Rainforest Organic African Red Palm Oil Recipes

ABENKWAN (PALM NUT SOUP) -- (a seafood soup)
2 cups palm oil (no substitutes)
1 cup onions, chopped
1 chile pepper, crushed, or 1/2 tsp cayenne pepper
2 cups tomato, chopped
2 cups okra
1 medium eggplant, cut into chunks
1 lb fish or crab meat
1/2 tsp salt
In a large, heavy stew pot, boil the palm oil for 10 minutes. Add onions and pepper and continue cooking on high heat for another 5 minutes. Reduce heat, add remaining ingredients and simmer for an hour or more, until soup is somewhat thickened. Stir from time to time. If there is too much palm oil on the surface for your liking, skim it off with a large spoon before serving.
African News Cookbook: African Cooking for Western Kitchens

KENTUMERE -- (FISH & SPINACH IN TOMATOES)
1 cup palm oil (no substitutes)
1 cup onions, coarsely chopped
1/2 tsp cayenne pepper
1 cup tomatoes
1 cup kippered herring
4 cups fresh spinach, chopped
Heat the oil in a large skillet or heavy pot, then saute onions and pepper together. Mash or grind the tomatoes and stir them in, along with the remaining ingredients. Cook at a moderate temperature for 15 minutes, or until fish is tender and flaky. If there is too much oil on the surface for your liking, skim some off with a spoon. Serve kentumere with cooked plaintain or rice.
African News Cookbook: African Cooking for Western Kitchens

TATALE (GHANAIAN PLANTAIN CAKES) -- (appetizer)
2 over-ripe medium plantains (black and soft)
1 small onion, finely chopped or grated
25 to 50 g (1 to 2 oz) self-raising flour
5 ml (1 tsp) palm oil (optional) salt and hop pepper, to taste oil, for frying
Peel and mash the plantains well. Put into a bowl and add enough of the flour to bind. Add the onion, palm oil, salt and pepper to taste. Mix well and leave to stand for 20 minutes. Fry in spoonfuls in a little hot oil until golden brown. Drain on kitchen paper and serve hot.
Caribbean and African Cookery, by Rosamund Grant

GARI FOTO -- (vegetarian, vegan side dish for stew)
25 g (1 oz margarine or palm oil
1 medium sized onion, chopped
2 fresh tomatoes, peeled and chopped
175 g (6 oz) carrots, chopped
175 g (6 oz) mushrooms, chopped
175 g (6 oz) green peppers, chopped
300 ml (1/2 pt) vegetable stock or water
hot pepper, to taste
100 g (4 oz) gari (gari is a coarse-grained roasted, grated fermented flour, made from cassava and used as a staple food in a similar way to ground rice)
Cook the onion and tomatoes in the margarine or palm oil, stirring until pulpy, in a non-stick saucepan. Add carrots and fry for a few minutes. Stir in the palm oil, then add the mushrooms, green peppers, stock and hot pepper. Cover and simmer for 10 minutes. Mix the gari into the sauce in handfuls, stirring constantly until all the liquid is absorbed. Serve hot with a vegetable stew or fish stew.
Caribbean and African Cookery, by Rosamund Grant

PLASAS (SPINACH SAUCE)
2 packages of frozen chopped spinach
1/2 pound smoked fish, flaked
1 large onion, chopped
1/4 cup peanut butter
3 cups water
1 1/2 cup palm oil
2 hot peppers or 1 teaspoon cayenne pepper
1 pound meat, stewing or chuck roast
Cut meat. Put in saucepan with two cups of water, salt, onion and pepper. Bring to boil and add palm-oil. Continue cooking partly covered. Cook for 1 1/2 hours over medium heat. Add spinach (previously thawed and drained), flaked fish and peanut butter mixed with water. Stir, cover and simmer for 10 minutes. Serve with steamed rice, drained), flaked fish and peanut butter mixed with water. Stir, cover and simmer.

Egusi (melon seed) Soup (serves five to six)
Ingredients
3 pounds goat meat
1 cup dried Crayfish
2 cups Melon seed, ground
1 teaspoon dried red pepper, ground or crushed
2 tablespoons salt
1 medium Onion, chopped
3 tablespoons red palm oil
bitterleaf, chopped (optionally, spinach or kale)
7 cups water
DirectionsCut meat in small pieces and place in skillet Combine with water, Onion, salt and boil for 15 to 20 minutes Add ground Melon seed and remaining ingredients, stirring as added Cook for 10 more minutes, and serve.
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Mbika with Meat
Ingredients
oil (palm oil is most authentic) and/or water
one to two pounds stew meat (or any meat), ground or cut into very small pieces (optional)
two or three chile peppers, chopped
one or two onions, chopped
two to four cups mbika, egusi, pumpkin seeds, or pepitas (shells or hulls removed)
Maggi® cube or Maggi® sauce
salt, pepper (to taste)
banana leaves or aluminum foil
Directions Roast and shell the egusi or mbika seeds (or their substitute) if they are not already roasted and shelled. Crush or grind them into a flour. Fry the meat, Onion, and chile pepper in an oiled skillet, until the meat is well browned. In a large bowl combine all other ingredients, stirring until they are throughly mixed. Add a little oil to the mixture (if desired). Add water as necessary until a thick paste is obtained. Add cooked meat, Onion, and chile pepper. Mix well.
Make serving-sized packets by wrapping the mixture in banana leaves or aluminum foil. (Hint: if using banana leaves, warm them for a minute in a hot oven or over the grill to make them more flexible. Remove the center ribs of each leaf by cutting across it with a knife and pulling it off. Cut the ends off each leaf to form a large rectangle.) Cook in a hot oven or on an outdoor grill for thirty minutes (or more), until hot all the way through and meat is done -- or -- steam on a rack in a large covered pot of boiling water.
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Chicken Tchibanga (serves 6)
Ingredients
the breasts of three chickens (skinned, boned, and halved)
1 Onion, finely minced
1 spoonful of minced garlic, or more
a handful of local greens
half a "stick" of butter
1 egg beaten with 1 tablespoon water
1/2 cup flour
1/2 cup breadcrumbs
1 tablespoon butter
1 tablespoon palm oil
Directions
Rinse and dry Chicken. Pound each breast flat by placing under a Tupperware® lid and hammering with a meat mallet, hammer, or rock.
Sprinkle with salt and pepper.
Chop greens and sauté in a little butter with garlic and onions. Place a spoonful of this mixture in the center of each piece of Chicken. Place a spoonful of butter on each piece as well. Roll up breasts, sealing the filling inside by pressing the edges.
Secure with toothpicks.
Coat each roll with flour, then dip into egg mixture, then coat with breadcrumbs (to make your own, slice bread thinly, toast, and smash; add basil, oregano, parsley). Melt butter in a skillet; add oil.
Brown Chicken over medium-high flame, then simmer for 20 minutes (or, if you have a functioning oven, bake at 400°F/205°C for 20 minutes).
Spoon drippings over rolls. .
Retrieved from "http://recipes.wikia.com/wiki/Chicken_Tchibanga"