The humble chickpea steals the show in this stellar chicken stir-fry. Give your 'peas a crispy, spicy coating in your skillet then sprinkle them liberally.
It's never a bad idea to have a good supply of dumplings on hand. Ours taste way better and are much lower in sodium than what you'll find at the store. Plus, they go from freezer to plate in only 10 minutes--what could be easier? Just cook what you need tonight, and stash the rest in the freezer for a busy night later.
These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version calls for low-fat buttermilk and a small dab of honey butter.
Tanzania sits at a crossroads in the spice trade routes from India. That's why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. Serve over boiled yuca, potatoes, or rice.
We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.
