Here in the southwest U.S. we rarely think of using avocados as a dessert, even though the avocado pear is a fruit. In other parts of the world, ranging from Indonesia to Brazil these fruits are made into desserts and sweet beverages. Now that my fuerte avocado is bearing fruit, I'm planning lots of avocado desserts. Note: the avocado leaves can be dried, ground into a powder and used as a spice. It has an anise taste which some Mexican recipes call for. Also, if you can find fuerte avocados, they are creamier than Hass and make a better dessert. This recipe was adapted from: The Africa cookbook, Tastes of a Continent, by Jessica B. Harris
In the Cape Verde Islands, this cordial might be made with cane brandy made with sugar cane grown on the island, but white rum is more available. If you can find Brazilian cachaca, that works well.
Ethiopian coffee beans are especially good for this cordial. Note: the liqueur requires a 3 week aging process before consumption.
Recipe adapted from: the Africa Cookbook, Tastes of a Continent, by Jessica B. Harris
This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the Atlantic coast of the U.S., many to Rhode island.
This is a traditional recipe from the Islands that Cape Verdeans still make. Additional seasonings are left to the cook, or table condiments can accompany the dish. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the cookbook were contributed by American Cape Verdeans who are active in preserving their cultural heritage. There are about 500,000 American Cape Vedeans.
I had this while on holiday on the island of Sal, of the Cape Verde islands in October 2007. As an ex-Portuguese colony the Portuguese influences are strong. We found this recipe so delicious I had it several times while I was in Cape verde and enjoyed several attempts at making it at home as soon as we got back. This tastes pretty close to the original. If you can possibly use dried salt cod, then please do, the flavour is definitely superior to average ordinary white fish. As usual with salt cod, no additional salt is needed in the recipe, it will be salty enough. For instructions on how to deal with your dried salt cod, I recommend this recipe by Julesong: Recipe #242753. My recipe time assumes that you have soaked and cooked your salt cod already and that you've taken out the bones, so it's flaked and ready to go. I usually hard boil the eggs in the same water with the potatoes and remove them with a slotted spoon once I figure that they have had enough time to have hard boiled. Saves using an extra pot! This can be made a day in advance but more time than stated would be needed in the oven to heat it though.
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