Serves 6 This spicy one pot dish is a meal unto itself. If you have a band of merry-men coming over for dinner, serve them heaping spoonfuls of this hearty and wholesome rice and they’ll leave with full bellies and even merrier grins. While Riz au Gras is eaten throughout West Africa, 0ur version is from the Ivory Coast as taught me by Linda of Tropical Foodies. NOTE: You may cut down or omit the chili powder if you would like a mild dish. Ingredients: 3 Tbsp vegetable oil 1 small onion, chopped (or half a big one) 4 cloves garlic, crushed 1 lb stew beef, cubed 2 cups white rice 4 cups water 1 1/2 cups tomato puree 1 tsp oregano 1/2 tsp chili powder (for medium heat) salt & pepper Method: Heat the oil in a heavy bottomed pot. When shimmering, add in two of my BFF’s – onion and garlic. Cook them until translucent and fragrant. Next, increase the heat to medium-high and add seasoned beef. There will be a sizzle as the meat …
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Serves 6 This elegant appetizer showcases creamy avocado and delicate shrimp. Your guests will never know it only took you a few minutes to throw together (make the shrimp salad an hour or two ahead – cut the avocados immediately before serving). Ingredients: 1/2 lb cooked & cooled shrimp (shelled) 1T ketchup 1T mayo 1/4 of a fresh lime, juice (or to taste) 3 avocados, halved and pitted Method: Cut shrimp into little pieces. Behold the little nuggets of shrimp goodness. A bit of ruby red ketchup for sweetness. And creamy white mayo for richness. That’s how they roll in the Ivory Coast. A splash of lime juice pulls all the flavors together. Sprinkle with salt and pepper and stir to combine. Spoon into avocado halves and serve on a pretty platter to pretty people. Preferably by the beach. With a smile. West African Shrimp in Avocado boats Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This elegant appetizer showcases creamy avocado and delicate shrimp. Your guests will never know it only took …
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Serves 4 We almost had another epic fail on our hands. Thankfully, however, Linda of Tropical Foodies saved the day. The end result? Creamy, smoky, turkey goodness. Read on to learn the critical lesson I learned about how to cook with melon seeds. Tulsa Shopping Connection: melon seeds are available in Tulsa at Ebute Metta Tropical Market. Pumpkin seeds are in the bulk section of Whole Foods. Ingredients: oil 1 small onion, chopped 2 cloves garlic, crushed 1 smoked turkey thigh (available by the meat counter), cut into pieces 1/2 cup melon or pumpkin seeds 1 cup water plus 1/2 cup 1/2 cup tomato puree Method: We get things started by heating up oil in a pot over medium heat. Cook onions … … and garlic, until fragrant and soft. Meanwhile, take one smoked turkey thigh. Which are giant, by the way – especially if you’re only used to dealing with chicken thighs. Using a sharp knife, cut it into chunks. It doesn’t have to be pretty, but it helps if they are roughly the same …
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Serves 4 This beautiful arranged salad is perfect for a family-style dinner party. You could also make individual portions. However, if all this seems like too much muss and fuss, feel free to chop and toss, without taking time to do the careful arrangement. Everything will still taste wonderful. Promise. Ingredients: 1 head romaine, sliced 1 tomato, sliced into wedges 1 orange pepper, sliced thinly 1 jar heart of palm, each one sliced in half lenthwise 1/2-1 lime, juiced olive oil, to taste Method: Get yourself a beautiful platter. Pile it high with crunchy, crispy, lovely romaine. Add tomatoes in a circle, around the outside. Sprinkle the peppers over the top, towards the center. We’re making a masterpiece here. Slice up your heart of palm. Not your heart. Here’s what they look like… they come whole, as you see on the left. I sliced them lengthwise, as you see on the right. They taste vaguely like artichoke hearts, but crunchier. Squeeze fresh lime juice over the whole salad. And anoint with a happy drizzle of olive oil. …
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Serves 2-4 Gallitos de Papa uses simple seasonings for big flavor. The smoky paprika and garlic go a long way to wake the humble potato up. An especially great breakfast/brunch dish, this Costa Rican favorite is perfect for serving with eggs. Traditionally served in corn tortillas – feel free to moisten with fresh salsa or sour cream. Ingredients: 4 small potatoes, cubed 1/8 cup olive oil 4 cloves garlic, crushed 1 tsp paprika 1 tsp sugar 1 tsp salt water (optional) chopped cilantro, for garnish Serve with Corn Tortillas Method: Add the oil to a wide skillet and heat over medium. The entire 1/8 cup is necessary to keep the potatoes from sticking. Sometimes our waists have to sacrifice for the good of mankind. Or for functionality and flavor. You’ll thank me later. When hot, add garlic and cook for a minute. And, when I say a minute, I really mean until fragrant. This could take as little as ten seconds. Yikes. I almost cooked mine too long. See? Garlic cooks very fast – you …
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Makes about 36 candies Behold my epic fail – homemade “Caramel Milk Candies.” I planned to make these typical South American candies for Halloween. Little did I know, I was in for a real mystery even Sherlock Holmes couldn’t solve. You see, metal cans are not transparent. I was literally cooking blind. As I learned, this is a tragic prospect when it comes to candy making. Despite my diligent efforts (nerdy, even) to make and remake these candies, I failed. I’d keep going, except I’m terrified of my next gas bill. Ingredients: 1 can sweetened condensed milk parchment paper Method: 1. Bring water to boil. Choose a pot an inch or two taller than the can of sweetened condensed milk. Meanwhile, remove the label from the can. You’ll thank me later, when you don’t have to clean paper shreds out of your pan. 2. Make two holes in your can. This is a safety measure. Not everyone does this. I do because I’m not that into exploding cans. 3. Place can in boiling water. Cover …
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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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Serves 4 The people of the Congo forage for mushrooms deep within the forest. Mushrooms provide important nutrients and calories, especially when meat is scarce. This recipe is all about the lemon – with a flavor so intense that it brightens up any dish. Would be great with fish or wild rice. Ingredients: oil 8 oz button mushrooms, sliced 8 oz shiitake mushrooms, sliced 8 oz baby bella mushrooms, sliced 1 lemon, juiced salt & pepper Method: Heat up some oil in a large pan or wok over medium-high. Throw in the mushrooms. It’s not easy to chop a pound and a half of mushrooms. Unfortunately, Ava’s too young to use a knife or I would have put her to work. Mushroom #1 – button mushrooms Mushroom #2 – crimini mushrooms (a.k.a. baby bellas) Mushroom #3 – shiitake mushrooms Sautee until the mushrooms are soft. Lots of juices will accumulate in the pan. That’s ok, they form a light sauce around the mushrooms. It might be looking like mushrooms are the star of this dish …
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Serves 1-2 Piled high with juicy, sweet tomatoes, crunchy cucumbers, and rich eggs and mayo, this sandwich is popular in Comoros. Ingredients: 8″ piece of baguette (I had to buy wide-style – “rustique” so it holds more) 1-2 tomatoes, sliced 1 cucumber, sliced (or 1/2 an english cucumber) 3 hard-boiled eggs mayonnaise, to taste Method: Slice a baguette in half lengthwise… watch your fingers! Spread with a thin layer of mayo. Or thick, if that’s more your style. Next, place juicy slices of ripe tomatoes. The juices will seep into the bread a bit and make for excellent flavor. Add the cukes. I used English cukes so I didn’t have to peel them. Add a sunny layer of hard-boiled eggs. Ava loves hard-boiled eggs. She’s so wise for her age. Cover with the top half of the bread and … … slice up to eat! Share if you dare… Comoros Sandwich Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Piled high with juicy, sweet tomatoes, crunchy cucumbers, and rich eggs and mayo, this …
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makes 1/2 cup This rich dipping butter has warm vanilla undertones, mellow onion/garlic flavor from the shallot, and a bright acid note from the white wine. Recipe inspired by the New York Times. Ingredients: 1 stick (8 Tbsp) butter 1 shallot, minced (about 1/4 cup) 1/3 cup white wine 1/2 vanilla bean, split salt pepper Serve with Boiled Lobster Method: Melt a tab or two of butter over medium heat. Add shallots and cook. Shallots are incredible. I don’t think I’ve used one in 5 years. Thank goodness this recipe came along, to knock me to my senses! Once the shallot is soft and translucent, add white wine. Take a sip, if you have some extra. Simmer for several minutes, until almost all the liquid evaporates. Then, whisk in the rest of the butter. And add the scrapings of half a vanilla pod. Fresh vanilla scrapings take this dipping butter over the edge, into the realm of the divine. A little salt and pepper seals the deal. At this point many smart people – like the people …
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Makes 1 liter of “concentrate” Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply thin with extra milk before serving. Ingredients: 1/2 cup oatmeal 4 cups milk (plus extra for thinning drink) 1/4 cup brown sugar 1/2 tsp cinnamon Method: Heat milk in a large pot. Bring to a simmer… Add oatmeal. I used “3 minute” Irish oatmeal. Season with a big dollop of cinnamon. Smells like autumn joy. Then add sugar – white or brown, your preference. Simmer for about 10 minutes and then give a buzz with an immersion blender. You could also puree it in a regular blender too. Chill in the fridge. When ready to drink, add extra milk to thin to desired consistency and stir. Serve with some extra cinnamon and a big grin. After all, you just made the tastiest drink in town! Colombian Oatmeal Smoothie | Avena Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply …
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Serves 2-4 Ahhh… nothing like a nice glass of cola. But what about in rice? The slightly sweet taste will leave you begging for more, especially when served with spicy food (as is common in Colombia). Ingredients: olive oil 1 small onion, chopped 1 cup rice 1 cup broth or water 1 cup cola salt pepper Method: Add a little oil to a small pot. Olive oil makes the world go round. Heat over medium and add chopped onion. Stir and cook for about five minutes. Once they are soft and starting to turn golden, add rice. Stir and cook another few minutes, until rice is hot. Add stock… (or water)… And some cola. Beware the fizzies. Mmm. Drink the leftovers. Or use it to make a Brazilian Mocha Cola! Add salt and pepper. Um. I totally added way too much pepper. This rice had bite! Bring to a boil. Cover and reduce to a simmer. Cook for about 16 minutes. Turn off heat and eat – OR, if you want the best rice ever, follow …
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