Cookies From Zimbabwe Recipes Recipe For Chicken

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COOKIES FROM ZIMBABWE



Cookies from Zimbabwe image

Posted for the Zaar World Tour to Africa. I have yet to make these but I there is sweet potato bread, pie, biscuits and cake...why not cookies?

Provided by LAURIE

Categories     Drop Cookies

Time 17m

Yield 60 cookies

Number Of Ingredients 15

10 tablespoons butter
1/4 cup sugar
1 tablespoon lemon zest
1 teaspoon ground nutmeg
1/4 cup honey
1 egg
1 cup finely grated raw sweet potato
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon butter
1 -2 teaspoon lemon juice
1 1/2 cups powdered sugar
1 tablespoon water

Steps:

  • Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato.
  • In separate bowl. sift flour, baking powder, baking soda and salt.
  • Add it to the first mixture and blend well.
  • Arrange cookie dough by rounded teaspoons on ungreased cookie sheet.
  • Bake at 350 degrees for 7 minutes.
  • To make glaze, use a wooden spoon to combine all ingredients in glass container until smooth.
  • Add more water by the drop until glaze is easy to spread on cooled cookies.

ZIMBABWE COOKIES



Zimbabwe Cookies image

Make and share this Zimbabwe Cookies recipe from Food.com.

Provided by mybenz92

Categories     Dessert

Time 27m

Yield 60 Cookies

Number Of Ingredients 16

10 tablespoons butter
1/4 cup sugar
1 tablespoon lemon zest
2 teaspoons ground nutmeg
1 teaspoon vanilla extract
1/4 cup honey
1 egg
1 cup shred raw sweet potato
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons butter
4 teaspoons lemon juice
1 1/2 cups powdered sugar
2 tablespoons water

Steps:

  • 1.
  • Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato.
  • 2.
  • In separate bowl. sift flour, baking powder, baking soda and salt.
  • 3.
  • Add it to the first mixture and blend well.
  • 4.
  • Arrange cookie dough by rounded teaspoons on un-greased or wax-papered cookie sheet.
  • 5.
  • Bake at 350 degrees for 7 minutes.
  • 6.
  • To make glaze: Use wooden spoon or whisk to combine all ingredients in glass container until smooth.
  • 7.
  • Add more water by the drop until glaze is easy to spread on cooled cookies.

Nutrition Facts : Calories 60.1, Fat 2.2, SaturatedFat 1.4, Cholesterol 8.5, Sodium 59.6, Carbohydrate 9.5, Fiber 0.2, Sugar 5.1, Protein 0.7

ZIMBABWE AFRICAN CHICKEN STEW



Zimbabwe African Chicken Stew image

This is a family recipe passed down for generations albeit modified over time. The recipe may be modified to suit individual tastes; the recipe calls for the use of chile peppers but this ingredient may be completely omitted if serving children. Carrots, celery, and mushrooms may be added to the stew according to taste preferences. Serve with rice.

Provided by drcook

Categories     African Recipes

Time 45m

Yield 6

Number Of Ingredients 14

3 cups water
6 chicken drumsticks, or more to taste
1 large yellow onion, sliced into rings, divided
2 Scotch bonnet chile peppers, chopped, divided
1 clove garlic, divided
1 teaspoon salt
1 teaspoon ground black pepper to taste
1 (15 ounce) can tomato sauce
2 green bell peppers, chopped
2 green onions
1 teaspoon oregano
1 teaspoon paprika
1 (15 ounce) can stewed tomatoes, divided
2 fresh tomatoes, chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place water and chicken in a large pot. Add one third the onion rings, 1 chile pepper, one third the garlic, salt, and black pepper. Cook over medium heat until vegetables are tender, about 10 minutes; drain water. Transfer mixture to a glass casserole dish.
  • Place remaining chile pepper, remaining garlic, tomato sauce, green bell peppers, green onions, oregano, and paprika in a blender. Blend into a smooth sauce. Add another third onion rings and 1/2 can stewed tomatoes to the blender; blend sauce until smooth.
  • Pour sauce over chicken in the casserole dish. Add remaining stewed tomatoes, remaining onion rings, and fresh tomatoes; mix. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes, turning the chicken every 5 minutes. Remove aluminum foil and cook, uncovered, until chicken is no longer pink at the bone and the juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 235.1 calories, Carbohydrate 15.2 g, Cholesterol 85.1 mg, Fat 9.7 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 1005.4 mg, Sugar 8.5 g

ZIMBABWE AFRICAN CHICKEN STEW



Zimbabwe African Chicken Stew image

This is a family recipe passed down for generations albeit modified over time. The recipe may be modified to suit individual tastes; the recipe calls for the use of chile peppers but this ingredient may be completely omitted if serving children. Carrots, celery, and mushrooms may be added to the stew according to taste preferences. Serve with rice.

Provided by drcook

Categories     African Recipes

Time 45m

Yield 6

Number Of Ingredients 14

3 cups water
6 chicken drumsticks, or more to taste
1 large yellow onion, sliced into rings, divided
2 Scotch bonnet chile peppers, chopped, divided
1 clove garlic, divided
1 teaspoon salt
1 teaspoon ground black pepper to taste
1 (15 ounce) can tomato sauce
2 green bell peppers, chopped
2 green onions
1 teaspoon oregano
1 teaspoon paprika
1 (15 ounce) can stewed tomatoes, divided
2 fresh tomatoes, chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place water and chicken in a large pot. Add one third the onion rings, 1 chile pepper, one third the garlic, salt, and black pepper. Cook over medium heat until vegetables are tender, about 10 minutes; drain water. Transfer mixture to a glass casserole dish.
  • Place remaining chile pepper, remaining garlic, tomato sauce, green bell peppers, green onions, oregano, and paprika in a blender. Blend into a smooth sauce. Add another third onion rings and 1/2 can stewed tomatoes to the blender; blend sauce until smooth.
  • Pour sauce over chicken in the casserole dish. Add remaining stewed tomatoes, remaining onion rings, and fresh tomatoes; mix. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes, turning the chicken every 5 minutes. Remove aluminum foil and cook, uncovered, until chicken is no longer pink at the bone and the juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 235.1 calories, Carbohydrate 15.2 g, Cholesterol 85.1 mg, Fat 9.7 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 1005.4 mg, Sugar 8.5 g

ZIMBABWEAN CHICKEN AND VEGETABLE SOUP



Zimbabwean Chicken and Vegetable Soup image

This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick.

Provided by mary

Categories     Vegetable Soup

Time 2h

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
4 cups vegetable stock, divided
½ cup peanut butter
2 cups canned diced tomatoes, with juices
¼ teaspoon crushed red pepper flakes, or more to taste
1 cup finely chopped cabbage
1 cup chopped sweet potato
1 cup peeled and chopped carrot
1 cup peeled and chopped turnip
1 cup chopped okra
1 cup chopped cooked chicken, or to taste

Steps:

  • Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
  • Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 23.7 g, Cholesterol 11.6 mg, Fat 14.5 g, Fiber 5.8 g, Protein 12.2 g, SaturatedFat 2.9 g, Sodium 590.2 mg, Sugar 11 g

ZIMBABWEAN CHICKEN AND VEGETABLE SOUP



Zimbabwean Chicken and Vegetable Soup image

This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick.

Provided by mary

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
4 cups vegetable stock, divided
½ cup peanut butter
2 cups canned diced tomatoes, with juices
¼ teaspoon crushed red pepper flakes, or more to taste
1 cup finely chopped cabbage
1 cup chopped sweet potato
1 cup peeled and chopped carrot
1 cup peeled and chopped turnip
1 cup chopped okra
1 cup chopped cooked chicken, or to taste

Steps:

  • Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
  • Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 23.7 g, Cholesterol 11.6 mg, Fat 14.5 g, Fiber 5.8 g, Protein 12.2 g, SaturatedFat 2.9 g, Sodium 590.2 mg, Sugar 11 g

ZIMBABWEAN CHICKEN AND VEGETABLE SOUP



Zimbabwean Chicken and Vegetable Soup image

This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick.

Provided by mary

Categories     Vegetable Soup

Time 2h

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
4 cups vegetable stock, divided
½ cup peanut butter
2 cups canned diced tomatoes, with juices
¼ teaspoon crushed red pepper flakes, or more to taste
1 cup finely chopped cabbage
1 cup chopped sweet potato
1 cup peeled and chopped carrot
1 cup peeled and chopped turnip
1 cup chopped okra
1 cup chopped cooked chicken, or to taste

Steps:

  • Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
  • Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 23.7 g, Cholesterol 11.6 mg, Fat 14.5 g, Fiber 5.8 g, Protein 12.2 g, SaturatedFat 2.9 g, Sodium 590.2 mg, Sugar 11 g

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