By Constance Nabwire, Bertha Vining Montgomery

ISBN-10: 0822541645

ISBN-13: 9780822541646

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Extra resources for Cooking the East African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

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If they do not, add more water. 6. Cover the pan and simmer until the rice is tender (about 20 to 25 minutes). Use a fork to stir. 7. Remove from heat and sprinkle with 1 tsp. oil or melted butter. 8. Place uncovered in a 375°F oven for about 20 minutes, or until all the moisture is absorbed. You may also substitute chicken, fish, or tofu for the beef. The following desserts are typically East African, because none of them is too rich or too sweet. Small strips of a pasta called vermicelli combine well with raisins, dates, and walnuts in this simple dessert.

Peas and spices. Fill samusas as instructed. 37 Fruits and Vegetables Many varieties of fruits and vegetables grow in East Africa, and they are an important part of East African cooking. What people don’t grow in their own gardens, they buy in open-air markets that offer everything from bananas and cucumbers to guavas and yams. These fruit and vegetable dishes can be eaten alone for a snack, a light lunch or supper, or can be served as side dishes. Avocados, papayas, and grapefruit liven up this fresh fruit salad (recipe on page 40).

In a small bowl, combine flour and 2 tbsp. water (or the beaten egg) and stir to make a paste. 4. Place 1 egg roll skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they don’t dry out. Fill according to directions on page 37. 5. In a large frying pan, heat oil over medium-high heat for 3 to 4 minutes. With tongs, carefully place 1 samusa in oil. Samusa should fry to golden brown in about 3 minutes. If it takes longer than this, increase the temperature of the oil.

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Cooking the East African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes by Constance Nabwire, Bertha Vining Montgomery


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