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AFRICAN GUINEA HENS
(Guinea)
FRANGO A PORTUGUESA
Chicken the Portuguese Way (Mozambique)
HOENDER PASTEI
Boer Chicken Pie (South Africa)
CONGOLESE CHICKEN WITH PEANUTS
(Congo)
GROUNDNUT STUFFING FOR ROAST CHICKEN
(West Africa)
CHICKEN AND BEEF LOAF, NIGERIAN STYLE
(Nigeria)
PEARLU RICE
Chicken and Ham in a Stew (Liberia)
CHICKEN IMOYO
Chicken and Okra (Nigeria)
KU KU PAKA
Coconut Chicken of Africa (Kenya)
Go to the Africa Cookbook Table of Contents
Recipes
Sprinkle: 4 2 1/2-lb. GUINEA HENS or any game hens cut in 8 to 12 pieces each with
SALT, CAYENNE PEPPER, and PAPRIKA.
FRANGO A PORTUGUESA
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Brown: 3 2 1/2-lb. CHICKENS, cut up in small pieces and seasoned with salt and pepper, in
4 to 6 oz. BUTTER, on all sides.
HOENDER PASTEI
Boer Chicken Pie (South Africa)
Yield: 8 portions
In a 4-quart saucepan:
Beat a little sauce into the eggs and then add mixture to pan.
Cook slowly until sauce thickens a little more.
In a 4-quart deep dish (oblong or round):
Bake at 450'F for 10 minutes and reduce heat to 375'F for 30 minutes longer until golden brown.
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In a 2-quart bowl:
Combine leftover chicken and beef to make 2 Ibs. (4 cups firmly packed).
Chop finely or put through a meat grinder.
Add: 1 tsp. SALT
1 tsp. GROUND GINGER
1/4 tsp. CAYENNE PEPPER
1/2 cup ONION, chopped
1/2 cup BREAD CRUMBS
1 tsp. SALT
few drops TABASCO
4 EGGS, beaten.
PEARLU RICE
Chicken and Ham in a Stew (Liberia)
Yield: 8 portions
Pearlu Rice is one of the most popular dishes in Liberia. It is a "dinner in a dish" entree and all that is required with it is a green salad
such as our Jungle Salad (see page 133).
Serve Pearlu Rice in a large bowl, and allow everyone to help themselves.
CHICKEN IMOYO
Chicken and Okra (Nigeria)
Yield: 8 portions
Imoyo refers to the name given dishes of this type by slaves liberated from Brazil who settled in Lagos. Very often onions, peppers,
and tomatoes are not cooked but added raw at the last moment. Imoyo is generally served with cassava flour dumplings cooked in the
drained chicken stock.
In a 4-quart saucepan:
1 Ib. FRESH OKRA, ends cut and left whole (if not available use 1 16-oz. can okra drained, but add it during the last 5 minutes of
cooking).
4 GREEN BELL PEPPERS, cleaned and cut in quarters
1 tsp. CHILI POWDER (optional) or use 1/2 tsp. crushed red pepper
4 Tbs. TOMATO PUREE or PASTE
2 Tbs. LEMON or LIME JUICE.
KU KU PAKA
Coconut Chicken of Africa (Kenya)
Yield: 8 portions
It is customary to add 1 or 2 hot red peppers to this dish in Africa, but because of the delicacy of the coconut and the chicken, we
suggest that Pilli-pilli be served with the dish separately. The recipe for Pilli-pilli is on page 128.
In a 6-quart Dutch oven or electric skillet:
Simmer gently covered for 30 minutes until potatoes and chicken are done.
Remove the chicken pieces.
Stir the stew thoroughly but carefully so as not to break up vegetables.
Ladle the stew onto a serving platter and arrange the chicken on top. Sauce should be quite thick.
Extracts from: Bea Sandler. The African Cookbook. Diane & Leo Dillon (Illust.). New York: Carol Publishing Group, 1993.
To order a copy of The African Cookbook, please contact:
The Carol Publishing Group
600 Madison Avenue
New York, NY 10022
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