African Slow Cooker Recipes

Make 111 Easy African Slow Cooker Recipes.

Enjoy simple crockpot slow cooker African food recipes from all over the African continent. 

A Field of Greens Second Edition

African food influences

Southern Africa
Southern African food has influences from indigenous Black tribes, Indians, Malaya, and Irish.

East Africa
In East Africa, many hundreds of years ago, the Arabs settled on the coast, and Arabic influences are especially reflected with the use of sweet spices such as cinnamon, cloves and nutmeg. The British and Indians brought with them to Africa their curries and the technique of pickling to East Africa. Asians introduced citrus fruits such as oranges, lemons, and limes. Portuguese introduced items like chili's, pineapples, and bananas.

Northern Africa
In North Africa, the Ottoman Turks brought sweet pastries and other bakery products.

Central Africa
Central Africa’s influence comes from the introduction of cassavas, peanuts, and pepper plants that arrived along with the slave trade.

Western Africa
In West Africa the Portuguese, French, and British influenced regional cuisines with the introduction of plantains, citrus and pineapples, which are legacy of slave ship traffic between Africa and North America. African soups and stews contain ingredients from fruits, vegetables, beef, lamb, chicken, shrimp, and fish from African coast to coast. 

Second edition of A Field of Greens has the same favorite recipes we all know and love plus a new chapter on drinks, Ashanti Adinkra symbols and a few more surprises. With 111 easy African slow cooker recipes, fall in love with your slow cooker all over again. A Field of Greens is also available as a unabridged kindle book. A Field of Greens Second Edition Physical cookbook A Field of Greens Second Edition Kindle apps cookbook.

What to cook in the crockpot slow cooker? Make South African Chutney Chicken tonight for the family.

South African Chutney Chicken Crockpot Slow Cooker Recipe

Ingredients

1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces

1 can (14-1/2 ounces) chicken broth

1/3 cup finely chopped onion

1/3 cup chopped sweet red pepper

1/3 cup chopped carrot

1/3 cup chopped dried apricots

1/3 cup chopped dried figs

1/3 cup golden raisins

2 tablespoons your favorite chutney

1 tablespoon mustard seed

2 garlic cloves, minced

1/2 teaspoon curry powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons minced fresh parsley

2 tablespoons minced fresh mint

1 tablespoon lemon juice

Directions

In a 3-qt. slow cooker, combine ingredients. Cover and cook on low for 4 hours or until chicken is tender and serve with cooked couscous.

Kindle and Kindle Apps Edition

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