Vegetarian:
 Grilled Vegetables
This recipe
will work great with most grilling vegetables, so feel free to substitute
your favorites!!
Ingredients:
• 1 Bunch of asparagus, or 2 zucchini or other squash, sliced
• ½ Cup of Red Palm Oil
• Sea salt
Directions:
• Sprinkle the squash or asparagus with the seal salt to taste, and coat in
red palm oil.
• Grill the vegetables on both sides until tender.
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Kelewele (Spicy Fried Plantains)
Kelewele (Kele-wele) are flavorful fried plantain cubes. Simple to make, kelewele are plantain cubes, sprinkled with spices, and fried in hot oil. Kelewele are often sold by African street vendors. Originally from Ghana, kelewele have been popularized in America by several Kwanzaa books and websites.
Ingredients:
• 4-6 plantain bananas; ripe, but not past ripe, peeled and cut into bite-sized cubes
• ½ tsp cayenne pepper or red pepper
• ½ tsp peeled, grated fresh ginger root
• 1 tsp salt
• 2 tbsp water
• 3-4 tbsp Red Palm Oil for frying
Directions:
• Grind together grated ginger root, pepper, and salt, then mix with water.
• In a glass bowl toss together the plantain cubes and spice mixture.
• In a deep skillet, heat Red Palm Oil (just deep enough to allow plantains to float) to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. (Don't try to fry them all at once; they should not touch each other while frying.)
• Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve kelewele immediately.
Fresh ginger, cayenne pepper, and salt seem to be the most typical combination of spices used to make kelewele. Some recipes get a little fancier and add ground cloves, nutmeg, cinnamon, chili powder, or red pepper flakes. Some replace the water with lemon juice; others use no liquid at all and call for the plantains to be tossed in the dry spices. Letting the plantains marinate in the spice mixture for ten or twenty minutes is also recommended by some.
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Okra & Greens
INGREDIENTS:
• 1 onion, chopped
• 2 tbsp of Red Palm Oil
• 1 cup water
• 1 pound greens, cleaned, stems removed, ,and shredded (your choice of greens)
• 20 okra
• 2 cups canned palm soup base -- peanut butter can be substituted
• 2-3 chile peppers, chopped (or cayenne pepper)
DIRECTIONS:
• Heat Red Palm Oil in large pot. Saute onions until clear. Add water and bring to boil.
• Add all remaining ingredients. Cook until all is tender, stirring often.
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