A wide variety of seafood is both extraordinarily popular and available in South Africa. This spicy starter features crayfish steamed in wine, vinegar herbs, which is then reduced to form the base of a hot butter sauce. Please note: To preserve the succulent flavor, the crayfish must be freshly steamed and should not be refrigerated between steaming and serving. The sauce, too, should be freshly makde and spooned over the crayfish while it is still warm.
This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. It takes a bit of effort, but it produces enough for a party, so make this dish for a special occasion.
Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite beverage, with the addition of alcohol. He commented: "Salud! Drink to the Old World and the New."
Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? Grilling. His food of choice: burgers. You can read the full story at the link above, or check out his favorite burger recipe here:
"This recipe was handed down from a singer who swears she has stopped numerous sore throats by drinking this tea regularly upon any hint of a cold," says Brenda Roes of Glendale, California. "I've since added to it, and it has helped me combat the winter nasties. It tastes horrible."
This is an exciting blend of fresh, light flavors that makes a great beginning-of-the-meal palate stimulator during the summer. It has beautiful color and a slight bite from the ginger. A thinly sliced lime wheel makes an excellent garnish when floated on the soup with a dollop of sour cream.
Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well--either smooth or crunchy. Its most common usage is to spread over fried chicken or fish or serve it over rice.
Indonesia grows goats rather than sheep, yet "mutton' was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt