Chocolate And Peanut Butter-covered Bananas

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 5 large bananas
• 10 wooden popsicle sticks
• 1 (6 ounce) package semi-sweet chocolate chips
• 1 (60 ounce) package peanut butter chips
• 2 teaspoons shortening
• 1 cup finely chopped walnuts

Recipe

• 1 cut bananas in half crosswise.
• 2 insert wooden popsicle stick halfway through each portion.
• 3 freeze until firm.
• 4 melt chocolate and peanut butter chips with shortening in double boiler, stirring occasionally.
• 5 coat bananas with chocolate mixture.
• 6 sprinkle with walnuts.
• 7 freeze until firm.
• 8 wrap individually and store in freezer.

Botswanan Chicken Groundnut Stew

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 chicken thighs
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 cup water
• 1/2 cup peanut butter
• 1/2 cup tomato paste
• 1 teaspoon ginger, grated
• 2 tablespoons brown sugar
• 1/2 teaspoon chili flakes
• 1 (15 ounce) can tomatoes, diced

Recipe

• 1 prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl.
• 2 slowly stir-in the water a little at a time until the sauce is smooth.
• 3 add the oil to a large pan and fry the chopped onion until translucent. add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (can add a chopped and seeded hot pepper if you like a little more heat!).
• 4 continue cooking until the chicken is nicely browned all over.
• 5 pour-in the peanut sauce and diced tomatoes and stir well.
• 6 cover and reduce the heat to low simmer.
• 7 cook for 45 minutes to 1 hour, stirring occasionally. taste and add salt if needed.
• 8 serve over rice or rice balls.

Chicken Satay With Peanut Sauce (mark Bittman)

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 1 garlic clove, smashed
• 1 lime, juice of
• 1/2 cup peanut butter
• freshly squeezed lime juice (a couple of tablespoons)
• soy sauce, a splash of
• red chili pepper flakes, 1-2 pinches of
• 1 teaspoon brown sugar
• chicken broth or water
• salt and pepper
• bamboo skewer
• lime, cut into wedges

Recipe

• 1 pound chicken breasts to 1/2 inch thickness.
• 2 slice them into 4-inch pieces.
• 3 in a bowl, combine the juice from one lime with a smashed clove of garlic.
• 4 add the chicken and let it marinate for 5 minutes.
• 5 meanwhile, whisk together peanut butter, lime juice, soy sauce, red chile flakes, brown sugar, and enough chicken broth or water to make a smooth sauce.
• 6 adjust seasoning.
• 7 set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper,
• 8 thread onto skewers and grill for 2 min on each side or until cooked through.
• 9 serve with the reserved peanut sauce and lime wedges.

Chicken Drumettes

Total Time: 3 hrs 7 mins Preparation Time: 3 hrs Cook Time: 7 mins

Ingredients

• 3 lbs chicken drummettes
• 1/4 cup fresh lime juice
• 2 minced garlic cloves
• 1 tablespoon brown sugar
• 1/4 cup canola oil
• 1 teaspoon salt
• 3/4 teaspoon red pepper flakes
• 1 cup salted peanuts, chopped fine
• 1 cup fresh breadcrumb

Recipe

• 1 combine the lime juice, garlic, sugar, oil, salt, red chili pepper flakes.
• 2 add the chicken pieces.
• 3 let marinate for 2- 3 hours.
• 4 chop salted peanuts with the bread crumbs.
• 5 dip drumettes into crumb mixture and bread all over well.
• 6 place onto a baking sheet and place in oven 450 degrees f.
• 7 for 3 minutes, turn once, andother 3 minutes-- serve--.

Cottage Cheese And Apple Snacks

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 cup low fat cottage cheese
• 2 tablespoons peanut butter
• 1/4 teaspoon ground cinnamon or 1/4 teaspoon apple pie spice
• 1 -2 teaspoon skim milk
• 3 medium apples or 3 medium pears, cored and slic

Recipe

• 1 for dip, in blender container or food processor bowl place the cottage cheese, peanut butter, and cinnamon or apple pie spice.
• 2 cover and blend or process until smooth.
• 3 if necessary, stir in enough milk to make dip of desired consistency.
• 4 serve the dip immediately or cover and chill it for up to 24 hours.
• 5 serve dip with the apple or pear slices. makes 6 (2-tablespoon) servings.

Botswana Beef - Safari Style Filet Mignon

Total Time: 6 hrs 8 mins Preparation Time: 6 hrs Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 cup lager beer
• 1/2 cup peanut oil
• 1/4 cup soy sauce
• 1 tablespoon crushed fresh ginger
• 2 peri-peri or 2 thai peppers, seeded and chopped
• 1 teaspoon smoked paprika
• 2 teaspoons cracked black pepper
• 2 teaspoons ground coriander
• 8 large whole garlic cloves, sliced
• 32 ounces beef tenderloin steaks
• 3 tablespoons peanut oil (for cooking)
• salt
• black pepper
• 4 banana leaves (optional)
• fresh hot chili pepper (optional)

Recipe

• 1 combine beer, 1/2 cup oil, soy sauce, ginger, peppers, paprika, black pepper, coriander and garlic; mix well; marinate steaks in this for at least 6 hours.
• 2 drain steaks and pat dry. bring to room temperature before cooking. season to taste with salt and pepper.
• 3 heat oil in a large skillet until very hot (it may smoke so you may want to have ventilation). add the steaks and cook until desired doneness, 3-5 minutes per side for medium rare (depending on thickness). you could opt to sear them and finish in the oven, but obviously, ovens are hard to find out in the bush.

Chicken Empanadas - Colombia - Empanadas De Pollo

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 50
• 6 large chicken thighs (skin on for flavor)
• 2 stalks celery (cut in half)
• 1 onion (cut into large chunks)
• 6 garlic cloves (peeled, whole)
• 1 carrot (cut into 4 inch chunks)
• 1 tablespoon kosher salt
• 1 tablespoon ground cumin
• 2 lbs cornmeal (yellow or , preferably goya brand)
• 3 -4 cups chicken broth (for use with the dry corn meal)
• 2 tablespoons dark brown sugar
• 2 tablespoons cassava meal (yuca starch)
• 1 tablespoon ground cumin (for the masa) (optional)
• 2 bunches green onions, cut into 1/4 bits
• 2 medium tomatoes, chopped into small chunks
• 1 bunch fresh cilantro, finely chopped
• 1/4 cup butter or 1/4 cup margarine or 4 tablespoons your favorite cooking oil
• 3 medium potatoes (cut into 1/2 inch chunks and boiled)
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper

Recipe

• 1 the chicken.
• 2 - place chicken thighs in a large pot with 8 cups of boiling water.
• 3 - add the celery, onion, garlic, kosher salt and cumin.
• 4 - boil over medium heat for approximately 1 hour (or until chicken is cooked).
• 5 - with a slotted spoon, carefully remove chicken from the pot, place it in a bowl and cover with a kitchen towel. allow it to cool until safe to handle.
• 6 - cover the pot and continue to cook the stock on low heat.
• 7 - once the chicken has cooled, remove the skin and the bones. drop the bones and skin into the stock pot, cover and continue to cook. with your fingers, pull the chicken meat apart so it resembles shredded meat. put into a bowl, cover and refrigerate.
• 8 - allow the chicken stock to boil on low heat for another hour. using a sieve, separate the broth from all the rest of the ingredients and allow it to cool for about 30 minutes. discard the stock ingredients.
• 9 the dough.
• 10 - mix all the dry ingredients together (corn meal, brown sugar, yuca starch and optional cumin) in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. i usually add two cups and work the dough with my hands. then, i add the chicken stock 1/2 cup at a time until i get the consistency i need.
• 11 - cover the bowl and let the “masa” rest for about one hour in the refrigerator.
• 12 the filling.
• 13 - in a frying pan, heat the butter, margarine or oil over medium heat and saute the onions and tomatoes. (here you can add cumin to taste).
• 14 - in a large bowl, combine the chicken, potatoes, chopped cilantro, garlic powder and pepper.
• 15 - add the sauteed onion-tomato mixture and stir until well blended. check for salt and adjust spices to your liking.
• 16 the empanada.
• 17 - now, if you have a tortilla press, you’re sitting pretty for the next step. if you don’t have one, two pieces of 1” wood about 8” square will do just fine. lacking that, anything flat and a counter top will work. or, if you feel adventurous, you can use your own two little hands!
• 18 - roll the “masa” (dough) into little balls about 1” in diameter. cover the bottom part of the tortilla press with a piece of plastic wrap. place the masa ball on top of the plastic wrap. cover with another piece of plastic and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). remove the top piece of plastic. now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2” of space on the sides. using the plastic, fold the circle in half and press the edges together so it forms a half-moon. while still in the plastic, press the edges firmly together between your thumb and middle finger so the empanada is sealed. i like to make them pretty so, after the empanada is sealed, i remove it from the plastic and use the tip of my finger to fold the edges at small intervals so that the empanada has a “scalloped” look to the edges.
• 19 - cook them in bunches but don’t prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
• 20 cooking.
• 21 - the traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of lamb lard that was used to fry the empanadas for the last month and a half.
• 22 - however, tradition does not always mean that it is right. much of the time tradition simply means “lack of technology and alternate methods.”.
• 23 - i use a deep-fat fryer filled with canola or peanut oil. for even healthier empanadas, they can be baked in the oven at 350 degrees f on a greased cookie sheet. baking them, of course, takes longer and you will have to turn the empanadas once. bake or fry until golden brown.
• 24 - if you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. this will allow the excess oil to drain.
• 25 - the tradition in colombia is to have an empanada in one hand and a wedge of lemon in the other. as you take a bite, you squeeze a few drops of lemon juice inside. a bowl of your favorite salsa and a teaspoon will also do the job quite well. this recipe should yield approximately 4 to 5 dozen empanadas.