In a bowl, combine diced mango, diced avocado, finely chopped red onion, and chopped cilantro. Drizzle with fresh lime juice and season with salt and pepper. Toss gently to combine. Serve this refreshing Mango Avocado Salsa with tortilla chips for a quick and tasty snack.
Equipment 6QT Pressure cooker Instructions Rinse goat meat with vinegar and water. Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight. Remove onion and garlic from goat and set aside. Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté. Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure. Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.
1. Steps for the Meat: Roast meat over medium heat for 50 minutes and salt it as you turn it. 2. Steps for Ugali: Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand. 3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. 4.Remove from heat and allow to cool. 5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve. 6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl. 7. Serve and enjoy!
Preheat oven to 375°F (190°C). In a bowl, mix shredded chicken with black beans, corn, and chopped cilantro. Fill each corn tortilla with the chicken mixture and roll tightly. Place the rolled enchiladas in a baking dish, cover with enchilada sauce, and sprinkle with shredded cheese. Bake until the cheese is melted and bubbly. Serve hot with a dollop of sour cream. Enjoy these delicious Mexican Chicken Enchiladas!
Grill or roast corn on the cob until kernels are charred. Brush each cob with mayonnaise, then sprinkle with crumbled Cotija cheese and chili powder. Serve with lime wedges for squeezing over the top. Enjoy this delicious and flavorful Mexican Street Corn!
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, olives, red onion, feta cheese, and parsley. Drizzle with lemon vinaigrette dressing and toss to combine. Chill before serving. This Mediterranean Quinoa Salad is perfect as a refreshing side dish.
Season chicken thighs with salt and pepper. Grill or bake chicken until fully cooked. In a bowl, combine diced mango, chopped red onion, cilantro, minced jalapeño, and lime juice. Dice the cooked chicken and mix it with the mango salsa. Serve over cooked rice.
In a large bowl, combine cooked quinoa, diced avocado, halved cherry tomatoes, diced cucumber, diced red bell pepper, and crumbled feta cheese. Drizzle with lemon vinaigrette dressing and toss to combine. Season with salt and pepper to taste. Chill in the refrigerator before serving.