P7 - African Experience

Many of the attendees at our African Experience queried as to the recipes for the served food.

Curried Potatoes (from East Africa)

Serves 4 -6

Ingredients
1kg potatoes, diced and parboiled
1 onion, chopped finely
1 clove garlic, crushed
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed cilantro/coriander seeds or ground coriander
1 teaspoon tomato paste
2 teaspoons lemon juice
1 tablespoon parsley, chopped
a little water
oil
salt

1. Heat the oil in a pan and saute the onion. When it is beginning to turn golden, add the garlic and cook for 30 seconds.
2. Now shake in the turmeric, chili powder, cinnamon and cilantro/coriander seeds and cook for about 1 minute to blend their flavours into the onion and garlic.
3. when this is done, mix in the tomato paste, lemon juice, parsley and salt. Stir before adding the parboiled potatoes. Stir the mixture well to distribute the sauce, add water to cover the base of the pan and them cook, covered, for 10 minutes or until the potatoes are tender and the liquid almost dried.

Kunde (Corn/maize and bean stew - from East Africa)

Serves 4

Ingredients
250g sweetcorn
225 g beans, cooked
1 onion, chopped
1 tomato, chopped
1/2 teaspoon curry powder
1/2 teaspoon turmeric
240ml coconut milk
oil
salt

1. First, heat up the oil and gently cook the onion until it becomes transparent. Then add the tomato and when it is soft put in the curry powder and turmeric. Mix well.
2. The sweetcorn and beans go in next. Mix all the ingredients well and partially mash the corn and beans with a potato masher or wooden spoon.
3. When ready, pour in the coconut milk and stir it in. Let the stew cook very gently, stirring from time to time, for 30-40 minutes or until the liquid has reduced to leave a fairly dry mixture. Season and serve with cabbage or salad.