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Difficulty - Moderate
Thin wheat noodles, such as Japanese somen, are perfect for light dishes such as this. The bright green color of the peast is complemented by the yellow turmeric-based curry marinade in which the shrimp are cooked The pungeng flavors of garlic and lemon zest offer a subtle, bitter counterpoint to the sweet and tangy character of the dish.
A "high tea" treat in South Africa, this spicy pastry of sorts originated in India but was transferred to South Africa by railway workers.  Feel free to add more heat by increasing the amount of cayenne.

This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the "eyes," drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You'll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!

From South Afirica come these delicious kebabs that are deliberately made small so that they fit the appeitizer designation.

This recipe is from the Texas Gatorfest.

This recipe is based on a sweet potato/chorizo soup recipe from chef Jamie Oliver, which I modified to feature pumpkin. And boy, did it ever work! Read the entire article on the Burn! Blog here.

This is the classic enchilada dish served at the early 1960s Albuquerque restaurant, Videz, owned by Pete Benavidez. The restaurant was torn down to make way for Interstate 40, but the recipe lives on. From the article Albuquerque's Food History is All About Chiles.

Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords. A churrasco is simply a Brazilian mixed barbecue, featuring beef and pork—but feel free to throw in a few sausages, as that’s the way it’s done in Brazil.

Note: this recipe requires advance preparation.

A wide variety of seafood is both extraordinarily popular and available in South Africa.  This spicy starter features crayfish steamed in wine, vinegar herbs, which is then reduced to form the base of a hot butter sauce.  Please note:  To preserve the succulent flavor, the crayfish must be freshly steamed and should not be refrigerated between steaming and serving.  The sauce, too, should be freshly makde and spooned over the crayfish while it is still warm.

This recipe combines a marinade, an injected marinade, and a stovetop smoker to create smoked pork chops that equal what comes out of the offset smoker in warmer months. Leave the cover slightly open until a light smoke develops (about 10 minutes or so) then slide the cover completely closed and smoke the chops for 30 minutes while preheating the oven to 400 degrees F.  Serve with garlic mashed potatoes and sautéed green beans.  Note: This recipe requires advance preparation.

 

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