Sep. 18th, 2004 @ 10:13 am
hey what's up in this place,
no one is posting,
Hello, all I just wanted to promote a new community called afrolatino
Current Music: Yubá Medley-Grupo Afro Boricua-Bombazo
Jun. 21st, 2004 @ 05:43 pm
Arroz con Habichuelas
By: Puerto Rican Cuisine in America by Oswald Rivera
1 lb small red beans*, soaked overnight** and cooked tender
3 cups rice
3 Tbsp olive oil
1/4 lb salted pork, washed and diced
1 medium onion, peeled and finely chopped
1 medium green pepper, chopped
1 Tbsp dried oregano
Salt and ground pepper to taste
Drain cooked beans (see below) and set aside but reserve 3 cups cooking liquid.
Wash rice under cold running water and drain.
Heat oil in heavy bottomed pot or dutch oven and then brown salt pork.
Add onion and green pepper, and sauté for 3 minutes until slightly softened.
Stir in rice.
Add beans and reserved liquid.
Mix and then add salt, pepper and oregano.
Boil, uncovered, on moderate heat until water is absorbed and rice is dry (about 4-5 minutes)
Cover and simmer on low heat for 30 minutes.
Turn off heat and let the rice sit for 10 minutes before serving.
The added bonus of this recipe is the “pegao” or crusted over rice that forms when grains of rice stick to the bottom of a heavy cast aluminum pot after it cooks. For many, it is the best part of this dish.
*You can use any dry bean for this recipe such as red kidney, pinto, black, or navy beans or black eyed peas. **Place beans in a strainer and throw away any broken beans or pebbles. Rinse beans under cold water, then place in a pot of cold water covering the beans by at least 2 inches of water. After being soaked overnight, drain beans and place them in a dutch oven or heavy bottomed pot to boil in 2 quarts of water over low-moderate heat until tender (about 1 hour depending on length of time soaked and age of beans).
if anyone is in or visiting the Los Angeles area, I strongly recommend eating at African Suya Kitchen, West African Cooking, it's on Crenshaw between Stocker and King Blvd.
Current Mood: cool
Current Music: Soon as I Get Home-Lizz Wright-Salt
I have been craving ethiopian food and I like the taste of Alicha. Its easy to make and this recipe is very easy and tastes nice:
Amhari - Atklit, Tigre - Alz'e (Ethiopian Vegetable Bowl)
Recipe By : Gad S. Sheaffer (email@example.com)
Serving Size : 8 Preparation Time :0:00
Categories : African Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large onions
4 large carrots
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water
This recipe is common to the Ethiopian Jews (Phalashi). My understanding
that these are NOT
unique to them.
Peel all vegetables , cut into small cubes. peel and mash the garlic.
Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well.
Add the water , stir and cook over very low flame for 30-40 minutes.
|» New Years Tradition|
This entry was originally posted in blackfolk|
I'm just curious, how many people ate or cooked these this new years?
Blackeyed peas have long been a tradition for the New
Year's table. They supposedly bring good luck for the
coming year, and eating them shows "humility". Some
Southerners have been rumored to eat one pea for each
day of the year to insure good fortune! They are a
humble food, therefore, eating them represents
Blackeyed Peas and Ham
1 pound dried blackeyed peas
2 ham hocks or a ham bone with ham left on it
Pepper to taste
Place the ham bones or hocks in a crockpot, add the
peas after they have been rinsed (but not soaked), and
cover with water completely. Cook all day on low, or 4
or 5 hours on high. Crockpots vary, so keep checking.
You may need to add more water. Stir a couple of times
while checking. Some people like them almost mushy,
but I like them not quite that soft. Season with
pepper if you wish. Serve with slices of onion and hot
sauce-a smooth cayenne variety.
Spicy Blackeyed Peas
1 cup chopped onion
1 large clove garlic, chopped
1 tsp. cumin
1 tsp. dry mustard
2 tsp. chili powder
1 16 oz. can blackeyed peas (drained)
1 16 oz. can diced tomatoes with chilies
1 tsp white vinegar
Sauté onion, garlic, and spices in a little oil until
the onions are soft. (Be very careful not to brown the
garlic). Add the peas and tomatoes. Simmer for 20
minutes Add the vinegar, salt, and pepper. Serve over
rice, with soft tortillas or cornbread.
This year I'm going to put a couple of Hababero
peppers in the crock pot. People will be shitting fire
|» Poke Chop|
4 poke chops
1/2 teaspoon cayenne pepper
salt and pepper to taste
1/2 cup of corn starch
1 cup of vegtable oil
* preheat your cast iron skillet med high
* pour vegtable oil in pan (watch so it doesn't burn)
* season your poke chops with salt and pepper to taste, and
sprinkle some cayenne pepper.
* add little salt, pepper, and cayenne into the corn starch
* lightly coat all your poke chops in the corn starch,
dust off and lay gently in the hot oil.
* let that sucka cook until crispy and golden brown on both
sides about 15-20minz.
Note: you have to monitor the poke chops and make sure they dont burn. The cornstarch adds a little crunch to it, and some of the bits will fall off the meat but thats ok. Stick a fork in the porkchop to see if its ready or you can do what i do and take a little nibble. :-p
Serve with a side of buttered vegtable medly or collard greens, taters, and corn. Delish!
|» Soylent green is cows!|
Just wanted to post this thread from blackfolk about mad cow disease and the American food industry. Would anyone here support enforcement of the FDA's rule that animal-enriched feed shouldn't be fed to cattle?
|» sweet potatoes|
2 pd bag of frozen sweet potatoes OR 6 boiled, peeled, sliced sweet potatoes|
half cup brown sugar
quarter cup white sugar
half teaspon salt
1 cup orange juice
half cup water
4 tablesppons butter
half teaspoon vanilla
half teaspoon nutmeg
1/2 cup pecans, chopped or halved
heat oven to 350 degrees F
coat 9 by 12 inch pan with cooking spray. add potatoes.
in medium saucepan, combine sugars, salt, organe juice, water, and butter. bring to boil.
stir fequently, cooking until syrub thickens slightly.
stir in vanila.
pour syrup over potatoes.
sprinkle with nutmeg, nuts. add marshmallows.
bake until glaze thickens to coat potatoes -- approx 40 minutes
1 cup coconut milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup white rum, or to taste
1 cup water
3 cinnamon sticks
4 egg yolks, well beaten
Ground cinnamon for garnish
Combine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks.
Combine all of the ingredients except the ground cinnamon and beat well in a blender or food processor in batches. Pour the eggnog into glass bottles and refrigerate until ready to use. To serve, transfer the eggnog to a punch bowl and sprinkle the cinnamon on top.