Recipe: Red Kidney Beans with Plantains

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Serves 4 If you can make this African bean dish a day ahead, please do. The sauce will thicken and coat every millimeter of the beans with chili and onion goodness. Great side dish for a party! Ingredients: 3 cups prepared red kidney beans (2 cans) 2 Tbsp red palm oil 1 onion, sliced 1 plantain, sliced salt 1 tsp chili powder 2 cups water Method: 1. Heat oil over medium heat, cook onion 2. Add beans, plantains, salt, and chili pepper. Cook for a minute. 3. Add water … [Read more...]

Recipe: Spiced Lamb Kabobs (Brochettes)

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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 … [Read more...]

Recipe: Spiced Peanut Powder (Kan Kan Kan)

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Makes about 1/2 cup This is my own version of the jarred Kan Kan Kan spice blend popular in Burkina Faso. The raw peanut powder offers a slight grassy flavor, dominated by heat from the chili powder and saltiness from the bouillon. Try with our Grilled Lamb Brochettes. While the jarred stuff alleges to be an aphrodisiac, I happened upon the description of this spice blend on an expat blog which - unfortunately -I can no longer track down. I mixed it together to taste. If you want the … [Read more...]

Technique Thursday: Recipe and information about Llajua (Bolivian Hot Sauce)

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If you want to eat like a Bolivian, I highly recommend you try Llajua.  Bolivians happily splash this liquid fire over their meals as casually as Americans use ketchup - perhaps even more profusely. The stuff goes on everything - from soup to grilled meat, boiled vegetables, savory pies (like the Salteña), and more. The heat originates from the locato pepper, rated between 30k and 100k on the Scoville Unit. From what I gather, the locoto is like a mild habanero. Ha. Mild. Habenero. What an … [Read more...]

Menu: Bhutan

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I'm not sure I stand a chance with Bhutanese food. You may find me with my head in a bucket of ice before this week is over. I'm originally from New England where we don't "do" spicy. In fact, my strapping Oklahoman husband is the only reason I can eat anything remotely spicy. Just looking at him down so-called "hot" buffalo chicken makes me sweat (although some of that is because of the crush I had - and continue to have - on him). Year after year of his teasing has worn me down and I've … [Read more...]