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

By Constance Nabwire, Bertha Vining Montgomery

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Additional resources for Cooking the East African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

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Canned coconut milk dash of salt * Other types of greens, such as spinach, turnip greens, or kale, can be substituted for the collard greens. 41 Versatile Plantains Plantains are an important food in East Africa. Although it is a member of the banana family, the plantain is often served as a vegetable. For variety, try adding tomatoes, onions, fresh spinach, or a dash of curry powder to boiled plantains. 2 large, firm, green plantains* 1. Wash and peel the plantains. Cut into 1-inch pieces and place in a large kettle.

Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next. 3. Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender. 4. Serve immediately. Preparation time: 45 minutes Serves 4 to 6 Pilau For variety, you can add other vegetables, such as cabbage, carrots, or green beans, to this popular rice dish originally from India. 2 tbsp. butter or oil 2 large onions, chopped 2 cloves garlic, crushed 1 lb.

Seasoned salt dash salt dash black pepper ¥ c. water 1. Place beans in a medium bowl and cover with cold water. Let soak overnight. 2. Drain beans in a colander. 3. Fill a medium saucepan half full of water and bring to a boil over high heat. Add beans and cook for 1 to 1¥ hours or until tender. 4. Drain beans in a colander and place in a medium bowl. Mash well with a fork. 5. In a large frying pan, heat oil over medium heat for 1 minute. 6. Add tomatoes, onions, and garlic and sauté until onions are transparent.

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