Tuesday, 6 October 2015

The cuisines of Africa are as diverse as the hundreds of different cultural and ethnic groups that call Africa home.
Traditionally, African cuisines use a combination of locally grown fruits, vegetables, cereal grains, meats, and milk products (although milk products, in general, are not as important in African cooking). African cuisine can be broken down largely into styles from Central Africa, East Africa, the Horn of Africa, North Africa, South Africa, and West Africa.
We hope you enjoy our recipes from Africa, and we encourage you to go out and try all the different regional styles! Below, browse the latest recipes from our SOS families in Africa!

D-I-Y: Host Your Own Ethiopian Coffee Ceremony
Coffee plays a central role in many cultures around the world. In Ethiopia, a coffee ceremony is considered an offer of friendship and a mainstay in Ethiopian hospitality. It is a fun and interesting take on coffee. Click here to learn more about coffee ceremonies...
Moroccan Chicken Tagine
This stew is warm, hearty, and only takes fifteen minutes of prep time. The Moroccan spices give it an extra depth of flavor that kicks this tagine to the next level! Click here for our tagine recipe...
South African Bobotie
A South African dish, bobtie is made with spiced meat and a delicious egg topping. It is healthy and is a great dish for large groups of people! Click here for our bobotie recipe...
Peanut Stew
Popular all over Africa, this peanut stew takes inspiration from Ghana, Senegal, and Kenya. Hearty and easy to make, this is great for peanut butter fanatics and spice enthusiasts alike. Find out more about our peanut stew...
Benne Wafers
A traditional African cookie, these benne wafers are popular in Nigeria [although they are also popular in the USA]. Crispy, nutty, and ridiculously easy to make, these cookies are perfect as quick weekday snacks! Click here for our benne recipe...
Goat Stew
This delicious and hearty stew comes from Nigeria, where goat is a staple meat. Try it today! Click here for our Nigerian goat stew...
Injera
Injera is a flatbread with a unique, spongy texture. Made with teff flour, injera is a national dish in Ethiopia and Eritrea. It is traditionally eaten with different kinds of stews, and serves as a utensil for the meal. Click here for our injera recipe...
Al Kabsa
Al Kabsa is a rice dish which is traditionally made in Saudi Arabia, although it is loved throughout the Middle East. Made from chicken, basmati rice, and a variety of spices, Al Kabsa is a hearty and filling dish. Click here for our Al Kabsa...
Lamb Kefta
Kefta, also known as Kofta, is traditionally made of beef, lamb or chicken and is mixed with spices and onions. Kefta is popular across the Middle East and Asia, in places like Morocco, Iran, Pakistan and India. Click here for our lamb kefta...
Misir Wot
Wot is an Ethiopian stew that is often prepared with chicken, beef, and lamb. This version features red lentils, making this wot an easy vegetarian option. Made with berbere, a spice mixture, this dish is as flavorful as it is beautiful. Click here for our misir wot...

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Home Made Dry Ice Cream

Total Time:
30min

Servings:
2-4

Ingredients

1/3 C semisweet or bittersweet chocolate chips
1 C heavy cream
2 oz cream cheese, softened
¾ C powdered sugar
1/3 C coco powder
1/8 tsp sea salt
2/3 C whole milk
3-5 lbs. dry ice

Directions

In a small microwave safe container, microwave chocolate chips and 3 TBSP of heavy cream for 30 seconds. Remove from the microwave and whisk till smooth. Place the melted chocolate and cream along with all other remaining ingredients in a blender and blend well.
Place one gallon size zip-top bag inside another gallon size zip-top bag. Using leather gloves, carefully put a couple large pieces of dry ice into the zip-top bags. Mostly close the bags, leaving a 3” section open to allow gas to exit the bag. Place a hand towel atop the bags and use a rolling pin, mallet or heavy can of food, crush the dry ice into the smallest pieces possible. Aim to have no pieces larger than a pea.
Pour the chocolate ice cream base into the bowl of a stand mixer equipped with a paddle attachment. Turn the mixer onto low and use a small plastic container to add roughly ½ C of the crushed dry ice to the ice cream base. The first addition of dry ice causes a lot of bubbling. Once the bubbling subsides, add another ½ C of the crushed dry ice and continue to do so until the ice cream becomes cold and thick to your liking. You will hear your mixer slow down as the motor works harder to stir the thick ice cream. Using a rubber spatula inspect the ice cream for any chunks of dry ice. If you find any dry ice chunks, scoop the ice cream into a freezer safe container and place it in the freezer for 15 minutes, or until the dry ice has sublimated entirely. Serve as desired.
Safety Note: Remember to always wear leather gloves when handling dry ice and ensure you don’t ingest any solid pieces of dry ice.
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Radiator Whiskey Mustard Gravy

Total Time:
20 minutes

Servings:
1 quart

(2) Tablespoons butter
(2) Tablespoons flour
3.5 cups chicken stock
0.5 cup whole grain mustard
Salt and Pepper to taste

Melt butter in a sauce pan. Add flour.
Once combined, slowly pour in chicken stock and mustard, and bring to a boil.
Add salt and pepper to taste.

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