Green Banana Fries

"I learned about this when I was in Kenya. I've never tasted better fries nor more nutritious fries. Potatoes aren't that common in Kenya but bananas and roots are. They taste as good as any fast food French fries and are healthier. Green bananas are the healthiest because they have all their vitamins where ripe ones lose most of them because they're too ripe. Green banana's do not have a strong banana flavor at all. It's very deceptive and very healthy. I couldn't stop eating them."

INGREDIENTS (Nutrition)
* 5 small unripe (green) bananas
* 1 quart oil for frying, or as needed
* salt to taste

DIRECTIONS
1. Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries.
2. Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.

Mombasa Pumpkin Dessert

"This dessert's coconut and creamy taste is irresistible! For the weight watchers this could be too much! You can add more sugar to this dish, according to your taste."

INGREDIENTS (Nutrition)
* 1 medium sugar pumpkin, seeded and cubed
* 2 cups white sugar
* 1 cup coconut milk
* 1 teaspoon ground cardamom

DIRECTIONS
1. Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

Best Bobotie

"This South African original is similar to meatloaf, but so much better. A slightly sweet curry flavors ground beef with a milk and egg custard on top. It's delicious!"

INGREDIENTS (Nutrition)
* 2 tablespoons vegetable oil
* 2 medium onions, minced
* 1 1/2 pounds ground beef
* 1 cup milk
* 2 slices Texas toast thick-sliced bread
* 1/2 cup raisins
* 1 teaspoon apricot jam
* 1 tablespoon hot chutney
* 1/2 tablespoon curry powder
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 large egg
* 1 pinch salt
* 1 bay leaf

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
3. Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
4. Bake in the preheated oven 1 hour.
5. While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
6. Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

African Peanut Soup

"This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!"

INGREDIENTS (Nutrition)
* 2 tablespoons olive oil
* 2 medium onions, chopped
* 2 large red bell peppers, chopped
* 4 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes, with liquid
* 8 cups vegetable broth or stock
* 1/4 teaspoon pepper
* 1/4 teaspoon chili powder (optional)
* 2/3 cup extra crunchy peanut butter
* 1/2 cup uncooked brown rice

DIRECTIONS
1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

African Curry

"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."

INGREDIENTS (Nutrition)
* 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
* 1/8 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

DIRECTIONS
1. 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.
2. 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.

African Chicken Stew

"This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts."

INGREDIENTS (Nutrition)
* 1 tablespoon olive oil
* 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
* 2 cloves garlic, crushed
* 1 onion, chopped
* 1 large potato, diced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander seed
* 1 teaspoon ground black pepper
* 1 teaspoon crushed red pepper flakes
* 1 teaspoon salt
* 1 cup water
* 3/4 cup unsalted natural-style peanut butter
* 1 (15 ounce) can garbanzo beans, drained and rinsed

DIRECTIONS
1. In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
3. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

Adobo Chicken with Ginger

"This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice."

INGREDIENTS (Nutrition)
* 1 (3 pound) whole chicken, cut into 8 pieces
* 1/2 cup soy sauce
* 3/4 cup distilled white vinegar
* 1 bulb garlic, peeled and crushed
* 2 tablespoons thinly sliced fresh ginger root
* 2 bay leaves
* 1/2 tablespoon black peppercorns

DIRECTIONS
1. Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.