Armadillo Eggs and African Chicken Wings
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J. Soares asked:
Armadillo Eggs
Ingredients:
Serves 8.
2 quarts water
3 tablespoons salt
2 teaspoons cayenne pepper, or to taste up to 2 tablespoons
1 small red onion , thinly sliced
1 tablespoon coriander seed
1 tablespoon mustard seed
1 teaspoon celery seed
1 tablespoon dried red chile pepper flakes
5 whole cloves
5 allspice berries
3 bay leaves2 lemons, cut in half
3 cloves garlic, finely chopped1 (2-inch) piece fresh gingerroot , finely chopped
2 pounds fresh shrimp2 tablespoons fresh basil, chopped
Procedures:
Combine the water, salt, cayenne, and onion together in a large soup pot. Bring the mixture to a boil over high heat.
Meanwhile, use a spice mill or mortar and pestle to thoroughly blend the coriander, mustard seed, celery seed, red pepper flakes, clove, allspice, and bay leaf until finely ground.
Add the spice mixture to the pot. Add the lemon halves with the garlic and ginger when the water is boiling.
Simmer the mixture for about 10 minutes before adding the shrimp.Add the shrimp, heat off and cover the pot with a tight-fitting lid. Let the shrimp steep to cook, until white throughout, about 5 minutes.
Drain the shrimp through a colander and spread them evenly on a baking tray until cool enough to handle.
Refrigerate the shrimp in an airtight container with the cooked lemon halves.
Squeeze the cooked lemon halves over the shrimp and toss with the basil just before serving.
–”–
African Chicken Wings
Ingredients:
FOR THE WINGS—–
4 Garlic cloves
2 Shallots
1 1/2 ts Salt
1 tb Chinese 5 spice
2 ts Paprika
1 ts Dried rosemary — crumbled
1/2 ts Cayenne — or to taste
2 tb Vegetable oil
4 lb Chicken wings; about 20-24
Tips removed
FOR THE SAUCE—–
1/3 c Natural style peanut butter
1/4 c Canned cream of coconut –
Well stirred
2 Garlic cloves — chopped
1/4 c Water
1/4 c Red bell pepper — chopped
1/8 ts Dried hot red pepper flakes
Or to taste
1 ts Soy sauce
Coriander sprigs — for If Desired
Procedures:
THE WINGS: Prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.
Add the chicken wings. Toss and stir them until they are completely covered
with the marinade. Let them marinate, covered and chilled for 4 hours or
over night. Arrange the wings, skin side up, on the rack of a foil lined
large broiler pan and bake them in the upper third of a preheated 425F oven
for 25 to 30 minutes or until they are golden. The wings may be prepared
one day in advance, kept covered and chilled and then reheated before
serving.
THE SAUCE: In a blender, blend together the peanut butter, cream
of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce
until the mixture is smooth, season the sauce with salt, to taste.
THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the
coriander.
JOAQUIN
Armadillo Eggs
Ingredients:
Serves 8.
2 quarts water
3 tablespoons salt
2 teaspoons cayenne pepper, or to taste up to 2 tablespoons
1 small red onion , thinly sliced
1 tablespoon coriander seed
1 tablespoon mustard seed
1 teaspoon celery seed
1 tablespoon dried red chile pepper flakes
5 whole cloves
5 allspice berries
3 bay leaves2 lemons, cut in half
3 cloves garlic, finely chopped1 (2-inch) piece fresh gingerroot , finely chopped
2 pounds fresh shrimp2 tablespoons fresh basil, chopped
Procedures:
Combine the water, salt, cayenne, and onion together in a large soup pot. Bring the mixture to a boil over high heat.
Meanwhile, use a spice mill or mortar and pestle to thoroughly blend the coriander, mustard seed, celery seed, red pepper flakes, clove, allspice, and bay leaf until finely ground.
Add the spice mixture to the pot. Add the lemon halves with the garlic and ginger when the water is boiling.
Simmer the mixture for about 10 minutes before adding the shrimp.Add the shrimp, heat off and cover the pot with a tight-fitting lid. Let the shrimp steep to cook, until white throughout, about 5 minutes.
Drain the shrimp through a colander and spread them evenly on a baking tray until cool enough to handle.
Refrigerate the shrimp in an airtight container with the cooked lemon halves.
Squeeze the cooked lemon halves over the shrimp and toss with the basil just before serving.
____________________________________________________________________
–”–
African Chicken Wings
Ingredients:
FOR THE WINGS—–
4 Garlic cloves
2 Shallots
1 1/2 ts Salt
1 tb Chinese 5 spice
2 ts Paprika
1 ts Dried rosemary — crumbled
1/2 ts Cayenne — or to taste
2 tb Vegetable oil
4 lb Chicken wings; about 20-24
Tips removed
FOR THE SAUCE—–
1/3 c Natural style peanut butter
1/4 c Canned cream of coconut –
Well stirred
2 Garlic cloves — chopped
1/4 c Water
1/4 c Red bell pepper — chopped
1/8 ts Dried hot red pepper flakes
Or to taste
1 ts Soy sauce
Coriander sprigs — for If Desired
Procedures:
THE WINGS: Prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.
Add the chicken wings. Toss and stir them until they are completely covered
with the marinade. Let them marinate, covered and chilled for 4 hours or
over night. Arrange the wings, skin side up, on the rack of a foil lined
large broiler pan and bake them in the upper third of a preheated 425F oven
for 25 to 30 minutes or until they are golden. The wings may be prepared
one day in advance, kept covered and chilled and then reheated before
serving.
THE SAUCE: In a blender, blend together the peanut butter, cream
of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce
until the mixture is smooth, season the sauce with salt, to taste.
THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the
coriander.
JOAQUIN
