South African Wine
Sudanese Lamb Shaiyah
From A Tour of African Gastronomy
Ingredients
A pound of cubed lamb
3 Bay leaves
2 Garlic cloves (sliced)
One small onion (diced)
One celery stalk, cut into 4 long pieces
1/2 tsp black pepper
1 tsp coriander
1 tsp cumin powder
Jalapeno pepper
One lemon or lime
How to Prepare
Add into a pot: the diced onions, celery, bay leaves, garlic, coriander, cumin, salt, pepper, and a cup of water.
Wash the lamb and add it into the pan. Mix and cook for 30 minutes on medium heat, meat needs to be tender and not overdone.
Reserve the liquid from cooked lamb. Add a tablespoon of oil into a frying pan, fry the lamb on high heat and cook for 15-20 minutes. Gradually add the reserved liquid to the lamb, and be careful not to overcook.
Decorate dish with lemon or lime and sliced pepper.
Serves 4
Moroccan Cous Cous
Ingredients
One cup of cous cous
One cup of water
3 tbsp butter
1/2 tsp salt
How to Prepare
In a saucepan boil water, butter and salt.
Once boiled, turn off the heat. Add the cous cous, put a lid on the pan and cover. Allow five minutes to sit.
Fluff up with a fork and serve.
Serves 4
Algerian Carrots
Ingredients
3/4 cups water
A Pound of carrots
3 tbs olive oil
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1 1/2 cloves garlic, crushed
1/4 tsp dried thyme leaves
One small bay leaf
1/2 tsp lemon juice
How to Prepare
Add the water into a saucepan, place a steamer basket into pan, cover and bring water to boil. Lower heat to medium setting, add the sliced carrots, cover and cook for 4-6 minutes or until tender. Reserve the liquid.
In a skillet add the olive oil on medium heat. Reduce to low heat and add: salt, pepper, cinnamon, cumin, garlic, and thyme. Stir and cook spices for 10 minutes. Add the reserved liquid and bay leaf, simmer and cover for 20 minutes.
Toss the carrots in cooked spices and heat for 2-3 minutes. Remove bay leaf, add lemon juice and serve.
Serves 4
Daube de Banana Dessert from the Seychelles
Ingredients
3 tsp of vanilla essence or one vanilla pod split
One tsp ground nutmeg
Two cups coconut milk
Two cinnamon sticks
Two large plantains (ripe)
Two tbsp sugar
1/2 tsp salt
How to Prepare
Peel the plantains
Cut each plantain in half, half it again, and you will have four long pieces
In a pan: add the cinnamon sticks to the bottom, put the plantain pieces cut side up on top, add the sugar, nutmeg and salt over the plantains
Add the vanilla and coconut milk. Boil the ingredients and cook for 10 minutes.
Turn the heat to a low setting and cook for 35 minutes. Check the mixture to make sure it's not sticking to pan.
Serves 4