This Malawi curry powder blend is the hottest curry powder we found in Africa, although some pastes like berbere might top it on the heat scale.
I watched a chef prepare the sashimi, and I’ve attempted to reconstruct here, but it isn’t exact; it’s delicious if you pick the freshest fish you can find!
This is a fun trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
Here is a classic chile sauce from one of the hottest regions–foodwise–in China. This Sichuan chile sauce can be used in stir-fry dishes, added to soups, or sprinkled over rice.
This is a dry cure that can be used on about five pounds of pork belly for bacon or fish such as salmon. This cure will keep, covered, for several months.
We loved the way Yucatecans served seafood cocktails like this shrimp one in tall parfait glasses with a thin sauce that was more like a juice.
The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild.