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Karibu
Kule |
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A Tour of Fine
African Cuisine
November 7 & December 12
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Appetizers |
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Beef Sambusa with Harissa
Dipping Sauce
Ground Sirloin, Chopped Scallions, Fresh Herbs, and Spices Wrapped in Phyllo
and Baked until Golden Brown. Served with a Spicy Tunisian Dipping Sauce. |
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Roasted Garlic Baba Ganoush
Crostini
A Crispy Baguette Topped with Full Flavored Baba Ganoush, Roma Tomatoes, and
Parmesan Cheese. |
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Salad |
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Moroccan Salad
with Roasted Beets
Tender Greens, Roasted Beets, and Goat Cheese Lightly Tossed with
Pomegranate Vinaigrette. |
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Entrées |
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Lamb Kebabs South African Style
Marinated Lamb, Bell Peppers, Zucchini, and Onions Char Grilled and Served
with Mint and Lemon Aioli. |
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Nigerian Flounder with
Chermoula
Fresh Flounder Filets Crusted with Sweet Potatoes and Finished with a Spicy Chermoula
Sauce, Caramelized Onions, Tomatoes, and Calamata Olives. |
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Grilled Filet Mignon with
Moroccan Spices
Tender Filet Grilled to Order and Served with a Cabernet Tomato Jam.
Garnished with Fried Plantains. |
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Casablanca Couscous with
Roasted Winter Vegetables
Bell Pepper Filled with Fluffy Couscous Served with Eggplant, Fennel, and
Tomatoes, Roasted to Perfection. Enhanced by the Sweet Flavors of Ginger,
Rosemary, and Honey. |
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Saharan Chicken with
Dates and Almonds
Chicken Breast Sautéed with Dates, Golden Raisins, and Toasted Almonds.
Finished in a Crisp Riesling Cream Sauce. |
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Vegetable |
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Sautéed Swiss Chard
Tender Swiss Chard, Yellow Peppers, and Lemon |
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Starch
Herbed Couscous |
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Desserts |
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Algerian
Almond Mousse
Served with a Tunisian Almond Cookie |
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Egyptian Chocolate Cake
Chocolate Cake Delicately Spiced
with Cinnamon and Clove Topped with a Light Cinnamon Whipped Cream |
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