Recipe(tried): Hi Lori ...............Recs for you

Hi,
Here is hoping this will help..............
Zambia use to be Northern Rodesia so its classed as a North African country,alot of the cuisine around that area is simelar with a lot of fruit and vegtables used. I,m not sure what Nshima is is it a veggie dih or does it contain meat or chicken?Here are some recs for you....African Vegetarian Stew

4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. African Green Pepper And Spinach

1 med Onion; chopped
1 med Green pepper; chopped
1 tbs Oil
1 med Tomato; chopped
1 lb Fresh spinach; stems removed
3/4 tsp Salt
1/8 tsp Pepper
1/4 c Peanut butter
Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.

COW PEAS IN COCONUT (KUNDE ZA NAZI)

1 Lb. cow peas (dry peas)
1 t Curry Powder
6 Cups Water
2 Beef Bouillon Cubes
1 Medium Onion (chopped)
1 can (13.5 oz.) Unsweetened Coconut Milk
4 T Oil pinch SugarWash peas. Add peas and 6 C water to medium pan and simmer uncovered until tender, and only a small amount of water remains. Remove peas and set aside. In same pan saut onion in oil until brown. Add curry powder and beef bouillon cubes in 1/4 C water. Add the cooked peas, coconut milk and pinch of sugar. Cook covered over low heat for 15 min.

Serve with Chapati, Ugali, or over rice.

AFRICAN SPINACH & PEANUT BUTTER STEW

2 Onions
2 Tomatoes (peeled or tinned)
2 lb Spinach
4 tb Peanut butter Salt
Pepper
Oil for frying

Slice the onions and fry in oil until soft. Peel the
tomatoes in boiling water (or use tinned tomatoes).
Slice and add to the onions.
Wash, trim and chop the spinach coarsely. Add to the
stew and cook, covered, over a medium heat for 5
minutes, stirring to prevent sticking.
Thin the peanut butter with hot water to make a smooth
paste. Add to the stew. Season with salt and pepper
and cook for another 5 - 10 minutes, stirring and
adding water if necessary to prevent sticking.


African Banana Peanut Cake

2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 teaspoon of baking soda
2/3 cup of butter or margarine, softened
3/4 cups of sugar
2 eggs
4 large bananas, very ripe
(peeled and mashed, about 2 cups)
1 cup of salted peanuts, coarsely chopped, divided
Yields - 4 cups or 6 to 8 servings. Combine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs. Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" x 5" loaf pan; sprinkle top evenly with remaining chopped peanuts. Bake in 350-degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.

Hope these will help if you can get any info on the Nshima dish maybe I can help with it
Julie