The Cashew Cookbook: - International Relief & Development

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Yogurt Dip with <strong>Cashew</strong> By Societe de Commercialisation de Produits Locaux (SCPL) in Ziguinchor, Senegal This dip particularly goes well with hot or cold fish (cod, hake and crab) Ingredients Serves 4 1. 0.5 litre of plain yoghurt 2. 30g of fresh ginger 3. 80g of finely chopped cashew nuts 4. Juice of 2 limes 5. 2 teaspoon Turmeric 6. 1teaspoon pepper sauce 7. 3 sprigs of fresh mint or chives 8. Salt 9. Pepper 12 Directions 1. Fry the cashew nut in a dry frying pan with a non-stick coating – and leave to cool down 2. Peel the ginger and finely grate 3. Mix the yogurt with the ginger, turmeric, lime juice, pepper sauce and cashew nuts 4. Add salt and pepper to taste 5. Sprinkle with chopped chives or mint
Eggplant with <strong>Cashew</strong> Nut By Societe de Commercialisation de Produits Locaux (SCPL) in Ziguinchor, Senegal This recipe is delicious if spread on pita bread. It can also serve as a dipping sauce for vegetables or served with starters Directions 1. Cook eggplant in salted boiling water for 20 minutes or cut into cubes and cook in a glass container in a microwave for 10 minutes 2. Drain and mash eggplant, preferably in a blender (if cooked in the microwave, there no need to drain) 3. Put cashew nut into blender and blend until it turns into a slightly thick paste (add in some hot broth if necessary) 4. Mix blended eggplant and cashew nuts with yogurt, lime juice, and olive oil 5. Add salt and pepper 6. Mix again and serve Ingredients Serves 4 1. 1 large eggplant 2. 0.5 litre of plain natural yoghurt 3. 1 teaspoon lime juice or vinegar 4. 35g of cashew nuts 5. ¼ litre of broth 6. 1teaspoon olive oil 7. Salt 8. Pepper 13
Page 1 and 2: The Cashew Cookbook: Recipes from T
Page 3 and 4: Contents Forward by Jo Anne Yeager
Page 5 and 6: Introduction This cashew recipe coo
Page 7 and 8: Starters & Dips 7
Page 9 and 10: Deep Fried Mini Pie with Vegetable
Page 11: Fataya By Maimouna Diedhiou a cashe
Page 15 and 16: Cashew Nut and Roasted Red Pepper S
Page 17 and 18: Main Course 17
Page 19 and 20: Cashew Crusted Chicken By The Kaira
Page 21 and 22: Chicken with Bamboo Shoots and Cash
Page 23 and 24: ‘Plasas’ with Cashew Nuts By So
Page 25 and 26: Mbakhal By Fajara Skills Developmen
Page 27 and 28: Cashew Apple Brochette By Mme Siran
Page 29 and 30: Desserts and Snacks 29
Page 31 and 32: Cashew Nuts Coconut Ball By Sherato
Page 33 and 34: Cashew Nut & Carrot Cake with Cream
Page 35 and 36: Chocolate and Cashew Nut Brownies B
Page 37 and 38: Cashew Nut Milk By Vineyard Restaur
Page 39 and 40: Notes 39
Page 41 and 42: U.S.-Metric Cooking Conversions U.S
Page 44: International Relief & Development

The Cashew Cookbook: - International Relief & Development

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