The
African Culinary Network (Betumi) has launched the
Africa Cookbook Project to archive African recipes and culinary writings. According to their website, a database is already in the works to catalog cookbooks from various regions, and ideally make them available digitally. The Library's African
cookbooks are located both here at the Humanities and Social Sciences Library and at the
Schomburg Library for Research in Black Culture. Betumi's
blog featuring African foodways and cultures is also definitely worth a look.
1/2 lb. cooked shrimp or prawns
1t. salt
1/2t. ground red pepper
Heat the oil in a pan or casserole and add the chopped onion. Wash the okra, if fresh, cut off the tops and slice thinly. Frozen okra should be thawed enough to slice. Add okra to sizzling onion. Peel and chop the tomatoes and peel and cut the banana into small cubes. Add both to mixture in the pan. Cook together for several minutes. Mash the shrimp or prawns in a mortar or bowl, adding the juice of the lime or lemon, salt and pepper. Add this paste to the cooking mixture. Add the water and simmer all together for about 30 minutes. Serve with plain boiled rice.
