4-5 grated carrots
small handful of raisins
2 Tbsp mayonnaise (Calvé is my favorite)
splash or two of white vinegar
2 pinches of sugar
pinch of salt
Put the raisins in a coffee mug and cover with water. Microwave until just boiling, then set aside.
Put the grated carrots and remaining ingredients in a bowl. Stir until well mixed.
Once the raisins have plumped up, drain off the water. Add the raisins to the carrot mixture and toss to mix them in.
I Googled ‘fried okra recipes’ and got a whole bunch of recipes that called for cornmeal, buttermilk, eggs… more hassle than I wanted to deal with. This simple recipe is the way my parents use to make it.
1 lb okra (called gumbo or kandja)
3/4 cup flour
salt and pepper
1/2 tsp Mrs Dash or other similar all-purpose seasoning
oil for frying
Cut off the tops of the okra. Slice in 1/2-inch rounds.
In a large bowl, mix about 3/4 cup flour with about a 1/2 teaspoon of salt and about 20 twists of freshly ground pepper. Okay, maybe a little more. I like it spicy and not too salty. Add the all-purpose seasoning mix. Mix it all together.
Add in the okra slices and toss until all are coated.
Heat a thin layer of oil in a heavy, preferably cast iron, skillet over med-high heat. Once hot, gently add the okra pieces one layer thick. Let cook about 8 minutes or until underside is golden brown. Flip. Keep cooking. Flip. Keep cooking until the edges are browned and the okra is soft.
Dig in – but be careful not to burn your mouth!
Cut a grapefruit in half. Drizzle 1 tsp honey on each half. Broil for 4-5 minutes until just bubbly and well-browned. Eat warm. Yum.
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
2 carrots, cut into thin rounds or small quarters
1 large sweet potatos, cut into small pieces
1 cup green beans, trimmed and cut into small pieces
2 zucchini, cut into thin rounds or small quarters
1 red or yellow pepper, diced
1 cup kernel corn, drained
1 can kidney beans, drained
1 lg can whole or crushed tomatoes
1-2 Tbsp tomato paste
2 tsp chicken bouillon
freshly ground pepper
1/2 tsp hot sauce (Scotch Bonnet)
1/4 tsp carraway seeds
1 bay leaf
1/2 tsp thyme
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, celery and garlic. Cook until they begin to soften, around 5 minutes. Add the carrots, sweet potatoes and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Cover vegetables with water and increase the heat to high. Bring to a simmer. Once simmering, add the tomatoes, tomato paste, zucchini, red or yellow peppers, corn and kidney beans. Add bay leaf, thyme, carraway, hot sauce and black pepper. Reduce the heat to low, cover, and cook until the vegetables are tender, about 25 to 30 minutes. Serve hot.
1 loaf French baguette breadCut the bread into small cubes and place in baking dish. Crumble the muffins on top.
Cook sausage over medium-high heat, then set aside.
Melt the butter over medium heat, then add onions and celery. Cook until just softened. Add mushrooms and apple. Cook 2-3 minutes. Stir in cranberries and sausage. Combine this mixture with bread in baking dish. Mix until evenly distributed.
Mix broth, egg, and seasonings. Pour over bread mixture.
Bake at 350 degrees for 25 minutes or until browned.
Boil the carrots and potato until soft, about 15 minutes. Drain well. You can either use a hand mixer and large bowl or a food processor from here on out. Purée the carrots and potato. Add eggs, 3-4 Tbsp butter butter, 3 Tbsp sugar, nutmeg, and cinnamon then mix very well on high. Pour this mixture into a greased baking dish.
Bake in preheated oven at 350 degrees for 30 minutes. In a bowl, mix the nuts, coconut, and remaining sugar and butter. Sprinkle over carrot mixture and cook until topping is crunchy.
2 cups Southern Girl’s cornbread, crumbled
1 cup day-old bread, torn into small pieces
1 small onion, chopped
1/3 cup celery, chopped
1 egg, beaten
1 cup chicken broth
1 Tbsp butter
1 Tbsp parsley
3/4 tsp sage
salt and pepper to taste
Mix all ingredients until consistency is soft and moist. Bake 25-30 minutes at 350 degrees, or until browned on top.
In a large mixing bowl, combine mashed sweet potatoes, margarine, eggs, milk, vanilla and sugar. Mix well. Spread into a greased 1 1/2-quart casserole.
Prepare the topping by mixing the coconut, brown sugar and butter. Sprinkle over the potatoes.
Bake at 350 degrees for 35-40 minutes, until potatoes are set and toppings browned and crispy.
6 hardboiled eggs (directions here)
2 Tbsp mayonnaise
1/4 tsp mustard
2-3 cornichons pickles, chopped
1 Tbsp pickle juice
pinch of sugar
paprika
Cut eggs in half. Put the yolks in a bowl. Mash well with a fork. Add mayo, mustard, and pickle juice, mixing until smooth. Stir in chopped pickles.
Spoon the mixture back into the yolks. Sprinkle with paprika, and voila!
Tip: For transporting deviled eggs, try mini-muffin tins!
As a good Southerner I have to share this amazing biscuit recipe. They are so light and fluffy, and easy to make!
2 cups flour
1 tsp salt
2 tsp sugar
3 tsp baking powder
1 tsp baking soda
2 T butter
1 1/2 cups plain yogurt or lait caillé
1/2 cup milk
Mix dry ingredients. Add butter and work in with pastry cutter until completely mixed in. (You can also pulse it in a food processor.) Add yogurt and milk and stir until just mixed. Shape batter into balls about 1 inch wide and place on a cookie sheet, spacing well. Bake in preheated oven at 450 degrees for 10-12 minutes or until just golden.
Dakar Eats
Toubab recipes 