SIM Nigeria

Ingredients:

• 1 1/2 cups yogurt
• 1 large papaya
• 1/2 cup sugar
• 1/2 cup dry milk
• ice

Directions:

Mix in blender. Makes 6 servings

Author or contributor: Barb Blyth

Categories:  Beverages ,  Desserts ,  Quick & Easy

Ingredients:

• 1 1/2 cups couscous
• 1 teaspoon chicken bouillon, instant
• 2 large chicken breast, skinned and boned
• 5 Tablespoons butter
• 1 small onion, chopped
• 1/2 cup half and half
• 2 Tablespoons chopped parsley
• 1 Tablespoon Dijon mustard, with seeds

Directions:

In large bowl combine couscous, bouillon, 1-3/4 cup boiling water, and 1/4 t salt; cover and let stand 5 min. Spread couscous on large plate; let stand at room temperature to cool slightly, about 15 min. Meanwhile, cut chicken into 1" cubes. In 12" skillet over high heat, in 3 T hot butter, cook couscous about 10 min. or until lightly browned and toasted, stirring often. Remove couscous to platter; cover and keep warm. Wipe skillet clean. In same skillet over high heat, in 2 T hot butter, cook chicken cubes about 5 min or until lightly browned, and fork-tender, stirring constantly. WIth slotted spoon remove chicken to small bowl. In drippings in skillet over med-high heat, cook onion until golden brown and tender. Stir in half-and-half, chopped parsley and mustard; cook, stirring constantly, until mixture boils and thickens slightly. Return chicken to skillet; heat. Arrange mixture on platter with couscous.

4 servings

Author or contributor: Good Housekeeping

Categories:  Chicken & Poultry ,  Main Course ,  Middle Eastern

Ingredients:

• 1 can anchovy fillets, (1 oz)
• 2 Tablespoons oil
• 2 1/2 pounds chicken, cut up (2.5-3lb)
• 1 cup hot water
• 2 Tablespoons tomato paste
• 1 can whole tomatoes, (14.5 oz)
• 1 medium onion, sliced
• 1 clove garlic, finely chopped
• 3 1/2  chiles, (3-4)dried, crumbled
• 1/4 teaspoon grated ginger root
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 1/2 cups crunchy peanut butter, (1-1.5 c)

Directions:

Drain oil from anchovies into Dutch oven, add peanut oil. Head; cook chicken over med. heat til brown on all sides, about 15 min. Remove chicken. Drain fat from pot. Heat anchovies, water, tomato paste, tomatoes (with liquid), onion, garlic, dried chiles, ginger, chili powder and salt to boiling in pot; reduce heat. Cover and simmer 10 min. Add chicken; cover and simmer 45 min. Stir some of the hot liqud into peanut butter; stir into chicken mixture. Cut chicken; cover, cook til done, 10-15 min. Serve with chopped raw peanuts, chutney, chopped tomatoes, diced green pepper, chopped onion, diced cucumbers.

8 servings

Source: May have been a Betty Crocker International Cookbook recipe

Categories:  African Dishes ,  Chicken & Poultry ,  International Cuisine ,  Main Course

Ingredients:

• 8  tomatoes
• 1  onion
• 2  beef bouillon cubes, Maggi Cubes!
•   spinach, cut fine
• 2 tablespoons palm oil, red
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1/2 teaspoon cayenne pepper
• 1/2 lb beef, or other meat

Directions:

Puree onion and tomatoes. Boil meat with 1/4 onion. Add Maggi cubes, thyme and curry. Remove from pan. Heat 2 tablespoons oil or palm oil. Add pureed tomatoes. Cook 15 min. Add meat mixture and hot pepper. Cook 10 min. Add spinach. Serve with pounded yam or rice tuwo.

4 servings

Categories:  African Dishes