Blogging in my mind

Hello out there, over the last year i have written lots of interesting blogs to share with you all. The main problem is they have all been in my mind.
When the great Tomasz who designed this site suggested that blogging would be a good idea i did mention to him about my absolute lack of technical skills.
This year i am working on these skills and would like to do so by introducing you to Africa my Africa (Affrica fy Affrica), the theme that The Melting Pot/Crochan Blasus is following this year.
I am a bit behind as last month we looked at Nigeria and this month we have moved to the southern most corner of Africa;South Africa.
I do not claim to know all things African but am on a journey of discovery my self and this journey is show cased in the cafe with pictures, fabrics, info, flags and special evenings to taste the food of the region.
The aim being to bring a bit of Africa to Penygroes.
25th of of February 2012,that is this month we will be opening for an evening of South African culinary delights, so please visit us from 6.30pm or follow our journey through the blog.
Please share your ideas with me.
Calling all Eritreans for help as this will be the next port of call.

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Geelrys South African Savoury Rice

250ml long grain rice
625ml tap cold water
5ml salt
5ml turmeric powder
1 small piece cinnamon stick
75ml raisins
30ml butter
Put rice, water, turmeric, cinnamon stick and salt in a medium sized saucepan and bring contents to the boil
Turn down the heat and simmer for 15 minutes
Add the raisins and butter and mix in gently
Allow the rice to cook on the lowest heat for another 5 minutes until the raisins are plump
Serve with lamb or oxtail potjie(curry)
Serves 3 to 4

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West African Goat/Chicken Meat Stew

West African Goat/Chicken Meat Stew

A traditional West African sauce recipe that an be used with goat or chicken, or any other meat you fancy. Continue reading

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Jerked pork chops with a fruity rice

Ingredients

Serves 4

  • 4 lean pork chops
  • 60ml Maggie’s Exotic Foods jerk seasoning mix
  • 240g long grain rice
  • 3 spring onions, white and green parts chopped separately
  • 1 400g tin of mixed fruit
  • 150 ml chicken or other stock
  • 10ml lime juice Continue reading
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Lamb Stew with Prunes

Ingredients

serves 8

  • 900g/ 2lb lean whole walnut-sized cubes of lamb
  • 2 tbsp sunflower oil
  • 25g/ 1oz butter
  • 4-5 shallots, chopped
  • 1tsp cinnamon
  • 1tsp ground coriander Continue reading
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