Introduction Welcome to the 4th edition of Peace Corps Guinea’s cookbook, Where There Is No Restaurant. While most of these dishes can be produced with easily found ingredients, some require a trip to the regional capital or even a stay in Conakry. But Peace Corps Volunteers always need to stay nourished no matter where they are. Whether you are cooking for 1, 2 or 20, enjoy trying out new recipes or perfecting an old stand-by. We hope this cookbook and reference guide will suffice for all your cooking needs as a Peace Corps volunteer up-country or an Ex-pat in Conakry. We are very grateful to the volunteers of Gabon who put together a fabulous cookbook, Gabon Gourmet, and were kind enough to share their creativity with us. We also want to thank all the Peace Corps volunteers (and former volunteers) who submitted new recipes, modified old recipes, and gave suggestions to make this cookbook what it is today. Aimee Clark, Donghol Touma Meghan Greeley, Koundian 1 June 2004 i Table of Contents Introduction……………………………………………………………..………i Salads.………………………………………………………………………...1-6 Soups…………………………………………………………………………7-17 Condiments & Dressings…………………………………………………18-22 Sauces……………………………………………………………………….23-32 Cheese & Yogurt …………………………………………………………..33-34 Meats, Chicken, Fish & Eggs.……………………………………………35-56 Cereals, Grains & Pasta.………………………………………………….57-65 Fruits, Vegetables & Legumes.…………………………………………66-101 Breads……………………………………………………………………..102-118 Desserts…………………………………………………………………...119-150 Drinks………………………………………………………………………151-154 Appendices………………………………………………………………..155-172 French Kitchen Vocabulary……………………………………………….……….155-157 Conversions……………………………………………………………….…...…158-159 Substitutions………………………………………………………….….…….....160-161 The Dutch Oven…………………………………………………….………….…162-163 Steamer……………………………………………………………….……..…….....163 Baking Tin………………………………………………………….…….……….....163 Preparing and Checking Food………………………………………….………….164-165 Culinary Techniques………………………………………………….…………..166-168 Household Hints………………………………………………………….….…..169-171 Baking Powder, Baking Soda………………………………………….………….….171 Know What’s In Your Food…………………………………………….….………...172 Index……………………………………………………………………….173-184 SALADS ¼ cup of oil 2 TBSP vinegar Mixed Salads salt, pepper, thyme, sage Mix all the ingredients together and let ‘em tossed salad marinate for an hour. Add other cooked beans if desired. lettuce or other greens sliced hard-boiled eggs sliced onion (red onions are best) LABE MARKET SALAD carrots, grated or chopped cold sweet corn, drained Wash lettuce, hand tear. Add, chopped: chopped fresh parsley Tomatoes cucumber, peeled and seeded Hard boiled eggs chopped green pepper Cooked potatoes radishes Cucumber chopped olives Onion sardines or anchovies Grated carrot slices of ham or chicken Squeeze in juice from one citron, 1-2 Tbsp avocados mayo, eat with bread. cheese (Roquefort or Bleu recommended) Optional: bit of ground Maggi, spices. Or, etc, etc. instead of mayo, use a Tbsp each of oil and vinegar—it will have that creamy look from Wash lettuce or other greens well. Tear or the potatoes and eggs. cut lettuce into manageable pieces. Place in a bowl and add ingredients to your liking. Dress with a vinaigrette or other salad dressing. Mix and Serve. MANGO SALAD 2 semi-ripe mangos, chopped 1 onion, chopped COLESLAW 1 Maggi cube Piment to taste—as spicy as you can 1 medium cabbage, finely chopped stand 1 onion, finely chopped 6 small grated carrots Piler all ingredients together until they 2 green peppers, chopped resemble a chutney or salsa. Can be eaten Stir together and marinate in oil, 2&1/2 plain or with bread or tortilla. TBSP vinegar, 1 tsp salt, 1 tsp pepper, and 1 or 2 sugar cubes. Mayo is optional. TOMATO SALAD Chopped tomatoes 4 cloves chopped garlic CUCUMBER SALAD Maggi cube 1 large cucumber, peeled and sliced Salt, pepper 1 small onion, thinly sliced 1-2 Tbsp Mayo 1 cup of yogurt or milk w/vinegar Mix and mash together. Eat with fresh salt and pepper to taste bread. Mix all ingredients together and let marinate for at least one hour. SALAD NICOISE 2 large bundles of salad leaves GREEN BEAN SALAD 3-4 big tomatoes (or 8-9 small ones) 2-3 cups of cooked green beans 6 potatoes 1 small onion, chopped 1 can of chick peas (“pois chiches”) 1 medium tomato, chopped 3 hard-boiled eggs 1 SALADS 2 small tins of tuna onion, sliced 3 big lemons ½ tsp salt and pepper 3-4 big onions (6 small ones) ¼ cup vinegar lots of garlic ¼ cup water black pepper 1 tin of anchovies (cher, and therefore optional) EGGPLANT AND PEANUT Canned chick peas should be reconstituted SALAD in lemon juice first for better flavor, so you will want to soak the peas in the juice of the 2 medium eggplants, peeled and lemons for and hour or two prior to prep. (If chopped you don’t have time or can’t find lemons, ½ tsp salt add salt generously to this salad to balance 3 tsp olive oil flavors). Wash leaves, peel them off their juice of one lemon stems, and drain as thoroughly as possible. ¼ cup of peanuts, finely chopped Sauté the garlic and the onions together in 1 clove garlic, minced the oil. Mix together with the remaining Tabasco to taste ingredients, including some leftover lemon 4 tsp olive oil juice. You won’t need to add oil or vinegar Cover eggplant in water. Cook for 30 because some of the oil from the onions and minutes. Drain and press to remove excess tuna inevitably gets into the salad, along water. Mix eggplant with remaining with the lemon juice (which takes place of ingredients. Sauté in olive oil for 5 minutes. the vinegar). Bonus hint: boiled potatoes are Mash together. often easier to peel. GERMAN POTATO SALAD BIZARRE BANANA SALAD 1/3 cup of oil 4-6 bananas 1/3 cup vinegar plus enough water to 2 onions make ½ cup of fluid 3-4 tomatoes 1 beaten egg 3-6 TBSPs mayo 1 tsp salt optional: peanuts, diced mango 1 tsp sugar Cut up bananas, onions, and tomatoes. Add ¼ tsp pepper mayo (slowly) to taste. Weird. 5 cooked potatoes ½ onion, chopped Heat and stir in the first 6 ingredients until BERMUDA SALAD thickened. Add potato and onion. Toss and 1&1/2 lb fresh green beans, trimmed heat through. ¾ cup oil 1&1/2 cups thinly sliced red onion ¾ cup vinegar GREEN BEAN AND CHICKPEA salt, pepper crushed garlic SALAD 1 pound green beans, trimmed and Steam beans. Add hot to prepared dressing. cut into 2 inch pieces Cool. Add onion, cover, and refrigerate if 1 can (16 oz.) chickpeas, drained and possible. Marinate at least 2-3 hours before rinsed serving. ¼ chopped onion 2 tsp red wine vinegar 1 tsp chopped fresh basil CUCUMBER ONION SALAD ¼ tsp black pepper Mix: 1 large garlic clove, crushed 1 or 2 cucumbers, sliced 1&1/2 tsp olive oil or salad oil 2 tsp sugar 2 SALADS Steam the green beans until they are Peel, slice into ½ inch pieces, and salt the “tender-crisp” (about 5 minutes). Place eggplant. Let stand for 10 minutes. Broil it beans chickpeas, and onion in a large bowl. on an oiled tray until brown on both sides. In a small bowl, combine all the dressing “Don’t overcook or undercook” (actual ingredients. Add the dressing to the bean phrase from original recipe; duh—this holds mixture, tossing the ingredients well. true for every dish in this cookbook and throughout you culinary life). Slice should be just tender enough to slide a fork into them. LENTIL SALAD Prepare marinade. Chop the still warm eggplant into bite-sized cubes. Cover with 1 cup dried lentils marinade and let it absorb as it cools. Just 3 cups of water before serving, cut the other vegetables into 1 medium onion, finely chopped small chunks. Toss with eggplant. 2 large garlic cloves, minced ½ cup diced celery ½ bell pepper, finely chopped 1 tsp chopped fresh mint salade niçoise 2 1 tsp chopped fresh parsley tomatoes, quartered 1 tsp dried oregano 1 can tuna, drained 1 tsp dried basil 1 peeled cucumber, finely sliced ⅛ tsp cayenne pepper or piment 12 black olives, chopped 4 tsp olive oil lettuce (use two different varieties, if 1 tsp Dijon mustard possible) 3 tsp red wine vinegar Rub salad bowl with a clove of garlic. Place ¼ cup black olives, chopped all ingredients within. Serve with vinaigrette. Bring water to a boil while you pick over, wash and drain lentils. Place lentils in boiling water, cover, and cook until tender (about 30 TANGY MIXED SALAD minutes). Drain. Combine vegetables and 1 large carrot, peeled and chopped seasonings with olive oil, mustard, and 1 celery stalk, peeled and chopped vinegar. Add lentils and black olives, mixing 1 green apple, peeled and chopped thoroughly. To be prepared and eaten while 1 medium orange, peeled rocking out in full adolescent angst to 4 Non and….sectioned Blondes for best results. 4 TBSP raisins 2 TBSP pine nuts MACEDONIAN SALAD 1 head’o’lettuce Dressing: 2 small eggplants ½ cup of yogurt 1 medium tomato 4 tsp honey 2 scallions 1 TBSP lemon juice 1 cuke pinch’o’ cinnamon and nutmeg 1 green pepper 1 sweet red pepper In a mixing bowl, combine dressing chopped parsley ingredients. Whisk until thoroughly mixed. Wash and trim lettuce leaves. Drain. Pat dry. Marinade: Avoid tearing leaves. In a large bowl, 2 cloves of crushed garlic combine fruits, veggies, raisins, and pines 2 tsp dry red wine nuts. Add dressing. Toss. Lettuce leaves on juice from 1 lemon each plate. Spoon into salad leaves. Eat. ¼ cup olive oil ¼ cup safflower oil ½ cup wine vinegar ½ tsp salt minted carrot and green 1 tsp basil bean salad ½ tsp oregano ½ tsp thyme Peace Corps Gabon 3 SALADS 2 tablespoon mint, chopped 1+1/2 cup fresh chopped parsley 1/2 teaspoon minced garlic 1/3 to 1/2 cup lemon juice 1 tablespoon olive oil 1/4 cup olive oil 2 tablespoon red wine vinegar 3 tomatoes, sliced pepper salt, basil 1 carrot (or half a can of carrots) Drain and rinse chick peas.