Muncie Times, Muncie, Delaware County, 2 April 1998 — Page 33

Festive Corn and Black-Eyed Pea Salad 1(14 1/2-ounce) can corn kernels, drained 1 (15-ounce) can black-eyed peas, finsed and drained 1/2 cup thinly sliced celery 1 medium red bell pepper, cored, seeded, and chopped 4 green onions (scallions), sliced thin 1/4 cup vegetable or salad oil 3 tablespoons red wine vinegar 2 teaspoons honey 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon red chili powder 1. In a large bowl, combine the com, peas, celery, bell pepper, and green onions. Set aside. 2. Combine the oil, vinegar, honey, lemon juice, salt, pepper, and chili powder in tightly covered container and shake until the dressing is well blended. Pour the dressing over the vegetables and toss well. Cover and refrigerate at least 1 hour, stirring occasionally. Toss before serving. Serves 4 Sweet Potato Corn Bread 1 pound sweet potatoes, peeled and cut into chunks 1 cup buttermilk 1 egg, lightly beaten 1 cup yellow commeal 3 tablespoons all-purpose flour 4 1/2 teaspoons baking powder 1 teaspoon salt 1 scant teaspoon baking soda 1/4 teaspoon ground allspice 1/8 teaspoon ground cinnamon 3 tablespoons unsalted butter 1. Preheat oven to 400 degrees. Combine the potatoes in a saucepan with water to barely cover. Bring to a gentle boil cook until just tender, about 15 to 20 minutes. Thoroughly drain and pass through rice or a wire mesh sieve into a bowl. Add the buttermilk and egg and beat until blended. Set aside 2. In a mixing bowl, stir together the commeal, flour, baking powder, salt, baking soda, allspice, and cinnamon. 3. Put the butter in a 9-inch square baking pan or a 10-inch heavy skillet and place in the preheated oven until melted. Meanwhile, add the dry ingredients to the buttermilk mixture and stir just until blended. Immediately pour the batter into the heated baking pan. Bake about 25 minutes or until the bread is lightly golden and has released from the edges of the pan. Remove from the over and let cool 5 minutes before serving. Makes 6 servings Chicken Groundnut Stew with Vegetables Chicken 4 chicken hindquarters (legs and thighs) or 1 (3-lb) guinea fowl

•••COOKING 8 cloves garlic 3 tablespoons lemon juice 1 teaspoon salt 1/3 cup palm or vegetable oil for pan-frying 1. Rinse the chicken pieces under cold running water; pat dry and place in a shallow dish. In a mortar or bowl, grind garlic, thyme, lemon juice, and salt into a paste. Rub half of the paste into the chicken until well coated. Cover and refrigerate 1 hour. 2. Warm the oil in a frying pan over medium-high heat. Place the chicken pieces in the hot oil and fry, turning occasionally, until golden brown, about 15 minutes. Remove the chicken from die pan and cover to keep warm. Leave the oil and chicken juices in the skillet. 3. Saute the onion over medium heat in the same skillet used for frying the chicken, stirring to loosen the fried bits that have stuck to the bottom of the skillet. Add the tomato paste, the remaining garlic paste, the blended tomatoes, and the chili powder. Cook over a medium heat, stirring frequently, until the tomato juices have reduced. Whisk the groundnut into the tomato sauce until creamy and smooth. Slowly whisk in the chicken broth and cook for 10 minutes over medium-low heat, stirring occasionally to prevent the groundnut from sticking. If desired, remove any excess oil that has accumulated on top of the stew. 4. Place the chicken pieces into the sauce. Cover and simmer gently for 15 minutes, occasionally turning the chicken. When the chicken is cooked and has absorbed the flavors of the sauce, drop the 2 cooked eggs into the stew along with the raw vegetables. Continue to cook for 15 minutes, adding additional broth as needed to maintain a thick stew-like consistency. 5. Place some plantain fufu (stiff porridge) or dumplings (Banku) in shallow bowls Top with the groundnut sauce, chicken, and vegetables. Offer small bowls of the fresh shredded coconut, pineapple chunks, raisins, sliced peppers, mandarin orange segments, and kuli-kuli to garnish the stew.Serves 4 to 6 Chicken Breast in Okra-Palava Sauce 1 lb. (about 3) boneless, skinless chicken breasts 1 1/2 teaspoons garlic salt 1/2 teaspoon ground black pepper Flour for dusting 1/3 cup red palm oil or peanut oil 1 (16 oz) package frozen okra, sliced into 1/2-inch rounds 1/2 teaspoon dried thyme 1 medium onion, chopped (about 1 cup) 1/2 cup chicken broth Boiled White Rice 1. Rinse the chicken breast under cold running water and pat dry. Cut them into bite-size pieces and season them with garlic salt and black pepper. Place the chicken in a sealable plastic bag with sufficient flour for dusting. Seal the bag and shake until the chicken is completely coated. Refrigerate until ready to fry.

The Muncie Times, April 2,1998, Page 33 2. Heat the palm oil in a frying pan over medium-high heat. Add the chicken pieces and fry, turning as needed, until browned Lows r the heat to medium-low and stir in die okra, thyme, and onion. Saute until the onion has hiowmed. about 8 to 10 minuets, stirring frequently Pour in the broth and continue cooking for 5 minutes or until the sauce has thickened. Serve with white rice. Serves 4 Red Beans and Rice 1 lb. dried red kidney beans 2 to 3 tablespoons bacon drippings 1 large onion, chopped 1/2 cup chopped green bell pepper 1/4 cup chopped celery 4 cloves garlic, chopped 1(14 oz.) can tomatoes 5 cups of cold water 3/4 teaspoon dried red pepper flakes 1 bay leaf 1 smoked ham hock or small meaty ham bone 5 cups of Boil White Rice 1. Pick over the beans, place in a large saucepan, cover with 2 quarts of water, and let soak overnight. Drain, rinse, and drain again. 2. Heat the fat in a large stockpot and add the onion, green pepper, celery, and garlic. Saute for 6 to 8 minutes. Drain the tomatoes, reserving their juices. Chop the tomatoes and add to the stockpot along with the juice and the water. Add the beans, red pepper flakes, bay leaf, thyme, and ham hock 3. Simmer, covered for 1 1/2 hours or until tender. Remove the bay leaf. Serve the beans on a bed of rice. Serves 8 to 10 Jamma Jamma (Spiced Greens) 2 large bunches (about 2 lbs.) mustard greens, collard or chard 3 tablespoons vegetable oil 3 large cloves garlic, minced 1/2 onion, slivered 1/4 to 1/2 teaspoon Nigerian dark chili powder or ground red pepper (cayenne) 1/4 cup broth or water Salt 1. Remove the stalks from the mustard greens and discard. Rinse the leaves thoroughly, shaking to remove excess water. Tear the leaves into large pieces, which should measure out to about 4 cups loosely packed. 2. In a large nonstick skillet, warm the oil over medium-high heat. Add the garlic and onion and saute until soft, about 3 minutes. Add the chili powder and cook for 30 seconds, stirring constantly. 3. Finally add the greens and cook covered over medium heat, stirring and turning occasionally, until wilted, about 5 minutes. Remove the lid and add the broth and salt to taste. Cover and continue cooking until tender. Depending upon the variety of greens, this should take between 3 to 8 minutes. Remove from the heat and serve immediately. Serving Suggestion: Serve the spiced greens hot, as a savory side dish to grilled or stewed meats and fish, Jollof rice soups, and sauces. Makes about 2 cups.