KARA ISHI DABI BSHM 3A

TRADITIONAL AFRICAN RECIPE

APPETIZER

Briouat Briouats are little, crispy pastries from Morocco that can
be filled with a number of things, including cheese,
chicken, lamb, or lemon. The pastry is either fried or
baked, and other herbs and spices are frequently added
on top. It is often served as an appetizer after being
folded into cylinder or triangle forms. Briouats are
particularly well-liked during Ramadan.

INGREDIENTS
• 450 grams prepared beef Salt and pepper
• 2 teaspoons ground cinnamon, and more for serving 200 gr filo pastry
• 4 tablespoons butter 1 egg yolk
• 3 eggs 1 tablespoon icing sugar
• A handful of roughly chopped mint leaves

PROCEDURE
• Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove
skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with
salt and pepper. Mix well.
• Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally
until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the
mixture. Remove from heat and place in a bowl. Allow to cool slightly.
• Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips.
Brush each with melted butter. Place 1 tablespoon of mince mixture along short edge facing you. Carefully
roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry
with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so
pastry does not dry out.
• Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook
briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel.
Dust with cinnamon and serve warm with mint tea.
 SALAD

Kachumbari
A cool East African salad called kachumbari is made with
tomatoes, onions, and chili peppers that have been coarsely
diced. It can be used as an appetizer, salad, sauce, or relish.
Nyama Choma is served with it in Uganda, ugali and pilau
are offered with it in Kenya, while rice pilau or biryani are
typically served with it in Tanzania. There are many
different ways to prepare the meal, therefore some chefs
would use cucumbers, coriander, avocados, or lemon juice.

INGREDIENTS
• ½ medium red onion, diced
• 1 tsp salt
• 2 large tomatoes
• ¾ avocado
• 1 small chili (optional)
• ½ lime, juiced (approx 1 Tbsp juice)
• 1 Tbsp fresh cilantro, chopped

PROCEDURE
• Place the diced onion in a small bowl and massage the salt into the onion pieces. Cover the salted
onions with water and let stand for 10 min.
• Meanwhile, dice the tomatoes, avocado, and chili (if using). Place them in a medium bowl.
• Drain the onions and add them to the vegetables.
• Finish by adding the lime juice and cilantro.
• Mix well and taste the salad. Add salt or more lime juice if desired.
 SOUP

Bessara
A soothing Moroccan meal called bessara is created with
split peas or dried fava beans that have been puréed. It may
be made into a soup or a porridge, and the thicker varieties
are frequently used as dips. The meal is frequently served
with paprika and cumin on the side, and crusty Moroccan
bread is almost required. The puréed beans are generally
seasoned with olive oil, lemon juice, and garlic. Bessara is
typically served for breakfast and is particularly well-liked in
the winter.

INGREDIENTS
• 200 grams (8 ounces) fava beans
• 2 cloves garlic, or to taste
• 1/3 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 teaspoons salt, more to taste
• 1 teaspoon ground cumin, more to taste
• 1/2 teaspoon sweet paprika, more to taste
• 1/2 teaspoon hot paprika, more to taste
• Chopped parsley, for garnish

PROCEDURE
• Place the dried fava beans in a large bowl and cover with a generous amount of cold water. Set aside to
soak for 8 hours or overnight.
• When ready to cook, drain the beans and peel them if they weren't already skinned and split.
• Transfer the peeled fava beans to a medium-sized pot and cover with a generous amount of water. Bring
to a boil over high heat, then reduce the heat to medium and simmer the beans until tender, 1 hour or
longer.
• Drain the beans, reserving the liquid.
• Transfer the drained beans to a food processor, and add the garlic, olive oil, lemon juice, 2 tablespoons
of the reserved liquid, salt, cumin, and paprikas. Process on high speed until smooth, adding additional
liquid to thin the bessara as necessary. At a minimum, it should be thin enough to pour out onto a plate,
but may be thinned even more if a soup-like consistency is preferred.
• Taste the bessara and adjust the seasoning as desired.
• Reheat the bessara and serve warm, preferably in a warm dish so that the bessara doesn't cool rapidly.
• Garnish with parsley, and serve.
 MAIN DISH

Best Bobotie
Bobotie is a traditional South African meal cooked with
perfectly spiced ground beef with a rich, creamy topping. It
has a savory, zingy, spicy, fragrant, and rich flavor. a hearty
dinner flavored with African ingredients. A thin coating of
egg custard is topped with curried ground beef in the South
African dish known as bobotie. The origins of bobotie may
be traced to the 17th century in South Africa. During their
trips back and forth to Indonesia, Dutch traders established
camp in the region that is now Cape Town. Spices, culinary
methods, and recipes were all introduced by the merchants.
INGREDIENTS
2 tablespoons vegetable oil
2 medium onions, minced
1 ½ pounds ground beef
1 cup milk
2 slices Texas toast thick-sliced bread
½ cup raisins
1 tablespoon hot chutney
½ tablespoon curry powder
1 teaspoon apricot jam
1 teaspoon salt
½ teaspoon ground black pepper
1 large egg
1 pinch salt
1 bay leaf

PROCEDURE
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat oil in a large skillet over medium-high heat. Cook onions in hot oil until soft, 2 to 3
minutes. Crumble ground beef into the skillet; cook and stir until brown, 8 to 10 minutes.
• Pour milk in a shallow dish. Soak bread in milk. Squeeze excess milk from bread and set
milk aside.
• Add bread to beef mixture. Stir in raisins, chutney, curry powder, apricot jam, salt, and
black pepper. Pour mixture into the prepared baking dish.
• Bake in the preheated oven for 1 hour.
• Whisk together reserved milk, egg, and a pinch of salt. Pour over top of beef mixture. Lay
bay leaf on top of milk mixture.
• Continue baking until top is golden brown, 25 to 30 minutes. Remove bay leaf before
serving.
 DESSERT

MALVA PUDDING
Another wonderful traditional African treat you should try is
malva pudding. This delicious dish, which hails from the
South, is a sweet pudding with apricot jam. Your taste
senses will be awoken by the cake's spongy, fluffy, and
caramelized texture. Malva puddings are often served hot
with plain custard. The combination of malva pudding and a
couple scoops of vanilla ice cream is a favorite among many
Africans. Make sure that any sides you serve are particularly
sweet and ooey.

INGREDIENTS
• All Purpose or Plain Flour
• Baking Soda
• Salt
• Egg
• Sugar
• Butter
• Apricot Jam or Preserves
• Whole Milk
• White Vinegar
• Vanilla Extract
• Evaporated Milk

PROCEDURE
• Make the batter: All the ingredients for the cake mixed together make a runny batter. Pour the batter
into a greased baking dish.
• Bake the cake: Bake until a toothpick inserted into the middle of the cake comes out clean.
• Make the butter sauce: Simmer together butter, sugar, and evaporated milk. Pour the sauce all over the
cake.
• Let the cake rest and absorb the sauce: Let the cake rest for 5-10 minutes so it can absorb all of that
good butter sauce.
• Serve: Serve warm as it is or with your favorite toppings. You could serve the pudding with custard, ice
cream, or whipped cream.
 BEVERAGE

Zobo (Zoborodo) drink

A cheap and delectable beverage called zobo is served as
a light refreshment during events and ceremonies as
well as at home. It has gained popularity among
Nigerians due to its health advantages. The Hausa term
for the ingestible Hibiscus Sabdariffa plant and the well-
known beverage it produces is zobo (or zoborodo).

INGREDIENTS
• 2 Cups of dried Zobo leaves 1 glove of Garlic
• 1 big ripe Pineapple
• 1 small piece of Ginger
• Pieces of the fruit of your choice among Beetroot, Pineapple,
Mango, or Orange.
• Cubes of Ice
• Lots of water
• Sugar (as desired)

PROCEDURE
• Put the rinsed Zobo leaves into a clean pot, pour sufficient water until it covers the leaves, and leave
to cook on medium heat for 5 minutes.
• Add your Ginger plus the Garlic and add more water to the pot. Leave to cook for 30 more minutes so
that the leaves can get soft.
• After 30 mins, bring the pot down and leave to cook while you blend the Beetroot, Pineapple, Mango,
or Orange.
• Once it has cooled down, sieve out the Zobo leaves and pour the juice through a chiffon cloth to
effectively separate any tiny particles from the juice.
• Also, take the blended fruit juice and sift the chaff away using a Chiffon cloth. Pour the smooth
extracted fruit juice into the extracted Zobo juice.
•