Week 7 Journal

Week 7 journal World Cuisine

Week 7 menu: • • • • • • •

Kaklo – Bnana and Chile Fritters(W. Africa) Muamba Nsusu – Congo Chicken Soup Sosaties(S. Afrca) Yellow Rice and Raisins Grilled Tilapia Afria Hot Sauce Irio(E. Africa)

Kaklo – Bnana and Chile Fritters(W. Africa) •

2C. Banana, peeled and mashed • ½ C. Onion,1/8th dice • ½ C. Toms, Peeled, seeded, 1/8th dice • 1tbs. Green Chile. Seeded minced • 1 ½ Tea. Ginger, grated • ½ Tea. Salt • 1 C. A/P flour • 2 tbs. Water • As Needed Peanut or coconut oil, for frying Procedure: 1. Combine bananas, onion, Tom, and chile; mash. 2. Add ginger, salt, flour, and water to banana mix and stir combined; don’t overwork. Let rest 30 mins 3. 3in. oil over medium heat to 375. 4. Deep fry teaspoon size portions; drain on paper towels 5. Serve hot or cold as a snack or with meal.

Muamba Nsusu – Congo Chicken Soup •

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1 Chicken, 8 piece • 1 Q. chix stock • 2 tbs. palm oil 1 cup Toms, pealed, seeded, ½ in. dice • ¼ c. Tom paste • 1/3 c. Peanut butter.

Procedure: 1. Combine chix and stock; simmer until chix. Tender. Remove chix from stock and retain stock at simmer. Skin chicken and shred meal; set aside. 2. Heat oil; add onions and garlic, sauté for 3-5 mins. Until soft. 3. Add red pep flakes and diced toms. Bring to simmer 4. Combine 1 c. chicken broth from step 1 with tim paste and peanut butter; stir till smouth. 5. Combine meat, tom mix, chick broth, peanut mix. Stir and continue to simmer unit the soup is thickend, 5-10 mins, don’t boil. 6. Serve hot

Sosaties(S. Afrca) •

1 ½ c. Dried apricots • ½ c. dry sherry • 1 # Lamb, lean, cut 1 in. cubes • 8oz Pork ,lean cut ½ in. cubes • To taste S/P • 3 tbs. oil • ½ c. onions ¼ in. dice • 2 tea. Garam masala • 1 garlic clove, mince • 1 tbs. Sugar • 1 tbs. Tamarind paste • 1 c. wh. Vinegar • 1 tbs. Apricot jam • 1tbs. Corn starch • 1tbs. red wine Procedure: 1. Combine apricots and sherry med heat; simmer until plump. Remove from heat, cool 2. Combine lamb, pork with whole garlic, season with S/P and toss. 3. Heat oil add onions, sauté 3-4 mins. Add the garam masala and minced garlic, sauté stiring 1 min 4. Add sugar, tamarid paste, vinegar, jam, stir well and bring to boil. 5. Dissolve cornstarch in red wine, add it to pan, and cook until sauce thickend, 2 to 3 mins. Remove let cool 6. Toss meat with half sauce, reserve the other half. Marinate meat 1 hour at toom temp or 3 hours under refrigeration. 7. Drain from marinade, thread lamb, pork, and apricots on skewers. 8. Grill until browned on all sides, basting with marinade, serve with heated sauce on the side. Chef Critique:

Yellow Rice and Raisins •

2 ½ c. water or chix stock • 2 tea. Sugar • 2 tea. Turmeric, ground • ½ tea, salt • 1 tbs. butter • 1 cinnimon stick • ½ c. raisins • ½ tea lemon zet • 1 c. long-grain rice

Procedure: 1. Heat water to a boil, add all ingredients cept rice. Stir and dissolve. 2. Add rice and return simmer, cover, suimmer 20 mins 3. Remove cover and cook 5 mins longer, fluff rice with a fork and serve. Chef Critique:

Grilled Tilapia •

4 5-oz. Boneless, skinless tilapia fillets • ½ c. Veg oil • 1 c. Onions ¼ in. dice • 1 c. Gr. Bell pep, ¼ in. dice. • 1 tbs. fresh lemon juice • 2 tea wh. Vinegar • 1tea. Cayenne • 1 tea salt • African hot sauce

Procedure: 1. Combine all in griduients cept tilapia. Mix and marinate fillet. 30 to hour 2. Remove, grill, broil, sauté. 3. Serve with African sauce. Chef Critique:

African Hot sauce •

• 6 chillie peps. Dried mixture of abunch 1 c. G. bell pep, stemmed, seeded, chopped • 1 garlic clove • ½ c. onions • 10 tbs. tom paste • 2 tbs. water • ½ tea. sugar • ½ tea. salt

Procedure: 1. Remove stems and seeds from peps. Combine all ingridients in a food processor, or mortar and pestle. 2. Simmer 1 hour, cool serve Chef Critique:

Irio • 2c. water or stock • 1c green peas. Cooked drained • 3 c. potatoes, pealed quarterd • 1 ½ c. Corn Kernels (3 ears) • 3 c. Greens or spinach • TT salt Procedure: 1. Combine all ingridients bring to boil. Cover and simmer until tender, 15-20 mins; longer if greens used 2. Mash with potato masher until smooth and think. Chef Critique: