Ingredient - Rice/Grain
West African cooking quite often uses the mixture of chiles and peanuts, which are called groundnuts there. This unusual soup uses peanut butter as the peanut source and is one that you can have it on the table in under an hour. Don’t eliminate mixing the peanut butter with a little of the soup before adding to the pot, or the mixture may curdle.
These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.
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 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.
Three distinctive flavors combine and complement one another in these muffins--the saltiness of the bacon, the nutty flavor of the blue corn, and a subtle chile heat that is not immediately discernable. These muffins need not be served at breakfast only. They compliment almost any chile dish, barbecue, or Southwest meal. You can substitute yellow corn meal for the blue if blue cornmeal is unavailable.
Brazilian rice is one of the staples of a Brazilian dinner and the holidays are no different. Brazilians most often make use of long grain rice, and the shelled pumpkin seeds give it the holiday zest that it needs while the kale (as well as the rice) is sautéed in garlic to add a touch of flavor. A touch of hot sauce adds zest to this side dish.
This recipe, along with other sizzling holiday snacks, can be found in the article
Hot and slightly sweet describes this recipe. Serve it with plain white rice. Eating the red chile pod pieces is not recommended.
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.
Coconuts were plentiful in Belize--in fact, Nancy almost was beaned by one while sitting on the porch. Since they were literally falling from the trees, we tried to use them as much as we could in cooking.
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