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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Tempura Batter Ingredients:

• 1 egg
• 1 cup of all-purpose white flour
• 1 cup ice-cold water
• pinch of baking soda

Batter Preparation:

1. Whisk egg in a mixing bowl
2. Whisk in remaining batter ingredients to mix thoroughly, do not overdo the whisking, the goal is just to mix the ingredients together. Please note that it is essential to use ice water for the batter and the quicker the next steps are performed the better. The batter should be thin.
3. Now comes the exciting part! It is important to begin frying the tempura as soon as the batter is mixed. Speed is of the essence. It is best to use long cooking "chop sticks" (Jap. hashi or long-handled tongs to place ingredients in the hot oil and an Asian-style mesh frying spoon to remove them. It is best (but be very very careful doing this) to dip the shrimp in the batter while holding the shrimp by the tail with your tongs or chop sticks. After the shrimp are dipped in the batter, let the excess batter drain off for a couple of seconds and then gently drop them in the deep fryer or wok. Be really careful! You should not put more that 6 pieces into the hot oil at one time to avoid pieces sticking together or having the oil cool too much. After each piece turns lightly golden brown, remove from oil and drain on a wire rack. A wire rack is actually superior to paper towels to drain tempura.
4. After frying the Shrimp, dip the remaining ingredients in the batter (one at a time and don't overload the wok or fryer with too many pieces at the same time!)
5. As with the shrimp each piece turns lightly golden brown, remove from oil.
6. As soon as all the Tempura is cooked, serve immediately! One method to ensure that the Tempura is the very best it can be is to use an electric wok at the dinner table and to serve pieces as soon as they come out of the wok.
7. Serve with the rice and dipping sauce.

Ingredients:

• 12-16 large prawns/shrimp cleaned but with tails left on
• 1 can of Lotus Root*
• 1/2 pound of broccoli
• 8 spring onions
• 1 green Bell Pepper
• 1 sweet potato
• 1/2 white mushrooms
• 1/2 lb zucchini squash
• 1/2 lb carrots

Preparation:

It is essential that you make the Tempura in the order of steps listed below! For best results all ingredients should be cold not room temperature.

1. Start by making rice. Japanese rice is short-grained and works best if it is thoroughly rinsed before using. Follow package directions.
2. Prepare shrimp by removing legs and shell, being careful to retain the tail. Slice down the middle without cutting all the way through. Remove sand vein and rinse. Score diagonally in both directions on the outside to prevent curling.
3. Cut Broccoli into large florets.
4. Slice Sweet Potato, Zucchini and Carrots into 1/4 inch slices. The Zucchini and Carrots are best sliced on a long bias.
5. Cut washed and trimmed Mushrooms in half.
6. Slice Green Pepper in long strips 3/4" wide, remove seeds and section membranes.
7. Trim the ends of the Spring Onion (Scallion)
8. Heat at least 3" of peanut oil in a deep fat fryer or a wok to 350 degrees. Use a frying thermometer to ensure accuracy. Be very careful, as oil burns can be very serious!

Dipping Sauce Ingredients:

• 3 tablespoons of mirin* or dry sherry
• 3 tablespoons of Japanese soy sauce
• 1 cup of Dashi*
• 1/2 teaspoon of sugar
• 4 tablespoons of finely grated daikon root*
• 1 spring onion, sliced thin
• 2 cups Japanese rice*

* (obtainable in Japanese and many Asian grocery stores)

Dipping Sauce Preparation:

1. Mix Dashi powder with cold water to make one cup (read package directions). If you are sensitive to MSG, look for Dashi Powder that does not have this ingredient (although "Ajinomoto" aka MSG, is an extremely popular ingredient in Japanese cooking).
2. Add Mirin, Soy Sauce, Sugar (adjust to taste), grated Daikon and sliced Spring Onion (scallion).

Recipe by T. Johnston-O'Neill

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This month's recipe and recipe notes are from acclaimed novelist, Lisa See. To find out more about Lisa See, please read The Participant Observer Interview with Lisa See and visit her website at: www.lisasee.com

Comments from Lisa See:

Food is memory, and many of my memories are linked to food. This recipe has grown and evolved over three generations in my family. My grandfather used to own a restaurant in Los Angeles Chinatown called Dragon's Den. It was only the seventh family-style Chinese restaurant in Los Angeles. Back in 1936, when Dragon's Den opened, this dish—minus the curry and the noodles—cost just twenty-five cents. The restaurant had closed by the time I was born, but I can remember my grandfather making a version of the Dragon's Den tomato beef at home.

My father first had curried tomato beef chow chow mein (with fried noodles) in a restaurant in San Francisco. He later found it in a café on San Pedro Street, close to Ninth Street, and opposite the wholesale produce market in Los Angeles. He's been perfecting his version ever since. You can use Chinese egg or rice noodles for this dish, but my dad uses angel hair pasta. If I'm not in the mood for noodles, then I just serve the curried tomato beef with rice. My other addition to the recipe is the marinade. It tenderizes the beef and adds a little extra flavor. What I love about this dish is the taste of the tomatoes and vinegar. It's a combination that takes me right back to my childhood. Best of all, this dish is fast, colorful, and combines all the food groups.

Tomato beef is a uniquely Chinese-American dish—symbolic in many ways of the "melting pot". "Mein" means noodles in Cantonese, but beef and tomatoes are not typical Chinese ingredients. But in the past, if you were Chinese and lucky enough to own your own restaurant, you put together ingredients you thought would please your American customers. That's how American tomatoes and beef came to be thrown together with Chinese noodles. For a time tomato beef Lo Mein and curried tomato beef Lo Mein could be found on every menu in Chinese-American restaurants and cafes, such as the Golden Dragon Cafe and Pearl's Coffee Shop in Shanghai Girls. Now you can't even find tomato beef in Chinese restaurants! No one asks for it, orders it, or remembers it. So this truly is a taste of the past, specifically 1950's Chinese America. There is no right or wrong way to make this dish. It's all about your personal taste and whether you like more vinegar or sugar.

Ingredients:

• 1 pound flank steak cut into ¼ inch strips against the grain
• 2 teaspoons soy sauce
• 1 teaspoon dry sherry
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• Pepper to taste
• 1 teaspoon cornstarch
• 2-3 tablespoon canola oil
• 1 medium to large onion cut into 1 inch squares
• 1 green bell pepper chopped into 1 inch squares
• 4 Roma tomatoes quartered
• 1 tablespoon Madras curry powder
• 4-6 tablespoons white vinegar
• 1-3 teaspoons white sugar
• Handful of cilantro loosely chopped
• 1 pound pasta

Preparation:

1. Cook the noodles per package instructions and set aside
2. When done, drain the noodles and lay them out on a serving platter.
3. Mix ingredients for marinade (soy sauce, sherry, sesame oil, salt, pepper, and cornstarch) and add sliced beef.
4. Marinate for 20 minutes.
5. Heat oil in a wok (or frying pan) over high heat until oil just starts to smoke.
6. Add the beef and stir fry until browned but not fully cooked.
7. Add the onion and bell pepper and continue to stir fry for 2 minutes.
8. Add the curry powder, vinegar, and sugar.
9. Add tomatoes and cook until just heated through. (You don't want the vegetables to lose their shape. They should remain whole and crisp.)
10. Taste for flavor. The sauce should be strong, because it will be toned down by the noodles (or rice).
11. Pour the curried beef on top of noodles, sprinkle with chopped cilantro, and serve.

Additional notes from author Lisa See:

• For the more health conscious, you can substitute chicken for the beef. My dad fries boneless, skinless chicken thighs until they're done enough to cut them up easily. Then he adds them back to the wok after the onion and bell pepper to cook a bit more.

• Some people like to add the noodles to the wok and toss them with the other ingredients. Transfer to a platter and sprinkle with cilantro.

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Many readers may be used to eating Naan, Paratha and Panneer at Indian restaurants. These foods mostly belong to the Eastern and Northern part of India. Other parts of India have equally enticing specialties. One of the dishes that Southern India is famous for is Bisi Bele Bath which is often served with the yoghurt side dish, Raita.

Bisi Bele Bath is very popular in Karnataka, a region of Southeastern India. It is served in almost all wedding receptions, festivals, buffets and parties. If you may have ever eaten at a South Indian buffet, Bisi Bele Bath is almost always served. It is a wholesome meal that contains rice, lentils (Thuar Dal) and vegetables.

Bisi Bele Bath is literally translated as “hot lentil rice mixture.” All the ingredients needed for this dish are available at any Indian grocery store, like the one in the “Little India" mall on Black Mountain Road.
\r\n
\r\nYou can use a wide range of vegetables such as carrots, peas, beans, bell pepper, onion, tomato along with Indian Pumpkin and Indian beans (Frozen Papdi Liva available in Indian stores), it really depends on the tastes that you enjoy and which ingredients you can find.

Ingredients:

Rice

• 3 cups of white rice.
• 6 cups of water

Dal:

• 3 cups yellow Thuar Dal (a type of lentil)
• 6 cups of water
• 2 teaspoons of cooking oil
• 1/4 teaspoon of turmeric

Sauce:

• 5-6 teaspoons of Bisi Bele Bath powder
• 3 chopped Roma tomatoes
• 3 teaspoons of fresh Coconut

Vegetables:

• 5 carrots peeled and chopped.
• 8-10 green beans cut 2 inches long
• 3/4 cup of peas
• 2 Bell peppers (green or red) chopped small
• 1/4 of an Indian white pumpkin, chopped small
• 3/4 cup of Papdi Liva (Indian beans) about 25
• 2 medium sized yellow onions, chopped

Additional Ingredients:

• 2 teaspoons of tamarind paste Tamcon
• 1 teaspoon of black mustard seeds
• 3 dry Indian red chilies. Chopped very fine
• 7-8 curry leaves
• 1 tablespoon of ghee (clarified butter)
• Chopped cilantro as garnish

Sauce Preparation

1. Blend the Bisi Bele Bath powder or paste with a few pieces of tomatoes and chopped coconut. The tomato gives a nice red color to the dish.
2. When everything is cooked and prepared according to the above instructions, gently mix all of the ingredients together in one pot or a very large skillet and heat well.
3. Add salt and tamarind paste which will add a nice sour taste to the dish. Stir the pot or skillet constantly so that the dish does not burn.
4. In a small pan heat 2 tablespoons of cooking oil to the smoke point and add the black mustard seed and chilies, and cover quickly. Shortly thereafter you will hear a popping sound which is the sound of the seeds hitting the pan lid. In India we call this phenomena [text missing]

Raitha Ingredients:

• 1 1/2 cup of plain yogurt.
• 1 grated carrot
• 2 medium sized chopped tomatoes
• 1 finely chopped cucumber
• I/4 medium sized onion, chopped
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of mustard seeds
• 4 teaspoon of cooking oil
• 2 chopped Jalapenos peppers
• Several stems of chopped cilantro (as garnish)
• 4-5 curry leaves (garnish)

Raitha Preparation:

1. Add grated carrots, chopped cucumbers, onions and tomatoes to 1 1/2 cup of plain yogurt.
2. In the same method as described above, “splatter” in hot oil the jalapenos, black mustard seeds and whole cumin seeds removing the pan from the heat when you hear the popping sound.
Mix all the ingredients together, adding salt to taste.
3. Garnish with cilantro and serve.

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