 Difficulty - Easy
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.
This method of making chile sauce differs from others using fresh New 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.
This is the green chile counterpart to Ethiopian Berbere, but there are some differences. It's green, it's much milder, and instead of placing it in stews, it's a condiment or dip for breads and meats.
Here is another popular fritter from West Africa with two sources of chile heat. Serve them with a dip
This recipe is from Ronald Lewis Buchholz whohails from Fitchburg, Wisconsin, by way of Milwaukee, and the ingredients in this smoked stuffed jalapeño recipe reflect his heritage and some of his favorite foods. It makes creative use of an empty dozen-count cardboard (not Styrofoam) egg carton with the lid cut off. For a smoky flavor, put ¼ cup unsoaked hardwood chips on the fire before covering the grill. The blending of eggplant (often called garden eggs) and fish creates a unique taste treat from Ghana. The extra taste addition comes from shrimp. Because the eggplant is salted to remove excess moisture, go easy on any additional salt when cooking this dish.
For some reason, habanero chiles work particularly well with fruits. From the book Il Gelato Secondo Matteo, by Carlo Correra. |
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