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Main Dish:
GROUNDNUT STEW (PEANUT)
(Nigeria, Congo)
Two 4 lb. chickens, disjointed
6 c. water
1 ˝ c. ground peanuts
2 finely chopped onions
4 c. hot cooked rice
2 sweet potatoes, peeled and quartered
2 tsp. salt
6 hard cooked eggs, shelled
Clean the chickens carefully and place in a deep saucepan with the water. Bring to a boil and cook over medium heat for 30 minutes. Add the peanuts and stir well. Add onions, sweet potatoes, and salt. Cook for 1 ˝ hours, or until chicken is tender. Season to taste. Place an egg on each plate and cover with some of the rice. Place the chicken and sauce on top. Serve with sliced cucumbers, chutney, and sliced bananas.
PILAW
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3˝ c. chicken stock
˝ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter until butter is melted. Add salt. Add rice while liquid is boiling, stir once, cover and cook over low heat without stirring again until all liquid has been absorbed by the rice. Turn flame very low and simmer for 20 minutes. Remove from stove and leave covered for 30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon, handling very gently to keep rice fluffy.
Slightly Greek Salad
(U.S.A.)
4 large ripe tomatoes
2 sweet red onions
˝ c. chopped fresh mint leaves
2 cucumbers
1 head lettuce
˝ c. snipped chives
Cut peeled tomatoes into segments; peel and thinly slice onions and cucumbers, and tear lettuce into bite size pieces, place in large salad bowl with mint and chives and toss with the following dressing.
Dressing:
˝ salad oil
1 T. sugar
Juice of 1 lemon
Garlic salt and pepper to taste
Mix all ingredients in a small jar, pour over salad above and toss with salad fork and spoon. Serves 8.
Drinks:
Serve meal with your favorite beverages.
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