African Newest Recipes

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Boerewors and Apricot Sticks

  • Posted by Franky on 03/16/2011
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1.Prepare ROYCO Marinade according to pack instructions. 2.Add mushrooms and apricots and marinate for 30 minutes. 3.Thread a mushroom, an apricot and a piece of boerewors onto each stick. Place all the sticks in an ovenproof dish and grill in the oven for 15 mins, or braai over cool...


Fish in Newspaper

  • Posted by Franky on 03/16/2011
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1.Open the newspaper sheets and place the fish in the centre. 2.Fry the peppers in 15 ml oil. 3.Brush the fish, inside and out, with the remaining oil, then sprinkle with the contents of the packet of ROYCO packet soup. 4.Place ½ the peppers, herbs, spring onions, ground fennel seeds and...


Saucy Meatballs with pasta

  • Posted by Franky on 03/16/2011
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1.Mix the mince, egg and oats together, season well. 2.Roll mixture into golf ball and arrange in a greased ovenproof dish. 3.Pour the contents of the pouch of ROYCO sauce over the meatballs and bake for 30 minutes. 4.Cook spaghetti according to packet instructions. 5.Serve the spaghetti and...


Stuffed Cabbage Rolls

  • Posted by Bulgarka on 02/24/2010
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N/A | 2 votes

1. Toast the pine nuts in a small dry skillet over medium heat until they are fragrant, about 5 minutes. 2. Cut the core out of the cabbage but leave it whole. Dip the whole cabbage head in a large pan of boiling water until the outer leaves soften, about 30 seconds. Remove the cabbage from...


Sofrito (Spiced Beef And Vegetable Stew)

  • Posted by ADMIN on 09/26/2007
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Allspice seems to have made inroads in cooking of Egyptian Jews. Sometimes knows as "English spice," it is of North American origin taken, perhaps by English, to Egypt. This family stew of beef and vegetables is a Friday night dish, containing a few pods of cardamon that give it an...


Safra - Libyan Semolina And Date Cake

  • Posted by ADMIN on 09/26/2007
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CAKE 2 lb Semolina (cream of wheat); -(4 cups) 1 lb Sugar; (2 cups) 2 ts Baking powder 1 c Corn oil 3/4 c Water Blanched almonds or whole -cloves; for garnish SYRUP 1 c Sugar 1/2 c Water 1 c Honey Juice of 1 lemon; 2 to 3...


Meshoui

  • Posted by ADMIN on 09/26/2007
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LAMB SAUCE Pan drippings 2 tb Tomato paste 1 l ;Water Approx. Cook Time: 2:00 Preheat oven to 175 C. All vegetables should be coarsely chopped. Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a roasting pan, nestle...


Lamb And Pear Tagine

  • Posted by ADMIN on 09/26/2007
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Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that...


Lamb Tagine

  • Posted by ADMIN on 09/26/2007
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GARNISH 1 tb SESAME SEEDS 6 oz Blanched almonds, slivered IN A 6 QT. POT, PUT LAMB, SALT, PEPPER, SAFFRON, GINGER, GARLIC, ONION ADN OPTIONAL PARSELY, AND ADD 3 Tb OF THE OIL OR GHEE. ADD 2-1/2 c OF WATER, ENOUGH TO JUST BARELY COVER. SIMMER FOR 1-1/2 HOUR OR UNTIL MEAT IS TENDER. CHOP...


Honey Orange Chicken

  • Posted by ADMIN on 09/26/2007
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LIGHTLEY FLATTEN CHICKEN PIECES, SPRINKLE BOTH SIDES WITH NUTMEG, SALT AND PEPPER. COMBINE ORANGE JUICE, HONEY AND RAISINS IN A LARGE SKILLET; HEAT. ADD CHICKEN. COVER AND SIMMER 15 TO 20 MINUTES OR UNTIL CHICKEN IS TENDER; REMOVE. DISSOLVE CORNSTARCH WITH WATER IN Sm CONTAINER; STIR INTO...


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