By Constance Nabwire, Bertha Vining Montgomery
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Extra resources for Cooking the West African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
Some soups contain meat, but meat less soups are also popular and can feed many people at once. West African cooks find appetizing ways to combine vegetables and fish, with the zing of peppers or other distinctive spices. Egusi soup (right, recipe on page 50) uses ground egusi seeds that give the dish a unique color. If these are hard to find, the recipe works with pumpkin seeds. Fresh fish pepper soup (left, recipe on page 51) features hot peppers—a very characteristic flavoring in West African food.
5. In a Dutch oven, heat 2 inches of peanut oil over medium heat. Use a candy thermometer to monitor the oil’s heat. When it reaches 375ºF, carefully place the balls in the oil. 6. Fry the balls in the hot oil for 5 minutes or until golden brown. 7. Remove the balls with a slotted spoon and place on paper towels to cool. 38 Coconut Crisps 1 coconut* * To open a coconut, bake it at 350ºF for 10 minutes. Remove the coconut from the oven and hit it hard with a hammer on the nut’s seam. The coconut will split open.
In a small saucepan, bring 2 c. water to a boil over medium heat. Reduce to low. 2. In a large saucepan, bring 2 c. water to a boil over high heat. Reduce heat to medium and add Cream of Wheat® (ø c. at a time, stirring constantly). Add tablespoons of hot water from the other pan when mixture gets too thick to stir. 3. Add potato flakes ø c. at a time, stirring constantly. When necessary, add hot water. 4. Add margarine and salt and stir until margarine is melted. Continue to cook, stirring vigorously, until fufu pulls away from the sides of the pan and forms a ball.
Cooking the West African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes by Constance Nabwire, Bertha Vining Montgomery