The Lure Of African Cuisine

African culture, complete with the cuisine, has for years attracted millions of visitors to the continent who wanted a first-hand experience. If circumstances won't allow you to travel to the Motherland, you and your family still can enjoy a piece of Africa by savoring its tantalizing cuisine in your own kitchen. You can begin your mouth-watering tour with Camarao Piripiri (Spicy Shrimp). Continue with a side dish of Arroz De Coco (Rice With Tomatoes, Chilies and Coconut Milk), and add a Diced Tomato Salad or Spiced Okra Salad. Round out the meal with Akwadu (Banana Coconut Bake) for dessert.

Consider the following pages to be your first step on a palate-pleasing, culinary journey that you, your family and friends are sure to enjoy.

ARROZ DE COCO (RICE WITH TOMATOES, CHILIES AND COCONUT MILK)

2 tablespoons peanut oil or
  vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup uncooked, long-grain white rice
1 1/2 cups coconut milk (made from 1 1/2
  cups packaged coconut and 1 1/2
  cups hot water)
2 medium firm, ripe tomatoes,
  chopped
1/2 teaspoon salt
2 teaspoons finely chopped, fresh hot
  chilies

Cook onion and green pepper in oil until tender. Add rice and stir for 2 to 3 minutes. Stir in coconut milk, tomatoes and salt. Bring to a boil. Cover and reduce heat; simmer for about 20 minutes or until all the liquid has been absorbed and rice is tender. Remove from heat, stir in chilies and taste for seasoning. Cover again and let rice stand for 10 minutes before serving. Fluff the rice with a fork.

Yields 4 servings

CALORIES 455, FAT 28.7G, CHOLESTEROL 0MG, FIBER 3.7G, SODIUM 361MG.

AKWADU (BANANA-COCONUT BAKE)

5 medium bananas
1 tablespoon butter or margarine
1/3 cup fresh orange juice
1 tablespoon rum
3 tablespoons packed brown sugar
2/3 cup shredded coconut

Cut bananas crosswise into halves; cut each half lengthwise into halves Arrange in greased 9-inch pie plate Drizzle with butter; drizzle with orange juice and rum. Sprinkle with brown sugar and coconut. Bake in 375-degree oven for 8 to 10 minutes. Garnish with cherries.

Yields 4 servings

CALORIES 178, FAT 5.7G, CHOLESTEROL 8MG, FIBER 2.9G, SODIUM 34MG.

CAMARAO PIRIPIRI (SPICY SHRIMP)

4 cloves garlic, chopped
1/4 cup peanut oil or vegetable oil
1 to 2 teaspoons crushed red pepper
1 teaspoon sugar
  Salt to taste
1 pound jumbo shrimp, peeled and
  deveined
2 tablespoons butter or margarine
1 tablespoon fresh lemon juice
  Chopped parsley

Combine the garlic and the peanut oil in blender and puree until smooth. Add the crushed red pepper, sugar and salt to taste. Arrange shrimp in glass bowl; pour mixture over shrimp. Toss until shrimp is completely coated. Marinate shrimp in refrigerator for 4 hours. Set oven control to broil or 550 degrees. Broil the shrimp 4 inches from heat for 5 to 6 minutes, turning once. Melt the butter and stir in lemon juice. To serve, pour the lemon-butter over the shrimp. Garnish with chopped parsley.

Yields 4 servings

CALORIES 299, FAT 21.1G, CHOLESTEROL 188MG, FIBER 0.1G, SODIUM 226MG.

DICED TOMATO SALAD

1 tablespoon fresh lemon juice
1 tablespoon peanut oil or vegetable oil
1/4 teaspoon ground cayenne
1/4 teaspoon salt
1/4 teaspoon sugar
2 large, firm, ripe tomatoes, peeled,
  seeded and diced

Combine lemon juice, oil, cayenne, salt and sugar in small bowl. Add tomatoes and toss gently but thoroughly. Let salad marinate at room temperature for 30 minutes before serving. Garnish with thinly sliced green onion.

Yields 4 servings

CALORIES 43, FAT 3.6G, CHOLESTEROL 0MG, FIBER 0.7G, SODIUM 138MG.

AVOCADO SALAD WITH GINGER

2 large ripe avocados, cubed or
  sliced
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon salt

Combine lemon juice, ginger and salt in small bowl. Add avocados and toss gently but thoroughly. Let the salad marinate at room temperature for at least 30 minutes before serving.

Yields 4 servings

CALORIES 243, FAT 22.9G, CHOLESTEROL 0MG, FIBER 8.9G, SODIUM 548MG.

SPICED OKRA SALAD

1 10-ounce package frozen, cut okra,
  thawed
1 tablespoon finely chopped onion
1 clove garlic, finely chopped
2 tablespoons peanut oil or
  vegetable oil
1 tablespoon fresh lemon juice
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1/2 teaspoon salt
  Chopped parsley

In small bowl, combine, thawed okra, onion and garlic in medium bowl. Combine oil, lemon juice, cayenne, white pepper and salt. Pour oil mixture over okra mixture and gently toss to coat vegetables. Let marinate in the refrigerator for 1 hour or longer. Garnish with chopped parsley if desired.

Yields 4 servings

CALORIES 84, FAT 7.0G, CHOLESTEROL 0MG, FIBER 1.7G, SODIUM 278MG.

TOMATO BREDIE (TOMATO STEW)

2 pounds stewing lamb
2 large onions, sliced
2 tablespoons vegetable oil
8 tomatoes, peeled and sliced into
  1/4-inch thick slices
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 cloves garlic, crushed

In large heavy pan, brown lamb and onions in hot oil until lamb is brown on all sides and onions are golden. Reduce heat to low and simmer for 30 minutes. If fat from meat has accumulated in pot, pour off all but 2 tablespoons. Add tomatoes and remaining ingredients. Simmer covered for 1 hour, stirring frequently to prevent mixture from sticking. Uncover, skim off any excess fat and cook several more minutes until sauce is very thick. Serve with rice.