Best African Curry Recipes

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AFRICAN BEEF CURRY



African Beef Curry image

This African beef curry recipe is popular with my family and friends. It's from my Aunt Linda, who was a missionary in Nigeria for 45 years. The stew is served on a bed of rice and sprinkled with toppings. I put the bowls of toppings on my large turntable, and everyone can take whatever they want. In addition to the coconut, peanuts and raisins, you could also top the stew with chopped cucumbers, pineapple tidbits or mandarin orange slices.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 9

1 pound beef stew meat, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
1 to 2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice
Raisins, chopped salted peanuts and sweetened shredded coconut, optional

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.

Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 474mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

BO-KAAP CAPE MALAY CURRY POWDER - SOUTH AFRICAN SPICE MIXTURE



Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture image

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries.

Provided by French Tart

Categories     South African

Time 7m

Yield 1 Large Jar Curry Powder

Number Of Ingredients 12

1 tablespoon clove
1/2 cup coriander seed
1 tablespoon fennel seed
1 tablespoon black mustard seeds
3 tablespoons fenugreek seeds
2 tablespoons black peppercorns
3 small dried hot red chilies, seeds and stems removed
3 tablespoons cumin seeds
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tablespoon ground ginger
2 curry leaves, chopped into small pieces

Steps:

  • Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
  • Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
  • Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.

BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY



Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry image

This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.

Provided by French Tart

Categories     Curries

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 22

1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder
oil
4 onions, peeled and chopped
2 -4 garlic cloves, peeled and minced
1 piece fresh gingerroot, peeled and crushed
1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder, of your choice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon salt
black pepper
1 cinnamon stick
3 cloves
2 bay leaves
2 carrots, peeled and diced
250 g dried apricots, soaked in warm water and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml meat stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt

Steps:

  • Heat the oil in a large pot or saucepan.
  • Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
  • Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
  • Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
  • Stir in the apricot jam and the yoghurt a few minutes before serving.
  • Serve this curry with yellow rice and a variety of sambals and atjars.

Nutrition Facts : Calories 214.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 1, Sodium 169.6, Carbohydrate 53.1, Fiber 6.7, Sugar 36.5, Protein 3.7

SOUTH AFRICAN PUMPKIN SOUP WITH BANANA AND CURRY



South African Pumpkin Soup with Banana and Curry image

This dairy-free soup is smooth and delicious. It's made with pumpkin and banana in a creamy curry-spiced soup base. Enjoy during the cold winter months.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 18

1 ½ pounds pumpkin, peeled and cubed
4 tablespoons olive oil, divided
2 tablespoons brown sugar
2 tablespoons honey
1 ripe banana
1 small onion, finely chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, finely chopped
1 teaspoon medium curry powder
½ teaspoon ground coriander
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 cup coconut milk
1 cup chicken stock
salt to taste
freshly ground black pepper
1 lime, juiced, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
  • Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
  • Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
  • Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 27.4 g, Cholesterol 0.1 mg, Fat 17.5 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 8.5 g, Sodium 161.5 mg, Sugar 15.5 g

AFRICAN CURRY



African Curry image

This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound.

Provided by VALERIEKOOKA

Categories     World Cuisine Recipes     African

Time 1h

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
⅛ teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced

Steps:

  • Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
  • Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

Nutrition Facts : Calories 600.1 calories, Carbohydrate 13.4 g, Cholesterol 198.8 mg, Fat 33.4 g, Fiber 4.2 g, Protein 64.4 g, SaturatedFat 21.3 g, Sodium 452 mg, Sugar 3.6 g

BOBOTIE (SOUTH AFRICAN CURRY MEAT LOAF)



Bobotie (South African Curry Meat Loaf) image

"The dried fruit in this curried South African meat loaf offsets its cayenne spiciness, while its almond crust adds a crunchy counterpoint to the tender ground meat." - Saveur

Provided by rpgaymer

Categories     Meatloaf

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 cup unsweetened black tea, hot
1/2 cup raisins
1/2 cup dried apricot, chopped
2 tablespoons canola oil
2 garlic cloves, finely chopped
1 yellow onion, peeled & finely chopped
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground fenugreek
1/2 teaspoon ground black pepper
1/2 teaspoon ground fennel
1 teaspoon sea salt
2 tablespoons apple cider vinegar
1 lb lean ground beef
1/4 cup sliced almonds

Steps:

  • Heat oven to 350°F.
  • Combine tea, raisins, and apricots in a bowl; let sit for 30 minutes. Drain, and reserve 1/3 cup soaking liquid; set both aside.
  • Heat oil in a skillet over medium-high heat. Add garlic and onion; cook until lightly caramelized, about 8 minutes. Add turmeric, coriander, cayenne, cumin, fenugreek, pepper, fennel, and salt; cook until fragrant, about 1 minute. Add reserved soaked fruit and soaking liquid and vinegar; cook until almost all liquid evaporates, about 2 minutes.
  • Remove from heat and transfer to a large bowl; add beef, and mix until evenly combined. Transfer meat mixture to a foil-lined baking sheet, and shape into an 8″ × 4″ loaf; press almonds over top of meat loaf, and bake until an instant-read thermometer inserted into the center of the meat loaf reads 160F, about 40 minutes.

SOUTH AFRICAN CHICKEN CURRY



South African Chicken Curry image

I learned how to make curry from a very good South African friend. Over time I have changed it up a bit to suit my taste. My SA friends actually love this when I make it. I serve it with curried daal and basmati rice. Don't forget to add chutney and sambals! Enjoy!

Provided by hedgiehog

Categories     Curries

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 lbs chicken thighs, cut into bite size pieces
2 -3 small potatoes, peeled and cubed
1 large onion, chopped
1 tablespoon ginger paste
1 -2 tablespoon chili paste (depending on how hot you like it)
1 tablespoon garlic, minced
1 tablespoon good quality curry powder
2 teaspoons garam masala
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken stock (you may also use water)
2 bay leaves
2 curry leaves
1 cinnamon stick
4 ounces plain yogurt

Steps:

  • Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
  • Add chicken and saute until chicken is no longer pink.
  • Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
  • Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
  • Add more chicken stock if you like it thinner.
  • The curry should thicken and have a rich deep golden colour.

Nutrition Facts : Calories 471.6, Fat 31.1, SaturatedFat 8, Cholesterol 130.6, Sodium 162.1, Carbohydrate 17.8, Fiber 2.9, Sugar 4.6, Protein 29.7

KALYA E KHAAS (TRADITIONAL SOUTH AFRICAN CHICKEN CURRY)



Kalya E Khaas (Traditional South African Chicken Curry) image

Make and share this Kalya E Khaas (Traditional South African Chicken Curry) recipe from Food.com.

Provided by Engrossed

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 -3 lbs chicken pieces
1 cup yogurt
1 cup tomatoes, chopped
1 cinnamon sticks or 1/2 teaspoon ground cinnamon
3 cardamom pods, slightly crushed or 1 teaspoon ground cardamom
2 -4 whole cloves
3 whole black peppercorns
1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
3 -4 whole green chilies
1/2 teaspoon saffron (optional)
1/4 teaspoon turmeric
1 teaspoon cayenne pepper or 1 teaspoon paprika
1 teaspoon fresh ginger, grated
1 teaspoon garlic, grated
1 teaspoon salt
2 medium onions, finely sliced
1 -4 tablespoon clarified butter (original is 1/4 cup) or 1 -4 tablespoon butter (original is 1/4 cup)
1 -4 tablespoon canola oil (original is 1/4 cup) or 1 -4 tablespoon olive oil (original is 1/4 cup)
prune, added the last 15 minutes of cooking (optional)
1 sprig fresh cilantro, to garnish
1 sprig of fresh mint, to garnish

Steps:

  • Wash the chicken and pat dry.
  • Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
  • Pour mixture over the chicken, turning the pieces until they are well coated.
  • While they marinate, in a large heavy skillet or stew pot, fry the onions gently in the butter and oil until light, golden brown. Let onions cool slightly and crush them with the back of a spoon.
  • Add entire contents of the marinating bowl. Simmer until chicken is tender, adding small amounts of water as needed to keep the contents from sticking.
  • Garnish with cilantro and mint and serve with rice or Indian bread.

SOUTH AFRICAN MALAY CURRY



South African Malay Curry image

My mother asked me to make this recipe for her and I was surprised at how good it was. My neighbor smelled it and asked what I was making, and loved it too. Serve with traditional curry garnishes such as chutney, peanuts, sliced bananas, and dates. I served over brown rice.

Provided by Betty Cameron

Categories     World Cuisine Recipes     African

Time 1h40m

Yield 8

Number Of Ingredients 20

3 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 ½ teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 pounds cubed lamb stew meat
2 cups beef broth
½ pound eggplant, cubed
1 (6 ounce) can tomato paste
1 green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 teaspoon distilled white vinegar
1 cup diced dried apricots, soaked in warm water
1 cup plain yogurt
½ cup apricot jam

Steps:

  • Heat oil in a large pot over high heat. Fry onions and garlic in the hot oil until softened, about 5 minutes. Add curry powder, ginger, turmeric, coriander, cumin, cinnamon, and cloves; continue stirring for 1 minute.
  • Reduce heat slightly and add lamb. Cook until browned on all sides, 5 to 8 minutes. Add beef broth, eggplant, tomato paste, bell pepper, jalapeno peppers, and vinegar. Drain apricots and stir in. Reduce heat and cover; simmer on low, stirring occasionally, until lamb is tender, about 1 hour.
  • Stir yogurt and jam into the curry a few minutes before serving.

Nutrition Facts : Calories 594.9 calories, Carbohydrate 35.5 g, Cholesterol 78.4 mg, Fat 46 g, Fiber 4.4 g, Protein 13 g, SaturatedFat 19.3 g, Sodium 438.6 mg, Sugar 24.4 g

AFRICAN CHICKEN CURRY



African Chicken Curry image

This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound." I found it on another site while researching recipes for ZWT 2011 the African tour.

Provided by Bonnie G 2

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, peeled and chopped
1 bay leaf
14 1/2 ounces whole canned tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
2 -3 lbs chicken, bones and skin removed, cut into pieces
14 ounces unsweetened coconut milk
1 lemon, juice of

Steps:

  • Heat olive oil in a large, heavy skillet over medium heat.
  • Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
  • Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
  • Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
  • Reduce skillet heat to low.
  • Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes.
  • Mix in lemon juice just before serving.

Nutrition Facts : Calories 758.4, Fat 59.8, SaturatedFat 29.8, Cholesterol 170.1, Sodium 395.1, Carbohydrate 12, Fiber 2.3, Sugar 4, Protein 45.8

MTUZI WA SAMAKI (EAST AFRICAN FISH IN COCONUT CURRY)



Mtuzi Wa Samaki (East African Fish in Coconut Curry) image

Make and share this Mtuzi Wa Samaki (East African Fish in Coconut Curry) recipe from Food.com.

Provided by evelynathens

Categories     African

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons oil
2 -2 1/2 lbs white fish fillets, cut into serving portions
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 garlic cloves, minced
1 cup tomatoes, seeded and chopped
1 1/2 cups coconut milk
2 -3 teaspoons garam masala or 2 -3 teaspoons curry powder
1 -2 tablespoon tamarind paste or 1 -2 tablespoon lemon juice

Steps:

  • Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate. Do not cook through.
  • Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
  • Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 6-8 minutes.
  • Add the fish fillets, cover and continue to simmer until the fish is cooked through, 5-10 minutes. Serve with rice, ugali, boiled potatoes, boiled cassava or chapatti.
  • Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.

VEGETARIAN DORO WAT (WEST AFRICAN STEW/CURRY)



Vegetarian Doro Wat (West African Stew/Curry) image

Make and share this Vegetarian Doro Wat (West African Stew/Curry) recipe from Food.com.

Provided by sofie-a-toast

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 (14 ounce) package extra firm tofu, pressed and cut into serving-size pieces
1 onion, finely chopped
3 tablespoons butter or 3 tablespoons ghee
4 garlic cloves, minced
1 piece fresh gingerroot (cleaned, scraped, and chopped (about a teaspoon)
1/2 teaspoon ground fenugreek
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 teaspoons paprika
1/8 teaspoon cayenne (or to taste)
3 tablespoons tomato paste or 3 tablespoons tomato sauce
1/2 cup vegetable stock
1/2 cup dry red wine
salt and pepper
1 tablespoon cornstarch
hard-boiled egg, pierced with a toothpick (1 per person) (optional)

Steps:

  • 1) Cook the onions over medium heat for a few minutes in a dry (no oil) pot or Dutch Oven, large enough to eventually hold all of the ingredients. Stir constantly to prevent them from browning or burning; reduce heat or remove the pot from the heat if necessary.
  • 2) Add the butter to the onions, along with the garlic, ginger, fenugreek, cardamom, nutmeg, cayenne pepper and paprika,and tomato. Stir and simmer for a few minutes. The onions should be soft, tender, and translucent, but not browned.
  • 3) Add the stock and dry red wine. Bring the mixture to a low boil while stirring gently. Cook for a few minutes, then reduce heat. Take a few tablespoons of broth out of the pot and mix it in a small bowl with the cornstarch until lumps are gone. Stir into the pot.
  • 4) Add the tofu pieces, making sure to cover them with the sauce. Cover and simmer for 20 minutes.
  • 5) After the tofu has gotten warmed, add salt and pepper to taste. Then gently add the hard-boiled eggs and ladle sauce over them.
  • 6) Serve hot. The only traditional way to serve doro wat is with a spongy flat bread called injera, which can only be properly made with difficult-to-obtain teff flour. Doro wat is also very good with Couscous, Rice, or Middle-Eastern or Indian style flat bread.

Nutrition Facts : Calories 209.8, Fat 13.1, SaturatedFat 6.4, Cholesterol 22.9, Sodium 187.2, Carbohydrate 11.2, Fiber 2.5, Sugar 3.6, Protein 9.6

AFRICAN CURRY POWDER



African Curry Powder image

Make and share this African Curry Powder recipe from Food.com.

Provided by Abi Fae

Categories     African

Time 10m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 7

6 teaspoons ground ginger
6 teaspoons dried garlic
4 tablespoons ground coriander
4 tablespoons ground cumin
4 tablespoons ground turmeric
2 teaspoons cayenne
2 teaspoons hot chili powder

Steps:

  • Mix all the spices well.
  • Use in any recipe a curry powder is called for.

Nutrition Facts : Calories 21.2, Fat 0.9, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 3.7, Fiber 1.4, Sugar 0.2, Protein 0.8

EAST AFRICAN CURRY



East African Curry image

Make and share this East African Curry recipe from Food.com.

Provided by PalatablePastime

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

2 ounces butter or 2 ounces oil
1 cup chopped onion
1 teaspoon garlic powder
1 tablespoon curry powder
1 teaspoon turmeric
1 tablespoon salt
1/2 teaspoon chili powder
1 cup coconut cream
2 lbs pork (shrimp or chicken)
2 cups potatoes, diced
1 cup water
2 ounces lemon juice
1 cup coconut cream
2 bananas (optional)
1/2 cup coconut flakes (optional)
4 tablespoons butter (optional)

Steps:

  • Melt butter In a 4 quart saucepan.
  • Sauté onion.
  • Add garlic powder, curry powder, turmeric, salt and chili powder.
  • Mix until aroma is released.
  • Add 1 cup coconut cream, shrimp, potatoes, and water.
  • Simmer until tender, about 20 minutes, covered tightly.
  • Add lemon juice and 1 cup coconut cream and simmer until slightly thickened-about 10 minutes.
  • Serve with hot rice, and bananas and coconut sauteed in butter and served on the side.

Nutrition Facts : Calories 636.6, Fat 40, SaturatedFat 25.6, Cholesterol 150.3, Sodium 1363.3, Carbohydrate 21.8, Fiber 4.2, Sugar 8, Protein 48.5

AFRICAN BEEF CURRY



African Beef Curry image

From the Feb/Mar 2008 issue of TOH. Submitted by Heather Ewald, who received the recipe from her aunt Linda Klassen who was a missionary in Nigeria for 45 years.

Provided by berry271

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb lean stewing beef
1 small onion
2 small bell peppers
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons curry powder
1/2 teaspoon salt
2 cups rice
raisins

Steps:

  • Cut the beef into 1/2 inch cubes.
  • Chop the onion and peppers.
  • In a large saucepan, combine the beef, onions, peppers, undrained tomatoes, curry powder and salt.
  • Bring to a boil, reduce heat and simmer until meat is tender, about 1 1/2 to 2 hours.
  • About 45 minutes to a half hour before ready to serve, prepare the rice according to package directions.
  • Serve the beef over the rice and top with some raisins.

SOUTH AFRICAN VEGETABLE CURRY



South African Vegetable Curry image

An AWESOME African recipe that will be a hit ten fold, especially if you like Indian food. Great served with cous cous.

Provided by breezee1984

Categories     South African

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup peeled carrot
1 cup green beans, rinsed with ends trimmed
1 head cauliflower, rinsed and cleaned
1 green pepper, rinsed stemmed and seeded
1 cup dried peaches
2 tablespoons canola oil
1 onion, peeled and thinly sliced
2 tablespoons ginger
2 garlic cloves
2 cinnamon sticks
2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 1/2 cups vegetable broth or 1 1/2 cups fat free chicken broth
3 cups coarsely shredded cabbage
1/2 teaspoon salt

Steps:

  • Cut carrots into 1/2 inch thick slices.
  • Cut beans into 1/2 inch pieces.
  • Cut cauliflower into 1 1/2 inch florets.
  • Cut pepper and peaches into 1 inch pieces.
  • In a 5 to 6 quart pan over medium high heat, stir oil, onion, ginger, garlic and cinnamon sticks until onion is limp, 5 to 7 minutes.
  • Add curry powder and turmeric, stir 30 seconds.
  • Add broth, carrots, beans, cauliflower bell peppers, peaches and cabbage; bring to a boil over high heat.
  • Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes.
  • Add salt to taste.

SOUTH AFRICAN MALAY CURRY



South African Malay Curry image

Posting this for ZWT 2006, this is a typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis.

Provided by JanetB-KY

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 20

3 tablespoons cooking oil
2 medium onions, sliced (about 1 1/2 cups)
1 garlic clove, minced
1 small piece fresh gingerroot, peeled and crushed (or 1 tsp. ground Ginger)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1 1/2 teaspoons curry powder (or more, to taste, I use LOTS more)
1/2 teaspoon clove
2 lbs lamb (or beef)
1/2 lb eggplant, cubed
1 sweet green pepper, cleaned and chopped
1 -2 hot green chili pepper
1 cup dried apricot, soaked in warm water and drained
6 ounces tomato paste (one small can)
1 teaspoon vinegar
2 cups beef broth or 2 cups stock
1/2 cup apricot jam
1 cup plain yogurt or 1 cup buttermilk

Steps:

  • Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
  • Reduce heat slightly; add the meat and fry it until it is browned on all sides; (this may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.).
  • Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
  • Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
  • Stir in jam and yogurt (or buttermilk) a few minutes before serving.
  • Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.

Nutrition Facts : Calories 740.4, Fat 36, SaturatedFat 12.2, Cholesterol 128, Sodium 929.8, Carbohydrate 69.7, Fiber 8.5, Sugar 47.8, Protein 40.6

SOUTH AFRICAN"WORLD CUP" CURRY RECIPE



SOUTH AFRICAN

Categories     Soup/Stew     Lamb     Stew     Quick & Easy     Dinner

Yield 6 people

Number Of Ingredients 17

3 Tablespoons butter
2 Cups onion finely chopped
1 Granny Smith Apple, cored, seeded
peeled and chopped fine.
1 35 oz. can diced tomatoes.
1 Cup of chicken stock.
1 Cup unsweetened coconut
3 Pounds cubed stewing lamb
3 Tablespoons curry powder
3 Tablespoons lime juice
3 Tablespoons fruit chutney
2 Tablespoons apricot preserve.
2 Jalapenos,chopped (seedsincluded)
2 inch piece of ginger
3 cloves garlic
2 bay leaves
I cup seedless yellow raisins

Steps:

  • 1.Coat stewing lamb well with curry powder and set aside. 2. Saute the onion,apple and tomato in the butter over a low heat until onions are translucent. 3. Boil chicken stock and add coconut. Reduce heat to low and soak while you brown the lamb 4. Brown the lamb in a large pot,turning often. 5. In a food processor, blend lime juice,fruit chutney, apricot preserve, jalapenos, ginger and garlic. 6. Add this mixture to the pot with the lamb and coat well. 7. Add the tomato,onion and apple mixture. 8. Add the coconut and stock. 9. Add the bay leaves. 10. Add the yellow raisins. 11. Cook slowly for 1 hour 15 minutes. 12. Serve with boiled rice and coconut, chopped tomatoes and onions, chutney on the side. This dish does well when you let it stand for a while and can be prepared a day ahead. Remove the bay leaves before you serve the curry.

AFRICAN CURRY



African Curry image

This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound."

Provided by cookinrooky

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, peeled and chopped
1 bay leaf
1 (14 1/2 ounce) can whole canned tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 -3 lb) roasting chickens, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juice of

Steps:

  • Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
  • Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
  • Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
  • Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

VEGETARIAN PEANUT CURRY (AFRICAN INSPIRED)



Vegetarian Peanut Curry (African Inspired) image

Created for the Dining on a Dollar contest. At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top. Enjoy!

Provided by Engrossed

Categories     African

Time 30m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil or 2 tablespoons peanut oil
1 large white onion, chopped
2 carrots, peeled and grated
1 -2 jalapeno, minced
3 garlic cloves, minced
1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste
1 lime, zest of
3 tablespoons curry powder (I think this would work with almost any type but I used Madras)
1 tablespoon ground coriander
1/2 teaspoon crushed red pepper flakes
2 (14 ounce) cans vegetable broth
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, with juice
2/3 cup creamy peanut butter
1 (13 1/2 ounce) can coconut milk
2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas)
1/2 cup dried apricot, chopped (optional)
1/2 cup golden raisin (optional)
sea salt, to taste (I used 2 tsp)
cooked brown rice, to serve
nonfat yogurt, to serve
cilantro, chopped, to serve

Steps:

  • Heat oil in a large pot over medium heat.
  • Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
  • Add garlic, ginger and lime zest and sauté another 3 minutes.
  • Add spices and sauté until fragrant.
  • Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
  • Stir in peanut butter, reduce heat and simmer until it melts.
  • Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
  • Salt to taste.
  • Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.

Nutrition Facts : Calories 507.7, Fat 24.3, SaturatedFat 10.7, Sodium 600.3, Carbohydrate 65.2, Fiber 9.3, Sugar 32.1, Protein 13

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African cuisine is a blend of different cultures and traditions that vary from one region to another. However, one of the most popular dishes that cut across all regions is the African curry. As the name suggests, African curry emphasizes the use of spices and herbs to create a flavorful dish that is distinctive and aromatic. African curry recipes incorporate a blend of African, Indian, and European spices to create a unique taste that is indigenous to the continent. This article provides an insight into African curry recipes, the different types of spices that are used, and the methods of preparation.

Types of African Curry

African curry recipes come in different types, each with its distinct flavor and taste. Some of the popular African curry recipes include:
West African Curry
West African curry is a spicy dish that is made using a blend of peanuts, tomatoes, and yams. The dish is flavored with peanut butter, ginger, and a blend of herbs and spices such as cumin, coriander, and chili. West African curry is typically served with rice or cassava.
South African Curry
South African curry is a blend of Indian and Cape Malay influences. The dish is usually made with lamb or beef and seasoned with a blend of spices such as cumin, turmeric, coriander, and cardamom, as well as ginger and garlic. South African curry is typically served with yellow rice or flatbread.
East African Curry
East African curry is a blend of African and Indian influences. The dish is typically made with chicken, lamb, or beef and is flavored with a blend of spices such as cinnamon, cardamom, turmeric, ginger, and cumin. East African curry is typically served with rice or flatbread.

Spices Used in African Curry Recipes

African curry recipes are known for their aromatic and flavorful nature, which is a result of the use of different types of spices. Some of the common spices used in African curry recipes include:
Cumin
Cumin is one of the primary spices used in African curry recipes. It has a warm, earthy flavor that blends well with other spices such as ginger, coriander, and chili.
Coriander
Coriander has a sweet, citrusy flavor that is commonly used in African curry recipes. It pairs well with cumin, cinnamon, and cardamom to create a unique blend of flavors.
Turmeric
Turmeric is a bright yellow spice that is commonly used in African curry recipes. It has a pungent, bitter flavor that adds depth and complexity to the dish.
Ginger
Ginger is a popular spice that is used in African curry recipes. It has a warm, spicy flavor that blends well with other spices such as cumin, coriander, and turmeric.
Chili
Chili is a primary spice used in African curry recipes. It adds heat and flavor to the dish and is commonly used in West African curries.
Cinnamon
Cinnamon is commonly used in East African curry recipes. It has a sweet, warm flavor that pairs well with other spices such as ginger and cardamom.

Preparation of African Curry

The preparation of African curry varies depending on the region and the type of curry. However, some of the common steps in the preparation of African curry include:
Step 1: Sauté onions, garlic, and ginger.
The first step in preparing African curry is to sauté onions, garlic, and ginger in oil until the onions are translucent.
Step 2: Add meat or vegetables.
After sautéing the onions, add the meat or vegetables that are going to be used in the dish. Cook the meat or vegetables until they are browned.
Step 3: Add spices and herbs.
Next, add the spices and herbs that are going to be used in the dish. Gently mix the spices with the meat or vegetables until they are evenly distributed.
Step 4: Add liquid.
The next step is to add liquid to the dish. This may be water, stock, or coconut milk, depending on the recipe.
Step 5: Simmer.
Once the liquid has been added, cover the pot and simmer the dish for 30 minutes to 1 hour, depending on the recipe.
Step 6: Garnish and serve.
Finally, garnish the dish with fresh herbs and serve it with rice, flatbread, or cassava.

Conclusion

African curry is a popular dish that is enjoyed across the continent. African curry recipes incorporate a blend of African, Indian, and European spices to create a unique taste that is indigenous to the continent. African curry recipes come in different types, each with its distinct flavor and taste. The spices used in African curry recipes include cumin, coriander, turmeric, ginger, chili, and cinnamon. The preparation of African curry varies depending on the region and the type of curry, but the common steps include sautéing onions, adding meat or vegetables, adding spices and herbs, adding liquid, simmering, garnishing, and serving.
African cuisine is quite distinct from that of other regions, with a unique blend of spices and flavors that can add a new dimension to any curry recipe. With the right ingredients and techniques, making African curry dishes can be a fun and exciting culinary adventure. In this article, we will share some valuable tips for making delicious African curry recipes.

1. Get the right ingredients

When making African curry recipes, it is essential to use the right ingredients. Some of the key ingredients you will need include:
Spices and herbs:
  • Cumin
  • Cinnamon
  • Turmeric
  • Paprika
  • Cayenne Pepper
  • Ginger
  • Garlic
  • Fenugreek
  • Cilantro
  • Curry leaves
Vegetables:
  • Onion
  • Tomatoes
  • Green Peppers
  • Eggplant
  • Zucchini
  • Carrots
  • Potatoes
  • Chickpeas
  • Lentils
Meat and seafood:
  • Chicken
  • Beef
  • Lamb
  • Goat
  • Fish
  • Shrimp

2. Make your own spice blend

One of the things that makes African curry recipes so special is the unique spice blend used. While pre-made spice blends can be convenient, making your own spice blend can be a fun and rewarding experience. You can experiment with different ratios and combinations of spices to create your own unique flavor profile. Some essential spices to include in your blend are cumin, cinnamon, turmeric, and paprika.

3. Use fresh ingredients

Using fresh ingredients is crucial when making African curry recipes. Fresh herbs and vegetables can add brightness and depth to the dish, while fresh meat and seafood will have better texture and flavor. Whenever possible, try to use fresh ingredients instead of canned or frozen ones.

4. Don't be afraid to add heat

Many African curry recipes include spicy elements like cayenne pepper, chili peppers, and ginger. If you are a fan of spicy food, don't be afraid to add some heat to your dish. However, it's always essential to taste as you go and adjust the heat level to your preference.

5. Use a heavy-bottomed pot

When making curry, using a heavy-bottomed pot can help distribute the heat evenly and prevent scorching. A cast-iron or enamel-coated cast-iron pot is an excellent choice for making African curry recipes.

6. Cook the onions and spices properly

One of the keys to making delicious African curry recipes is properly cooking the onions and spices. Cook the onions until they are soft and translucent before adding the spices. Toast the spices for a minute or two before adding liquid to release their aroma.

7. Be patient

Making curry is a slow and patient process. Allow the ingredients to simmer and cook low and slow to develop deep, rich flavors. Rushing the process can result in a subpar dish.

8. Experiment with different proteins

While chicken and beef are popular choices for African curry recipes, don't be afraid to experiment with different proteins like lamb, goat, and seafood. Each protein has its unique flavor and texture that can add a new dimension to your dish.

9. Serve with traditional accompaniments

African curry recipes are often served with traditional accompaniments like rice, chapati, or naan bread. These staples can absorb the flavors and sauce of the dish, making for a satisfying and filling meal.

Conclusion

In conclusion, making African curry recipes can be a fun and rewarding experience if you follow these valuable tips. With the right ingredients, techniques, and patience, you can create delicious and flavorful dishes that will delight your taste buds. Happy cooking!

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