By Collectif

ISBN-10: 2350861104

ISBN-13: 9782350861104

Des recettes actuelles, des images qui mettent l'eau à l. a. bouche, des astuces pour réussir vos plats et vous organiser, des institutions de vin… Tous les ingrédients sont réunis pour que cuisiner rime avec plaisir et pour profiter sans soucis de vos invités.

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In a bowl, stir together first five ingredients. Add 1¥ c. warm water and stir again. Gradually stir in enough flour so that dough is slightly sticky. 2. Roll dough* into balls the size of walnuts. 3. Pour ¥ inch oil into a deep pan and heat over medium-high heat for 4 minutes. Fry balls, a few at a time, 3 to 4 minutes until golden brown. Remove and drain on paper towels. Serve warm. Preparation time: 45 minutes Makes 25 to 30 balls 39 Fruits and Vegetables Hundreds of varieties of fruits and vegetables grow in Africa, and they are an important part of West African cooking.

This dish is popular in Ghana. 4 large sweet potatoes 1 tbsp. flour 1 ¥ tbsp. peanut oil,* plus more for deep-frying salt, to taste 2 tbsp. milk 2 eggs dried bread crumbs * Peanut oil is higher in saturated fat than some other oils. For a healthier alternative, use canola oil. 1. Wash and peel the potatoes. Cut them into chunks. Place the potatoes in a large saucepan and cover with water. Bring the potatoes to a boil over medium heat and cook for 20 minutes, or until they can be easily pierced with a fork.

Water, crab, shrimp, and smoked fish. Simmer for 10 minutes. 7. Add spinach and ground egusi seeds and continue to simmer for 10 minutes more. Serve with fufu. Preparation time: 2 to 3 hours Serves 6 50 Fresh Fish Pepper Soup The combination of fish and hot peppers is very typical of West African cooking. 2 lb. firm white boneless fish, cut into bite-sized pieces 1. Wash fish, place in large saucepan, and add 4 c. water. 4 c. water 2. Finely chop tomatoes, onion, parsley, and peppers and add to water.

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A la poêle by Collectif


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