Cooking the West African Way by Bertha Vining Montgomery & Constance Nabwire

Author:Bertha Vining Montgomery & Constance Nabwire [Montgomery, Bertha Vining & Nabwire, Constance]
Format: epub, pdf
Tags: Cooking, Children: Grades 4-6, West African cooking, Quick & Easy, Cookery; West African, Juvenile literature, Manners and customs, Cooking & Food, Food habits - Africa; West, Children's General Interest & Leisure, Africa; West, National & regional cuisine, YA), Quick and easy cookery, Juvenile Nonfiction, West Africa, Cooking & food (Children's, Food habits, Regional & Ethnic - African, Regional & Ethnic, Low-fat diet, African, People & Places, Wine, Methods, cookery: general interest, Africa, Food & drink, General, Low Fat, Health & Healing, Cookery
ISBN: 9780822541639
Publisher: Minneapolis : Lerner Publications Company, c2002.
Published: 2002-05-15T07:00:00+00:00

Groundnut Sauce

This sauce is made from groundnuts, better known in some countries as peanuts. Groundnut sauce is often substituted for meat dishes, although it is also served with dried meat and dried fish. 2 tbsp. vegetable oil

1. In a large frying pan, heat oil over

medium heat for 1 minute. Add

1 medium onion, peeled and

onions and sauté until transparent.

chopped

2. Add tomatoes and cook for 5

2 medium tomatoes, cut into biteminutes. Add eggplant and cook for sized pieces

5 minutes more.

1 small eggplant, with or without

3. In a small bowl, combine peanut

peel, cut into bite-sized pieces

butter and ø c. water and stir to

¥ c. smooth peanut butter*

make a paste. Add to tomatoø c. water

eggplant mixture and stir well.

4. Reduce heat to medium-low and

simmer, uncovered, for 10 minutes,

or until eggplant is tender.

5. Serve with rice, potatoes, sweet

potatoes, or plantains.

Preparation time: 30 minutes

Serves 4 to 6

* This recipe works best if made with

natural peanut butter with no sugar

added. Check the health food section of

your local supermarket.

35

Akara

This snack is often eaten with a sweetened custard. 1 c. dried black-eyed peas

1. Place the peas in a large, deep pan

and cover with water. Let soak for

∂ to ¥ c. water

a few hours or overnight.

¥ c. finely chopped onions

2. With your hands under water in the

ø tsp. black pepper

pan, rub peas together to remove

¥ tsp. salt

skins. Skins will float to the top and

can be skimmed off. Drain peas in a

¥ tsp. chopped and seeded chile*

colander and place in a blender or

or ø tsp. ground red pepper

food processor with ∂ c. water.

1 egg

Blend for about 20 seconds or until

smooth.

¥ to 1 c. finely chopped cooked

3.

shrimp (optional)

Place ground peas in a large bowl.

If mixture is dry, stir in water little

vegetable oil

by little until pasty.

4. Add remaining ingredients except

for oil and beat with a spoon until

light and airy. If, after adding the

egg, the mixture is too runny, add

1 tbsp. of flour.

* Fresh chiles have to be handled

with care because they contain oils

5. In a large frying pan, heat 1 inch oil

that can burn your eyes and mouth.

over medium heat for 4 or 5 minutes

After working with chiles, be sure

until temperature reaches 375°F.

not to touch your face until you

have washed your hands thoroughly

Drop teaspoons of dough into oil

with soap and water.

and fry about 5 minutes or until

golden brown. Remove akara from

oil with slotted spoon and drain on

paper towels. Serve immediately.

Preparation time: 30 minutes

Serves 6

36

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