If scallop shells are available, spoon mixture into shells, piling them high and serve with rice. This makes a very elegant dish.
In a 3-quart heavy saucepan:
Saute: 1 cup ONIONS, finely chopped
Add 1 Ib. TOMATOES cut in small wedges.
Simmer until tomatoes begin to cook.
Add 2 Ibs. CRABMEAT (or any seafood).
Saute lightly for 10 minutes.
Serve crabmeat over hot rice (2 cups rice to 5 cups water).
Chef Kurt Linsi of the Ethiopian Airlines was chef for Emperor Haile Selassie for ten years. He is one of the world's outstanding cooks. We love his method of broiling fish.
Place 2 or 3 freshly caught WHOLE FISH, cleaned, on a wire rack.
Lower the rack carefully into a long pan of salted lukewarm water.
Bring the water up to a boil slowly and simmer until the skin loosens.
Lift the fish out rack and all and place it directly over a hot charcoal fire.
Sprinkle with salt and pepper and, as soon as the fish begins to flake, remove from fire and serve immediately.
If fish appears dry brush it carefully with seasoned oil or butter (see page 227).
This is a great favorite in South Africa and a good luncheon to make on a busy day as it is simple to prepare. It can also be made with leftover meat or chicken. If you want to save time, you can use instant mashed potatoes and add to them a little onion sauteed in oil (not butter) to improve their flavor.
In a 2-quart saucepan:
Saute: 1 cup ONIONS, chopped
Add 3 cups COLD STEAMED FISH. cleaned from bones and flaked.
Add: 1 8-oz. can TOMATO SAUCE
Pack in a buttered 10-inch deep pie dish.
Spread 2 cups MASHED POTATOES over top.
Brush with: 1 EGG beaten, and thinned with
Bake at 350' for 30 minutes or until golden brown on top.
Cut pie in 8 wedges and serve.
We discovered this marvelous fish in an out-of-the-way restaurant in Dar Es Salaam. It was superb. The cook had prepared extra sauteed onions with tomatoes and held them aside as additional garnish. This might be a good idea for you.
Scale and clean 1 4- to 6-lb. WHOLE FISH (like red snapper, haddock, halibut, etc.)- one that will fit into a roasting pan.
Remove head if desired and cut gashes 2 inches apart across the entire fish.
In a small bowl:
Combine: 2 Tbs. SALT
Rub the seasoned salt into the gashes thoroughly. Allow to stand for 15 minutes.
In a 7-inch skillet:
Saute: 1 cup ONIONS, chopped coarsely or sliced, and
Place the fish on a rack in a roasting pan.
Fill bottom of pan with water up to the rack.
Spread the onion mixture all over the fish.
Simmer or bake at 350~ for 30 to 40 minutes or until fish is done.
Remove the lid and permit the water to evaporate or reduce by one-quarter.
Remove the fish carefully to a large platter.
Spread the onion mixture over the top of the fish as a garnish.
Serve with rice at the side, with the fish sauce, and with lemon slices.
Any size shrimp may be used in rhis curried dish, but small shrimp (over twenty five per pound) are just as satisfactory and far less expensive than the large shrimp.
In a 4-quart saucepan:
Saute: 1 cup CHOPPED ONION
Add: 1 cup COCONUT CREAM (see page 226)
Simmer until tender, about 20 minutes, covered tightly.
Add: 2 oz. LEMON JUICE
Cook until slightly thickened-about 10 minutes more.*
Serve hot with rice and accompaniments such as the following in a large sectioned relish dish:
*If a thicker curry is desired, dissolve 2 Tbs. cornstarch in 2 Tbs. water and add in the last few minutes of cooking.
Prepare 3 cups COCONUT CREAM (see page 226).
In a 12-inch skillet (electric if possible):
Saute: 1 Ib. ONIONS, thinly sliced
Cut in halves 4 1-lb WHOLE FRESH FISH (trout, sea bass, pike, etc.), cleaned, with heads removed.
Season with salt and pepper.
Saute fish in the butter mixture for 1 minute on each side.
Pour the coconut milk over the fish.
Cover tightly and simmer gently for 10 minutes.
Remove cover and baste constantly until fish is done and sauce has thickened to a cream consistency (about 10 minutes).
Lay fish out on a platter with a spatula and pour the sauce over it.
Serve with Foo-Foo (Fu-Fu).
Foo-Foo is pounded cassava or yam. It can be made from any mashed starchy vegetable and used as an accompaniment for a meat or fish entree.
Cook 3 Ibs. POTATOES in boiling salted water. Use either sweet potatoes, white potatoes, or yams, or a combination of any of them.
Remove the skins and mash.
Season to taste. Butter may be added but do not add liquid.
A quick Foo-Foo can be made with instant mashed potatoes. Cut down on the amount of liquid required in the directions to give a heavy consistency.
Kedgeree, a rice and fish combination which originated in India, originally was made with curry. The dish was adopted by the English and the curry was eliminated. If you like the flavor of curry, cook it with the rice (about 1 tsp. per cup of rice), as it adds an interesting flavor. In India fish and rice are usually prepared in equal amounts. In South Africa twice as much fish as rice is used.
In a 2-quart saucepan:
Melt 2 oz. BUTTER or MARGARINE.
Add 4 cups COOKED FISH, flaked, and stir gently.
Add: 2 cups COOKED RICE and
Stir gently over the fire until thoroughly hot.
Garnish the mixture with 4 EGG YOLKS, passed through a fine wire sieve.
Africans have an interesting method of preserving their fish by frying. You might try this if you made a large catch of fish or your neighbor brought some of his lucky catch to you.
Clean and Scale whole fish and remove insides.
Cut 3 large deep diagonal gashes on each side.
Combine: 1 Tbs. COARSE SALT
Rub salt mixture well into gashes on both sides.
Fry in 1 cup HOT OIL until light brown.
Reduce heat and continue frying slowly until fish is quite brown but not burned.
Lift fish from fat. Wrap in brown paper while still hot, cool, and refrigerate. The fish will stay fresh for two weeks or longer if refrigerated.
Lobster tails are expensive and this is a good recipe for making them go a long way.
Preparation of lobster:
Cover 8 6-oz. AFRICAN ROCK LOBSTER TAILS with warm water from tap.
Add: 1 Tbs. SALT and
Simmer slowly for 5 minutes.
Turn off the flame.
Allow to stand in the water for 30 minutes.
Cool and drain.
Split the soft (under) side of the tail around the edges and remove the meat.
Cut the meat into 8 uniform pieces and place in a 1-gallon bowl.
Blend in: 2 cups HONEYDEW MELON, peeled and cut in 3/4 inch squares
Fold in 5 EGG WHITES beaten stiff.
Stuff the lobster tails with this mixture, piling it as high as possible and rounding it out with a spatula.
Arrange the tails on a cookie sheet and bake at 425' for about 10 minutes until golden brown.
Serve with RICE BUJAMBURA (page 133).
Smoked fish is used in many combination dishes in West Africa but rarely by itself in a stew. We discovered this excellent stew in- of all places- the Y.W.C.A. in Accra, Ghana. A tiny young girl made the stew in a huge pot for about one hundred lunch guests, including ourselves. It was delicious!
We made this stew in our test kitchen in New York using smoked whitefish, and the dish evoked much enthusiastic response.
In a 4-quart saucepan:
Saute: 1/2 Ib. ONIONS, thinly sliced in
Add: 1 Ib. FRESH TOMATOES cut in 1-inch pieces.
Simmer with cover on for 15 minutes.
Debone 2 Ibs. SMOKED FISH (if smoked herring is used, soak it for 1 hour to remove excess salt).
Add the deboned, flaked fish and simmer for 10 minutes longer.
Correct the Seasoning with salt (if needed) and pepper.
Add water if necessary to bring to stew consistency.
Serve with RICE.
Be sure to check the saltiness of the dried codfish. It may need to be soaked overnight. If codfish tends to stick to pan in sauting, add 1 to 2 oz. butter but avoid stirring. Browning the fish is the secret of the flavor of the dish. If the fish is still too salty, soak it in cold water after browning.
In our country we tend to use codfish only in making codfish cakes. In Africa, dried fish is used often and in many different ways. It is interesting to note that most African dried fish come from Scandinavia and Iceland.
In a 10-inch Teflon skillet or pot:
Saute without oil 2 Ibs. DRIED CODFISH cut in 2-inch chunks until slightly brown.
In a 4-quart saucepan:
Bring to a boil: 1 Ib. TOMATOES, cut in small wedges
Add the sauteed codfish (desalted).
Simmer gently until most of the water is absorbed. Stir carefully to avoid breaking up fish.
Add 2 oz. BUTTER and allow it to melt over the DAGAA.
Serve with MASHED BANANAS and UGALI or RICE.
The pancakes are a meal in themselves, and require no other accompaniment than a green salad.
In a quart bowl:
Soak 1 Ib. PEA BEANS (any white beans will do) in water to cover overnight.
Drain excess water, and then in a 1-quart saucepan cover again with fresh water and
Add 1 Tbs. SALT.
Simmer slowly until tender.
Drain and put through a food mill or sieve into a 3-quart bowl.
Add: 1/2 Ib. FRESH TOMATOES, cut in 1/4 inch cubes.
In a large skillet:
Heat 1/2 cup PEANUT or any VEGETABLE OIL.
Drop the mixture by heaping tablespoons in the hot fat. It will spread out like a pancake.
Turn when the bottom is brown and firm.
Serve 2 pancakes as a portion.
Africans prepare fish in many interesting ways. Coconut is often used in cooking fish, as are pumpkin and squash as presented in the recipe below. In this dish the rice absorbs the flavors of all the ingredients and seasonings in the steaming process with most delicious results. This is an ideal dish to cook in individual casseroles if you have them. The secret is to cover the casseroles tightly so that the rice steams. Use aluminum foil if your casseroles do not have lids.
In a 6-quart Dutch oven or casserole baking dish:
Saute: 2 cups YELLOW ONIONS chopped finely with
Peel 2 Ibs. PUMPKIN (or yellow squash). Cut in 1 inch slices and lay over the onions.
Place 2 1/2 lbs. HALIBUT filleted, cut in 1/2- to 3/4-inch slices, carefully over the pumpkin.
Arrange 1 cup COCONUT peeled and cut in 1-inch strips over the fish.
Pour 2 cups WHITE RICE, uncooked, over the coconut and sprinkle with saIt.
Combine: 2 quarts WATER with the
Pour this liquid into the pot carefully so as not to disturb contents.
Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed.
Serve directly from the dish in which it is cooked. Do not stir before serving.
Section out portions, cut through, and remove with a wide spatula.
Any fish goes well in a Thebouidienne (pronounced CHEB-O-DJIN). If you use fillet of sole or flounder, roll up the fillets before cooking in this manner. We found this recipe in an out-of-the-way restaurant in Dakar frequented only by the Senegalese and consider it one of the best dishes in Africa.
In a 6-quart Dutch oven:
Saute: 1 cup ONIONS, chopped finely
Add: 1 6-oz. can TOMATO PASTE and
Lay 8 1/2-lb. pieces FISH FILLET such as haddock, halibut, etc., at bottom of pan.
Lay over fish: 8 wedges CABBAGE, 2 inches wide
Cover tightly and simmer for one hour over low heat until vegetables and fish are done.
Add 1 4-oz. jar WHOLE PIMIENTOS and cook for 2 minutes longer.
In a large soup plate:
Arrange 1 cup COOKED RICE as a bed.
Place 1 FISH PORTION in the center.
Arrange around the fish: 1 CABBAGE WEDGE
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