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West African Peanut Kebabs | Suya

My pantry’s name is Patty.* She’s actually just a shelf in the laundry room, above the vacuum cleaner and mop, but I love her all the same. Right now she could use a diet – she is packed with boxes upon boxes of noodles, rice, 8 kinds of oils, soup, 4 bags of coffee from around the world, 4 kinds of dried chili peppers, and fishy bouillon cubes I bought 2 years ago for one of our Global Table meals and promptly forgot to use (I’m going to go ahead and presume they aren’t good any more). Just the other day I unearthed three bulk bags of peanuts in the back corner of the shelf. This is what happens when Patty is in disorder. When I don’t clear through her clutter. I’ve never been happier to have too many peanuts in my pantry. It means I get to make Suya, west African Peanut Kabobs. These kabobs, ever-so-popular in Nigeria, crackle with the most addictive crust – ground peanuts seasoned with fresh ginger, garlic, paprika, onion powder, and …

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Jamaican Escovitch Fish

Makes enough Escovitch topping for 2-3 meals. I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish  Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it’s most basic, Jamaicans briefly cook fresh veggies in spiced vinegar, pile them on top of fried fish, and ladle extra vinegar sauce over the top. The veggies retain some crunch while also making the mouth pucker up. Big time. Oh, and there’s a little burn, too, thanks to hot chili peppers. What’s not to love? Ingredients: 1 bell pepper, sliced in rings hot pepper, sliced in rings (jalepeno, habenero, etc) – to taste 1 onion, sliced in half moons 1 large carrot, sliced in matchsticks 1 chayote, seeded and …

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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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Fried Fish

Serves 3 Fried fish is a common food around the world. At its best this dish is crispy with a moist, flaky interior. The secret to great fried fish is to preheat the oil completely before adding the fish. Also, dredging the fish in a little flour ensures a golden, crispy surface. You can use any fish, just watch the thickness – thin pieces will cook up in a flash. Ingredients: 3 fish fillets (we used catfish) 1/4 cup flour 1 tsp pepper 1 tsp salt Method: In a large plate, stir together flour, pepper, and salt. Dip fish into the flour, lightly coating both sides. Shake off excess. Heat up enough oil to come up the sides of the pan about 1/4″ When hot (your flame should be around medium/medium-high), add fish. You can test to see if its ready by dripping a tiny drop of water in the pan. If it sizzles, it is ready. I love the sound of sizzling oil. Cook on each side until golden brown. Drain over paper towels to remove …

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Fish with Tomatoes & Red Palm oil

Serves 2-3 Make this African dish with your favorite white fish. In Burundi, they use whole Ndagala or mukéké. The tomatoes and onion make a fresh, brothy sauce, while a pinch of fresh parsley enhances the flavor. Sometimes the fish is fried separately, then added to the sauce. I prefer the health benefits of gently steaming the fish over the sauce. Ingredients: 1 Tbsp red palm oil 1 lb fish (we used cod) 1 onion, chopped 3 tomatoes, chopped 1 habenero (whole or halved) 1 cup water Salt to taste Method: 1. Heat oil over medium heat. Add onion and cook until soft. Then add tomatoes, habenero, water, and salt. 2. Simmer, uncovered, about 15-30 minutes, until the tomatoes break down into a light, brothy sauce. If you prefer a more reduced sauce – or less, adjust time to your preferences. 3. Add fish, cover, and cook until done. This will depend on the thickness of your fish. Check to make sure the fish flakes easily to determine if done. Ours took about 15 minutes. Tomatoes …

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