 Difficulty - Easy
This basic sauce can be used in any recipe calling for a red sauce, This highly aromatic Burmese sauce is commonly used to heat up Southeast Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun. This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.
This delicious thick, yellow soup is rich in flavor and chilies. Serve it as a first course and serve the Fruity Lamb Tajin as the entree.
Lentils have always been a source of protein in parts of Europe, much of the Middle East, and India. They were probably brought to Africa by the spice traders, and they have been utilized in cooking since the time of the ancient Egyptians and the Sumerians. The are a simple staple that can take on a lot of seasoning and spice.
From Sierra Leone, here is one of the more unusual hot sauces. Besides palm oil, it is charaterized by greens such as cassava or sweet potato leaves: spinich makes an adequate subsititute. Some versions of this dish are more of a stew than a sauce, but this one is designed to be served over rice. This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. So named because the halved peaches resemble flowers, this dessert is a classic from the '50s. It can be served with ice cream or whipped cream. The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version. Serve with curries or other Indian foods. From the article "Perfectly Pungent Peaches" by Dave DeWitt here. Each Afican country seems to have its own version of peanut soup, or groundnut soup. It is common all over Africa, but it is especially popular in the in the western part. The soup can be made a day head to blend the flavors, and then carefully reheated.
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