Kitchens
Kitchens
of the
W RLD™
t r a v e l t h e w o r l d f r o m y o u r k i t c h e n
A Cookbook to Support
Charitable Non-profit
Organizations
Africa & The Middle East
Algeria, 72
Morocco, 114
Angola, 75
Nigeria, 117
Cameroon, 78
Saudi Arabia, 120
Egypt, 81
Senegal, 124
Eritrea, 84
South Africa, 128
Gabon, 87
Sudan, 131
Ghana, 90
Syria, 134
Iraq, 93
Tanzania, 137
Israel, 96
Tunisia, 140
Jordan, 99
Uganda, 143
Kenya, 102
United Arab Emirates, 146
Kuwait, 105
Yemen, 149
Lebanon, 108
Zimbabwe, 152
Madagascar, 111
Algeria
Salam alik
LocAtion: northern Africa, bordering
the Mediterranean Sea, between Morocco
and tunisia
cApitAL city: Algiers
popuLAtion: 34,178,188 (July 2009 est.)
LAnguAgES: Arabic (official), French,
Berber dialects
WEBSitE: www.algeria.com
illiams
y W
r
apher Gar
t
og
tesy of pho
t
os: Cour
Pho
Top: Mers el Kebir Bay
Bottom (left to right): Church at Santa Crus
Oran; Sheraton Hotel
2
africa | algeria
Recipes from Algeria
Algerian cuisine has had many influences that have contributed something unique to the country’s
culinary delights. The Berbers, Arabs, Turks, Romans, French, and Spanish have all helped to
ensure that Algeria’s cuisine is an eclectic mix of flavors and aromas. The Berber influence on
Algerian cuisine is clearly seen in their inclusion of stews, lamb, vegetables, grains, and dried fruit. The Turks and
Arabs have added spice to the mix, as well as a variety of delicious pastries. French cuisine has contributed greatly
to Algerian dishes with the use of tomato purée, as well as in their aperitifs and sweets.
This vegetarian recipe is made with a large saucepan with a steamer top.
Vegetable
Couscous is a traditional dish in the Arabic countries of North Africa. It is usually
served with harissa, a fiery tomato sauce spiced with Tabasco.
couscous
Put the couscous in a mixing
4½ cups couscous
bowl, add 1 cup of the warm
2 cups warm water
water and, with a fork (or your
2 tablespoons olive oil
fingers), break up any lumps
that form. The water will be
2 cloves of garlic, chopped
absorbed quickly.
i
1 large onion, chopped (or
In a large saucepan with a
i-Eladhar
2¼ pickling onions)
steamer that fits over top,
alosaar
2¼ cups peeled and sliced carrots
heat the oil and sauté the
jam P
garlic, onions, carrots, and
2¼ cups peeled and diced turnips
t
o: Mir
Pho
turnips for 5 minutes. Stir in
(or rutabaga)
the chickpeas, ginger, cinnamon, salt, and the pepper to taste. Add water to cover the
1 (20-ounce) can chickpeas, drained
vegetables by 1 inch. Bring to a boil and put the moist couscous in the steamer top of
(about 2¼ cups)
the saucepan. Reduce the heat, cover, and simmer for 20 minutes.
1 teaspoon ground ginger
Remove the steamer from the saucepan and combine the beans and zucchini with the
1 teaspoon ground cinnamon
vegetables in the saucepan. Add the remaining 1 cup of warm water to the couscous,
and dab the couscous with the butter. Return the couscous steamer to the saucepan top
1 teaspoon salt
and simmer, covered, for another 5 to 10 minutes, until the zucchini is just cooked.
pepper
To serve, pile the couscous onto a large serving dish and hollow out the center. With a
2¼ cups green beans, trimmed and
slotted spoon, put the vegetables in the hollow. Sprinkle the parsley over the vegetables,
sliced into 1-inch pieces
and pour the vegetable cooking juices in a gravy boat to serve with the dish.
2¼ cups diced zucchini
yiELd: 6 servings
¼ pound butter, softened at room
temperature
½ cup chopped parsley
africa | algeria
3
Angola
Mbote
LocAtion: Southern Africa, bordering
the South Atlantic ocean, between
namibia and democratic republic of the
congo
cApitAL city: Luanda
popuLAtion: 12,799,293 (July 2009 est.)
LAnguAgES: portuguese (official),
Bantu and other African languages
WEBSitE: www.travelportal.info/africa/
angola/travel-and-tourism-guides
s
Top: Birds fishing at a beach
Middle: City of Luanda
Bottom: Sunset at Peninsula Restinga
t
os: Claus Bunk
No Lobito
Scenic pho
africa | angola
5
Recipes from Angola
Angola has four major ethnic groups, each with its own traditional cuisine and flavors. The Portuguese
colonizers greatly influenced Angolan cooking with European spices and techniques of marinating and
roasting, which were applied to traditional Angolan dishes. Other influences have come from Congo,
India, and Malaya. Generally, Angolans like their food to be spicy, and their dishes are tasty and varied.
Muamba de galinha
This is a classic chicken stew in palm sauce with okra. Muamba de galinha is a
famous traditional Angolan recipe. It is spicy, mouthwatering, and seats you at
(chicken Muamba)
an Angolan dining table! Enjoy!
1 (4 to 5-pound) chicken, cut into
serving pieces
1 tablespoon salt
1 tablespoon pepper
2 tablespoons olive oil
a
a
w
3 tablespoons red palm oil*
4 cloves of garlic, chopped
1 large onion, chopped
epublic of Angola in Ott
2 tablespoons lemon juice (or
vinegar)
2 medium tomatoes, peeled, seeded,
y the Embassy of the R
and coarsely chopped
o
vided b
2 cups palm hash (product of the
t
o: Pr
extraction of palm oil)*
Pho
Rub the chicken pieces with the salt and pepper.
1 pound okra, trimmed
Heat the oils in a heavy casserole. Add the chicken pieces and brown them lightly
*Available in shops selling African
on all sides. Add the garlic and onions and sauté until tender. Stir in the lemon juice,
foods
tomatoes, and palm hash. Bring to a boil over medium heat, lower the heat, and simmer,
covered, for 40 minutes.
Add the okra and cook for an additional 5 to 10 minutes, until the okra is tender.
Serve hot with beans cooked with palm oil, funge (a cornmeal pudding), or rice.
yiELd: 6 servings
6
africa | angola
Document Outline
- Kitchens-of-the-World-Africa-and-Mid-East.pdf
- Kitchens-of-the-World-Signoff.pdf
- Kitchens-of-the-World-Africa-and-Mid-East
- Kitchens-of-the-World-Signoff.pdf
- Kitchens-of-the-World-Africa-and-Mid-East
- Kitchens_of_the_World_Africa_and_Mid_East_Lores_Part_1
- Kitchens_of_the_World_Africa_and_Mid_East_Lores_Part_2
- Kitchens-of-the-World-Africa-and-Mid-East.pdf
- Kitchens-of-the-World-Signoff.pdf
- Kitchens-of-the-World-Africa-and-Mid-East
- Kitchens-of-the-World-Signoff.pdf
- Kitchens-of-the-World-Africa-and-Mid-East
- Kitchens_of_the_World_Africa_and_Mid_East_Lores_Part_1
- Kitchens_of_the_World_Africa_and_Mid_East_Lores_Part_2
- Kitchens-of-the-World-Africa-and-Mid-East.pdf
- Kitchens-of-the-World-Signoff.pdf
- Kitchens-of-the-World-Africa-and-Mid-East
- Kitchens-of-the-World-Signoff.pdf
- Kitchens-of-the-World-Africa-and-Mid-East
- Kitchens_of_the_World_Africa_and_Mid_East_Lores_Part_1
- Kitchens_of_the_World_Africa_and_Mid_East_Lores_Part_2
