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By Constance Nabwire, Bertha Vining Montgomery

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Additional resources for Cooking the East African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

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3. Cook for about 2 minutes, or until the sugar turns light brown. 4. Remove from the heat and let cool. 5. When the mixture is cool enough to handle, form 1-inch balls and place on wax paper until set. Preparation time: 30 minutes (plus cooling) Makes about 20 balls 61 Holiday and Festival Food The diversity of East Africa’s history adds variety to the area’s fes­ tivals. All of the countries, except Ethiopia (which was never a colony), celebrate achieving independence from European colonial rule.

Ground cumin (optional) 8 pieces chicken, rinsed and patted dry 1. Remove shells from hard-boiled eggs while still warm. With a sharp knife, make 4 to 5 shallow cuts on both sides of each egg. Set aside. 2. In a large kettle, heat 2 tbsp. oil over medium-high heat for 1 minute. Add onions and sauté for 8 to 10 minutes or until onions start to turn brown. 3. Reduce heat to medium and add tomato paste and ¥ c. water. Stir well. Cook for 10 minutes, then add remaining oil. Cook for 5 minutes more.

Serve hot. 3 large tomatoes, cubed Preparation time: 35 minutes Serves 4 to 6 1 c. canned coconut milk dash of salt * Other types of greens, such as spinach, turnip greens, or kale, can be substituted for the collard greens. 41 Versatile Plantains Plantains are an important food in East Africa. Although it is a member of the banana family, the plantain is often served as a vegetable. For variety, try adding tomatoes, onions, fresh spinach, or a dash of curry powder to boiled plantains. 2 large, firm, green plantains* 1.

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