Feature Recipe

Country Spotlight: Brazil

Feijoada, the national dish of Brazil - serves 20
Pronounced "cheb-oo jenn," this is considered the national dish of Senegal. The recipes for it vary from a simple bowl of rice and vegetables to more elaborate combinations of vegetables, spices and sauces.

Country Spotlight: Senegal

Tiébou Dienn
Pronounced "cheb-oo jenn," this is considered the national dish of Senegal. The recipes for it vary from a simple bowl of rice and vegetables to more elaborate combinations of vegetables, spices and sauces.

Directions:

1. In a blender or food processor, purée all the paste ingredients except the fish and oil, or chop them finely and mash into a paste with a mortar and pestle.
2. Using a sharp knife, cut deep slits in the fish, being careful not to cut all the way through. Stuff the paste into the pockets formed by the slits.
3. Heat 2 to 3 inches of oil in a large heavy skillet or pot, and carefully fry the fish until it is golden brown. Remove the fish from the pot and drain on absorbent paper or cloth.
4. Pour off all but a few tablespoons of the oil. Add to the pot the onions, soy sauce and tomato paste, along with about 6 cups of water. Chop the vegetables into large chunks except for the okra which should be left whole. Stir all the vegetables and the pepper into the pot and cook over moderate heat until tender. For the last couple of minutes of cooking, carefully add the fish.
5. With a slotted spoon, remove fish and vegetables to a heat-proof container and put in a warm oven. Measure the water left in the pot, pouring or adding as needed for the amount of rice you are cooking (about 2 cups of water per cup of white rice, or 2 ½ cups water per cup of brown rice). Add the rice to the water and cook; it will be flavored and colored by the residue of vegetables and spices.
6. To serve, spread rice in a large bowl or on a platter, and distribute the fish and vegetables evenly across it.

Country Spotlight: Sierra Leone

Egusi Soup

Directions:

1. Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
2. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
3. Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
4. Add tomato sauce, water, and shrimp and simmer for 10 minutes.
5. Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.

Country Spotlight: Haiti

BANANE PEZÉ

Directions:

Peel plaintains and cut into 5 pieces each. Place oil in a deep frying pan on medium heat. In a small bowl, add remaining ingredients and set aside. Place cut plaintains in hot oil. Cook plaintains for 5 to 7 minutes on each side. Remove plaintains and lower heat. Quickly flatten plaintains using a plaintain smasher (Tostonera). Soak flattened plaintains in water mixture and place in oil on medium heat. Turn plaintains on each side until crispy and golden brown. Place fried plaintains on paper towels to remove excess oil. Serve hot.

Excellent with “Griot” (Fried Pork)…

Country Spotlight: Cuba, Puerto Rico, Dominican Republic

Caribbean-Style Sofrito - Common in Cuba, Puerto Rico, and the Dominican Republic, sofrito is a blend of herbs and vegetables used in Afro-Latin/Caribbean cooking to season rice, bean, and meat dishes. It has no salt, and appeals to those unfamiliar with Caribbean food because of its authentic taste. The ingredient is vegetarian friendly and can be adapted to accommodate vegans. Adapt the ingredient amounts to suit your personal tastes.

Directions:

• Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. Blend or pulse according to your preference to make a chunky or smooth mixture. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.

• Freeze the sofrito in resealable plastic bags and use as needed, or spoon into ice cube trays to freeze in portions.

Country Spotlight: Ghana

Spinach with Salted Fish

Directions:

• Soak the fish overnight to remove most of the salt. Rinse, clean, and bone the fish. Shred it into small pieces and set aside.

• Boil the plantains, taro root, and yam slices in salted water until tender. Place the uncooked spinach inside a fine-mesh sieve on to of the boiling vegetables to steam very lightly for 5 to 7 minutes..

• In Ghana we traditionally mash the spinach, onions, tomatoes, and half the fish in an aportoryiwa (pronounced apor-tor-ye-wa), a flat-ended wooden masher. In a modern kitchen, however, I suggest that you use an electric blender or food processor to blend these ingredients together.

• Heat the oil in a small skillet, add the garlic, and lightly fry until it begins to brown. Remove from the heat and stir in the turmeric. (Traditionally, palm oil is used in this recipe, but vegetable oil mixed with turmeric makes a wonderful substitute.)

• Place the blended spinach mix in 4 small bowls. Top each portion with 2 teaspoons of the turmeric-garlic-oil mix, and sprinkle with some of the leftover fish.

• Decorate each bowl with the boiled vegetables and serve.