The order of mixing is important in its effect in batters and dough’s

Methods of mixing are important, where several ingredients are combined.

Examples of the type of mixing are: · Sifting, or putting materials through a fine mesh, is used to lighten flour that has been packed down, to remove coarse portions, or to mix thoroughly several dry ingredients.
· Stirring is done with a spoon, and is a round and round motion, used for mixing a liquid and a dry ingredient.
·  Rubbing is used for combining a dry ingredient with a semi-solid substance like butter. Creaming is a term used for the rubbing of butter until it becomes soft and creamy. A spoon should be used, not the hand.
·“Cutting in” with a knife is used for combining butter with flour in biscuit and pastry where the butter should not be softened.
· Beating with a spoon, or beater of the spoon type, is a free over and over motion, the spoon being lifted from the mixture for the backward stroke. This is used for increasing the smoothness of the mixture after the first stirring, and for beating in air. It needs a strong free motion of the forearm. Beating is also accomplished by the rotary motion of a mechanical beater like the Dover.
· Cutting and folding is the delicate process of mixing lightly beaten egg with a liquid or semi-liquid without losing out the air. The spoon is cut in, sidewise, a rotary motion carries it down and up again, and it folds in the beaten egg as it goes.
· Kneading is a motion used with dough, and is a combination of a rocking and pressing motion, accomplished by the hands. A good result can be obtained by some bread machines, and this is the cleaner method.
· Rolling out is just what the term denotes, a rolling of a thick piece of dough by means of a cylindrical wooden “pin” to the thickness proper for cookies and crusts. Dry bread is also rolled to break it into fine crumbs.
·Pounding and grinding are usually accomplished for us now in factories in breaking of spices and coffee. It is better to have a coffee mill at home.

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What is a recipe?

A recipe is a bit of experience handed down for us to make useful. Someone experimented at some time long ago, perhaps failed at first, tried again, finally succeeded, and passed on the result by word of mouth to others. There were doubtless good cooks long before there were printed or written recipes. Some recipes, however, have been handed down word of mouth from Africa to America, and recipes were printed as early as the sixteenth century. Modern recipes are much more accurate than the old, as you may see if you have opportunity to read some old cookbook. Make some plan for recording new recipes that you test and find good. It may be a printed recipe, or one that a friend gives you.
At first in using a recipe follow its directions exactly. Notice the proportions, and read carefully the directions for combining the ingredients, noting those points that are most important. Have the whole process well in mind before you begin work. Do not let it be necessary to refer to the printed page at every move you make. This is poor technique.
When you are no longer a novice you may take liberties with a recipe, even a new one, scanning it with a critical eye, and perhaps giving it a cool welcome. It may not be new at all! For this is the secret of recipes,—there are really only a few, and the key to their use is the recognition of the old in the new garb, and the having of a few type recipes clearly in mind. Each kind of prepared dish has one, or two, or three basic forms or mixtures. Learn these, and then with experience you will become inventive, and make your own variations. For example, there are but two kinds of cake,—those made with butter (or other fat) and those without butter. You will not attempt to memorize many recipes, but you will find that in studying these type recipes you have learned a few proportions so well that you cannot forget them. When you have reached this stage of freedom you will still do exact work, but your ingenuity and taste will have free play and you will not be tied to other people’s recipes. But you cannot well begin at this end.

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A Personal Thank You from The African Gourmet

The main objective of our blog Everyday African Food is to promote a cross-cultural understanding of Africa through its food and art. Thank you for your support over the last four years!

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Eating with your hands

Well technically eating with your hands means eating with small pieces of bread. Eating food with your hands in today’s society is observed as being unsanitary, unclean, bad mannered and even gross. Eating with your hand instead of using a fork and spoon is a skill that can be gratifying when done in the approved manner. Etiquette should be observed when dining in any culture that eating with your hand is a tradition. The hands must be thoroughly washed; hands are washed before and after eating. Typically you eat with your right hand since bodily functions are taken care of with your left hand. Therefore, obviously it is considered rude and improper to use your left hand.

You may think you are reaching into the plate of food with your naked hand however; you will actually use a small piece of bread to scoop up the food. Just think of it as you are replacing utensils for pieces bread the same way some recipes replace a bowl for a large loaf of hollowed out bread. You will reach for food with your bread in hand from the side of the bowl that is facing you, not across the bowl. This is your space in which you eat but please don’t lick your fingers. Eating is a physical and social act and you should enjoy eating with your hands as much as possible. Eating with your hands enables you to feel closer to people you are dining with because you are sitting around the same table sitting close together eating from the same plate. Still think eating with your hands is weird? Well consider the fact that you eat with your hands from shared plates when you:
1.       Eat dip at a social event
2.       Eat from a large platter of wings

4.       Eat shared appetizers such as nachos
5.       Let me have a piece… ok, I did not bite from that side go ahead and break off a piece

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Of the Pretty Stranger who Killed the King

Mbotu was a very famous king of Old Town, Calabar. He was frequently at war, and was always successful, as he was a most skillful leader. All the prisoners he took were made slaves. He therefore became very rich, but, on the other hand, he had many enemies. The people of Itu in particular were very angry with him and wanted to kill him, but they were not strong enough to beat Mbotu in a battle, so they had to resort to sneakiness.

The Itu people had an old woman who was a witch and could turn herself into whatever she pleased, and when she offered to kill Mbotu, the people were very glad, and promised her plenty of money and cloth if she succeeded in ridding them of their worst enemy.
The witch then turned herself into a young and pretty girl, and having armed herself with a very sharp knife, which she concealed in her bosom, she went to Old Town, Calabar, to seek the king. It happened that when she arrived there was a big play being held in the town, and all the people from the surrounding country had come in to dance and feast.

Oyaikan, the witch, went to the play, and walked about so that everyone could see her. Directly she appeared the people all marveled at her beauty, and said that she was as beautiful as the setting sun. Word was quickly brought to king Mbotu, who, it was well known, was fond of pretty girls, and he sent for her at once, all the people agreeing that she was quite worthy of being the king's wife.
When she appeared before him he fancied her so much, that he told her he would marry her that very day. Oyaikan was very pleased at this, as she had never expected to get her opportunity so quickly. She therefore prepared a meal for the king, into which she placed a strong medicine to make the king sleep, and then went down to the river to wash. When she  finished it was getting dark, so she went to the king's compound, carrying her dish on her head, and was at once shown in to the king, who embraced her affectionately. She then offered him the food, which she said, quite truly, she had prepared with her own hands. The king ate the whole dish, and immediately began to feel very sleepy, as the medicine was strong and took effect quickly.
They retired to the king's chamber, and the king went to sleep at once. About midnight, when all the town was quiet, Oyaikan drew her knife from her bosom and cut the king's head off. She put the head in a bag and went out very softly, shutting and barring the door behind her. Then she walked through the town without anyone observing her, and went straight to Itu, where she placed king Mbotu's head before her own king. When the people heard that the witch was successful and that their enemy was dead, there was great rejoicing, and the king of Itu at once made up his mind to attack Old Town, Calabar. He therefore got his fighting men together and took them in canoes by the creeks to Old Town, taking care that no one carried word to Calabar that he was coming.
The morning following the murder of Mbotu his people were rather surprised that he did not appear at his usual time, so his head wife knocked at his door. Not receiving any answer she called the household together, and they broke open the door. When they entered the room they found the king lying dead on his bed covered in blood, but his head was missing. At this a great shout went up, and the whole town mourned. Although they missed the pretty stranger, they never connected her in their minds with the death of their king, and were quite unsuspicious of any danger, and were unprepared for fighting.
In the middle of the mourning, while they were all dancing, crying, and drinking palm wine, the King of Itu with all his soldiers attacked Old Town, taking them quite by surprise, and as their leader was dead, the Calabar people were very soon defeated, and many killed and taken prisoners.

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Peanut Soup

Peanut Soup

Ingredients:
1 teaspoon olive oil
1 medium onions, chopped
1/2 large red bell peppers, chopped
1 clove garlic, minced
1 ripe medium size tomato, chopped
2 cups vegetable broth
1 teaspoon pepper
2-3 tablespoons crunchy peanut butter
1/4 cup uncooked rice

Directions:

1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until tender, add garlic. Stir in tomato, vegetable broth, and pepper. Reduce heat to low and simmer uncovered for 30 minutes. Stir in rice, cover and simmer 10 minutes then add  peanut butter until well blended and serve warm with crusty bread.

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Vegetable Relish

2 tablespoons grated horseradish
Add all ingredients except vinegar into a large bowl and mix well. Place in hot sterilized jars and seal.

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