This is a special dish prepared for celebrations when guests are expected. If pine nuts aren't available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.
This recipe is from the classic vegetarian cookbook for chileheads: Hot & Spicy & Meatless 2, by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock. Order a copy here. In this recipe, we combine not only a vegetable but also a fruit and a few well-chosen chiles. Use fresh blueberries when available, although frozen berries will work as well. From the article Blazing Blueberries.
These bean balls from West Africa can be consumed hot or cold, as a snack or as a side dish. Some West Africans eat them with Nigerian Fried Red Pepper Sauce for breakfast! Others spinkle the balls while hot with additional red pepper or press crushed red chile pods into them.
I like to use blue corn in this recipe because of its nutty taste. But if you don’t have blue corn available, substitute yellow cornmeal. They will still be just as good. Another tasty variation is to add crumbled bacon to the mix. Normally I use 4 chopped jalapenos but I substituted the jalapeno pulp for this experiment. Serve these in place of cornbread with barbecues, picnics, or even as a breakfast muffin.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.