This is a delicious recipe that we've adapted from a Martha Stewart recipe. As such we can't vouch for the "cultural authenticity" (although the spices do seem spot-on). But if you like superbly spiced chicken that will tantalize your taste buds, this is it! We used a cast iron skillet to cook the chicken. Don't forget to drizzle the pan juices over the couscous, they will make you swoon! You should be able to find all the ingredients for this meal at most any grocery store.

Spiced Chicken Ingredients:

Ingredients:

• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 whole chicken (4 pounds), quartered, skin on
• 1 lemon, quartered

Spiced Chicken Preparation:

1. Place a rimmed baking sheet (or cast iron skillet) on the center rack of oven and preheat oven to 450 degrees.
2. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl.
3. Rub spice paste all over chicken.
4. Carefully arrange chicken in a single layer on hot sheet (or skillet), and arrange lemon wedges around chicken.
5. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes.
6. Remove from oven and let stand for 10 minutes.
7. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

Couscous Ingredients:

Couscous is a coarsely ground semolina pasta. For this recipe use the "parboiled" or "pre-steamed" couscous.
Cook Time: 10 minutes

• 1 1/2 cup couscous
• 2 3/4 cups chicken stock or water
• 1/4 teaspoon salt

Couscous Preparation:

1. In a saucepan, bring water to a boil.
2. Add salt and stir.
3. Add couscous and remove from heat
4. Allow to sit for about 5 minutes.

Couscous should be light and fluffy, not gummy. Be sure to allow the couscous to absorb the water. You can add all sorts of goodies to couscous; sautéed onions, raisins, currants, sliced almonds, "craraisins", cilantro and whatever else suits your palate.

Enjoy!

Photo by Shari K. Johnston-O'Neill

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Last Updated: 04 February 2021

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This recipe originates with the Moone High Cross in County Kildare, Ireland. The inn is owned by the Clynch family and it's been in operation 1700's. We've adapted the recipe a bit (but just a wee bit). The inn was County Kildare's "Pub of the Year" in 2004. Purportedly a celebrity favorite, they even named their bar "The Clint Eastwood Saloon". If you go, it's on the road from Dublin to Kilkenny.

It all begins with a savory vegetable stock.

Homemade Vegetable Stock Ingredients:

• 1 1/2 tablespoon unsalted butter
• 2 onions chopped
• 1 leek (white part only)
• 1 carrot peeled and chopped
• 1 celery stalk chopped
• 5 large white mushrooms, chopped
• 1 potato, peeled and cut into 1/2 inch pieces
• 6 1/2 cups cold water
• 3 garlic cloves minced
• 1 teaspoon black peppercorns
• 1/4 teaspoon dried thyme
• 1/2 bay leaf
• 6 sprigs of flat-leaf parsley
• 1/2 teaspoon of salt

Vegetable Stock Preparation:

1. In a stockpot melt butter and saute onions for 5 minutes until they start to brown.
2. Add leeks, carrots, celery, mushrooms, potatoes and 1/3 cup of the water.
3. Cook covered for 5 minutes.
4. Add remaining ingredients (water, garlic, peppercorns, thyme, bay leaf, parsley and salt) to pot.
5. Bring to a boil and then reduce heat to simmer uncovered for 2 hours.
6. Strain stock through a fine strainer into a suitably sized bowl or container for storage.

Soup Ingredients:

• 2 tablespoons unsalted butter
• 3 leeks (white part only) washed and sliced
• 1 large onion chopped
• 6 medium potatoes peeled and cut into 1 inch pieces
• 6 cups of vegetable stock (see how to make your own with the recipe below!)
• 1 1/4 cups half and half
• Salt and pepper to taste
• Minced fresh flat leaf parsley for garnish

Soup Preparation:

1. In a stockpot melt butter and saute onions and leeks at a low heat (covered) for 5 to 7 minutes so that the onions and leeks are soft but not browned.
2. Add potatoes and stock and cook for 30 minutes until potatoes are soft.
3. Remove from heat and let cool for at least 10 minutes.
4. Transfer all to a blender or food processor and puree until smooth. Unless you have a very large food processor you will have to work in batches.
5. Return soup to stockpot and briskly stir in half and half.
6. Add salt and pepper and simmer until soup is hot.
7. Serve in bowls, sprinkle with parsley. Eat with a crusty bread.

Recipe from "The Irish Pub Cookbook" by Margaret M. Johnson

Photos by Shari K. Johnston-O'Neill

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Last Updated: 04 February 2021

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Here's a delightful recipe for Totillitas, a garbanzo bean flour fritter from the Andalusia (southern) region of Spain. It was recommended by one of our readers, Ryan (Thanks!). Pre-packaged garbanzo (chickpea) flour can be obtained at Sprout's Market or at any Indian grocery where it is called besan or gram flour. It is possible to make this recipe without the white flower if you are allergic to gluten. This is a very simple and easy to make dish that is wonderfully tasty.

Ingredients:

• 1 cup garbanzo (chickpea) flour
• 1 cup white flour
• 1 teaspoon baking powder
• Salt (to taste) and freshly ground black pepper
• 1/2 cup chopped onions, scallions or shallots
About 1 cup coarsely chopped raw shellfish or firm while fish. (The pictured dish uses shrimp)
• 4 to 5 tablespoons coarsely chopped chives, parsley, thyme or cilantro (your choice, mix and match!)
• Olive oil

Preparation:

1. In a bowl, combine flours and baking powder with salt and ground pepper. Slowly whisk in cold tap water until the batter is the consistency of a thin pancake batter. Stir in the onions, chopped seafood and herbs.
2. Pour a generous amount of olive oil in a skillet (1/4" deep) and then heat to medium to medium high. If the oil starts to smoke it is too hot. Once the oil is hot, pour one ladle of the batter mixture in the pan.
3. Brown the fritter on one side and then flip it over to brown the other side (just as you would a pancake). The center of the tortillita should be soft, the outside crisp. Temperature control is the way to accomplish this.

These tortillitas can be eaten as a snack or as part of a full meal.

Buen provecho!

This recipe adapted from Mark Bittman's New York Times recipe.
Photo by Shari K. Johnston-O'Neill

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Last Updated: 04 February 2021

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This recipe is from West Africa. It can be made with various ingredients; beef, chicken, lamb, shrimp or even vegetables. The version described is made with chicken breasts. It should be noted that the chicken most American's are familiar with are meatier, more tender and less flavorful that chicken found in much of the less-industrial world. These kebabs have a very savory and pleasing taste that is interesting but easy on the palate. Accompanying the Suya Kebabs is a recipe for Jollof rice which is also from West Africa and a simple directions for making non-alcoholic "Ginger Beer." The recipe is adapted from Fran Osseso-Asare's intriguing book, "Food Culture in Sub-Saharan Africa." The recipe is actually a lot easier than it looks!

If you decide to use bamboo skewers for this recipe, soak them in water for one hour before using so that they won't burn. (you can also use aluminum foil to shield the ends). Metal skewers are fine too. Apparently in West Africa skewers are shorter than the ones typically found in American grocery stores.

The Suya kebabs are first marinated and then rolled in "tankora" powder before they are grilled.

Kebab Ingredients:

• 1-1/2 pounds of chicken breast cut into kebab sized cubes

Marinade: (note place all these ingredients in a small food processor or blender and chop finely. If you want to be "old school" use a mortar and pestle!)

• 1 inch of peeled fresh ginger root
• 3 cloves of peeled garlic
• 1 tablespoon of tomato paste
• 1 tablespoon peanut oil (or other vegetable oil)
• 1 chicken bouillon cube (optional, if used tried to find one without MSG)
• 1/4 - 1/2 teaspoon of salt

Blend all of these ingredients and then in a bowl mix them with the cubed meat and marinate for at least 15 mins.

Tankora Powder Ingredients:

• 1/2 cup of dry roasted unsalted peanuts
• 1/4 cup of roasted corn meal (roast in the oven or in a heavy pan till lightly brown, only takes a few minutes. If using a pan, stir frequently)
• 1/4 teaspoon of ground chili pepper (not adjust according to strength of chilies and/or your guests tolerance)
• 1/2 tsp of dried ginger powder
• 1/2 tsp of salt (omit if using salted peanuts)
• 1/2 tsp of ground white pepper

Kebab Preparation:

1. Powder the peanuts with a spice mill, a mortal and pestle or buy putting them in between some wax paper or a plastic ziploc bag and smash with a hammer until finely powdered.
2. Mix all of the Tankora ingredients together.
3. After the meat has been sufficiently marinaded, skewer the meat and vegetables. Alternate the meat with sweet peppers or onion for a bit more variety.
4. Coat the skewered meat with the tankora powder. Do this by rolling the skewers if the meat is firm or covering the skewers with the powder and firmly pressing it into the meat.
5. For best grilling results, lightly coat the prepared skewers with peanut oil using a pastry brush. This will keep the meat tender.
6. Grill skewers either on a gas or charcoal grill our broil on the top shelf of the oven.

Jollof Rice Ingredients:

A good complement to the Suya Kebabs is Jollof Rice. Due in part to the strong historical connection between West Africa and the Caribbean, this dish is very similar to Jambalaya. This recipe is adapted from globalgourmet.com

• 1 pound diced chicken (note beef or shrimp may be added or substituted)
• Salt and ground white pepper, to taste
• Vegetable oil for frying
• 3 1/2 cups chicken stock
• 2 large onions, finely chopped
• 4 cloves garlic, peeled and finely chopped
• 2-3 chilies (hot peppers), finely chopped
• 1 large can of diced tomatoes
• 3 tomato paste
• 8 oz each of assorted chopped vegetables, e.g. carrots, green beans . . .
mushrooms and capsicums (sweet or bell peppers)
• 2 cups long-grain rice

Jollof Rice Preparation:

1. Heat oil in deep fry-pan and fry the meat or chicken pieces until brown.
2. Remove meat from oil and add onions garlic and chilies and sauté until the onions brown.
3. In heavy sauce pan add tomatoes, tomato paste, half the combined vegetables and 1/2 cup of stock and simmer for 5-7 minutes.
4. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently.
5. Add meat, rice and the remainder of the stock. Cover pot and simmer on a low heat for 10 minutes.
6. Add the remainder of vegetables to top of rice and cook for another 5 minutes or until rice is tender. Be very sure that the heat is just high enough to bubble as the tomato and tomato paste might burn. If necessary add small amounts of water and cook longer to ensure the rice is sufficiently soft.

Note: If adding shrimp to the dish, do so in the last 5 minutes, but make sure it is fully cooked before consuming it.

Ginger Beer Ingredients:

Ginger beer goes great with Suya and Jollof Rice. This recipe is adapted from "The Congo Cookbook". Ginger beer can have quite a ginger bite to it (not gingerly at all!) so adjust the amount of fresh ginger or water to your preference.

• 3 or 4 large fresh ginger roots sections (not ground ginger!)
• juice of two limes
• 1 cup sugar
• 8 whole cloves
• 1 cinnamon stick
• 2 quarts of boiling water

Ginger Beer Preparation:

1. Peel the ginger and either shred it with a grater or in a food processor.
2. In a large container (stainless steel or oven-proof glass) and ginger, cloves and cinnamon.
3. Let brew for one or more hours (the more the merrier).
4. Strain mixture into a pitcher either with cheesecloth (folded) or a very fine stainless steel screen. If using the cheesecloth you can squeeze the cloth at the end to get every precious drop.
5. Add lime juice and sugar and stir. If the drink is too strong, just add more water.

Serve over ice or at room temperature.

Recipe by T. Johnston-O'Neill
Photo by Shari K. Johnston-O'Neil

Recipe by T. Johnston-O'Neill

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Last Updated: 04 February 2021

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