Ingredients
1 small onion, chopped
1 Tbs. oil
2 medium tomatoes, chopped
2 cups rape, thinly cut (or your favorite greens)
2 tsp. homemade curry powder (http://alpharecipes.blogspot.com/2011/06/malawi-curry-powder.html)
1 ½ tsp. ginger
1 Tbs. powdered milk
salt to taste
Preparation
Saute onion in oil.
Add curry powder and ginger with a little bit of water.
Cook for a few minutes, then add tomatoes.
Simmer a few more minutes, then sprinkle powdered milk over the mixture.
Stir, add the greens, cover and simmer over low heat for 5 minutes.
Serve with nsima or rice.
Showing posts with label Malawi. Show all posts
Showing posts with label Malawi. Show all posts
Nsima
The nsima porridge is formed into hamburger-size patties by scooping the porridge with a wet wooden spoon and flipping it onto a plate. The patty congeals in contact with the cool wet spoon and plate. Marble size pieces are broken off and rolled into a ball in the palm of the hand with the fingers. A final dimple is pressed into one side of it. It is then dipped in ndiwo (the sauce of vegetables or meat).
4 to 6 cups cornmeal, corn flour, or ground maize (1 cup per serving is sufficient)
Water
Butter
Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.
After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (and stirring) until the mixture begins to boil and bubble. Reduce heat to medium and cook for a few minutes.
Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring -- if making a large quantity, it may take one person to hold the pot and another to use two hands to stir. The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates. Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving. Serve nshima immediately, hot, with the ndiwo of your choice. With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.
4 to 6 cups cornmeal, corn flour, or ground maize (1 cup per serving is sufficient)
Water
Butter
Pour cold water (two and 1/2 cups for each cup of cornmeal) into a large pot. Over high heat, begin to bring to a boil.
After a few minutes, when the water is warm, slowly add the about half the cornmeal to the water one spoonful at a time, stirring continuously with a sturdy wooden spoon. Continue cooking (and stirring) until the mixture begins to boil and bubble. Reduce heat to medium and cook for a few minutes.
Cooking the mixture over medium heat, add the remaining cornmeal, as before, sprinkling it spoonful by spoonful as you continue to stir. It is essential to keep stirring -- if making a large quantity, it may take one person to hold the pot and another to use two hands to stir. The nshima should be very thick (no liquid remaining) and smooth (no lumps). It may reach this point before all of the remaining cornmeal is added to the pot -- or it may be necessary to add even more cornmeal than this recipe indicates. Once the desired consistency is reached, turn off heat, cover the pot, and allow the nshima to stand for a few minutes before serving. Serve nshima immediately, hot, with the ndiwo of your choice. With clean hands, tear bits of nshima off and use them to scoop up the ndiwo.
Curried Chambo Fish (tilapia)
Ingredients
Fish filets (tilapia)
lemon juice
flour
1 medium sized onion chopped
1 tbsp curry powder
1 cup water
1 thinly sliced carrot (optional)
1 thinly sliced green pepper (optional)
a small handful raisins or sultanas (optional)
salt to taste
1 tbsp fruit chutney
Directions
Clean, salt, and sprinkle fillets with a bit of lemon juice.
Roll in flour and fry 4 minutes each side in about 2 tbsp oil.
Take fillets out.
Put in 1 chopped med sized onion and fry till glossy (5 minutes).
Mix in 1 tbsp curry powder and fry for 2 minutes.
Sprinkle about 1 tbs curry powder over and add 1 cup water.
Turn heat to low.
Add a thinly sliced carrot, a thinly sliced green pepper, a small handful raisins or sultanas and salt.
Simmer until vegetables are soft 10 minutes.
Add 1 tbsp of fruit chutney.
Let cool.
Put in a serving dish with a lid.
Place fillets in and make sure they are covered by gravy.
Close lid, and let flavors penetrate.
Can be served hot or cold with rice or bread.
The same sauce can be served over hard-boiled eggs or toast.
Fish filets (tilapia)
lemon juice
flour
1 medium sized onion chopped
1 tbsp curry powder
1 cup water
1 thinly sliced carrot (optional)
1 thinly sliced green pepper (optional)
a small handful raisins or sultanas (optional)
salt to taste
1 tbsp fruit chutney
Directions
Clean, salt, and sprinkle fillets with a bit of lemon juice.
Roll in flour and fry 4 minutes each side in about 2 tbsp oil.
Take fillets out.
Put in 1 chopped med sized onion and fry till glossy (5 minutes).
Mix in 1 tbsp curry powder and fry for 2 minutes.
Sprinkle about 1 tbs curry powder over and add 1 cup water.
Turn heat to low.
Add a thinly sliced carrot, a thinly sliced green pepper, a small handful raisins or sultanas and salt.
Simmer until vegetables are soft 10 minutes.
Add 1 tbsp of fruit chutney.
Let cool.
Put in a serving dish with a lid.
Place fillets in and make sure they are covered by gravy.
Close lid, and let flavors penetrate.
Can be served hot or cold with rice or bread.
The same sauce can be served over hard-boiled eggs or toast.
Ndiwo Za Mpiru Wotendera (Mustard Greens with Peanut Butter)
2 bunches fresh mustard greens
Water
1/4 tsp salt
1 bunch green onions chopped
1/2 lb cherry tomatoes
1/8 tsp crushed black pepper
1/2 cup peanut butter
1/4 cup water
Hot cooked rice
Wash greens carefully. Trim off any rough stems. Hold three or four leaves together and tear into small, even pieces.
Bring small amount water to a boil. Add salt and greens. Cook until greens are tender.
Turn greens over in pan and add chopped onions, whole cherry tomatoes and pepper. Cook until slightly limp.
Form creamy paste with peanut butter and water. Pour paste over entire surface of greens Cook slowly 10 minutes stirring constantly to blend. Continue to cook until moist, not runny. Serve with rice.
This serves four as a side dish. You can substitute spinach, kale and even cabbage. Make it ahead. It tastes even better as leftovers. All the flavors really get to know each other. I often half the amount of peanut butter. It’s an easy way to lose calories without sacrificing taste.
Water
1/4 tsp salt
1 bunch green onions chopped
1/2 lb cherry tomatoes
1/8 tsp crushed black pepper
1/2 cup peanut butter
1/4 cup water
Hot cooked rice
Wash greens carefully. Trim off any rough stems. Hold three or four leaves together and tear into small, even pieces.
Bring small amount water to a boil. Add salt and greens. Cook until greens are tender.
Turn greens over in pan and add chopped onions, whole cherry tomatoes and pepper. Cook until slightly limp.
Form creamy paste with peanut butter and water. Pour paste over entire surface of greens Cook slowly 10 minutes stirring constantly to blend. Continue to cook until moist, not runny. Serve with rice.
This serves four as a side dish. You can substitute spinach, kale and even cabbage. Make it ahead. It tastes even better as leftovers. All the flavors really get to know each other. I often half the amount of peanut butter. It’s an easy way to lose calories without sacrificing taste.
Mtedza Cake (Peanut Cake)
Ingredients:
6 eggs, separated
45g breadcrumbs
1 whole egg
1 tsp plain flour
100g finely-chopped peanuts
180g sugar
For the Icing (Frosting):
90g sugar
240g margarine
6 tbsp water
2 tsp instant coffee
3 egg yolks
1 tbsp corn starch
chopped nuts to decorate
Preparation:
Combine the egg yolks and whole egg in a bowl and beat until thick. Gradually beat in 120g of sugar, breadcrumbs and nuts. Continue beating until the mixture is thick. Now add the egg whites to a clean and dry bowl and whisk until the mixture forms soft peaks. Slowly add the remaining 60g sugar and beat the mixture until it stands in stiff peaks. Gently fold the beaten egg whites into the batter mixture. Gently scatter the flour over the top then fold in.
Turn the mixture into a 22cm cake tin that's been greased and lined and transfer to an oven pre-heated to 140°C. Bake for about 80 minutes, or until lightly browned in colour and a skewer inserted into the centre of the cake emerges cleanly.
Remove from the oven, allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. Once the cake is cold prepare the icing. Combine the sugar and water in a pan, heat gently until the sugar dissolves then bring to a simmer and cook for about 4 minutes. Meanwhile cream the egg yolks in a bowl. Pour the syrup over the top. Soften the margarine and add to the egg mixture then gradually whip in the coffee and then mix in carefully the corn starch. Slowly cook stirring constantly until thick.
Use the mixture to ice the top and sides of the cake then sprinkle the chopped nuts over the top and serve.
6 eggs, separated
45g breadcrumbs
1 whole egg
1 tsp plain flour
100g finely-chopped peanuts
180g sugar
For the Icing (Frosting):
90g sugar
240g margarine
6 tbsp water
2 tsp instant coffee
3 egg yolks
1 tbsp corn starch
chopped nuts to decorate
Preparation:
Combine the egg yolks and whole egg in a bowl and beat until thick. Gradually beat in 120g of sugar, breadcrumbs and nuts. Continue beating until the mixture is thick. Now add the egg whites to a clean and dry bowl and whisk until the mixture forms soft peaks. Slowly add the remaining 60g sugar and beat the mixture until it stands in stiff peaks. Gently fold the beaten egg whites into the batter mixture. Gently scatter the flour over the top then fold in.
Turn the mixture into a 22cm cake tin that's been greased and lined and transfer to an oven pre-heated to 140°C. Bake for about 80 minutes, or until lightly browned in colour and a skewer inserted into the centre of the cake emerges cleanly.
Remove from the oven, allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. Once the cake is cold prepare the icing. Combine the sugar and water in a pan, heat gently until the sugar dissolves then bring to a simmer and cook for about 4 minutes. Meanwhile cream the egg yolks in a bowl. Pour the syrup over the top. Soften the margarine and add to the egg mixture then gradually whip in the coffee and then mix in carefully the corn starch. Slowly cook stirring constantly until thick.
Use the mixture to ice the top and sides of the cake then sprinkle the chopped nuts over the top and serve.
Mbatata Biscuits (Sweet Potato Biscuits)
Ingredients:
180g mashed sweet potato
60ml milk
4 tbsp melted butter
250g sifted flour
2 tsp baking powder
4 tbsp sugar
1/2 tsp salt
1/4 tsp cinnamon
Preparation
Mix together the sweet potato, milk and melted butter. Blend well then add all the remaining ingredients. Bring together to form a dough then tip onto a floured surface, knead and roll out until it's just over 1cm thick. Cut with a pastry cutter then place on a well-greased baking tray. Place in an oven pre-heated to 160°C and bake for 35 minutes, or until golden. Remove from the oven, dust with icing sugar and set aside to cool.
180g mashed sweet potato
60ml milk
4 tbsp melted butter
250g sifted flour
2 tsp baking powder
4 tbsp sugar
1/2 tsp salt
1/4 tsp cinnamon
Preparation
Mix together the sweet potato, milk and melted butter. Blend well then add all the remaining ingredients. Bring together to form a dough then tip onto a floured surface, knead and roll out until it's just over 1cm thick. Cut with a pastry cutter then place on a well-greased baking tray. Place in an oven pre-heated to 160°C and bake for 35 minutes, or until golden. Remove from the oven, dust with icing sugar and set aside to cool.
Nthochi Bread (Banana Bread)
Ingredients:
100g butter
90g sugar
400g flour
1 egg
250ml milk
1 tsp baking powder
1 tsp salt
5 ripe bananas, peeled and mashed (use small bananas)
Method:
Cream the butter and sugar together then add the egg. Add all the remaining ingredients and beat into a smooth batter. Tip into a well-greased loaf tin and place in an oven pre-heated to 160°C. Bake for about an hour, or until the cake has set. Allow to cool, tip out of the tin then cool completely and slice.
100g butter
90g sugar
400g flour
1 egg
250ml milk
1 tsp baking powder
1 tsp salt
5 ripe bananas, peeled and mashed (use small bananas)
Method:
Cream the butter and sugar together then add the egg. Add all the remaining ingredients and beat into a smooth batter. Tip into a well-greased loaf tin and place in an oven pre-heated to 160°C. Bake for about an hour, or until the cake has set. Allow to cool, tip out of the tin then cool completely and slice.
Malawi Curry Powder
Ingredients
10 dried piri-piri chillies with stems removed
3 tbsp coriander seeds
1 tbsp black peppercorns
3 tbsp poppy seeds
2 tsp black mustard seeds
1 tbsp cumin seeds
1 tbsp turmeric
10 cloves
2 tsp ground cinnamon
Preparation
Heat the whole ingredients in a dry frying pan until lightly-toasted and aromatic. Then transfer to a coffee grinder and grind in an airtight container. This hot chilli powder will keep for several months.
10 dried piri-piri chillies with stems removed
3 tbsp coriander seeds
1 tbsp black peppercorns
3 tbsp poppy seeds
2 tsp black mustard seeds
1 tbsp cumin seeds
1 tbsp turmeric
10 cloves
2 tsp ground cinnamon
Preparation
Heat the whole ingredients in a dry frying pan until lightly-toasted and aromatic. Then transfer to a coffee grinder and grind in an airtight container. This hot chilli powder will keep for several months.
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