 Cooking Method - Simmer
There must be as many recipes for chili as there are cooks in Texas, New Mexico, Arizonia, California, and even Cincinnati! Cooks seem to guard their recipes as if they were classified information. This recipe is my version of the classic San Antonio chili. Health-conscious cooks should prepare it the day before, chill it, and skim off any fat that rises. Even if you aren’t concerned, the chili will taste better on the next day. The secret to this recipe is using the freshest possible ingredients. The more you stir, especially in the beginning, the better this recipe will turn out.
Depending on the cook, this rather amazing stew from the eastern Caribbean--particularly Trinidad and Barbados--can contain up to ten starchy ingredients, including yams, tannia, eddoes, taro, cassava, yuca, bananas, potatoes, pumpkin, and plantains. But since many of these ingredients are both hard to find and have similar flavors, I have adjusted the recipe somewhat.
This recipe, a classic Cajun sauce, can be served over grilled Cornish game hens or chicken. It is also great with fried seafood.
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. This recipe and others can be found in the following article:
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