SESAME COOKIES - COOKIES AU SÉSAME

Today, I've decided to talk about another remarkable recipe which I found in Chef Markus Samuelsson's "The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa"...

This cookbook is such a goldmine that I cannot stop going through it and finding new dishes to test! All the recipes I have prepared so far have been very successful and highly satisfying. And as summer has started, I'm pretty sure that I will try many more scrumptious African recipes!

So, after having made "Peanut Bread" (see recipe), "Ethiopian Berbere" (see recipe) and "Ginger Bananas & Honey Ice Cream", my attention was caught by a "Sesame Seed Cookies" recipe which I very much fancied as I love those unique seeds and their mouthwatering as well as captivating and complex flavor.

Those delightful and addictive "Sesame Seed Cookies" made with a very little flour, a small amount of butter and an immense quantity of white roasted sesame seeds are absolutely fantastic! The dough being quite wet and sticky, those wonderful cookies tend to spread a lot while baking, thus being similar to the American "Benne Wafers" (see info & recipe) as, like them, they are extremely fragile, scrumptiously crispy, but slightly lacey and chewy at the same time. In fact, I would say that they are African "Benne Wafers" (in Nigerian "benne" means "sesame"), the ancestor of the reknown Carolina cookies...

Taste-wise, they are incomparable. The sesame seeds confer them a strong, smoky, distinctive, nutty, rich and intense, yet delicate fragrance which reminds me of Tahini Paste or Halvah. Those "Sesame Seed Cookies" also have an intoxicating hint of butter and vanilla which makes them even more luscious.

If you make those marvelous "Sesame Seed Cookies", I can guarantee that you'll not stop reaching for the cookie box until it's empty as they are very tempting, lip-smacking and heavenly little toasty goodnesses!!!

~ Sesame Cookies ~
Recipe taken from "The Soul Of A New Cuisine" written by Marcus Samuelsson and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes 3 dozen cookies.

Ingredients:
1/2 Cup (64g) + 2 Tbs Plain white flour
1/2 Tsp Baking powder
1/2 Tsp Salt
4 Tbs (1/2 stick/60g) Unsalted butter
1 Cup (240g) Light brown sugar, packed
1 Large egg (~60g)
1/2 Tsp Vanilla extract or paste
1 Tsp Fresh lemon juice
1 Cup (150g) Sesame seeds, toasted

Method:
1. Combine the (sieved) flour, baking powder and salt in a small bowl. Set aside.
2. Using an electric stand mixer, hand mixer or spatula (by hand), cream the butter and brown sugar in a large bowl until light and fluffy.
3. Add the egg, vanilla and lemon juice and beat until thouroughly blended, about 30 seconds.
4. On low speed, slowly add the flour mixture and mix just until incorporated.
5. Beat in/incorporate the sesame seeds.

6. Allow the dough to rest, covered, in the refrigerator for 1 hour.
7. Preheat the oven to 180° C (350° F).
8. Line two baking pans/sheets with parchment paper.
9. Drop the dough by heaping teaspoons onto the baking sheets/pans, leaving about 7cm (2.8 inches) between the cookies.
10. Bake the cookies until golden, about 7-9 minutes, turning the baking sheets around midway through baking.
11. Remove delicately from the baking sheets/pans and cool on a wire rack.

Remarks:
I used vanilla paste to make those cookies.
I recommend you to bake those cookies one baking sheet/pan at a time and to keep the dough in the fridge in the meantime.
Those cookies tend to spread a lot, so give them a lot of space (one batch = 12 cookies).

Serving suggestions:
Those cookies can be eaten at any time.
They are particularly delicious with a good cup of tea or coffee or as accompaniment to homemade ice cream (vanilla or honey) and a seasonal fruit salad.

***************

~ Cookies Au Sésame ~
Recette tirée du livre "The Soul Of A New Cuisine" de Marcus Samuelsson et adaptée par Rosa @ Rosa's Yummy Yums.

Pour environ 36 cookies.

Ingrédients:
1/2 Tasse (64g) + 2 CS de Farine blanche/fleur
1/2 CC de Poudre à lever
1/2 CC de Sel
4 CS (60g) de Beurre non-salé
1 Tasse (240g) de Sucre brun clair, tassé
1 Oeuf large (~60g)
1/2 CC d'Extrait de vanille ou de pâte de vanille
1 CC de Jus de citron
1 Tasse (150g) de Graines de sésame clair

Méthode:
1. Dans un petit bol, mélanger ensemble la farine (tamisée), la poudre à lever et le sel. Mettre de côté.
2. A l'aide d'un mixer ou d'une spatule (à la main), fouetter le beurre et le sucre brun en pommade jusqu'à ce qu'elle deviennent légère et pâle.
3. Ajouter l'oeuf, l'extrait de vanille et le jus de citron, puis fouetter pendant 30 secondes, jusqu'à ce que le mélange soit homogène.
4. A basse vitesse, ajouter lentement le mélange farine/poudre à lever/sel et mélanger jusqu'à ce qu'il soit bien incorporé (sans battre).

5. Incorporer les graines de sésame.
6. Laisser reposer la pâte pendant 1 heure au frigo.
7. Préchauffer le four à 180° C (350° F).
8. Recouvrir deux plaques de feuille de papier sulfurisé
9. Déposer des petits tas (1 CC) de pâte sur les plaques, en laissant un espace d'environ 7cm (2.8 inches) entre les cookies.
10. Cuire jusqu'à ce que les cookies soient dorés, pendant environ 7 à 9 minutes et tourner les plaques en milieu de cuisson.
11. Déposer les cookies (délicatement) sur une grille et laisser refroidir.

Remarques:
J'ai utilisé de la pâte de vanille pour faire ces cookies.
Je vous recommande de cuire ces cookies une plaque à la fois et de garder le reste de pâte au frais lors de la cuisson.
Ces cookies ont tendance à s'étendre lors de la cuisson, alors faites bien attention de les espacer suffisemment (une plaque = 12 cookies).

Idées de présentation:
Ces cookies sont délicieux à toute heure de la journée.
Ils sont particulièrement bons avec une bonne tasse de thé ou de café, ou une boule de glace maison (vanille ou miel) et une salade de fruits de saison.

ETHIOPIAN BERBERE - MÉLANGE BERBÉRÉ

Some of you might remember that, a few weeks ago, I blogged about a delicious African "Peanut Bread" (see recipe & link) recipe which I had found in Markus Samuelsson's fantastic "The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa"...

Well, today, I have decided to share with you another recipe of this famous Chef's beautiful cookbook. This time, I've decided to speak about a universal seasoning called "Berbere".

I guess that by now, you've understood that the foodie that I am loves spices and collects them meticulously as well as religiously, in a contemplative way. I just love the multiple cooking possibilities associated to by their use and I just simply can't live without their wonderful voluptuousness, fragrance and flavor!

It is for that reason that I very much appreciate anything exotic, zesty and highly aromatic... And my love for spices and foreign foods has nothing to do with any kind of trend, because, as far as I can remember, I've always been a total fan of spices and unusual dishes.

~ Simien Mountains, by Michael Nichols ~

"Berbere" (pronounced bear-BEAR-ee) is a traditional mild Ethiopian and Eritrean spice mix/rub which takes days to make and is generally made in huge amounts. It is a key ingredients of the cuisines of Ethiopia and Eritrea. Every family has their own recipe, with varying degrees of heat and spiciness. Traditionally, it is used to flavor stews, but you can use it as pleases, because you'll soon discover that it is quite addictive with it's mild, sweet, smokey, round, pungent and warm taste!

Here's what the food editors at "O" magazine (December 2007) said about Markus Samuelsson's great "Berbere" spice blend:
"...one whiff of Marcus Samuelsson's Berbere- a smoldering blend of smoked paprika, and chipotle, laced with soul-warming ginger and cardamom-stokes the appetite...".

~ Berbere ~
Recipe taken from "The Soul Of A New Cuisine" written by Marcus Samuelsson.

Makes about 1 cup

Ingredients:
1 Tsp Fenugreek seeds
1/2 Cup Dried serrano chilies or other ground dried chillies
1/2 Cup Ground paprika
2 Tbs Salt
2 Tsp Ground ginger
2 Tsp Onion powder
1 Tsp Ground cardamom, preferably freshly ground
1 Tsp Ground nutmeg
1/2 Tsp Garlic powder
1/4 Tsp Ground cloves
1/4 Tsp Ground cinnamon
1/4 Tsp Ground allspice

Method:
1. Finely ground the fenugreek seeds with a spice or coffee grinder, or mortar and pestle.
2. Stir together with remaining ingredients in a small bowl.
3. Use as pleases.

Remarks:
Store in a airtight container/jar in the refrigerator for up to 3 months.

Serving suggestions:
"Berbere" goes perfectly well with red lentils, chickpeas, vegetables as well as any kind of meat or fish and gives a zesty flavor to your dishes and sauces (tomato sauce, ratatouille, omelets, etc...).
You can mix some of that powder with oil and rub chicken thighs, lamb, beef or fish with this paste.
If you are looking for a great recipe, check Markus Samuelsson's "Chicken Stew" (see recipe) and visit the following links:
"Ethiopian Red Lentils", "Chicken Berbere", "Beef Stew", "Minted Couscous Salad", "Braised Lamb Shanks", "Spicy Vegetable Stew"...

***************

~ Berbere ~
Recette tirée du livre "The Soul Of A New Cuisine" écrit par Marcus Samuelsson.

Donne + ou - une tasse.

Ingrédients:
1 CC de Graines de fénugrec
1/2 Tasse de Piments serrano séchés ou de piments moulus et séchés d'une variété différente
1/2 Tasse de Parika en poudre
2 CS de Sel
2 CC de Gingembre en poudre
2 CC d'Onions en poudre
1 CC de Cardamome en poudre, si possible fraîchement moulue
1 CC de Muscade en poudre
1/2 CC d'Ail en poudre
1/4 CC de Girofle en poudre
1/4 CC de Cannelle en poudre
1/4 CC de Tout épices en poudre

Méthode:
1. Moudre le fénugrec en une poudre fine, à l'aide d'un mortier ou d'un moulin à café/épices.
2. Dans un bol, mélanger tous les ingrédients ensemble.
3. Utiliser comme bon vous semble.

Remarques:
Garder dans une boîte/pot hermétique qui sera placé(e) au réfrigérateur (pas plus de 3 mois).

Idées d'utilisation:
Le "Berbere" se marie à merveille avec les lentilles corail, les pois chiches, la viande, le poisson et apporte une touche épicée à vos sauces et plats (tomate, ratatouille, omelettes, etc...).
Vous pouvez mélanger un peu de "Berbere" à de l'huile et frotter vos cuisses de poulet, viande d'agneau, viande de boeuf ou filets de poisson avec cette pâte/marinade.
Voici un lien qui porra vous intéresser: "Poulet En Sauce ou Doro Wat".

LEMONY BEEF AND NEW POTATO TAJINE

Being a total spice addict, I am very sensible and open to the charms of the North African cuisine. It is so rich in taste, unique, fragrant, refined and ambrosial that I am strongly attracted by it's exceptional dishes...

I am also drawn to anything sweet and savory, so I cannot resist recipes that use this very special and addictive flavor combination which I find absolutely perfect and irresistible.

So, a few days ago, while on my quest for the absolute "Tajine" to cook/test in order to sublimate my beef meat and use my homemade "Moroccan Preserved Lemons", I invented my own recipe in accordance with the traditional ones I came across throughout my Google search/errands.
I must say that the result was exceptionally mind-blowing regarding the fact that I followed my flair to create this recipe and used my palate as well as nose as guides in order to reach the savor of an original "Tajine".

“Tajine (or Tagine)” is the name for a type of a North-African stew, but it is also used to describe the very special heavy based, shallow clay pot with a conical and dome-shaped heavy lid in which that dish is cooked. Three different countries make "Tajines": Morocco, Tunisia and Algeria. Although they carry the same name, the Morccan/Algerian ones are very dissimilar to the Tunisian one...

"Morrocan Tajine" and Algerian Tajines" are both slow-cooked stews made with less-expensive lamb, chicken or beef meats and sometimes fish, quail, pigeon, root vegetables, vegetables as well as legumes which are combined with a medley of ingredients or seasonings such as olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, fresh or preserved lemons, honey, traditonal spices (cinnamon, cumin, fresh or ground ginger, turmeric/curcuma, paprika, saffron, pepper and Ras El Hanout).

The "Tunisian Tajine" is nothing like the Moroccan one. It is quite comparable to a "Kugel", a "quiche" or a "Fritatta".It is generally made from beaten eggs and grated cheese consisting of meat and/or various vegetable fillings, prepared like a large cake and cooked in the oven.

I must confess that, even if I hate boasting about myself and my cooking/baking "skills", I am very proud of my dish as this "Lemony Beef And New Potato Tajine" was a real success and tasted just like it should. Wonderful!

Thanks to the marinading and the slow simmering, the meat is hyper (fork-)tender, juicy and extra tasty. The potatoes are perfectly fondant and lusciously waxy. The honey and raisins add an interesting counterbalancing sweetness to this speciality, the almonds bring some crunch as well as a rich nutty note and the olives give that slight and very pleasant bitterness that couples very well with the overall roundness of the dish. This "Tajine" is well-balanced flavor-wise, gloriously citrousy, pungent, delicately spicy and is magnificently perfumed. A scrumptious combination of flavors and textures...

Eating a "Tajine" is an unforgettable gustatory experience that makes you travel in a matter of seconds, without even leaving the kitchen table. It is soul-transporting, aromatic, intense, yet mellow dish with so much dimension that it is impossible not to be seduced by it's matchlessness!

~ Moroccan Lemony Beef And New Potato Tajine ~
Recipe by Rosa @ Rosa's Yummy Yums

Makes a tajine for 3-4 people.

Ingredients for the marinade:
1 Tbs Olive oil
600g Boneless sirloin steak, cut into 2.5cm (1-inch) cubes
1/2 Tsp Ras El Hanout
1 Clove garlic, crushed

Ingredients for the tajine:
3 Tbs Olive oil
The marinaded beef
4 Medium onions, thinly sliced
4 Cloves garlic, crushed
2 Tbs Grated fresh ginger
3 Tsps Ras El Hanout
3/4 Tsp Ground cumin
125mg Saffron
2 x 10cm (3.9-inch) Sticks cinnamon
500g New potatoes
1 Chicken broth cube
Enough water to cover
120g Green olives with stones
120g Raisins
130g Whole almonds, roasted
3/8-1/2 Preserved lemon, cut into thin strips
4 Tbs Runny honey
Salt, to taste
Fresh coriander, chopped

Method:
1. In a bowl, mix together all the ingredients for the marinade and keep in the refrigerator for about 2 hours.
2. One hour before you start cooking, take the meat out of the fridge and let sit at room temperature.
3. Heat 3 tbs oil in a Dutch oven/tajine over high heat.
2. Add the marinaded meat and sauté it for about 2-3 minutes, making sure that each side has been slightly browned.
3. Lower the temperature to medium high, then add the onions and garlic.
4. Stir-fry until the onions are translucid.
5. Add the ginger, Ras El Hanout, ground cumin, saffron and sticks cinnamon.
6. Stir well and cook for another minute.

7. Add the new potatoes and stir well.
8. Add the chicken broth cube and enough water to cover.
9. Stir well, cover and let simmer at medium temperature for about 35-40 minutes, stirring from time to time.
10. Add the olives and let simmer, covered for another 10 minutes.
11. Add the roasted almonds, the raisins, the lemon strips and the honey.
12. Stir well and let simmer, covered for 30 minutes, until the onions and the preserved lemons have "melted" (desintegrated) and that the sauce has reduced and is thickish.
13. Sprinkle with some chopped fresh coriander.
14. Serve hot.

Remarks:
Instead of beef, you can also use lamb, veal, duck legs or chicken legs.
You can replace the saffron by 1/2 Tsp ground turmeric/curcuma.
If you have no preserved lemons in reach, then you can grate the zest of one lemon and add it to the stew (point 11).
You could also add a few (a handful) dried apricots to this tajine (point 11).
Rectify the (spice) seasoning if needed and add salt to taste. I added no salt at all, because the preserved lemons and the broth gave enough saltiness to the tajine.
The tajine is ready when the onions and lemon strips have totally desintegrated and contributed the the thickness of the sauce.

The sauce should not be too thin nor present in big quantities. If your sauce is too watery, then let cook until the sauce reaches the correct consistancy
This tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Serving suggestions:
Tagines are made to be eaten alone, but if you wish, you can accompany that dish with some buttered couscous or rice.

***************

~ Tajine Marocain Au Boeuf, Pommes De Terres Nouvelles Et Citron Confit~
Recette par Rosa @ Rosa's Yummy Yums

Pour 3 à 4 prsonnes.

Ingrédients pour la marinade:
1 CS d'Huile d'olive
600g de Boeuf à braiser (jarret ou bourgignon), coupé en dés de 2.5cm
1/2 CC de Ras El Hanout
1 Gousse d'ail, écrasée

Ingrédients pour le tajine:
3 CS d'Huile d'olive
Le boeuf mariné
4 Oignons moyens, coupés en fines lamelles
4 Gousse d'ail, écrasées
2 CS de Gingembre frais, râpé
3 CC de Ras El Hanout
3/4 de CC de Cumin en poudre
125mg de Safran
2 Bâtonnets de cannelle de 10cm chacuns
500g de Pommes de terres nouvelles
1 Cube de Bouillon de poulet
Assez d'eau pour couvrir
120g d'Olives vertes, non-dénoyautées
120g de Raisins secs clairs
130g d'Amandes entières, grillées
3/8-1/2 Citron confit, coupé en lamelles fines
4 CS de Miel liquide
Sel, à volonté
Coriandre fraîche, hachée grossièrement

Méthode:

1. Dans un bol, mélanger tous les ingrédients pour la marinade et mettre au réfrigérateur. Laisser reposer au moins 2 heures.
2. Une heure avant de commencer à cuire la viande, sortez le bol du frigo et laisser le à température ambiante.
3. Chauffer 3 CS d'huile d'olive dans un cassoton/tajine, à feu haut.
2. Ajouter la viande marinée et la faire rôtir pendant environ 2-3 minutes, en faisant un sorte de bien brunir chaque côté.
3. Baisser la température (feu moyen) et ajouter les oignons ainsi que l'ail.
4. Faire revenir en remuant bien jusqu'à ce que l'oignon soit translucide.
5. Ajouter le gingembre, le Ras El Hanout, le cumin, le safran et les bâtonnets de cannelle.
6. Bien remuer et faire cuire pendant une minute supplémentaire.

7. Ajouter les pommes de terre nouvelles et bien mélanger.
8. Ajouter le bouillon et assez d'eau afin de recouvrir entièrement le contenu de la casserole.
9. Mélanger, couvrir et laisser mijoter à température moyenne pendant 35-40 minutes, en remuant de temps en temps.
10. Ajouter les olives et laisser mijoter à couvert pendant 10 minutes.
11. Ajouter les amandes, les raisins, les lamelles de citron et le miel.
12. Bien mélanger et faire mijoter (avec le couvercle) pendant encore 30 minutes, jusqu'à ce que les oignons et les lamelles de citron aient "fondu" (se soient désintégrés) et que la sauce soit assez épaisse.
13. Saupoudrer de coriandre grossièrement hachée.
14. Servir chaud.

Remarques:
Au lieu d'utiliser du boeuf, vous pouvez très bien prendre de l'agneau, du veau, des cuisses de canard ou des cuisses de poulet.
Vous pouvez remplacer le safran par 1/2 CC de poudre de curcuma.
Si vous n'avez pas de citrons confits sous la main, vous pouvez alors râper le zeste d'un citron et l'ajouter au plat (voir point 11).
Il est possible d'ajouter une poignée d'abricots séchés à cette recette (voir point 11)
Rectifier l'assaisonement et ajouter du sel, si nécessaire. Je n'ai pas mis de sel car les citrons confits et le bouillon on siffisament salé ce plat.
Ce tajine est prêt à être servi lorsque les oignons et les lamelles de citron confit se sont totalement désintégrés et auront épaissi la sauce.
La sauce ne doit pas être trop liquide ni présente en grande quantités (plutôt concentrée et épaisse). Si votre sauce est trop liquide, je vous conseille de continuer à faire mijoter votre plat jusqu'à ce qu'elle ait la bonne consistance.
Ce tajine peut être fait 1 jour à l'avance et mis au frigo, couvert.

Idées de présentation:
Les tajines sont faits pour être mangés sans accompagnements car ce sont des plats complets. Par contre, si vous pouvez très bien le manger avec du couscous au beurre ou du riz.

PEANUT BREAD - PAIN AUX CACAHUÈTES

Finally, after having eyed the very popular "The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa" by chef Marcus Samuelsson (read article here) for several months, I finally got to buy that much awaited and longed-for cookbook...

Like a little kid, I opened my parcel feverishly and discovered a magnificent book that was on the level of my expectations and fulfilled my need for broadening my culinary horizons and crossing new borders.

With it's 204 mouth-watering recipes and 258 stunning color photos, this book is really beautiful and interesting. It contains many gorgeous recipes from all over Africa and is divided into differents sections: Ingredients, Spice Blends & Rubs, Condiments, Sauces & Dips, Salads & Sides, Breads & Sandwiches, Vegetables, Fish & Seafood, Poultry & Meat, Desserts & Drinks.

Although it's title is a bit misguiding, because Samuelsson's work speaks only about a restricted quantity of dishes and is not meant to be a detailed encyclopedia (as it's title could lead you to think), this cookbook is really rich, accessible and entertaining. In fact, it's purpose is to make you discover the flavors of Africa and to make you understand what the cuisine of this immense continent is all about.

Marcus Samuelsson's aim is not to present a pretentious compilation of all the recipes that are to be found in Africa as it would be close to impossible and not needed. He only wants us to get a basic idea of this unique cuisine in order to expand that idea to something bigger and to sense the soul of that place's culinary specialities, to appreciate their true value and to no more be ignorant regarding that subject as he believes fusion food, in the near future, will dwelve more into the African cuisine and will be more influenced by it's unique savors...

I've already tested a few recipes (Berbere, Toasted Peanut Bread, Honey Bread and Bobotie) from this wonderful cookbook and I was extremely pleased with all of them! Thanks to his book, I have learnt to see Africa's cuisine in a entirely different way and to take away some of my aprioris and reticences...

If you are looking for new tastes and challenging new meals to cook, if you love spicy, exotic and tasty food, that you enjoy simple, humble yet delicious and refined dishes, and that you want to broaden your culinary horizons as ell as learn new things, then this book is for you as it is a great way to travel while staying at home.

~~~~~~~~~~

Marcus Samuelsson was born in Ethiopia. After his mother died of tuberculosis, the little Kassashun Tsegie and his older sister, Fantaye (adoptive name: Linda), were adopted by Ann Marie and Lennart Samuelsson, a homemaker and a geologist, who lived in Göteborg, Sweden. After becoming interested in cooking because of his Swedish maternal grandmother, Samuelsson studied at the Culinary Institute in Göteborg. He then apprenticed in Switzerland and Austria, and came to the USA in 1991 as an apprentice at "Aquavit", a restaurant in Manhattan, New York.

At the early age of 24, Marcus became the executive chef of "Aquavit" restaurant, and soon after that also the youngest ever cook to receive a three-star restaurant review from Ruth Reichl of The New York Times in 1995. In 2003, he was named "Best Chef: New York City" by the James Beard Foundation. The same year he started a second New York restaurant, "Riingo" which serves Japanese-influenced American food and he released his first cookbook "Aquavit: And The New Scandinavian Cuisine". Now, at age 37, the chef is furthering his vision via "Merkato 55" (see interview), an African-inspired restaurant he's opened in Manhattan's Meatpacking District in September 2007.

In his 20s, he returned to Africa, reconnected with his extended birth family and became fascinated by the "very elegant cuisine'' of the African continent and appalled by the fact that the West had such a scant knowledge of it. Samuelsson worked for eight years on his book and delivered a little jewel of exotism called "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa''...

~~~~~~~~~~

The bread I am presenting today is a very fascinating specimen of the West African cuisine. While it might seem to contain a special and unorthodox mix of ingredients, you'll very soon discover that it is not difficult for our tastebuds to get accustomed to it's matchless, yet easily enjoyable flavor.

This Sub-Saharan bread is made with peanuts. Although those legumes originated in South America, groundnuts (another name for peanuts in Africa) are commonly used in various dishes (stews, soups, salads, baked goods, etc...) across Africa. They were introduced by the Portuguese traders from Brazil in the 16th century, They now hold an important place in the African cuisine as this ingredients is very much used in that vast continent...

Samuelsson's dense, yet smooth "Toasted Peanut Bread" is gorgeous. It somehow has a special and spicy flavor, but in reality, it's taste is delicate and is wonderfully fragrant. In a way, it's aroma reminds me a lot to satay as this rich bread contains similar spices such as ground peanuts, coconut milk, ground chilli powder and ground cumin... It is pleasantly nutty, without the groundnuts being overpowering and it also has a delicious wholewheat flavor that blends perfectly well with the ingredients used, thus transforming the tasting of this loaf into an incomparable gustatory experience.

You'll get transported by the uniqueness of this bread. So, why not make that bread roght now and let the the savors of Africa enter your kitchen!

~ African Toasted Peanut Bread ~
Recipe taken from "The Soul Of A New Cuisine" written by Marcus Samuelsson and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes 1 loaf.

Ingredients:
1 Cup (~240g + more) Coconut milk (see remarks)
3 Tbs Runny honey
1 Package (2 1/4 Tsps) Active dry yeast
1 1/2 Cup Peanuts
1 1/2 Teaspoons Chili powder
1/2 Tsp Ground cumin
2 1/2 Cups (319g) Plain white flour
2 1/2 Cups (394g) Whole-wheat flour
1 Tsp Salt
4 Tbs (60g) Unsalted butter, melted

Method:
1. Bring the coconut milk to a boil in a small saucepan.
2. Add the honey and stir continuously until the honey dissolves.
3. Remove from the heat and let cool until just warm (lukewarm, see remarks), then whisk in the yeast.
4. Let stand for 5 to 10 minutes until frothy.
5. Toast the peanuts in a large saute pan over medium heat for 1 to 2 minutes, until golden and fragrant.
6. Add the chili powder and cumin and toast for 20 seconds.

7. Let cool slightly, then transfer to a blender or food processor and puree until a smooth paste forms.
8. Mix together the flours and salt in a large bowl and make a well in the center.
9. Add the butter, coconut milk, and peanut paste to the well and slowly combine with the flour, using your hands to work the flour into the well until all the liquid has been absorbed (see remarks).
10. Transfer the dough to a lightly floured work surface and knead until a ball forms, about 5 to 10 minutes.
11. Place the dough in a greased bowl and turn to coat. Cover with a damp cloth/towel or oiled plastic wrap and let rise in a warm, draft-free place for 1 1/2 hours or until doubled in size.

12. Butter a 23 x 13cm (9 x 5-inch) loaf pan.
13. Punch down the dough and place in the pan.
14. Cover with a damp cloth/towel and let rise in a warm, draft-free spot for 40 minutes.
15. Preheat the oven to 180° C (350° F).
16. Bake the bread for 35 minutes, until the top is golden brown and the bread sounds hollow when tapped underneath.
17. Place the pan on a cooling rack and let sit for 5 minutes, then remove the pan and let cool completely.

Remarks:
When I made this bread, there wasn't enough liquid. So, I recommend you to use a can (400ml) coconut milk for this bread or enough additional liquid/water in order to form a ball of dough.
The coconut milk should not be too hot (under 50° C/122° F, at body temperature), otherwise it would kill the yeast and your dough would never rise!

Serving suggestions:
Serve this bread with either a comforting soup, beef stew or fish stew.
It is also delicious with honey, cheese or jam and smothered with chocolate spread.

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~ Pain Africain Au Cacahuètes Grillées ~
Recette tirée du livre "The Soul Of A New Cuisine" écrit par Marcus Samuelsson et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 1 pain.

Ingrédients:
1 Tasse (~240g et plus) de Lait de coco (voir remarques)
3 CS de Miel liquide
1 Sachet (2 1/4 CC) de Levure sèche
1 1/2 Tasses de Cacahuètes
1 1/2 CC de Poudre de piment
1/2 CC de Cumin en poudre
2 1/2 Tasses (319g) de Farine fleur/blanche
2 1/2 Tasses (394g) de Farine complète
1 CC de Sel
4 CS (60g) de Beurre non-salé, fondu

Méthode:
1. Dans une petite casserole, porter le lait de coco à ébullition.
2. Ajouter le miel et remuer jusqu'à ce qu'il soit entièrement dissout.
3. Retirer la casserole du feu et laisser refroidir le liquide afin qu'il soit tiède (voir remarques), puis ajouter la levure et bien touiller/mélanger.
4. Laisser reposer pendant 5 à 10 minutes, jusqu'à ce que le mélange soit mousseux.
5. Faire griller les cacahuètes dans une poêle, à feu moyen pendant 1 à 2 minutes, jusqu'à ce qu'elles soient dorées et embaument.
6. Ajouter la poudre de piment et le cumin, et griller encore pendant 20 secondes.

7. Faire légèrement refroidir, puis transférer dans le mixer afin d'obtenir une purée/pâte homogène.
8. Dans un grand bol, mélanger les farines et le sel ensemble. Faire un puit au centre.
9. Au centre du puit, ajouter le beurre, le lait de coco ainsi que la pâte de cacahuètes et bien mélanger à la farine en utilisant vos mains, jusqu'à ce que tout le liquide ait été absorbé (voir remarques).
10. Transférer la pâte sur un plan de travail légèrement fariné et la pétrir pendant 5 à 10 minutes.

11. Mettre la pâte dans un bol huilé/beurré et bien l'enduire de cette huile/ce beurre. Couvrir avec un linge humide ou une feuille de plastique alimentaire huilée et laisser lever dans un endroit chaud, sans courants d'air pendant 1 heure 1/2 ou jusqu'à ce que la pâte ait doublé de volume.
12. Beurrer un moule à pain rectangulaire de 23 x 13cm.
13. Dégonfler la pâte et la mettre dans le moule.
14. Couvrir avec un linge humide et laisser lever dans un lieu chaud et sans courants d'air pendant 40 minutes.
15. Préchauffer le four à 180° C (350° F).

16. Cuire le pain pendant 35 minutes, jusqu'à ce que le dessus soit bien doré et que le pain sonne creux.
17. Poser sur une grille pendant 5 minutes, puis retirer le moule et laisser refroidir complètement.

Remarques:
Quand j'ai fait ce pain, il m'a fallu utiliser beaucoup plus de liquide que mentionné dans la recette. De ce fait, je vous recommande d'utiliser une boîte de lait de coco (400ml) pour ce pain ou de rajouter sufisamment d'eau/de liquide afin de former une boule de pâte.
Le lait de coco ne devrait pas être trop chaud (plutôt à la température du corps, en dessous de 50° C) autrement votre levure sera tuée et votre pain ne lèvera jamais.

Idées de présentation:
Servez ce pain avec un soupe réconfortante, un râgout de boeuf ou de poisson.
Vous pouvez aussi manger ce pain avec du miel, du fromage ou de la confiture et pourquoi pas du chocolat à tartiner.