Any Ideas?

[Tamikuti7 0]

I've been trying to find a good recipe for the following foods:

1. Peach Cobbler

2. Mac and cheese, baked

3. Pepper soup (turkey)

Any suggestions? Thanksgiving is rolling around fast. I have some recipes, but a few more won't hurt. I really want to step out of the usual T-day foods. It's time to try something new! We dont live near an African market, so we have to compromise. Unless someone knows of a reliable mail-order grocery for international foods.

So, whatcha got?

[stevi1123 0]

I don't have anything to contribute, but when I read "turkey pepper soup" my mouth started to crave it. I absolutely love pepper soup (chicken, fish, and have not had turkey yet). I could eat it every single day of the week. I had it while in Africa, and it was mostly as an appetizer, but it is all I wanted. The seasonings are hard to copy here in the U.S. they say, but the African Market here has it pre-packaged as "pepper soup seasoning" . All of the web sites I have visited list substitutes for some of the seasonings that are unique to Africa, but I only want the "real thing."

Thanks for bringing back good memories.

[Simply_Uno 1]

Hey Lady,

I make baked/whipped sweet potatos

start with large sweet potatos, not yams

wash/rinse thoroughly

wrap in foil

bake until they get done, soft (not mushy) and start weeping

scoop out into a large mixing bowl

add butter (not margerine) 1 stick = 2 large potatos

add a couple of eye fulls of vanilla flavoring (not imitation)

add 1/2 can of pet milk (more or less)<<<<<<<(USE DESCRETION RIGHT HERE)

add 1/4 cup o brown sugar

add white sugar to make YOUR taste buds happy

LASTLY add 1 egg (small)

whip all ingredients until you get happy

put in a baking ban (appropriate size for amount)

and bake for 30 minutes @350 degrees

(top with cinnamon/powder sugar/or cool whip)

Enjoy

p.s. be careful when adding the pet milk.

not suppose to be soupy, not suppose to be battery.

SHOULD BE SOFT AND SEMI FIRM AFTER WHIPPING

(fork should be able to stand up in mixture when done)

remember, you are whipping, not mixing, puree'ing or blending.

I make that instead of making a sweet potato pie just to switch it up abit.

caution, may suddenly disappear without notice

[Tamikuti7 0]

Hey Lady,

I make baked/whipped sweet potatos

start with large sweet potatos, not yams

wash/rinse thoroughly

wrap in foil

bake until they get done, soft (not mushy) and start weeping

scoop out into a large mixing bowl

add butter (not margerine) 1 stick = 2 large potatos

add a couple of eye fulls of vanilla flavoring (not imitation)

add 1/2 can of pet milk (more or less)<<<<<<<(USE DESCRETION RIGHT HERE)

add 1/4 cup o brown sugar

add white sugar to make YOUR taste buds happy

LASTLY add 1 egg (small)

whip all ingredients until you get happy

put in a baking ban (appropriate size for amount)

and bake for 30 minutes @350 degrees

(top with cinnamon/powder sugar/or cool whip)

Enjoy

p.s. be careful when adding the pet milk.

not suppose to be soupy, not suppose to be battery.

SHOULD BE SOFT AND SEMI FIRM AFTER WHIPPING

(fork should be able to stand up in mixture when done)

remember, you are whipping, not mixing, puree'ing or blending.

I make that instead of making a sweet potato pie just to switch it up abit.

caution, may suddenly disappear without notice

Sounds Awesome! I will definately try it! THannnk you x 100

Stevi1123,

I know what you mean, I ate turkey pepper soup for about 3 weeks, yes, my mouth was burning but it was sooo dang good. If only I could find some seasoning........

[Ban Hammer 13,346]

include something about food from sub-sahara.

[Simply_Uno 1]

include something about food from sub-sahara.

http://www.visajourney.com/forums/index.ph...&hl=recipes

http://www.visajourney.com/forums/index.ph...&hl=recipes

[Yaads 0]

include something about food from sub-sahara.

http://www.visajourney.com/forums/index.ph...&hl=recipes

http://www.visajourney.com/forums/index.ph...&hl=recipes

Oh thank you so much for the link

[Ban Hammer 13,346]

include something about food from sub-sahara.

http://www.visajourney.com/forums/index.ph...&hl=recipes

http://www.visajourney.com/forums/index.ph...&hl=recipes

in this thread, otherwise it does not meet the requirements for it to stay in a sub-forum.

[Simply_Uno 1]

include something about food from sub-sahara.

http://www.visajourney.com/forums/index.ph...&hl=recipes

http://www.visajourney.com/forums/index.ph...&hl=recipes

in this thread, otherwise it does not meet the requirements for it to stay in a sub-forum.

ooh, oookayyyyy. dang

picky, picky, pickeeee

[Zee Bee 61]

include something about food from sub-sahara.

http://www.visajourney.com/forums/index.ph...&hl=recipes

http://www.visajourney.com/forums/index.ph...&hl=recipes

in this thread, otherwise it does not meet the requirements for it to stay in a sub-forum.

Fine

How about jollof rice (don't know what they call it in Nigeria). Its pretty easy and quick to make:

Ghana Jollof Rice

• 2 cups Water
• 1 broiler chicken, about 3 pounds, cut into 8 pieces
• 2 (14.5 oz each) cans stewed tomatoes
• 2 teaspoons Salt
• 1/4 teaspoon Black pepper
• 3/4 cup cooked smoked ham, diced
• 1 cup Uncooked rice
• 1 large onion, sliced
• 3 cups shredded cabbage
• 1/2 pound Fresh green beans, quartered and trimmed, or 1 (10oz) package frozen green beans
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon Cayenne pepper

Pour water into a large Dutch oven or other cooking pot. Add the chicken, tomatoes, salt, and pepper. Cover and bring to a boil; reduce heat and simmer for 30 minutes. Stir in ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked, about 25 to 30 minutes.

Serves 6 to 8

Adapted from The African-American Kitchen, typed by Pam C.

Source: http://www.dianaskitchen.com/page/poultry/jollof.htm

[Ban Hammer 13,346]

include something about food from sub-sahara.

http://www.visajourney.com/forums/index.ph...&hl=recipes

http://www.visajourney.com/forums/index.ph...&hl=recipes

in this thread, otherwise it does not meet the requirements for it to stay in a sub-forum.

ooh, oookayyyyy. dang

picky, picky, pickeeee

i'm just trying to help by hinting, other organizers may move it without notice.

[Simply_Uno 1]

include something about food from sub-sahara.

http://www.visajourney.com/forums/index.ph...&hl=recipes

http://www.visajourney.com/forums/index.ph...&hl=recipes

in this thread, otherwise it does not meet the requirements for it to stay in a sub-forum.

ooh, oookayyyyy. dang

picky, picky, pickeeee

i'm just trying to help by hinting, other organizers may move it without notice.

smooooochies

[Ban Hammer 13,346]

include something about food from sub-sahara.

http://www.visajourney.com/forums/index.ph...&hl=recipes

http://www.visajourney.com/forums/index.ph...&hl=recipes

in this thread, otherwise it does not meet the requirements for it to stay in a sub-forum.

ooh, oookayyyyy. dang

picky, picky, pickeeee

i'm just trying to help by hinting, other organizers may move it without notice.

smooooochies

[Ta Ta 1]

Sooooooooo what other sub-saharan recipes do we have going on around here ?

Oh and we need to bring a plate over to Charles

[Tamikuti7 0]

include something about food from sub-sahara.

http://www.visajourney.com/forums/index.ph...&hl=recipes

http://www.visajourney.com/forums/index.ph...&hl=recipes

in this thread, otherwise it does not meet the requirements for it to stay in a sub-forum.

Fine

How about jollof rice (don't know what they call it in Nigeria). Its pretty easy and quick to make:

Ghana Jollof Rice

• 2 cups Water
• 1 broiler chicken, about 3 pounds, cut into 8 pieces
• 2 (14.5 oz each) cans stewed tomatoes
• 2 teaspoons Salt
• 1/4 teaspoon Black pepper
• 3/4 cup cooked smoked ham, diced
• 1 cup Uncooked rice
• 1 large onion, sliced
• 3 cups shredded cabbage
• 1/2 pound Fresh green beans, quartered and trimmed, or 1 (10oz) package frozen green beans
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon Cayenne pepper

Pour water into a large Dutch oven or other cooking pot. Add the chicken, tomatoes, salt, and pepper. Cover and bring to a boil; reduce heat and simmer for 30 minutes. Stir in ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked, about 25 to 30 minutes.

Serves 6 to 8

Adapted from The African-American Kitchen, typed by Pam C.

Source: http://www.dianaskitchen.com/page/poultry/jollof.htm

Tried it, it was really good. And guess what? My husband didnt even add more "pepper". Thank you so much.