Stuffed Avocado -- Kenya
2 ripe avocados
12 shrimp or prawns or chopped ham
Juice of one lemon
1T Mayonnaise or salad cream
1T grated cheddar cheese
1 sm sweet red pepper
Slice the avocado in halves by slitting lengthwise as far as the large stone. Twist the 2 halves in opposite directions and lift the top half off the stone. With a spoon remove the stone and any of its brown covering from the bottom half of the avocado. The flesh should be green in color, soft but not mushy. Do not remove the skin. Put cooked and peeled shrimp or prawns or ham into a bowl; add mayonnaise and mix well. Put the stuffing into each avocado half and sprinkle with grated cheese; garnish with thin slices of red pepper. Serve on individual small plates. Steady the avocado with one hand as you eat by scooping out the stuffing and flesh from the skin with a teaspoon. Served 4.
Watamu Seafood -- Kenya
1T Corn Oil
1-in fresh chopped ginger
Fresh chopped coriander to fill 1 tightly packed cup
12.5 fl. Oz. coconut cream or milk
8 oz. fresh rinsed white fish, cut into 1-in cubes
8 oz fresh peeled prawns
4 oz. fresh lobster, cut into 1-in cubes Black pepper to taste Rice
Using a large, shallow frying pan, heat corn oil and add the chopped ginger. Stir-fry for 2 minutes. Combine coriander and coconut milk; add to frying pan. Stir constantly and bring to a boil. Simmer 3 minutes. Add white fish, prawns and lobster; stir constantly over gentle heat for 5 minutes. Add pepper to taste and serve with rise and steamed spinach.
Notes: This recipe uses the traditional Swahili coconut milk sauce to enhance the flavor of East Africa's wonderful seafood. A very gentle delicate flavor and also quick and easy to prepare.
Mango Fool -- Kenya
2 large mangoes
2T thick double cream
75g (3oz) sugar
1/4 bulb stem ginger, chopped
Preheat oven to 350F. Cut the mangoes in half. Tease out the stones and remove the flesh from each half, leaving a thing layer on the skin. Cut all the flesh into rough cubes. Put the chopped mango in a baking dish, cover with foil and cook I the oven for 25 - 30 minutes. Remove and leave to cool. When cool, blend the fruit to a puree in a food processor with the cream, sugar and ginger. Serve the mixture into the mango skins and freeze for 1/2 hour. Serves 4.
Peppered Beef and Cucumber Salad -- Zimbabwe
550g Rump or topside steak
Oil
Cracked black pepper
150g baby spinach leaves
2 cucumbers
2 shallots chopped
2T chopped flat-leaf parsley
2T white wine vinegar
1T sesame oil
Brush the steak with oil and sprinkle with pepper. Cook on a hot barbeque, under a grill, or in a hot frying pan for 1-2 minutes on each side or to your liking. Place the steak on a plate and cover for 2 minutes to rest the meat. While the steak is cooking place the spinach leaves on serving plates. Slice the cucumbers wit a veggie peeler and combine with the shallots, parsley, vinegar and sesame oil. Slice the meat and place on spinach. Top with the cucumber salad and serve.
