RECIPE OF THE MONTH

Africa is noted for her spicy, colourful cuisine especially at Christmas time when families gather to celebrate and the abundance of good food is usually a part of it all. Enjoy the Chicken in Peanut-Tomato Sauce, from sub Saharan Africa, and the Yellow Coconut Rice with the Spicy Braised Cabbage, both from Tanzania. The Chocolate cake is really easy to prepare and the Ginger Ale is the perfect thirst quencher.

1. Chicken in Peanut-TomatoSauce Recipe
Origin: sub-Saharan Africa
Ingredients:
1 chicken, cut into serving-sized pieces
2 onions, sliced
2 garlic cloves, minced
240ml tomato paste
250g peanut butter
2 large green pepper, sliced
2 large red pepper, sliced
250ml water, salt, black pepper and
cayenne pepper to taste
Seasoning cubes, to taste; groundnut oil
for frying
Method:
Add 1 cooking spoon of groundnut oil to a deep pot or casserole dish. Once hot add the chicken and fry on both sides until browned and nearly done. Remove the chicken from the pot and set aside. Add the onions, green and red pepper, salt, pepper, seasoning cubes and garlic to the pot and fry until soft ened then stir-in the tomato paste, reduce the heat and simmer for a few minutes. Return the chicken to the pot then stir-in the peanut butter. Use a very low heat at this stage to prevent the peanut butter from scorching. Add just enough water to form a smooth sauce then add the spices to taste. Continue simmering on very low heat until the chicken is done. Serve with rice

2. Yam Balls Recipe
Origin: West Africa
Ingredients:
1kg yams, cooked
1 large onion, fi nely chopped
3 fresh tomatoes, peeled and fi nely diced
1 tsp pepper
De-boned smoked fi sh (optional)
460ml groundnut oil
1/2 tsp dried thyme
Salt to taste
2 eggs, beaten
1 tbsp fl our
Method:
Mash the cooked yam until smooth. Combine half the tomatoes with half the onions and the cayenne pepper.
Fry this mixture in 60ml groundnut oil. Season with salt, thyme and seasoning cubes. Add de-boned smoked fi sh and then cook for about 2 minutes. Turn into a bowl; add the remaining tomatoes and onions as well as the yam. Mix together well and add the eggs. Ensure all the ingredients have combined. On a fl oured surface form the mixture into balls. Heat the remaining oil in a wok and deep fry the yam balls until golden brown. Drain on kitchen paper, garnish with quartered hard-boiled eggs and serve.