Fufu

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: African

Key Ingredients:

An African delicacy – it makes an excellent starter to serve with cocktails

Ingredients

  • Green raw bananas 4
  • Salt to taste
  • Red chilli powder ½ tsp
  • Oil for deep-frying
  • Garlic cloves, finely chopped 2
  • Olive oil 1 cup

Methods

  • Peel bananas and cut in small pieces approximately 2 cms thick. Put into a bowl, sprinkle salt and red chilli powder and mix well.
  • Heat sufficient oil in a deep pan, add the banana pieces and deep-fry on high heat for 1 minute. Drain on absorbent paper.
  • Cover with another absorbent paper and press lightly and to flatten them.
  • Reduce heat, add the pieces to the hot oil again and deep-fry till crisp and brown. Drain on absorbent paper again.
  • Take garlic cloves in a bowl, add olive oil and mix well.
  • Arrange the fufus on a serving platter. Drizzle a little of this garlic oil over the fufu before serving.
  • You can add mixed herbs and red chilli powder to the garlic oil, mix and store as flavoured oil.
Carrot and Apricot Tagine

Carrot and Apricot Tagine

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Starter

Type: African

Key Ingredients:

  • Carrots
  • Apricots

A very healthy and delicious dish all the way from Africa – totally satiating

Ingredients

  • Medium carrots, peeled and cut lengthways into thick pieces 4
  • Dried apricots, seeded 1 cup
  • Oil 1 tsp
  • Garlic cloves, finely chopped 4
  • Ginger, finely chopped 1 tbsp
  • Medium onion, finely chopped 1
  • Ras el hanout (African garam masala) 1 tsp
  • Cinnamon (dalchini) powder 1 tsp
  • Red chilli powder ½ tsp
  • Turmeric powder ¼ tsp
  • Honey 2 tbsps
  • Salt to taste
  • Vegetable stock 1 cup
  • Raisins (kishmish), soaked in water ½ cup
  • Fresh parsley or fresh coriander leaves, finely chopped 2 tbsps
  • Ras El Hanout
  • Cumin powder 1 tsp
  • Dried ginger powder 1 tsp
  • Turmeric powder 1 tsp
  • Salt 1 tsp
  • Cinnamon (dalchini) powder ¾ tsp
  • Black pepper powder ¾ tsp
  • White pepper powder ½ tsp
  • Coriander powde ½ tsp
  • Nutmeg (jaiphal) powder ½ tsp
  • Green cardamom powder ½ tsp

Methods

  • Heat 1 tsp oil in a non-stick pan, add garlic, ginger and onion and saute on medium heat till soft.
  • Add carrot, ras el hanout, cinnamon powder, red chilli powder, turmeric powder, honey, salt and mix well.
  • Add vegetable stock, apricots and raisins and mix well. Cover and cook for 10 minutes on low heat.
  • Add 1 cup water and parsley, mix, cover and cook on low heat for 5 minutes more.
  • Transfer into a tangine and serve hot.