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Chile - Cayenne

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 


Ethiopian food is unique in its flavors and is flavored with chiles rather than curry.  When you have a chance ot eat at an Ethiopian restaurant, go with several people and order different dishes, and make sure to include Ethiopian Chicken Stew.  You will find the mean includes Injera Bread that is used to scoop up the food, rather than forks.  Serve the stew the same way when you make it.
This tasty clarified butter is a basic ingredient in the preparation of traditional Ethiopian foods.  It is also great spread on breads of any kind.

Fish is such a common and cheap food in West Africa, it's no wonder that there are numerous recipes for spicy fish cakes such as these.  Try them served hot with a spicy dipping sauce.

 

A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo! Often served as a main dish, this "soup" may contain chicken, meat, or ham in addition to vegetables, tomatoes, and spices. Serve with potato salad, sourdough bread and blackbottom pie for dessert. Note: Gumbo can be prepared ahead of time. Prepare the gumbo up to the point to where the fish is added. Refrigerate until ready to heat and serve.
Here is another popular fritter from West Africa with two sources of chile heat.  Serve them with a dip

"This recipe was given to me by a Hawaiian acquaintance," says Norma Kalina of Van Nuys, California.

This recipe is found in Medicinal Plants of the West Indies by Edward S. Ayensu.
Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.
This South African recipe is a party favorite.  However, take care to not over cook the calamari; it turns from tender to tough and chewy very quickly, so removed from the pan the moment it is done.
 

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