Type what you have

Ingredients

• ✓ water
• cassava flour

Instructions

1. 1 Bring the water to a boil in a large pot. Sprinkle in the gari, and cook, stirring constantly, until it becomes a paste similar to mashed potato consistency.

By Forgemaster

Ingredients

• ✓ water
• ✓ water
• lemon
• lemon
• salt

Instructions

1. 1 Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
2. 2 Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
3. 3 Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.

By MadeInCooking

Ingredients

• ✓ water
• lemon
• kosher salt

Instructions

1. 1 Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
2. 2 Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

By gartenfee

Ingredients

• ✓ water
• ✓ water
• teff flour
• teff flour
• white teff flour
• vegetable oil

Instructions

1. 1 Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
2. 2 Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
3. 3 Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
4. 4 Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
5. 5 Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.

By Buckwheat Queen

Ingredients

• ✓ water
• ✓ water
• ginger root
• lemon
• sugar
• mint

Instructions

1. 1 Place ginger into a blender, cover with 1 1/2 cups water, and blend until ginger is thick and pasty. Strain and squeeze juice from ginger pulp into a 2-quart pitcher, squeezing ginger mixture as dry as possible.
2. 2 Stir lemon juice and sugar into ginger juice until sugar has dissolved. Pour 7 cups water into mixture, stir to combine, and serve garnished with crushed mint leaves.

By TFRach

Ingredients

• ✓ water
• semolina flour
• salt
• milk
• butter
• anise seed

Instructions

1. 1 Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
2. 2 Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

By Wendy E Boles

Ingredients

• ✓ water
• white sugar
• active dry yeast
• all-purpose flour
• salt
• oil

Instructions

1. 1 Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and bubbles slightly, about 5 minutes.
2. 2 Sift together flour and salt in a large bowl.
3. 3 Pour yeast mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with a clean cloth and let dough rise until doubled in volume, about 45 minutes.
4. 4 Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is palm-sized; set aside on a floured work surface. Repeat with remaining dough.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Fry in hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side. Drain on paper towels.

By gerhardp

Ingredients

• ✓ water
• vegetable oil
• garlic
• olive oil
• green split pea
• parsley
• red chile pepper
• paprika
• cumin
• salt
• black pepper

Instructions

1. 1 Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

By Asma Khalfaoui

Ingredients

• ✓ water
• bread flour
• semolina flour
• anise seed
• salt
• white sugar
• active dry yeast
• olive oil
• sesame seed

Instructions

1. 1 Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
2. 2 When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

By SHECOOKS2

Ingredients

• ✓ water
• all-purpose flour
• salt
• vegetable oil
• all-purpose flour
• vegetable oil

Instructions

1. 1 Mix together 2 cups flour and salt in a large bowl until well combined. Slowly mix in enough warm water to make a thick dough. Mix in oil until combined.
2. 2 Transfer dough to a cool surface and knead for a few minutes, adding 2 teaspoonfuls flour. Return dough to the same bowl, cover with a clean cloth, and let rest for 30 minutes.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Heat a large skillet or griddle over medium heat.
5. 5 Divide dough into orange-sized balls. Flatten into 6-inch circles.
6. 6 Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

By Jamie

Ingredients

• ✓ water
• long grain white rice
• salt
• turmeric
• sugar
• cinnamon
• raisin
• butter

Instructions

1. 1 In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

By DEONI

Ingredients

• ✓ water
• butter
• onion
• jalapeno pepper
• elephant garlic
• chicken stock
• lemon juice
• butternut squash
• cream

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
2. 2 Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
3. 3 Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.

By Sch-D

Ingredients

• ✓ water
• canola oil
• yellow onion
• salt
• garlic
• ginger
• beet
• salt
• potato

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until onion is softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Add 1 cup water and 1/2 teaspoon salt; bring to a boil.
2. 2 Cover the pot and reduce the heat to medium-low. Simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

By Leftover Inspired

Ingredients

• ✓ water
• ground beef
• garlic
• onion
• salt
• pepper
• tomato
• parsley
• ras el hanout

Instructions

1. 1 Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2. 2 Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.
3. 3 Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.
4. 4 Pour tomato sauce over meatballs to serve.

By jacqueline senouci

Ingredients

• ✓ water
• vegetable oil
• onion
• carrot
• garlic
• turmeric
• salt
• black pepper
• cabbage

Instructions

1. 1 Heat oil in a pot over medium heat. Cook onion in hot oil until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
2. 2 Cover the pot, reduce heat to medium-low, and cook until cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

By Leftover Inspired

Ingredients

• ✓ water
• potato
• tomato
• zucchini
• yellow squash
• hot chile pepper
• egg
• salt
• pepper
• harissa

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add potatoes, tomatoes, zucchini, yellow squash, and chile peppers; cook and stir occasionally until vegetables are tender, about 20 minutes. Transfer vegetables to a bowl; set aside.
2. 2 Heat the same skillet over medium heat. Crack eggs into the skillet; fry until whites are set but yolks are still runny, about 5 minutes. Transfer eggs to the bowl of vegetables; season with salt and black pepper.
3. 3 Mince eggs and vegetables, using 2 knives, until small pieces and well blended. It will look mushy.
4. 4 Combine harissa with water, 1 teaspoon at a time, in a separate bowl until pourable but still thick. Pour harissa over kaftaji; serve.

By snowfairy

Ingredients

• ✓ water
• beef stew meat
• onion
• garlic
• harissa
• salt
• black pepper
• potato
• tomato

Instructions

1. 1 Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
2. 2 Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

By CICOYLE

Ingredients

• ✓ water
• ✓ water
• ✓ water
• chicken
• neck
• giblet
• lemon juice
• onion
• butter
• cayenne pepper
• paprika
• black pepper
• ginger
• all-purpose flour
• egg

Instructions

1. 1 Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
2. 2 Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.

By Tonyell Dasia Clyburn

Ingredients

• ✓ water
• red onion
• vegetable oil
• garlic
• tomato
• beef
• berbere seasoning
• clarified butter
• salt
• injera

Instructions

1. 1 Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.
2. 2 Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.
3. 3 Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.

By Rebka

Ingredients

• ✓ water
• carrot
• olive oil
• salt
• black pepper
• cinnamon
• cumin
• garlic
• thyme
• bay leaf
• lemon juice

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
2. 2 Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
3. 3 Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

By Amy

Ingredients

• ✓ water
• ✓ water
• celery
• tomato paste
• beef bouillon
• garlic
• black peppercorn
• bay leaf
• canola oil
• beef oxtail
• onion
• salt
• pepper
• kidney bean
• cornstarch

Instructions

1. 1 Place 10 cups water, celery, tomato paste, bouillon cubes, and garlic in a large Dutch oven; stir until tomato paste dissolves. Add peppercorns and bay leaves; bring to a simmer over medium heat.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail; cook until browned on all sides, about 10 minutes. Transfer oxtail to the Dutch oven. Discard all but 1 tablespoon oil from the skillet. Reduce heat to medium; add onion to the skillet. Cook until softened and translucent, about 5 minutes; transfer to the Dutch oven.
3. 3 Cover the Dutch oven. Reduce heat to medium-low; simmer 2 ½ hours. Season stew with salt and black pepper. Continue cooking, covered, until oxtail is tender, but not falling off of the bone, about 30 minutes more.
4. 4 Transfer oxtail to a serving dish. Add kidney beans to the Dutch oven; return to a simmer. Dissolve cornstarch in ½ cup water. Stir into the Dutch oven; simmer until thickened and clear, about 1 minute. Pour sauce over oxtail.

By Gail

Ingredients

• ✓ water
• cabbage
• canola oil
• onion
• garlic
• tomato
• tomato paste
• mackerel
• tomato sauce
• red pepper flakes
• seasoned salt

Instructions

1. 1 Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.
2. 2 Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes.
3. 3 Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes.

By MissGhana85

Ingredients

• ✓ water
• chicken
• vegetable oil
• onion
• salt
• black pepper
• ginger
• paprika
• green olive
• lemon

Instructions

1. 1 Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
2. 2 Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.

By NIBLETS

Ingredients

• ✓ water
• bacon
• collard green
• vegetable oil
• chicken bouillon
• peanut butter
• liquid smoke
• soul food seasoning
• cayenne pepper
• salt
• black pepper
• flounder fillet

Instructions

1. 1 Place bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate and crumble.
2. 2 Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir crumbled bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into the pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if mixture becomes too dry.
3. 3 Stir flounder fillets into greens. Continue to cook, stirring frequently, until fish breaks down, about 30 minutes more.

By SARA12RARA

Ingredients

• ✓ water
• butternut squash
• peanut butter
• tomato
• olive oil
• yellow onion
• garlic
• bay leaf
• black pepper
• salt
• lemon juice

Instructions

1. 1 Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid.
2. 2 Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
3. 3 Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.
4. 4 Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.
5. 5 Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.

By Anne-Marie

Ingredients

• ✓ water
• vegetable oil
• onion
• carrot
• celery
• peanut
• black sesame seed
• bay leaf
• salt
• attieke
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, carrot, and celery; cook until fragrant, 3 to 4 minutes. Stir in peanuts, sesame seeds, bay leaf, and salt, stirring often until vegetables are tender and seeds and peanuts have toasted; add attieke, stirring constantly. Pour water over entire skillet, distributing evenly.
2. 2 Cover skillet; reduce heat to medium. Steam attieke until it is moist and heated all the way through, about 5 minutes.
3. 3 Uncover skillet; fold attieke with a spatula. Top with cilantro.

By Buckwheat Queen

Ingredients

• ✓ water
• butter
• onion
• tomato paste
• berbere seasoning
• garlic
• ginger
• chicken breast
• white wine
• cardamom
• black pepper
• egg

Instructions

1. 1 Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.
2. 2 Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
3. 3 Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.

By Twin Cities

Ingredients

• ✓ water
• pumpkin seed
• beef stew meat
• salt
• peanut oil
• tomato
• onion
• habanero pepper
• shrimp
• tomato sauce
• tomato paste
• spinach

Instructions

1. 1 Place seeds in a blender; blend until mixture is powdery, 30 to 40 seconds. Set aside.
2. 2 Cut beef into bite-sized cubes; season with salt.
3. 3 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until brown but not cooked through, 3 to 5 minutes.
4. 4 Place tomatoes, onion, and peppers in a blender; blend until smooth, about 30 seconds. Stir tomato mixture into beef; reduce heat to medium-low and cover. Cook until meat is tender, 40 to 50 minutes.
5. 5 Add shrimp, tomato sauce, water, and tomato paste; simmer for 10 minutes.
6. 6 Stir in spinach and powdered seeds. Continue simmering for 10 more minutes.

By Karena

Ingredients

• ✓ water
• oil
• onion
• green bell pepper
• carrot
• tomato
• green chile
• vegetable bouillon
• curry powder
• chili powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

By seattlelove

Ingredients

• ✓ water
• yellow split pea
• yam
• sweet onion
• red lentil
• garlic
• ginger
• peanut butter
• lemon juice
• soy sauce
• chickpea
• spinach
• salt

Instructions

1. 1 Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
2. 2 Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
3. 3 Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.

By The Fugacious Dowager