Notes about Recipes in this book

• Tomato and okra salad

  • mcvl on May 28, 2012

    First day of real tomatoes I made this salad -- it would be even better with fresh baby okras, but they won't appear till August, so I made do with frozen. Delicious!

• Curried corn

  • Yuanboa on May 03, 2026

    This as excellent recipe! I used a full can of coconut milk and only 1 tomato. I did add more curry powder and also added cayenne pepper to spice it up. We all loved this dish!

• Abrow ne nkate

  • Beebopalulu on January 20, 2020

    I enjoyed the combination of flavors , but the rest of the household all picked out the peanuts....

• Thiebou dienn sous verre

  • mcvl on June 15, 2012

    I have to leave out all the starchy elements, but what's left is so, so good. My husband is more sensitive to chile-heat than I am, so I dunk the habanero in the cooking liquid but then remove it and follow the method Harris describes in her recipe for Moctar's Chile, cutting the habanero into tiny pieces and sprinkling it on my serving.

• Muamba de galinha

  • quaquacat on October 16, 2021

    This was far and beyond the best chicken stew I’ve ever eaten, and it remained delicious over the several meals when we ate the leftovers. It was simple to cook after the squash was peeled and cut (kabocha). I made this with six boneless, skinless chicken thighs cut in half, with a can of diced tomatoes and farmer’s market okra and without red palm oil. The single habanero gave very little heat, so I added ground red pepper to pump it up a little.

• Yassa au poulet classique

  • Beebopalulu on December 02, 2019

    Quite tasty

• Kofta kebabs

  • Logan92995 on January 10, 2026

    These turned out surprisingly well, considering my expectations -- no accompanying sauce and a lack of salt mentioned anywhere in the recipe was slightly alarming. However, the curry powder did a lot of heavy lifting here. Served with rice (basmati in my case), as recommended by the book, though this didn't really supplement much. Also suggest only using half an onion; even then, the onion makes up a significant proportion of the kofta.