Dining for Women Recipes

Grand Rapids, Mich. (WOTV) - Recently the F4CE of 4 had the chance to cook for the organization: 'Dining for Women'. Jordan and Chef Tommy Fitzgerald cooked three traditional dishes from Uganda for this event.  Get the recipes here!

Directions to make Chickennat Recipe:

1.Rub the Chicken pieces with salt and pepper. melt butter in a large, heavy skillet or stew pot, and add the Chicken and onions. Cover and simmer over lowest heat, periodically adding stock until you have used it all.

(If you don't have stock, add plain water or bouillon). After 15 minutes, remove half cup of the cooking liquid to thin the Peanut butter or paste. Add to the pot and bring to a boil.

Reduce heat and then whisk some of the hot stew liquid into the egg yolks. Add to the pot and stir to incorporate the egg mixture into the stew. Simmer gently until Chicken is done.

Be careful not to heat the stew above a simmer from this point. Garnish with parsley leaves and serve with rice or a corn porridge.

Directions to Make the African Yam and Peanut Stew with Ginger and Pineapple:

Ingredients: 2 tbsp. vegetable oil
8 C. vegetable stock 2 tsp salt
1 large yellow onion, diced 4 large garlic cloves, minced
6 tbsp minced ginger 2 tbsp ground coriander
1 tbsp ground cumin 1 tsp paprika
½ tsp cayenne pepper Juice of 2 limes, more to taste
1 red bell pepper, diced 1-14 oz. can water packed pineapple, juice reserved
4 medium yams, peeled and roughly chopped 5 tbsp smooth peanut butter
3 ripe tomatoes, chopped Hot sauce, to taste
1 bunch cilantro, chopped

Directions:

1. Heat stock and keep warm while you assemble the soup. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt; sauté for minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, and reduce to a simmer. Cover partially and simmer until the yams are tender.

2. Add pineapple with juice, tomatoes, peanut butter and remaining stock and simmer 30 minutes. Puree the soup until smooth, either directly in the pot with a hand blender, or in batches using a food processor.

3. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt, pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice. ENJOY !

Directions for Sugar Peanuts:

Ingredients:

* one cup water
* two cups sugar
* four cups raw peanuts, shells removed; skins can be removed or left on as desired

Directions:

* Preheat oven to 300 degrees F.
* Combine water and sugar in a saucepan. Bring to a boil, and stir until sugar is dissolved, to make a syrup.
* Add peanuts. Continue to cook over medium heat, stirring regularly, until peanuts are evenly coated, and no syrup is left in pan.
* Spread nuts out on baking sheets. Bake at 300 degrees F for about thirty minutes to one hour or until sugar is completely dried. Gently stir the peanuts a few times while baking. Remove from oven and place on paper towels, let cool, and store in airtight containers.

For additional recipes visit the Beads for Life Website by clicking here.