"The Ranger" > wrote in message
ndwidth...
> One of my students from a class in my now-receding past stopped by before
> the last minute of the last hour of the last day of school bearing a book
> on African cuisine by Jessica B. Harris. It was his way of thanking me as
> he headed off to middle school.
>
> WOW! I love it! I am enjoying reading every page so far. What a rich
> continent regarding melding flavors without losing individual ethnic
> identities.

Except for the wee amount of peanut butter (and any vegetable oil could be
substituted) there's absolutely nothing African about those recipes...
whoever wrote that book wouldn't know a tube steak from a hill of beans.


> Curried Vegetables (South Africa)
>
> INGREDIENTS:
> 7 TBS. sunflower oil
> 8 small Yukon potatoes, peeled and coarsely chopped
> 2 TBS. butter
> 2 large onions, thinly sliced
> 2 large ripe tomatoes, peeled, seeded, and coarsely chopped
> 1 tsp. minced fresh ginger
> 2 tsp. minced garlic
> 1 small green *chili pepper, minced & added to taste
> 1-1/2 TBS. mild curry powder
> 1/2 small head of cabbage, shredded
> 8 carrots, peeled and cut into julienne strips
> 3 cups cauliflower
> 2 cups fresh peas (frozen can also be substituted)
>
>
> Mafé (Senegal)
>
> INGREDIENTS:
> 2 TBS. peanut oil*
> 1 large onion, minced
> 2 lb. lamb, cubed
> 1/2 cup creamy peanut butter**
> 1-1/2 cups cold water
> 1/3 cup tomato paste
> 2 cups hot water
> 4 large carrots, cut into disks
> 3 sprigs fresh thyme
> 2 bay leaves
> Salt and Pepper to taste
>