These butterflied, basted and grilled prawns are a sizzling sensation from South Africa. Serve with rice and a Green Mango Salad, with plenty of lime wedges.
Vietnamese Chicken Curry
This recipe and others can be found in Dave DeWitt’s book, “A World of Curries.” Do your stomach a favor and pick up a copy of it here.
Carnitas Calientes
Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or soft taco.
Guacamole de Molcajete
The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.
Trinidadian Wood-Grilled Shark Steaks
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish.
Lamb Fesenjan – Lamb with Pomegranate Walnut Sauce
This Lamb Fesenjan recipe is courtesy of Saad Fayed and we ran it in this article over at Fiery Foods and Barbecue Central. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.
Crab Callaloo Recipe
This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.