I need a nice exotic spicy recipe - maybe a carribbean recipe?? Or Morroccan?

Question

My family and I like a lot of spicy food, thai curry, nigerian stew, nigerian soup, jalfrezi etc.

I would like to cook something new for a change. My problem is i dont know what to cook other than the curries, stews etc. I think if i must cook curries, at leat maybe i could try a different curry than the ones I have mentioned.

Can anyone recommend anything?

The other, less important thing is that it would be nice to get away from rice cos we eat that too much (however my husband and daughter dont really like potatoes)

I am thinking moroccan - i have never tried a morroccan recipe. Or caribbean. Any suggestions?

Tall order i know!!

Answer 1

Morrocan pastilla

Goat cheese pastilla is a mixture of goat cheese, coriander, cinnamon, garlic and almond, wrapped in filo pastry and baked.

The nearest recipe I can find for this is at the link below, I think the mushrooms could be substituted for goat cheese.



Source(s):
http://www.recipezaar.com/116306...

Answer 2

1

Answer 3

OK! This is something we call, in Puerto Rico "vinagre pique" (Hot Vinegar) you can add it to any already cooked dish to make it hit and spicy, is good for rices, beans, soups, stews, poultry, etc.

1. get a an empty bottle, i quarter. of rum, very clean and in glass.
2. get hot peppers, "ajíes picantes", about ½ pound would be good.
3. 2 cloves of garlic.
4. About ½ teaspoon of black pepper corns.
5. A few leaves of "Culantro" or "Recao". I don't know the translation for the word "recao". If you know a Puerto Rican you may ask.
6. If you have pieces of pineapple you can use them.
7. 1 leave of laurel.

Procedure.

Take the hot peppers and give a little cut to them, do the same with the garlic and place then inside the bottles with all the other ingredients. Fill up the bottle with water, ambient temperature, until 3 quarts of the same an a little bit more. Add some olive oil. Fill up the rest of the bottle with white apple cider vinegar. Leave in a dry dark place for about a week shaking the bottle at least 2 times daily and open the bottle at the 3rd day and close it right back right way very tide. After the week take it out and let it take the sun rays for at least 1 more day. After the week and a day waiting keep in the refrigerator. Shake it before using and add it directly to the food about to eat. Enjoy. Let me see if I can translate some recipes I know using a dictionary to use the correct words in English, so you may cook them too. Take care. I'll e-mail them to you, if it is Ok with you.

Answer 4

Chicken Tajine with Almonds and Prunes
Recipe origin: Morocco

Ingredients

6 skinless, boneless chicken breasts
2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon powdered cinnamon
¼ teaspoon powdered ginger
½ teaspoon powdered saffron (optional)
3 short cinnamon sticks
4 ounces butter
2 large onions
½ cup sugar
1 strip lemon peel
1 pound dried prunes
Blanched almonds
Fresh watercress or mint
Procedure

Combine the oil and ground spices in a large bowl.
Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
Stir the remaining sugar into the meat.
Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
Serve with rice or couscous.
Serves 10 to 12.

Answer 5

Buy a tub of Thai Yellow (the spiciest) Curry paste, and follow the instructions to make a Thai style Chicken or Prawn Curry.
The Red (dried red chiles) Curry Paste is also nice and spicy, and the Green (based on green chiles).
All dead easy to use, and very authentic.

Alternatively, you can marinade some chicken or prawns in some Tom Yom Soup Paste, then grill or bake/roast.

Eat with Pad Thai, or noodles.

Answer 6

I will give you a recipe that is very different from any of the above mentioned recipes. It is simple, easy to cook and with a strong spicy taste:
Pork/chicken with sauerkraut - Bulgarian style
Ingredients: 600 g of pork, cut into cubes or a portioned chicken/turkey
1 kg thinly cut sauerkraut
2 cloves of garlic
sunflower oil
Spices: black pepper, red pepper, chilly pepper, fenugreek
Stir fry the meat a little in the preheated oil. Add the garlic (thinly sliced) and thinly cut sauerkraut and also stir fry it. Add the spices to taste - I prefer a lot of all of them - at least two spoon fulls of red pepper and one teaspoonful of chilly. Add a mug of warm water and simmer for 1/2 hour. Put into an oven pot and bake in medium oven until the meat is ready and the liquid is almost gone. The colour should be reddish. Serve warm sprinkled with freshly ground black pepper and eat with fresh bread - no rice or potatoes :) This is strictly a winter dish - when the weather is cold and chilly.

Answer 7

Moroccan Lentil Soup

INGREDIENTS
2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

DIRECTIONS
1) In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2) Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3) Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Answer 8

Moroccan food is great, but some people can be put off because it's spicy food but often has fruit (e.g apricots) as well.
If your family don't like potatoes, you could serve the dish with couscous - cook some plain couscous according to packet instructions and serve with fresh chopped tomatoes, olive oil, lemon juice and coriander. This would go great with Spicy Moroccan lamb!

Answer 9

Yeah try Jamaican jerk chicken. There are lots of recipes on the internet. Be sure to include scotch bonnet pepper no matter which recipe you follow. But whateve you do take the pepper out before it pops. It dangerously spicy, but used correctly gives the best flavor.

Answer 10

I love Morroccan food but it's not very spicy. It is a bit on the sweeter side (all those wonderful & yummy dried fruits and preserved lemons!).

Spicy food is Indian, crazy spicy is Thai. Love them both.
I know a great website for Indian food, they have some great recipes.

http://indianfood.bellaonline.com/Site.asp