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Cooking Method - Fry
The credit for this recipe goes to Big Daddy, whoever he is. Feel free to spice this up by adding a couple of teaspoons of minced serrano or jalapeño chiles.
These interesting corn cakes from Ghana can be eaten hot or cold, alone, or with roasted peanuts for a snack or appetizer.
To bake the wings, place in a roasting pan. Brush with melted butter and sprinkle with salt and pepper. Bake in a 450 degrees F oven until lightly browned and cooked through, about 30 minutes.
Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén 
in El Salvador have developed sauces to serve over meats and vegetables?
After all, there is evidence that curry mixtures were in existence
thousands of years ago in what is now India, and we have to assume that
Native Americans experimented with all available ingredients. Perhaps
this mole sauce was served over stewed duck meat, as ducks were one of
the domesticated meat sources of the Cerén villagers.

Named from ahuacatl "testicle" and mole, meaning “mixture,” this pulpy sauce moved from strictly Mexican use into America around 1900 and slowly increased in popularity as the avocado became more available in American supermarkets.  It really took off after the introduction of corn chips in the 1960s and now is found pre-made in various packages everywhere, but many of them are bland and lack the full flavor of guacamole made from scratch.  This version is traditionally made with a molcajete y mano, a large Mexican mortar and pestle carved from volcanic rock. If you don't have a molcajete y mano, you can smash the avocados with a fork or potato masher. From the article Avocado Madness!

 

This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

 

This recipe hails from Algeria, where it is a popular appetizer.  Note the use of paprika here -- it was introduced form Hungary via Spain.
Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well--either smooth or crunchy.  Its most common usage is to spread over fried chicken or fish or serve it over rice.
Variations on this hot sauce appear all over Africa, with the key 
ingredient being peanuts in any form. Here, peanut butter works
well--and it's the cook's choice to use smooth or crunchy! Ladle it over
fried chicken or fish.
 

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