One pound catfish fillets, cut into 1-inch pieces one 20-ounce pineapple chunks, packed in unsweetened pineapple juice; drain, reserving two table spoon juice one tablespoon finely minced fresh ginger one tablespoon soy sauce two tablespoons unsweetened pineapple juice (from canned pineapple) two cloves garlic, minced one teaspoon sugar two teaspoons sesame oil, divided one and half cups chopped cornstarch blended with one tablespoon cold water
In a large bowl, stir together ginger, soy sauce, two tablespoons pineapple juice, garlic, sugar and one teaspoon sesame oil. Add catfisf and stir to coat. Set aside. Heat remaining teaspoon of sesame oil in a wide, nonstick frying pan. When oil is hot, add fish mixture and stir-fry gently until catfish is moist in thickest part.
Remove catfish from pan with aslotted spoon; keep warm. Add broccoli to pan; stir fry for thirty seconds. Stir cornstarch mixture well, then pour into pan. Cook, stirring, until sauce boils and thickens slightly (1-2 minutes).
Return catfish to pan. Add drained pineapple chunks; mix gently but thoroughly, just until catfish is hot and coated with sauce.
You may sprinkle with parsley and grated Parmesean cheese and ready to serve.
Posts: 83 | From: Kirksville, Missouri, USA | Registered: Sep 2002
| IP: Logged
I will be trying that dish this weekend. Are you sure you will not get in trouble for opening this topic in the chic section. I thought this part was for fashion and chic stuff.
Anyway sha, good food can make you chic.
Posts: 167 | Registered: Mar 2001
| IP: Logged
Mushroom Milk Red Onion Olives strawberries Salmon (canned or fresh) Salt Fire water (gin or rum)
Mix chopped mushroom, sliced red onion strawberries and salt in a bowl. Add water and stir. Bring to boil for about ten minutes and add milk. pour about 5 ounce of spirit (fire water) on salmon and bring to boil. Drain contents and add spirit flavored salmon to mushroom soup.
Ogallala Soup ready to serve and very tasty. A trial will convince you.
___________________ The greatest thing about America is the right to disagree with the power structure without fear of torture or death at the hands of the government Posts: 217 | From: Ogallala, Nebraska, USA | Registered: May 2003
| IP: Logged
Palmoil Fresh fish tam croka Goat meat (anu ewu) Cray fish (bulky ones) Mangala Ukashi/Utasi Maggi cube Uziza leaf Cayenne pepper Salt/seasoning salt Garlic Onion Bell pepper Olive oil
1. Wash fresh fish thoroghly in a bowl and add seasoning salt.
2. Wash goat meat thoroughly and cook separately until tender.
3. Wash cray fish.
4. Add garlic, onion, bell pepper, uziza leaf and one-half cup or more of water to the blender, and blent to form a paste. With blender running at the highest speed, add three tablespoon of olive oil.
5. Add mangala and cray fish to the pot of goat meat and bring to boil for 10-15 minutes.
6. Add blended paste of uziza leaf, bell pepper, onion.
7. Add palmoil and boil for 20 minutes.
8. Add fresh fish and cook for 5 minutes.
9. Turn the stove off and place the soup on a wooden platform. To serve, pour soup in a bowl and serve with farina, grease or ponded yam.
Posts: 33 | From: Madras, India | Registered: Mar 2003
| IP: Logged
One pound medium shrimp, cooked, peeled and tails removed.
One cucumber, diced medium.
Half cup diced onion.
One tablespoon minced cilantro.
One tablespoon lemon juice.
One teaspoon lime juice.
Two cups of ketchup.
One dash tabasco, to taste.
Half spoon coarsely ground black pepper.
Half spoon salt.
Four slices of lime.
Eight sprigs cilantro.
One medium avocado, sliced lengthwise into twelve slices.
One lemon, cut into wedges Tortilla chips.
1. In a medium bowl, combine the shrimp, cucumber, onion, minced cilantro, lemon and lime juices, ketchup, Tabasco and pepper and salt. Toss to mix thoroughly. Refrigerate for at least thirty minutes.
2. Divide the mixture into four chilled martini glasses. Cut a notch on each side of lime and put one on the edge of each glass. Garnish each martini with two cilantro sprigs and a fan of three avocado slices. Place each glass on a salad plate with a couple of lemon wedges and some tortilla chips. Serve with additional tortilla chips for scooping.
Posts: 83 | From: Kirksville, Missouri, USA | Registered: Sep 2002
| IP: Logged
1/3 cup olive oil 5 carrots peeled and chopped 1 tablespoon dried basil 60+ ounce can tomato puree 3-32 ounce boxes low-sodium chicken broth 2 cups heavy cream Freshly ground pepper to taste 2 tablespoons thinly sliced basil leaves
1. In a 6-8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil, and cook, stirring occasionally, until softened, 10-30 minutes.
2. Add the tomatoes, including the puree, and the broth, and bring to just a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors. Add minced or ground garlic.
3. Remove from the heat. Working in batches, puree the soup in a blender or food processor fitted with a metal blade. Add the cream and place over medium heat. Warm until heated through. Season to taste with salt and peeper.
4. Laddle soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately.
Total time: About 1 hour, 20 minutes
___________________ Yvette Richardson Posts: 106 | From: St. Paul, MN., USA | Registered: Jun 2001
| IP: Logged
posted
How about some tuwo sinkafa with dawa dawa soup and burukutu for safe journey to the bowels? Best place for it--the barracks.
___________________ "We are where we are in large part at the moment, because our self-identified leaders of thought have put us there."----Ukpabi Asika Posts: 321 | From: Athens, Ohio USA | Registered: Mar 2001
| IP: Logged
One small white onion two garlic cloves One cup uncooked dried Christmas lima beans Four and half cups chicken or vegetable stock Half cup extr virgin olive oil A quarter cup fresh grated parmesan Half cup chopped parsley, salt and peeper to taste
1. Peel the onion and chop coarsely. Peel the garlic cloves and crush with the side of a knife.
2.In a 2-quart saucepan, combine the onion, garlic and beans. Cover with two cups of stock and cook over medium-high heat until the beans are very soft and tender, about one hour and twenty-five minutes. When the beans are tender, remove from the heat and spoon into a bowl to cool.
3. Puree the cooled beans in a blender or food processor with the olive oil until creamy and smooth. Spoon the mixtureinto a largbowl and fold in the parmeasan and parsley. Add salt and pepper to taste. Cover and refrigerate.
4. Serve with crackers.
Note: Adapted from Chefs Helen Kennan and Terry Buzzard's Recipe.
___________________ It's All About Money And Glamour! Posts: 13 | From: Selma, Alabama, USA | Registered: Aug 2003
| IP: Logged
One quarter cup unsalted butter, cut into half inches cubes.
One tablespoonfull plus one teaspoon chopped fresh sage, divided.
One three quarter teaspoon salt.
Three quarter teaspoon black pepper.
Two tablespoon olive oil.
Two and half to three pound chicken, halved, skin on, backbones and breastbones removed.
Two tablespoons whole toasted hazelnuts.
Two tablespoons honey.
1. Combine the squash, Brussels sprouts, brown sugar, butter, one tablespoon chopped sage, one teaspoon salt and one half teaspoon pepper in a glass baking dish and roast uncovered in a 375-degree oven, stirring several times, until the squash is tender, about forty minutes.
2. Meanwhile, heat the grill. Rub the olive oil onto both sides of each chicken half. Season the chicken with one half teaspoon salt and the remaining pepper. Place the chicken on the hot grill, skin side down, and cook for 15 minutes, then turn and continue cooking until the juices from the thigh run clear, about thirty five to forty minutes total.
3. Combine the hazelnuts, honey, remaining salt and remaining sage in a small skillet and cook over low heat to melt the honey and coat the hazelnuts, about five minutes.
4. To serve, spoon half of the roasted vegetables onto each dinner plate and nestle a chicken half nearby. Garnish with the honeyed hazelnuts.
Note: From Barbara Hansen and Culinary SOS
___________________ It's All About Money And Glamour! Posts: 13 | From: Selma, Alabama, USA | Registered: Aug 2003
| IP: Logged
posted
Has anyone tried the delicious Ogallala Soup yet? If you haven't, please do.
___________________ The greatest thing about America is the right to disagree with the power structure without fear of torture or death at the hands of the government Posts: 217 | From: Ogallala, Nebraska, USA | Registered: May 2003
| IP: Logged
posted
What to eat when there is nothing to eat When ever there seems to be nothing Start with what vegetables you have on hand
Always remember to saute vegetables in a skillet and you can always pour the vegetables over rice. I always have Sesame oil on hand for it has a nutty flavor and it enhances the vegetables
Most of the time there is going to always be an onion around and a carrot perhaps celery so begin with that. Also how you cut a vegetable helps out with the food being appealing. Always keep on hand the nothings so that you can have something. I recommend Sesame oil amino acid - which is naturally brewed soy sauce so look for Braggs it is the best 4 real hot peppers dried for in time of need
garlic fresh or dried peanut butter green onions angel hair spagetti lime always have several limes and try not to be into frying so many meats 1 chicken breast can go a long way if cooking for one
So now let me give you the how to...
Boil the angel hair,it is usually is quick so watch it then when finished drain & rinse take a skinless chicken breast slice in an angle throw in skillet with sesame oil season to taste with what you desire. When cooked put in the angel hair spagetti add 3 tablespoons of peanut butter that has been mixed with 1/2 c of hot water to dissolve
pour over the angel hair add green onions mix well squeeze on the lime all of it add what ever turns you on. But remember the braggs amino acids I fix this many times at the request of men Well not any more but b4 I did I they go crazy they love it 4 sure You can use Albacore tuna as well. Man let me tell ya this I can usually fix something out of almost nothing everytime. Get into the asian swing of things to make your food bill stretch Love ya
[ May 03, 2004, 02:51 AM: Message edited by: nigeria ]
Posts: 107 | From: North Dakota USA | Registered: Apr 2004
| IP: Logged
Chicken With Peanut Sauce Ingredients: ***MARINADE*** 1 tablespoon light brown sugar 2 tablespoon crunchy peanut butter 1/2 cup soy sauce 1/2 cup freshly squeezed lime juice 2 garlic cloves -- minced crushed dried chile peppers 6 chicken breast halves << about that use what ya want even turkey tails if ya like boneless, skinless, and cut into 1/2" wide strips
***PEANUT SAUCE*** 2/3 cup crunchy peanut butter 1-1/2 cups coconut milk -- unsweetened 1/4 cup freshly squeezed lemon juice 2 tablespoon soy sauce or brown sugar 1 teaspoon fresh ginger root -- grated 4 garlic cloves -- minced 1/4 cup chicken broth 1/4 c heavy cream cayenne pepper grated lime zest fresh cilantro sprigs Note: the zest is the peel of the lime yet just wash the lime very well & just take it whole and grate the peel rather than peel it then try to grate Also for you men who like hot add ya own thang for truly as you work with recipes think of what you think that will be good and throw it in Instructions: To make the marinade, combine the first 6 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender puree briefly. >>>or if ya a man with the strength use a wisk and do ya thang . Add chicken broth and some cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle Grilled Chicken with lime zest and Garnish with cilantro leaves. Serve with the peanut sauce for dipping.
Now lets be real what you do not have leave out it is gonna taste good anyway. I always did hate fancy recipes rather go GETTO cuz den ya take what's available and hungry men no matter what rank they are will break bread with ya. Want it hot >> Spicy Peanut Sauce in your own mind so create it . And do add vegetables on ya skrewer you decide. Posts: 107 | From: North Dakota USA | Registered: Apr 2004
| IP: Logged
posted
Ok But first of all i want you to know your greens ok. Now Ednut a man who is a real man, can never do without his greens and I am not talking about stacking money ok. This is for you
Collard greens, with their cabbage-like flavor, are delicious and ultra-versatile. They pair well with other vegetables and with meats such as smoked turkey or salt pork. Collard greens can also be added to soups and stews, or slow-cooked in its own juices for a completely satisfying side dish.
Collard greens are a fat-free, cholesterol-free nutritional goldmine loaded with calcium, vitamins A, B, C, rich in beta-carotene, high in fiber, fat-free, and low-calorie. Recent studies show that collard greens help the fight against cancer. All varieties of greens are naturally low in carbohydrates.
Curly Mustard
This versatile vegetable has a pungent mustard taste and can be served raw or cooked. Serve it raw as the perfect substitute for lettuce in a sandwich or salad. If cooked vegetables are your preference, add it to a favorite stir-fry recipe for a mellow flavor. Or have it southern-style, saut�ed with a little bacon or ham. Curly Mustard Nutrition
Curly mustard greens are a fat-free, cholesterol-free vegetable, low in sodium and calories. Mustard greens are high in vitamins A, C and also contain folate which is necessary for cellular growth and division, particularly the blood cells.
Flat Mustard (texas broadleaf) greens come from the mustard family, so you'll get a similar robust, pungent mustard taste. Like its relative, it can be served raw, substituted for lettuce in sandwiches and salads or cook it up in your favorite stir-fry and saut� dishes. Flat Mustard Nutrition
Flat mustard greens are a fat-free, cholesterol-free vegetable, low in sodium and calories. Mustard greens are high in vitamins A, C and also contain folate which is necessary for cellular growth and division, particularly the blood cells.
Kale
Kale's mellow flavor just gets sweeter as you cook it down, creating an excellent and nutritious broth (pot likker). Kale has a taste similar to mild cabbage. It's the perfect addition to stir-fries, soups and saut�s and can also be cooked on its own with garlic, leeks, mushrooms and onions. Kale Nutrition
Kale is often called the "king of calcium" and a "heavy-hitting crucifer." It's currently on the top ten list of the healthiest foods you can consume. It's also high in iron, lutein, and vitamins A and C. Lutien helps fight "Macular Degeneration," the leading cause of blindness. Contains 600% of the daily Viamin K, seven times the amount of beta-carotene than broccoli and eleven times more lutein. All varieties of greens are naturally low in carbohydrates. Clean Turnip Green
Since turnip greens are a part of the mustard family, you'll get an assertive mustard flavor with a peppery bite. This tasty vegetable mixes well with other green varieties; or you can serve it on its own, saut�ed with garlic, ginger, and onion or steamed over boiling water with butter, salt, and pepper. Turnip Greens Nutrition
Turnip greens are a fat-free and cholesterol-free vegetable. They are also an excellent source of fiber and very nutritious. Turnip greens contain vitamins A, C and E, potassium, iron, and calcium.
Green Swiss Chard
A relative of the beet family, red, green, and rainbow Swiss chard have a delicate taste similar to beets. Both the stalks and leaves can be used. You can prepare the stalks like celery or asparagus. The leaves can be used raw in salads or cooked with garlic or nutmeg and butter to enhance the chard's flavor. Nutrition
Swiss chard is a fat-free, cholesterol-free vegetable, low in sodium and calories. Swiss chard is also nutritious because they are high in vitamins A, C and loaded with calcium, iron and fiber. All varieties of greens are naturally low in carbohydrates.
Spinach is the most versatile and easy-to-prepare leafy vegetable around. Its smooth and mild flavor doesn't overpower your food. Spinach can be enjoyed raw in salads, added to pastas, soups and stuffings, or just saut�ed by itself with the seasonings of your choice and garnished with grated cheese. Spinach Nutrition
Spinach is on the top ten list of the highest sources of carotenoids for the prevention of disease. It is also high in iron, magnesium, lutein, and vitamins A, C and E. A serving of spinach a day will satisfy the daily requirements for folacin. All varieties of greens are naturally low in carbohydrates.
The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smoothes out their bitter flavor) until they are very soft. Typically, greens are served with freshly baked corn bread to dip into the pot-likker. Pot likker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It is, in other words, the "liquor" left in the pot. The cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig's feet were also given to the slaves. Forced to create meals from these leftovers, slaves created the famous southern greens. One-pot meals also represent a tradtional method of food preparation, which is linked directly back to West Africa.
In spite of what some consider their unpleasant smell, reaction to the smell of cooking greens separates true southern eaters from wannabes.
Ok so here it is Ednut a hamhock in your corn plate stacked high with greens, the Biafra way
[ June 10, 2004, 10:57 PM: Message edited by: nigeria ]
Posts: 107 | From: North Dakota USA | Registered: Apr 2004
| IP: Logged
posted
ok you wanna deal with ONUGBU why you know you eat it with garri so now, you have taken me to another level. Question is this something you truly like? Because now I have to become really creative. This has to take me into asian cooking so I can prepare a new dish Look here young man .I wanna hollar at ya. Check ya box for more details, to discuss this new dish .I have to ask you something. And I really want some feed back.
Why could you not just settle for kool-aid
Posts: 107 | From: North Dakota USA | Registered: Apr 2004
| IP: Logged
Slice the cucumber and tomatoes. Alternate layering the mozazrella, cucumber and tomatoes. Mix olive oil and vinegar in a small cup. Evenly distribute over cucumbers and tomatoes. Top with fresh basil.
___________________ Yvette Richardson Posts: 106 | From: St. Paul, MN., USA | Registered: Jun 2001
| IP: Logged
6 skinless, boneless chicken breast halves 1 (8 ounce) bottle Italian-style salad dressing 1 (10.75 ounce) can condensed cream of chicken soup 1 cup chicken broth 1 (8 ounce) package cream cheese 1/2 teaspoon dried basil 1/2 teaspoon dried thyme salt and pepper to taste
Directions 1 In a slow cooker, combine the chicken breasts and Italian-style dressing.
2 Cover, and cook on Low for 6 to 8 hours.
3 Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme,salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.
Serve with whatever.
Posts: 23 | From: Jackson, Mississippi, USA | Registered: Aug 2004
| IP: Logged
posted
Frijoles Negros Escabechados Peruvian Pickled Black Beans
2 cups dried black beans 2 large onions, thickly sliced 1/2 cup red wine vinegar 3 tablespoons vegetable oil 3 cloves garlic, minced 1 1/2 teaspoons cumin seeds, crushed 2 ancho chilies, seeded and crushed Salt and pepper to taste 4 hard-boiled eggs, chopped 1/2 cup pitted black olives, chopped
DIRECTIONS:
Cook beans in lightly salted simmering water until tender, about one hour. Meanwhile, bring the onions to a boil in enough salted water to cover. As they reach a boil, remove fr4om heat, drain, and add to a small nonreactive bowl with the vinegar. Heat the oil in a large, nonreactive skillet. Add the ham, garlic, cumin, and ancho and stir, cooking for three minutes or so. Add the drained beans, onions, and vinegar, and salt and pepper to taste. Stir and cook for five minutes. Refrigerate or serve hot, garnished with chopped eggs or olives.
My favorite Latin American dish, guys!
Posts: 23 | From: Jackson, Mississippi, USA | Registered: Aug 2004
| IP: Logged
posted
Minibar Cheese Rolls with pickled red onions
Pickled red onions
1 large red onion, thinly sliced
1 jalapeno chile, thinly sliced with seeds
1/2 cup Champaigne vinegar or white vinegar
salt
1. Combine the onion and jalapeno slices in a medium pan of salted water. Boil one minute. Pour through a strainer discarding the liquid.
2. In a glass bowl, combine the onion and jalapeno slices, 2 cups warm water, the vinegar and a dash of salt. Stir to combine. Cover and cool.
Rolls
4 1/2 cups grated Gouda cheese.
2 cups plus 3 tablespoons tapioca starch, plus more for kneading.
1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces.
2 eggs.
1/2 teaspoon kosher salt.
1/2 teaspoon white pepper.
1. Heat the oven to 450 degrees. In a large bowl, combine the cheese, flour, butter, eggs, salt and pepper.
2. Sprinkle a little tapioca flour on your hands and use your hands to combine the ingredients and knead the dough into a small ball.
3. Form the dough into 1-inch balls. Place the balls on two parchment-lined baking sheets, spacing 2-inches apart.
4. Bake until light golden, about 8 to 10 minutes. Serve warm with pickled red onions.
Posts: 23 | From: Jackson, Mississippi, USA | Registered: Aug 2004
| IP: Logged
1-1/2 lbs mixed fresh mushrooms (your choice of varieties), trimmed and sliced
2 onions, finely chopped
4 cloves garlic, minced
1/2 tsp dried thyme leaves or 2 sprigs fresh thyme
1 tsp sea salt
1/2 tsp cracked black peppercorns
1 bay leaf
4 cups organic vegetable or beef broth
1 cup homemade coconut milk
4 tbsp. Virgin Coconut Oil
Instructions: 1. In a heatproof bowl, soak mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.
2. In a skillet heat 1 tbsp (15 mL) Virgin Coconut Oil over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.
3. In same pan, melt remaining 3 tbsp. Virgin Coconut Oil. Add onions and cook, stirring, until softened. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf.
5. When ready to serve, ladle soup into individual bowls.
Comments: You don't need to have a slow cooker to make this, adjust times accordingly for stove-top prep.
Source: The Coconut Diet
Posts: 23 | From: Jackson, Mississippi, USA | Registered: Aug 2004
| IP: Logged
Ingredients: Edikaikong Soup (Serves Four) (1) Ugu Leaves (subsitute Spinach) -- 2 Heads (2 standard Packages of Spinach) (2) Waterleaf -- 2 Heads (3) Crayfish -- 1 Cup (4) Dried Fish -- 1 Medium (5) Giant Snails (escargo) -- 4 (6) Beef or Goat Meat -- 1.5lbs (7) Kpomo* -- 1 lb (8) Palm Oil -- 1.5 cups (9) Onions -- 1 Whole Large (10) Pepper -- 6 to 10 fresh hot or to taste (11) Seasoning -- 1 or 2 cubes of beef stock (12) Salt -- about 2 teaspoons (use discretion)
Preparation: If necessary wash the ugu leaves. Pluck the leaves from the stem. Discard the stems. Collate and chop the leaves into thin (1/4 inch) slices. Set aside. Do same with waterleaves. Blend crayfish into coase powder using electric grinder. If african giant snails are available prepare them by cleaning the meat by rubbing with lemon or soaking and massaging in vineger until all slime is gone and meat is gritty to the touch. Canned escargo is a poor substitute for african giant snails. another substitute for snail may be scallops or any other sea mullusk. However, if any of these are not available, this part of the recipe may be omitted altogether. Break up the dried fish in a bowl pour in boiling water, add about 2 spoon heaps of salt. Wash the fish in the hot salt water to remove sand and other dirt. Remove fish from salt water and set aside.
Grind peppers to a paste. Set aside. *Traditionally, kpomo or hide of beef, is also added when preparing Edikaikong soup. The Cooking: In a medium sized covered pot, bring all meats (beef, kpomo) but not snails to steam without adding water. Add beef stock seasoning, 1/4 cup of water and salt, and cook till meat is tender (5 to 15 minutes). Add waterleaves to meat and beef stock. Stir. Add the crayfish, stir and let boil until most liquid in the pot evapourates. Add the snails at this stage so that it will cook just right. Over-cooked snails are leathery, cooked just right, the snails are crunchy and easy to chew. Add pepper and salt. Stir. Add the ugu or spinach, stir and allow to boil over (about one minute). Add the palm oil, stir and let boil for five more minutes. Turn off heat and serve. Should be able to feed four adults. African soups are mostly used to eat fufu. See fufu preparation.
Bon appetit!
___________________ Freedom, Justice, Equality Posts: 16 | From: London, UK | Registered: Mar 2002
| IP: Logged
posted
Omgosh I want this soup but there is no Giant Snails (escargo) around and I WANT IT
Posts: 107 | From: North Dakota USA | Registered: Apr 2004
| IP: Logged
posted
Thanks for the recipe. I always love to try different things. I am not very sure how much this dish is suitable for Indian climate but for once in a while it's great to have change.
With regards, Mandar Thosar
___________________ "mandar-seo e-Zest helps healthcare organizations to manage challenges by offering expert custom software application development and application management services." Posts: 11 | From: Pune, India | Registered: Jun 2006
| IP: Logged
UBBFriend: Email this page to someone!
Printer-friendly view of this topic
![[For Your Info]](../../../../../../../../../messageboard-sub/ubb/graemlins/fyi.gif)
FAT BOY'S CHEESY FAT BURGER COMING SOON. STAY TUNED!
![[Cool]](../../../../../../../../../messageboard-sub/ubb/cool.gif)
![[Big Grin]](../../../../../../../../../messageboard-sub/ubb/biggrin.gif)
![[Mad]](../../../../../../../../../messageboard-sub/ubb/mad.gif)
add ya own thang for truly as you work with ![[Smile]](../../../../../../../../../messageboard-sub/ubb/smile.gif)
![[Confused]](../../../../../../../../../messageboard-sub/ubb/confused.gif)
why
