"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 11-19-2005, 02:45 AM   #21
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
It's easy to find the ingredients here. There are a few asian shops in Geneva and some african shops too. Importantly there is a shop owned by a Tanzanian. That's where I get all the other stuff I cannot get from the asian shops.A lot of the spices are also readily available in most supermarkets here anyway.
__________________

__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 11-22-2005, 10:58 AM   #22
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Prawns Mozambique

Prawns
Peanut oil,
Hot peppers or red pepper flakes
Lemon juice( a tbspoon at least)
Garlic cloves(crushed)
Finely chopped dhania(fresh coriander)

Mix up all the ingredients(every ingredient should be according to your taste, I try and go easy on the hot peppers as too much means I won't be able too taste the prawns) and fry. Serve with rice or whatever you wish. I have tried it with pasta and it worked fine.
__________________

__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 11-22-2005, 11:16 AM   #23
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
That's a lovely recipe for prawns, sizzles!! I love prawns and when I cook them I like it keeping it simple... when you put too much stuff the delicate flavour of prawns tend to get drowned... it's like a variation of our favourite, cooked with butter, garlic and parsley!
We finally tried the gari (cassava flakes) just the other day, it did came out almost like polenta!! I made the Nyama keema, we skipped the clove (we didn't have any!!) and used sour cream instead of yogurt (all we had was strawberry flavoured!! somehow I didn't think it would go over well with the sauce ) but it came out delicious!!
__________________
urmaniac13 is offline   Reply With Quote
Old 11-22-2005, 03:26 PM   #24
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
^That's what I love about cooking...improvisation. Having said that, I wouldn't be tempted to use strawberry yorgurt...but maybe I should try, one never knows until they try. I can't promise that I will use strawberry yorgurt this year., so you just have to wait a long while until I get over the fact that the only yorgurt I love is natural.
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 11-22-2005, 03:42 PM   #25
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Quote:
Originally Posted by urmaniac13
That's a lovely recipe for prawns, sizzles!! I love prawns and when I cook them I like it keeping it simple... when you put too much stuff the delicate flavour of prawns tend to get drowned... it's like a variation of our favourite, cooked with butter, garlic and parsley!
We finally tried the gari (cassava flakes) just the other day, it did came out almost like polenta!! I made the Nyama keema, we skipped the clove (we didn't have any!!) and used sour cream instead of yogurt (all we had was strawberry flavoured!! somehow I didn't think it would go over well with the sauce ) but it came out delicious!!
I love prawns way too much. I would love to try your prawn recipes. I have a few myself and would share willingly.
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 12-01-2005, 10:57 AM   #26
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Maandazi

This is more like a Kenyan doughnut(goes great with tea kenyan style...brewed)
2 cups plain flour
3 tbs sugar
1 cup coconut milk
1 tsp corasely ground cardamom
A tsp dry yeast, and oil for frying

Mix all the ingredients with cocnut milk and bind them into a dough and knead the dough(add water if neccessary or flour if it still sticks to the side of the mixing bowl. The dough is ready only when you can lift it off the bowl without it trying hard too to stay there!)leave the dough in a warm place covered for 2 to 3 hours for it to rise. Then roll out the dough and cut intoo whatever shapes using cookie cutters and deep fry in hot oil on both sides.

Can be eaten hot or cold.I usually cook maandazi once a month and keep in an airtight container for at least a week, after that they go hard. Kenyan style tea is basically half milk half water, sugar and tea leaves, slowly brewed until it nearly boils over, then strained, and the tea leaves thrown away.and served piping hot(I can never stand adding cold milkk to my tea, it just makes it cold!
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 12-02-2005, 08:33 PM   #27
Assistant Cook
 
Join Date: Dec 2005
Posts: 1
African here. Not alot of Africans on English language food forums.
__________________
http://chefzadi.com
Algerian Recipes and Photos

http://bookofrai.com
farid is offline   Reply With Quote
Old 12-04-2005, 09:28 AM   #28
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Quote:
Originally Posted by farid
African here. Not alot of Africans on English language food forums.
Hi Farid, hard to understand why there are not many africans on the english language food forums considering that from Kenya down to southern africa, english is used, it's only in some West African countries that French is the official language, and Northern African using Arabic. Oh well, great to read recipes from Algeria. I will check out more recipes from the website, and try them out.thanks for the web address.
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 12-04-2005, 09:36 AM   #29
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Pilau Wa Kuku (chicken Pilau)

margarine
1 small onion chopped
1 tsp cumin seeds
1 tsp black peppercorns, whole
several whole cloves
1 tsp cinnamon
1 tsp cardamon powder
crushed ginger
crushed garlic
3 sliced tomatoes
2 potato, cubed
several pieces of chicken pieces(on the bone)
4 tbsp dhania, chopped


Method:

In a medium saucepan, melt the margarine and fry the onion until golden. Add all the spices and the salt. Stir fry for 2 minutes. Add the tomatoes, potato, and chicken, and mix everything together well. Wash the rice and add it in stirring gently to combine with other ingredients. Finally add in the dhania and and fry for about 3 mins and then pour in the water. Cover and bring to the boil. Lower the heat. Uncover and cook until the liquid evaporates. Cover and cook for 20 minutes on very low heat to allow it to steam.
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 12-07-2005, 08:22 AM   #30
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
This is another lovely dish with touch of India... I bet if you and Yakuta could get together you guys will be able to concoct some stupendous aromatic menu!!
__________________

__________________
urmaniac13 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.