Chicken in coconut oil (Akoho sy Voanio)

Ingredients:
1 chicken, cut into small pieces
1 lemon
1 teaspoon grated lemon rind
6 tablespoons of coconut oil
2 onions, chopped
2 cloves of garlic, minced lla, cut into small cubes
3 tomatoes, chopped
1 teaspoon fresh ginger, minced
1 cup coconut milk
1 teaspoon fresh ginger, minced
Salt, black pepper, cayenne pepper or red pepper

Directions:
1• In a glass dish, marinate the chicken in the lemon juice, lemon rind, salt, and pepper for about an hour.
2• Heat oil a large covered pot.
3• Saute the onion and garlic until lightly browned.
4• Add the chicken and continue to cook and stir until the chicken is nearly done.
5• Reduce heat. Add tomatoes and ginger and stir for a few minutes.
6• Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened. Stir often. Serve over Rice.

Serves 2 people.

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Chicken Tunisian Style

Ingredients:

2 lb boneless chicken breasts
1 or,Cut In Half
3 1/2 lb chicken cut into eighths
1 marinade
1 teaspoon black pepper, Freshly Ground 
1 tablespoon cumin,Ground
1 tablespoon olive oil
1 1/2 c onions (finely),Chopped
1 1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
6 lg cloves garlic (crushed)
3 tablespoon lemon juice
3/4 c salad style green olives
1 (drained and),Sliced
1/3 c parsley,Minced
1/2 c white wine
1 garnish
1 additional parsley and lemon

Description:

Cut and clean chicken. Chop and combine all ingredients for the
marinade and mix well. Place 1/3 of the marinade in a roasting pan
that has been sprayed with olive oil. Put chicken in pan on top of
marinade and cover with remaining mixture. Cover and allow to
marinate for at least an hour - all day is better.
Place in fridgerator if marinating all day
Roasting pan, sprayed with olive oil 350o F oven Uncover and roast
in the marinade for one hour in a 350o F oven, turning occasionally
to brown the chicken on all sides. Serve with rice and garnish with
lemon slices and parsley.

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Grilled Fish (Samaki wa Kupaka)

Ingredients:
1 whole fish, two to four pounds (ask for a fish that will hold together on the grill)
2 teaspoons of fresh ginger
8 cloves of garlic
1 chile pepper
3 cups coconut milk
Tamarind paste or powder to taste
1 teaspoon curry powder
Cayenne pepper or red pepper (to taste)
Salt (to taste)

Directions:
1• Clean fish, remove scales and tail. Cut a long gash on each side of the fish.
2• Grind together the ginger, garlic, and chile pepper, and salt until it forms a paste. Rub this mixture all over the fish, into the stomach cavity, and into the gash on each side. Cover and leave to sit for an hour or two.
3• In a saucepan stir together the coconut milk, tamarind, curry powder, salt and cayenne pepper. Simmer the sauce over a low heat.
4• Place the fish on an outdoor grill or cook the fish in the oven broiler. When fish is half done begin spooning the sauce over the fish. Spoon more of the sauce onto the fish each time you turn it. If using the broiler you might transfer the fish to the oven. Continue cooking until fish is done.

Serves 2 people.

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Corn Bread

Ingredients:
2 cups canned kernel corn
2 cups all purpose flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
Cold water

Directions:
1• Put the corn in a blender at medium for 10 to 15 seconds
2• Remove corn from blender and miix all the ingredients together and add enough water to form a stiff dough.
3• Let settle for 10 to 15 minutes
4• Place the mixture in a greased loaf pan and steam for about 1½ hours.

Serves 4 people.

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Honey Bread

Ingredients:
1 envelope active dry yeast
2 eggs
5 cups all-purpose flour
1 cup warm milk
½ cup honey
¼ cup room termperature water
5 tbsp unsalted butter, melted
1 tbsp ground coriander
2 tsp salt
½ tsp ground cinnamon
¼ tsp ground cloves

Directions:
1• Add yeast to 1/4 cup water and let stand 10 minutes
2• Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon.
3• Add the yeast mixture, milk and 5 tablespoons of the melted butter. Beat until the ingredients are well blended.
4• Stir in the flour, a little at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
When the dough becomes too stiff to stir easily, blend in the additional flour gently.
5• Knead for approximately 5 minutes or until the dough is smooth and spongy.
6• Shape the dough into a ball and place it in a large, lightly buttered bowl. Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk.
7• Place dough in a baking bread pan at least 3 inches deep. Make sure the pan is properly greased to assure it does'nt cling to cooking pan.
8• Let sit until dough doubles in size. Brush a little butter on top.
9• Pre heat oven 325 degrees F.
10• Bake for about 60 minutes or until lightly browned at the top.
11• Let cool for about 20 minutes.
12• You may spread butter or honey on the sliced loaf as is the tradition.

Makes one loaf good for 4 people

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Plantain Fritters

Ingrdients:

1 cup all-purpose flour
2 1/4 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large plantain (dessert banana)
1/2 cup milk
1 egg
1 1/2Tablespoon cooking oil

Description:

1• Stir together flour, sugar, baking powder, and salt; set aside.
2• Peel banana and slice into two inch chunks.
3• In a blender container combine banana, milk, egg and cooking oil. Cover and blend until smooth.
4• Add egg mixture to the dry ingredients and blend.
5• Carefully drop one rounded teaspoon into deep hot oil heated to 375F. Fry fritters, a few at a time, for 2 1/2 to 3 minutes or until done, turn once. Drain on paper towel. Serve warm with powdered sugar if desired.

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