ethnic

This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!

West African Peanut Soup

canola oil

onions (finely chopped)

ginger

tomato paste

potato

vegetable broth

salt

cayenne pepper (optional)

peanut butter

baby spinach (optional)

oz shredded chicken (optional)

.	Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.

Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.

Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it’s well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.

Serve over white rice with crushed peanuts, if desired.

Wild Shrimp with Turmeric-Lime Sauce

garlic,

Wild American Shrimp, cleaned

water

bay leaf

lime juice

turmeric

chili powder

cilantro

Place garlic cloves in a food processor with...

Place garlic cloves in a food processor with the salt and mince. Toss and coat on the shrimp and set aside for 15-30 minutes.

In a saucepan, bring water to a boil...

In a saucepan, bring water to a boil with the bay leaf, 1/3 tablespoons lime juice and the 1 teaspoon turmeric.

When the water is at boiling point, add...

When the water is at boiling point, add the shrimp and stir. Cook until shrimp become opaque, about 2 to 3 minutes. Drain.

Immediately spread the shrimp onto a large baking...

Immediately spread the shrimp onto a large baking sheet to cool for 5 minutes. Place shrimp in a bowl and combine the additional lime juice, red chili powder and a pinch of turmeric; toss and mix well.

Garnish with cilantro leaves and enjoy.

This isn't your ordinary, average taco recipe. We mix ground beef with tomato paste and chili powder. This gives the beef a soft texture, which contrasts beautifully with the crispiness of the fried corn tortilla. Try to avoid using extra lean ground beef. You want the fat from the beef to interact with the tomato and spices to create the juicy texture that makes these tacos so good. We use Oaxaca cheese in this recipe, which is a lovely semi-hard Mexican cheese. It's similar in taste and texture to Mozzarella (so you can substitute Mozzarella if you can't find Oaxaca). This recipe makes about 16 tacos, but if that's too much all at once you can certainly freeze some of the beef mixture for later.

Fried Beef Tacos

Cilantro

Corn Tortillas

Olive Oil

Garlic

Monterey Jack Cheese

Salt

White Onion

Pepper

Chili Powder

Beef

Tomato Paste

Cayenne Pepper

Lard

Oaxaca Cheese

Avocado

Heirloom Tomato

Mince about 1 cup of white onion. Put in a small bowl and set aside.

Chop 1 large heirloom tomato - enough for about ½ cup. Season with salt and pepper to taste.

Chop 1 avocado (after removing the skin and pit). Season with salt and pepper to taste.

Combine the chopped avocado, tomato, garlic, and about ¼ cup of the minced onion in a small mixing bowl. Gently stir, being careful not to mash the avocado or tomato. You just want to mix them up a bit. Set the bowl aside.

Shred about ½ cup of Monterey Jack cheese.

Mix the shredded Oaxaco and Montery Jack cheeses in a small mixing bowl.

Add about 3 tablespoons of olive oil to a large pan and heat on medium.

Stir in remaining minced onion. Cook until it just starts to brown.

Add 1 pound of ground beef, stirring frequently until it's mostly browned.

Stir in about 6 tablespoons of chili powder. Mix well. Continue cooking for another minute or so. 

Stir in 1 teaspoon of cayenne pepper. Mix well. Cook for a couple more minutes, adding salt and pepper to taste. Remove from heat and put the beef mixture in a small bowl.

Heat some lard in a large straight-sided pan - you want to use enough so you have about the thickness of a tortilla when the lard is "melted".

Add a spoonful of beef mixture and a pinch of the shredded Oaxaca/Monterey cheese to a corn tortilla. Place the tortilla in the pan, and cook just long enough to let it crisp up a bit.

Fold the tortilla over itself like an omelette. Cook a little while longer, then flip over and cook the other side. You want both sides to be golden brown.

Repeat until you've used up all the beef mixture. (It might help to keep the cooked tacos warm in the oven until they're all done).

Finally, open the cooked tacos and add tomato/avocado mixture and shredded cheese. Garnish with fresh cilantro and enjoy!

https://s3.amazonaws.com/prod.letsdodish.com/media/recipes/1015/FriedBeefTacos.mp4

Fried Beef Tacos - with Oaxaca and Montery Jack cheese

Jamaican Steamed Cabbage

Head of Cabbage

Water

Sweet Onion

Bell Pepper (any color you prefer)

6-8 Baby Carrots

tsp Minced Garlic

Tbsp Olive Oil

Tbsp Butter

tsp Onion Powder

tsp Seasoned Salt

Sprigs

tsp Black Pepper

Paprika

Scotch Bonnet Pepper (*optional: VERY SPICY PEPPER*)

Roughly chop your cabbage and rinse the chopped cabbage in a strainer. Set to the side.

Dice or slice your carrots, onion and bell pepper. Sit it to the side as well.

Over high heat add your olive oil and 1 Tbsp of butter to a medium-large pot. (A pot big enough for your ingredients)

Once the butter has melted in the oil add the minced garlic to the pot and quickly stir the garlic to release the fragrance and not burn the garlic.

Add your bell peppers, carrots, and onions to the pot and stir well to mix the ingredients together in the pot. Once it&#039;s combined let it cook for another 2-3 minutes.

Now add your chopped cabbage to the hot pot of ingredients.  Add your last Tbsp of butter, sprigs of thyme, onion powder, seasoned salt, black pepper, and paprika on top of the cabbage.

Pour the water into the hot pot. There should be a sizzle of steam and place the lid on the pot. Let it cook on high for a minute or two then turn it down to a medium-low. Let it cook for another 10 minutes.

Stir the ingredients in the pot together until they&#039;re well combined.

You can let it cook for another 10 minutes if you like your cabbage with a slight crunch. If you want it to be cooked until it&#039;s softer, you can let the cabbage simmer in the pot for an additional 10-15 minutes.

Remove the sprig of thyme (and scotch bonnet pepper if you added it).

Plate and enjoy!

Turned out perfect.  Excellent side dish.  I received many compliments at a gathering

The thing that upset me most about this dish… is that I didn’t make more of it! Haha, between me and one other person, we devoured this cabbage. I didn’t have scotch bonnet so I did cayenne. I’m sure it would’ve been even better made the right way!

Excellent cabbage. I really enjoyed how the carrots lend a bit of sweetness. I followed your recipe closely, but did not add the scotch bonnet pepper.

I tried cabbage at a Jamaican restaurant and LOVED it. So I went looking for a recipe that might be similar. This recipe did not disappoint! Who knew cabbage could be this good!!?

What makes this Hungarian Mushroom Soup so unique? Chunks of mushrooms, with authentic Hungarian paprika, it's creamy texture and a lot&nbsp;of fresh dills.&nbsp; You can make it mild with just sweet Hungarian paprika or spice it up a notch with some hot Hungarian paprika. Whichever road you choose, I can guarantee that you'll LOVE this Hungarian soup.

Hungarian Mushroom Soup with Fresh Dill

tbsp Butter (Unsalted)

Yellow Onion (Medium, chopped)

oz Mushrooms (Baby Bella

tbsp Sweet Hungarian Paprika

tbsp Flour (+ 1 more for the roux if needed)

Mushroom Broth (Or Vegetable Broth or Chicken Broth)

Milk (2% or whole milk)

tbsp Soy Sauce (Preferably Tamari)

Sour Cream (+ more

tbsp Lemon

tbsp Fresh Dill (Chopped)

Salt & Black Pepper

Chop your onions. Heat up butter in a dutch oven or other heavy pot, add onions and sweat for 5 minutes.

Wash and then slice your mushrooms. Add mushrooms to the onions, season with some salt and pepper and cook for about 10-15 minutes, until they're soft.

Add sweet paprika and flour to the mushrooms, cover well and cook for about 2-3 minutes.

Add milk, broth and soy sauce. Cover and cook for about 15 minutes.

If your soup is not thick enough you may create a roux by combining flour with sour cream and touch of water. If your soup is the right consistency, you'll just add a dollop of sour cream to a measuring cup. In order to add sour cream to the soup and make it super creamy, you need to temper it. In order to do this, you will need to add a little bit of hot soup to your measuring cup with sour cream OR sour cream/flour roux and then mix it well. Keep adding the hot liquid and stir well until you have a full cup. Then you're ready to add it to your pot. Your soup will be creamy and smooth.

Add lemon juice. Then adjust seasoning with salt and pepper, as needed, and add fresh dill. Serve with crusty bread!

This soup is the very best. Can this soup be frozen. Thanks

This soup is the absolute best.Would like to know if it can be frozen. Thanks.

I'm all in creamy soups lately. This mushroom soup looks absolutely gorgeous. Super delicious and so tasty.  Love the addition of fresh dill. I must give this a try. ASAP.

Amazing! This soup looks so good. Never would have imagined a vegetarian recipe from that part of the world. Thanks for sharing.

Love this warm and comforting recipe! Such great flavor and so easy too!

This was so delicious! I’m Hungarian so always up for trying recipes from there. So good and so easy to make! Thanks for sharing!

Dill, paprika and mushrooms? This sounds like heaven in a bowl!

Chicken lentil curry made with chicken thighs, diced tomatoes, coconut milk, lentils, garlic, ginger, garam masala, turmeric, fresh lime juice and cilantro, all served over fluffy Jasmine rice.

Chicken Lentil Curry

olive oil

onion,

ginger,

½ tablespoons garam masala

black pepper

red pepper flakes

green lentils

½ pounds boneless skinless chicken thighs

tomatoes tomatoes

full fat coconut milk

unsalted chicken stock

lime

cilantro,

Jasmine rice (for serving)

Heat the olive oil in a Dutch oven or braising pan to medium heat. Add the onion and sauté 4-5 minutes or until the onions are slightly soft.

Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.

Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.

Add the tomatoes, coconut milk and stock. Bring to a simmer and cook 20-30 minutes with the lid on, stirring frequently, until the lentils are tender and the chicken shreds easily with a fork.

Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.

Serve the curry over cooked Jasmine rice.

Set the Instant Pot on sauté. Add the olive oil. When it ripples, add the onion and sauté 4-5 minutes or until the onions are slightly soft.

Add the tomatoes, coconut milk and stock.

Secure the lid on the Instant Pot and set the toggle to sealing. Set the Instant Pot to high pressure for 12 minutes. When the 12 minutes is up, let it naturally release for 5 minutes. When the 5 minutes is up, use a wooden spoon to carefully switch the toggle to release the rest of the steam. Once the lid releases, carefully remove it.

Use a spoon to stir the mixture, then two forks or tongs to shred the chicken.

Place all ingredients, except lime juice, cilantro, and Jasmine rice, into the crock pot and stir to combine.

Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks.

I made this today and it’s delicious. I imagine it will only get better tomorrow. I made this with my slow cooker and it cooked perfectly. Thank you!

This worked great for me, even when I forgot the stock and poured water instead.  I was a little low on chicken, but boosting the lentils made up for it.  And it really is quick!  It felt as if all I had to do was chop the onion and the ginger.  Thank you, Julie.

Very easy and delicious! I substituted ground ginger and garlic for fresh. Had barely over 1 lb chicken and there was just enough liquid so if I had the full 1 1/2 lbs I'd probably up the broth a little. This is one of the few lentil recipes my husband has chowed down with compliments!

Absolutely Fantastic! My entire family immediately said, "You have to make this again!"  I made this recipe as written for the Instant Pot.  I used Chana Daal for the lentils.  I soaked the lentils for a few hours in cold water.  My only additions to the recipe were: 2 teaspoons cumin &amp; 1 tablespoon dried fenugreek.  I also used 2lbs chicken thighs cut into 1 inch cubes so I didn't have to shred the chicken when it was done.  Again, this recipe will definitely go on heavy rotation in our house.   Thank you for sharing it.

We LOVED this recipe!! Made it exactly as written and it was perfection. We will make it many times. Very quick and easy as well. THANKS!!

Excellent!! We only had reduced fat coconut milk and it turned out delicious!

So so good - such a rich flavor without being too heavy. Can't wait to eat the leftovers tomorrow!

This was fast, easy and 100% delicious. I put a dollop of plain greek yogurt on top for a cooling effect.

Fantastic! I’m not a lentils fan but this was absolutely delicious! Have made it twice in crockpot everyone loved it! Thanks for a simple, nutritious, tasty meal!

This was my first recipe made in a pressure cooker.  It was fantastic!  This is my favorite ethnic food and did not disappoint.  I followed the recipe exactly.  The chicken shredded so easily right in the pot.   I ate too much! I will make this again...... Shukriya!

Top 7 ethnic recipes from across the web

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West African Peanut Soup

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Top 7 ethnic recipes from across the web

The most viewed ethnic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

West African Peanut Soup

Wild Shrimp with Turmeric-Lime Sauc...

Fried Beef Tacos

Jamaican Steamed Cabbage

Hungarian Mushroom Soup with Fresh ...

Chicken Lentil Curry

Stuffed Zucchini Italiano

The most viewed ethnic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine