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Skoudehkaris

Serves 4 Suffering from 1 digit weather? Ice, snow, and rain? What about sleet? Let’s warm things up with Skoudehkaris. Known as the national dish of Djibouti, this heavy stew is a spicy, comforting treat. The bonus? It’ll make your house smell amazing. Ingredients: 1 lb lamb, cubed 1 onion, chopped 1-2 Tbsp ghee or vegetable oil 1 tsp cumin 1/4 tsp cloves 1 tsp cardamom 1/4 tsp cayenne (or to taste) 1/2 tsp cinnamon 1 14 oz can diced tomatoes 1 cup water, plus extra as needed 1/2 cup long-grain rice salt & pepper Method: Put on your beret – today you are going to be an artist, painting flavor with spices.  (Trust me, the beret is totally appropriate: Djibouti has been heavily influenced by France – it was French ruled until 1977) So.. like I said, get out your beret. Here is your palette… the warm colors of cumin, cloves, cardamom, cayenne, and cinnamon. Heat it up in a large pot or skillet with lid with ghee (or oil) and onions. Cook until soft …

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Fish with Banana Leaves | Liboke de Poisson

Serves 4 Steaming fish in banana leaves – extremely common in Africa – results in a light, healthy dish. Liboke is a congolese word (in the Lingala dialect) for packets of food cooked in banana leaves. Ingredients: 4 fish fillets (I used tilapia, you can use any white fish you like) 4 banana leaves (or sheets of aluminum foil) 1/2 onion, thinly sliced 1-2 tomatoes, thinly sliced lemon juice, to taste salt cayenne pepper Method: First, prepare the banana leaves. Trim off the tough side of the leaf. Then run the leaf quickly over a flame to soften it and make it more pliable. When it changes from dull to shiny, it is soft enough. Next, assemble the liboke. First the onions. Then, a few tomato slices. Jewl red and just as juicy. A pristine fillet of fish. No square, pressed fish here! Sprinkle with a bit of cayenne, if you dare! Or just a bit of lemon juice. Once you have everything in there, fold up the leaf like a burrito. Top down. Then, …

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Goat in Banana Leaves with Spicy Peanut Sauce

Serves 4 This traditional African dish combines peanut butter with goat, two of the most common ingredients in many parts of the continent, especially west and central Africa. Hot peppers and cayenne add kick. Ingredients: 1 lb goat meat, cubed 1/2 onion, sliced thinly 1 poblano pepper, sliced thinly 4 12″x12″ banana leaves (or sheets of aluminum foil) For the Sauce: 3/4 cup peanut butter 1 Tbsp bouillon 1/2 tsp cayenne water, as needed (I used 5 Tbsp) Method: Cube up some goat meat. The butcher cut me two pieces from the leg, with little bone. Next, mix up the ingredients for the sauce. First up – peanut butter. I open the jar, and my husband comes running. He loves the stuff. Some bouillon powder. Cayenne, for heat. Feel free to omit this or use less… but I hope you don’t. Finally, add water and mix all the ingredients together until a smooth sauce forms. I used about 5 tablespoons. Next, add in the meat. And onions. Make sure you slice them as thinly as …

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Sichuan Hot and Sour Soup

Serves 4 Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening. Ingredients: 1 cup rehydrated, sliced wood ear mushrooms 1 quart chicken stock 1 tsp minced ginger 1 hot chili pepper (sliced if you want heat, leave whole for mild heat) 3/4 lb boneless, skinless chicken thighs, thinly sliced 1/2 cup sliced bamboo shoots 1/8-1/4 cup soy sauce splash shao hsing wine 1/8 cup rice vinegar 14 oz. extra firm, sliced tofu 1 egg healthy pinch crushed sichuan peppercorns up to 3/4 Tbps chili favored sesame oil 1/4 tsp cayenne 2 tsp cornstarch mixed with 1 tsp water Method: This is what wood ear mushroom looks like … if you are using dried, soak in hot water for thirty minutes before slicing. Add chicken stock to a large pot. Then begin adding the ingredients, one on top of the other. First my favorite, minced ginger. Then, the hot pepper. I wish I had cut it up to make things spicier The chicken slices … you could …

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West African Peanut Sauce

Makes 3/4 cup Mild heat with a nutty blast, this West African inspired peanut sauce is straightforward. This recipe lacks the bright flavor acquired from a splash of vinegar you might find in Asian peanut sauces. Vegetarian/vegan Ingredients: 1/2 cup peanut butter (natural, not sweet) 1 Tbsp tomato paste 3/4 cup water pinch of cayenne pepper red palm oil Method: Heat oil over medium. Add a pinch of cayenne pepper. You can always add more at the end, if you can handle the kick! Toast the cayenne in the oil for thirty seconds, until fragrant. Then add in the peanut butter. A little water will help you stir things around, and make a smooth sauce. Add in some tomato paste. I’m in love with the squeeze tubes of tomato paste, making it easy to use just a little. Cook on low for a few minutes and season with salt, as needed. Serve on the side in cute ramekins, with a big smile … OR pour directly on your food – chicken, fish, rice, … whatever …

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Spiced Lamb Kabobs | Brochettes

Serves 4 Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb,  your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale). NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso. Ingredients: 1/2 tsp paprika 1/2 tsp cinnamon 1/4 tsp cayenne 3 cloves garlic, crushed salt, to taste 2 Tbsp vinegar 1 1/2 lbs lamb meat, cubed for skewers Method: 1. In a small bowl, mix together paprika, cinnamon, cayenne, garlic, salt, and vinegar. Have I told you recently how much I adore garlic? Salt not only adds flavor, but tenderizes the meat as well. Give everything a quick stir. No power equipment needed here! 2. Rub marinade all over the lamb pieces. Refrigerate overnight, or for at least 3 hours. Keith snuck this photo …

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Roasted Eggplant Dip | Uukkous Al-Badinjan

Serves 4 Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! Ingredients: 3 eggplants 4 cloves garlic, crushed 2 Tbsp olive oil 1/4 tsp cayenne 1 1/2 tsp sweet paprika 2 Tbsp lemon juice 1/4 cup fresh parsley, minced 1/2 – 1 tsp salt Method: 1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft. NOTE: Today it’s pretty hot in Oklahoma, so I decided to keep the house cool and grill the eggplants. Grill at 350F for about an hour or until soft. 2. Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender. Or if you’re like me, into a bowl and use your immersion blender. 3. Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal. …

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Macaroni Pie | Island Macaroni & Cheese

Serves 8-10 This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food. Ingredients: 1 lb elbow macaroni 2 eggs 2 tbsp. butter 1 cup onion, minced 1/2 cup green pepper, minced 1 – 1 1/2 tsp cayenne (mild-hot) 1 lb grated cheddar cheese 1 12 oz can evaporated milk 1/2 tsp salt Method: 1 Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot. 2. Stir in cheddar, pepper, and onion. 3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine. 4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. NOTE: At this point I refrigerated the macaroni until shortly before I needed it. 5. Bake at 350F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot.   Macaroni Pie | Island Macaroni & Cheese Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe …

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Azerbaijani Lamb Kabob | Lyulya Kabob

Serves 6-8 These spicy kabobs are wonderful for lunch or a light dinner. The cayenne provides medium heat, add up to a 1/2 tsp more to make them spicy. Ingredients: 1 3/4 lbs ground lamb 2 medium onions, grated 4 cloves garlic, crushed 1 tsp ground cumin 2 tsp dried mint 1/4 cup chopped, fresh parsley 1/2 tsp cayenne pepper 1 1/2 tsp salt 1 tsp pepper 1 tsp paprika Optional Accompaniments: Lavash flatbread Pita Bread Sliced red onion sliced tomatoes fresh sprigs of parsley, mint, and tarragon yogurt and/or yogurt sauce Method: 1. In a small bowl, combine grated onion, garlic, cumin, mint, parsley, cayenne, salt, pepper, and paprika. 2. Add ground lamb to a large mixing bowl. Add onion mixture. Knead into the lamb, making sure to evenly disperse the spices and ingredients. 3. Shape lamb onto skewers, making sausage shapes. I found it easier to use 2 skewers per sausage because the meat has a tendency to roll around just one skewer. Flat skewers can help, but I didn’t have any. The …

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Armenian White Bean Plaki | Lupia Plaki

Serves 8 This dish can be enjoyed hot or cold. We served the Plaki cold in an Armenian Meza style dinner (cold buffet) and scooped it up with flatbread. Ingredients: 1 1/2 cups dried Great Northern Beans, soaked overnight in water 1 Tbsp salt 2-3 medium carrots, peeled and diced 1 celery stalk, diced 1/2 cup diced onion 1 can diced plum tomatoes, drained 2 Tbsp tomato paste 1/3 cup olive oil 8 cloves garlic, quartered 2 Tbsp lemon juice 1 tsp Hungarian paprika 1/2 tsp cayenne 1/2 cup minced fresh parsley and stems 2 cloves, crushed chopped celery leaves (optional garnish) Method: 1. Add beans to a large pot. Add enough water to cover 1″ and salt. Simmer until almost done. 2. Add remaining ingredients, except for crushed garlic and celery leaves, and cook another 30 minutes. 3. Take off heat and add crushed garlic and celery leaves. Serve warm or cold. Adjust seasonings before serving if necessary. Beware of Baby. Armenian White Bean Plaki | Lupia Plaki Votes: 0 Rating: 0 You: Rate this recipe! Print …

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Beef Empanadas

Serves 4-8 Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick. Ingredients: 2 batches empanada dough For the Filling: 1 Tbsp butter 1 onion, minced 1 1/2 Tbsp tomato paste 3 cloves garlic, crushed 1/2 tsp dried oregano 1 tsp cumin 1/4 tsp cayenne 1/2 lb ground hamburger, 85% lean 3/4 cup low sodium beef broth 1/2 cup shredded Monterey Jack 1 hard-boiled egg, chopped 1-2 green onions chopped salt pepper Method: First, prepare the empanada dough. For the empanada filling: 1. Heat a large skillet over medium heat. Add butter and melt. Add onion and cook until softened and translucent. Add tomato paste, garlic, cumin, oregano, and cayenne. Stir thoroughly to combine and cook for about 2 minutes. 2. Add ground beef and cook until the seasonings mix in and meat is just cooked through. Add beef broth and simmer over low until most of the moisture evaporates and meat just looks wet. 3. Turn off heat. Stir in cheese, egg, and green onion. Cool filling …

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Hot Algerian Lasagna

Serves 8 Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life. NOTE: Cayenne pepper’s heat is rated in “heat units.” This recipe was made with a 35,000 cayenne, which is on the low-end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this information. Ingredients: 1 pound ground lamb or chicken 1/2 cup olive oil 1 medium onion, diced salt and pepper 1 Tbsp harissa 1 clove garlic, crushed 2 tsp cayenne pepper (or 1 tsp to make it mild) 1/2 tsp ground cumin 1/4 tsp ground caraway 1 Tbsp tomato paste 2 cups tomato puree, plus a half cup 1 can drained, rinsed chickpeas 1 cup water 3 medium potatoes, peeled and diced (about 1 lb) 1 lb no-boil lasagna sheets 15 oz ricotta 2 eggs 2 cups shredded mozzarella 2 cups shredded Gruyère Method: 1. In a large …

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