Never Miss Out On These Dishes

Morning Glory with African Sun

Morning Breakfast is the mother of the day for most people, though in the changing of this world, some prefer to eat their first meal of the day in the afternoon or in the evening. You can also use morning breakfast dishes as your desert after a nice delish meal or even as a snack; the world is in your hands. Well....

Tunisian Breakfast is the famously known as Bsissa by the Tunisian People. The meal is often

mixed in with couscous and variety of ingredients to make it appetizing. You can also add in your own favourite ingredients outside this recipe if you want to create a special dish for only you

NB: We do not own Copy Rights to this recipe

Recipe Reference: www.bestrecipes.com.au

Ingredients

2.6 cups couscous

2.6 cups water

½ cup brown sugar

¼ cup rice bran oil

11/2 cups mixed nuts chopped toasted

2 cups pitted dates roughly chopped

2 cups milk hot to serve

½ cup honey to serve

Instructions

Place couscous in a large bowl. Bring water, sugar and oil to boil in a heavy saucepan, stirring to dissolve sugar

Pour mixture over couscous and stir until well blended. Cover and let stand for 10 minutes

Fluff with fork to separate grains. Mix nuts and dates into couscous

Preheat oven 180 C.

Transfer couscous to 33 cm x 23 cm x 5 cm baking dish. Cover with foil and allow to cool

Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve with hot milk and honey of your choice from any country you are in

Prepare with a baking dish for 4 hours

East African Chapati

The Indian Roti in East Africa, with the only difference that is crispy than the original Indian Roti, because it has the crispy outer part through access fat that has brushed outer layers and edges of the dish and inside, softer. Widely loved in Countries like Tanzania, Uganda, Mozambique, Kenya and Burundi. The dish most enjoyed with side dishes like Scrambled eggs, meat stew etc. You can also enjoy it with a dish of your own choice too. Well for me, I love it with Eggs, which is my favourite meal out of all African Dishes

NB: We do not own Copy Rights to this recipe

Recipe Reference: www.africanbites.com

Ingredients

3 cups of all purpose flour

1 teaspoon sugar

11/2 teaspoon salt

3 tablespoon ghee( Clarified butter) or oil

11/4 cup warm water

Instructions

In a large bowl, add flour, stir a bit and add sugar and salt

Pour water and ghee or oil in the mixture

Knead to form a soft and sticky dough

Place dough on a heavily floured board and knead for about 8-14 minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do it. The Dough should be soft, elastic and smooth

Divide dough into 6 or 8 pieces according to preference and let it rest. The resting of the dough helps to relax the gluten and make it not only easier to work with but to produce tender Chapati

Use a rolling pin roll out dough into a circle. They do not have to be perfect circles

At this stage, you may proceed with cooking, however, if you want Chapati with layers, you have to do the next steps

Light oil Chapati dough with ghee

Be gentle with the oil

Then place dough on a heavily floured plate, press the dough down

Turn dough over and press down, lightly shake off excess flour

Shape dough like you would shape a paper fan, starting at one end, all the way to the opposite end

Then coil it up

When the dough has been coiled up, cover the dough with a damp cloth and let them rest for 20 minutes

Gently flatten out coiled dough and roll out. Begin rolling out the dough from the centre working outwards

Rotate the dough out each time you roll it, this helps to make a perfect circle. Make sure they are not rolled out to be thin

pour oil on pan. Then place dough on it

Cook for about 2/3 minutes rotating as need until golden brown

Serve Warm

Preparation: 1 hour

Cooking: 20 minutes

Total: 1 hour 20 minutes

Afternoon African Sky by GABI ODEBODE

Your stomach might be rumbling in the afternoon for some lunch and Goat Meat Stew is a way to go. A nice satisfactory dish that would bring life out of you, commonly consumed in West African countries such as Ghana and Nigeria. This dish is normally consumed during important social events such as weddings or funerals, or even just any kind of special occasion you thought of celebrating in your mind. You can also consume it in a comfort of your own home by simply spoiling yourself

NB: We do not own copyrights to this recipe

Recipe Reference:www.foodnetwork.com

Ingredients

1 pound bone-in goat meat (preferably leg), cut into 1-inch cubes, rinsed and drained

2 medium onions, chopped (about 2 cups)

1 1/2 teaspoons kosher salt

3 plum tomatoes, chopped

3 cloves garlic

1 small red bell pepper, chopped

1 habanero pepper (optional)

5 tablespoons vegetable oil

2 tablespoons tomato paste

1 teaspoon chicken bouillon powder

1 teaspoon Madras curry powder

1 teaspoon fresh thyme leaves

2 bay leaves, finely torn

Cooked rice and/or sweet plantains, for serving

Instructions

Combine the goat meat with 1/2 cup of the onions and 1 teaspoon salt in a medium pot. Add enough water to cover the meat

Cover with the lid and cook over medium heat, until tender, 45 to 50 minutes

Use a slotted spoon, transfer the goat meat to a medium bowl. Reserve the broth

Meanwhile, combine the tomatoes, garlic, bell pepper, habanero, if using, and 1 cup of the remaining onions in a blender or food processor; blend until smooth and set aside.

Heat 1 tablespoon of the oil in a large high-sided skillet over medium-high heat

Use the slotted spoon, transfer the goat meat to the skillet and cook until browned all over, about 3 minutes per side. Remove the goat meat to the same bowl

Add the remaining 4 tablespoons oil to the same skillet and heat over medium heat

Add the remaining 1/2 cup onions and cook, stirring occasionally, until softened, about 1 minute

Add the tomato paste and stir until grainy in appearance in the oil, about 5 minutes

Add the tomato-pepper puree and stir to combine

Cover and simmer for 5 minutes

Add the bouillon powder, curry powder, thyme, bay leaves and 1/2 teaspoon salt; stir to combine and cook for 3 minutes

Add the goat meat and 2 tablespoons of the reserved broth (save the rest for another use); stir to combine

Cover and simmer over low heat until a layer of oil appears on the surface and the stew is thickened and bright reddish in colour, about 10 minutes

Taste and add more salt, if needed. Serve with rice and/or sweet plantain

Desert and Things

Sweeten your tongue with Koeksister and Milk tart, with a dip of fruit yogurt on the side

Famously loved from South Africa, With a cool glass of Wine

Match up with the Browns Family!

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