Tag Archive for: Africa
Doro WatMissionary John and Nancy Roebke - One Africa Team
- 10 skinless, bone-in chicken thighs/drumsticks
- 1/2 cup berbere blend
- 1/2 cup sunflower or olive oil
- 1/3 cup niter kibe (clarified spiced butter)
- 2 juice of 2 lemons
- kosher salt
- 10 eggs at room temperature
- 6 large red onions finely diced
- 2 tsp minced garlic
- 1 1/2 tsp minced fresh ginger
- 1 tbsp tomato paste
- 1/4 tsp freshly ground pepper
- 1/4 tsp freshly ground black cardamom
- 2 1/2 cups chicken stock or water
- Injera, for serving
For niter kibbeh
- 4 tbsp butter infused with garlic, ginger, onion, black pepper, oregano, fenugreek, and turmeric
For berbere blend
- 1/2 tsp fenugreek
- 1/2 cup ground dried New Mexico chiles
- 1/4 cup paprika
- 1 tbsp salt
- 1 tsp ground ginger
- 1 tsp onion powder
- 1 /2 tsp ground cardamom
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- 1/8 tsp ground allspice
- Put the chicken in a bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.
- While the chicken is marinating, prepare a bowl with cold water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring back to a gentle boil and cook for 10 minutes.
- Transfer the eggs to the cold water, and shake or tap gently to crack the shells. Remove the eggs from the water and, when cool to the touch, peel. Set aside.
- Put the onions in a large skillet over medium heat. Cook, stirring constantly, until the onion pieces soften and the excess water is dried.
- Add the oil and caramelize the onions until the mixture turns golden brown in color.
- Add berbere, garlic, ginger, tomato paste, black cardamom and black pepper, and cook, stirring, for 10 minutes. The berbere will have a much better flavor if cooked longer.
- Add the clarified butter (niter kibe) and continue cooking for s minutes
- Add the chicken, turning to coat well with the sauce mixture.
- Add the chicken stock/ water and bring to a simmer, cover, reduce the heat to medium low and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is very thick, about 45 minutes.
- Remove the pan from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.
- To serve, place the chicken pieces and eggs on injera or serving plates, and spoon the sauce over.
African LasagnaKatherine Waldek - Former Missionary Wife in Malawi, Africa
- 1 lb hamburger
- 29 oz can of tomato sauce
- 1 tsp sugar
- 1/4 tsp thyme
- 1/4 tsp basil
- 1 clove crushed garlic
- 1 tsp oregano
- 1/2 cup butter
- 1/2 cup flour
- 1 tsp salt
- 4 cups milk
- pinch of nutmeg
- lasagna noodles
- 2-3 cups grated mozzarella cheese
- Preheat oven to 350 degrees, spray a 9 x 13 pan with canola spray or oil.
- Brown hamburger meat and drain fat.
- Combine tomato sauce ,sugar, spices and simmer 15-20 min.
- In separate pot, melt butter and mix in flour to make a roux, add salt and milk slowly and stir over low heat until sauce thickens, sprinkle with nutmeg.
- Layer a layer of uncooked lasagna noodles on the bottom of the prepared pan.
- Spoon half of the red sauce over the noodles then spoon half of the white sauce over the red sauce, top with an additional layer of uncooked noodles.
- Top that with remaining red sauce followed by remaining white sauce.
- Top with grated mozzarella cheese.
- Bake at 350 degrees for 45 min. Cool 15 min before serving.
- Reheats well in microwave and freezes well.
Zambian Nsima FrittersVivien K Gierach - Former Missionary Wife in Zambia, Africa
- Cooked leftover Nsima
- 2 eggs
- 1 cup breadcrumbs or ground nuts
- salt & pepper
- Cut Nsima into neat shapes 1 cm thick.
- Prepare coating by beating the eggs lightly.
- Add any spices you would like to the eggs along with the salt and pepper.
- Mix together.
- Heat fat in a frying pan.
- Dip the pieces of Nsima into the egg mixture, then coat with the breadcrumbs or ground nuts till it is completely covered.
- Drop into the fat and fry till golden light brown.
- Serve hot with a beverage.
African NsimaVivien K Gierach
- 3 cups water
- 1 1/2 cups mealie meal can substitute with corn meal
- 2 cups water
- Boil the 2 cups of water.
- In a sauce pan using a wooden spoon make a paste from 2-3 tbsp of the mealie meal or corn meal and one cup cold water.
- Add the boiling water and stir until the mixture boils again.
- Cover and boil ten minutes.
- Add the rest of the mealie meal or corn meal a little at a time and mix thoroughly.
- Reduce heat.
- Cover and leave to steam for ten minutes.
Malawian SamosasKatherine Waldek - Former Missionary Wife in Malawi, Africa
- 1 lb hamburger
- 2 tbsp butter
- 1 can green chilis
- 4 cloves of garlic finely minced
- 2 tsp ground coriander
- 1 onion finely chopped
- 1 tsp ginger
- 3 tsp curry powder
- 1/2 tsp salt
- 1 finely chopped seeded tomato optional
- 2 tbsp flour
- 2 tbsp water
- 1 package wonton wrappers
- oil for deep frying
- Saute onions and chili in butter, add and brown hamburger in very fine pieces, add spices and tomato if desired, simmer.
- All moisture should be evaporated.
- Place approx. 1-2 tsp of meat on inside of wonton wrapper and fold into triangle shape and secure edges with flour and water paste.
- Once all wrappers are filled deep fry until golden brown about 4 minutes drain on paper towel.
- Serve warm (you can reheat a tray of them in warm oven)
Nsima with pumpkin leaves, tomato, and ground nutsKathy Felgenhauer and Perseverance Kalyobwa
- 2 large handfuls of young, green pumpkin leaves (directly from pumpkin patch)
- 2 large tomatoes
- 1 1/2 cups ground peanuts
- 4-8 cups ground maize white corn flour as found in an African market
- Wash pumpkin leaves in a sink full of water and proceed to de-vein by grabbing hold of tiny strings and pulling them off – this makes the leaves easier to eat.
- Chop tomatoes into small pieces
- Place ¼ to ½ cup water in large pot and salt the water. Then put pumpkin leaves on top of the water and steam on the stove at a medium temperature. Put the lid on the pot.
- Once the leaves begin to steam – add the chopped tomatoes on top of the leaves and then add the groundnuts on top of the tomatoes. Replace the lid and continue to steam on medium/low heat.
- As liquid reduces, stir the vegetable/nut mixture and continue cooking until it has more of a creamy consistency with most liquid reduced.
- Now add ½ up water to bottom of another large pot. Salt the water. Add 2-4 cups ground maize and stir. Place on medium/low heat and cook until it begins to boil.
- As it starts to bubble, add hot water and more cups of ground maize until the desired amount. Continue to let it cook - stir occasionally in an upward motion until it has a thickness of mashed potatoes – quite stiff.
- Serve large spoonful of nsima onto a plate. Add a desired amount of vegetable relish on the plate. Eat with fingers – enjoy!
Nsima with bonongwe and peanut flour relishMindy Holtz, Gloria Chimaliro
- 4-5 cups bonongwe leaves (or spinach, kale, etc.) chopped
- 1 medium tomato chopped
- 1 small onion diced
- 1 cup peanut flour
- 1 tsp salt
- 1 cup water
- Bring water and salt to a boil in a pot.
- Add the chopped leaves and simmer, covered, for 3-5 minutes.
- Addonion, tomato and peanut flour. Mix well and simmer for 5 minutes longer.
- Serve with nsima or rice (see Nsima with pumpkin leaves, tomato, and ground nuts for nsima recipe)
Taste of Missions
This annual hybrid event, hosted by WELS Missions, will provide all WELS members an opportunity to connect with brothers and sisters in Christ from around the globe and be a part of the important gospel outreach occurring through our synod.