The use of curry is a more recent addition to West African recipes. Curry mixes well with the many clasical African ingredients to create modern versions of the tradition foods. The hot curry powder blends nicely with the coconuym milk to create a tangy Nigerian soup, tempered with the mild taste of the coconut milk.
This soup recipe originated in South Africa, and the curry flavor is thought to have come from the influence of the many East Indians brought into South Africa to work on the railroads. Where there are groups of people with specific food tastes, ther are bound to be crossovers into the existing cuisine of a place.
Also unique to Texas barbecue is the combination of two Texas favorites -- brisket and Dr Pepper soft drink. Dr Pepper was created by German pharmacist Charles Alderton in Waco in 1885 and was nationally introduced at the 1904 Louisiana Purchase Exposition.
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.
Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.
Nothing keeps you warmer on a cold winter night than a bowl of paprika soup, which is a variation of the popular Hungarian goulash. Since "hot" paprika is hard to find, I bring up the heat by adding small dried red chiles, rather than adding a lot of paprika which can make the soup excessively sweet. Traditionally, sour cream would never be served with this soup by any central or eastern European, but I think it adds a creaminess makes a nice finishing touch.
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.