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!!?

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West African Peanut Soup

Wild Shrimp with Turmeric-Lime Sauc...

Fried Beef Tacos

Jamaican Steamed Cabbage

Top 4 ethnic recipes from across the web

The most viewed ethnic recipes by Recipe Cart users, saved from over 6,000 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

The most viewed ethnic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine