rach_b_2003
New member
Hi just wondering if anyone has any ideas on some african foods to serve at a wedding on a cold buffet? My fiance is from equatorial guinea, thanks.
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African food for cold buffet for wedding?
- Thread starter rach_b_2003
- Start date
This is what I could find on food for Equatorial Guinea, according to many sites, spanish food is also popular there. I know it's not much help but at least a starting point for you! Good luck!
Food in Daily Life. The main foods are cassava root, bananas, rice, and yams. People supplement their primarily plant-based diet through hunting and fishing. Palm wine and malamba (an alcoholic drink made from sugarcane) are both popular.
Food Customs at Ceremonial Occasions. Chicken and duck are usually served at special occasions
National specialties:
• Chicken served in a peanut butter or cream sauce with rice or boiled plantain.
• Meat or fish grilled with crushed pumpkin seeds served in leaves.
• Cassava is a staple food, often served with fish or meat.
• Sweet potatoes, yams and plantain are all popular ingredients
Food in Daily Life. The main foods are cassava root, bananas, rice, and yams. People supplement their primarily plant-based diet through hunting and fishing. Palm wine and malamba (an alcoholic drink made from sugarcane) are both popular.
Food Customs at Ceremonial Occasions. Chicken and duck are usually served at special occasions
National specialties:
• Chicken served in a peanut butter or cream sauce with rice or boiled plantain.
• Meat or fish grilled with crushed pumpkin seeds served in leaves.
• Cassava is a staple food, often served with fish or meat.
• Sweet potatoes, yams and plantain are all popular ingredients
Ingredients
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon coriander
2 tablespoons olive oil
4-6 lbs boneless leg of lamb, trimmed of fat and cut into bite-sized pieces (4-6 lb)
salt, to taste
black pepper, freshly ground, to taste
1 1/2 cups chicken broth
2 large tomatoes, peeled, seeded, and coarsely chopped
1 medium onion, chopped
1 leek, white part only, cleaned and sliced
2 medium carrots, peeled and chopped
1 pear, peeled and sliced
1/2 cup dates, sliced
couscous
1/4 cup pine nuts, toasted
Directions
1Combined cumin, cinnamon, ginger and coriander, and divide mixture in half.
2In a large nonstick skillet, heat 1 T of the oil over high heat, add lamb, half the spice mixture and salt and pepper to taste. Brown the lamb well on all sides, then transfer it to the slow cooker, draining any fat from the skillet.
3Heat remaining oil and spice mixture in the same skillet over medium heat until aromatic, about 20 to 30 seconds. Add to slow cooker. Add the chicken broth, tomatoes, onion, leek, carrots, pear, and dates; stir well.
4Cover and cook on high 4-5 hours, or low 8-10 hours, until lamb is tender.
5To serve, spoon lamb mixture over couscous, and sprinkle the pine nuts over all.
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon coriander
2 tablespoons olive oil
4-6 lbs boneless leg of lamb, trimmed of fat and cut into bite-sized pieces (4-6 lb)
salt, to taste
black pepper, freshly ground, to taste
1 1/2 cups chicken broth
2 large tomatoes, peeled, seeded, and coarsely chopped
1 medium onion, chopped
1 leek, white part only, cleaned and sliced
2 medium carrots, peeled and chopped
1 pear, peeled and sliced
1/2 cup dates, sliced
couscous
1/4 cup pine nuts, toasted
Directions
1Combined cumin, cinnamon, ginger and coriander, and divide mixture in half.
2In a large nonstick skillet, heat 1 T of the oil over high heat, add lamb, half the spice mixture and salt and pepper to taste. Brown the lamb well on all sides, then transfer it to the slow cooker, draining any fat from the skillet.
3Heat remaining oil and spice mixture in the same skillet over medium heat until aromatic, about 20 to 30 seconds. Add to slow cooker. Add the chicken broth, tomatoes, onion, leek, carrots, pear, and dates; stir well.
4Cover and cook on high 4-5 hours, or low 8-10 hours, until lamb is tender.
5To serve, spoon lamb mixture over couscous, and sprinkle the pine nuts over all.