Kushari

Kushari, also koshary, kosheri or koshari is an Egyptian dish of rice, lentils, chickpeas and macaroni. Toppings include tomato sauce, garlic sauce and fried onion.

Kushari is a vegetarian dish that is very popular in Egypt. It is an inexpensive food served at roadside stalls and restaurants all over the country, some of which sell only kushari.

Ingredients

• 2 cups Lentils
• 1-2 cups Rice (cooked)
• 1-2 cups  macaroni
• ½ cup vegetable oil
• 1 minced or crushed garlic clove
• 1 hot chili pepper, cleaned and chopped (optional)
• 3-4 ripe tomatoes, chopped
• ½ cup water
• 2 tbsp vinegar
• salt (to taste)
• one Onion, cut in rings

Directions

1. Clean and rinse the lentils. Put the lentils In a large saucepan with enough water to cover the them,add salt if desired and bring it to a boil. Simmer over medium heat  stirring occasionally, until Lentils are tender and water is almost completely absorbed for 30 minutes. Add additional water if necessary.
2. Prepare sauce while Lentils are cooking: Heat oil in large skillet. Fry garlic and chili pepper for a few minutes. Add tomatoes, water, vinegar, and salt. Cook on high heat for a few minutes, then reduce heat and simmer.
3. While the Lentils and sauce are simmering: Heat remaining oil in another skillet. Fry the onions rings until they are deeply browned and crispy. When done, remove Onions from skillet and drain on absorbent paper or paper towels.
4. Cook the macaroni according to package directions, or until al dente.
5. When everything is done: Assemble each serving of kushari in a soup bowl: alternate layers of Lentils, rice, and macaroni, then top it all with the fried onions and tomato sauce. Serve with bottled hot chili pepper sauce (Optional)

 

Yaki nasu

Yaki nasu is one of the most popular traditional Japanese appetizers It is a popular summer food because eggplants are summer vegetable.

Ingredients

• 1 large (375g) aubergine (eggplant)
• vegetable oil
• 2 tablespoons miso
• 1.5 tablespoons sugar
• 2 tablespoons soup stock
• 1 teaspoon white sesame seeds

Directions

1. Wash the aubergine and cut it into 2.5cm lengthways slices.
2. Brush the cut surfaces with oil.
3. Grill 7 – 10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
4. In a small saucepan combine the miso, sugar and soup stock and cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.
5. Pour the sauce mixture over the aubergine.
6. In a small frying pan toast the sesame seeds until they jump and sprinkle them over the aubergine.

Servings: 2 persons
Time: 15 mins

Sukuma Wiki

Sukuma Wiki is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.

Sukuma wiki is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.

Sukuma wiki, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.


(Goes very well with Ugali, see topic Ugali)

Recipe

Ingredients:
6 cups chopped fresh collard greens
3 tablespoons olive or vegetable oil
1 medium onion
1 cup stewed tomatoes
1 green chili pepper (seeded & chopped)
3 tablespoons lemon juice
1 tablespoon flour
½ to 1 cup water

Fill the bottom of a saucepan with about an inch of water. Insert strainer filled with greens and bring water to boil over high heat. Turn down if water begins to evaporate. Cover and steam for 8 minutes.

Chop the onion and tomatoes.
Heat oil in a skillet over medium high heat. Add onions, tomatoes, chili pepper and sauté until the onion is clear. Reduce heat to low. Add additional oil to prevent sticking.
Mix lemon juice, flour and ½ cup water in a small bowl until well blended.
Pour into onion mixture and mix well. Add ½ cup water, cooked greens, salt and pepper and mix well. Increase heat to medium, cover and cook for about 3 minutes.

Thanks to Kenyatravelideas.com for the recipe and Wikipedia for the info..

Contributed by Gerald sabai