West African cooking quite often uses the mixture of chiles and peanuts, which are called groundnuts there. This unusual soup uses peanut butter as the peanut source and is one that you can have it on the table in under an hour. Don’t eliminate mixing the peanut butter with a little of the soup before adding to the pot, or the mixture may curdle.
Island legend holds that the name of this sauce is a corruption of "Limes Ashore!", the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.
Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.
Horseradish is certainly not limited to prime rib, as evidenced by this recipe. According to Ron Smith of Smith and Smith, this is a great sauce to use both hot and cold. Use it heated over eggs, steak, and vegetables, or cold as a sandwich spread, or a dip for chips or veggies.
This versiion of the famous island seasoning is from Ann Marie Whittaker, who noted: "This is found in almost every home and is the secret to the success for many mouth-watering Bajan dishes." One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking, or frying.
"Chop" is an Afican Slang word for food or meal, and this recipe fits that term because it is a big meal! It contains some of the most basic ingredients of West Africa with garnishes similar to curry dishes--another food influence in Africa. In West Africa, the beef would probably be substituted with wild game, buffalo, antelope, etc. Use your imagination here in North America--elk, venison, antelope, or lamb. Serve the huge pot of stew and incredible condiments buffet style.
This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned.