August African Recipes Secrets E-zine – 003

Welcome everyone to the third edition of the African Recipes Secrets E-zine! Thank you for sharing my love of cooking and baking African cuisine!

African Recipes Secrets continues to grow, reaching as far as Africa, Asia, and Europe. I really enjoy hearing from you, especially when you write to say how much you enjoyed the food or dessert you made, or to request a recipe not yet listed. This is the reason why I built this site - to meet your African recipe needs.

If you like my e-zine(or my recipes), please 'pay it forward' to a friend.
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Thanks again for visiting my website and trying out some of my African recipes.

Your Kitchen Helper,

Sonia


Contents:

* New African recipes highlights (recipes added to the site in July, 2008

* A quick and easy recipe

* A featured story from Germany - A Culinary Journey Around the World

* A featured Liberian proverb


New African Recipe Highlights

Here are all the new recipes added to the African Recipes Secrets website during the month of July.

Gravy Recipes

This is a recipe for making a quick homemade gravy.

Homemade Gravy Recipe

Drink Recipes

You can make some refreshing tropical fruit juices using these simple recipes:

Mango Juice

Pawpaw Juice

Pineapple Beer

Don't forget to sign up for my site blog if you haven't already (through the NAV bars on the left) and you will be notified every time a new recipe is added.


Quick and easy doughnuts

Feel like some doughnuts but don't have the time for dough-rising?

Check these out:

Quick and Easy Doughnuts

2 Cans Pillsbury Buttermilk Biscuits (makes 20 doughnuts)

Cooking oil
Sugar

Put some cooking oil in a sauce pan up to 1 inch. Heat the oil on medium.

Test-fry one 'doughnut' by placing in the hot oil. Reduce heat to medium low and alternate between medium and medium-low while cooking.

Fry dough until golden brown, flip, and then remove from oil when ready. Be careful not to over fry. They should be light and golden brown.

Place doughnuts on paper towels to remove the excess oil.

Place about 1/2 C of sugar in a bowl. Sprinkle in about 1 tsp ground cinnamon if desired and mix well.

Roll doughnuts in the sugar mixture and enjoy.


A Culinary Journey Around the World

About three months ago, Daniel (pictured on the right with Dominik on the left) contacted me from Stuttgart, Germany. He needed a recipe for ‘Liberia-night’. His ‘mission’ was to prepare the dessert for their upcoming culinary journey to Liberia.

Once or twice a month, Daniel and his four friends visit a different country of the world, right in their kitchen. To date, they have already ‘visited’ 18 countries, most recently Niger, Liberia, Ecuador, Andorra, Nauru, Cyprus, Latvia and Estonia.

Daniel, Almuth, Verena, Dominik, and another friend are all General Education teachers living in and around Stuttgart, south-west Germany. They were all in school together four years ago.

The friends started cooking together about two years ago. Soon after, they started on their “"Kulinarische Reise um die Welt" (German for “a culinary journey around the world”).

So how did this all begin?

It wasn’t long after they started cooking together that things got pretty boring. A year and a half ago, the friends grew tired of eating the same foods - pasta, pizza, sushi etc- over and over again. They soon realized that they needed to be more creative in their cooking. So Verena suggested that they cook foods from countries she has visited before. And then they thought, ”why not make this journey around the whole world?”

So they needed to find a way to pick the country to feature.

First, they used an atlas and a finger to randomly point to and choose a country to ‘visit’. That didn’t work out too well. So they printed the flag of each and every country of the world (a lot of work). And each time they meet, someone draws the next country to visit using a lottery system.

How does it work?

They usually meet at the same house, but sometimes they rotate. Although they enjoy cooking together, sometimes it’s not possible. That’s because some foods require long preparation times. But each person is responsible for one special part of the evening and each time, the responsibilities rotate. These include a main dish, dessert, drink and a lecture on the country of the evening.

Daniel’s Liberia-Night:

Appetizer- Baked pudding with eggs, sweet potatoes, nutmeg and vanilla.

Main dish- A chicken dish with paprika, peanut paste and lots of ginger served with rice.

Dessert: Sweet potato pone (served chilled)

Drink: Ginger Beer

Daniel’s Niger-Night:

Appetizer- A sweet-potato-vanilla-muskat-pudding

Main dish- Meatballs and zucchini-salad

Dessert- banana-pancake (Daniel says it tastes much better than it looks.


I think that this is such a great idea for learning about the foods of other cultures, especially if you enjoy cooking and baking.

So maybe you and YOUR friends can start a “culinary journey through Africa” . It doesn’t have to be anything fancy, just you and your friends having a good time cooking, baking, and eating.

If you do decide to start your club and need some advise, be sure to contact me.

I would love to help you out.


Featured Liberian Proverb

"John ('s) palm oil waste on John ('s) rice" (the 's is not pronounces).

When you have a nice plate of white rice and you are trying to pour a small amount of palm oil on your rice, you have to be very careful. If you make a mistake while pouring the oil from the bottle, you will soak your rice in oil. Your rice will be ruined and you will not be able to eat it.

If you are responsible for ruining your own rice, who can you yell at or blame? You did it to yourself. So 'John palm oil waste on John rice' means you or someone close to you caused your problem. So you can not do anything.

Suppose your kid drives your car into a tree. There isn't much you can do about it. Nobody's insurance to call and no one to sue. So you can say that "John palm oil waste on John rice".


Please contact me and do send me your photos and comments. I would love to hear from you and maybe even feature your experiences in my next newsletter!

Until Issue #4,

Sonia