recipe wanted for africian stew and also how do they cook their dry beef and chicken please

Try these sites i use

try this one.. Spicy African Stew I love to try different spices to flavor veg. combinations. This is a winner! From Vegetarian Times Cookbook. by Sharon123 6 small potatoes 3 carrots, quartered lengthwise and cut into 2 inch lengths 1 cup green beans, cut diagonally into 2 inch lengths 1 tablespoon vegetable oil 2 teaspoons minced garlic 1 teaspoon freshly grated gingerroot 6 scallions, green and white parts,cut diagonally into 2 inch lengths 1 bell pepper, cut into 1/2 inch pieces 1-4 hot peppers, cut into 1/4 inch pieces 1 small cabbage, cut into 8 wedges 1 teaspoon turmeric 1 teaspoon fresh ground black pepper salt Put the potatoes in a medium saucepan with salted water to cover. Bring to a boil and cook until the potatoes are almost tender. Add the carrots and beans; boil 5 minutes. Drain and set aside. In a skillet, heat the oil and cook the garlic, ginger, scallions and peppers, stirring. Gently mix in the potatoes, carrots and beans. Top with the cabbage wedges and sprinkle with the turmeric. Cover and let steam for a few minutes, being careful not to overcook the vegetables. Stir gently and transfer to a serving dish. Top with black pepper and salt. Dry Rubbed BBQ Beef Brisket or Chicken 1/2 cup seasoned salt 2 tablespoons salt 1/2 teaspoon dried whole thyme 1/2 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon freshly ground black pepper 4 pound beef tri-tip, or 6 skinless chicken breasts Combine all the dry ingredients and mix together. Generously sprinkle the mixture onto the tri-tip or chicken and let it sit, covered, overnight in the refrigerator. Just before grilling, rub the mixture a second time all over the tri-tip or chicken, making sure all sides are coated with the seasoning. Grill the tri-tip until the internal temperature reaches 130 degrees F, or the chicken reaches 160 degrees F. Let the tri-tip or chicken rest at least 10 minutes before slicing. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

African Stew? That would depend on which part of africa you're talking about as it's huge and the food varies vastly across the continent as does the cooking methods for meat... do you have anything more specific? Try: http://www.congocookbook.com http://www.africaguide.com/cooking.htm

http://www.africa.upenn.edu/Cookbook/about_cb_wh.html http://www.congocookbook.com/

In South Africa we don't cook our dried beef (Biltong). It is eaten thinly sliced as is. African stew is the same as any other old stew. Something different from SA is a tomato stew. Use lamb and fry with chopped onions. Add 2 tins of whole tomatoes and spices to your taste. Allow to simmer for about 1 hour and enjoy with rice and potatoes.

African Chicken Stew [6 serv; ready in 45 min] 1 tablespoon olive oil 1 (3 pound) roasting chicken, deboned and cut into bite size pieces 2 cloves garlic, crushed 1 onion, chopped 1 large potato, diced 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1 teaspoon ground black pepper 1 teaspoon crushed red pepper flakes 1 teaspoon salt 1 cup water 3/4 cup unsalted natural-style peanut butter 1 (15 ounce) can garbanzo beans, drained and rinsed In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve. ------------------------- --------------------------- ---------------------------- African-Style Oxtail Stew [4 servings] 1 cup chopped celery 1 teaspoon minced garlic 1 (6 ounce) can tomato paste 2 cubes beef bouillon 10 cups water 6 whole black peppercorns 2 bay leaves 1/4 cup canola oil 3 pounds beef oxtail, cut into pieces 1 large onion, chopped salt and pepper to taste 1 (12 ounce) can kidney beans, drained 1/4 cup cornstarch dissolved in 1/2 cup water Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer. Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail. Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes. Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.