AKQ SC #746 - Vier (over de) Toppers is te veel...

quote:

Op vrijdag 4 december 2009 22:20 schreef Whiteguy het volgende:
14 juni: nederland - denemarken
boodschappenlijstje
bier
danish bacon

19 juni: nederland - japan

boodschappenlijstje:
sushi
sake

24 juni: kameroen - nederland
boodschappenlijstje:
????

quote:

Safou a la Sauce Tomate (Prunes in Tomato Sauce)
Ingredients
12 prunes
1 cup water
2 cups tomato sauce
2 Tablespoons peanut oil
2 cups cooked rice
Procedure
Rinse the prunes, cut them in half, and remove the pits.
In a saucepan, simmer the prunes with water until soft, about 4 minutes. Drain.
In a frying pan, heat the peanut oil over medium heat and fry the prunes, about 2 minutes.
Measure the tomato sauce into a medium saucepan, and add the fried prunes.
Cook over medium heat for 5 minutes. Serve over rice.
Serves 4 to 6.

quote:

Easy Fufu
This is a good recipe to make with a friend, so you can share the job of stirring the stiff mixture and holding the pot steady. Neither the ingredients nor the process is authentic, but the results are similar in texture to the fufu prepared in Cameroon from cassava.

Ingredients
2½ cups instant flour mix (such as Jiffy Mix or Bisquick)
2½ cups instant mashed potato flakes
1 cup tapioca (made from cassava)
6 cups water

Procedure
Bring the water to a boil in a large pot.
Mix the instant flour mix, instant potato flakes, and tapioca together. Add the mixture to the boiling water, about 2 cups at a time. The mixture should be thicker and stiffer than mashed potatoes.
Stir constantly for 10 to 15 minutes while the mixture continues to boil. (The mixture will become very thick and difficult to stir, but it is important that it be stirred continuously.)
Let the mixture cool. Form the fufu into balls.
Serve with a spicy stew or soup.
Serves 8 to 10.

quote:

Traditional Fufu
Ingredients
2 to 4 pounds (4 to 8 large) white or yellow yams (not sweet potatoes)
Procedure
Scrub the yams. Place them in a large pot and cover them with water.
Bring the water to a boil and cook for 20 to 30 minutes, until the yams are soft. (The skins will be easy to cut through with a fork or knife.)
Drain yams into a colander, and run cold water over them to cool them.
Remove peels from yams and return them to the pot.
Using a potato masher or wooden spoon, mash and beat the yams for 10 to 15 minutes until completely smooth. (A helper can hold the pot steady while the yams are being beaten.)
Shape the fufu into balls and serve with stew, sauce, or gravy.
Serves 8 to 10.

quote:

Ndole (Bitterleaf Soup)
Ingredients
2 cups dried bitterleaf (can substitute spinach, kale, collards, or turnip greens)
½ pound cooked shrimp (or one cup dried shrimp, if available)
1 cup natural-style peanut butter
1 large onion, chopped
2 cups water
2 Tablespoons fresh ginger, grated
2 cloves garlic, crushed
6 tomatoes, chopped
2 to 3 Tablespoons vegetable oil
Salt and pepper, to taste
Procedure
(If using any greens other than bitterleaf, skip this step.) Soak the bitterleaf overnight; drain in the morning and press out the excess water.
If using kale, collards, or turnip greens, wash the greens, chop them, and cook them in a pot of boiling water for 5 minutes.
If using spinach, wash the leaves and chop the spinach.
Heat 2 Tablespoons of oil in a large pot and add the onions, garlic, and ginger. Sauté for 3 minutes.
Add the chopped tomatoes, reduce heat, and simmer for about 3 minutes.
Add the greens and simmer, stirring frequently, about 5 minutes.
Add the peanut butter. Stir to combine well, cover the pot, and continue simmering until greens are tender (about 15 minutes). If mixture seems too dry, add water, ½ cup at a time.
Cut shrimp into small pieces.
Cook for 10 more minutes, then add the spinach.
Serve with rice or boiled plantains and fufu.
Serves 6 to 8.

quote:

Banana and Pineapple Salad
Ingredients
2 firm ripe bananas, peeled and sliced
2 firm ripe tomatoes, sliced
1 small pineapple, peeled and sliced
1 avocado, peeled, pitted, and sliced
1 Tablespoon roasted peanuts, chopped
1 can coconut milk
Procedure
Boil the coconut milk until it thickens.
Set it aside to cool.
Pile the bananas, tomatoes, pineapple, and avocado alternately in layers in individual glass dishes.
Top with chopped peanuts and the thickened coconut milk.
Serve cold.
Serves 4 to 6.

quote:

Boiled Cassava
Ingredients
2 cassava
Water
1 teaspoon salt
Procedure
Wash the cassava, then peel off the thin white and brown skins.
Cut the cassava into 3- to 4-inch long pieces.
Cut each piece in two and remove the midrib.
Place the cassava into a pot with enough water to cover the cassava half way. Add salt.
Boil until the cassava is soft, but not falling apart.
Drain and serve hot with fish or meat stew.
Serves 2 to 4.

quote:

Op vrijdag 4 december 2009 23:11 schreef Puntenslijpsel het volgende:
en ik heb een pokkehumeur en heb zin om een potje te janken. zo. dat ook weer gezegd.