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The term "16-18 count fresh shrimp" refers to the size of fresh shrimp. In this case the shrimp would be medium sized, or it would take 16-18 of them with the shells and heads on to make a pound. All of the ingredients in this recipe can be found in major supermarkets. Serve this curry over cooked basmati rice.
This recipe is quite popular in the Grenadines, where the population does not consider it particularly hot. But I say it creates enough heat to melt the polar icecap! Most people would use a maximum of 2 habaneros, so make adjustments according to your palate.
These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.

This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach 

Berbere is the famous, or should we say, infamous, scorching Eithiopian hot sauce.  One recipe we ran across called for over a cup of powdered cayenne!  It is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment.  Tribal custom dictated that it be served with kifo, raw meat dishes that are served warm.  This sauce will keep for a couple of month under refrigeration.  Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews.  Extremely Hot!

Here it is, Big Bob Gibson's recipe for his infamous White Barbeque Sauce. This recipe has been published for years on the Internet, but I trust that this one is the real thing. This is the version as published by Mike Mills in the fantastic book, Peace, Love and Barbeque. Enjoy.
Slow cooking is the key to a good biriani.  The Indian origina of this South African dish are evident with the many spices that are included.  It is frequently served at weddings and other celebrations.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

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The Galley del Mar in Ridgeland, Mississippi, is an "upscale resort-area restaurant for fine, casual dining," according to owners Wayne Craft and Larry McCandless. Its specialty is spicy seafood dishes prepared by a collaboration of their cooking staff supervised by Lloyd Kent, but occasionally they drift off into the area of chili con carne. Note: This recipe requires advance preparation.
This exciting, thick soup marries the dark colors and flavors of the beans and chipotle chiles, but there's quite a few other ingredients as well. Serve this with a hearty bread and your favorite sharp cheese. Note that this recipe requires advance preparation.
 

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