West African | Saveur

Dibi Hausa (Senegalese Grilled Beef Kebabs)

Pierre Thiam — Tue, 20 Jul 2021 21:18:40 +0000

Belle Morizio. Belle Morizio

This recipe, which appeared in Adrian Miller’s book, Black Smoke, is adapted from beef kebabs made by chef Pierre Thiam, a Senegal native, who is doing much to educate Americans about the food of his native country. It’s also a great way to get a taste of West African barbecue in a short period of time. Though this recipe calls for beef, you can use any other meat or vegetable to achieve delicious results. If using bamboo skewers, soak them in water for an hour before using. The tankora spice mix will last up to two months stored in an airtight container at room temperature.

Featured in “The Real Star Of West African-Style Grilling? This DIY-Friendly Seasoning” by Adrian Miller.

Yield: 4

Time: 45 minutes

Ingredients

For the tankora powder:

1 cup roasted, unsalted peanuts, crushed to a fine powder
1 tsp. ground ginger
1 tsp. kosher salt
1 tsp. freshly ground white pepper
½ tsp. ground cayenne pepper

For the kebabs:

1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in.
2 Tbsp. plus 1½ tsp. finely grated white or yellow onion
1 Tbsp. tomato paste
½ tsp. finely chopped garlic
¼ tsp. finely grated fresh ginger
1 chicken bouillon cube, crumbled (optional)
1 Tbsp. peanut or vegetable oil
1 tsp. freshly ground white pepper
½ tsp. cayenne pepper
½ tsp. kosher salt

Instructions

Make the tankora powder: In a small bowl, stir together the peanuts, ginger, salt, white pepper, and cayenne; set aside.
Prepare the kebabs: Heat a charcoal or gas grill to high. To a large bowl, add the steak, onion, tomato paste, garlic, ginger, and bouillon cube (if desired); toss to combine. Add the oil, white pepper, cayenne, and salt and toss to coat the meat evenly in the seasonings. Set aside to marinate for 10–15 minutes.
Thread a few slices of meat onto eight 6-inch skewers. Pour the reserved tankora powder onto a wide plate and roll each skewer in it, evenly coating all sides and shaking off any excess. Using a pastry brush, brush a bit more of the remaining marinade over each skewer. Transfer to the grill and cook, turning occasionally and basting with the marinade, until the meat is seared and browned all over and cooked through, 12–14 minutes. Serve hot or warm.

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Sombi (Senegalese Coconut Rice Pudding)

Pierre Thiam — Tue, 03 Oct 2023 16:30:00 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Rice cultivation is the lifeblood of Casamance, the area of Senegal from which sombi, a coconut rice pudding, originates. At sunset, one feels a special silence around the paddies as the rice shoots sway, captives of the gentle breeze. The tranquility of that scene is one of chef Pierre Thiam’s most vivid memories of home. He finishes the classic Senegalese dessert with caramelized mango for brightness and toasted coconut for texture.

This recipe is adapted with permission from Yolele! Recipes From the Heart of Senegal by Pierre Thiam (Lake Isle Press, 2008).

Yield: 4-6

Time: 35 minutes

½ cup honey
2 mangoes, peeled and sliced lengthwise
2 cups coconut milk
½ cup unsweetened shredded coconut, divided
¼ cup sugar
1 vanilla bean, split lengthwise, seeds scraped, or 1 tsp. vanilla extract
1 cup cooked white rice, preferably long-grain
1 Tbsp. lime juice
Pinch kosher salt

Instructions

In a skillet set over medium heat, cook the honey until bubbly. Using tongs, dip the mango slices in the honey to coat; cook until golden-brown, about 5 minutes. Transfer to a plate and set aside.
To a medium pot set over medium heat, add the coconut milk, 6 tablespoons of the shredded coconut, the sugar, and vanilla and cook, stirring frequently, until thickened slightly, about 10 minutes. Reserve ½ cup of the sauce and set aside.
To a skillet set over low heat, add the remaining shredded coconut and cook, stirring occasionally, until lightly golden-brown, about 5 minutes. Remove from the heat and set aside.
Set the pot with the coconut milk mixture over medium-low heat, add the rice, and cook, stirring frequently, until all the liquid is absorbed, about 5 minutes. Stir in the lime juice and salt and discard the vanilla pod.
Transfer the rice pudding to serving bowls. Dividing evenly among the bowls, drizzle the reserved sauce around the edges of the pudding, lay the mango slices atop the pudding, and garnish with the toasted shredded coconut. Serve warm.

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Mandazi

Wibi Ashley — Sat, 26 Aug 2023 16:52:30 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

Charleston, South Carolina chef, caterer, and plant-based food expert Wibi Ashley served these lightly sweet, vegan fritters with a raw berry jam and coconut cream after a Charleston Wine + Food Festival workshop on plant-based cooking and working with botanical ingredients. Traditional mandazi are a popular East African street food. For her extra-fragrant vegan version, Ashley enriched the batter with coconut milk—though any plant-based or cow’s milk will make a suitable substitute. Fresh out of the fryer, the fritters make an excellent breakfast food, snack, or dessert. Enjoy any leftovers at room temperature alongside savory dishes like stews or curries.

Yield: 8–10

Time: 1 hour 30 minutes

5 cup self-rising flour, plus more for dusting
¾ cup coconut sugar or date sugar
1 tsp. baking powder
½ tsp. ground cardamom
½ tsp. ground cinnamon
¼ tsp. fine salt
2 cup warm coconut milk, plus more as needed
Vegetable oil, for frying
Jelly or jam and whipped coconut cream, for serving (optional)

Instructions

Into a large bowl, sift the flour, coconut sugar, baking powder, coconut sugar, cardamom, cinnamon, and salt. Make a well in the center of the flour mixture, then add the warm coconut milk and, using a fork or wooden spoon, begin stirring, drawing the dry ingredients into the liquid a little at a time until a shaggy dough begins to form. Put aside the fork and begin using your hands to knead the mixture directly in the bowl until the dough is firm and smooth, about 10 minutes. Cover with plastic wrap or a damp kitchen towel, and set aside until the dough is soft and pliable, 30–45 minutes.
Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into 4 equal portions, then roll each portion between the palms of your hands to form a loose ball. Cover 3 of the balls and set aside.
Using a lightly floured rolling pin, roll one dough ball out to an even circle, about 7½ inches in diameter and ¼ inch thick. Using a large chef’s knife or bench knife, cut the circle crosswise into 8 even wedges. Cover with plastic wrap and set aside while you repeat with the remaining dough balls.
Line a wide bowl or large platter with paper towels and set aside. To a large heavy-bottomed pot fitted with a deep-frying thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high until the temperature reaches 350°F.
Working in batches, fry the mandazi, turning occasionally, until evenly golden brown, 3–5 minutes. Using tongs or a spider strainer, transfer to a kitchen or paper towel-lined bowl to drain and cool while you continue frying the rest. Serve the mandazi warm, with jam or jelly and whipped coconut cream, if desired.

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West African-Style Peanut Stew

Jessica B. Harris — Mon, 11 Feb 2019 14:10:42 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

“Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the 16th century,” writes Dr. Jessica B. Harris, historian and author of High on the Hog. “Some are thick and served over rice or millet couscous, others thin and soupy, depending on where in Africa you are.” This version, inspired by Malian maafe and Ghana’s groundnut stews, pairs chicken with a generous portion of okra, tomatoes, eggplant, and hot chiles, which lighten the stew’s intense richness. Still, it’s the indispensable peanut that gives this dish its essential earthy character.

Yield: 4–6

Time: 1 hour 30 minutes

⅓ cup vegetable oil
2 lb. bone-in chicken thighs, skin discarded, patted dry with paper towels
Kosher salt
1 large yellow onion, finely chopped
¼ cup finely chopped ginger
4 dried chiles de árbol
1 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. freshly ground black pepper
½ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. fenugreek seeds
3 whole cloves
2 Tbsp. tomato paste
¾ cup smooth salted peanut butter
4 cups homemade chicken stock or low-sodium chicken broth
1 cup canned diced tomatoes
1 medium eggplant (about 1 lb.), peeled and cut into 1-in. cubes
10 okra pods (about 4 oz.), cut into 1-in. lengths
Steamed white rice, for serving
1 fresh red chile, such as peri-peri or bird’s-eye, thinly sliced
Roasted salted peanuts, coarsely chopped, for garnish

Instructions

To a pot set over medium-high heat, add 3 tablespoons of the vegetable oil. Season the chicken generously with salt and cook, turning once, until lightly browned on both sides, about 10 minutes. Transfer the chicken to a plate and set aside.
To the empty pot, add the onion, ginger, chiles de árbol, and the remaining oil and cook, stirring frequently, until softened, about 8 minutes. Add the coriander, turmeric, black pepper, cumin, cinnamon, fenugreek, and cloves and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes. Stir in the peanut butter, tomatoes, reserved chicken, and chicken stock and turn the heat to high. When the liquid boils, turn down the heat to medium-low and cook, partially covered, until the chicken is done but not falling off the bone, about 25 minutes. Add the eggplant and okra and cook, stirring occasionally, until the chicken is very tender and the vegetables are soft, 25–30 minutes more. Season with salt to taste.
To serve, ladle the soup over rice, if desired, and sprinkle with the fresh chile and peanuts.

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Ndambe (Senegalese Lamb and Black-Eyed Pea Stew)

Binta Fall and Cherif Mbodji — Tue, 24 Jan 2023 23:00:00 +0000

Photography by Belle Morizio

In Senegal, ndambe, a black-eyed pea stew, is a dinnertime staple—warming, hearty, and filling. Every family that cooks it makes it a little differently; some might add okra or sweet potatoes, while others like to feature meats such as lamb or beef. In their family ndambe recipe, Cherif Mbodji and his mother Binta Fall opt to include lamb. (Mbodji is director of operations and partner at Houston restaurants Bludorn and the just-opened Navy Blue, both joint ventures with chef Aaron Bludorn.)

While dried black-eyed peas are more traditional, this streamlined recipe, adapted from Mbodji and Fall’s version, uses canned ones instead, cutting the cook time substantially.

Red palm oil, derived from palm fruits, is frequently used in African cooking. Because the oil’s production is associated with deforestation concerns on the continent, look for sustainably and responsibly produced palm oil. If you can’t find it, vegetable oil is a suitable—but less flavorful—substitute.

Because the dish tastes better with time, ndambe, traditionally served for dinner, has evolved into a popular breakfast in Senegal, where it’s stuffed inside baguettes as a convenient on-the-go meal. Mbodji and Fall recommend opting for a loaf with a soft, tight crumb—or serving ndambe over rice.

Featured in: “In Senegal, This Hearty Stew Doubles as a Delightful Breakfast Sandwich.” by Megan Zhang.

Yield: 4

Time: 2 hours

1 Tbsp. African red palm oil
10 oz. boneless leg of lamb, cut into ½-in. cubes
2 medium yellow onions, finely chopped
1 medium red bell pepper, stemmed, seeded, and finely chopped
2 medium scallions, finely chopped
½ cup parsley leaves, finely chopped
½ tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
1 Tbsp. tomato paste
2 garlic cloves, finely chopped
2 tsp. smoked paprika
1 Tbsp. distilled white vinegar
3¾ cup drained, canned black-eyed peas, rinsed well
2 bay leaves
2½ cups beef, chicken, or vegetable stock
1 medium red potato, peeled and coarsely chopped
1 baguette, cut crosswise into quarters

Instructions

To a large Dutch oven over medium heat, add the palm oil. When the oil begins to shimmer, add the lamb and cook, stirring occasionally, until lightly browned all over, 2–4 minutes. Add the onion, bell pepper, scallion, parsley, black pepper, and 1 teaspoon salt, and cook, stirring occasionally, until the onions are translucent, 2–4 minutes. Stir in the tomato paste and continue cooking, until the vegetables soften and turn a deep reddish-brown, 10–12 minutes. Stir in the garlic, smoked paprika, and vinegar, cook for 2 minutes, then add the black-eyed peas, bay leaves, and stock. Turn the heat up to medium-high to bring to a simmer, then turn the heat to medium and cook, uncovered and stirring occasionally, until the lamb is tender, about 30–35 minutes.
Add the potato, cover, turn the heat to medium-low, and cook until the potatoes are soft and beginning to break down, 40–45 minutes. Remove from the heat, season the stew with more salt as needed.
To serve, split the baguette quarters and spoon the stew over the bottom halves of the bread. Add the tops to make sandwiches and serve hot.

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Chicken Yassa

Khady Mbow — Mon, 18 Mar 2019 22:42:53 +0000

Photography by Belle Morizio; Food Styling by Victoria Granof; Prop Styling by Dayna Seman

This classic dish from the Casamance region of southern Senegal pairs grilled chicken with a tangy caramelized onion-and-pepper sauce called yassa. While there are many types of yassa prepared across Senegal and West Africa, this chicken version is by far the most popular, infused with the complex flavors of lime, ginger, and hot chiles. Dakar local Khady Mbow shared her recipe for the piquant sauce with us in 2012.

Featured in “A Feast For All” by John O’Connor.

Yield: 4–6

Time: 4 hours 50 minutes

2 large yellow onions, thinly sliced
6 garlic cloves, finely chopped
1 medium carrot, thinly sliced
⅓ cup apple cider vinegar
⅓ cup fresh lime juice
2 Tbsp. peeled and finely chopped fresh ginger
1 Tbsp. finely grated lime zest
1 Scotch bonnet chile, stemmed, seeded, and finely chopped
2 tsp. coarsely cracked black peppercorns
1 tsp. cayenne pepper
1 bay leaf
Kosher salt
2 lb. bone-in, skin-on chicken thighs and drumsticks
1 tsp. whole allspice berries
2 Tbsp. peanut or vegetable oil, plus more for brushing
Cooked white rice, for serving

Instructions

In a large resealable plastic bag, combine the onions, garlic, carrot, vinegar, lime juice, ginger, lime zest, chile, black peppercorns, cayenne, bay leaf, and salt; add the chicken and seal the bag. Refrigerate, occasionally tossing the chicken with the marinade, for at least 4 hours.
Remove the chicken pieces from the bag, reserving the marinade. Set a fine mesh strainer over a large bowl and strain the marinade; reserve the solids and liquids separately.
In a large pot, heat the oil over medium-high heat. Working in batches, add the chicken pieces to the pot and cook, turning once, until golden brown on both sides, about 8 minutes per side; transfer to a plate. Add the allspice to the pot, and cook until fragrant, about 2 minutes. Add the strained marinade solids to the pot and cook, stirring occasionally, until the onions have softened, about 5 minutes. Return the chicken to the pot, then add the strained marinade liquid. Bring to a boil, then turn the heat down to maintain a simmer. Cover the pot and cook, stirring occasionally, until the chicken is tender and cooked through, about 30 minutes.
Transfer the chicken pieces to a serving platter. Turn the heat back up to medium-high and cook, uncovered, until the liquid has almost completely evaporated and the onions are lightly caramelized, about 20 minutes. Season with salt and black pepper to taste, then pour the sauce over the chicken; serve warm with rice.

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Efo Riro (Nigerian Stewed Greens)

Tola Akerele — Thu, 03 Mar 2022 16:11:14 +0000

PHOTOGRAPHY BY LINDA XIAO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY DAYNA SEMAN

In the language of the Yoruba people of Western Nigeria, efo riro means “stirred leaf.” This comforting stew is traditionally made with shoko leaf, a mild bitter green common in the area, however ordinary spinach makes a suitable substitute. This recipe, which is adapted from Tola Akerele’s The Orishirishi Cookbook, can be made with either oxtail, goat, or bone-in chicken pieces. Find the smoked and dried fish (typically catfish), ground crayfish, and ponmo at your local African market or online through Osiafrik; fermented locust beans (known as iru in Yoruba) may be ordered dried from Burlap & Barrel. Efo Riro is traditionally eaten with swallows— starchy sides like cooked and pounded cassava or yam—but it can also be enjoyed with rice or any other cooked grain.

Featured in “West Africa’s Best-Kept Secret.”

Yield: serves 6

Time: 1 hour 50 minutes

Ingredients

For the chicken:

One 3¼-lb. whole chicken, cut in 10 pieces
2 medium yellow onions, coarsely chopped
3–4 Scotch bonnet chiles
1 smoked and dried fish, such as catfish
One 1½-in. piece fresh ginger, coarsely chopped
3 medium garlic cloves, coarsely chopped
3 chicken bouillon cubes
2½ tsp. kosher salt
¾ tsp. curry powder
¾ tsp. freshly ground white pepper
¾ tsp. dried thyme

For the stew:

8 large red bell peppers, stemmed, seeded and coarsely chopped
5 medium plum tomatoes, coarsely chopped
2 medium yellow onions, coarsely chopped
5 Scotch bonnet chiles, stemmed, seeded, and coarsely chopped
2¼ lb. shoko leaf (or substitute fresh spinach), cleaned
Kosher salt
3½ oz. ponmo (dried cow skin)
3½ oz. stockfish
¼ cup plus 2 Tbsp. ground crayfish
3 Tbsp. iru (fermented locust beans)
2 Tbsp. palm oil
2 Tbsp. vegetable oil
2 chicken bouillon cubes
1 oz. smoked and dried fish, such as catfish
Cooked pounded yam, white rice, or whole grains, to serve

Instructions

Prepare the meat: To a large pot, add the chicken, onion, chiles, dried fish, ginger, garlic, bouillon cubes, salt, curry powder, white pepper, and thyme. Add just enough water to cover, then set over medium-high heat, bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the chicken is tender and cooked through, about 45 minutes. Remove from the heat and using tongs, transfer the chicken to a large bowl and set aside. Set a fine mesh sieve in a large bowl and strain the cooking liquid, discarding any solids; set both aside to cool at room temperature.
Meanwhile, make the stew: To a blender, add the bell peppers, tomatoes, onions, chiles, and half a cup of water. Blend on high until smooth and homogenous, about 1 minute. Set aside.
Fill a large pot halfway with water and bring to a boil over medium-high heat. Place a colander in the sink. Working in batches, add the shoko leaves to the pot and blanch until wilted and tender, about 6 minutes. Using tongs, transfer the greens to the colander to drain while you continue cooking the rest; discard the cooking water. Once the spinach is cool enough to handle, squeeze out as much excess water as you can, then season lightly with salt and set aside.
Return the pot to the stove, set over medium heat, and add the reserved vegetable purée and cook, stirring occasionally, until slightly darkened and thickened, about 5 minutes. Stir in the ponmo, stockfish, crayfish, iru, palm oil, vegetable oil, bouillon cubes, dried fish, and the reserved chicken. Bring to a simmer, then turn the heat to low, stir in the reserved greens, and cook, stirring frequently, until the flavors have melded and everything is heated through, about 10 minutes.
To serve, ladle the efo riro into bowls and serve with swallows or rice on the side.

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Creamed Collard Greens with Peanut Butter and Chile

Pierre Thiam — Mon, 18 Mar 2019 22:42:23 +0000

Ryan Liebe

Collard greens laced with peanut butter and fermented seafood is a common one-pot dish in West Africa. This version comes from Senegal-born chef Pierre Thiam who grinds his own roasted peanuts. If you don’t make your own, use a natural brand, as nut butters made with added sugar and stabilizers will change the flavor of the dish. Almond, cashew, and other nut butters also add an interesting, albeit untraditional, flavor to greens prepared in this manner. Pro tip: wear disposable prep gloves when chopping chiles.

Featured in: “A Brooklyn Thanksgiving with the Flavors of Senegal.”

Yield: serves 6-8

Time: 45 minutes

2 lb. collard or turnip green leaves, roughly chopped (12 cups)
1 cup dried shrimp
4 Scotch bonnet or habanero chiles, stemmed, seeded, and finely chopped
1 ¹⁄₂ medium yellow onions (1 roughly chopped, 1/2 sliced into 1/4-inch-thick rings)
1 vine-ripe tomato, cored, seeded, and roughly chopped
4 tbsp. red palm oil or vegetable oil
2 tbsp. tomato paste
¹⁄₂ cup natural peanut butter
Kosher salt and freshly ground black pepper

Instructions

Bring 2 cups water to a boil in a large saucepan and season with salt. Add the collard greens, cover, and cook until the leaves are tender and wilted, about 5 minutes. Drain the leaves in a colander set over a bowl and reserve 1 cup of the cooking liquid. Place the leaves and reserved liquid in a blender, purée until smooth, and scrape the paste into a bowl.
Clean the blender and return it to its base. In the blender, combine the dried shrimp with three-quarters of the chiles, half the chopped onion, and the fresh tomato and purée until smooth. In a large saucepan, heat 2 tablespoons palm oil over medium-high. Add the remaining half of the chopped onion and the tomato paste and cook, stirring constantly, until the onions are soft and lightly caramelized, 6 to 8 minutes. Scrape the shrimp and tomato paste into the pan, reduce the heat to medium, and cook, stirring, until lightly caramelized, about 5 minutes. Remove the pan from the heat, stir in the puréed collard greens and peanut butter, and mash until evenly combined. Season the greens with salt and pepper and scrape into a serving dish.
In a 10-inch skillet, heat the remaining 2 tablespoons palm oil over high, add the onion rings, and cook, stirring, until soft and slightly caramelized, about 5 minutes. Arrange the onion rings over the collards and garnish with the remaining chile.

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Collard Greens with Onions and Fresh Ginger (Gomen)

SAVEUR Editors — Wed, 10 Apr 2019 13:19:19 +0000

Buttery cooked collard greens are a classic Ethiopian dish. The greens are often served on their own with injera, a sourdough flatbread made from teff flour, or as a side to meat dishes such as doro wat. This version is also infused with ginger and garlic, and uses oil in place of the butter. Though it would not be traditional, this dish can also be made with kale or another hearty green.

Adapted from Ethiopia: Recipes and Traditions from the Horn of Africa (2019) by Yohanis Gebreyesus with Jeff Koehler. Published by Interlink Books.

Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter

What You Will Need

Large Skillet

Yield: serves 4

Time: 50 minutes

2 Tbsp. olive oil or vegetable oil
2 medium red or yellow onions, chopped (1½ cups)
2 Tbsp. minced fresh ginger
1 Tbsp. minced fresh garlic (3 large cloves)
Leaves from 1 lb. collard greens, cut crosswise into 1-inch strips (about 5 cups or 8 oz.)
Kosher salt
Injera or another flatbread, for serving

Instructions

In a large skillet over medium heat, add the oil and onions; cook, stirring occasionally, until soft and translucent, 10–12 minutes. Stir in the ginger and garlic, and cook just until aromatic, 1–2 minutes. Add the greens one handful at a time, stirring from the bottom upward to incorporate them into the onions. Lower the heat to medium-low and cover the pan. Let the greens cook, stirring occasionally and adding ¼ cup of water as needed to keep the leaves from scorching, until tender, about 25 minutes. Season with salt to taste.
Serve with injera or another flatbread for scooping.

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Tamarind and Honey-Glazed Roast Turkey

Pierre Thiam — Mon, 07 Jan 2019 20:51:30 +0000

Ryan Liebe

Sweet and sour tamarind pulp is a prized ingredient in Senegal, where it’s formed into candies, mixed into a cooling drink, or slathered over grilled fish. Chef Pierre Thiam transforms the iconic Thanksgiving bird with his own glaze made with tamarind, Scotch bonnet chiles, and fish sauce, which lends the turkey skin a pleasantly sticky texture and the meat an umami-rich flavor. Be sure to use fresh, or “wet,” tamarind pulp, which is packed in blocks with the seeds mixed throughout, and not tamarind concentrate or syrup; they are too sweet.

Featured in: A Brooklyn Thanksgiving with the Flavors of Senegal

What You Will Need

Yield: serves 6-8

Time: 3 hours 45 minutes

6 oz. tamarind pulp, coarsely chopped
³⁄₄ cup honey
¹⁄₄ cup Vietnamese or Thai fish sauce
2 cloves garlic, minced
1 Scotch bonnet or habanero chile, stemmed, seeded, and finely chopped
One 12-lb. turkey, rinsed and dried thoroughly
Kosher salt and freshly ground black pepper
2 cups chicken stock
2 tbsp. cornstarch

Instructions

In a small bowl, cover the tamarind pulp with 1⁄2 cup boiling water and let stand for 10 minutes to soften. Using your fingers, break the tamarind apart and then let stand for another 5 minutes. Pour the tamarind through a fine sieve set over a medium bowl and, using a rubber spatula or spoon, press the tamarind through the sieve, discarding the solids. Add the honey, fish sauce, garlic, and chile to the tamarind liquid and stir into a smooth glaze; you should have 1 1⁄2 cups.
Heat the oven to 450°. Place the turkey on a rack set in a large roasting pan and season the cavity and outside liberally with salt and pepper. Pour the stock into the pan and roast the turkey until golden brown, about 1 hour. Reduce the oven temperature to 350°, cover the turkey with foil, and roast until almost cooked through, 1 hour more. Uncover the turkey and roast, basting with 12 cup of the tamarind glaze every 10 minutes, until an instant-read thermometer inserted into the thigh of the turkey reads 160°, 30 minutes more.
Transfer the turkey on its rack to a cutting board, tent with foil, and let rest for 20 minutes. Meanwhile, pour the pan juices into a small saucepan. In a small bowl, stir the cornstarch with 2 tablespoons cold water, and then stir the cornstarch slurry into the pan juices. Place the pan over medium-high heat, bring to a boil, and cook, stirring, until thickened into a gravy, about 5 minutes. Pour the gravy through a fine sieve into a bowl and serve alongside the turkey.

Watch How to Carve a Turkey

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Fonio-Crusted Crab Cakes

Organic — Mon, 18 Mar 2019 22:47:22 +0000

Fonio, a variety of millet, gives Pierre Thiam's West-African-inspired crab cakes a satisfyingly crisp crust. Get the recipe for Fonio-Crusted Crab Cakes ». Matt Taylor-Gross

Fonio, a variety of millet, gives Pierre Thiam‘s West-African-inspired crab cakes a satisfyingly crisp crust.

Featured in: Crab Cakes That Taste Like Senegal

Yield: serves 4-6

Time: 1 hour 45 minutes

1 large green plantain (about 10 oz.), peeled and roughly chopped
5 tbsp. red palm oil or vegetable oil
¹⁄₃ cup fonio
2 tbsp. plus 1/2 tsp. fresh lime juice
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped yellow onion
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
1 lb. lump crabmeat
¹⁄₄ cup all-purpose flour
1 tsp. finely chopped fresh ginger
Vegetable oil, for frying
Lime wedges, for serving

Instructions

In a large pot of boiling, salted water, cook the plantains until very soft, 16 to 18 minutes. Drain the plantains, and then transfer to a large bowl. Add 1 tablespoon palm oil and mash the plantains until smooth.
Meanwhile, in a small saucepan, combine the fonio with 1⁄3 cup water, bring to a boil, and cook, covered, until tender, 2 minutes. Remove the fonio from the heat and let stand, covered, until tender, about 10 minutes. Add 1 tablespoon of the cooked fonio to the plantains along with the 1⁄2 teaspoon lime juice, the cilantro, onion, and egg and season with salt and pepper. Gently fold the crabmeat into the plantains, and then shape the dough into twelve 1-inch thick patties.
Sprinkle the flour over the remaining fonio and then dredge each crab cake in the fonio. Transfer the crab cakes to a baking sheet and refrigerate for at least 1 hour or up to 8 hours.
In a small bowl, whisk the remaining 4 tablespoons palm oil and 2 tablespoons lime juice with the ginger, and season with salt and pepper.
Pour enough vegetable oil to come 1⁄4-inch up the side of a 12-inch skillet and heat until a deep-fry thermometer reaches 375°. Working in batches, add the crab cakes to the oil and fry, flipping once, until golden brown, about 3 minutes. Transfer to a rack set over paper towels to drain for 3 minutes, and then serve hot with the ginger dipping sauce and lime wedges.

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