Difficulty - Easy
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.
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
Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb. All game available from butchers is farm raised and is not as “gamey” as wild meat. Because venison is so low in fat, often the cook needs to add additional oil or fat during the cooking. It is best cooked rare or medium-rare. If you can find it, you can substitute elk for the venison.
Not all Southwest salsas are tomato-based; this one utilizes tomatillos,
the small “husk tomatoes” that are grown mostly in Mexico, but are
available fresh or canned in many U.S. supermarkets. The natural
sweetness of the mango blends perfectly with the tartness of the
tomatillos. Note: This recipe requires advance preparation.
This Middle Easter dish is popular in Egypt and Sudan. It contains quite a bit of sesame seeds, and they are one of the oldest plants grown for oil. In Africa, sesame is call been or simsim. Serve this dip with raw vegatables or crackers.
Rick Browne has gathered award-winning recipes from famous grillers from across the country to supplement his own creations. When his decades of experimentation, travel, and down-home grilling know-how come together, the results are truly inspired. Try this amazing recipe for pork spareribs as a celebration of what summer’s all about…then go buy the book!
This is a favorite desert, using the ever-present rice. The vanilla essence is sometimes omitted in villages where it may not be available.
The interesting combination of shrimp and bananas gives this west African dish an exotic flair. It is light and delicious. Serve it with hot, cooked rice
"The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill and turned the grill on to its lowest temperature allowing the salt block to warm gently (this also removes any moisture that might be on the block). Then I slowly increased the grill’s temperature until the salt block reached the desired temperature… for me the process took about 45 minutes until the block reached 550 degrees F. The key is to slowly increase the temperature otherwise the block may shatter." Read the entire article on salt block cooking by Mike Stines here.
This unusual salad is from Martin Yan, who gave it to us some years ago, but it still holds up well. It is easy to make and easy to eat! The ingredients all meld together to produce a salad with that is excellent to serve with almost any dish.
From the article Exotic and Spicy Salads.