Unique Serving Platter

Peppers are the spice of life and hit the spot every time. Many dishes, including curries and casseroles benefit from a dash of cayenne pepper. Cayenne is part of the chili or capsicum family, which also incorporates jalapenos and paprika, etc. The red pepper can be used whole or as a ground powder. It’s also an ingredient in some herbal supplements and has been used for medicinal reasons for hundreds of years. Nicholas Culpeper, who promoted herbalism in England in the 17th century, included it in his recommendations. People have used it for stomach ailments, digestive problems and to improve blood circulation. Sufferers from arthritis and rheumatism rub it on the skin. There is a chemical in cayenne, which eases itching and pain.

Originating from Cayenne, a city in French Guiana in South America, it now grows in Africa, Mexico, India, China, Japan and Louisiana. Christopher Columbus was responsible for introducing cayenne pepper into Europe. It should be stored in a sealed jar in order to keep all the flavor in and keep out of the sunlight. It’s one of the hottest peppers, as anyone who has touched their eyes or mouth after handling it, will testify. Cooks should be careful to avoid burns. It’s actually an ingredient in curry powder. When cooking with cayenne pepper, add gradual amounts until you think it’s spicy enough for your taste. You can add more, but you can’t take it out! Pepper which has been kept in the freezer will be even hotter as a result.

Chinese Szechwan, Middle Eastern and Mexican dishes make good use of peppers. Mexicans even like to put some in their cocoa. Tomato sauce for Italian pasta dishes is good with a bit of cayenne. Some people add cayenne and lemon juice to dark vegetables, such as kale. Even a humble can of beans can be improved with cayenne pepper. Soups and marinades for meat are tastier when spiced up. You can add cayenne to salad dressings, Spanish omelets, tartar sauce, taco, enchilada sauce, salsa and avocado dip. If you’re throwing a dinner party, make sure everyone likes really spicy food. They may prefer a pepper, which is milder, or no peppers at all. For a lot of people, life without hot spice would be very dull indeed and some foods would be somewhat bland. All that flavor and it’s good for you too. A few red peppers also make dishes more colorful.

As Kwanzaa approaches, African cuisine deserves some kudos on the cuisine scene. African food is a rich melange of dishes, with regional takes on seasonings and preparation methods. Traditional foods combined in exotic ways reflect both native and foreign influences, accumulated and integrated over hundreds of years. If you haven’t explored the world of African cuisine, you’re in for a treat. A taste of this regionally diverse and rich cuisine may be just around the corner, in a family restaurant near you. If you’re not so lucky, there are a number of fabulous cookbooks available.

The staples of African food consist in the majority of tubers, starches and vegetables. Cassava, yams, okra, greens, tropical fruits such as coconuts and bananas, corn, rice, millet, peanuts, sorghum and barley are mainstays of the diet, depending on the region. Meat is used sparingly in some areas, but seasonings weigh heavily in imparting the distinctive exotic tastes found throughout Africa. Mixtures of hot spices permeate traditional African food.

Foreign influences introduced the peanut, pepper, tomato, pineapple and cayenne pepper to local dishes. The Portuguese introduced the domesticated pig, now an integral part of East African cuisine. French, British and Indian colonizers nonetheless had a positive effect on traditional African food, bringing curry, chappatis, relishes and spicy lentil soups to the African table.

To Ethiopia, in Eastern coastal Africa, the Arabs brought a number of spices, including cloves, cinnamon and saffron, used in steamed rice combined with meat, vegetable, tuber, milk and honey dishes, enhancing the already rich and abundant combinations. Pomegranate juice is an important ingredient in coastal Swahili dishes.

Western African foods reflect the heavy use of fish and meat, as these foods are plentiful in the region and are characteristically hot and spicy. Stews are highly favored, and pack a punch, especially for the Western palate.

The French influence is clear on the western coasts of Africa. Chiles, ginger and hot cayenne marinades are artfully combined with local vegetables, peanut, palm and coconut oils, garlic and sharp marinades, making a definite food statement.

African food cannot be quantified in a word. Africa, the second largest continent, should not be discounted or dismissed for lack of diversity. African food is as diverse as the continent, with an array of imaginative and regionally unique dishes to tempt your palate.

Take a look on the net, or go to your local bookstore. The flavors of African food beckons. If you know someone who celebrates Kwanzaa, ask them about the rich heritage of African food. Bring your taste buds to the table, and enjoy!