African Picnic Ideas

Are you up for exotic picnic recipes? Then try the two picnic ideas we have prepared for you this time. The recipes come predominantly from West Africa. As you will see they are quite hot as chilli is abundantly in use, thus, based on your taste and preferences you may regulate the amount of spices.

Chicken Stew Soup.

Chicken Stew Soup with Pepper and Pancakes

With this picnic idea you can serve a great party of your friends. The picnic recipe consumes moderate amount of time – half an hour for preparation, and 40-60 minutes for cooking. So, this cooking won’t be exhausting and just imagine, it will yield 6 servings (!).

Ingredients:

Chicken Soup

1 3/4 (1 L) of fresh chicken stock

3 white onions (medium)

3 carrots

2 tbsp of tomato puree

2 cubes of chicken stock

1,5 tsp curry powder

4 small red chillies (fresh)

4 tbsp of dried chilli flakes

2 chicken breasts

2 chicken legs

3 large potatoes

3 tbsp corn oil

Seasoning: salt and black pepper

Note: chop the onions and carrots, crumble the stock cubes, thinly chop the fresh chillies, and peel and quarter the potatoes. Also, have the chicken breasts cut into 1 in (2.5cm) pieces, and the legs separated for thighs and bones.

Tip: Always try to use freshly ground black pepper.

Pancakes

6 oz (170g) plain flour

13fl oz (or 380ml) of full-fat milk

10 oz (275g) sweet corn

1 egg (preferably free-range)

4 spring onions

vegetable oil (for frying)

1 tsp baking powder

2 tbsp dried chilli flakes

1 tsp salt

Note: have the onions thinly chopped and the egg lightly beaten.

Instructions:

Chicken Soup

Put a saucepan with chicken stock over heat and bring to the boil. When done, add chopped carrots and onions and leave to simmer.

In a small combine tomato puree, crumbled cubes of chicken stock, curry powder, chilli flakes and chopped fresh chilli. Stir to mix well.

Drizzle the corn oil on a heavy-based frying pan (large), put over a medium heat. When hot, add the chicken in batches not to overcrowd the pan; fry 2 minutes per side till golden-brown. Add the tomato and spices paste, stir to coat. Let the chicken fry for the next couple of minutes stirring occasionally.

Add carrot and onions mixture, as well as the hot chicken stock; simmer for the next 10 minutes. When done, add the potato wedges, salt and black pepper. Keep on simmering till potatoes are tender.

Tip: To check the chicken, pierce it in the thickest part to see if the juices run clear.

Pancakes

Screen the flour into a large bowl, add baking powder, salt, dried chilli flakes; stir to mix. In a smaller bowl lightly whisk the egg; add milk; whisk well. Add the mixture to the spiced flour, beat till a smooth paste forms. Leave the batter to rest for a couple of minutes, then, add the chopped spring onions and sweet corn.

Tip: You may use a fork to beat the batter.

Sprinkle vegetable oil on the bottom of a non-stick frying pan; put over medium heat. When hot, lay spoonfuls of pancake batter side by side (allow some space in between). When the bottom becomes golden-brown and the top bubbles, turn around and cook for the next 1-1,5 minutes.

When done, remove pancakes to drain. Repeat with the rest of the batter. Keep the cooked pancakes warm.

To serve the picnic food, have warm bowls ready. Ladle the soup. Serve together with the warm pancakes on the other plate.

Spinach and Fried Sausage.

Spinach, Sausage, and Banana Picnic Idea

You may find the combination of the ingredients unusual in this quick picnic recipe. If you are eager for positive taste experiments, go on! Preparation takes maximum half an hour, cooks in some 10 minutes. As the picnic food yields 1 portion you may increase the ingredients if needed for your company.

Ingredients:

Spinach and Sausage Salad

2 oz (55g) spiced sausage

0.5 lemon

4.5oz (125g) fresh spinach leaves

small handful fresh parsley

3 tbsp of olive oil

Seasoning: salt and black pepper

Note: Chop the sausage and parsley. Squeeze lemon for juice.

Tip: Always try to use freshly ground black pepper.

Preparing the Banana Chutney.

Banana Chutney

1 banana

1 lime

2 tbsp fresh coriander (chopped)

1 tsp red chilli (chopped)

2 tbsp olive oil

Seasoning: salt and black pepper

Note: Have the banana peeled and chopped (or mashed), squeeze the lime for juice.

Instructions:

Spinach and Sausage Salad

On the hot non-stick frying pan fry through the sausage pieces till golden-brown. Have the spinach washed, drained with paper towel, and leaves separated in a large bowl. Add the fried sausage pieces.

To make a dressing, in a medium bowl combine the lemon juice, olive oil, parsley, salt and black pepper; whisk. Add over the spinach with sausage, stir to coat well.

Banana Chutney

In a bowl, mix together all ingredients of the banana chutney.

When serving this African picnic idea have the salad piled on a plate. Spoon the banana chutney on top. Bon appetite!

You are welcome to read:

Asian Picnic Food Ideas

Greek Picnic Ideas