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Lesotho: Lesothan Chakalaka with Pap

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Ingredients:

Lesothan Chakalaka: Serves 2-3

1 red bell pepper, finely chopped
2 tomatoes, finely chopped
1 onion, finely chopped
2 hot red chillies, finely chopped
1 carrot, finely chopped
2 Tbsp Cooking Oil
salt & pepper

Pap: Serves 2-3

300 g maize meal or polenta
300 ml water

Method: 25-30 Minutes (Total Cooking Time)

The first thing you need to do is to measure out the 300ml of water into a medium pot and bring to a boil. While you wait for it to boil, Weigh out 300g of polenta. (you can use cornmeal if you don’t have polenta). If you dont have access to a kitchen scale, 300g is a little less than 2 cups.

The pap will be quite dry, but don't worry it tastes great when you mix it with the chakalaka.

The pap will be quite dry, but don’t worry it tastes great when you mix it with the chakalaka.

 

Once the water is boiling, pour in the polenta and quickly give it a stir to mix it through. It will be a very dry, crumbly texture. Turn the heat all the way down to low, and put the lid on. You are going to let this simmer for 25 minutes, stirring every 4-5 minutes so that it doesn’t burn the pap.

Next, chop the vegetables. make sure to remember to stir the pap every few minutes. At the halfway point, I added about 1/4 cup of warm water, but the original recipe did not call for it.

Throw the carrot into a frying pan with about 2 Tbsp of oil. Fry this for about 4-6 minutes.

Carrots are about ready.

Carrots are about ready.

 

Once the carrots are cooked, throw in the rest of the vegetables except for the tomatoes. Fry these vegetables for about 5 more minutes. While this is cooking, you can add salt and pepper to both the chakalaka and pap (to taste).

Last, add the 2 chopped tomatoes to the pan, and cook this mixture until the tomatoes mush and form a type of sauce.

Lastly, dish out the pap on to plates, and then cover with the chakalaka. Your dish is ready to serve.

Source: cookingtheglobe.wordpress.com

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
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  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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