quarterd
• 1 ½ c. Corn Kernels (3 ears)
• 3 c. Greens or spinach
• TT salt

Procedure:

1. Combine all ingridients bring to boil. Cover and simmer until

tender, 15-20 mins; longer if greens used
2. Mash with potato masher until smooth and think.

Chef Critique: