Sharing with you the Enashipai Experience under "Food"
Total Time 1 hr 30 min Servings 4 Ingredients: 0.720 kg Beef tenderloin trimmed of fat 0.050 kg Dijon mustard 0.150 kg crispy bread crumbs 0.060 kg chopped fresh parsley 0.020 kg chopped fresh rosemary leaves 0.020 kg chopped fresh thyme leaves 0.005 kg coarse (kosher or sea) salt 0.005kg freshly ground pepper 0.020 kg garlic, finely chopped Preparation: Heat oven to 500°F. Dress the portion of beef with kitchen string at about 1/2-inch intervals. Place beef in shallow roasting pan. Season,brush with mustard. In small bowl, mix bread crumbs and remaining ingredients. Pat bread crumb mixture onto mustard-coated beef, pressing gently.( Insert oven proof meat thermometer so tip is in thickest part of beef.)if you have one. Roast for 10 minutes. Reduce oven temperature to 350°F. Roast 30 minutes longer or until thermometer reads 135°F or150°F. Cover loosely with foil; let stand 20 minutes.Remove string from beef before carving. Garnish with rosemary sprigs. Red Wine Reduction Ingredients: 0.02 lt vegetable oil 0.200 kg mirepoix (carrots,celery,onion) 1 sprig fresh rosemary kosher salt 0.480 lt red wine 0.360 lt Brown stock 0.030 kg unsalted butter, chilled. 0.020 kg all-purpose flour Preparation: Heat the oil in a roasting pan over medium-high heat. Add the mirepoix, rosemary, Cook, stirring occasionally, until tender, and brown 2 to 3 minutes. Dust with the all purpose flour and cook for two more minutes.Add the wine to the brown mirepoix and cook over medium-high heat until syrupy, 15 to 20 minutes. Add the brown stock and cook until reduced to ¾, 15 to 20 minutes more. Strain through a fine-mesh sieve. Quickly add in the chilled butter,whisk until well blended adjust seasoning and serve. Potatoes Anna Ingredients: 0.650 kg potatoes , peeled 0.090 kg butter, melted Coarse salt and ground pepper Preparation: Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible. (Do not place sliced potatoes in water; the starch is needed to bind the layers.) Brush bottom of a 10-inch cast-iron pan or individual moulds or open ended cutters of your choice with butter. Starting in center of pan,mould or cutter arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush the top with butter, season well with salt and pepper. Repeat for two more layers. Place over high heat until butter in pan sizzles, 2 to 4 minutes. Transfer to oven; bake until potatoes are fork-tender and brown, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully transfer onto a plate, . Note: Brushing each layer with butter and seasoning with salt and pepper creates a delicious buttery flavor throughout. Seasonal vegetables Ingredients: 0.160 kg Carrots ,peeled, trimmed and turned 0.160 kg Baby marrow,cleaned,trimmed and turned 0.160 kg Broccoli cut into flowerettes 0.040kg Butter Salt to taste White pepper to taste Preparation Plunge vegetables one type at a time into plenty of boiling salted water, bring to the boil rapidly. Remove all scum and cook until tender. Refresh and drain the vegetables Melt the butter,mix all vegetables and toss for about 3 minutes untill they are heated through.Sprinkle with some salt and very little pepper. Serve hot.
Recipe: For Sponge Cake 3 large eggs 1/3 cup(67g) white granulated sugar 1/2 cup(62g) all-purpose flour 1/2 teaspoon (2g)baking powder 3/4 to 1 cup diced strawberries 1/2 teaspoon (3ml) vanilla For Mousse 1 cup strawberries 1 mango 1 teaspoon (5ml) strawberry extract 1 teaspoon (5ml) mango extract 1 cup (236ml) sweetened condensed milk 2 cups (473ml) heavy cream 1/2 cup (100g) white granulated sugar 12 ounce (340g) whipped cream cheese, at room temperature 1/2 cup diced strawberries 1 cup diced mangoes 1/2 ounces unflavored gelatin (6 gelatin sheets) 1/4 cup (60ml) water 150g of dark cooking chocolate How to prepare: Preheat oven to 350F. Place the eggs and sugar into mixer bowl and whisk on high speed for 7 to 8 minutes until eggs are very voluminous and almost white in colour. In a separate bowl, combine the flour and baking powder. Sift small amounts of flour into the eggs and fold gently but thoroughly after each addition. Fold in ½ a cup of diced mango and vanilla extract at the end. Pour the cake batter into the prepared baking tin and bake in preheated oven for 18 to 20 minutes or until the top is golden brown. Remove the cake and allow it cool. Meanwhile, prepare the mousses. Place the strawberries, strawberry extract and ½ a cup of sweetened condensed milk into a food processor and pulse into a puree; set aside. Do the same for the mango. Pour the heavy cream into a mixer bowl and add the sugar. Whisk until a light and fluffy whipped cream forms. Add the softened whipped cream cheese and whisk until smooth. Divide this into two equal parts. Fold in the strawberry puree and add the diced strawberries in one mixture and do the same to the mango Combine the water and gelatin in a small saucepan or microwave safe cup. Heat or microwave the gelatin until it's completely dissolved. Divide this into two and add the dissolved gelatin into the mousses folding until combined. Pour the prepared mango mousse over the cooled sponge cake and the strawberry one into a glass bowl. Keep them refrigerated until ready to serve. For the mango mousse you are going to portion them while the strawberry one you scoop.
Ingredients: 900 g quality whole fillet of beef, trimmed Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 leeks, dark green parts discarded, white and light green parts halved lengthwise (cut into julienne) 2 cloves garlic, minced 1/2 cup chicken broth ½ cup white wine 1/4 cup heavy cream 6 tablespoons oil 6 bunches spinach How To Prepare: Sprinkle the fillet with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator. Heat the butter and olive oil in a large sauté pan over medium heat. Add the leeks and sauté until soft, 3 minutes. Add the garlic and sauté for another 2 minutes. Reduce the heat, add the chicken broth and season with salt and pepper. Add wine and Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes. Stir in the heavy cream and continue to cook for 3 to 4 minutes. Preheat the oven to 200ºC. Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of oil to each skillet. Place a steak in each pan and sear 2 to 3 minutes per side. Transfer the skillets to the oven and cook until medium. I serve the beef cooked medium, but you can cook it more or less to your preference. Take the spinach remove, discarding any thick stalks. Cook the whole leaves in a large pan of boiling water for 2–3 minutes until tender. Drain and run under cold water then pat dry with kitchen paper. Bring a large pot of salted water to boil. Remove and discard the root end and separate the leaves. Plunge them into the boiling salted water to blanch for 2 minutes, and then remove to a bowl of cold water to stop the cooking. Drain and set aside. Lay out the leaves of spinach on a cutting board and place a small amount (2-3 tablespoons) of the leek sauce onto the tip end of a spinach leaf. Fold the leaf over once to enclose the leek sauce, fold both sides in and then roll it once again so that the seam side is down. Repeat with the remaining spinach leaves and the leek sauce. Bake for 5 –8 minutes until heated through. Slice the steaks and serve
We kick off our contdown to Christmas, with a particular focus on different delectable African dishes that you can easily prepare at home. Welcome to our 'Recipes for an African Christmas' journey. For our first recipe, Kontomire Crisps from Ghana. Kontomire Crisps (with Guacamole Dip) Country of origin: Ghana Ingredients: For Crisps: • 1 large taro (about 2-3 pounds) • Salt (garlic salt, or cajun Spice) • Oil for deep frying • Coconut, canola or olive oil for brushing Directions: • Cut the taro into large chunks for easy peeling. • Peel the taro with a sharp knife. Carefully draw the paring knife down the body of the taro, being careful not to remove too much of it during the process. You may also use a potato peeler for this process if you have one. • Look for any spoiled spots, such as bruising and discoloration in the taro as you peel. Remove the spots away with the tip of the knife. • Wash immediately to prevent discoloration and leave them in cool water until ready to use or refrigerate for up to 24 hours. • Slice the taro thinly with the help of a slicer/mandolin for consistent results or use a peeler if you have one. • Season with garlic salt, cajun spice or salt. Baked Taro: • Preheat the oven to 350°F. • Line the baking sheets with foil and coat with cooking spray. • Place the seasoned taro on the baking sheets in a single layer and spray lightly over them. • Bake for about 20 minutes, turning over slices after every 10 minutes or till golden brown and crunchy. • Serve warm or cool, or store in a sealed container for later. Fried Taro: • Deep fry at 350°F. • Fry the taro slices in batches, turning once until golden brown after every 5 minutes. Do not overcrowd the pan (it will make the taro soggy and absorb excess oil). • Using a slotted spoon, transfer the taro chips to a plate or any other kitchen container and drain on paper towels. • Store in a sealed container or serve immediately. Guacamole Dip: Ingredients: • 4 ripe fresh avocados, seeded, peeled and cut into chunks • 1 tbsp. lemon juice • 1/2 small sweet white onion, minced • 1 ripe roma tomato, seeded and diced • Salt and pepper, to taste Directions: • Mash the avocados with the lemon juice added, in a bowl. • Add the remaining ingredients and gently stir. • Serve in a bowl.
Bunny Chow Country of origin: South Africa Commonly referred to as Bunny, this South African meal is a fast food dish consisting of a hollowed out loaf of bread filled with curry. Ingredients: • 2 tbsp vegetable oil • ½ tsp cumin seeds • ½ tsp fennel seeds • 2.5cm piece of cinnamon stick • 2 green cardamom pods • 1 star anise • 1 bay leaf • 1 onion, finely chopped • 2 tbsp curry powder • 2 tomatoes, chopped • 1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices • 1 tbsp finely chopped fresh ginger • 1 tbsp finely chopped garlic • 10-12 curry leaves • 2 large potatoes, cut in cubes (same size as the meat) • Salt • 2 tbsp finely chopped coriander leaves • 2 tbsp lime juice • 2 loaves of crusty white bread, unsliced Directions: • Heat the oil in a pan and sauté the spices and bay leaf until the spices sizzle. • Add the onion and cook for 5–7 minutes until translucent. • Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix. • Cook on medium heat, stirring often, until you get a 'sauce-like' consistency. • Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water. • Bring to boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender. • Add the potatoes, salt to taste and 200ml/7fl oz water. • Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes). • Stir the chopped coriander and lime juice. • To serve, spoon into the hollows of the bread and garnish with coriander cress.
Chicken Biriyani Country of origin: South Africa Our 'Recipes for an African Christmas' today lands us on this amazing Zanzibar dish, which is also common in the coastal region of Kenya. Here's how to prepare it: Ingredients: For the chicken: • 4 tbs cooking oil • 4 small potatoes, peeled and quartered • 2 large onions, chopped • 2 cloves garlic, minced • 1 tbs ginger, minced • ½ tsp chili powder • ½ tsp black pepper • ½ tsp turmeric • 1 tsp cumin • 1 tsp salt • 2 medium tomatoes, chopped • 2 tbs plain yogurt • 2 tbs chopped fresh mint • ½ tbs cardamom • 1 cinnamon stick (5 cm) • 1.5 kg boneless chicken, chopped into cubes For the rice: • 2 ½ tbs cooking oil • 1 large onion, chopped • 5 pods cardamom • 3 whole cloves • 1 cinnamon stick (2 ½ cm) • ½ tsp ground ginger • 2 cups rice (preferably basmati) (washed) • 4 cups chicken stock • 1 ½ tsp salt Directions: Chicken: • In a large pan, pour 2 tbs of cooking oil and fry potatoes until golden brown and set them aside. • Add 2 tbs of oil to the pan and fry 2 onions, garlic and ginger until onions are soft and golden. • Add chilli, pepper, turmeric, cumin, salt and the tomatoes. • Fry while stirring constantly for 5 minutes. • Add yogurt, mint, cardamom, and cinnamon stick. • Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. • When the mixture is smooth, add the chicken pieces and stir to coat them in the spice mixture. Cover and simmer on low heat until the chicken is tender (approximately 30 minutes). Rice: • In a large pan, pour 2 tbs of cooking oil and fry potatoes until golden brown and set them aside. • In a medium sized pot, heat cooking oil and fry onions until golden. • Add cardamom, cloves, cinnamon stick, ginger, salt, and rice. • Stir until rice is coated in spices. Heat the chicken stock separately and pour over rice while gently stirring the resulting mixture. • Bring the mixture to a boil, cover the pot and simmer on low heat for 20 minutes without stirring or lifting lid. • Place the rice in a large dish and pour the chicken on top. Serve with kachumbari and enjoy.
Dry Poulet Yassa Country of origin: Senegal Our recipe for today is this famous West African chicken dish - Poulet Yassa. Here's how to prepare it: Ingredients: • 2 small boneless chicken breast halves without skin, cubed • 1 small onion, minced • 15 ml (1 tbsp) Dijon mustard • 2 limes (juice) • 2 cloves garlic (minced) • 1 cube of concentrated chicken, crushed (optional) • 1tsp coriander • 1tsp chilli powder • 1 tsp cardamom • 30 ml (2 tbsp.) Peanut oil or canola • 125 ml (1/2 cup) water or chicken broth • 1 red pepper, seeded and cut into strips • 1 green pepper, seeded and cut into strips • Salt and pepper Directions: • In a bowl, combine chicken, onion, mustard, spices, lime juice, garlic, chicken concentrate and half of the oil (15 ml / 1 tbsp.). Let soak 10 minutes. • In a nonstick skillet over medium-high heat, brown the chicken and marinade in the remaining oil (15 ml / 1 tbsp.). • Add some salt and pepper. • Add some water and let it simmer for 15 minutes. • Add peppers and cook 5 minutes or until chicken is done and peppers al dente . Serve with basmati rice.
Harira Soup Country of origin: Morocco Harira is a Moroccan soup, popularly used at a starter during Ramadan but is also eaten as a light snack, on its own. Ingredients: • 250 g meat (lamb, beef or chicken), chopped into cubes • 3 tbs cooking oil • 1 bunch cilantro, ¼ cup when finely chopped • 1 bunch parsley, ¼ cup when finely chopped • 2 celery stalks, finely chopped • 1 large onion, minced or grated • 1 handful dry chic peas, soaked overnight and peeled • 1 tsp ground cinnamon • 1 tbs ground ginger • 1 ½ tsp black pepper • 1 tbs salt • ½ tsp turmeric • 6 large tomatoes (pureed) • 2 tbs dry lentils (washed) • 3 tbs tomato paste mixed with 1 cup of water • 100g uncooked vermicelli • 1 cup flour Directions: • Pour the oil in a large pressure cooker and add meat. • Cook the meat at medium heat while stirring until all the sides are brown. • Add the cilantro, parsley, celery, onion, chick peas, tomatoes, and spices. Stir in 3 cups of water. • Tightly cover and turn up the heat until the correct pressure is achieved. • Reduce the heat to medium after about 10 minutes and continue cooking for 20 to 30 minutes. • Reduce the heat completely and relieve pressure. • Remove the lid and add lentils, tomato paste mixture and 2 litres of water. • Cover and turn up the heat until the correct pressure is achieved. Reduce heat to medium after a 10 minutes and continue cooking for 45 minutes. • Relieve pressure and add the vermicelli. Simmer while uncovered for 5 to 10 minutes. • While the soup is cooking, make a thickener by mixing together the 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. The flour will eventually blend with the water. If the mixture is not smooth when you're ready to use it, pass it through a sieve to remove the balls. Bring the soup to a full simmer. • Slowly (and in a thin stream) pour in the flour mixture. • Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom. • Serve as is or topped with a few croutons and enjoy.
Mahamri Country of origin: Kenya Mahamri - An authentic snack which originated from the Swahili regions of Southern Kenya and Northern Tanzania. Ingredients: • 3 cups plain flour • 1 cup coconut milk powder • ¾ cup warm milk • 1 teaspoon ground cardamom • 1 tablespoon instant yeast • ¼ cup warm water • ½ cup sugar • Oil for deep frying Directions: • Mix the yeast, a pinch of sugar, a pinch of plain flour and the ¼ cup of warm water. Leave the yeast to rise (the addition of sugar and flour helps in the rising process). • Knead the flour, sugar, cardamom, coconut powder, warm milk and yeast mixture to form a smooth dough. • Let the dough rest in a warm place – preferably overnight or until double in size (the dough could rise in a few hours if you live in a warm climate). • Divide dough into 8 balls. • Roll each ball into a 6 inch circle and cut into quarters. • Pour the oil in a deep frying pan on medium heat. The oil should be hot enough when you start frying the dough. • Dropthree to four triangles into the hot oil. If the oil is hot enough the dough will quickly float to the top and puff up. • Turn the mahamri as soon as it is a light brown and turn. • Cook the other side for another minute or so and remove from the deep fryer with a slated spoon. The doughnuts should be a light golden brown.
Sosatie Country of origin: Botswana Sosatie is a traditional dish from Botswana, that is cooked on skewers. The marinated, cubed meat usually is skewered and barbecued shish-kebab style. It is also quite common in South Africa. Here's how to prepare it: Ingredients: • 2.5 kg lamb shoulder, boned, skin removed, trimmed, cut into 3 cm cubes • 500 g (3⅓ cups) large dried apricots • 3onions, cut into 3cm wedges Marinade: • 110 g (⅓ cup) apricot jam • 80 ml (⅓ cup) white wine vinegar • 55 g (¼ cup) brown sugar • 3 bay leaves • 4 garlic cloves, finely chopped • 2 tsp ground turmeric • 40 g (⅓ cup) curry powder Directions: • To make marinade, combine all ingredients in a large bowl. • Transfer one-quarter of the marinade to a small bowl and set it aside. • Add lamb pieces to the remaining marinade and toss to coat. Refrigerate overnight. • Soak apricots in hot water for about 30 minutes or until plump. Drain and set aside. • Thread 4 lamb pieces alternately onto each skewer with 3 apricots and 3 onion wedges. • Heat a barbecue or chargrill plate to medium. • Cook the skewers, brushing with them with the reserved marinade and turning them occasionally, for 15 minutes, or until browned and cooked through. (If unable to find good apricot, you may use a semi-ripe mango instead)