Tanzania (7/6/10)
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Recipes contributed by Victoria Misigaro and Beverly Barnett.
Click to download these recipes: Samosas Salad & Pilau Want to try more Tanzanian recipes? Click here for the archive from our program in 2011. Click here for the archive from our program in 2023. |
Samosas (triangle pockets)
Meat filling
Brown: 3 lbs. ground turkey or beef
1 tsp garlic powder or 2 cloves fresh garlic, minced
Drain.
Add: 1 large onion, chopped
3 carrots, peeled and grated
½ medium cabbage, shredded
2 T. curry powder (Javin brand)
1 tsp. coriander powder
¾ tsp. salt
1½ tsp. extra hot chili powder or fresh, chopped hot peppers to taste
Cook together for 20 mins. on med.-low heat.
Pour into large colander or sieve and drain very well, pressing to squeeze out liquid.
Vegetarian filling
Saute chopped onions and garlic. Add your choice of lentils, beans, chopped potatoes and fresh veggies, such as cauliflower, broccoli, or zucchini. Season with same seasonings as above. Cook until tender. Drain, if needed.
Pastry
Ingredients:
5 c. flour
2 ¾ c. water
1 tsp. salt
Method:
(Note:Having someone to help you makes this whole process much more fun and fast. One person can dry the circles as the other is rolling them. When all the circles are made, theother helper can make the pockets and begin filling them, etc.)
1. Mix ingredients well. Knead on lightly floured surface until dough is smooth and stretchy and doesn’tstick to counter.
2. Shape dough into an even # of balls, slightly larger than golf ball size. (This recipe makes about 22 balls, or pockets for 88 samosas.)
3. On floured surface, rollballs into approx. 5” circles.
4. Lightly coat the surface of one circle with veg. oil. Place a second circle on top. Continuethis process until all circles are paired up and in stacks of two.
5. Starting with the first stack,roll into 10” circle.
6. Cook on hot griddle (400 degrees) until one side is dry. Turn and dryon other side. 7. Remove from griddle. Separate layers. Turn top layer over and place upside down on other layer. Do this for 4-5 of the 10” circles.
8. Cut circles into quarters,stack, and place into a plastic bag to keep them moist. Repeat these steps until all dough is processed.
9. Make a paste out of flour and water. Take a piece of prepared dough and fold two corners overlapping each other to form a pocket. Seal the overlapped portion well with the paste.
10. Fill the pocket with prepared filling. Fold remaining flap of dough over filling to form atriangle, sealing edges with paste.
11. Deep fry filled triangles in hot oil until golden brown. Drain on paper towels.
12. Eat and enjoy! Try squeezing a little fresh lemon or lime into the filling as you eat it to add more flavor.
Brown: 3 lbs. ground turkey or beef
1 tsp garlic powder or 2 cloves fresh garlic, minced
Drain.
Add: 1 large onion, chopped
3 carrots, peeled and grated
½ medium cabbage, shredded
2 T. curry powder (Javin brand)
1 tsp. coriander powder
¾ tsp. salt
1½ tsp. extra hot chili powder or fresh, chopped hot peppers to taste
Cook together for 20 mins. on med.-low heat.
Pour into large colander or sieve and drain very well, pressing to squeeze out liquid.
Vegetarian filling
Saute chopped onions and garlic. Add your choice of lentils, beans, chopped potatoes and fresh veggies, such as cauliflower, broccoli, or zucchini. Season with same seasonings as above. Cook until tender. Drain, if needed.
Pastry
Ingredients:
5 c. flour
2 ¾ c. water
1 tsp. salt
Method:
(Note:Having someone to help you makes this whole process much more fun and fast. One person can dry the circles as the other is rolling them. When all the circles are made, theother helper can make the pockets and begin filling them, etc.)
1. Mix ingredients well. Knead on lightly floured surface until dough is smooth and stretchy and doesn’tstick to counter.
2. Shape dough into an even # of balls, slightly larger than golf ball size. (This recipe makes about 22 balls, or pockets for 88 samosas.)
3. On floured surface, rollballs into approx. 5” circles.
4. Lightly coat the surface of one circle with veg. oil. Place a second circle on top. Continuethis process until all circles are paired up and in stacks of two.
5. Starting with the first stack,roll into 10” circle.
6. Cook on hot griddle (400 degrees) until one side is dry. Turn and dryon other side. 7. Remove from griddle. Separate layers. Turn top layer over and place upside down on other layer. Do this for 4-5 of the 10” circles.
8. Cut circles into quarters,stack, and place into a plastic bag to keep them moist. Repeat these steps until all dough is processed.
9. Make a paste out of flour and water. Take a piece of prepared dough and fold two corners overlapping each other to form a pocket. Seal the overlapped portion well with the paste.
10. Fill the pocket with prepared filling. Fold remaining flap of dough over filling to form atriangle, sealing edges with paste.
11. Deep fry filled triangles in hot oil until golden brown. Drain on paper towels.
12. Eat and enjoy! Try squeezing a little fresh lemon or lime into the filling as you eat it to add more flavor.
SaladIngredients:
1 med. onion 2 large tomatoes 1-2 avocados Juice from ½ lemon (more, if you like) Salt |
Method: 1. Thinly slice the onion. Generously coat the onion with salt. 2. Work salt into onions with you fingers until onions become flexible and tender. Rinse very well with fresh water. Drain. 3. Cut tomatoes into thin pieces and add to onions. 4. Add chopped avocados. 5. Pour lemon juice over all and toss. |
PilauIngredients:
5 cups jasmine rice 7-8 large cloves garlic, minced 1 med. onion, chopped ½ c. vegetable oil 2 T. pilau masala spice mix 3 chicken bouillon cubes 1 chicken, cut up and skinned (for vegetarian option, omit chicken and use a can or two of pinto beans or beans of choice.) |
Method: 1. Heat oil in large pot. Add onion and cook until lightly browned. 2. Add garlic. Add cut up chicken. Cook for about 20 mins. 3. Add rice and stir well. Add pilau masala and bouillon cubes. 4. Cook for about 10 mins. Add about 7 cups hot water. Stir well; cover pot and cook on low heat until rice is tender (about 20 mins.). 5. Check occasionally, adding more water if needed. |