PISHI LA LEO

CHAPATI

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Breckfast nimuhimu na hapa ndo msosi wa morning.  

 UGALI

 

 

Ulisha wahi kula ugali wa kwenye chungu wewe kanunue uone utamu wa ugali wa udaga ndo 

heshima yake kupikwa kwenye chungu.

 

 KACHOLI/PILPILI & SOURCE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hapa huwezi kubanduka sio kila wakati mchana unakula hard food wakati 

mwingine unapata kitu hi unashushia na maziwa basi ni raha msitarehe. 

PISHI LA MAHARAGE

 

Pishi la maharage wataalamu wanasema haya ni matunda ambayo husaidia sana kwa 

kumbukumbu.

COCONUT BEAN SOU 

 Recipes

 Yield: 2 quarts (8 cups)

In Tanzania, as in other African countries, soups and sauces are served in a consistency

 that is as thick as our stews. Coconut Bean Soup would be used there as a meatless 

main dish by increasing the quantities of beans and rice. However, in adapting this recipe

 in our test kitchen we thinned it to soup consistency with additional water and served it

 as a delightful soup course. Any dried beans such as black-eyed peas or pea beans can

 be used in this soup. Just cover with water and cook until tender before combining them

 with the other ingredients. Coconut milk and the delicate use of curry give the soup its 

unusual flavor. 

In a 3-quart saucepan:

Saute: 1/2 cup ONIONS, chopped finely

1/2 cup GREEN PEPPERS, chopped finely

1 tsp. CURRY POWDER

1 tsp. SALT

1/4 tsp. PEPPER in

3 Tbs. MARGARINE OR BUTTER until soft but not brown.

Add 1 cup FRESH TOMATO cut in 1/2-inch pieces.

Simmer for two minutes longer.

Add: 2 1/2 cups KIDNEY BEANS (24-oz. can with liquid)

2 cups COCONUT MILK (see page 226)

3 cups WATER.

Simmer gently for 10 minutes.

Add 1/2 cup COOKED RICE.

Correct the seasonings to your taste.

Serve one-cup portions in attractive soup bowls.

Garnish each bowl with 1 tsp. SHREDDED COCONUT.