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HKATENKWAN (Groundnut Stew) (Ghana)

1 chicken,cut into pieces
1 piece ginger,1"
1/2 onion
2 c water
2 T peanut oil,or vegetable oil
2 T tomato paste
1 c onion,chopped
1 c tomatoes,chopped
2/3 c peanut butter
2 t salt
2 hot chilies,crushed
1 md eggplant,peeled and cubed
2 c fresh (or okra),Frozen
 
In a large pot, combine the chicken, ginger, the onion half, and the
water, bring to a boil, reduce the heat and simmer for 10 minutes.
In another large pot, heat the oil, add the tomato paste and cook, over
low heat, for about 5 minutes. Add the onions and tomatoes and cook,
stirring occasionally, until the onions are clear. Remove the partially cooked
chicken from the pot it was cooking in and put it, along with
about half the broth, in the pot with the tomato paste mixture. Add the
peanut butter, salt, and peppers. Cook for 5 minutes before stirring in
the eggplant and okra. Continue cooking until the chicken and
vegetables are tender. Add more broth as needed to maintain a thick,
stewy consistency.
 
Serve with Fufu.

FRESH FISH PEPPER SOUP

2 lb firm white boneles fish
-cut in bite-size pieces
4 c water
2 tomatoes
1 onion,peeled
3 sprigs fresh parsley
--or 1 teaspoon,Dried
-parsley
2 chilies (or jalapeno
-peppers)
- seeded
2 t salt
1 t thyme,Dried
 
1. Wash fish, place in large saucepan, and add 4 cups water.
2. Finely chop tomatoes, onion, parsley, and peppers and add to
water. Add salt and thyme and stir.
3. Bring mixture to a boil over high heat. Reduce heat to low, cover,
and simmer for 20 minutes or until fish is tender.
4. Serve immediately.
Serves 4 to 6

CHICKEN STEW (Ethiopia)

3 c Bermuda onions,finely
-chopped
1/3 c butter (or olive oil)
1/2 t cayenne pepper
1 t paprika
1/2 t pepper
1/4 t ginger,Ground
3 c water,divided
1 3 pound chicken,cut in 1"
-pieces
--including the neck and
-gizard
1/4 c lemon juice
8 whole hard eggs,Boiled
-peeled
 
In a heavy 4 to 6 quart pot or dutch oven, brown the onions, without
using any fat, stirring constantly, until browned. Add the butter or oil,
cayenne, paprica, pepper, ginger, and 1 cup of the water and stir to
combine.
In a bowl, combine the remaining 2 cups of the water and lemon juice.
Put the chicken in a large bowl, pour the lemon juice mixture over the
top, and let the chicken soak for 10 minutes.
Drain the chicken, add it to the pot with the onions, and stir to
combine. Simmer, covered, over low heat until the chicken is tender.
Add more water if necessary. If the stew is too watery, mix 2
tablespoons flour with 2 tablespoons water and stir it into the stew.
A few minutes before serving, add the eggs.
Makes 8 servings

BEEF STEW (Gambia)

2 lb lean stew meat,cubed
1 cn tomatoes,(28 ounce)
1 bell pepper,cut in strips
1 stalk celery,sliced
-diagonally
1 potato,cubed
1 lg carrot,sliced diagonally
1 yellow onion,sliced
1 sweet potato,cubed
1 t salt
6 T tomato paste
1/2 t cayenne pepper
1/2 c creamy peanut butter
1/2 c frozen peas,thawed
 
Combine the beef, tomatoes, bell pepper, celery, potato, carrot,
onion, sweet potato, salt and tomato paste in a 5-quart saucepan, and
mix well.
Bring to a boil, reduce heat, and simmer, covered, for 1 hour, adding
water if necessary.
Stir in the cayenne pepper and peanut butter. Simmer for 1 hour
longer or until the vegetables and beef are tender. Add the peas, and
simmer for 5 minutes.
Ladle onto a large platter. Garnish with bell pepper slices and parsley.
Serve over rice.

CHICKEN SALAD SUPREME

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
 
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat
first. Remove meat from bones and cut into cubes. Mix together oil, orange juice,
vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well,
add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in
boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add
mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread

SALT CODFISH IN POTATOE PUREE

Six large potatoes, one pint and one cupful of milk, two table-spoonfuls of butter, a small slice of onion, one pint of cooked salt codfish, salt, pepper, one large table-spoonful of flour. Pare the potatoes and boil half an hour; then drain off the water, and mash them light and fine. Add the salt, pepper, one table-spoonful of butter, and the cupful of milk, which has been allowed to come to a boil. Beat very thoroughly, and spread a thin layer of the potatoes on the centre of a hot platter. Heap the remainder around the edge, making a wall to keep in the cream and fish, which should then be poured in. Garnish the border with parsley, and serve.
To prepare the fish: Put the pint of milk on to boil with the onion. Mix flour and butter together, and when well mixed, add two table-spoonfuls of the hot milk. Stir all into the boiling milk, skim out the onion, add the fish, and cook ten minutes. Season with pepper, and
if not salty enough, with salt. This is a nice dish for breakfast, lunch or dinner.

CODFISH SOUP

Take one-half pound of salt codfish that has been soaked, cut it up into squares, but not small. Prepare in a saucepan four tablespoons of good olive-oil, and one small onion cut into pieces. Cook the onion in the oil over a slow fire, without allowing the onion to become colored, then add a small bunch of parsley stems, a small piece of celery, a bay-leaf, and a
small sprig of thyme. Cool for a few moments, then add two tomatoes, skinned and with the seeds removed, and cut into slices, two tablespoons of dry white wine, and one medium-sized potato, peeled and cut into slices, and, lastly,one cup of water. When the potato is half cooked, add the codfish, then one-half tablespoon more of olive-oil. Remove the parsley stems, and put in
instead one-half tablespoon of chopped-up parsley; add a good pinch of pepper, and some salt, if needed. When the vegetables are thoroughly cooked pour the soup over pieces of toasted or fried bread, and serve.

CHICKEN WITH NESTS

8 nested style angel hair pasta
8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded
Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper
and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over
each chicken breast. Place pasta nest carefully on top of chicken and spinach.
Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly.
Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5
minutes more. Serves 8.

LOBSTER SOUP

Have ready a good broth made of three pounds of veal boiled slowly in as much water as will cover it, till the meat is reduced to shreds. It must then be well strained.


Having boiled one fine middle sized lobster, extract all the meat from the body and claws. Bruise part of the coral in a mortar, and also an equal quantity of the meat. Mix them well together. Add mace, cayenne, salt and pepper, and make them up into force meat balls, binding the mixture with the yolk of an egg slightly beaten. Take three quarts of the veal broth and put it into the meat of lobster cut into mouthfuls. Boil it together about twenty minutes. Then thicken it with the remaining coral (which you must first rub through a sieve), and add the force meat balls and a little butter rolled in flour. Simmer it gently for ten minutes, but do not let it come to a boil, as that will injure the color. Serve with small dice of bread fried brown in butter.

DRIED BEANS SOUP

Put two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible. Take two pounds of the lean of fresh beef (the coarse pieces will do). Cut them up and put them into your soup-pot with the bones belonging to them (which should be broken in pieces), and a pound of lean bacon, cut very small. If you have remains of a piece of beef that has been roasted the day before, and so much undergone that the juices remain in it, you may put it into the pot and its bones along with it. Season the meat with pepper only, and pour on it six quarts of water. As soon as it boils, take off the scum, and put in the beans (having first drained them) and a head of celery cut small, or a tablespoonful of pounded celery seed. Boil it slowly till the meat is done to shreds, and the beans all dissolved. Then strain it through a colander into the tureen, and put into it small squares of toasted bread with the crust cut off.