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In
the Tree House Restaurant - a cluster of huts perched on stilts over a
lake - fairgoers can choose from foods of 23 African nations.
Huts are festooned with spears and shields, and the windows
look
out on flamingoes and monkeys. Spotted giraffes are on view
from
the bar.*
MOAMBA
African
Chicken-Peanut Stew**
Two
4-pound chickens, disjointed
6 cups water
1 & 1/2 cups ground peanuts
1 cup chopped onions
1 & 1/2 pounds sweet potatoes, peeled and quartered
8 hard-cooked eggs, shelled
4 cups hot cooked rice
Wash
the chicken pieces and combine in a saucepan with the water.
Bring to a boil and cook over medium heat 45 minutes.
Add
the peanuts, onions, and sweet potatoes. Cover loosely and
cook
over low heat 45 minutes longer or until chicken is tender.
The
moamba is traditionally served in deep plates. Place a
hard-cooked egg in each, cover the egg with some rice, and put some
chicken and gravy over the top. Served with side dishes of
diced
cucumber, chutney, and sliced bananas.
8 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book
(c.1964 Time Inc.) |
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