One of the Portugal's most notable dishes is named after the wok-like, copper pressure cooker in which it is prepared. It can be made with various ingredients but most commonly clams (ameijoas) along with small pieces of Portuguese spiced sausage (chouriço), garlic, onions, tomatoes, and a little piri-piri. Serve this with boiled new potatoes.
Three varieties of beans were found beneath the ash in the village kitchens of Cerén. Certainly they were boiled, and since they are bland, they were undoubtedly combined with other ingredients, including chiles and primitive tomatoes. The Cerén villagers would have used peccary fat for the lard and bacon, and of course would not have had cumin. But they probably would have used spices such as Mexican oregano.
This recipe is from Kathy Gallantine, who told about her search for the best ceviche. "If you wish to try Acapulco-Style ceviche at Palapa Adriana," she said, "a restaurant on the Malecón in La Paz, Baja California Sur, you must specially request it. The ceviche listed on the menu is served without the peas, carrots, and serrano chiles. Serve this dish for a light lunch or a light dinner on hot nights when you don't even want to turn on an oven!"
This pan-African soup is both cold and hot at the same time. The chiles add the heat, and it is very refreshing in hot weather. The chiles help to cool down the body. Serve it as a first course with fresh bread.
There are many parallels between fish soup and bouilabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africia. Any kind of fish and shellfish can be used but avoid oily fish such as mackerel or sardines.
I always make this soup in the spring when the fresh asparagus is plentiful. It does freeze well but the asparagus doesn’t, so I omit any garnish pieces of the vegetable when putting this soup up. Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving). I would normally add heat by throwing in some chiltepins when cooking, but the serrano juice worked well when added just before serving.
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.