Avocado Smoked Fish with Hot Sauce

Dave DeWitt Recipes Leave a Comment

This recipe is from Zaire, where its is know as “Senegalese Quiche.”  Feel free to choose another hot sauce to serve over this dish.

Ingredients

  • 4 hard-boilded eggs
  • 1/4 cup milk
  • 1/4 cup lime juice
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup vegtable oil
  • 2 tablespoons olive oil
  • 1/2 pound smoked fish, such as salmon
  • 2 large ripe avocados
  • 1 red bell pepper
  • 1 can pimentos (cut in strips)
  • 1/4 cup West African Pili-Pili Sauce

Instructions

Peel the hard-boiled eggs and take out the egg yolks.  Mash the egg yolks in a large bowl.  Mix in the mild and stir until if forms a smooth paste.  Add 1 tablespoon of the lime juice, the sugar and salt.  Mix well.  Pour in the vegetable oil and olive oil.  The stir in the rest of the lime juice.  In a separate bowl, place the chipped egg whites and flaked smoked fish.  Make sure all of the skin and bones are removed.  Then add the fish and egg whites into the sauce; toss gently and thoroughly.  Refrigerate mixture and then just before serving, cut avocados in half, take out seeds and all brown fibers.  Spoon mixture into avocado halves and top with either pepper strips or pimento strips.  Spoon the hot sauce over the dish and serve immediately.

Pumpkin Hot Sauce (Yedubba We’t)

Dave DeWitt Recipes Leave a Comment

There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this one from Ethiopia.  Sever this sauce over starchy dishes such as plantains, yams, or rice.

 

Ingredients

  • 1 cup chopped onion
  • 1 cup vegtable oil
  • 1 teaspoon crush garlic
  • 1/2 cup chopped red serrano chiles, or substitute jalapenos
  • Salt to taste
  • 4 cups cubed pumpkin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 5 cups water

Instructions

In a skillet, brown the onion in the oil, stirring constantly to prevent sticking, for 5 to 10 minutes, stirring constantly.  Add the garlic, red chiles, cumin and salt and cook for 20 more minutes, stiring occasionally.  Add a little boilng water as needed to prevent sticking.  Add pumpkin, garlic powder, ginger powder, and water and bring to a boil.  Cook until the pumpkin is tender.  Puree in a blender for a smooth sauce.

Watermelon and Basil Salsa

Dave DeWitt Recipes Leave a Comment

Use a seedless watermelon, if you can find one and you’ll save yourself a little hassle making this salsa. If you have pink and yellow watermelons you can use some of each for a prettier result. I like the combination of basil and watermelon, but you can also use cilantro or mint. Serve it over any kind of fish or seafood.

Ingredients

  • 1 1/2 cups diced watermelon (seeds removed)
  • 1/4 cup diced red onion
  • 1 serrano chile, seeded and minced
  • 10 basil leaves, shredded
  • Juice of 1 lime
  • Salt

Instructions

In a bowl, toss the watermelon with the onion, chile, basil leaves and lime juice. Season to taste with salt.

Cranberry Pineapple Salsa

Dave DeWitt Recipes Leave a Comment

Leftover turkey breast is a lot more exciting when served with this cranberry salsa.

Ingredients

  • 1 cup diced pineapple
  • 1/2 cup dried cranberries
  • 1/4 cup diced red onion
  • 2 serrano peppers, seeded and minced
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Salt
  • 1/4 cup chopped fresh cilantro leaves

Instructions

In a bowl, toss the pineapple with the cranberries, onion, peppers and lemon and lime juices. Season to taste with salt, then cover and allow to rest for at least 1 hour. Stir in cilantro and serve.

Confetti Dill Salsa

Dave DeWitt Recipes Leave a Comment

This salsa is prettiest when you dice everything into pieces 1/4-inch square. It takes time, but people will appreciate it!

Ingredients

  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 orange bell pepper, finely diced
  • 1-3 serrano peppers, finely diced
  • 2 shallots, finely diced
  • 2 tablespoons chopped fresh dill
  • Juice of 1 lime or lemon
  • Salt

Instructions

In a bowl, toss together the red, yellow and orange bell peppers, serrano peppers, shallots and dill. Season to taste with lime or lemon juice and salt.