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One of the most enjoyable parts of travel is to taste the foods that are indigenous to different countries and cultures.If you judge Mexican food by local restaurants you would miss the incredible variety of moles for Oaxaca, for example. The stews of Hunan province are not served in Chinese restaurants and African food is hard to find outside of large cities.But traveling to all these regions to sample these wonderful cuisines is impossible, so we turn to cookbooks. A newer and faster and cheaper way to do that now is to download an Ebook from someone who is familiar with these foods and has tested each recipe. You can print each recipe as needed and keep the rest in a file on your computer.Here is one recipe from Hot & Spicy Soups & Stews From Around the WorldAfrican Chicken StewWest AfricaServes 4 to 6Note: This Stew is Hot! Adjust the amount of chiles to your tastesIngredients:1 ˝ lb. boneless chicken breasts, cut into bite size pieces1 inch piece ginger, peeled and chopped˝ tbsp. paprika1 tsp. each ground nutmeg, coriander, cinnamon, and allspice2 tbsp. vegetable oil1 14 oz. can tomato pieces2 habanero or Scotch bonnet chiles, finely chopped1 onion, chopped2 cloves garlic, finely chopped3 cups chicken stock1/4 cup chunky peanut butter2 sweet potatoes, peeled and cut into bite size pieces5 dried chiles, soaked for 2 hours in hot water2 tbsp. red wine vinegarparsley for garnishDrain and chop soaked dried chiles, set aside. Heat the vegetable oil in non-stick stew pot. Add onions, garlic, ginger, fresh chiles, fry until the onions have begun to soften. Add chicken cubes, fry until very lightly browned. Add spices and cook for 3 minutes, stirring constantly. Add the chicken stock, tomatoes, dried chiles, and peanut butter. Bring to a boil, reduce heat to a simmer and cook, stirring occasionally, for 30 minutes. Add vinegar and peeled and cubed sweet potatoes. Cook until sweet potatoes are done (20 to 30 minutes). Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley. About the Author
Pat Schraier is anECookbook writer and former restaurant chef/owner. She has been cooking since she was 4.Soup & Stews Cookbook Hot & Spicy Food BlogWebsite |
