Muncie Times, Muncie, Delaware County, 20 May 1999 — Page 36

The Muncie Times, May 20,1999, Page 36

Peanut Soup With Dzidzi lb. beef (or lamb) lb. smoked fish 1 onion lb. green pepper 1 tsp. salt lb. tomatoes 2 qt. cold water lb. eggplant 2 cups peanut butter 1 lb. crabs Preparation Wash and cut meat. Cut up onion and combine with meat, salt, and water in a saucepan. Simmer gently until meat is tender. Mix peanut butter with a little water and cook mixture, stirring continuously until mixture thickens and oil collects on surface. Add this to water and meat. Add pepper, tomatoes, eggplant, and remainder of onion, and cook. Wash and clean fish and crabs. Add to soup. When pepper and tomatoes are cooked, grind them separately and add to soup. Eggplant may be left whole. Cook over medium heat for 30 minutes. Serve hot with Dzidzi. Serves 4. Fish Stew 1 big red snapper (fresh) salt, to taste ground nut oil (or any other vegetable oil) to deep fry 1/4 tsp. white pepper 1/4 tsp. black pepper 1 Tbs. tomato paste 1 small eggplant, cut into halves 1 cup water 1/2 cup chopped onions 1/4 tsp. fresh thyme (or dry) 1/4 cup chopped hot pepper (or sweet pepper) Preparation Have fish cleaned and cut into steaks. Wash, clean thoroughly, and season with salt and white and black pepper. Let stand for about 30 minutes. In skillet clarify oil and deep-fry fish steaks about 3 minutes on each side. Remove fish from oil into bowl. Fry eggplant and put in bowl also. Add onions and hot pepper to oil and cook until lightly brown; then add tomato paste and 1 cup water. Stir and simmer, covered, for about 15 minutes. Add thyme, more salt, fish, and eggplant and simmer covered for another 15 minutes. Serve with rice. Serves 2. Jollof Rice 1 lb. beef 2 large onions lb. chicken 1 green pepper lb. pork 2 6-oz. cans tomato paste tsp. salt cup vegetable oil tsp. thyme lb. rice tsp. cayenne pepper 1/4 tsp. black pepper Preparation Cut up the beef, chicken, and pork in small pieces. Season with half the salt, thyme, cayenne, black

••• COOKING pepper, and allow to stand 5 minutes. Heat vegetable oil and brown the meat, chicken, and pork. Remove pieces. Chop the onions and green pepper; add these, the remaining seasonings, and can tomato paste to the oil in which the meat was fried. Cover the pan and fry for 5 minutes. Return the chicken, beef and pork to the pan, add a little water, and simmer. In another pot bring 3 cups (or as directed for cooking rice) salted water to a boil and add rice. Add 1 cans tomato paste and 1 or 2 cups of the stew to the rice. Cook until rice is done, stirring occasionally. Serves 6. Zom (Spinach with meat) 2 lb. stewing beef 1 can tomato sauce (or 2 fresh tomatoes), blended salted water 1/2 cup oil 2 cups water 1 large onion, chopped 2 Tbs. peanut butter (salt to taste) 2 pkg. frozen spinach (or 2 lb. fresh spinach) Preparation Boil stewing beef in salted water until it is tender. Heat the oil in a large pan. Add chopped onion and the meat and fry for 2 minutes. Add the spinach, tomato sauce, 2 cups water, peanut butter, and salt. Cook over low heat for 30 minutes, stirring from time to time. Serves 6. Fried Bananas

4 bananas peanut oil 2 Tbs. lemon juice black pepper 3/4 cups fine'bread crumbs (or crushed corn flakes) sugar cinnamon Preparation Cut the bananas into quarters lengthwise and then into halves crosswise, making 8 fingers of each banana. Allow to stand 10 minutes covered with lemon juice. Roll in fine crumbs (or crushed Corn Flakes) and cook quickly in peanut oil -inch deep in skillet at 370 degrees until crispy brown on both sides. Bananas may be sprinkled with black pepper and served as an accompaniment to meat or fish, or sprinkled with sugar and cinnamon if served as a dessert. Serves 4 to 6. Chicken Okra Soup 1 medium-size chicken 1/4 tsp. ginger 1 lb. okra 2 cloves garlic 2 cups chopped onions, salt to taste 1 fresh tomato, ground 2 red peppers black pepper, to taste Preparation Cut and wash the chicken. Place in saucepan and

add salt, 1 cups chopped onions, black pepper, ginger, and garlic. Simmer until meat is tender. Add the tomato and the peppers. Allow to boil for 5 minutes. Slice okra very finely. Add remaining cup chopped onion and add to the soup. Cook for 10 minutes. Serves 4. Stuffed Cabbage 1 medium-size cabbage 2 eggs, beaten 2 cups water 3 medium-size tomatoes, peeled and chopped 3 Tbs. oil 2 medium-size onions 1 tsp. salt 1/2 tsp. pepper 1/2 cup cornmeal (or rice or bread crumbs.) 1 tsp. curry powder

Preparation Remove the thick outer cabbage leaves with a knife and soften them by putting them in boiling water for a few minutes. Fry the onions in half the oil until they are light brown. Add the cornmeal and beaten eggs and stir well. And the salt, pepper, and curry powder. Wrap this mixture in 4 parcels, using 4 softened cabbage leaves; fasten with toothpicks. Chop the rest of the cabbage and fry it in the remaining oil. Add the stuffed leaves, water, salt, pepper, and curry remaining. Steam over gentle heat until most of the liquid has evaporated. Add the chopped tomatoes and cook for 5 minutes longer. Serves 4. Spinach Stew 1 onion 1 tsp. salt 1 Tbs. oil 1/4 tsp. pepper 1/4 cup water 1/2 tsp. curry powder 1 lb. spinach Preparation Chop the onion and fry in the oil until light brown. Add the water, spinach, salt, pepper, and curry powder. Cook gently for 20 minutes, until spinach is done. Serves 4

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