Kenyan Sukuma Wiki is a superb Kenyan cuisine way of cooking greens. It can be made with or without meat. Either way, the special African seasonings and manner in which it is prepared is super tasty. Goes great with any Kenyan Nyama Choma (spicy roasted meat) main entree, and any leftover Nyama Choma is excellent to include in your Sukuma Wiki in another meal later, too.
Empanadas are of course made in many Spanish influenced countries, but these Beef Empanadas Panama Style are among the best versions of the tasty meat pie you will ever come across.
Beef Empanadas Panama Style Recipe-
Nacatamales Nicaraguenses (Spanish for Nicaraguan Nacatamales), are a national favorite dish in Nicaragua, and also popular in Honduras. They are steamed maize-cakes. They are a lot like Mexican tamales, but Nacatamales Nicaraguenses are stuffed with veggies and meat, and they are bigger. Steamed in banana leaves. Nicaraguan Nacatamales are traditionally served on holidays and special occasions. They are relished at weddings, Sunday mornings, Christmas and Easter, and most other important celebrations.
Nacatamales Nicaraguenses Recipe-
Senegalese Poulet Yassa is a spicy, lemony chicken dish with caramelized onions. It is often considered Senegal’s most famous dish. Originating in Kenya, Poulet Yassa has become a popular dish throughout West Africa. The secret to making perfect Senegalese Poulet Yassa is in the extremely slow cooking and caramelizing the onions in just the right way. Do that right? You will have an ethnic food treat that you will long remember and want to revisit often. Try this recipe out – you will see why!
Senegalese Poulet Yassa Recipe-
Carne asada Honduran style is the oh-so-tasty, thinly sliced, grilled beef served so often in tacos and burritos. It originated in Latin America, in various forms. This version, carne asada Honduran style, is my favorite. It is also very often eaten by itself, with side dishes of rice and beans, and perhaps a salad.
Carne asada Honduran style can be made with almost any tender cut of beef, but most often (for best results) you want to make it with either skirt or flank steak.