Side Dishes & Relishes: Additional Recipes

Side Dishes & Relishes: Additional Recipes

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Recipes

HORSERADISH RELISH SAUCE

This relish is very popular in Tanzania and generally in East Africa. It can be used as a sauce over boiled beef or as a relish with any bland meat.

In a 1-quart saucepan:

Saute: 1/4 cup ONIONS, very thinly sliced, and

1 TOMATO, cut in half and thinly sliced, in
2 oz. BUTTER until soft but not brown.

Add: 1 cup GRATED WHITE HORSERADISH (bottled)

1 cup COCONUT MILK (see page 225)
1/2 tsp. TURMERIC.

Cook for 10 minutes.

Add: 2 Tbs. CORNSTARCH dissolved in

2 Tbs. WATER.

Cook until slightly thickened.

Serve 1 to 2 Tbs. hot or cold as a sauce over meats or poultry.


PINEAPPLE CHUTNEY

Use this chutney with any of the meat dishes as well as with curries.

In a 1-gallon saucepan:

Combine: 1 cup GREEN PEPPER, in 3/4-inch cubes

1/2 cup ONIONS, chopped in 1/2-inch pieces
1 lb. FRESH TOMATOES, in 3/4-inch cubes
1 WHOLE LEMON, cut in 1/2-inch cubes with skin left on
1 WHOLE ORANGE, cut in 1/2-inch cubes with skin left on
1/2 cup BLACK SEEDED RAISINS
1 cup FRESH PINEAPPLE, in 1/2-inch dice (or use canned tidbits)
1 cup WHITE VINEGAR
1/2 cup WHITE SUGAR
1/2 cup DARK BROWN SUGAR
4 Tbs. PRESERVED CANDIED GINGER, cut in thin strips
1 Tbs. SALT.

Simmer gently for 30 minutes. If mixture appears thick, add 1 cup pineapple juice. One teaspoon powdered ginger may be used in place of the preserved ginger.

Pack in hot sterile jars.


MANGO SALAD

Any yellow melon such as canteloupe or Spanish melon may be used if mangos ale not available.

In a 2-quart bowl:

Cut 2 MANGOS in 1/2-inch cubes in a 2-quart bowl.

Add 1/2 FRESH PINEAPPLE cut in 1/2 inch cubes.

Blend: 1/2 cup LEMON JUICE with

1 cup APRICOT NECTAR or ORANGE JUICE.

Pour juices over fruit.

Serve on LETTUCE CUPS individually or in a bowl.

Garnish with 2 or 3 FRESH STRAWBERRIES per salad.

For a variation on this salad, peel 4 avocados, cut them in half, and remove the stones. Fill with the above mango mixture and serve on a lettuce bed. Or you may alternate long slices of mango (or melon) with watermelon and grapefruit sections and serve with Jungle Salad Dressing (page 134).


M'CHICHA

The addition of chopped peanuts to the spinach gives it a delightful crunchiness, the grated coconut an unexpected flavor.

SPINACH AND GROUNDNUTS

In a 2 quart saucepan:

Melt 2 oz. BUTTER

Add: 2 12-oz. packages THAWED FROZEN CHOPPED SPINACH

1/2 cup GRATED COCONUT and
1/2 cup PEANUTS chopped finely.

Toss lightly until ingredients are combined, heated through, and all liquid is absorbed.

Correct the Seasoning with SALT and PEPPER.

Serve as a vegetable with any meat, poultry, or fish entree.


SPINACH SAUTE AND GROUNDNUTS

In a 2-quart saucepan:

Saute: 1/2 cup ONlONS chopped finely in

2 oz. BUTTER or MARGARINE until lightly brown.

Add 1 cup PEANUTS very finely chopped, or ground.

Saute until peanuts and onions are quite brown.

Add 2 packages THAWED FROZEN CHOPPED SPINACH

Saute all together lightly until liquid is absorbed.

Correct the Seasoning with SALT and a few drops of TABASCO.

Serve with poached or scrambled eggs.


BAMIA LADYFINGER RELISH

"Ladyfingers" is the African name for okra and a fitting one for a delicate vegetable that we do not use nearly enough. Of course, the relish is best if made with fresh okra. The canned okra is a compromise but it does make a new and different relish to add to your menu.

In an electric skillet or large frying pan:

Saute: 1/2 cup ONION, thinly sliced, in

2 Tbs. OIL until slightly brown.

Chop: 1/2 cup ONIONS

2 cloves GARLlC
CHILI PEPPER (or use 1 tsp. crushed red pepper)
1 inch FRESH GINGER (or use 1 tsp. ground ginger).

Add to oil and saute for 1 minute.

Add 2 Ibs. FRESH OKRA, trimmed at ends and cut in 1 inch slices (or drain two 16 oz. cans of okra).

Saute for several minutes.

Add FRESH TOMATO cut in thin strips.

Saute for 5 minutes.

Pack into hot sterile jar.

Serve hot or cold with meats and fish as a side relish.


LIMONES Y ACEITUNAS EN ESCABECHE

Pickled lemons and pickled olives are served in separate dishes but always together. What a nice change from the usual plain black olives to pickled black olives. And just think of pickled lemons! We are grateful to Spanish Morocco for these contributions to African fare.

In a 1-quart jar:

Place: 8 LEMONS each washed and cut in 8 wedges

3 Tbs. SALT
1/2 cup VINEGAR
1/2 cup SALAD OIL and
WATER to fill jar.

In a second 1-quart jar:

Place: 3 cups BLACK OLIVES, canned

3 Tbs. SALT
1/2 cup VINEGAR
1/2 cup SALAD OIL and
WATER to fill jar.

Cover jars.

Keep at room temperature for 1 week and then refrigerate until ready to use.

Serve with meat and fish or poultry as a relish.


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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