Cooking the East African Way: Revised and Expanded to by Constance Nabwire, Bertha Vining Montgomery PDF

By Constance Nabwire, Bertha Vining Montgomery

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2. Preheat grill or broiler. 3. Grill or broil, skin side down, for 5 to 7 minutes or until plantains can be easily pierced with a fork and aren’t sticky. 4. When cool enough to handle, peel plantains and serve. Preparation time: 10–15 minutes Serves 4 43 Sauces and Stews East African sauces and soups are quite similar to each other. Soups are served with a starch, such as chapatis, on the side for dipping, while sauces, which are thicker than soups, are often served over a starch such as rice.

Olive oil salt and pepper to taste 1. Slice the avocados and papaya in half. Remove the pits and the seeds. Scoop out the fleshy pulp with a spoon. 2. Cut the fruits into 1-inch pieces and combine them in a medium bowl. 3. Peel the grapefruit and divide it into segments. Peel the thin skin from each segment. 4. Cut each segment in half and add them to the avocado and papaya mix. 5. Wash the lettuce and use paper towel to pat the leaves dry. 6. Arrange the lettuce leaves on a plate. Spoon the fruit mixture on top of the leaves.

5. When the mixture is cool enough to handle, form 1-inch balls and place on wax paper until set. Preparation time: 30 minutes (plus cooling) Makes about 20 balls 61 Holiday and Festival Food The diversity of East Africa’s history adds variety to the area’s fes­ tivals. All of the countries, except Ethiopia (which was never a colony), celebrate achieving independence from European colonial rule. Many of the holidays honor religious events. Islamic, Christian, and traditional observances may prevail, depending on where the celebrations are taking place.

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