Elite life
Mozambique (Mozambican Recipes)
Ingredients:
1 large sweet potato or yam, peeled and chopped into bite sized pieces
2 stalks celery, sliced lengthwise and chopped into bits
1 tblsp or to taste minced fresh ginger
1 tblsp or to taste minced fresh jalapeno
3 Tblsp olive oil or to taste
2 - 3 chopped scallions
1/2 bunch chopped cilantro
1 tsp cumin
1 tsp turmeric
Pinch of asefetida
1/2 - 1 cup tomato sauce
1 head broccoli, stalks peeled, chopped small
2 carrots, peeled and diced
1 cup chopped green beans or peas
14 oz can coconut milk
2 cups kale, stemmed and chopped in small pieces
Salt or soy sauce to taste
Cooking Instructions:
Heat the olive oil on low in a heavy wide pan while you peel and chop veggies. Turn up the heat a bit, saute the celery, asefetida, fresh ginger and jalapeno briefly. Add the yam, stir and cook 5 minutes, lower heat, cover and cook 5 minutes. Add the scallions, cilantro, spices, broccoli, carrots and beans. Turn up the heat again, stir and cook 5 minutes. Add the tomato sauce, stir and cook until hot, cover and simmer 5 minutes. Add the coconut milk, stir and cook two minutes, adding water as needed if it seems too thick. Add the chopped kale, stir and cook two more minutes. At this point, cook a few minutes extra if the veggies seem to need it. Add salt, shoyu or braggs liquid aminos to taste. Turn off heat and cover.
Ingredients:
4 tablespoons butter
1/4 cup finely chopped onion
1/2 cup water
8 garlic clove, finely chopped
4 tablespoons finely chopped coriander or flat leaf parsley
1 teaspoon turmeric
1/2 teaspoon saffron, toasted, crushed and soaked in 1 tbsp warm water for 15 minutes
1/2 cup red wine or light beer
2 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon white pepper
2 teaspoons hot chili sauce or generous pinch crushed red pepper
1 lb shrimp, peeled and deveined
Cooking Instructions:
Melt butter in a 3-quart pot over medium-low heart. Toss in onion and fry until lightly golden. Pour in the water followed by garlic, cilantro, turmeric, and saffron water. Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle. Pour in the red wine or beer with the lemon juice. Stir. Cover and raise heat to medium-high and bring the sauce to boil. Reduce the heat to medium-low and simmer for 2 minutes. Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce. Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink. Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce.
Ingredients:
1/4 cup olive oil
1/2 stick butter
1 finely chopped onion
3/4 can beer
3 teaspoons minced garlic
3 teaspoons crushed red pepper in wet conditions
1 teaspoon parsley
7 to 10 drops Tabasco
2 packets azafran
Salt and pepper
1 cup rice
Cooking Instructions:
In spite of the name, azafran is not the same as saffron, use 1 pinch of saffron for 2 tablespoons of azafran. Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container.
Ingredients:
1 Ib. Raw Shrimp (with or without shells)
3 cups Water warm from the tap
1 tsp. Salt
1 tsp. Crushed Red Pepper or use a few drops Tabasco
3 Lemon Wedges
Cooking Instructions:
In a 2-quart saucepan: Place Raw Shrimp, Water, Salt and Red Pepper or use a few drops Tabasco. Squeeze 3 Lemon Wedges into the pot and toss the lemon in it. Bring the shrimp up to the boiling point and turn off the flame. Cover. Allow to stand for 30 minutes. Shrimp will be thoroughly cooked. Devein, wash in clear water and chill. Serve with Piri-piri.
Ingredients:
1-lb of peeled shrimp
1-stick of butter
4-tbsp.crushed garlic
1/2 -cup white wine
2- pkgs of Sazon goya seasoning
2- tbls chopped parsley
1tbsp -wet crushed red pepper
Cooking Instructions:
Fry garlic in butter,add crushed pepper,wine,Goya,parsley and shrimp. Let simmer till shrimp turn pink. Serve over white rice.
Ingredients:
1 1/2 quarts Water
2 tsp. Salt
1/2 tsp. Pepper
3 large Potatoes, cut in chunks
2 medium Tomatoes, cut in chunks
2 large Onions, cut in chunks
1 Ib. Fresh String Beans
Cooking Instructions:
In a 3-quart saucepan: Bring to a boil 1 1/2 quarts Water, Salt. Add 2 tsp. Pepper, Potatoes, Tomatoes and Onions. Simmer for 30 minutes or until vegetables are tender. Puree through a sieve or food mill. (It should be a thin puree). Add String Beans, cut across in thin slices. Simmer for about 10 minutes until beans are tender. Correct the Seasoning. Serve in bowls.
Servings: 6
Ingredients:
1 cup Onions, chopped finely
2 oz. Olive Oil
4 cups Canned Chopped Clams
1 cup Peanuts, chopped finely
2 Tomatoes cut in small pieces
1 Tbs. Salt
1/2 tsp. Black Pepper
1 tsp. Crushed Red Pepper
1 1/2 Ibs. Fresh Spinach (young leaves) chopped finely
For Garnish:
2 cups
Water
Salt
Cooking Instructions:
In a 4-quart saucepan: Saute Onions chopped finely in Olive Oil until soft but not brown. Add Canned Chopped Clams, 1 cup, Peanuts, Tomatoes, Salt, Black Pepper, Crushed Red Pepper. Simmer gently for 30 minutes. Add Fresh Spinach. Cover tightly and, as soon as leaves have wilted, Matata is ready to serve. Correct the Seasoning. Cook White Rice in 5 cups Boiling Salted Water until tender. Serve over rice.
Ingredients:
4 Tbs. Lemon Juice
4 Tbs. Olive Oil
4 Tbs. Coarse Red Pepper
1 Tbs. Salt
1 tsp. Garlic Powder
Cooking Instructions:
Combine Lemon Juice, Olive Oil, Coarse Red Pepper, Salt and Garlic Powder. Place in a small bowl. Serve with a tiny spoon. Use sparingly.
Servings: 8
Ingredients:
1 head Iceberg Lettuce
2 Tomatoes cut in 8-inch uniform slices
2 Avocados
2 Tbs Lemon Dressing
Lemon Dressing:
1 cup Lemon Juice, bottled
1 cup Olive Oil
1 cup Peach Syrup (from a can or use any fruit syrup)
1 tsp. Salt
1 tsp. Salad Herbs
1/4 tsp. Pepper
Cooking Instructions:
Canned peach slices may be added to the Avocado Salad-in which case use one slice of tomato and two to three peach slices. This Lemon Dressing is excellent on a tossed green salad or hearts of lettuce. It is light and easy to make. Cut 1 head Iceberg Lettuce down in 3/4-inch round uniform slices. Arrange one slice on each salad plate. Alternate Tomatoes cut in 8-inch uniform slices overlapping with Avocados cut in thick uniform slices across the lettuce in a straight line. Spoon 2 Tbs. of the Lemon Dressing over the avocado salad. Lemon Dressing: Combine Lemon Juice and Olive Oil. Shake Peach Syrup, Salt, Salad Herbs, and Pepper. Serve as a side salad.
Servings: 8
Ingredients:
1 large Rire Sweet Pineapple
1/2 cup Red Port Wine
Cooking Instructions:
Peel Pineapple, cut in 1/2 inch slices and remove the core. Sugar each slice lightly on both sides. Place in a 2-quart glass or china bowl. Cover with Red Port Wine. Allow to stand for several hours. Turn the pineapple in the wine from time to time. Turn again just before serving on dessert dishes. Serve with spoons and forks.
Servings: 8
Ingredients:
1 tsp. Cayenne Pepper
1 Tbs. Salt
1 tsp. Garlic Powder
1/2 tsp. Ground Ginger
1 tsp. Paprika
1/2 cup Salad Oil
1 whole Chickens
For garnish:
1 cup cooked rice
Cooking Instructions:
Combine Cayenne Pepper, Salt, Garlic Powder, Ground Ginger, Paprika and Salad Oil, and blend thoroughly. Rub whole Chickens with the seasoned oil on all sides thoroughly. Roast, Broil, or Barbecue the chickens in your favorite manner, basting them from time to time with the seasoned oil until chickens are done. Cut chickens in half. Serve with plenty of white rice (allow 1 cup cooked rice per person).
Servings: 2
Ingredients:
12 ounces lobster meat (bite sized chunks)
2 tablespoons butter
2 tablespoon chopped onion
1 tablespoon minced garlic
1 teaspoon of chili powder
1 teaspoon of paprika
Salt & black pepper
¼ cup clam juice
¼ cup beer
¼ cup white wine
Cooking Instructions:
In a heavy sauté pan melt the butter and sauté the onion and garlic until they are transparent. Add the lobster meat, the clam juice, the beer, and the white wine and simmer for about 5 minutes. Add the chili powder and the paprika. Add salt and pepper to taste. Serve at once over rice pilaf.
Ingredients:
4 tablespoons butter
3 tablespoons of chopped onion
1 tablespoon of minced garlic
4½ cups of cold water
6 chicken bouillon cubes
1 teaspoon of lemon juice
1 teaspoon of black pepper
Cooking Instructions:
Melt butter in a 5-quart or larger saucepan. Sauté chopped onion and minced garlic until transparent. Add cold water, 6 chicken bouillon cubes, lemon juice, and black pepper and bring the mixture to a boil. Stir in 2 cups of converted rice, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 10 minutes before serving.
