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(Pictured)
1 cup chopped tomat
2/3 cup peanut butter
2 tea poon It
12 hot chili ,cru hed
1 medium plant. cubed
1 yam, cubed
2 cup fr h or frozen
okr ,thawed
6 cup ater
1 pound dried bl c -eyed
. rin d
1 cup cubed t pork, rinsed
liar gr n bell pepper,
ch pped
1 tar e red bell pepper,
chopped .
S talk celery, liced
1/2-inch thick
1 (2-1/2 to 3) pound
chicken, cut up
Fr h ginger, I-inch piece
1/2 medium onion
2 cup water
2 tabl poon tom to pa te
1 tabl poon Peanut oil
1 cup chopped onion
.am
) tomato
p e
1 t poon chili po d r
2 cups uncooked rice
It and pepper, to te
Rin e chicken; pat dry. Combine chicken. ginger, onion half and
water in large au ep n. Cover nd bring to a boil. Reduce he 1. imm r
until chicken i partially cooked, about 0 minute. et a id to cool in
th broth. .
Combine tomato p te and peanut oil in a large Dutch Oven. C k on
low heat 5 minute . Add chopped onion and tomato. Coo and tir until
onion i tran parent but not brown.
Remove partially cooked chicken from aucepan. Add to onion­
tomato pa te mixture in Dutch oven. Add about half of broth. tir in
peanut butter. all and chilie . k 5 minut on medium heat.
tir in eggplant. y m and kra. over and n low heat until
chick n and vegetable are tend r, a ut I -2 minute. Add more br th
If n ed d t maintain tew-Iike c nsisten y. Yield: 4-6 rving.
In a large aucepan, combine water and black-eyed peas. Bring to boil.
Reduce heat. Cover and cook until almo t tender, about one hour.
In medium killer, brown alt pork on medium heat. Add green pepper
and red pepper, celery, onion, garlic, cumin and thyme. Stir and cook
until browned. Add tomato pa te and chili powder. Stir to combine. Pour
into bean . Add rice. Add enough water to cover by 1 If2-inche . Cover.
Bring to a boil, reduce heat and imm r 30 minute . Add aJt and pepper
to taste. Yield: 6- erving.
fri n- meric n cui ine i be inning to ttr ct a wide followin of
fan from II ethnic b ck round who ve di over d that it' much
more than the celebrated' oul food" of recent decad . .
Tod y' focu i on a bounty of richly flavored food te ped in' .
tr dition pa d down from ener tion to eneration. Whil it till
includ tan barbecu meal r more likely to fe ture
n vorful bread nd cr ative
( 1I �e
2 pound fr h mu lard
green
1/3 cup water
1/4 t poon
1 bunch reen onion chopped,
includin reen tem
1/2 pound ch rry tomat
1/8 t poon pepper
112 cup creamy peanut butter
1/4 cup ater
3-1/3 cup hot coo eel ri e
1/4 cup chopped peanu
�r(lcl�lin
food wer br u ht from frica like pe nuts, okra,
d .black-ey d p a nd watermelon d. In the e World,
bl nded with plentiful merican food asonaJ
(Pi tured)
1 te poon It
1 te poon bakin po der
I cup water
1/2 cup chopped It pork
or bacon
2 cup cornm I· yello or'
white
W h green carefully and pat dry. Trim off tern and tear leave into
mall, even piece .
Bring 1/3 cup water to a boil in large au epan. Add alt and mu tard
green . Coo .uncovered, for 3 to 5 minute. or until tend r, tirring
occa ionaJly.
Add onion, whole cherry tomat and pepper. Coo until lightly limp.
In a mall bowl. c mbine peanut butter and 1/4 cup water, tir until well
blended. Pour over green . Simmer 10 minute • tirring occ ionaJly to
blend. Coo until moi t, not runny. Serve over rice. Garni h with ch pped
peanut . Yield: 4 rving.
Preheat yen to 4 degrees rk r a
minute r until cri .p. Drain: r r e at.
ift together ornrneal, alt and b kmg p wder mt small mi ing
bowl. P ur in water with I t _ ta le-, m ... of re 'r ed fat. tir in
drained pork.
Mold d ugh intoa preh at d . nd "ell grea cd I quart pan r kill 1.
Ba e f r a ut 3 minute .r until g Iden. YI Id: ervmg-
\ v('( t I
I (lnllt I�lftt I
h m
w Ye r'
u and r vi .
heat to tend rize them.
the
14 cup kim milk
1/2 cup cold m hed w
pot toe
1/4 cup firml p ck d
brown u ar
powd r
ten fr h on th
muf in up r u
c rn
th