11 February 2014
Guyana
Guyanese Cook Up Rice
-1/4 scotch bonnet chile pepper, chopped (amount to taste) (*use gloves!)
-3 lbs. chicken pieces, skinless (and/or beef), cut into large chunks
-1 Tbsp olive oil
-1 onion, finely chopped
-3 cloves garlic, minced
-2 C. uncooked long-grain white rice
-4 C. chicken broth
-1 (14 oz.) can coconut milk
-4 sprigs thyme, chopped
-1 (15 ounce) can black-eyed peas, rinsed and drained (other beans ok)
-4 green onions, coarsely chopped
-1/2 head cabbage, cored and cut into large chunks (optional)
-2 Tbsp butter
-salt and pepper to taste
1) Heat the olive oil in a large skillet or Dutch oven over medium heat, brown chicken pieces well on all sides, about 15 minutes.
2) Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3) Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn't brown.
4) Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture. Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning.
5) Before serving, stir in butter, and season to taste with salt and pepper.
10 February 2014
Kenya
Mango Chutney
-1 Ripe / Unripe Mango
-1 inch Fresh Ginger
-1 Small Onion
-5 Cloves of Garlic
-2 ripe tomatoes
-1 carrot
-Fresh cilantro, to taste
-1 green pepper
-10 hot chilies (or to taste)
-1 cucumber (Optional)
-1/4 C. vinegar OR Juice of 1 Lime
-2 tsp olive Oil
-Salt to taste
Instructions
1. Wash ingredients, peel and mince.
2. Add all ingredients into a blender/food processor with the vinegar and olive oil. Blend until thick. Season with salt.
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