Recipe for Pastor Eugene Koene’s Caraway Eggs

Ingredients:

one dozen eggs

one-half oz. caraway seed

one-fourth cup salt

water (enough to cover the eggs)

Cooking directions:

Boil eggs normally until hard (10 minutes). Let cool. Crack egg shells all the way around, but do not take off peel.

Then in a small pan cook (to a boil) the caraway seed, salt, and water (enough to cover the eggs).

Then put eggs in. Cover the pan and refrigerate. Keep in the pan and refrigerator at least 4 days. For a saltier taste refrigerate longer.

German recipe from Pastor Eugene Koene of St. Thomas Lutheran Church, 222 E. 178th Street, The Bronx. Founded in 1894 by Swedish immigrants in Harlem; in The Bronx since 1932. Catholic worship in the tradition of the Augsburg Confession, Evangelical preaching, and multicultural ministry. The church is now closed.

 

Pastor Thomas Annan’s African Tartale

Ingredients:

6 over-ripe plantains

2 hot red peppers

1 medium onion

salt

vegetable oil

Cooking directions:

Peel about 6 plantains, cut them into a bowl, add 2 hot red peppers and 1 medium size onion. Wash and transfer into a sizeable blender.

Set the blender to grate. Don’t forget the salt. Blend for about 5 minutes.

Meanwhile, you must have a large frying pan with small amount vegetable oil (low fat), simmering on the stove.

Use a shallow ladle to place about 2 oz. of the plantain blend into the hot frying pan.

Allow to fry until you can use a spatula to flip it upside down, the uncooked side is now in the oil.

When cooked, the final product is light brown in color, with black areas.

This can be served hot with bean soup.

African recipe from Pastor Thomas Annan, Vineyard Christian Center, formerly at 1401 Prospect Avenue, The Bronx.

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