Plantains, those banana relatives that are eaten as a vegtable, are cultivated in many African countries. This melange of sweet and hot platains make a delicious crunchy appetizer. Serve it wit Ugandan Groundnut Sauce.
This recipe is from David Paul's Lahaina Grill in Lahaina, Maui. This dessert may make you sing and is a guaranteed hit at any fun affair. It's also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter. Read more spicy cake recipe ideas here.
Connecticut barbequer and KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS for this book. Chef Paul has tweaked it a bit and suggested other products in case you can’t find the ones in the recipe in your area. If you can’t get Luzianne Cajun Spice, you could mix 1 teaspoon salt, ½ teaspoon cayenne, ½ teaspoon black pepper, and 1 ½ teaspoons fresh thyme (or ½ teaspoon dried).
Gombo means okra in West Africa, and that vegetable is the primary thickening agent of this simple sauce from Ghana. The sauce can be served like a soup or poured over potatoes, plantains, or other starchy tubers.
Like most stews, this one takes a while to cook, about 4 hours. It is interesting because it contains a number of pre-Columbian ingredients, namely Chiltepins, corn, squash, potatoes, and tepary beans. The spicy heat can be adjusted by adding or subtracting Chiltepins.