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Cali-Inspired African Delights! Check Out 3 Delicious Recipes That Blend 2 Classic Cuisines
By Alyssa Sybertz,
1 day ago
Kristin Teig
There was a time when “fusion” cuisine was something you could only get at fancy restaurants from chefs experimenting in ways we wouldn’t do on our own. But now, cooks are revealing how easy and delicious it is to mesh flavors and cooking styles at home. The latest example is the new cookbook AfriCali, which blends — you guessed it — African and Californian cuisines.
“California food culture embraces the flavors of its immigrant communities while celebrating the state’s agriculture and the flavors of fresh produce,” explains author Kiano Moju. “I bring that philosophy when cooking the dishes of Africa that I grew up eating and enjoyed while traveling.” Try one of these recipes tonight!
Shrimp Fried Rice
(Serves 4)
1⁄2 lb. raw peeled and deveined small shrimp
2 tsp. curry powder
Juice of 1 lemon
3 tbsp. neutral oil
1 cup cooked or frozen mixed vegetables or trimmed French beans
1 carrot, peeled and grated
1 1⁄2 cups leftover cooked rice
8 green onions, thinly sliced
Directions:
1. In a bowl, season shrimp with 1 tsp. curry powder, lemon juice and sea salt. Set aside.
2. Heat a wide frying pan over medium- high. Add oil and shrimp; cook, stirring occasionally, until they turn pink. Remove and set aside.
3. Add mixed vegetables to pan; cook, stirring occasionally, 3 to 5 min. Add carrot, rice and 2 tbsp. garlic ginger paste* and stir. Mix in remaining curry powder and salt; cook 5 min. Add shrimp and green onions. Serve.
*For paste: Leaving the skin on, chop 1⁄3 lb. fresh ginger into 1⁄2″ pieces. Pulse ginger, 30 garlic cloves and 1⁄2 tsp. fine sea salt in a food processor until smooth
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