Sides

PLANTAIN (Pan-African)
(Serves 6)

Plantain Chips

INGREDIENTS

3x                    plantains (medium ripe to soft; cut diagonally or round into 1/4 inch slices)
1/4 cup           oil (vegetable)
1/4 cup           butter

DIRECTIONS

HEAT oil in frying pan
ADD plantain pieces
FRY in batches until plantains are browned on both sides
TRANSFER to paper towel to soak up excess oil

 

JAMBALAYA (New Orleans)
(Serves 8)

Jambalaya

INGREDIENTS

2 tbs                oil (vegetable)
1x                    smoked beef sausage (cubed)
1x                    onion (chopped)
1x                    green bell pepper (chopped)
3 stalks           celery (chopped)
4x                    plum tomatoes (chopped)
2 cups              okra (sliced in rounds)
1 cup               rice
2 cups              water

SEASONING

4x                    bay leaves
1 tbs                boullion (chicken powder)
1 tsp                paprika
1 tsp                pepper (cayenne)
1 tsp                thyme
1 tsp                oregano
2 tbs                Worcestershire sauce
1 tbs                garlic (minced)

DIRECTIONS

USE Dutch oven
MIX seasoning in small bowl & SET ASIDE
SAUTE sausage lightly in oil
ADD onion, bell pepper & celery & MIX well
ADD tomatoes & okra & MIX well
ADD seasoning mixture & MIX well
ADD rice & water & MIX well
COVER pot & COOK on low heat until rice is done (about 30 minutes)

 

CORN PUDDING
(Serves 8)

Corn Pudding

INGREDIENTS

½ cup             butter
½ cup             sugar (white)
4X                   eggs
1 cup              sour cream
1 cup              heavy cream
1 cup              corn meal (yellow)
4 cups             corn (whole kernel, frozen)

SEASONING

1 tbs                paprika

DIRECTIONS

CREAM butter & sugar together
ADD eggs slowly & MIX well
ADD creams & MIX well
ADD corn meal & MIX well
ADD corn & MIX well
TURN batter into a buttered cooking casserole
SPRINKLE with paprika
BAKE @ 325F for about one hour, until custard is set