Plantains, those banana relatives that are eaten as a vegtable, are cultivated in many African countries.  This melange of sweet and hot platains make a delicious crunchy appetizer.  Serve it wit Ugandan Groundnut Sauce.

Ingredients

• 2 green plantains
• 2 yellow plantains
• 1/2 onion
• 1 tablespoon garlic powder
• 1/4 teaspoon salt
• 2 teaspoons cayenne
• Vegtable oil, for shallow frying

Instructions

Peel one of the green plantains and cut into very thin rounds, uning a vegtable peeler.  Heat the oil in a large frying pan over a moderate heat.  While the oil is heating, fry the plantain rounds in the oil for about 2 minutes, turning, until golden brown.  Drain on paper towels.

Coarsely grated the other green plantain and put on a plated.  Slice the oinion into wafer-thin shreds and mix with grated plantain.

Heat a little more oil in the frying pand and fry handfuls of the mixture for 2 to 3 minutes, until golden, turning once.  Drain on paper towels and keep warm with the green plantain rounds.

Heat a little more oil in the frying pan and fry handfuls of the mixture for 2 to 3 minutes, until golden, turning once.  Drain on paper towels and deep warm with the green plantain rounds.

Heat a little more oil in the frying pan and, while it is heating, peel the yellow plantain, then fry in the hot oil until golden brown,  turning to brown evenly.  Drain on paper towels and then arrange the three varieties of cooked plantains in shallow dishes.

Sprinkle with salt and serve as a snack with your favorinte hot sauce.

Fish is such a common and cheap food in West Africa, it’s no wonder that there are numerous recipes for spicy fish cakes such as these.  Try them served hot with a spicy dipping sauce.

Ingredients

• 1 1/2 cups potatoes, peeled
• Salt and pepper to taste
• 1 pound cooked fish fillets, skinned
• Salt and fresh ground black pepper
• 4 tablespoons grated onion
• 1 tablespoon chopped parsley 1/2 teaspoon cayenne
• Pinch of grated nutmeg
• 2 eggs, lightly beaten
• Toasted crumbs for coating
• Safflower oil for frying
• Dipping sauce of choice

Instructions

Cook the potato in a little salted water, drain, mash and season with salt and pepper.  Flake the fish and mix with mashed potato, onion, parsley, cayenne, nutmeg and beaten egg.

Drop spoonfuls of the fish cake mixture into the crumbs and coat evenly.  Form the mixture into patties with your hands, flattening them slightly.

Fry the fish cakes in hot oil until they are crisp and golden.  Remove from the oil and drain on paper towels.

Heat Scale: Varies, depending on the dipping sauce you choose.

This delicious thick, yellow soup is rich in flavor and chilies.  Serve it as a first course and serve the Fruity Lamb Tajin as the entree.

Ingredients

• 2 tablespoons peanut oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 4 fresh jalapeno or serrano chiles, seeds and stems removed, and minced
• 1 1/2 cups chopped tomatoes
• 1 1/2 pounds yams or sweet potatoes, peeled and cut into 1 inch cubes
• 3 1/2 cups beef stock
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup half and half cream
• *Garnishes: chopped parsley and fresh grated ginger

Instructions

Heat the oil in a heavy, large casserole and add the chopped onion and carrot and saute for 1 minute.  Then, add the chiles, tomatoes, and cubed yams and saute and toss for 1 minute.  Add beef stock, salt, pepper, and bring the mixture to a boil; reduce the heat to a simmer, cover, and simmer for 30 minutes.  Remove the soup from the heat, allow it to cool for 20 minutes, and then puree it in a food processor or blender.  Do this in bactches, if necessary.

Return the soup to the casserole and bring to a boil; reduce the heat to a simmer, and the add the cream in a steady stream, stirring constantly.

Serve the soup hot and garnish with the parsley and ginger.