According to the National Restaurant Association, chefs are looking to Africa to inspire new flavors and trends in 2016. With its many regions, Africa offers numerous distinct cuisines, influenced by locally available fruits, grains and vegetables. This year, look for African-inspired curries, stews, rice and vegetable dishes popping up in restaurants.
Here are a few African recipes to make you a trendsetter in your own kitchen.
_____
Jollof Rice (Nigerian Rice Dish)
>> 3 cups basmati rice
>> 10 cups water, divided
>> 1 cup pureed tomatoes
>> 3 tablespoons tomato paste
>> 1/2 sweet onion, sliced
>> 3 large red bell peppers, seeded and sliced
>> 3 cloves garlic
>> 6 chicken bouillon cubes
>> 1 bunch thyme, stems removed
>> 1 teaspoon white pepper
>> 4 teaspoons olive oil
In colander, rinse rice. Place in a pot with 6 cups of water and parboil over medium-heat. Transfer rice into a colander and rinse under cold water. Drain.
In blender, combine tomatoes, tomato paste, onion, peppers, garlic, bouillon, thyme and pepper. Stir in oil.
In large pot place tomato mixture, rice and remaining water. Cover and cook over medium for 45 minutes, stirring every 15 minutes or until rice is tender and liquid is absorbed. Turn off heat and steam 5 minutes. Fluff with fork and serve. Serves 9.
Approximate nutritional information, per serving: 300 calories, 3.5 g fat, 0.5 g saturated fat, no cholesterol, 700 mg sodium, 61 g carbohydrate, 2 g fiber, 4 g sugar, 7 g protein
_____
Moroccan B’stilla (Savory Chicken Almond Pie)
>> 1 tablespoon olive oil
>> 8 boneless skinless chicken thighs, coarsely chopped
>> 1 large onion, coarsely chopped
>> 3 garlic cloves, grated
>> 1-1/2 teaspoons ginger, grated
>> Pinch saffron threads
>> 2 teaspoons ground cinnamon, divided
>> 1/2 teaspoon turmeric
>> 1 cup low-sodium chicken stock
>> Salt and pepper, to taste
>> 1/4 cup toasted whole almonds, finely chopped
>> 1 tablespoon powdered sugar
>> 12 sheets filo pastry
>> 4 tablespoons butter, melted
>> 1/2 cup coarsely chopped coriander
>> 1 egg, lightly whisked
In large frying pan over high, heat oil. In two batches, cook chicken until browned, about 5 minutes. Remove chicken and place in large bowl. Add onion and garlic to pan; cook until onion is soft. Return chicken to pan and add ginger, saffron, 1-1/2 teaspoons cinnamon, turmeric and stock. Bring to a boil; reduce heat to medium-low and simmer 10 minutes, or until stock reduces by three-quarters. Cool for 15 minutes. Season with salt and pepper.
Preheat oven to 375 degrees. Grease 8-inch round cake pan. Combine almonds, sugar and remaining cinnamon. Set aside.
Lightly brush filo with melted butter and sprinkle evenly with a little almond mixture. Repeat with remaining filo, butter and almond mixture, rotating each sheet slightly to create a round shape. Line pan with stack of filo, allowing edges to overhang.
Add coriander and egg to chicken mixture; stir to combine. Spoon chicken into filo-lined pan. Fold filo over chicken to enclose. Bake 20 minutes or until pastry is golden brown.
Remove and turn upside down onto baking sheet, and bake additional 10 minutes or until pastry is golden brown and crisp. Serves 6.
Approximate nutritional information, per serving (not including salt to taste): 420 calories, 24 g fat, 8 g saturated fat, 145 mg cholesterol, 550 mg sodium, 29 g carbohydrate, 3 g fiber, 4 g sugar, 24 g protein
_____
Dukkah (Egyptian Spice Dip)
>> 1 tablespoon whole coriander seed
>> 1 tablespoon whole cumin seed
>> 1/2 teaspoon dried thyme
>> 1 teaspoon lemon zest
>> 1/4 cup sesame seeds
>> 1 cup shelled pistachio nuts, toasted
>> 1 cup macadamia nuts, toasted
>> 1/4 teaspoon salt
In saute pan, gently toast spices, lemon zest and sesame seeds.
Add spice mixture to nuts and salt; pulse in food processor to form a coarse dry mixture. Serve as a dry dip with crusty bread, naan or pita and olive oil. Makes 2 cups.
Approximate nutritional information, per tablespoon serving of spice dip only (not including bread to dip or olive oil): 60 calories, 5 g fat, 1 g saturated fat, 20 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein, no cholesterol or sugar
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
