Beef & Other Entrees: Additional Recipes

Beef & Other Entrees: Additional Recipes

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Recipes

KARIOKOR NYAMA YA KUCHOMA

Prepare the following combination and keep in a jar for barbecues:

1/2 cup COARSE SALT (kosher type)
2 Tbs. COARSE BLACK PEPPER
1 Tbs. COARSE RED PEPPER
2 Tbs. SUGAR
1/2 tsp. GROUND GINGER.

This mixture is rubbed into the fatty parts of ribs, pork, or the skins of chicken with the fingers, and the meat is barbecued. Meats are never basted with sauces or oil, and yet they never seem to be dry. You might

Add: 1 tsp. GARLIC POWDER

1 tsp. ONION SALT.

However, if the meats you are using appear to be dry, keep a light salad oil on tap to brush on during the cooking if necessary.


SAFARI STEAK FOR THE HUNTER

This is a recipe used by hunters on safari in preparing zebra, eland, antelope, or other game. The technique is good and gives us a new way to prepare our favorite food-beef steak.

Buy 4 Ibs. STEAK (fillet, rump, or sirloin) cut into 1/2-lb. steaks each 1/2 inch thick and dry each steak completely with paper towels.

In an electric skillet or 10- to 12-inch skillet:

Heat: 2 Tbs. OIL and

2 oz. BUTTER, to the smoking point.

Fry steaks in pan a few at a time according to size of skillet for about 3 minutes on each side, adding fat as required.

Season each steak with salt and coarse-ground pepper and set aside in a warmer.

Lower heat and add: 1 cup DRY RED WINE

1 cup SWEET (dessert) WINE.

Stir with the meat residues in the pan.

Add 2 cloves GARLIC, finely minced.

Cook for 2 minutes.

Add: 4 Tbs. TOMATO PASTE thinned with

4 Tbs. WATER.

Cook until sauce is quite thick.

In a 2-quart saucepan:

Combine: 3 cups MASHED POTATOES and

2 cups MASHED YAMS or SWEET POTATOES and beat thoroughly.

Correct the Seasoning

Spread a bed of potatoes on a large platter.

Arrange the steaks on the potatoes.

Pour the sauce over the steaks.

Sprinkle with CHOPPED PARSLEY.


NYAMA YA FIGO

In Dar Es Salaam, we had the good fortune to meet Jones Mayagola from Irinja, who is an excellent cook. He informed us that kidneys are considered a great delicacy in his part of the country and are always prepared with beef as in the recipe below.

Simmer 1 WHOLE BEEF KIDNEY in salted water to cover for about 30 minutes. Discard water. Cover again with water and simmer for about thirty minutes longer or until tender.

Saute: 1 1/2 Ibs. ROUND STEAK cut into 1-inch pieces in

2 oz. BUTTER, lightly so as not to brown.

Add BEEF KIDNEY, diced and sauteed for 1 to 2 minutes.

Add 1 tsp. CURRY POWDER. Continue sauteeing.

Add: 1/2 cup ONIONS, sliced

2 TOMATOES, sliced
1 pint WATER
1 tsp. SALT
1/2 tsp. CAYENNE PEPPER and cook for 15 to 20 minutes.

Serve with: UGALI and/or RICE and

PILLI-PILLI (see page 128)

O JO JO MEAT BALLS

In a 2-quart bowl:

Combine: 2 Ibs. CHOPPED BEEF with

2 GREEN BELL PEPPERS, chopped fine
1 medium ONIONS, chopped fine
1 Tbs. SALT
1/2 Ib. WHITE POTATOES raw, peeled and grated
1/2 Ib. SWEET POTATOES raw, peeled and grated
3 EGGS.

Correct the Seasoning.

Chill thoroughly to set (at least 1 hour).

Form into 2- or 3-inch balls.

Fry in OIL until brown on all sides.

Serve with desired vegetables at the side and PILLI-PILLI or a vegetable relish.


VEGETABLE MEAT BALLS

The secret here is grating RAW vegetables into chopped meat. This gives a light fluffy meat ball and is our favorite of all meat-ball recipes.

Combine: 2 Ibs. CHUCK, freshly ground

2 medium POTATOES, peeled and grated raw
2 medium CARROTS, peeled and grated raw
2 small ONIONS, peeled and grated raw

Correct the Seasoning with SALT and PEPPER.

Form into balls, handling lightly, 1 to 2 inches in diameter and place on tray.

Chill for 30 minutes.

Saute in margarine covering bottom of pan until lightly browned.

Cover with TOMATO SAUCE or BROWN GRAVY.

Simmer tightly covered for about 20 minutes until balls are thoroughly cooked.


BREADED MEAT BALLS

Imagine breading meat balls! But it is done in Nigeria and they are quite delicious. Chopped beef is blended with spices and eggs, formed into balls, dipped in bread crumbs, then in eggs thinned with water, and then in crumbs again. They are fried in oil on all sides.


CURRY OF BEEF CAMEROON

In a 1-gallon Dutch oven or covered kettle:

Saute: 1 cup YELLOW ONIONS, coarsely chopped with

2 Tbs. CURRY POWDER (use a good quality)
2 Tbs. SALT
1 tsp. BLACK PEPPER in
1/2 cup VEGETABLE OIL until onions are soft.

Add 4 Ibs. BONELESS CHUCK cut in 2 inch squares.

Cover pan immediately. Do not allow meat to brown.

Simmer for one hour slowly.

Add: 1/2 FRESH PINEAPPLE trimmed and cut in 2-inch chunks

1/2 cup RAISINS.

Pierce FRESH COCONUT and drain the water from it.

Add water to coconut water to make two cups and add to stew.

Simmer until meat is completely tender. About 1 hour.

Add MANGO peeled and cut in long strips.

Add half the coconut cut into 1-inch squares or dominoes.

Cook for ten more minutes.

Correct the Seasoning. If desired sprinkle with additional curry powder.

Cook: 2 cups RICE in

5 cups BOILING SALTED WATER.

Serve the curry over the rice with the following accompaniments in small bowls:

CHOPPED PEANUTS
CHOPPED HARD-BOILED EGGS
CHOPPED CUCUMBER
SHREDDED COCONUT
PINEAPPLE CHUTNEY (see page 192)
PILLI-PILLI SAUCE (see page 128).

THIOU A LA VIANDE

The biggest bargain in Dakar was this stew everyone called "Chew." We found it in a tiny restaurant off on a side street seating just ten or twelve people, and the price was just 35 cents. Served in a huge enamel bowl, there was enough stew for three. It was delicious.

In a 4-quart Dutch oven:

Saute: 1 cup CHOPPED ONIONS

1 Tbs. SALT
1/2 tsp. PEPPER, coarse-ground black
1/4 tsp. THYME, whole
1/4 tsp. CORIANDER in
1/4 cup OIL, until onions are soft but not brown.

Add 2 Ibs. STEW BEEF in 1/2-inch cubes.

Saute for 5 minutes on all sides.

Combine: 1 cup TOMATO PASTE.

3 cups WATER
1/2 cup VINEGAR (white).

Simmer with cover on until beef begins to become tender (about 1 hour).

Add: 1/2 Ib. WHITE POTATOES cut in 2-inch cubes

1/2 Ib. WHITE TURNIPS, cut in 2 inch cubes
1/2 Ib. SWEET POTATOES, cut in 2-inch cubes
8 CABBAGE WEDGES, 1 inch wide at bottom of wedge (about 1 Ib.).

Sprinkle lightly with SALT and PEPPER.

Cover and simmer slowly for 20 minutes.

Arrange 1 Ib. COOKED RICE on large oval platter.

Place meat and vegetables over the rice.


BOBOTIE

In South Africa, the Bobotie dish is decorated with lemon or bay leaves Lemon slices or wedges may also be used.

In a 4-quart saucepan:

Saute: 1 cup ONIONS, finely sliced with

1 SOUR APPLE, peeled or diced in
2 oz. BUTTER, until onions are brown.

Blend in: 2 Ibs. CHOPPED BEEF (or minced cooked beef)

2 BREAD SLICES, soaked in
1/2 cup MILK and squeezed out
2 Tbs. CURRY POWDER
1/2 cup RAISINS (black)
2 Tbs. SLIVERED ALMONDS
2 Tbs. LEMON JUICE
1 EGG
1/2 tsp. TURMERIC (optional).

Place in a greased 12 x 7 x 2-inch baking dish.

Insert 6 BAY LEAVES in an upright position with tips up, uniformly throughout the BOBOTIE.

Bake for 40 minutes at 325' and remove from oven.

Beat: 1 EGG with

1/2 cup MILK and pour it over the BOBOTIE.

Bake for 15 minutes longer.

Remove bay leaves before serving.

Serve with rice and chutney.


MAFFE AUX LEGUMES ARACHID

Maffe is a beef or lamb stew made with arachid (peanut butter). It is one of the most popular entrees in Senegal.

In a 1-gallon Dutch oven or heavy kettle:

Saute: 1/2 Ib. CHOPPED ONIONS in

1/2 cup OIL until onions are soft but not brown.

Add 2 Ibs. STEW BEEF or LAMB cut in 1-inch cubes.

Saute lightly until meat turns color but does not brown.

Add: 1 6-oz. can TOMATO PASTE, thinned with

3 6-oz. cans WATER or BEEF BROTH
1/2 tsp. CRUSHED RED PEPPER
1 Tbs. COARSE BLACK PEPPER
1 Tbs. SALT
1/2 tsp. THYME.

Cover tightly and simmer over low heat for 1 hour or until meat is nearly done.

Add: 8 CABBAGE WEDGES, 2-inches wide

2 large POTATOES, cut in quarters
8 tiny WHITE TURNIPS (whole)
8 large SWEET POTATOES, cut in halves.

Cover and simmer for 30 minutes until vegetables are tender.

Place 1 cup PEANUT BUTTER in a small bowl.

Pour some of the pan gravy into the peanut butter to make a smooth cream.

Pour peanut-butter mixture over the meat and vegetables.

Cook for 5 minutes longer.

Cook 2 cups RICE as package directs.

Place 1/2 cup COOKED RICE in a large soup bowl.

Arrange one of each vegetable around edge of bowl.

Stir up mixture and place a ladleful of stew in center of plate.


PEPPER STEAK WITH COCONUT

Cut 3 lbs. TENDERLOIN STEAK into 1/2-inch thick strips.

Crack 1 COCONUT, reserving the water. Remove dark skin with vegetable parer and cut coconut in strips same size as steak strips.

Slice 4 GREEN PEPPERS in strips same size as steak strips.

In a 10-inch skillet:

Combine: 1/2 cup PEANUT or VEGETABLE OIL with

1 Tbs. SALT
1 tsp. BLACK PEPPER
3 cloves GARLIC, mashed (or 1 tsp. garlic powder)
a few drops TABASCO.

Saute the green peppers in the seasoned oil for 2 minutes.

Add strips of steak and saute for 2 minutes.

Add strips of coconut and saute for 2 minutes blending mixture together.

Add water to the coconut water to make up 2 cups. Bring to a boil.

Add: 2 Tbs. SOY SAUCE

2 BEEF BOUILLON CUBES.

Dissolve: 4 Tbs. CORNSTARCH in

1/4 cup DRY VERMOUTH and add to the sauce.

Stir over low heat until smooth and thickened to sauce consistency.

Pour over the PEPPER STEAK.

Serve with RICE BUJAMBURA (page 133).


PALAVER SAUCE

Palaver Sauce is actually not a sauce at all but a stew. In Ghana it is made with a combination of meats, fish, and greens with tomato paste and is called Palaver Sauce or Kontonmire Stew. The name itself has interesting origins; "Palaver" (or Palava in Ghana) means a long-winded debate or quarrel. It seems that the first Palava Sauces were made with greens which had long ropey stems. As a large group of people stood arround the stew the first to ladle out his portion would invariably slap his neighbor with one of the long stems, provoking a quarrel, and much talk and discussion would follow. The greens are now finely cut, but the name remains.

In a 1-gallon pot:

Simmer: 2 lbs. STEW BEEF cut in 1/2-inch cubes (or use half beef and half chicken) in

2 quarts WATER and
1 Tbs. SALT until meat is half cooked.

Add: 4 cups COLLARD GREENS, chopped finely

2 cups SPINACH, chopped finely.

Simmer gently until meat and greens are cooked (about 15 minutes).

Add 1 Ib. BONED SMOKED FISH.

Cook for five minutes. All water should be absorbed.

Add: 1 cup ONIONS, chopped finely and sauteed lightly in

1/2 cup VEGETABLE or PEANUT OIL with
1 or 2 small HOT PEPPERS (or 1 tsp. crushed red pepper).

Correct the Seasonings

Simmer five minutes longer.

Serve with white rice.


KIMA

Chopped beef stew is very popular in East Africa-sauteed with lots of spices it is most tasty. Made with chili powder as the major ingredient, Kima is called "Chili Fry" (or Chilli-Fry). When it is made with curry it is called "Ground Meat Curry." In Africa very often meat or vegetable extract is added to improve the beef flavor and can be included here if desired.

In a 4-quart saucepan:

Saute: 1 cup ONIONS, finely chopped

*1 tsp. GARLIC POWDER
*1 tsp. CURRY POWDER
*1/2 tsp. CHILI POWDER
1 tsp. SALAD HERBS
1/2 tsp. BLACK PEPPER and
1 cup SHREDDED COCONUT in
4 oz. OIL or butter until onions are soft.

*You may wish to decrease these amounts according to the hotness desired.

Add 2 Ibs. CHOPPED BEEF.

Saute until the meat turns brown.

Add: 1/2 cup EVAPORATED MILK

2 cups WATER
1/2 cup TOMATO JUICE and
1/4 cup LEMON JUICE.

Simmer gently for 20 minutes.

Correct the Seasonings

Serve in a large platter surrounded by RICE.


PINEAPPLE HAM WITH AVOCADO

In a 1 quart bowl:

Combine: 2 cups CRUSHED PINEAPPLE, canned

1/2 cup BROWN SUGAR
2 Tbs. PREPARED MUSTARD
1 tsp. GROUND CLOVES.

Lay out on a baking sheet 8 1/2-Ib. HAM STEAKS, cut 1/2-inch thick, side by side.

Spread pineapple mixture uniformly over the ham steaks.

Bake at 350' for 20 minutes or until the pineapple has glazed the ham. (If mixture has not glazed enough, sprinkle with brown sugar and return to heat for 5 more minutes.)

Peel and Stone 2 ripe AVOCADOS.

Cut in uniform 1/2-inch slices.

Lift each ham steak onto dinner plates with a spatula.

Arrange 4 or 5 slices of avocado on each ham steak.

Serve with BAKED SWEET POTATOES in their jackets.


CURRY OF VEAL WITH BANANAS

Cooked bananas give an interesting taste to any meat stew and are particularly good with the delicate navor of veal. Treat them like a vegetable. Make certain that they are on the green side or they will fall apart in the cooking.

In a 4-quart saucepan:

Saute: 1 cup ONIONS, finely chopped

1 Tbs. CURRY POWDER
1 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. GINGER in
2 oz. MARGARINE or BUTTER until light brown.

Add 2 Ibs. VEAL (from shoulder) cut in 1-inch cubes.

Saute for 10 minutes.

Add: 1 Ib. TOMATOES, cut in 1-inch wedges

1 cup WATER.

Simmer for 30 minutes.

Add 4 BANANAS, peeled and cut in 2-inch lengths.

Simmer for 15 minutes longer or until meat is done.

Correct the Seasoning

Pour into a 2-quart bowl.

Serve with a bowl of cooked WHITE RICE and a bowl of BRAISED CABBAGE (see page 63).


GREEN BEAN BREDIE

Bredie, or stew, is a typical meat dish which is always served in South Africa with rice. It can be made with any combination of vegetables but always includes mutton, preferably fat ribs. Since mutton is not generally available here, we have substituted lamb.

In a 4-quart heavy saucepan or Dutch oven:

Saute: 1 cup ONIONS, thinly sliced in

2 oz. MARGARINE until lightly brown.

Add 2 Ibs. LAMB (stewing) cut in 1-inch cubes.

Stir over heat until lamb is browned on all sides.

Add: 2 cups WATER

2 tsp. SALT
1/4 tsp. PEPPER
1 CHILI PEPPER cut in tiny pieces
2 Tbs. SUGAR.

Simmer for 30 minutes covered.

Spread: 2 packages REGULAR-CUT FROZEN STRING BEANS (thawed) over the meat and

1 Ib. POTATOES, peeled and cut in l/2-inch slices over beans.

Sprinkle with SALT, PEPPER, and PAPRIKA.

Cover tightly and simmer until vegetables are done.

Serve in a large bowl as a stew, with or without rice.


SPICED LAMB BALLS

West Africans are fond of meats, beans, and vegetables rolled into balls. Besides these Lamb Balls there are meat and bean balls, bean balls, Akara page 188, and meat balls page 173. The addition of spicy condiments makes them unusual and different from our own meat balls.

In a large skillet:

Saute: 1 cup YELLOW ONIONS, chopped coarsely with

1/2 tsp. CINNAMON
1 tsp. POWDERED GINGER
1 tsp. GARLIC POWDER
1 tsp. CRUSHED RED PEPPERS
l tsp. CORIANDER (powdered)
1 tsp. SALT in
4 Tbs. PEANUT OIL until onions are soft but not brown.

Cut 2 Ibs. COOKED LAMB (leftovers are fine) in 1-inch pieces and mix with the onion mixture.

Put through the meat grinder once using a coarse blade.

Blend: 3 large EGGS beaten lightly and

1/4 cup CRACKER or BREAD CRUMBS into mixture.

Form into small 1-inch balls and dip in bread or cracker crumbs.

Chill for 1 hour.

Deep-Fat Fry at 375' until brown, about 4 minutes.

Spear balls with toothpicks and place in a chafing dish.

Serve with Pilli-pilli sauce.


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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