Two More Recipes from Africa

PERI-PERI CHICKEN

Apparently peri-peri sauce is common throughout southern Africa, especially in former Portuguese colonies like Zimbabwe. This recipe is basically for the sauce itself, used here as a marinade. After marination cook the chicken in any manner you prefer: roasting, broiling, grilling etc.

Combine the following in a mixing bowl and mix to form a paste. You will need to work hard to thoroughly crush the garlic.

4 T. fresh lemon juice
4 T. oil of choice
1 T. cayenne pepper (use more if you like it hot)
1 T. paprika
1 t. kosher salt (a HEAPING teaspoon)
1 t. black pepper
2 cloves garlic

Rub this paste - or peri peri - all over roughly 2 lbs. of chicken pieces or even 1 3- lb. whole chicken. Cook accordingly.

BEEF AND PLANTAINS

Fairly basic dish here, but we love it Cafe Drake when decorated with plenty of fresh green chiles and chopped cilantro. The stew is also a good deployment of the often overlooked but delicious plantain. From the nation of Tanzania, home of the fabled Mt. Killimanjaro.

Cut a pound or so of lean beef into 1-inch cubes. Season with salt and pepper. Dry cook for 3 minutes in a deep and large saucepan. Add 4 cups of beef stock and 1 chopped onion. Cover partially and simmer/low boil until the meat is tender. Keep adding stock orr water as needed.

When the meat is cooked add another onion - this time diced - and 2 large, green plantains chopped into 4-inch pieces. Add about 1 cup of thick tomato puree and 1 cup coconut milk. Cook until the plantain is soft and the liquid has reduced to a thick sauce. As always taste for saltiness and adjust if needed; serve hot.