Spinachandgroundnutspeanutseasternafrica Recipes

A SOUTHERN NORTH AFRICAN SANDWICH

A Southern North African Sandwich image

Provided by Food Network

Time 2h1m

Yield 4 to 6 servings

Number Of Ingredients 30

Ingredients

1/4 cup plus 1 cup warm water (approximately 110 degrees)
1 package active dry yeast
1 teaspoon sugar
4 cups unbleached all-purpose flour or bread flour
1/3 cup yellow cornmeal, plus 1 tablespoon
1 tablespoon salt
2 tablespoons unsalted butter, melted
2 teaspoons sesame seeds
2 tablespoons olive oil
Curly lettuce, for garnish
2 medium size eggplants
Salt
Olive oil
Freshly ground black pepper
1/2 cup flour
1/2 cup cornmeal
Paprika
Cayenne
3 green tomatoes, sliced
4 ounces butter
2 red peppers, roasted, peeled and seeded
3 fresh small red chiles, chopped
6 cloves garlic, peeled and chopped
2 tablespoons fresh chopped cilantro
2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds
1/2 teaspoon crushed cardamom seeds
2 tablespoons lime juice
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

For the Kesra: In a small bowl of 1/4 cup warm water, stir in the yeast and sugar. Stir lightly until yeast begins to dissolve. Allow mixture to stand until it begins to bubble, about 10 minutes.
In a standing mixer bowl, put flour and 1/3 cup of cornmeal. Make a well in the center and add yeast mixture, salt, and melted butter. Knead the bread and gradually add remaining warm water until dough is smooth and elastic.
Sprinkle baking sheet with olive oil and then dust with cornmeal. Separate the dough into 2 balls of equal size and sprinkle sesame seeds evenly over the loaves and flatten into round circles. Cover the doughs with a clean towel and let rise in warm place until doubled in size, about 1 hour.
Preheat oven to 425 degrees F. Prick the top of each dough with a fork all over. Bake for 10 minutes.
Lower heat to 375 degrees and bake an additional 15 to 20 minutes or until crusty and golden brown.
For the Vegetables: Preheat oven to 375 degrees F.
Cut the eggplant into 1/4-inch round slices and sprinkle with salt, let sit in colander for 10 minutes until bitter juices are extracted.
Rinse the slices, and toss with olive oil, salt and pepper. Roast the eggplant slices until they are tender and a little crisp.
Mix flour and cornmeal and season with spices, to your taste. Coat each tomato slice with mixture and heat butter in heavy skillet (preferably cast iron). Add the tomatoes and cook until golden brown on both sides. Drain on paper towels.
For the Harissa: Process all the ingredients in a food processor. Season, to taste, and reserve in a small bowl.
To assemble sandwich, spread 2 slices of Kesra with Harissa spread. Place a layer of eggplant, then tomatoes on bottom slice. Curly lettuce is optional. Top with other slice of bread.

SPINACH AND GROUNDNUTS (PEANUTS - EASTERN AFRICA)

Spinach and Groundnuts (Peanuts - Eastern Africa) image

This is from "Best of African Regional Cooking". It's simple but great. I didn't drain the spinach after cooking; just used it with a small amount of water in the last step

Provided by Debbie R.

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

10 ounces frozen spinach, thawed and drained
1 cup chopped onion
1 tablespoon oil
1/4 cup chopped unsalted peanuts

Steps:

Cook spinach in 1 T. water until tender.
Meanwhile, fry onions in oil until golden.
Add onions to spinach with peanuts and 2 T. water. Mix well. Bring to a boil, then lower heat and simmer several minutes to blend flavors.
NOTE: This would work w/other greens too: pumpkin, bean, sweet potato and casava leaves.

Nutrition Facts : Calories 124, Fat 8.9, SaturatedFat 1.3, Sodium 60.4, Carbohydrate 9, Fiber 3.4, Sugar 2.2, Protein 4.7

AFRICAN SPINACH AND GROUNDNUT STEW (AKA PEANUT, KENYA/TANZANIA)

African Spinach and Groundnut Stew (Aka Peanut, Kenya/Tanzania) image

This is from "Best of Regional African Cooking". The original calls for 1/2 c. finely ground unsalted peanuts. That's too much work, so I substituted peanut butter. This is a very thick, rich vegetable side. It is not a stew like we think of stews in the US. My husband liked it, and it is the only spinach dish he will eat.

Provided by Debbie R.

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 onion, chopped
1 chili pepper, chopped
1 tablespoon oil
1/2 cup peanut butter
1 cup light coconut milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt

Steps:

Saute onions and chili pepper in oil until onion is transparent.
Add peanut butter and coconut milk slowly, stirring constantly until it comes to a boil. Add spinach. Salt to taste.
Reduce heat and simmer 15 minutes or until spinach is cooked.

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