Cooking Method - No Cook
Here is an unusal-- and spicy-- salad from Madagascar.
Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
This is by far the most unusual barbecue sauce in Latin America. Because
it contains fresh avocados, it must be used immediately and cannot be
stored. Use it to marinate and/or baste grilled or barbecued shrimp,
beef slices, or chicken.
This recipe has a double hit of habanero both in the oil and in the mustard. For a milder version, cut down the marinating time and/or use unflavored olive oil.
Tortas are sandwiches and they are made with Mexican bolillo rolls. Similar to crusty French rolls, they are the most popular bread in Mexico after tortillas. Surprisingly, ham and cheese is a common torta combination although almost anything can be used as a filling, including beans. I’ve taken some liberties with the mayonnaise by adding chipotles, but it tastes so good with any number of fillings, I had to include it.
This recipe and others can be found in the following article:
by Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
This classic sauce is thought to be of Tunisian origin, but is found throughout all of Africa. It is used to flavor couscous and grilled dishes such as Kebabs. Harissa Sauce reflect the region's love of spicy combinations all with a definite cumin and coriander flavor. Cover this sacue with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.
From one of my far-flung writers, Linda Lynton, this recipe is a basic
sauce from northern India and Nepal. She noted: “Although this specific
recipe was given to me by a Patna housewife, some peasants originating
from a remote Himalayan village in Central Nepal and housewives from an
equally remote village in North Bihar gave us the same recipe.” Use it
as a topping for chicken, fish, or vegetables.