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Cuisine - African

This recipe is from the article Mighty, Mysterious Mauritian Mazavaroo By Leyla Loued-Khenissi

recipe image
The neighboring island of Mauritius in the Mascarenes has a harissa-like 
sauce called mazavaroo that is usually served on sandwiches. This recipe
for it was given to one of my writers, Leyla Loued-Khenissime, by
Virjanan Jeenea, the sous-chef at the Oberoi Hotel in Mauritius. Leyla
writes: “I was happy to see that his recipe is simple compared to others
I have run into. I tried it four different ways: with fresh bird's eye
peppers and again with fresh Thai dragon peppers, then adding shrimp
paste to one and ginger to the other. The best result I obtained was by
following the Oberoi recipe with the bird's eye peppers, although it
still lacks that smoky fantasia found in the jar I initially bought.
Below is the Oberoi's adapted version.”
For this traditional appetizer the vegetables can be served chopped or very briefly processed in a food processor or blender to make a chunky dip. Either way, serve it with warm, fresh pita bread.
Indain immigrants, who worked building the railroads, popularized curries all ofver Africa.  Seve this dip with raw vegetables or the Berebere Crakers.
Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun.  This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.
This delicious thick, yellow soup is rich in flavor and chilies.  Serve it as a first course and serve the Fruity Lamb Tajin as the entree.
Lentils have always been a source of protein in parts of Europe, much of the Middle East, and India.  They were probably brought to Africa by the spice traders, and they have been utilized in cooking since the time of the ancient Egyptians and the Sumerians.  The are a simple staple that can take on a lot of seasoning and spice.

From Sierra Leone, here is one of the more unusual hot sauces.  Besides palm oil, it is charaterized by greens such as cassava or sweet potato leaves: spinich makes an adequate subsititute.  Some versions of this dish are more of a stew than a sauce, but this one is designed to be served over rice.

From Sierra Leone, here is one of the more unusual hot sauces I
encountered. Besides palm oil, it is characterized by greens such as
cassava and sweet potato leaves; spinach makes an adequate substitute.
Some versions of this dish are more of a stew than a sauce, but this one
is designed to be served over rice. Warning: Palm oil is high in
saturated fat.

Each Afican country seems to have its own version of peanut soup, or groundnut soup.  It is common all over Africa, but it is especially popular in the in the western part.  The soup can be made a day head to blend the flavors, and then carefully reheated.
 

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