Zambian Feast Recipe

  1. Beans
  2. It is best if you soak the dried beans in water for a day before cooking.
  3. Drain the beans.
  4. 3 cups fresh water for each cup of beans, or to about one inch above the beans.
  5. Add 1 to 2 Tablespoons oil (to prevent boiling over) and 1 table spoon of curry.
  6. Do not add salt it will make the bean skin chewy.
  7. Boil gently with lid slighly off until tender when taste tasted, 1 to 1-1/2 hours.
  8. Add hot water as needed to keep beans just covered with liquid.
  9. The best rule is to test frequently during cooking, then come to your own decision when beans are tender and taste "done" then add salt.
  10. Keep some liquid as a sauce.
  11. Ubwali (white polenta)
  12. Boil approximately 7-8 cups of water in a large pot over medium-high heat.
  13. When the water is at a slow roll stir the water and add the slowly.
  14. You should be able to see the individual grains spilling into the pot.
  15. contune to stir continuously while adding the polenta and make sure the water is always boiling.
  16. When you have added all the cornmeal, keep stirring, bringing the mixture up from the bottom of the pot and loosening it from the sides.
  17. Stir for approximately 5-10 min, it should reach a consistency slightly thicker than italian polenta.
  18. You want to be able to role the polenta into a small ball.
  19. Place polenta in a bowl and cover with a cloth to keep warm.
  20. Rabbit
  21. In a large pot, fill about half way with water.
  22. Add 2 table spoons of salt, and bring to a boil.
  23. Add rabbit, and parboil for 1/2 hr.
  24. Drain and let cool.
  25. Liberally salt and pepper the rabbit.
  26. Meanwhile, cover the bottom of a pan with oil and place on on high heat, it is best to use a cast iron frying pan.
  27. When oil is hot, add rabbit pieces, one at a time into the oil.
  28. When one side is golden, flip over to the other side.
  29. Cook until golden brown.
  30. Drain each piece on a paper towel, to soak up grease.
  31. Kale
  32. Heat 1 table spoon of olive oil in pan.
  33. Cut one bunch of kale into 1/2 inch wide horizontal strips.
  34. Chop one tomato and 1/2 onion into small chunks.
  35. Drop onion and tomato into the oil.
  36. Cover with kale, sqeeze 1/2 lemon over kale and cover until tender.
  37. Remove from pan and salt and mix up
  38. This is a communal meal and each dish is served in a seperate bowl.
  39. Each person has there own plate or bowl to but a piece of meat in and to eat over.
  40. With each bite take a pinch of ubwali, roll it in your right hand into a ball (approx.
  41. 1/2 inch diameter) put a depresson in it with your thumb.
  42. use the ublwali as a mini bowl to dip and pick-up each bite.
  43. It takes some getting used to but it is fun and kids dig it.
  44. You will make a mess your first time so dontdeny it .

rabbit, kale, tomato, white onion, beans, white polenta, olive oil, salt, curry

Taken from cookeatshare.com/recipes/zambian-feast-330 (may not work)

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