Cape Malay chicken curry

Active: 40 minutes; Total: 1 hour; Serves: 6

Cinnamon sticks	2 sticks
Fennel seeds	2 teaspoons
Chicken, whole, cut into 10 bone-in pieces	3 ½ to 4 ½ pounds
Salt, kosher	1 tablespoons + ½ teaspoon +
Oil, grapeseed	2 tablespoons
Onions, yellow, cut into ½-inch-thick slices	2 medium
Jalapeños, halved lengthwise, seeded, thinly sliced	2 medium
Ginger, peeled, grated	2 tablespoons
Curry powder	2 tablespoons
Garlic, finely chopped	3 cloves
Tomatoes, diced, undrained	15 ounces
Water	1 cup
Mango chutney	¼ cup
Bay leaves, fresh or dried	2 leaves
Lime juice, fresh	1 ½ tablespoons
Mielie pap
Cilantro	Garnish

1. Heat the cinnamon sticks and fennel seeds in a small skillet over medium-low heat, stirring often, until lightly toasted and fragrant, 1 to 2 minutes. 
2. Transfer to a spice grinder; process until very finely ground, about 45 seconds; set aside. 
3. Sprinkle chicken pieces all over with 1-tablespoon salt. 
4. Heat oil in a large Dutch oven over medium-high heat. 
5. Working in two batches, cooking the chicken until browned on all sides, 8 to 12 minutes per batch; transfer to a plate. 
6. Reduce heat to medium. 
7. Add onions and ½-teaspoon salt; cook, stirring occasionally and scraping the bottom of the Dutch oven to loosen any browned bits, until onions are softened, 10 to 12 minutes. 
8. Stir in the jalapeños, ginger, curry powder, garlic, and ground cinnamon mixture. 
9. Cook, stirring often, until fragrant, about 2 minutes. 
10. Stir undrained tomatoes into curry mixture; cook, stirring occasionally, until liquid reduces and forms a thick paste, 3 to 4 minutes. 
11. Stir in water, chutney, bay leaves, and 2-teaspoons salt. 
12. Nestle chicken pieces into the mixture. 
13. Bring to a boil over medium heat. 
14. Reduce heat to low; cover and cook until a thermometer inserted in thickest portion of chicken thighs registered 165°F, 20 to 25 minutes. 
15. Stir the lime juice into the curry mixture; season with salt to taste. 
16. Ladle curry over mielie pap; garnish with cilantro. 

Recipe from Food&Wine Magazine, October 2020

Mielie pap

Active: 35 minutes; Total: 40 minutes; Serves: 6

Water	6 cups
Butter	6 tablespoons + 2 tablespoons
Polenta, white, stone-ground	1 ½ cups
Salt, kosher	1 tablespoon

1. Bring the water and 6-tablespoons butter to a boil in a large saucepan over medium-high heat. 
2. Gradually add the polenta, whisking constantly. 
3. Reduce heat to low; cook, whisking constantly, until the mixture thickens, about 3 minutes. 
4. Continue cooking, uncovered, whisking occasionally and scraping the bottom of the pan, until the polenta is tender and thickened, about 30 minutes. 
5. Whisk in the salt, adjusting to taste. 
6. Transfer the mielie pap to a serving bowl, and top with the remaining 2-tablespoons butter; serve immediately. 

Recipe from Food&Wine Magazine, October 2020

Carolina fish, shrimp, & okra stew with black rice

Active: 40 minutes; Total: 1 hour 10 minutes; Serves: 6 to 8

Shrimp, medium, raw, peeled, deveined; shells reserved	1 pound
Water	3 cups
Cod or catfish fillets, skinless, halve lengthwise if large; cut crosswise into 1-inch strips	1 ½ pounds
Salt, kosher	1 teaspoon +
Oil, olive	2 tablespoons +
Flour, all-purpose	2 tablespoons
Onion, white, chopped	1 large
Bell pepper, red, chopped	1 large
Celery, chopped	2 stalks
Garlic, chopped	3 cloves
Tomatoes, diced, undrained	15 ounces
Okra, stemmed, cut crosswise into ½-inch pieces	8 ounces
Worcestershire sauce	2 tablespoons
Thyme, fresh, chopped	2 teaspoons
Bay leaves, dried or fresh	2 leaves
Creole seasoning	2 teaspoons
Pepper, freshly ground	½ teaspoon +
Rice, black, cooked
Scallions, thinly sliced	Garnish

1. Combine the reserved shrimp shells and water in a medium saucepan. 
2. Bring to a simmer over medium heat; remove from heat, and let stand 15 minutes. 
3. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids, and set the stock aside. 
4. Toss together the fish pieces and salt in a large bowl; cover and chill until ready to use, up to 1 hour. 
5. Over medium heat, warm the oil in a large Dutch oven. 
6. Add the flour, whisking constantly, until smooth and lightly browned, about 1 minute. 
7. Add the onion, bell pepper, celery, and garlic. 
8. Cook, stirring often and scraping the bottom of the Dutch oven to prevent scorching, until softened, about 8 to 10 minutes. 
9. Stir in the shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasonings, and pepper. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cover, and simmer until the okra is almost tender, about 15 minutes. 
12. Stir in the fish and shrimp, and reduce the heat to low. 
13. Cover and cook until the fish and shrimp are cooked through, about 5 to 8 minutes. 
14. Remove and discard the bay leaves; season with salt and pepper. 
15. Serve with black rice garnished with scallions. 

Recipe from Food&Wine Magazine, October 2020

Bananas foster milkshake

Active: 15 minutes; Chill: 30; Serves: 2

Sugar, dark brown	½ cup
Butter, unsalted	2 tablespoons
Cinnamon, ground	¼ teaspoon
Rum, dark	3 tablespoons
Cream, heavy	2 tablespoons
Salt	¼ teaspoon
Bananas, ripe, cut into ½-inch pieces	3 medium
Ice cream, vanilla	1 ½ heaping scoops + 1 ½ heaping scoops
Milk	1/8 cup + 1/8 cup

1. Combine the sugar, butter, and cinnamon in a skillet over medium-high heat; cook, stirring constantly, until the sugar dissolves. 
2. Stir in the rum, cream, salt, and bananas; cook, stirring occasionally, until the bananas are browned and soft, about 3 minutes. 
3. Transfer the mixture to a small bowl; refrigerate until chilled, about 30 minutes. (Chef’s note: Great time to place your glasses in the freezer.) 
4. Working in two batches, combine half the banana mixture with 1 ½-heaping scoops ice cream and 1/8-cup milk in a blender, and purée until smooth. 
5. Transfer to a chilled glass and enjoy! 

Recipe by Drew Curren and posted at Saveur.

Peanut butter bourbon milkshake

Active: 10 minutes; Serves: 1

Bourbon	2 ounces
Maple syrup	½ ounce
Peanut butter, crunchy	¼ cup
Ice cream, vanilla	1 cup
Ice cubes	1 cup

1. Combine all the ingredients in a blender, and blend until fully incorporated and frothy. 
2. Pour into a chilled glass and enjoy! 

Recipe by Todd Coleman and posted at Saveur.