Thanks Ranger printed and saved . Will report back
on either how I mucked up the recipe or if in the unlikely event
I get it right and they taste may actually post a pic if I remember to
take the camera out of the vehicle

They look interesting

The Ranger wrote:
> 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.
>
> Two recipes I made last night a
> Curried Vegetables (South Africa)
>
> Author's Note: Indian influences are felt widely in South African cooking.
> In the region around Capetown, however, the major culinary force is that of
> the Cape Malay. This group of people take their tastes in curry from the
> milder curries of Southeast Asia, as shown in this dish of vegetables.
>
> Serves 8
>
> 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)
>
> METHOD:
> Heat the oil in a large heavy saucepan and pan-fry the potatoes for 5
> minutes on med-high heat or until they turn a golden brown. Drain the
> potatoes on absorbent paper and set them aside. Add the butter and onions to
> the saucepan and cook the onions for 5 minutes, or until they are soft and
> slightly brown. Add the tomatoes and spices and simmer, covered, over low
> heat for 15 minutes. Add the potatoes and cabbage, carrots and cauliflower
> and cook for an additional 15 minutes. Finally add the peas and cook for
> another 3 minutes, or until the vegetables are tender. Serve hot with rice.
>
> My notes: The Author specifies using a jalapeño chili but I used an Anaheim
> because it was what I had on-hand. If you want a little more heat, I'd bet a
> Serrano chili would work the charm, too. I used fresh English Peas but
> that's because those are available from my local farmers' market source. I
> also prefer Napa cabbage over regular cabbage so I used that this time.
>
>
>
> Mafé (Senegal)
>
> Serves 4 - 6
>
> Author's Note: Mafé is a Senegalese classic. It is also an entrant in to the
> peanut stew sweepstakes that could be held for dishes from all over the
> continent. Here the meat of choice is lamb, but mafé could also be prepared
> from beef or chicken. Traditionally the stew is served with rice.
>
> 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
>
> METHOD:
> Heat the oil in a heavy sauce pan, add the onion, and cook over medium heat
> until it's translucent. Add the meat and continue to cook, stirring
> occasionally, until it's is lightly browned on all sides.
>
> In a small bowl, mix the peanut butter with the cold water and pour over the
> meat. Dilute the tomato paste with the hot water, pour liquid over the stew,
> and stir well to make sure all the ingredients are well mixed. Add the
> remaining ingredients, lower the heat, cover, and cook, stirring
> occasionally, for 1 hour, or until meat is tender. Remove thyme sprigs and
> bay leaves. Serve with rice.
>
> My Notes: I had sunflower oil to hand so I used that instead with no
> noticeable detraction to taste. I don't know if using olive oil would impact
> the flavor or not. I also substituted chunky peanut butter because I enjoy
> the texture that this brings to dishes. I might cut the tomato
> paste/ho****er and use tomato sauce next time. I also used Basmati rice as
> the base starch for the entire meal. For once the 7 cups of rice turned out
> the way it was supposed to! I don't know how or why, either, so repeating
> that part of the dinner will be like winning the lottery twice; doable but
> not very likely.
>
> Anyhow... If you're interested in further recipes, the ISBN is 0-684-80275-9
> and the proper title is, "The Africa Cookbook: Tastes of A Continent" by
> Jessica B. Harris.
>
> The Ranger
> --
> Disclaimer -- I am not receiving royalties for said tome, sleeping with the
> author, nor any other nefarious purposes and plots.
>
>