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Rec.Food.Recipes Digest #182
Wed 25 Sep 1991

A:     Hot plantain crisps (Carol Miller-Tutzauer)
M:     Hkatenkwan (groundnut stew) (Carol Miller-Tutzauer)
OV:    Fufu (Carol Miller-Tutzauer)
SP:    Abenkwan (palm nut soup) (Carol Miller-Tutzauer)
M:     Kentumere (fish and spinach in tomatoes) (Carol Miller-Tutzauer)
O:     Cooked (or boiled) plantain (Carol Miller-Tutzauer)
A:     Avocado with smoked fish (Carol Miller-Tutzauer)
M:     Akotonshi (stuffed crabs) (Carol Miller-Tutzauer)
A:     Avocado with groundnut dressing (Carol Miller-Tutzauer)
A:     Tatale (Ghanaian plantain cakes) (Carol Miller-Tutzauer)
A:     Avocado and crab (Carol Miller-Tutzauer)
OV:    Gari Foto (vegan side dish for stew) (Carol Miller-Tutzauer)
MB:    Jollof Rice (Carol Miller-Tutzauer)
M:     Braised chicken with chiles (Carol Miller-Tutzauer)
M:     Shoko (beef and spinach stew) (Carol Miller-Tutzauer)
O:     Yam Foofoo (Carol Miller-Tutzauer)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#182 PLANTAIN-CRISP A "24 Sep 91" 1991
.RZ "HOT PLANTAIN CRISPS"
.KY AFRICAN GHANAIAN
From \fIAfrican News Cookbook: African Cooking for Western Kitchens\fR,
Africa News Service, Inc., edited by Tami Hultman, Penguin Books (Viking
Press), ISBN 0 14 046.751 3 (pbk).
.IH
.IG "4" "plantains"
(should be firm)
.IG "4 tsp" "lemon juice"
.IG "4 tsp" "ground ginger"
.IG "4 tsp" "cayenne pepper"
.IG "" "oil"
for frying
.PH
.SK 1
Slice the plantains into rounds
.AB "\(12 inch" "1 cm"
thick, and sprinkle lemon juice over the pieces, stirring to moisten.
.SK 2
In a separate bowl, combine the ginger and pepper.
.SK 3
Heat about
.AB "\(14 inch" "\(12 cm"
of oil in a heavy skillet until a test piece of plantain sputters. Roll
plantain pieces a few at a time in the spice mixture to coat surfaces, then
transfer to the skillet. Fry until outsides are crisp and golden. With a
slotted spoon, remove plaintains to an absorbent cloth (or paper toweling) for
cooling (slightly). Serve hot.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 HKATENKWAN M "24 Sep 91" 1991
.RZ "HKATENKWAN" "Groundnut stew"
.KY AFRICAN GHANAIAN CHICKEN
From \fIAfrican News Cookbook: African Cooking for Western Kitchens\fR,
Africa News Service, Inc., edited by Tami Hultman, Penguin Books (Viking
Press), ISBN 0 14 046.751 3 (pbk).
.PP
This is good served with FuFu, or dumpling.
.IH
.IG "1" "chicken,"
cut into pieces
.IG "1 inch piece" "ginger" "2 cm piece"
.IG "\(12" "whole onion"
.IG "2 Tbls" "tomato paste" "30 ml"
.IG "1 Tbls" "peanut oil," "15 ml"
or other light cooking oil
.IG "1 cup" "onion,"
well chopped
.IG "1 cup" "tomatoes,"
chopped
.IG "2/3 cup" "peanut butter" "150 ml"
.IG "2 tsp" "salt"
.IG "2" "hot chiles,"
crushed, \fBor\fR
.IG "1 tsp" "cayenne pepper"
.IG "1 medium" "eggplant,"
peeled and cubed
.IG "2 cups" "fresh or frozen okra"
.PH
.SK 1
Boil chicken with ginger and the onion half, using about
.AB "2 cups" "450 ml"
water.
.SK 2
Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat
for about 5 minutes. Add to the paste the chopped onions and tomatoes,
stirring occasionally until the onions are clear.
.SK 3
Remove the partially-cooked chicken pieces and put them, along with about half
the broth, in the large pot. Add the peanut butter, salt and peppers. Cook
for 5 minutes before stirring in the eggplant and okra. Continue cooking until
the chicken and vegetables are tender. Add more broth as needed to maintain a
thick, stewy consistency.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 FUFU OV "24 Sep 91" 1991
.RZ "FUFU" "African dumplings"
.KY AFRICAN GHANAIAN
From \fIAfrican News Cookbook: African Cooking for Western Kitchens\fR,
Africa News Service, Inc., edited by Tami Hultman, Penguin Books (Viking
Press), ISBN 0 14 046.751 3 (pbk).
.IH
.IG "2 \(12 cups" "Bisquick"
.IG "2 \(12 cups" "instant potato flakes"
.PH
.SK 1
Bring
.AB "6 cups" "1 1/3 l"
of water to a rapid boil in a large, heavy pot. Combine the two ingredients
and add to the water.
.SK 2
Stir constantly for 10-15 minutes - a process that needs two people for best
results: one to hold the pot while the other stirs vigorously with a strong
implement (such as a thick wooden spoon). The mixture will become very thick
and difficult to stir, but unless you are both vigilant and energetic, you'll
get a lumpy mess.
.SK 3
When the fufu is ready (or you've stirred to the limits of your endurance!),
dump about a cup of the mixture into a wet bowl and shake until it forms
itself into a smooth ball. Serve on a large platter alongside a soup or stew.
.NX
Conventional West African fufu is made by boiling such starchy foods as
cassava, yam, plantain or rice, then pounding them into a glutinous mass,
usually in a giant, wooden mortar and pestle. This adaptation for North
Americans may trouble you if you try to stick to minimally processed foods.
But it's worth trying at least once with West African groundnut stews.
.SH RATING
.I Difficulty:
moderate.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 ABENKWAN SP "24 Sep 91" 1991
.RZ "ABENKWAN" "Palm nut soup - a seafood soup"
.KY AFRICAN GHANAIAN FISH
From \fIAfrican News Cookbook: African Cooking for Western Kitchens\fR,
Africa News Service, Inc., edited by Tami Hultman, Penguin Books (Viking
Press), ISBN 0 14 046.751 3 (pbk).
.IH
.IG "2 cups" "palm oil" "450 ml"
(no substitutes)
.IG "1 cup" "onions,"
choped
.IG "1" "chile pepper,"
crushed, \fBor\fR
.IG "\(12 tsp" "cayenne pepper"
.IG "2 cups" "tomatoes,"
chopped
.IG "2 cups" "okra"
.IG "1 medium" "eggplant,"
cut into chunks
.IG "1 lb" "fish or crab meat" "450 g"
.IG "\(12 tsp" "salt"
.PH
.SK 1
In a large, heavy stew pot, boil the palm oil for 10 minutes.
.SK 2
Add onions and pepper and continue cooking on high heat for another 5 minutes.
.SK 3
Reduce heat, add remaining ingredients and simmer for an hour or more, until
soup is somewhat thickened. Stir from time to time. If there is too much
palm oil on the surface for your liking, skim it off with a large spoon before
serving.
.SH RATING
.I Difficulty:
very easy.
.I Time:
 1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 KENTUMERE M "24 Sep 91" 1991
.RZ "KENTUMERE" "Fish and spinach in tomatoes"
.KY AFRICAN GHANAIAN FISH
From \fIAfrican News Cookbook: African Cooking for Western Kitchens\fR,
Africa News Service, Inc., edited by Tami Hultman, Penguin Books (Viking
Press), ISBN 0 14 046.751 3 (pbk).
.IH
.IG "1 cup" "palm oil" "225 ml"
(no substitutes)
.IG "1 cup" "onions,"
coarsely chopped
.IG "\(12 tsp" "cayenne pepper"
.IG "1 cup" "tomatoes"
.IG "1 cup" "kippered herring"
.IG "4 cups" "fresh spinach,"
chopped
.PH
.SK 1
Heat the oil in a large skillet or heavy pot, then saute onions and pepper
together.
.SK 2
Mash or grind the tomatoes and stir them in, along with the remaining
ingredients. Cook at a moderate temperature for 15 minutes, or until fish is
tender and flaky. If there is too much oil on the surface for your liking,
skim some off with a spoon.
.NX
Serve kentumere with cooked plaintain or rice.
.SH RATING
.I Difficulty:
easy.
.I Time:
\(12 hour.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 PLANTAIN O "24 Sep 91" 1991
.RZ "COOKED (OR BOILED) PLANTAIN"
.KY AFRICAN GHANAIAN
From \fIAfrican News Cookbook: African Cooking for Western Kitchens\fR,
Africa News Service, Inc., edited by Tami Hultman, Penguin Books (Viking
Press), ISBN 0 14 046.751 3 (pbk).
.IH
.IG "4 large" "plantains"
.PH
.SK 1
Drop unpeeled plantains in boiling water. Cook for 15-20 minutes until a test
plantain is tender when pierced with a fork.
.SK 2
Peel before serving.
.NX
Boiled plantains make an easy-to-prepare base for meat or vegetable stews.
Because of the amount of agricultural chemicals used in fruit cultivation, we
suggest a good soap and hot-water scrub before cooking plantains this way. If
you prefer, you may peel them before boiling.
.SH RATING
.I Difficulty:
easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 AVOCADO+FISH A "24 Sep 91" 1991
.RZ "AVOCADO WITH SMOKED FISH"
.KY AFRICAN GHANAIAN FISH NOBAKE
From \fIAfrican News Cookbook: African Cooking for Western Kitchens\fR,
Africa News Service, Inc., edited by Tami Hultman, Penguin Books (Viking
Press), ISBN 0 14 046.751 3 (pbk).
.IH "(serves 4 as appetizer, 2 as entree)"
.IG "\(12 lb" "smoked fish" "225 g"
.IG "4" "eggs,"
hard-boiled, with whites separated from yolks
.IG "\(14 cup" "milk" "55 ml"
.IG "\(14 cup" "lime juice" "55 ml"
.IG "\(14 tsp" "sugar"
.IG "\(12 tsp" "salt"
.IG "1/3 cup" "light cooking oil" "75 ml"
.IG "2 Tbls" "olive oil" "30 ml"
.IG "2 large" "ripe avocados"
.IG "1 large" "red bell pepper,"
.br
\fBor\fR
.IG "12" "pimentos from a can or jar"
.PH
.SK 1
Remove the skin and bones from fish and flake the flesh with a fork.
.SK 2
In a deep bowl, mash the egg yolks with the milk until they form a smooth
paste. Add sugar, salt, and
.AB "1 Tbls" "15 ml"
of the lime juice. Then beat in the vegetable oil, a teaspoon or so at a time.
Add the olive oil in the same gradual manner.
.SK 3
Chop egg whites finely and add them to the bowl, along with the fish. Combine
thoroughly but gently.
.SK 4
Just before serving, cut the avocados in half, remove pits, and fill cavities
with the fish mixture. Garnish with pepper or pimento, and pass around the
remaining lime juice to sprinkle on individual servings.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 AKOTONSHI M "24 Sep 91" 1991
.RZ "AKOTONSHI" "Stuffed crabs"
.KY AFRICAN GHANAIAN FISH
From \fIAfrican News Cookbook: African Cooking for Western Kitchens\fR,
Africa News Service, Inc., edited by Tami Hultman, Penguin Books (Viking
Press), ISBN 0 14 046.751 3 (pbk).
.IH "(makes 16, to serve 6-8)"
.IG "2 lbs" "crab meat" "900 g"
(I think this recipe assumes raw crab meat to start; refer to instructions
below about boiling crab meat and alter technique if using pre-cooked, perhaps
by just boiling some ginger and cloves in small amount of water and adding a
bit to flavor crab. -cmt)
.IG "1 tsp" "salt"
.IG "1 inch piece" "fresh ginger" "2 1.2 cm piece"
.IG "4-6" "cloves"
.IG "4 Tbls" "cooking oil" "65 ml"
.IG "1 small" "onion,"
minced
.IG "1 tsp" "ground ginger"
.IG "2" "tomatoes,"
finely chopped
.IG "1 Tbls" "tomato paste" "15 ml"
.IG "2" "green bell peppers,"
finely chopped
.IG "pinch" "paprika"
.IG "1 tsp" "cayenne pepper"
.IG "1 Tbls" "dried shrimp"
(available in Oriental food shops)
.IG "\(12 cup" "whole-wheat breat crumbs" "40 g"
.IG "1" "egg,"
hard-boiled and finely chopped
.IG "1 sprig" "parsley"
.PH
.SK 1
Put crab meat in boiling salted water along with ginger piece and cloves. Cook
about 15 minutes, until meat is tender enough to flake with a fork. Drain,
flake and set aside.
.SK 2
In a heavy pot, heat oil to a moderate temperature and add other ingredients
in the following sequence, stirring for a minute or so between each: onions,
ground ginger, tomatoes, tomato paste, green pepper, paprika, cayenne, and
dried shrimp. Reduce heat and simmer for 4-5 minutes, stirring constantly,
until vegetables are cooked.
.SK 3
Add crab meat and stir another couple of minutes to heat it through.
.SK 4
Then spoon the mixture into clean crab shells or ramekins (small individual
baking dishes). Sprinkle bread crumbs on top of each crab and toast under an
oven broiler, being careful not to let the crumbs scorch. Garnish with egg
and parsley.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 AVOCADO+GNDNUT A "24 Sep 91" 1991
.RZ "AVOCADO WITH GROUNDNUT DRESSING"
.KY AFRICAN GHANAIAN NOBAKE
From \fICaribbean and African Cookery\fR, by Rosamund Grant, Distributed in
the U.S. by Seven Hills Books, Cincinnati, OH, ISBN 0-948817-13-5.
.IH
.IG "2" "avocados,"
ripe but firm
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "2 Tbls" "shelled groundnuts or peanuts" "30 ml"
.IG "\(12 tsp" "paprika" "2.5 ml"
.IG "\(12 tsp" "cinnamon" "2.5 ml"
.IG "" "chile powder [cayenne],"
to taste
.IG "" "salt,"
to taste
.IG "" "fresh chives,"
to garnish
.PH
.SK 1
Peel the avocados; cut out the stone and cut into cubes. Sprinkle with lemon
juice and set aside.
.SK 2
Grind the peanuts roughly with a rolling pin or in a grinder for a few
seconds.
.SK 3
Mix the peanuts and spices well. Sprinkle over the avocados with finely
chopped chives.
.SK 4
Refrigerate until ready to serve.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 TATALE A "24 Sep 91" 1991
.RZ "TATALE" "Ghanaian plantain cakes"
.KY AFRICAN GHANAIAN
From \fICaribbean and African Cookery\fR, by Rosamund Grant, Distributed in
the U.S. by Seven Hills Books, Cincinnati, OH, ISBN 0-948817-13-5.
.IH
.IG "2" "over-ripe medium plantains"
(black and soft)
.IG "1 small" "onion,"
finely chopped or grated
.IG "1-2 oz" "self-raising flour" "25-50 g"
.IG "1 tsp" "palm oil" "5 ml"
(optional)
.IG "" "salt and hot pepper,"
to taste
.IG "" "oil,"
for frying
.PH
.SK 1
Peel and mash the plantains well. Put into a bowl and add enough of the flour
to bind.
.SK 2
Add the onion, palm oil, salt and pepper to taste. Mix well and leave to stand
for 20 minutes.
.SK 3
Fry in spoonfuls in a little hot oil until golden brown. Drain on kitchen
paper and serve hot.
.SH RATING
.I Difficulty:
very easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 AVOCADO&CRAB A "24 Sep 91" 1991
.RZ "AVOCADO AND CRAB"
.KY AFRICAN GHANAIAN NOBAKE FISH
From \fICaribbean and African Cookery\fR, by Rosamund Grant, Distributed in
the U.S. by Seven Hills Books, Cincinnati, OH, ISBN 0-948817-13-5.
.IH
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "1 clove" "garlic,"
crushed
.IG "pinch" "sea salt"
.IG "" "freshly ground black pepper,"
to taste
.IG "pinch" "paprika"
.IG "1" "avocado"
.IG "6 oz" "white crab meat" "175 g"
.IG "" "spring onions"
to garnish
.PH
.SK 1
Mix together the lemon juice, garlic and seasonings.
.SK 2
Peel and remove the stone from the avocado and mash the flesh with the lemon
mixture.
.SK 3
Mix in the flaked crab meat, with a fork. Garnish with chopped spring onions.
Serve on fingers of toast.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 GARI-FOTO OV "24 Sep 91" 1991
.RZ "GARI FOTO" "Vegan side dish for stew"
.KY AFRICAN GHANAIAN
From \fICaribbean and African Cookery\fR, by Rosamund Grant, Distributed in
the U.S. by Seven Hills Books, Cincinnati, OH, ISBN 0-948817-13-5.
.IH
.IG "1 oz" "margarine or palm oil" "25 g"
.IG "1 medium" "onion,"
chopped
.IG "2" "fresh tomatoes,"
peeled and chopped
.IG "6 oz" "carrots," "175 g"
chopped
.IG "6 oz" "mushrooms," "175 g"
chopped
.IG "6 oz" "green peppers," "175 g"
chopped
.IG "\(12 pt" "vegetable stock or water" "300 ml"
.IH "" "hot pepper,"
to taste
.IG "4 oz" "gari" "100 g"
(gari is a coarse-grained roasted, grated fermented flour, made from cassava
and used as a staple food in a similar way to ground rice)
.PH
.SK 1
Cook the onion and tomatoes in the margarine or palm oil, stirring until
pulpy, in a non-stick saucepan.
.SK 2
Add carrots and fry for a few minutes.
.SK 3
Stir in the palm oil, then add the mushrooms, green peppers, stock and hot
pepper. Cover and simmer for 10 minutes.
.SK 4
Mix the gari into the sauce in handfuls, stirring constantly until all the
liquid is absorbed. Serve hot with a vegetable stew or fish stew.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 RICE-JOLLOF MB "24 Sep 91" 1991
.RZ "JOLLOF RICE"
.KY AFRICAN GHANAIAN CHICKEN
From \fIBetty Crocker's International Cookbook\fR, NY: Random House, ISBN
0-394-50453-4.
.IH
.IG "2 \(12 - 3 lb" "broiler-fryer chicken," "1125-1350 g"
cut up
.IG "2 x 16 oz cans" "stewed tomatoes" "2 x 450 g cans"
.IG "2 cups" "water" "450 ml"
.IG "2 tsp" "salt"
.IG "\(14 tsp" "pepper"
.IG "1 cup" "uncooked regular rice" "200 g"
.IG "\(14 lb" "fully cooked smoked ham," "100 g"
cubed
.IG "\(14 tsp" "ground cinnamon"
.IG "\(14 - \(12 tsp" "ground red pepper"
(or more to taste)
.IG "3 cups" "coarsely shredded cabbage"
.IG "8 oz" "green beans" "225 g"
.bk
OR
.IG "10 oz pkg" "frozen French-style green beans," "275 g pkg"
thawed can be substituted for fresh
.IG "2" "onions,"
cut into
.AB "\(12 inch" "1 cm"
slices
.IG "\(12 tsp" "salt"
.PH
.SK 1
Heat chicken, tomatoes (with liquid), water, 2 tsp salt and the pepper to
boiling in
.AB "5 quart" "4 \(12 l"
Dutch oven; reduce heat. Cover and simmer 30 minutes.
.SK 2
Remove chicken. Stir in rice, ham, cinnamon and red pepper. Add chicken,
cabbage, green beans and onions. Sprinkle with \(12 tsp salt. Heat to
boiling; reduce heat. Cover and simmer until thickest pieces of chicken are
done, 20-30 minutes.
.NX
There are lots of versions of Jollof rice. It is a common West African dish.
One I particularly like uses chicken, rice, onion, chopped tomatoes, and a
bunch of fresh thyme. Saffron added is also good as a variation -cmt.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 CHICKEN-BRAISE M "24 Sep 91" 1991
.RZ "BRAISED CHICKEN WITH CHILES"
.KY AFRICAN GHANAIAN CHICKEN
From \fIFiery Cuisines: A Hot & Spicy Food Lover's Cookbook\fR, by Dave Dewitt
and Nancy Gerlach, Chicago: Contemporary Books, Inc., ISBN 0-8092-5148-5.
.IH
.IG "3-4" "green chiles,"
skinned, seeds removed, chopped
.IG "3 lb" "chicken," "1 1/3 kg"
cut into 8-10 pieces
.IG "2 Tbls" "butter" "25 g"
.IG "1 Tbls" "peanut oil" "15 ml"
.IG "1" "onion,"
sliced and separated into rings
.IG "1 cup" "chicken broth" "225 ml"
.IG "\(12 tsp" "ground nutmeg"
.IG "" "salt and pepper"
to taste
.PH
.SK 1
Melt the butter and oil and brown the chicken, a few pieces at a time. As the
chicken browns, remove and keep warm.
.SK 2
Add the onion rings and saute until soft.
.SK 3
Add the broth, nutmeg, salt, pepper, and chile and bring to a boil.
.SK 4
Put the chicken back in the pan, cover with the stock, reduce the heat, and
simmer until the chicken is done - about 45 minutes.
.SH "Variation"
Make a stew by adding coarsely chopped onions, tomatoes, and corn while the
chicken is simmering.
.NX
Fresh tropical fruits such as pineapple, papaya, or mango along with baked
yams will complete this easily prepared chicken dish.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 SHOKO M "24 Sep 91" 1991
.RZ "SHOKO" "Beef and spinach stew"
.KY AFRICAN GHANAIAN BEEF
From \fITotally Hot! The Ultimate Hot Pepper Cookbook\fR, by Michael Goodwin,
Charles Perry, and Naomi Wise, Garden City, NY: A Dolphin Book (Doubleday &
Co), 1986, ISBN 0-385-19198-7.
.IH
.IG "6" "small canned tomatoes,"
with juice
.IG "1" "whole fresh hot chile"
.IG "4 medium" "onions,"
whole
.IG "\(14 cup" "green bell pepper"
.IG "6 Tbls" "vegetable oil" "100 ml"
.IG "1 lb" "stewing beef," "450 g"
cut in cubes
.IG "1 cup" "water" "225 ml"
(or beef broth)
.IG "\(14 tsp" "sugar"
.IG "\(14 tsp" "salt"
.IG "2 tsp" "cayenne"
(more or less to taste)
.IG "1 \(12 tsp" "minced fresh ginger"
.IG "\(34 - 1 lb" "fresh spinach" "350-450 g"
.PH
.SK 1
Reserve
.AB "\(12 cup" "110 ml"
of juice from the canned tomatoes, and discard the rest of the juice.
Combine the chile, tomatoes, onions, and green bell pepper in a food
processor, and process until the vegetables are minced but not pureed.
.SK 2
Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for
5 minutes over high heat.
.SK 3
Add the reserved tomato juice, water sugar, salt, cayenne, and ginger. Cover,
lower the heat, and simmer for 2 hours. Stir occasionally to keep from
burning.
.SK 4
Meanwhile, soak the spinach in warm water for 15 minutes. Then rinse
thoroughly, separate, rinse again (and even a third time if you want to be
extra careful), shred coarsely, and set aside.
.SK 5
After 2 hours, add the spinach to the pot and cook over medium heat for 30
minutes, until the water is gone and the spinach is cooked.
.SK 6
About half an hour before serving, prepare boiled rice. Serve Shoko with rice.
(Also good served with Yam Foofoo).
.SH RATING
.I Difficulty:
easy.
.I Time:
Approx. 3 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#182 YAM-FOOFOO O "24 Sep 91" 1991
.RZ "YAM FOOFOO"
.KY AFRICAN GHANAIAN
From \fITotally Hot! The Ultimate Hot Pepper Cookbook\fR, by Michael Goodwin,
Charles Perry, and Naomi Wise, Garden City, NY: A Dolphin Book (Doubleday &
Co), 1986, ISBN 0-385-19198-7.
.PP
Foofoo is a ubiquitous and much-beloved staple through most of West Africa,
whether topped with a fiery Palava sauce (or Shoko) or served as the bland
accompaniment to a main dish. Foofoo is traditionally made with cassava (aka
yucca and/or manioc), but it can be prepared as well with everything from
rice, yams, and plantains to instant mashed potatoes! It is also somewhat
harder to make than it would seem. Ellen Wilson quotes a traditional proverb
that goes, "If a woman were like foofoo, a man could get to know her before
he married her". What this has to do with foofoo (or women) is anyone's
guess.
.PP
In any case, this version of yam foofoo - traditionally made by pounding and
beating the yams in a mortar with a wooden spoon - has been adapted for a
food processor.
.IH
.IG "2 lb" "yams" "900 g"
.IG "\(14 tsp" "black pepper"
.IG "\(14 tsp" "salt"
.IG "1 tsp" "butter"
.PH
.SK 1
Place the yams in cold, unsalted water, bring to a full boil, and cook 25
minutes, or until soft.
.SK 2
Remove the yams, cook, and peel. Mash with the other ingredients.
.SK 3
Place in a food processor, and run briefly to remove lumps. \fBDO NOT
PUREE!\fR (If a processor is not available, go directly to step 4).
.SK 4
Remove foofoo to a bowl, and beat with a wooden spoon or wire whisk until
smooth. The foofoo should have a sticky, slightly resilient consistency.
.SK 5
Shape the foofoo into balls with your hands, and serve warm.
.SH RATING
.I Difficulty:
moderate.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]