Recipes From Around the World Right in Your Kitchen by Pat Schraier

One of the most enjoyable parts of travel is to taste the foods that are indigenous to different countries and cultures.

If you judge Mexican food by local restaurants you would miss the incredible variety of moles for Oaxaca, for example. The

stews of Hunan province are not served in Chinese restaurants and African food is hard to find outside of large cities.

But traveling to all these regions to sample these wonderful cuisines is impossible, so we turn to cookbooks. A newer and

faster and cheaper way to do that now is to download an Ebook from someone who is familiar with these foods and has tested

each recipe. You can print each recipe as needed and keep the rest in a file on your computer.

Here is one recipe from Hot & Spicy Soups & Stews From Around the

World

African Chicken Stew

West Africa

Serves 4 to 6

Note: This Stew is Hot! Adjust the amount of chiles to your tastes

Ingredients:

• 1 ½ lb. boneless chicken breasts, cut into bite size pieces

• 1 inch piece ginger, peeled and chopped

• ½ tbsp. paprika

• 1 tsp. each ground nutmeg, coriander, cinnamon, and allspice

  Go to Page 2

  BIO:

  Pat Schraier is an
  ECookbook writer and former restaurant chef/owner. She has been cooking since she was 4.
  Soup & Stews Cookbook
  
  Hot & Spicy Food Blog
  
  Website
  

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