Vipoopoo Dessert

Ingredients 1 cup rice flour ¼ tsp Cardamon ground 1 cup Coconut milk ½ cup Sugar 1 cup Water Food color Optional Preparations Boil water. Add rice flour; mix well with a wooden spoon until the mixture is hard. Divide into different parts depending on how many colors you are using. Add color in each and continue to mix until the color blend well. Make small balls of about ½ tea spoon full. set aside Coconut syrup Mix sugar and coconut milk. Make sure the sugar is dissolved completely. Then boil the mixture. Put a few rice balls in the boiling coconut milk for about 5 minutes or until soft. Remove from the pot and place into dessert bowl. Repeat until all rice balls are cooked. When all balls are done. Increase the heat a little bit and let the coconut boil until it turns to heavy syrup. Remove from stove and let it cool. Pour the syrup to each bowl of rice balls. You can cover the balls with syrup or just put half. This will be your choice. Serve at room temperature.

Maandazi (East African Donuts)

Ingredients 2¼ tsp dry yeast ½ cup warm water 1 tsp sugar 1 tsp ground Cardamom 3 cups all-purpose flour 2-4 tbsp extra sugar ¾ cups coconut milk 1 tbsp oil (optional) oil for deep frying Preparation Dissolve 1 tsp sugar in ½ cup warm water. Then, dissolve yeast in the same mixture. Cover with a plastic wrap until the yeast rises. Add into mixture the remaining sugar, oil, cardamom and ½ cup of coconut milk. In a bowl, mix flour into yeast mixture. If the dough is too hard to handle, add the remaining coconut milk, about a tbsp at a time. If it is too soft, add flour a little bit at a time. On a flat floured surface, continue to knead the dough for 10 minutes until it becomes elastic. Move the dough to a clean lightly oiled bowl, cover with a clean cloth and let it rise. Once it has doubled in size, knead the dough for an additional 2 minutes. With a rolling pin, roll the dough to about 1/2 cm thin. Use a round cookie cutter or a similar utensil to cut the dough into regular shapes. Deep fry in vegetable oil until golden brown. Serve at room temperature or warm in microwave for 10 seconds.

Fruits of Africa Pie

Yield: one 9-inch pie Ingredients 1 packaged pie crust (cooked according to directions) 1 ½ cups papaya or guava 4 tbps. Cornstarch 4 tbsp. lemon juice 8 tbsp. sugar ½ tsp. salt 2 cups diced fresh fruit (papaya, pineapple, melon, oranges, guavas) 1 cup whipping heavy cream ½ cup moist shredded coconut ½ cup chopped peanuts Preparation Bring the papaya or guava to the boiling point in a 2-quart saucepan. Dissolve the cornstarch in lemon juice. Add 4 tbsp. sugar and salt. Add to the nectar and cook until thick and clear. Cool slightly. Add the diced fresh fruit. Cool to room temperature. Pour into pie shell. Chill. Whip the cream with the remaining 4 tbsp. of sugar. Spread the cream on the pie and sprinkle shredded coconut mixed with the peanuts over the top

Spicy Braised Cabbage

Yield: 8 portions Ingredients ½ cup Bermuda (purple) onions, chopped finely ¼ tsp crushed red pepper 2 oz. oil 2lbs green cabbage cut in 1in wedges 1 cup beef stock For the seasoning: 1 tsp salt 1/2 tsp. curry powder 1/2 tsp. garlic powder 1/4 tsp. powdered ginger 1/2 tsp. chili powder Preparation In a small bowl mix all seasoning spices. In a 3-quart saucepan sauté the onions, seasoning, red pepper in oil until soft but not brown. Add cabbage and sauté lightly until it begins to lose its crispness. Add beef stock and correct the seasoning to your taste. Simmer for 5 minutes. Serve in a 2-quart bowl.

Ugali

Ingredients 1 quart water or chicken broth 1 tsp. salt 1 cup any fine white cereal 2 Tbsp Olive Oil Preparation In a 2-quart saucepan boil the water or broth rapidly. Add salt and the cereal. Swirl the cereal into the boiling water and cook according to package directions to a thick heavy mush. Add olive oil Keep warm over hot water (in a double boiler) until ready to serve.

Duckling Dar Es Salaam

Ingredients 1 cup onions finely chopped 1 cup tomatoes diced small 1 tsp salt 1 tsp curry powder (optional) ½ tsp crushed red pepper (optional) 4 Tbsp oil 1 6Lb duckling cut up in about 12 pieces 2 quarts water 4 Green Bananas or Plantains Preparation In a 6-quart Dutch oven or baking dish sauté the onions, tomatoes, salt, curry powder, crushed red pepper in 4Tbs oil until soft. Add the duckling pieces and saute lightly for 2 or 3 minutes. Add water, cover and simmer for 30 minutes or bake at 350' until duckling is tender (about 2 hours). Slightly green bananas or plantains may be simmered with the duckling. Or they may be prepared separately and served as a side vegetable. For this allow 1/2 banana per portion or 4 large bananas.

Samosas

Ingredients 1 inch piece ginger root 6 cloves garlic 2 pounds ground lean lamb (or beef if desired) 3 large onions, thinly sliced 1 tablespoon mussala (masala) 1 tablespoon curry powder 1 tablespoon turmeric Salt to taste 2 pounds frozen egg-roll dough, thawed Flour Oil Preparation Process ginger and garlic in blender until well mashed. Combine with meat, onions, mussala, curry powder, and turmeric. Sauté in a heavy frying pan, without adding any fat, over a low heat 30 minutes, stirring occasionally and breaking up the meat. Spoon off fat. Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Fold over again, and then fill the pocket with some of the meat mixture. Bring down the top and seal all open sides with a paste made of flour and water. You should end up with a neat, secure triangle of meat-stuffed pastry. Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm. After frying and quick cooling, samosas may be frozen. To serve, thaw and place in a hot oven (400 deg. F) until very hot

Coconut Bean Soup

Ingredients 1/2 cup onions, chopped finely 1/2 cup green peppers, chopped finely 1 tsp. curry powder 1 tsp. salt 1/4 tsp. pepper 3 Tbs. margarine or butter 1 cup fresh tomato cut in 1/2-inch pieces 2 1/2 cups kidney beans (24-oz. can with liquid) 2 cups coconut milk 3 cups water ½ cup cooked rice Shredded coconut for decorating Preparation In a 3-quart saucepan sauté onions, green peppers, curry powder, salt, pepper in the margarine until soft but not brown. Add the fresh tomato and simmer for a couple of minutes. Add the kidney beans, coconut milk and water and simmer gently for 10 minutes. Add the cooked rice. Correct the seasonings to your taste. Garnish each soup bowl with 1 tsp coconut

Baobab Cocktail

1ltr Baobab Juice

2 cans of Cascal Crisp White

1 bottle of Prosecco 

Mix all ingredients and serve cold.  Serve 10 people in champagne glasses