Typical African food:
(Chicken Curry )
( Bunny Chow )
( Biltong )
( Oxtail )
For our work in English, evidence of typical recipe, choose the dish Bunny Chowy. The following recipe:
Ingredients:1 1/2 pound (s) of mutton or lamb cut into chunks 4 tablespoon (s) chopped oil 4 cops stick 2.5 cm, approximately 6 green cardamoms 6 cloves 1 sheet (s) bay 2 tablespoon (s) of seed tea fennel 4 branch (s) curry leaves (also known as karipatta) 2 slivers of green peppers 1 large onion, chopped 1/2 teaspoon (s) turmeric tea 1 tablespoon (s) chopped ginger 1 tablespoon (s) chopped garlic 1 tablespoon (s) chopped malt vinegar 2 tablespoon (s) sugar tea 2 teaspoon (s) garam masala (sort of mixture of ground spices) tea 4 tablespoon (s) of soup not too full of spicy masala 5 cup (s) water shower 1/2 cup (s) of tea tomato puree 1 tomato chopped 6 potatoes of the same size 1/2 cup (s) chopped fresh coriander tea 1 large and tall bread so that it can be stuffed Salt to taste
Method of preparation: Wash the meat in a colander and drain the excess water and set aside. Heat oil in a large pan and add cinnamon, cardamom, cloves, bay leaf and fennel. Stir for a few seconds and add: curry leaves, pepper, onion, turmeric, ginger and garlic and sauté for three to four minutes.
In a bowl, combine vinegar with sugar, garam masala and spicy masala and stir well. Add onions, meat and salt. Mix until the meat is covered by masala, cover the pan and cook over moderate heat until the juice out of the meat.
Stir occasionally, until the meat is well braised and the oil is on the surface of the liquid. Add water and continue cooking until meat is tender.
Afterwards, rake the tomato puree, chopped tomatoes and potatoes. When the potatoes are cooked and the sauce reduced slightly, add cilantro. To keep the sauce from the dish, cook over moderate heat.
Cut the top of the loaf-shaped lid, remove the core, fill it with the previous preparation and re-cover it with the lid. And serve.
Method of preparation: Wash the meat in a colander and drain the excess water and set aside. Heat oil in a large pan and add cinnamon, cardamom, cloves, bay leaf and fennel. Stir for a few seconds and add: curry leaves, pepper, onion, turmeric, ginger and garlic and sauté for three to four minutes.
In a bowl, combine vinegar with sugar, garam masala and spicy masala and stir well. Add onions, meat and salt. Mix until the meat is covered by masala, cover the pan and cook over moderate heat until the juice out of the meat.
Stir occasionally, until the meat is well braised and the oil is on the surface of the liquid. Add water and continue cooking until meat is tender.
Afterwards, rake the tomato puree, chopped tomatoes and potatoes. When the potatoes are cooked and the sauce reduced slightly, add cilantro. To keep the sauce from the dish, cook over moderate heat.
Cut the top of the loaf-shaped lid, remove the core, fill it with the previous preparation and re-cover it with the lid. And serve.
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