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The Capital Grannies and the Grammas to
Ambuyas thank everyone in the congregation who so generously
supported the Stephen Lewis Foundation by attending our
African lunch last Sunday. The $2584.75 raised will go
to the projects involving the African grandmothers and
their grandchildren. All the Grannies are delighted with
the response. and the amount of money raised.
East African Sweet Pea
Soup
Serves 6
2 cups chopped onion
2 tsp minced garlic
1 tsp grated fresh peeled ginger
1 tsp salt
1/4 tsp cayenne pepper
1 tbsp garam masala *OR*
1/2 tsp ground black pepper
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/4 tsp cinnamon
1 tsp turmeric
2 tomatoes, chopped
1 sweet potato, diced
3 1/2 cups water
3 cups fresh green peas
1. Braise onions and garlic in a pot for 5-10 minutes
(I used a little olive oil for this).
2. Mix in the ginger, salt, and all spices and cook for
a few minutes, stirring often.
3. Add tomatoes and sweet potato, stir. Add 1 1/2 cups
of water, stir. Bring soup to a boil, reduce heat, cover,
and simmer for 5 minutes.
4. Add 2 cups of peas and simmer, covered, for 10 minutes.
5. Remove from heat and add remaining 2 cups of water.
Puree in batches in a blender until smooth. Return to
the pot, add the last cup of peas, and cook on medium
heat for 3-5 minutes.
African Vegetable Stew - Serves
4
• 1 large onion, chopped
• 1 bunch Swiss chard, chopped, white stems separated
from the green leaves
• 1 19 oz. can garbanzo bean (check peas), drained
• 1/2 cup raisins
• 1 cup uncooked rice
• 1 28 oz. can diced tomatoes or 4 fresh tomatoes,
seeded and diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, diced
• Salt and pepper to taste
• Tabasco sauce to taste
To Make:
• In a large pot, fry onions, garlic and Swiss chard
white stems in some oil until barely limp
• Add chopped greens and mix while they fry
• Add sweet potatoes, garbanzo beans, raisins, tomatoes,
salt and pepper and cook a couple of minutes
• Make a well in the centre of the mixture in the
pot. Put the rice in the well and pat it down until wet
• Cover and cook until rice is done - about 25 minutes
• Add Tabasco sauce until stew seems spicy enough
for you - Tabasco brings out the flavours of the vegetables
African Pumpkin Sheet Cake
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 3/4 cups pumpkin, mashed
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 2 cups flour
• 1 cup chopped walnuts (optional)
Icing
• 1/2 cup butter or margarine
• 4 oz. cream cheese
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 cups icing sugar
To Make
• Mix cake ingredients and pour into 15” x
12” pan.
• Bake at 350 degrees for 30-40 minutes.
• Mix icing ingredients and spread on cake once
cooled.
Mbatata (Sweet Potato) Biscuits
- makes about 2 dozen biscuits
• 1 1/2 cups mashed sweet potatoes
• 1/2 cup milk
• 1/2 cup melted margarine or butter
• 2 1/2 cups sifted flour
• 4 teaspoons baking powder
• 1 teaspoon salt
To Make
• Preheat over to 375 F.
• Mix and beat together potatoes, milk and melted
margarine/butter.
• Sift and stir in remaining ingredients.
• Turn onto floured board, knead lightly and roll
out 1/2 inch thick. Cut with 2 1/2 inch cookie cutter.
• Place biscuits on greased baking sheet and bake
for 15 minutes.
Pumpkin Coconut Soup - serves
3-4
• 1 tablespoon butter
• 1 onion, finely chopped
• 1 1/2 cups pumpkin or squash, cooked
• 2 1/2 cups chicken stock or water
• 1 1/2 cups milk
• 1/4 teaspoon ground cloves
• 1 teaspoon fresh grated ginger
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1/2 cup cream
• dash of chili powder (optional)
To Make
• Heat butter and cook onion until soft and brown.
• Add pumpkin, stock, milk, spices, lemon juice
and salt and simmer 15 minutes.
• Add coconut mil and simmer 2 minutes more.
• Puree soup in blender or food processor in batches
and add more coconut milk if too thick.
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