Saturday, 16 June 2007

The Zimbabwean Fire Place (God's Kitchen)


Mukangigwa (Roasted groundnuts)
1 cup peanuts, ½ teaspoon salt and ¼ cup warm water

Toast the peanuts in a frying pan, without oil, stirring frequently so they do not burn. (a cast-iron pan works well)
When the peanuts are very hot, dissolve the salt in warm water. Pour this over the peanuts and keep stirring while the heat is high. Suddenly all the water will disappear and the nuts will be coated with salt.
Continue to cook for three minutes to remove any moisture.
1 cup maize meal
2 cups water 3 tablespoons peanut butter
Water melon/pumpkin, peeled, and chopped into tiny pieces
salt to taste
Boil water melon/pumpkin, and when the pieces are cooked and mashy put in the corn meal and stir. Cook, stirring frequently, until it forms a porridge.
Next, add peanut butter and salt and stir all ingredients well.
Continue to cook for a few minutes over low heat, adding about ½ cup of the retained pumpkin cooking water if necessary to make the consistency you prefer.
Chimukuyu nedovi
2 medium onions, finely chopped 2 green peppers, chopped
2 tablespoons butter, Smoke dried or sun dried meat (game is the best) cut into pieces
3 to 4 fresh tomatoes
half a teaspoon salt & 6 tablespoons smooth peanut butter
1 chilli pepper
In a large stew pot over medium heat, sauté onions in butter until golden brown. Add garlic, salt and hot peppers.
Stir for 2 or 3 minutes
When all the chicken pieces are brown on every side, mash tomatoes with a fork and mix them into the stew, along with about 2 cups water. Reduce heat and simmer for 5 to 10 minutes.
Thin the peanut butter with a few spoons of hot broth and add half the resulting paste to the pot. Simmer until the meat is well-cooked.
In a separate pot, boil spinach or pumpkin leaves for several minutes until tender. Drain and toss with the remainder of the peanut paste. Serve stew and greens side by side.
Greens in Peanut butter sauce
cored chopped Salt to taste The greens used in his homeland aren't available here but Reneth Mano finds collard greens an excellent substitute. Finely shred the greens discarding tough stems. Place in a saucepan with the water. Bring to boil and cook stirring occasionally just until greens are crunchy-tender (don't overcook). Drain greens reserving liquid. Return greens to medium heat; add tomato and onions. Heat through stirring frequently. Thin peanut butter with 3/4 cup of the reserved cooking liquid then add to vegetables. Heat stirring constantly until greens have a creamy consistency adding more reserved liquid if mixture seems too thick. Taste and add salt if needed

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