Add salt and more fish sauce to taste. Divide among lettuce-lined plates. Makes 3 1/2 cups. The ogbono is an edible mango-like fruit that bears the fat- and protein-rich nuts used to make this soup. Known for its delectable moorish flavours, rich textures and surprisingly healthy fruit and vegetable bases, Chicken Yassa with marinated onions and couscous, Thieboudienne, a traditional dish from Senegal, Jollof rice with chicken and fried plantain, Nkatenkwen stew with fish, eggs and hot palm oil served in a traditional asanka bowl. Serve with tortilla chips. Filling and flavourful, it combines beans, rice, moist gari (ground cassava), stew and spaghetti (the only non-Ghanaian part of the dish). dice, 1 tbsp. Recipe: Santa Maria–style Grilled Tri-tip. Discover many more of the foods that define the West--from fish tacos and grilled tri-tip to huckleberry cobbler--in The Sunset Essential Western Cookbook (Oxmoor House; $25). This fruit acts as a thickener and is combined with water, palm oil, chilli peppers and leafy vegetables such as bitter leaf. In a large bowl, combine shredded lettuce and parsley. We wrap our version of the California roll with the nori on the outside. 1. For generations, the editors of Sunset magazine have been sharing their knowledge in the kitchen with millions of home cooks. Pho originated in Hanoi at the turn of the last century. We gave the dip a Hawaiian accent. Usually made with guinea fowl or chicken, it adapts well to many variations. In those early days, it was a beef broth embellished only with noodles and sliced beef. 1. Measure 3 tbsp. Pour remaining 1 cup panko into a shallow bowl. Serve with platter of accompaniments and hoisin sauce and chili paste (if using) to add to taste. Our updated recipe reflects a broader selection of greens, with salsa and smoky chipotle chiles replacing the chili sauce for a more interesting interplay of flavors. 2. The Sunset Cookbook pulls together their favorite tips and trends in home cooking, featuring 1,000 recipes selected, retested, and updated from Sunset magazine. A wide variety of meats, including chicken, crayfish, shrimp, beef or even goat, can be added. Combined with onions, chilli peppers and fish or meat, variations of this dish are found all over West Africa, such as the Ghanaian kontomire. 3. thick and big enough to accommodate your fish. (We prefer extra jalapeño, onion, and lime.) Preheat oven to 200°. Popular among the Ibo people of Nigeria, variations of this rich stew can be found all over West Africa. of Sunset Publishing Corporation. Season with salt and pepper to taste. Top with beef chuck, sirloin, and onions. hot sauce, and more lemon juice and salt to taste. 1. This popular Ivorian dish consists of a spicy stew that is slow-cooked in a terracotta pot over fire or coals. With tortilla soup, guests can customize their own toppings. Mound crab in center of shredded lettuce mixture; arrange tomato and egg wedges around edges. lemon juice, and 1 tbsp. Use the highest-quality fish you can get your hands on—that’s often found at Japanese markets. Cook in small batches, adding more oil as needed, until golden brown on bottom, 3 to 4 minutes; turn gently and cook until browned on other side, 3 to 4 minutes longer. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! His staff dubbed it “George’s coffee” until one of the cooks, a Hawaiian, came up with the name that stuck: Keoke is Hawaiian for “George.”. SUNSET is a registered trademark In a blender, blend flour, granulated sugar, milk, eggs, and salt until smooth. Preheat oven to 425°. 6. shelled cooked Dungeness or Alaska king crab, 2 firm-ripe tomatoes (3/4 lb. Find planks at a well-stocked fish shop, barbecue store, or online. 4. Make it a couple of hours ahead of time to let flavors develop, and serve with lots of potato chips. Spoon dressing over salads. This famous dish from the volcanic archipelago is a stew of slow cooked corn, cassava, sweet potato, fish or meat. Go as fanciful as you like with the garnishes. The creamy-looking dressing on this version of a classic Hawaiian salad gets its texture and zing from sweet Maui onions and peppery, crunchy papaya seeds. This is similar, but infinitely better. To get to know her neighbors in Berkeley better, Johanna Sedman started hosting a monthly soup night. This recipe is from Dory Ford, former executive chef at Portola Restaurant at the Monterey Bay Aquarium. Moin Moin is a steamed bean pudding made from black-eyed peas, onions and a combination of freshly ground peppers. Return broth to a simmer. Wrap ginger, shallots, star anise, and cinnamon stick in two layers of cheesecloth (about 17 in. A good fish taco, a cold Corona, and the beach—these equal summer up and down the coast of California. In Nigeria, it’s usually eaten with pounded yam. 1. Recipe: Red Chile and Pork Stew (Carne Adovada), Recipe: Green Chile Pork Stew (Chile Verde). It is usually eaten with plantains, rice or potatoes. 3. As it spread to South Vietnam, pho took on spices and herbs and other ingredients—and it’s this bounteous style of pho that crossed the ocean to the United States, brought by immigrants fleeing the fall of Saigon in 1975. Serve with taro chips. Known for its delectable moorish flavours, rich textures and surprisingly healthy fruit and vegetable bases, West African The breakfast of champions, waakye is a supremely popular morning meal in Ghana but can be eaten throughout the day. each minced fresh ginger and Asian (toasted) sesame oil, 3 tbsp. It is usually served with a choice of protein, so you can choose from fish, meat or boiled eggs. ), leaves separated, 2 qts. 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