Morning Breakfast is the mother of the day for most people, though in the changing of this world, some prefer to eat their first meal of the day in the afternoon or in the evening. You can also use morning breakfast dishes as your desert after a nice delish meal or even as a snack; the world is in your hands. Well….
Tunisian Breakfast is the famously known as Bsissa by the Tunisian People. The meal is often mixed in with couscous and variety of ingredients to make it appetizing. You can also add in your own favourite ingredients outside this recipe if you want to create a special dish for only you
Recipe Reference: www.bestrecipes.com.au
Ingredients
2.6 cups couscous
2.6 cups water
½ cup brown sugar
¼ cup rice bran oil
11/2 cups mixed nuts chopped toasted
2 cups pitted dates roughly chopped
2 cups milk hot to serve
½ cup honey to serve
Instructions
Place couscous in a large bowl. Bring water, sugar and oil to boil in a heavy saucepan, stirring to dissolve sugar
Pour mixture over couscous and stir until well blended. Cover and let stand for 10 minutes
Fluff with fork to separate grains. Mix nuts and dates into couscous
Preheat oven 180 C.
Transfer couscous to 33 cm x 23 cm x 5 cm baking dish. Cover with foil and allow to cool
Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve with hot milk and honey of your choice from any country you are in
Prepare with a baking dish for 4 hours
East African Chapati
The Indian Roti in East Africa, with the only difference that is crispy than the original Indian Roti, because it has the crispy outer part through access fat that has brushed outer layers and edges of the dish and inside, softer. Widely loved in Countries like Tanzania, Uganda, Mozambique, Kenya and Burundi. The dish most enjoyed with side dishes like Scrambled eggs, meat stew etc. You can also enjoy it with a dish of your own choice too. Well for me, I love it with Eggs, which is my favourite meal out of all African Dishes
NB: We do not own Copy Rights to this recipe
Recipe Reference: www.africanbites.com
Ingredients
3 cups of all purpose flour
1 teaspoon sugar
11/2 teaspoon salt
3 tablespoon ghee( Clarified butter) or oil
11/4 cup warm water
Instructions
In a large bowl, add flour, stir a bit and add sugar and salt
Pour water and ghee or oil in the mixture
Knead to form a soft and sticky dough
Place dough on a heavily floured board and knead for about 8-14 minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do it. The Dough should be soft, elastic and smooth
Divide dough into 6 or 8 pieces according to preference and let it rest. The resting of the dough helps to relax the gluten and make it not only easier to work with but to produce tender Chapati
Use a rolling pin roll out dough into a circle. They do not have to be perfect circles
At this stage, you may proceed with cooking, however, if you want Chapati with layers, you have to do the next steps
Light oil Chapati dough with ghee
Be gentle with the oil
Then place dough on a heavily floured plate, press the dough down
Turn dough over and press down, lightly shake off excess flour
Shape dough like you would shape a paper fan, starting at one end, all the way to the opposite end
Then coil it up
When the dough has been coiled up, cover the dough with a damp cloth and let them rest for 20 minutes
Gently flatten out coiled dough and roll out. Begin rolling out the dough from the centre working outwards
Rotate the dough out each time you roll it, this helps to make a perfect circle. Make sure they are not rolled out to be thin
pour oil on pan. Then place dough on it
Cook for about 2/3 minutes rotating as need until golden brown
Serve Warm
Preparation: 1 hour
Cooking: 20 minutes
Total: 1 hour 20 minutes
Afternoon African Sky by GABI ODEBODE
Your stomach might be rumbling in the afternoon for some lunch and Goat Meat Stew is a way to go. A nice satisfactory dish that would bring life out of you, commonly consumed in West African countries such as Ghana and Nigeria. This dish is normally consumed during important social events such as weddings or funerals, or even just any kind of special occasion you thought of celebrating in your mind. You can also consume it in a comfort of your own home by simply spoiling yourself
NB: We do not own copyrights to this recipe
Recipe Reference:www.foodnetwork.com
Ingredients
1 pound bone-in goat meat (preferably leg), cut into 1-inch cubes, rinsed and drained
2 medium onions, chopped (about 2 cups)
1 1/2 teaspoons kosher salt
3 plum tomatoes, chopped
3 cloves garlic
1 small red bell pepper, chopped
1 habanero pepper (optional)
5 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon chicken bouillon powder
1 teaspoon Madras curry powder
1 teaspoon fresh thyme leaves
2 bay leaves, finely torn
Cooked rice and/or sweet plantains, for serving
Instructions
Combine the goat meat with 1/2 cup of the onions and 1 teaspoon salt in a medium pot. Add enough water to cover the meat
Cover with the lid and cook over medium heat, until tender, 45 to 50 minutes
Use a slotted spoon, transfer the goat meat to a medium bowl. Reserve the broth
Meanwhile, combine the tomatoes, garlic, bell pepper, habanero, if using, and 1 cup of the remaining onions in a blender or food processor; blend until smooth and set aside.
Heat 1 tablespoon of the oil in a large high-sided skillet over medium-high heat
Use the slotted spoon, transfer the goat meat to the skillet and cook until browned all over, about 3 minutes per side. Remove the goat meat to the same bowl
Add the remaining 4 tablespoons oil to the same skillet and heat over medium heat
Add the remaining 1/2 cup onions and cook, stirring occasionally, until softened, about 1 minute
Add the tomato paste and stir until grainy in appearance in the oil, about 5 minutes
Add the tomato-pepper puree and stir to combine
Cover and simmer for 5 minutes
Add the bouillon powder, curry powder, thyme, bay leaves and 1/2 teaspoon salt; stir to combine and cook for 3 minutes
Add the goat meat and 2 tablespoons of the reserved broth (save the rest for another use); stir to combine
Cover and simmer over low heat until a layer of oil appears on the surface and the stew is thickened and bright reddish in colour, about 10 minutes
Taste and add more salt, if needed. Serve with rice and/or sweet plantain
Desert and Things
Sweeten your tongue with Koeksister and Milk tart, with a dip of fruit yogurt on the side. Famously loved from South Africa
