La Bouillie Africa Recipes

LA BOUILLIE (AFRICA)

La Bouillie (Africa) image

Found at MrBreakfast. http://www.mrbreakfast.com/superdisplay.asp?recipeid=1553 La Bouillie is a hot breakfast cereal from the African country of Chad.

Provided by Queen Dana

Categories Breakfast

Time 45m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

4 cups water
1 cup rice (you can also use wheat)
3 tablespoons natural-style peanut butter
3 tablespoons wheat
millet or cornflour
juice from one whole lemon
milk, as desired
sugar, as desired

Steps:

In a large sauce pan, bring 3 cups of the water to a boil. Add rice.
In a bowl, combine peanut butter with remaining cup of water. Stir until peanut butter is nearly all dissolved. Add mixture to cooking rice. Allow water to return to a boil and add the wheat, millet or corn flour.
When cereal nears desired thickness, remove from heat, stir in lemon juice and cover.
Add milk and sugr to achieve desired sweetness and thickness.
Serve warm.

Nutrition Facts : Calories 363.1, Fat 8.6, SaturatedFat 1.8, Sodium 13.1, Carbohydrate 62.5, Fiber 3.2, Sugar 1.5, Protein 9.4

BOUILLABAISSE

Bouillabaisse image

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Provided by Mary Young

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 40m

Yield 12

Number Of Ingredients 15

Ingredients

¾ cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
¾ pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
¾ pound fresh shrimp, peeled and deveined

Steps:

Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 6 g, Cholesterol 124.5 mg, Fat 18 g, Fiber 1 g, Protein 42.9 g, SaturatedFat 3 g, Sodium 202.9 mg, Sugar 2.3 g

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