Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon.
Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.
The most famous chile in France is piment d’ Espelette, or the Espelette pepper, and it has become a cultural and culinary icon in the French part of Basque country. At first the Espelette farmers formed cooperative enterprises to protect their interests, and eventually they applied to the National Institute for Trade Name Origins for an Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was granted to Espelette peppers and products, giving it the same protection as more famous names, such as Champagne sparkling wine. Only ten villages are allowed to use the name “Espelette”: Espelette, Ainhoa, Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000 acres. Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious sauce is often served at the Celebration of the Peppers in the village of Espelette. Serve it over boiled potatoes and green beans.
The use of peanuts, also called groundnuts, in soups and stews is common over all of Africa but is especially popular in the west. "Chop" is African slang meaning food or a meal. The vegetables in this stew can be varied to suit your tastes; if you do, however, eliminate the okra it will alter the consistency of the sauce. The important step to remember in preparing this soup or stew is to mix some of the broth with the peanut butter before adding to the soup to keep it from curdling and breaking apart.