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Cuisine - African
West African cooking quite often uses the mixture of chiles and peanuts, which are called groundnuts there. This unusual soup uses peanut butter as the peanut source and is one that you can have it on the table in under an hour. Don’t eliminate mixing the peanut butter with a little of the soup before adding to the pot, or the mixture may curdle.

Ata is the Yoruba word for chile pepper, and Nigerian chiles range from
the tiny ata wewe to the large ata funfun. It is served like a relish or
dip with many West African dishes, particularly grilled meats.
Variation: Add 1 bell pepper, chopped

This recipe is from Zaire, where its is know as "Senegalese Quiche."  Feel free to choose another hot sauce to serve over this dish.

"Chop" is an Afican Slang word for food or meal, and this recipe fits that term because it is a big meal!  It contains some of the most basic ingredients of West Africa with garnishes similar to curry dishes--another food influence in Africa.  In West Africa, the beef would probably be substituted with wild game, buffalo, antelope, etc.  Use your imagination here in North America--elk, venison, antelope, or lamb.  Serve the huge pot of stew and incredible condiments buffet style.

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

 
Beef Tagine with Green Olives 
This sauce for barbequed poultry and meats originated in North Africa.  It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen.  This is great as a marinade and baste for grilled lamb chops.
These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.

This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach 

Berbere is the famous, or should we say, infamous, scorching Eithiopian hot sauce.  One recipe we ran across called for over a cup of powdered cayenne!  It is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment.  Tribal custom dictated that it be served with kifo, raw meat dishes that are served warm.  This sauce will keep for a couple of month under refrigeration.  Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews.  Extremely Hot!

Slow cooking is the key to a good biriani.  The Indian origina of this South African dish are evident with the many spices that are included.  It is frequently served at weddings and other celebrations.
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