Burundian Recipes ANISE BREAD Ingredients: Method: BEAN SOUP Ingredients: Method: BEANS WITH CASSAVA Ingredients:

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Denis Moses Stevenson
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1 Burundian Recipes ANISE BREAD 2 teaspoons dry yeast 1½ tablespoons Sugar about ¾ cup warm water (or more) 3 1/3 cups flour 1½ teaspoons salt 1 egg 2 tablespoons Peanut or sunflower oil, plus more to grease the dough 2 tablespoons anise seed 1 egg yolk to glaze bread Dissolve the yeast and ½ teaspoon of the sugar in ½ cup of warm water. Add about a cup of the flour and stir vigorously until smooth. Leave this sponge-batter for 30 minutes until doubled in bulk. Put the remaining flour in a large bowl, add the rest of the ingredients except the one egg yolk, and mix will. Add the risen sponge. Work it with your hands and add enough warm water to make soft dough that holds together as a ball. Knead for 10 minutes until very soft and elastic. Pour ½ tablespoon of oil in the bowl and roll the dough around to grease it all over. Cover the bowl with plastic wrap and leave in a warm place for 1½ hours or until doubled in bulk. Punch down the dough, divide into 6 balls, and place at a distance from each other on a baking sheet. Leave covered with a cloth for 30 minutes to allow the dough to rise again. Brush the tops with egg yolk mixed with 1 teaspoon of water and bake in a preheated 200 C oven for minutes un til browned on top. Tap the bottom of a roll. If it sounds hollow, it's done. Cool on rack. BEAN SOUP 1 cup dried lima Beans 1 cup dried white Beans 1 cup dried pink or red beans 8 cups water ¼ cup vegetable broth 2 cups onions, chopped 1 cup green bell pepper, chopped (1 large) ¼ teaspoon crushed red pepper 4 stalks celery, chopped ¼ cup parsley, chopped 1¼ tablespoons fresh basil, chopped (or 1 tsp dry) 2/3 teaspoon ground cumin 1¾ teaspoons salt 2/3 cup raw peanuts, (ground to meal) Combine Beans and water; bring to a boil for 2 minutes, cover and remove from heat. Let Beans soak for 1 or 2 hours. Drain off water and add 8 new cups of water, the return to a boil and cook over low heat for 1 hour. (Or do it the quick way in a pressure cooker). While Beans cook, heat broth in a non-stick skillet and add onion and pepper. Sauté until soft but not brown, about 5 minutes. Add celery and parsley and cook 3 minutes longer. Add sautéed vegetables to beans along with seasonings. Continue to cook, covered, until very tender (about 1 to 1½ hours longer). When just about cooked, stir in the ground peanuts and cook for 15 minutes more. BEANS WITH CASSAVA 1 cup broad or kidney beans, almost cooked 225 g cassava or potatoes, cut into chunks (may not be able to readily get cassava in Australia, but big fruit markets have it) 4 celery stalks, chopped 1 Onion, sliced

2 Oil Salt When the Beans are almost cooked, add the cassava / manioc or potato chunks and boil for 10 minutes or so until they are all tender. While this is happening, heat the oil in a pan and cook the onion gently until it turns golden. Add the celery and let it soften. Now drain the Beans and cassava / manioc or potatoes and add them to the pan with the onion and celery. Mash the Beans and cassava / manioc or potatoes a little, season, and mix everything well. Allow the mixture to heat through and blend for 5-10 minutes before serving with a green vegetable and piquant sauce such as Kachumbari. KACHUMBARI Kachumbari could almost be called East African coleslaw it is a mixture of chopped or shredded vegetables that is prepared ahead of time and served cold. The most basic version is onions and tomatoes in a vinegar or lemon juice dressing; cabbage, chilli peppers, and other vegetables are often included. 1 (more or less) hot chilli pepper, cleaned, seeds removed, chopped 1 medium onion, chopped 2 to 4 tomatoes, thinly sliced Juice or one or two lemons or limes, or a few tablespooons of vinegar Up to one teaspoon salt Fresh cilantro (coriander leaves), chopped 1 cucumber, peeled and sliced (optional) 1 small cabbage, shredded (optional) Combine all ingredients in a mixing bowl. Toss to coat all ingredients with liquid. Set aside in a cool place for twenty to thirty minutes before serving. BEANS WITH COCONUT AND CILANTRO 3 garlic cloves, crushed 1 ts chilli powder 1 tb cumin 1 tb Coriander 2 ts turmeric 1 tb Fresh cilantro, chopped (coriander leaf) 1 cup desiccated coconut 1 cup Black eyed Peas, cooked 1 cup potatoes, diced and parboiled Lime or lemon juice to taste 2 tbs coconut or vegetable oil Salt Heat the oil and sizzle the garlic together with the chilli powder for half a minute. Next, add the cumin, coriander, turmeric and cilantro leaves. Cook for another minute or two, stirring often to blend. Add the coconut and mix this in too. Add the cooked beans and potatoes. Season and then pour in the lime or lemon juice. Cook for another 10 minutes or so until everything is blended together and then serve with green vegetables. BEEF AND GREENS IN PEANUT SAUCE Oil to fry meat (palm oil is most authentic, peanut oil or vegetable oil will do) 1 pound Beef stew meat 1 cup Peanut butter, or peanuts Lots of greens: cassava leaves, kale, collard greens, turnip greens, or similar; stems removed and cleaned. (you may have to use a variety of similar green leafy vegetables that you can get in Australia spinach, Bok Choy, Pac Chai etc) African Hot Sauce, or cayenne pepper or red pepper (to taste) Salt to taste.

3 If you are using peanuts (instead of Peanut butter), make your own homemade Peanut paste: Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Place the peanuts in a saucepan, add enough water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher. Bring greens to boil. In a separate stew pot, sauté meat in oil, reduce heat. Add the greens to the meat and simmer for an hour. When the greens are nearly fully cooked, pour out most of the water. Add the Peanut butter (or Peanut paste) and spices. BANANA WITH BEANS 500 ml dried red kidney beans 4 green bananas 2 tbsp palm oil 1 small Onion, thinly sliced 1/4 tsp salt Hot pepper to taste Soak Beans for 3 hours, then boil in water for about 30 minutes, or until tender. Drain. Peel and chop bananas. Heat the oil and brown the onions. Add Beans, bananas, salt and hot pepper and stir-fry for 2 minutes. Add 4 cups water. Simmer until bananas are cooked and about 250 ml liquid is left. Serve hot. BEANS AND MANGO CHICKEN SALAD 1/2 lb boneless skinless Chicken breasts, grilled and cut up 1 can black beans, drained & rinsed 250g frozen corn, thawed 1 cup chopped ripe mangoes 1/2 cup green peppers, chopped 1/3 cup sweet onions, chopped 1/3 cup chopped fresh cilantro or 1 tablespoon dried cilantro (coriander) 1/4 cup lime juice or 1/2 cup of wishbone rosemary lime vinaigrette or marinade 1/3 cup balsamic vinegar, tbsp 1 tablespoon honey 2 tablespoons pineapple preserves or mango preserves or orange marmalade 1/4 cup extra virgin olive oil 1 teaspoon garlic powder 1/2 tablespoon soy sauce 1/2 teaspoon black pepper 1/2 teaspoon ground red pepper 8 flour tortillas For the salad Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired. For the Tortilla crisps Preheat the oven to 220 C. Coat rimmed baking sheet s with non-stick cooking spray. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use. CORN MEAL PORRIDGE 1 cup milk 9 ounces cornmeal 1 cup water Heat water in saucepan. While water is being heated, mix half of the cornmeal with milk in jug until it forms a smooth paste. You will need to mix vigorously.

4 Carefully add the mixture to the boiling water and stir. Gradually add the remaining cornmeal and allow to cook for another 3 to 4 minutes, stirring constantly. Mixture will get heavier and form a mash. Remove it from saucepan and put into large bowl. You may shape it into a large ball by hand before serving. Make sure hands are slightly wet so that the mixture does not stick to them. Serve with meat or fish stew. CHICKEN QUESADILLAS 3 1/2 cups shredded cooked roast Chicken 3/4 teaspoon salt 1/2 teaspoon black pepper 1 large Onion, halved lengthwise and thinly sliced crosswise 2 tablespoons vegetable oil 2 large garlic cloves, thinly sliced 200g coarsely grated mild cheddar cheese (with or without hot peppers; 2 cups) 8 (large) flour tortillas Sprinkle Chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add Chicken to onion mixture along with cheese. Put 1 tortilla on a cutting board and spread 1/2 cup Chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner. Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until Cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half. FRIED FISH IN PEANUT SAUCE Palm oil One whole fish (daurade, Porgy, Bream, or similar), washed, patted dry, and cut into serving size pieces (save the head) Two or three cloves of garlic, minced One spoonful coriander One-half spoonful ground ginger One-half spoonful nutmeg, grated Salt (to taste) Black pepper (to taste) Smoked or dried Shrimp or prawns (or fish); half of it ground into powder and half for garnish Peanut oil One Onion, finely sliced One to three chilli peppers, cleaned One cup Peanut butter (natural or homemade) Heat a few spoonfuls of palm oil in a skillet. Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper. Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried Shrimp (or fish). In a saucepan bring four cups of water to a boil. Add the fish head and the spices and ground dried Shrimp (or fish). Reduce heat and let simmer. Heat a few spoonfuls of peanut oil in a clean skillet. Fry Onion and remaining garlic until browned. Add chilli pepper. Reduce heat. Add the fried fish to the onion-garlic mixture. Remove fish head from broth. Strain broth if desired. Add Peanut butter. Stir until smooth. Simmer over low heat until it is thickened into a sauce. Pour the thickened sauce into the skillet over the fish and onions. Add remaining dried Shrimp (of fish). Simmer together for a few minutes. Serve fish and sauce over boiled rice, with boiled plantains on the side. The cooked chilli peppers can be served or discarded as desired.

5 GRILLED TUNA WITH HERBED AIOLI A lemon tart from the bakery. 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 2 teaspoons dried tarragon 2 large garlic cloves, finely chopped 1/3 cup Mayonnaise 4 Tuna steaks (each about 3cm thick) Whisk together first 6 ingredients in shallow dish for marinade. Place Mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside. Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally. Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve. MAHARAGWE (VEGETABLE BEANS) 250 g Beans 4 potatoes 2 tomatoes 100 g white cabbage or spinach Oil 2 chopped onions 2 garlic cloves ½ tbs mixed spice Oregano 1 bay leaf Pepper Salt Soak the Beans in water over night. Next day cook them in ample water. Meanwhile peel the potatoes, quarter the tomatoes, clean and shred the cabbage. Drain the Beans but retain the water. In a pot, heat the oil, and brown the onions and crushed garlic. Add tomatoes, cabbage and spices. Gradually add the bean water and heat up, stirring, for 5 to 10 minutes. Add the potatoes and cook briefly. Lastly add the Beans and cook for 15 to 20 minutes, stirring occasionally. SOUPE AUX LENTILLES ET LEGUMES 225 g sweet potato, peeled and diced 225 g carrots, peeled and diced 2 onions, sliced 225 g green cabbage, shredded 300 g brown lentils 225 g green French Beans 600 ml vegetable stock ½ tsp salt and freshly ground black pepper, mixed 2 tbsp extra virgin olive oil Heat the oil in a pan and then add onions and Lentils. Make sure they are well coated in the oil and add stock. Simmer for 20 minutes until lentils are very soft. Add the rest of the vegetables and seasoning. Simmer for a further 15 minutes until Lentils are pureed. Serve with crusty bread slices. SPINACH POTATOES 4 large potatoes (peeled) 2 cups chopped spinach

6 1 cup olive oil or vegetable oil 2 garlic cloves(minced) (or teaspoon of garlic powder ) 2 cups garbanzo Beans 1 red pepper(seeded+ diced) 1 green pepper(seeded + diced) 1 medium Onion (diced) 1 teaspoon oregano 1 teaspoon dried basil Sprinkle of red pepper powder Boil potatoes 8 minutes. Add spinach and cook until potatoes are tender. Drain pot. Heat oil in large, deep frying pan until lightly bubbling. Add potatoes, spinach, Beans and remaining ingredients (except red pepper powder). Sautee (stirring with spatula) until potatoes become slightly creamy and ingredients are heated through. Sprinkle all over with red pepper powder. Cover pan; simmer at medium heat 3 mins. SUGAR COOKIES 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon ginger 1 cup butter, softened 1 cup white sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract Preheat oven to 190 C). In a medium sized bowl, sti r together flour, baking soda, baking powder, cinnamon and ginger. Set aside. In a large bowl, cream together the butter and Sugar until smooth. Beat in egg, vanilla and almond extracts. Gradually blend in flour mixture, then fold in pecans and roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. DATE AND BANANA MIX 250 g butter 200 ml Sugar 2 eggs 500 ml flour 1 pinch salt 10 ml baking powder 4 bananas 250 g dates 15 ml melted butter 5 ml cinnamon 30 ml Sugar Preheat oven to 180 C. Cream butter and Sugar together until light and fluffy. Beat the eggs in one at a time. Add the flour, salt and baking powder and mix well. Place half the mixture onto a greased 9 x 13 baking dish. Cover the dough with banana slices and chopped date pieces. Place the remaining dough over as a topping. Bake for minutes until golden brown. Remove from oven.

7 Brush the melted butter over the top while still hot. Mix cinnamon and Sugar and sprinkle over the top. Ready to serve

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