Mama Africa's Recipes

Mama Africa's Recipes: Lamb Curry

2016-04-08T01:33:00.001-07:00

Mama Africa's Recipes: Lamb Curry: LAMB CURRY 1 large onion, sliced into rings 1 sprig fresh curry leaves oil 15 ml (1 T) garlic and ginger paste 60 ml (4 T...

Lamb Curry

2016-04-08T01:29:00.002-07:00

LAMB CURRY

1 large onion, sliced into rings

1 sprig fresh curry leaves

oil 15 ml (1 T)

garlic and ginger paste 60 ml

(4 T) mixed masala

2 ml (1/2 t) turmeric

2 medium-sized jam tomatoes

1 kg deboned leg of lamb, cubed; or stewing lamb

cubed 4-5 medium-sized potatoes

peeled and quartered fresh coriander leaves, chopped

Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown. Stir in the garlic and ginger paste, masala and turmeric. Add the tomatoes and braise for about 3 minutes. Add the meat, cover, reduce the heat and simmer for about 10 minutes. Add the potatoes and about 60 ml (1/4 cup) water, cover and simmer for about 20 minutes. Add the chopped coriander leaves towards the end of the cooking time. Season with salt if necessary. Serve with rice and sambals such as chopped onion and tomato.

Mama Africa's Recipes: Spinach Muffins

2015-09-07T00:51:00.001-07:00

Mama Africa's Recipes: Spinach Muffins: Ingredients: 1 cup chana / pea flour ½ cup cake flour 2 teaspoons baking powder ½ teaspoon salt ...

Mama Africa's Recipes: Pea and Haloumi Fritters Starter Recipe

2015-07-15T01:52:00.001-07:00

Mama Africa's Recipes: Pea and Haloumi Fritters Starter Recipe: Ingredients 250g frozen peas 1/2 cup (125ml) milk 2 eggs 30g cornflour 2/3 cup (100g) plain flour 1/2 tsp baking powder 250g hal...

Mama Africa's Recipes: Chunky carrot and sweet potato soup

2015-06-08T01:25:00.001-07:00

Mama Africa's Recipes: Chunky carrot and sweet potato soup: Ingredients: sunflower oil for frying 1 large onion, chopped 1 fresh ginger, peeled and finely chopped 5...

Mama Africa's Recipes: Curried Hake Kebabs - Recipe

2015-03-23T04:24:00.001-07:00

Mama Africa's Recipes: Curried Hake Kebabs - Recipe: INGREDIENTS: Marinade 15 ml Cooking Oil 1 Medium onion, sliced 2.5 ml Turmeric 7.5 ml Medium Curry powder 2 Peppercorns 1 B...

Bully Beef Muffins

2013-08-29T23:45:00.004-07:00

Bully Beef muffins

4 eggs

125 ml milk

75 ml oil

100g flour (200 ml)

10ml baking powder

1 ml salt

Knippie red pepper

1 (300g) bully beef

5 ml onion grated

100ml grated cheddar cheese

Method

Boil 2 eggs ( hard) shell and press fine

Beat one egg, oil and milk till well mixed

Sift flour, baking powder, pepper and salt

Mix with dry ingredients with the egg mixture

Oil Muffin pans

Put mixture in muffin pans

Mix the last egg with finely pressed egg, bully beef, onion and cheese

Spoon on top of muffin mix ( like a topping)

Bake 10 to 15 min in 200 Celsius oven

Makes 12

Garlic and Onion Potato Bake

2013-08-28T00:29:00.000-07:00

3 TBS butter, melted
3 TBS extra-virgin olive oil
10 - 12 russet potatoes, peeled
Kosher salt
1 small onion
3 TBS Diced Fresh Garlic
Finely Chopped Parsley

Preheat oven to 375f/190C degrees.

Combine the oil and melted butter in a small dish. Set aside.

Brush a round baking dish (around 9 - 10 inches) with a little of the butter and oil mixture. Spread

Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion and Garlic throughout potato slices - Sprinkle with salt and pepper. Drizzle with the remaining butter and oil. Top off with more Garlic. Bake covered for 30 minutes. Remove foil and bake for an additional 10 minutes or until lightly browned.

Spinach Muffins

2013-08-27T01:25:00.002-07:00

Ingredients:

1 cup chana / pea flour

½ cup cake flour

2 teaspoons baking powder

½ teaspoon salt

1ml cayenne pepper

1 cup cooked chopped spinach

1 cup grated cheddar cheese

100ml milk

100ml oil

1 egg

Method:

1. Sift dry ingredients together

2. Add Spinach and grated cheese and mix slightly

3. Beat milk, oil and egg together and stir into dry ingredients

4. Mix until flour is moistened – batter should be lumpy

5. Spoon into greased muffin tins, filling each two thirds full

6. Bake in a pre-heated oven at 190 degrees C for 15 – 20 minutes

Chunky carrot and sweet potato soup

2013-08-23T00:18:00.000-07:00

Ingredients:

sunflower oil for frying

1 large onion, chopped

1 fresh ginger, peeled and finely chopped

5 ml ground coriander

1 kg carrots, peeled and coarsely chopped

3 sweet potatoes, peeled and chopped

250 ml fresh orange juice

20 ml chicken stock powder

2 litre water

salt and milled pepper

5 ml sugar

45 ml chopped fresh parsley

Method:

Heat oil in a large saucepan. Add onion, ginger and coriander and sauté for about 3 minutes. Add carrots and sweet potatoes and toss to coat vegetables with oil. Add orange juice, stock powder and water and bring to boil. Reduce heat, add seasoning and sugar and simmer, partially covered, for 30 to 40 minutes, or until vegetables are tender. Purée soup coarsely in a food processor or blender. Return to saucepan, add parsley and heat through. Serve soup with crusty bread and cheese.

Vanilla Triangle Cake (In a Sandwich-maker)

2013-08-22T04:02:00.000-07:00

Makes : 12

Ingredients :

· 1 cup all-purpose flour

· 1 tsp. baking powder

· 1/2 cup butter ( I used cooking oil )

· 1/2 cup caster sugar

· 2 eggs

· 1 tsp. vanilla essence

Method :

· Sieve flour and baking powder in a bowl, keep aside.

· In a separate bowl, combine butter and sugar. Beat till creamy.

· Add in eggs, one at a time, beating well after each addition.

· Add essence and beat again.

· Fold in flour mixture.

· Prepare Sandwich Maker by brushing both sides of the sandwich maker ( cooking surface ) with cooking oil. Close and preheat until the light turns red.

· Spoon your cake batter in each well until full but not overflowing.

· Close the lid of the sandwich maker and cook for approximately 3 - 4 minutes or untilgolden brown.

· Take out the cakes, sprinkle with Icing sugar & serve right away.

My Notes :

· Check after 3 minutes with a toothpick, if the tooth pick comes out clean, it's ready. If not, cook a little longer, checking after every minute.

· They are best eaten right away. But you can make them in advance too, just microwave for a minute or so until warm.

Lazy Eggs Recipe

2013-08-20T23:32:00.000-07:00

Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well....
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 180/350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.

Amarula and White Chocolate Cheesecake

2013-08-19T23:14:00.001-07:00

Ingredients:
- 200 g ginger biscuits, crumbed
- 80 g butter, melted
- 690 g cream cheese
- 250 ml castor sugar
- 80 ml Amarula
-160 g white chocolate, grated
- Fresh berries

Method:
Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.

Curried Hake Kebabs - Recipe

2013-02-21T23:07:00.002-08:00

INGREDIENTS:
Marinade

15 ml Cooking Oil
1 Medium onion, sliced
2.5 ml Turmeric
7.5 ml Medium Curry powder
2 Peppercorns
1 Bay leaf
10 ml All Gold smooth apricot jam
15 ml Sugar
1 ml Salt
62.5 ml Fresh lemon juice

Kebabs

250 g Sea Harvest Hake Fillets, cut into bitesize cubes
8 Button mushrooms
4 Pickling onions, halved
8 Dried apricots
4 SkeMETHOD:

Marinade
1. Heat oil and saute onions until soft. Add turmeric and curry powder and fry for about 2 minutes.
2. Add remaining ingredients and simmer for about 10 - 15 minutes.
Kebabs
1. Thread fish cubes onto skewers alternate with onions, button mushrooms and pickling onions.
2. Place kebabs in the marinade and keep chilled in the refrigerator for 2 - 3 hours.
3. A shorter marinade time will influence the end taste and will be less flavoursome.
4. Brush oil over the grid and braai fish over medium heat coals for 5 - 10 minutes on each side until cooked.
5. Continue to baste with the marinade while cooking.
6. The Kebabs can be placed under the grill for 8 minutes or until cooked.
7. A great tip when working with skewer sticks, soak them in water to stop them from burning or use flat metal skewers.

Puffy Onion Rings - Recipe

2013-02-20T22:00:00.000-08:00

Ingredients:

2 large onions

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground black pepper

2 eggs

1/2 cup milk

1 teaspoon vegetable oil

vegetable oil, for frying

Directions:

Peel onions, cut into 1/4 inch slices, and separate into rings.
Combine dry ingredients; stir well.
Add eggs, milk, and 1 teaspoon oil, and beat until mixture is smooth.

Dip onions into batter; fry in deep hot oil (375 degrees F) until golden brown.
Drain on paper towels.

Vanilla Triangle Cake (In a Sandwich-maker)

2013-02-19T23:27:00.000-08:00

Ingredients :

· 1 cup all-purpose flour

· 1 tsp. baking powder

· 1/2 cup butter ( I used cooking oil )

· 1/2 cup caster sugar

· 2 eggs

· 1 tsp. vanilla essence

Method :

· Sieve flour and baking powder in a bowl, keep aside.

· In a separate bowl, combine butter and sugar. Beat till creamy.

· Add in eggs, one at a time, beating well after each addition.

· Add essence and beat again.

· Fold in flour mixture.

· Prepare Sandwich Maker by brushing both sides of the sandwich maker ( cooking surface ) with cooking oil. Close and preheat until the light turns red.

. Spoon your cake batter in each well until full but not overflowing.

· Close the lid of the sandwich maker and cook for approximately 3 - 4 minutes or until golden brown.

· Take out the cakes, sprinkle with Icing sugar & serve right away.

Granadilla meringue pie recipe

2013-02-06T23:50:00.000-08:00

Ingredients

3/4 pkt Marie biscuits, crushed

80g butter, melted

397g (1 can) Nestlé Condensed Milk

125ml lemon juice

grated rind of 1 lemon

3 eggs, separated

3 fresh granadillas or 1 can granadilla pulp

125ml castor sugar

5ml vinegar

15ml cornflour

Method

Preheat oven to 180ºC.
Combine crushed biscuits and melted butter and press into a pie dish.
Whisk together Condensed Milk, lemon juice, lemon rind, egg yolks and granadilla pulp.
Pur into biscuits shell.
Beat egg whites until stiff, gradually adding castor sugar.
Beat in vinegar and cornflour. (This will stabilise the merigue).
Pile on top of filling.
Bake for 10 minutes or until lightly browned.
Chill before serving.

Shrimp Thermidor Recipe

2013-02-04T01:08:00.000-08:00

Ingredients:

2 lbs raw shrimp, shelled and deveined

3 tablespoons minced shallots or 3 tablespoons scallions

6 tablespoons butter

6 tablespoons flour

3/4 teaspoon salt

1/4 teaspoon mustard powder

1 pinch cayenne pepper

1 cup milk

1 cup shrimp cooking water

3 egg yolks, lightly beaten

1/3 cup grated parmesan cheese

Directions:

Preheat oben to 425 degrees F.

Simmer the shrimp in boiling salted water for 3-5 minutes until shrimp just turn pink.

Drain, reserving 1 c of the liquid.

Set aside.

Simmer water in the bottom of a double boiler.

Melt the butter in the top of a double boiler (directly on the heat) and stir fry shallots until limp.

Add flour, salt, mustard and pinch cayenne pepper, stir until blended.

Add the milk and shrimp cooking water and heat, stirring constantly until smooth and thickened.

Remove pan from heat.

Vigourly stir 1 c of sauce into the yolks until well blended.

Add mixture to sauce in pan and put the top of the double boiler over the simmering water in the bottom.

Stir sauce for 1-2 minutes to completely cook the egg yolks.

Spoon 1/2- 3/4 c of the sauce in an ungreased 2 quart au gratin dish or shallow casserole.

Arrange shrimp in sauce and cover with remaining sauce.

Sprinkle with Parmesan.

Bake uncovered 10-15 minutes, until hot but not boiling.

Broil 6" from heat for 1-2 minutes to brown.

Serve with rice.

Potato Pizza Recipe

2013-01-31T22:11:00.000-08:00

Ingredients

2 cups of All purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
2 cups of Potatoes, Diced
1/2 cup of low fat margarine

Directions

If the potatoes are hot, mash them, the stir in the margarine until it has melted and is distributed evenly throughout the potatoes. Leave to cool.

Sift the flour and baking powder, and salt and stir into the mashed potato to form a soft dough.

If the potatoes are cold, mash them without adding the margarine. Sift the flour and baking powder and salt into a bowl.

Rub in the margarine with your fingertips until the mixture resembles fine bread crumbs, then stir the flour and margarine mixture into the mashed potatoes to form a soft dough.

Either roll out or press the dough into a 12" round on a lightly greased cookie sheet or pizza pan, pushing up the edge slightly all around to form a ridge before adding the topping of you choice.

This potato base is rather tricky to lift before it is cooked, so you will find it much easier to handle if you roll it out directly onto the cookie sheet.

Bake at 400 degrees F/200 degrees C for 20-25 minutes. The top crust will not get very brown. To verify if crust is done lift edge of crust, bottom should be browned. Cut in to 8 slices. Enjoy!!

If the dough is not required for cooking immediately, cover it with plastic wrap and chill it for up to 2 hours.

Number of Servings: 8

The Words Best Salad

2013-01-30T00:05:00.002-08:00

First of all, you need some lettuce. I have become obsessed with butter lettuce, and I have found what I think might be the world's best butter lettuce at....Costco, of all places. It comes two heads to a pack, and it is so fresh that it still has the roots attached. The whole thing is not even three bucks, and I usually get four salads from two heads.
Maybe this is a little wacky or whatever, but I have recently started eschewing salad dressing. Instead, I have started putting straight balsamic vinegar on my salads, and before you get super grossed out by that, it has to be a very particular balsamic vinegar, namely this one from Trader Joe's:

I could pour this balsamic vinegar onto a spoon and eat it straight. As you can see from this picture, I am already running low. As you can see from the picture above, I like to pour it straight onto the lettuce, rather than waiting to add the other toppings. This balsamic vinegar is so incredible that I swear to god, you do not need any other kind of dressing on your salad. Actually, you probably do not even need any other toppings on your salad, but that would be kind of weird to just eat lettuce and vinegar for lunch, very Ally McBeal of you, so next I say we add some more stuff:

Here are some fresh figs and some chopped up strawberries. Sometimes I use fresh figs and chopped up strawberries but sometimes I don't have fresh figs and chopped up strawberries, and in that case I use whatever fruit I have. Fruit on a salad is one of life's greatest pleasures, and if you disagree, then this is probably not the salad for you. Today I had no fresh figs or chopped up strawberries, so I threw some blueberries on instead and it was incredible. Frequently, I also add dried cherries.
After that, I add the cheese. This, needless to say, is the best part.

This is goat cheese, because I like the way it tastes with the strawberries. But sometimes I do not have goat cheese—are you sensing a theme here? I am really bad at grocery shopping—and then I use crumbled blue cheese instead. The crumbled blue cheese goes really well with the dried cherries, FYI, but then I think crumbled blue cheese goes well with anything, maybe even raw chicken that has been left on the kitchen counter in a moldy gym sock for four days. Okay, maybe not that.
Finally, for the pièce de résistance of my salad, I add some nuts. My nuts of choice are these incredible candied walnuts which are about five thousand dollars a bag at Trader Joe's, but you only need to add them sparingly to get a fantastic crunch.

So there we go, that is my salad, and it is kind of the best thing in the world.
This is what it looks like close up:

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Hamburger Patties Recipe

2013-01-27T22:31:00.000-08:00

Ingredients:

2 lbs ground beef (80 - 85% lean, more lean is too dry)

2 tablespoons dried onion flakes

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.

Mix ingredients with your hands using a light touch.

Don't be tempted to overmix.

If you do, it becomes too dense.

When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.

For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.

Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).

Traditional PIZZA Recipe

2013-01-25T01:23:00.001-08:00

For the dough

190 ml plain flour

3 ml salt

3 ml dried yeast

3 ml castor sugar

1 small egg

30 g butter

25 ml milk

25 ml water

25 ml oil

For the filling

3 medium-sized tomatoes, sliced not too thinly

115 g Gouda cheese

50 g anchovy fillets

6 black olives

3 ml dried marjoram

Salt and pepper

Warm the milk and water to blood heat and mix this into the yeast and sugar. Leave it to dissolve in a warm place, about 10 minutes. Form the flour and salt into a ring on the table. Beat the egg into the yeast when ready, and pour into the centre of the flour.

Gradually mix the flour into the liquid and when the ingredients have formed a dough, knead it for at least five minutes. Spread the dough out a little, place the butter in the centre and knead it in until the dough is smooth again and the butter evenly distributed.

Knead the dough by turning out on to a lightly floured board. Fold the dough over and push down with the heel of your hand, give a quarter turnthen fold over and push down again. Continue in this way until the dough is smooth and elastic.

Put the dough into a greased bowl, cover with a damp cloth and leave in a warm place for 40 minutes to “prove”. When the dough has doubled in size, knead the dough again lightly so that it returns to its original size, and form the dough into a 23 cm round.

Place the dough in a shallow sided tin. Arrange the tomato slices over the top, keeping a 1,2 cm border free around the edge from filling. Scatter the marjoram over the tomatoes, then season with a little salt and pepper.

Cut cheese into thin slices and arrange them over the tomatoes. Soak the anchovy fillets in a little milk for about 10 minutes to remove any excess salt, then cut each fillet in half length-wise and arrange the pieces over the cheese to form a trellis pattern.

Cut the olives in half, remove the stones then arrange them in between the trellis. Pour the oil around the pizza, then leave it in a warm place for 15 minutes to prove. Bake the pizza on the centre shelf of a fairly hot oven 200 C for 25 to 30 minutes, or until it is brown. Serves four.

Traditional South African Droewors (Drywors) Recipe

2013-01-22T23:53:00.000-08:00

This is also a very traditional South African sausage and is made much the same way as Boerewors, except that pork and pork fat are not used (pork fat tends to go rancid). Saltpetre is sometimes added as a preservative but will give the meat a reddish color, instead of the more traditional dark black color. To improve the flavor, droewors may be smoked after a day of hanging, then retuned to continue the drying process. Droewors and smoked droewors can be frozen for up to two months in an airtight container. The following 2 recipes will give you an idea of how to get started

Farm-Style Droewors (Makes about 4 kg's)

4.5 kg beef (Use shoulder or chuck)

2.5 kg fatty mutton (Use breast or shoulder)
15 ml ground cloves
15 ml grated nutmeg
12 g whole coriander
90 g fine salt
15 ml brown sugar
400 ml vinegar
90 g mutton sausage casings

Traditional Droewors
(Makes about 3 kg's)

4.5 kg beef (Use shoulder or chuck) or mutton (Use breast or shoulder)
1 kg sheep's tail fat
5 ml ground cloves
20 g whole coriander
34 g fine salt
10 ml freshly ground black pepper
90 g mutton casings

Place the coriander seeds in a dry frying pan and heat, stirring constantly until they become light brown. Remove them to a coffee grinder or pestle and mortar and crush the coriander seeds. Pass the crushed seeds through a sieve to remove the husks.
Cut the meat into 50 mm cubes, and mix together with all ingredients except the vinegar and casings. Mince the meat using a grinder with a coarse blade. Sprinkle the vinegar over the minced meat mixture and mix lightly (If you work too much with the meat, it will lose the coarse consistency)
Prepare the casings and stuff the mixture loosely into them.
Dip the sausages in a mixture of 4.5 litres boiling water and 350 ml vinegar, then hang them over wooden rods that are thick enough in diameter to prevent the inner surfaces of the sausage from touching.
Dry the sausage in a cook draughty place for 24 hours, then remove the sausage and flatten by rolling across a cutting board, so that any pockets of air in the sausage or between the sausage and the casing are removed. (These air pockets can cause mould to set in when the sausage is drying). Put the sausage back over the wooden rods and continue to dry to your taste. This will normally take about 2 weeks.

Grilled Potatoes and Onion Recipe

2013-01-21T00:56:00.001-08:00

4 potatoes, sliced
1 red onion, sliced
1 teaspoonsalt
1 teaspoonground black pepper
4 tablespoons butter
Directions
1. Preheat grill for medium heat.
2. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
3. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Steak and Stout Potjie Recipe

2013-01-17T00:07:00.000-08:00

4 T olive oil

1,25 kg braising steak, cubed

2 onions, chopped

2 cloves garlic, crushed

2 medium carrots, sliced

40 g flour

300 ml Guinness or milk stout

4 T tomato purée

300 ml brown stock

1 T chopped fresh thyme

Grated rind of 1 orange

1/ 2 t ground allspice

Pepper to taste

225 g button mushrooms

Salt to taste

Heat oil in pan and fry meat for 10 minutes or until well browned. Remove from pan and set aside. Add onions, garlic and carrots to pan and fry until soft, Stir in flour and fry slightly.

Add Guinness, tomato purée and stock and cook until thickened. Return steak to pan and add thyme, orange rind, allspice, pepper and cloves. Cover and cook gently for 2 hours or until meat is tender. Add mushrooms and salt for 10 minutes before serving.