Jamie Oliver

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#1 Sat 18 Aug 07 10:48am

Little Jimmy Longbow

Member
Occupation Apprentice Chef at Relish @ the Gallery, First Year
From Australia, Victoria, Sale
Member since Mon 24 Jan 05

African and Persia Foods

Hey there

Wondering if anyone knows of any good traditional Persia and/ or African foods some recipies would be great.

cheers big_smile  big_smile

James

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#2 Sun 19 Aug 07 6:58am

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: African and Persia Foods

this link provides some info and recipe for Eritrean food..  also a recipe for tsebhit sega (spicy minced meat )  follows.  injera is ethopian or eritrean flatbread.. pita or naan can work but if you have the time and ambition  to make it  there are recipes all over google.

http://www.cookbookwiki.com/Category:Eritrean_Recipes






TSEBHIT SEGA, (spicy minced meat) (Eritrean)

INGREDIENTS
2 Medium size onions, chopped
2 spoons sunflower or other vegetable oil
50 cc chili paste (berbere)
50 cc  tegelese tesmi
1 teaspoon chopped ginger
1 teaspoon chopped garlic
6 large tomatoes, skinned
1 kilo beaf or lamb, shredded
pepper and salt to taste

DIRECTIONS
Heat the oil in a frying-pan and fry the onions  light golden. Add the berbere and the tegelese tesmi and some water if necessary and simmer it on a low fire. Add the ginger and the garlic after 10 minutes and the sliced skinned tomatoes, some salt and some pepper after another 5 minutes. After 15 minutes add the meat and simmer it until the meat is done. Add some water if necessary. Serve with injera.

*****************************

BERBERE

INGREDIENTS
2 teaspoons cumin seed
1 teaspoon cardamom
1/2 teaspoon allspice
1 teaspoon fenugreek seed
1 teaspoon coriander seed
8 cloves
1 teaspoon black peppercorns
20 crumbled dried red peppers
1/2 teaspoon dried ginger
1/2 teaspoon cinnamon
1 teaspoon turmeric
3 tablespoons sweet or hot paprika
1 teaspoon salt

DIRECTIONS
Put all the ingredients up to the salt in a frying pan and heat for 2 minutes, stirring constantly. add the salt and grind the spices in a
spice grinder.

***************************

TEGELESE TESMI (herb butter)

INGREDIENTS
200 gr. unsalted butter
100 cc water
2 small onions, shredded
2 cloves of garlic, crushed
2 teaspoons ginger, shredded

DIRECTIONS
Put the butter and the water in a frying-pan and heat them until the butter has melted. Add the other ingredients and simmer the mixture on a low fire for 30 minutes, until the mixture stops skimming and the butter is clear. Do NOT stir the mixture. Sieve the butter and allow to cool down in a well closed jam jar.

Last edited by Ashen (Sun 19 Aug 07 7:02am)


Only a fool argues with a skunk, a mule or a cook.  { cowboy saying}
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#3 Sun 19 Aug 07 10:12am

zippets

Member
Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Re: African and Persia Foods

James

I have a South African cookbook (bought when living in Botswana for 6 months) so as I have to type them up from the book is there any particular sort of recipes that you would like? 

Cheers
zippits

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#4 Sun 19 Aug 07 10:13am

zippets

Member
Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Re: African and Persia Foods

Sorry forgot to add that I also aquired a number of recipes whilst living there as well! smile

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#5 Sun 19 Aug 07 11:42am

Little Jimmy Longbow

Member
Occupation Apprentice Chef at Relish @ the Gallery, First Year
From Australia, Victoria, Sale
Member since Mon 24 Jan 05

Re: African and Persia Foods

Thanks Ashen the Tsebhit Sega sounds great i will try it tommorow night,

Hey Zippets just any recipie will do i dont really know any recipies umm any food will do, thanks

cheers James

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#6 Mon 20 Aug 07 7:28am

zippets

Member
Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Re: African and Persia Foods

Jimmy here is a traditional African dish.

BOBOTIE

2 tablespoons (30ml) oil
1 dessertspoon (10gm) butter
500gm mince (a combination of lamb & mince is good)
2 onions – chopped
2 cloves garlic – crushed
1 cup grated carrot or apple

Spices
2 teaspoon curry powder
2 teaspoon coriander
½ teaspoon ginger
½ teaspoon mixed herbs (or 1 tablespoon fresh)
1 teaspoon turmeric
½ teaspoon cinnamon
1 teaspoon sugar
Pinch of red chili or cayenne pepper

Seasonings
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon wine vinegar or lemon juice
2 slices white bread, soaked in water, lightly squeezed & mashed with a fork
2 bay leaves or lemon leaves

Topping
1 cup (250ml) sour cream; or ½ cream & ½ yogurt; or buttermilk (this is the secret – the topping must be made with a thick milk product)
½ teaspoon salt
Pinch pepper
2 eggs

Stir-fry the mince in the oil & butter until loose & crumbly, using a fork.  Add the onion & stir-fry until limp & glazed.  Add the garlic, carrot & spices.  Continue cooking briefly to develop all the flavors.
Season with salt, pepper & vinegar or lemon juice to taste.  Add the bread.
Spread the mixture into a flat ovenproof dish then tuck the bay or lemon leaves into the mixtures.
Beat all the topping ingredients together with a fork then pour the topping over the bobotie & bake, uncovered, at 190c (375f) for 35 minutes until the custard topping is firm & golden brown.
Serve with yellow rice, chutney, sliced bananas & a diced tomato/onion sambal.

*** The bobotie can be pre-prepared & stored (covered) in the refrigerator or freezer until needed.  Add the topping just before it goes into the oven otherwise it will be absorbed by the meat mixture & not form a golden crust on top when baked.
***Traditionally bobotie was made on a Monday using Sunday’s minced leftover roast leg of lamb.  Try it – it’s sensational.  Chop the cold meat in your food processor & use it instead of mince.  It’s not necessary to fry the meat as it is
already cooked.

Yellow Rice

1 cup rice
2½ cups water
1 teaspoon salt
2 teaspoons turmeric
2 sticks cinnamon
½ cup seedless raisins
2 tablespoons honey or golden syrup
2 Tablespoons (30gm) butter

Boil the rice in the water with salt & turmeric until done.
Rinse under a cold tap.  Place the rice in a colander & add the cinnamon & raisins.  Steam until the rice is fluffy & the raisins are puffy.
Fork the honey & butter through & serve.
yummy

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#7 Mon 20 Aug 07 1:31pm

Little Jimmy Longbow

Member
Occupation Apprentice Chef at Relish @ the Gallery, First Year
From Australia, Victoria, Sale
Member since Mon 24 Jan 05

Re: African and Persia Foods

thanks Zippets thay sound great i will give em a go

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