– 1 kg of lamb meat (leg of lamb or shoulder), veal (shoulder) or beef (low ribs)
– 1 onion
– 1 small bunch of parsley and coriander
– 2 cinnamon sticks
– 1/2 teaspoon of turmeric
– 1/2 teaspoon of ginger
– 1/2 of pepper
– 1/2 teaspoon ground cinnamon
– 300g of prunes
– 100g of almonds
– 3 or 4 eggs
– 1 tablespoon caster sugar (preferably roux)
– 2 tablespoons vegetable oil
1) Cut the meat into pieces of the same size and place in a heavy bottomed casserole dish.
2) Add the oil and brown the meat on all sides on medium-high heat (10 minutes).
3) Peel, wash and cut the onion into pieces, add it to the meat, mix to deglaze the juices.
4) Wash and chop the bouquet of herbs, add it in the casserole.
5) Add salt, turmeric, ginger, pepper, and 2 cinnamon sticks, mix well.
Lower the fire. Heat the spices 3/4 minutes, and add about 400 ml of water (preferably boiling). Do not pour water on the meat, but on the side of the casserole.
Put the lid on and switch back on medium heat. Bake for 20 to 30 minutes, depending on the meat used (check cooking using the tip of a knife).
6) Add water in small quantities if you find that the sauce has reduced too much.
7) In a saucepan, put the prunes, butter (about 50g), sugar, cinnamon powder and a small glass of water. Bring to a boil, then reduce the heat and let the prunes swell gently.
8) Put the almonds in a bowl and pour on boiling water, wait 10 minutes before removing the skin. Fry them in a little oil. Drain on paper towels. Book
9) Cook the eggs in water for 10 minutes, chill them under cold water before swallowing and cut into quarters. Book.
10) As soon as your meat is well cooked, you can start training:
– first dispose of the meat
– sauce coat (you can filter it if you do not like the onion pieces)
– add the prunes
– add the almonds
Serve warm, with bread to the semolina (recipe to come).
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.