Elite life
Rwanda (Rwandan Recipes)
Ingredients:
400 g dried split green peas, soaked over night
4 ripe bananas
1/2 tsp salt
2 tbsp palm oil or groundnut oil with 2 tsp paprika
1 small onion, thinly sliced
Cooking Instructions:
Add the peas to a pan cover with water and bring to a boil. Simmer until tender (about 90 minutes). When the peas are done peel the bananas and lay them whole on top of the peas (do not mix). Continue to cook the mixture for about 10 minutes until the bananas are very soft. Add a little water if necessary to prevent the peas from sticking to the base of the pot. Meanwhile heat the palm oil in a frying pan that's large enough to hold the peas and bananas. Brown the onions in the oil. Then, with a slotted spoon, remove the bananas and peas from the first pot and add to the onions. Sprinkle in the salt and continue to cook, over medium heat, stirring gently but constantly until all the oil has been absorbed. Serve immediately.
Ingredients:
800 g cassava meal
1 l water
Oil or spiced butter
Cooking Instructions:
Bring 1 l water to a boil, add salt and slowly stir-in the cassava meal until the mixture thickens appreciably (if necessary add more water or more cassava meal). You're looking for a very thick texture, almost like mashed potatoes. Stir-in the butter and serve.
Ingredients:
450 g goat meat cut into 1.5cm cubes
1 onion quartered
5 fresh, ripe plum tomatoes, crushed
1/2 small tin of tomato puree
2 tsp salt
Handful of piri-piri chillies
Vegetable oil
Cooking Instructions:
Soak you skewers in water and form the brochette by alternately threading meat and 2 to 3 leaves of onion onto the skewer. When done lay the skewer on the grill and brush with vegetable oil. Allow to cook for 3 minutes. Meanwhile, mix the tomatoes, about 50 g of the onions (finely diced) and the piri-piri chillies (pounded to a paste) along with the tomato puree. You are aiming for a medium-thick sauce. Add a little oil and water to attain the desired consistency. Brush the sauce on all sides of the brochettes, adding more of the sauce as you turn them (ensure you turn at least 3 times). The brochettes are ready when just cooked through (about 8 minutes) and should be a nice reddish colour, due to the sauce. Serve with potatoes that have been fried and finished by being dipped in any remaining tomato sauce and a dipping sauce made of piri-piri chillies in oil.
Ingredients:
500 g cassava leaves, washed and chopped (or other greens such as kale, collard greens)
6 spring onions, chopped
2 medium aubergines (eggplants), cubed
500 g spinach, washed and choppped
2 green bell peppers, sliced into pieces
3 tbsp palm oil
3 tbsp peanut butter
Cooking Instructions:
Add the cassava leaves (or other greens) to salted water and boil until tender. Add the chopped onions, aubergine, spinach and green peppers then cook on medium heat for 10 minutses. Add the palm oil and peanut butter and stir to form a smooth paste. Simmer for about 10 minutes, or until the sauce thickens and serve with rice and bread.
Ingredients:
5 tomatoes, thinly sliced
2 small onions, very thinly sliced
1 red chilli, cut lengthways into 5 strips
handful of fresh coriander, finely chopped
juice of 1 lime
3 tbsp olive oil
Salt and freshly-ground black pepper
Cayenne pepper to decorate
Cooking Instructions:
Layer the tomatoes, sliced onions, chilli and coriander in a large serving bowl. Mix the lime juice an olive oil together and toss this mixture through the slad. Season with salt and black pepper, sprinkle some cayenne pepper over the top and serve.
Ingredients:
450 g peeled, roasted, peanuts, crushed or ground
300 g sugar
lemon juice, to taste
Cooking Instructions:
Add the sugar to a pan and heat. When the sugar begins to melt, add the peanuts an stir together with a wooden spoon. Add a little lemon juice and stir in. Pour the mixture onto greaseproof paper or into a well-greased tin and pat down to about 5mm thick. Allow to cool and cut into 5cm squares.
Ingredients:
900 g stewing beef cut into 1cm dice
1 onion, chopped
2 tbsp groundnut oil
3 large green plantains, peeled and cut into 3 cm slices
4 tbsp freshly-squeezed lemon juice
1 large tomato, blanched, peeled, de-seeded and coarsely chopped
2 tsp salt
Maggi cube or bouillon cube
1/4 tsp freshly-ground black pepper
Cooking Instructions:
Add the oll to a heavy casserole and brown the beef and onions in this until browned. Rub the plantain slices in the lemon juice and add to the casserole. Cook for 5 minutes on low heat, stirring constantly. Add all the remaining ingredients and add enough water to cover. Bring the ingredients to a simmer and cook over low heat for about 2 hours (adding more water as needed). Serve with rice or a maize porridge.
Ingredients:
1 large chicken, cut into serving pieces
3 tbsp oil
1 onion, thinly siced
3 large tomatoes, blanched, peeled and mashed
2 ceelry sticks, cut into thin rounds
1 tsp salt
1 hot chilli pepper, pounded to a paste
Cooking Instructions:
Fry the chicken in hot oil until golden brown all over. Remove from the oil and set aside then fry the onions in the same pot until golden brown. Now return the chicken to the pot and add the tomatoes, celery, salt and chilli. Reduce the heat to a simmer and cook until the chicken is done (about 40 minutes). Serve on a bed of rice.
Ingredients:
125 g Sosoma (sorghum, soya and maize flour mixed in equal proportions)
2 l boiling water
250 ml cold water
12 tsp sugar
Cooking Instructions:
Begin by mixing the Sosoma with the cold water. Add this mixture to the boiling water and stir gently for about 10 minutes. Allow to cool for serveral minutes, stir-in the sugar and serve. Ths is a traditonal dish and is trypically prepared for children during times of shortages.
Ingredients:
200 g pinto, barlotti or rosecoco beans
300 g cassava, cut into chunks
4 celery sticks, chopped
1 onion, siced
Oil for frying
Salt, to taste
Cooking Instructions:
Soak the beans in plenty of water over night. The following day rinse the beans, place in a large pot half-full of water. Bring to a boil and allow to simmer for about two hours, or until the beans are almost soft. Add the cassava at this point and boil for about ten minutes, or until they are almost cooked. Meanwhile, heat the oil in a pan and fry the onions until almost tender. Add the celery and continue cooking until this softens. Drain the beans, add them to the pan containing the onions and lightly mash the ingredients. Season and mix the ingredients well. Serve with green vegetables and a sauce such as Kachumbari.
