Tag Archives: sweet potato

Burkina Faso…

Wednesday, February 15 –

Please welcome a new blog guest, RubsWithLove! I am so happy that my list of enthusiastic blog participants keeps growing (that, and it’s too much fun to find names for everyone). I wish I could feed even more people! Love, for me anyway, can absolutely be expressed by the cooking and baking of food. Bad day? Let me make you something comforting. Sun is out? Let’s get everyone over to barbeque. Haven’t seen you in a while? Let me entice you to come over to eat! All of these things are, “You’re one of my favorites and I love you for you” in my language. Non-foodie people don’t really understand that, so I feel lucky that most of my friends and family do understand.We also had Amine Chef, Wonderful Boyfriend, and Roommate Extraordinaire. Thank you to Roommate Extraordinaire and RubsWithLove for bringing the wine for this dinner.

This dinner started a little different than the recipes, but I did try to not stray too much this time. I started by prepping and boiling the sweet potatoes. Then I diced an onion and a half and set those to saute in a little bit of veggie oil. I added the spices to the onions as they were turning from translucent to slightly browned. Then I added a pound and a half of ground lamb and mixed it all together. As that was cooking I went back to the potatoes. Drained, mashed, with a little bit of flour, salt, and pepper added. I left out the milk because I didn’t think that they needed any more liquid. Formed into balls and dipped into eggs, then dipped into bread crumbs. Straight into oil, pressed down a little so they were a patty shape instead of a ball shape. Flipped them once to brown on both sides, and set them on a plate with paper towels to drain.

Amine Chef had the job of helping to saute the zucchini (she and I both thought this meal needed something green added to it). I didn’t really watch, but I think there was a little bit of oil and quite a bit of garlic (so clear why we’re friends now, isn’t it…).

As the meal was coming together I realized that taking the meat off the stove, grinding it, turning it into balls, and then recooking it was just silly. So I just left it as unformed delicious smelling goodness. On the side I made the same yogurt sauce that was such a win for Bosnia.

Dinner was served! The lamb was spicy without having too much of a kick. The combination of cinnamon, ginger, red peppers, garlic, and coriander was just intoxicating. It was a very complex bite of meat with onion, let me tell you! The sweet potato patties were a combination of mashed sweet potatoes and sweet potato french fries – all the best parts of each. The zucchini were a perfect addition – green and garlicky. Yum.  The sauce was a wonderful addition to all of the flavors on the plate. I ended up piling everything together on each forkful and enjoying all of the tastes mingled and combined.

Things I have learned: Going back to favorites from earlier in this adventure is a great idea! Definitely make use of the amazing recipes I’ve stumbled across so far.

Burkina Faso
(recipes borrowed from the cooks at: www.celtnet.org.uk and www.healthy-life.narod.ru)

Burkinabe Spiced Lamb Balls

  • 200g yellow onions
  • 1/2 tsp cinnamon
  • 1 tsp powdered ginger
  • 1 tsp garlic powder
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • 1 tsp salt
  • 4 tbsp groundnut oil
  • 900g cooked lamb cut into 3cm strips
  • 3 large eggs, lightly beaten
  • 50g breadcrumbs

Method: Add the salt to the groundnut oil and place in a large frying pan. Heat then add the yellows, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb. Fry until the onions have softened. Allow the mixture to cool and put once through a meat grinder. Add the eggs and form into 3cm balls before dipping in the breadcrumbs. Chill for an hour in the fridge before cooking. Deep fry at 180°C for about 4 minutes until browned. Spear the balls with toothpicks and place in a bowl. Serve with a Piri-Piri dipping sauce

Sweet Potato Fritters (Krakro)

  • Ingredients:
  • 4 sweet potatoes
  • 3 eggs
  • 15 ml plain flour
  • 30 ml margarine
  • A little milk
  • Breadcrumbs

Cooking Instructions: Peel and boil the potatoes until tender. In a mixing bowl, mash the cooked potatoes and add in the flour, and a little salt, and mix well. Add milk as necessary to make a workable paste. Beat eggs and put into a shallow dish. Put the breadcrumbs into another shallow dish. Take a scoop of potato batter and make into a flat cake about 5mm deep and 5 cm diameter. Coat both sides in beaten egg. Coat both sides in breadcrumbs. Fry the fritters on each side until golden brown. Serve hot with chutney and fairtrade lemon quarters as a starter or serve hot as a side dish.



Wednesday, November 30 –

This dinner was supposed to be a whole chicken stuffed with the plantain and pepper mix, which I turned into leg quarters baked in a casserole dish with the stuffing. (It was too close to Thanksgiving to want to deal with stuffing, roasting, and carving a bird again.) There were five of us for this, Roommate Extraordinaire, Wonderful Boyfriend, WingWoman, and LightsOn. Both Roommate Extraordinaire and LightsOn brought wine for this dinner, and WingWoman made another amazing dessert.

So I doubled the marinade for the chicken and put five leg quarters in it in a baking dish and let them sit on the counter to soak while I was making the doubled stuffing recipe. I started with the bacon, then took the bacon pieces out of the fat and set them aside. Then I put the plantains into the bacon grease to brown. After they looked browned on most sides and corners I added the red peppers, Anaheim chilies, garlic, and fresh oregano. (Wonderful Boyfriend handled the cooking of the bacon and veggies so I could keep chopping stuff.) I seasoned the mix with salt and pepper at this point so the seasonings would have a chance to soak in. I let the veggies get soft and then put the bacon pieces back in. I deglazed the pan with a cup of chicken stock and mixed everything together well and let it simmer for a bit. I left the bread out on purpose so this recipe would be gluten free for my wonderful WingWoman. After the stuffing mix was bubbling and tasted amazing, I scooped the stuffing mix and spread it in between the leg quarters. I did not drain the marinade mix from the pan, because I thought the extra juices would make the flavor a little bit more lively. Did I mention that I used a whole bulb of garlic for the marinade? Bacon + garlic + dinner + wine = my favorite foods. Too true.

While the chicken and stuffing were in the oven, I started on the beans and rice. I made the rice in a rice cooker and used beans that I had let soak since the morning. They weren’t soft yet, so I simmered them in chicken stock to soak up a little bit more liquid. Then I added the veggies and seasonings and let everything simmer together. At the very end I added the rice and coconut milk.

The chicken was moist and delicious, having been basted several times and baked for an hour. The stuffing was amazingly flavorful and I would happily make it again. You could use the combination of flavors for a side dish that would go with most proteins.  The beans ended up a little bit burned (my fault for focusing on the wine instead of my cooking) and it pretty much ruined the flavor of the rice dish. I still ate most of mine because it wasn’t terrible, but I would definitely have simmered it on lower heat if I could go back and fix what went wrong. The wine was a great addition, and we only made it through the three bottles that Roommate Extraordinaire brought, so we already have wine for the next dinner that LightsOn contributed.

The dessert was sweet potato, ginger, ginger, and delicious. But you would have to love ginger in order to love the flavor of it. (Which I do, so I was a big fan.) I will put the recipe up in my recipe page again, so that fellow ginger lovers can share the yumminess. It doesn’t look like much from this photo, but believe me, it was really, really good!

Things I have learned: Don’t ignore beans when they are simmering because they soak up the liquid and then start to burn. Remember to get the top of the chicken browned a little, because it looks better and tastes better (in my opinion). Don’t throw out marinade if it adds good flavor to the dish that you’re making. And most importantly, don’t be afraid to substitute out different versions of the pieces of animal that the recipe calls for. I’m sure a whole chicken would have been just as good, but having the different leg quarters so each of us could have our own was a great decision.

(recipes borrowed from the cooks at: www.caribbeanchoice.com and www.belize.com)

Belinean Rice & Beans

  • ½ pound red kidney beans
  • 2 cups rice
  • 1 cup thick coconut milk
  • 1 medium onion (sliced)
  • ½ bell (green) pepper
  • 1 clove garlic (optional)
  • 1½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme

METHOD / DIRECTIONS:  Cover beans in water, and soak overnight. Put beans in pot; add onions, bell pepper, garlic, and enough water to boil until beans are tender and whole. Add coconut milk, and seasonings. Add rice to beans, and cook over gentle heat until liquid is absorbed. Stir gently with a fork, and add a little water as necessary, until rice is cooked.

Sweet Plantain and Pepper Stuffed Chicken Matinade   

  • 2 fresh lemons, juiced
  • 4 garlic cloves, minced
  • 1 tablespoon dried Mexican oregano, crushed
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1 whole 3 to 31/2 pound chicken

METHOD / DIRECTIONS:  In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours.

Sweet Plantain and Pepper Stuffing

  • 4 slices bacon, diced
  • 1 large ripe plantain, peeled and cut into 1/2inch cubes
  • 2 garlic cloves, peeled and chopped
  • 1 small red pepper, seeded and chopped
  • 1 Anaheim chili, seeded and chopped
  • 1/2 bunch oregano, chopped
  • 1/2 cup chicken stock
  • 2 slices country bread, diced and dried
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup chicken stock

METHOD / DIRECTIONS:  Over medium high heat, sauté the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

Potato Pone

  • 2 pounds sweet potato
  • 1 tsp. nutmeg
  • 2-4 oz root ginger (grated)
  • 1 cup raisin
  • 2 cups brown sugar
  • 2 tsps. vanilla
  • 4 cups milk (evaporated or coconut)
  • 2 tbsps. margarine (melted)


1. Grease baking tins or Pyrex dishes.

2. Pre-heat oven to 450 degrees Fahrenheit

3. Wash, peel and grate potato

4. If using coconut milk not canned or from powdered mix, then grate your coconut and squeeze with water to get four cups milk (or use the evaporated milk)

5. In a large bowl, add the grated potato, sugar,vanilla, nutmeg and ginger. Mix well.

6. Add the milk and margarine. Mix well. Put in baking pans or Pyrex dishes.

7. Put on bottom shelf of oven for 35 -40 minutes. Then remove to top shelf, lowering oven to 350 degrees Fahrenheit. 8. Cook for about 80 minutes until brown or check with a knife, which should come out clean. The top should have a jelly, sticky look.

The potato pound is similar to another all-Belizean quick and easy dessert – bread pudding – and yes, you got it – basically you substitute the grated potato in the above recipe for mashed up bread and bake for less time.

The ginger used in the above recipe and the aforementioned tablata is not only used in desserts, but is also a key ingredient in some East Indian dishes, especially those made by the descendants of the original East Indians, many of whom have intermarried with Creole families. In particular, the yellow ginger is a delicacy used in the distinctive cohune cabbage dish


Friday, November 4 –

Yes, please, Bangladesh. Please, thank you, and more. I can’t say that the leftovers were better than the dinner, but I have been looking forward to my lunches each day. This dinner had a bunch of different steps to it, and amazingly they all turned out delicious. My WingWoman (who is gluten-free and soy-free) and I made this dinner together, as she is a house guest with us for a little while. She and I hardly ever get to see each other, let alone cook together, so this dinner was a very wonderful way to end a long week.

We started with the cilantro chutney, which was incredibly easy to make. Take all of the ingredients and shove them into a food processor or blender and voila! You have chutney. It turned out like cilantro made into a dip without any other flavors, so we added more lemon juice, more tomato sauce, a little salt, and a little bit of olive oil.

Then we moved on to the lentil soup, which took quite a bit of fiddling with. We steamed the sweet potato and simmered the lentils while the veggies were sauteing. Then WingWoman mashed everything together and got it all in the pot. The flavor was almost good, but not quite. Too bland for us, who are loud flavor lovers. I let WingWoman free with my spice shelf to see if she could liven the dish up a little bit. I believe there was some cumin, some lemon juice, and some salt that happened, but believe me there was vigorous shaking, stirring, and mutterings going on about the flavor. While we did add quite a bit of water to it, it turned out more like dahl than like soup, which was very ok with us! In the end we even ended up putting bacon (I know, I know, that isn’t even close to the recipe) and it was magic! It added just the right flavor and added salt that it needed to tie all of the flavors together.

As she was fixing the dahl, I moved on to making the samosas. I’ve loved samosas ever since I was little, because it’s one of the many dishes that my mother made that just knocked my socks off every time (along with her dahl and curries – can you see why I love this dinner?). While my mother makes then with pie crust, I stuck to the recipe and used puff pastry sheets. I’ve had samosas filled will all kinds of different ingredients, but I was extra excited for this recipe, which used chick peas. The result was almost the combination of channa masala from an Indian restaurant and puff pastries. Talk about yum! Because WingWoman is gluten-free, we left some of the filling out of the pastries and set it aside for her.

At this point I threw some rice into my rice cooker for a side dish, and the guys got the table ready for dinner. The samosas were in the oven, the dahl was simmering nicely, and it was time to start the chicken dish. I started with the onions and the other veggies, getting everything browned and hot. Then instead of adding water to it, I just threw the chicken on top. I keep telling myself to stop boiling meat, so I listened this time and just let the veggies and chicken cook together until everything was cooked through and nice and spicy. I seeded the jalapenos that we put into the chutney and the dahl, so I left all of the seeds in for this dish.

Everything was dished up and we all sat down to eat. There was definitely a table full of mmmmmmmmms and aahhhhs over the flavors, and I’m pretty sure that we stuffed ourselves to the very top of our stomachs. I will definitely be making each of these recipes again!

Things I have learned: When you have an extra set of hands in the kitchen, especially hands that you’re not used to cooking with, it is easier to have them do the chopping, slicing, and mixing.  I tried to start chopping things and point out where everything was kept to WingWoman, and that just didn’t work. So we switched and everything went much more smoothly. Also, because we kept some of the samosa filling out I had some squares left over. After dinner I made a mixed berry filling (boysenberries, blueberries, and raspberries simmered with sugar and cornstarch) and made homemade turnovers out of them. Cute little pockets of sweet that perfectly rounded out the evening.

Thoughts about wine: We had several different bottles of red wine with this dinner, one was a red blend that I picked up and the other two were different types of zinfandels that Roommate Extraordinaire got for us to share. The zins were dark but smooth, and went really well with all of the spices that we piled onto our plates.

(recipes borrowed from the cooks at: www.allrecipes.com and www.deshigrub.com)

Yellow Dhal – Sweet Potato Soup

  •     1 1/2 cups dry yellow lentils
  •     2 1/2 cups water
  •     1/4 teaspoon ground turmeric
  •     1 sweet potato, peeled and cut into 1-inch cubes
  •     2 tablespoons vegetable oil, divided
  •     1 onion, finely chopped
  •     1 tomato, finely chopped
  •     3 fresh jalapeno peppers, seeded and finely diced
  •     salt and freshly ground black pepper to taste
  •     chopped fresh cilantro, for garnish


  1. Rinse lentils under running water; drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes.
  2. Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.
  3. Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with cilantro or green onions.

Cilantro Chutney

  •     2 bunches fresh cilantro, leaves picked from stems
  •     2 tablespoons minced fresh ginger root
  •     1 teaspoon cumin seeds
  •     2 green chile peppers
  •     2 tablespoons lemon juice
  •     2 tablespoons tomato sauce
  •     1 tablespoon water, or as needed

Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired.

Veggie Samosas

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 3 (19 ounce) cans garbanzo beans, drained
  • 2 tablespoons curry paste
  • 1/2 cup apple juice
  • 3 sheets frozen puff pastry, thawed
  • 1/4 cup all-purpose flour for dusting
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
  3. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
  4. Bake in preheated oven for 25 minutes, until golden brown.

Bhuna Chicken

  • 1 lb of chicken tenders or 2 large chicken breasts (diced into 1 inch pieces)
  • 3 medium sized onions
  • 4 cloves garlic, crushed
  • 1.5 inch piece fresh root ginger, peeled and crushed/grated
  • 2 ripe tomatoes
  • Spices: 1/2 tsp salt, 1/2 tsp turmeric, 1 level tsp chilli powder, 1 tsp coriander powder, 1 tsp cumin powder
  • 1 tsp Patak’s Original Mild Curry Paste (found in most grocery stores, especially Indian).
  • Fresh coriander leaves, finely chopped.
  • 2 green chillies (optional)
  • Cooking oil

How to:

1. Heat up a non-stick pan up and add 2 tablespoons of cooking oil. Finely dice up 3 onions and fry on high heat.

2. Add 1 level tsp of salt (to help soften the onions) and then add the garlic and ginger prepared as above. Turn down the heat to the lowest setting, and cover. Onions should be softened and browned. Add enough boiling water (preferably from a kettle) to soften the onions further, cover and cook for about 10 minutes.

3. When all the water has evaporated from the onion paste, add all the spices and cook on high heat for 5 minutes to make sure the spices are cooked through and not still raw and powdery. Add 2 green chillies sliced in half sideways.

4. Stir in the diced tomatoes, cover and cook on low heat for 5 minutes.

5. Stir in the chicken pieces making sure they are coated evenly with the onion and spices. Cook on high for 5-8 minutes making sure the chicken browns all over.

6. Add 1 tsp of Patak’s Original Mild Curry Paste and stir in well.  Reduce the heat, cover and cook for a further 5 minutes, adding a little more hot water if need be.  If you prefer it with a little more sauce, add half to one cup of hot water and cook on a medium heat until the sauce thickens. (If at any point during the bhuna process you feel the sauce is getting too dry, add 1/2 cup of water).

7. Remove from heat and sprinkle finely chopped coriander leaves all over.

Recommendations:  Serve with a rice dish of your choice and a leafy side salad.


Friday, July 15 –

Simply put, this dinner knocked my socks off. I made the marinade for the chicken and put it in the fridge to soak. Then I moved on to making the sweet potato filling and roasting the eggplant mixture (all of the recipes and where I got them from are on the recipe page). I halved the amount of sweet potato to the amount of herbs and seasonings, the rest of all of the amounts stayed completely the same. I served the eggplant dip and the yogurt sauce in bowls with the sweet potato pockets on the side. Then I served the chicken with rice to go with it all.

We both thought that the chicken was good, but not great. It was good enough that I would make it again, though. The eggplant mixture had a good texture and a good flavor (honestly I liked it better than most of the baba ganoush I’ve had). But the sweet potato pockets with the garlic yogurt sauce, that was simply amazing. My mouth might even be watering just a little right now thinking about them. The combination of sweet potato, cilantro, green onion, and sauce was epic. I made more the next night to go with the left overs of chicken and eggplant, simply because they were the meal’s shining centerpiece.

All in all, this was a very, very good beginning to this project. I have high hopes for learning more fun new recipes and combinations of flavors.

Chicken and marinade

Skewers before cooking

Finished skewers

Eggplant mix after roasting

Finished pockets and dipping sauces


(recipes borrowed from the cooks at: www.afghancooking.net)

Roasted Eggplant Spread with Garlic Yogurt

  • 1 eggplant, peeled, cut into 1/3- inch slices
  • 1 red bell pepper, stemmed, seeded, thinly sliced
  • 2 tbsp. olive oil
  • 2 large cloves garlic, peeled, chopped
  • 1 1/2 tsp. ground turmeric
  • ¼ cup tomato sauce
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground paprika
  • 1 1/2 tsp. Kosher salt
  • ¾ tsp. ground black pepper
  • 1/2 cup vegetable broth
  • Yogurt sauce (recipe below)

Preheat oven to 350 degrees.

Heat the oil in a sauté pan over medium-low heat.  Add the garlic and turmeric, turn the heat to low and sauté for a few minutes.  Don’t let the garlic burn.  Add the tomato sauce, coriander, paprika, salt, pepper and broth.  Stir, turn up the heat and bring to a boil. Turn down heat to a simmer and cook for 5 minutes. Layer the eggplant and pepper slices in a 9×13 inch roasting pan.  Pour the sauce over the vegetables, moving the eggplant and peppers around a bit so they are lightly coated with the sauce.  Set in the oven to bake. After 25 minutes, stir the vegetables around in the pan to coat them with the juices.  Continue to bake another 30 minutes or until the eggplant is very tender.  Transfer the contents of the roasting pan to a blender or food processor and puree until smooth.  Serve warm or cold with Yogurt Sauce spooned over the top and pita bread cut into wedges and toasted.

Yogurt sauce

  • ¾ cup Greek-style yogurt
  • 1 tsp. dried garlic
  • 3/4 tsp. Kosher salt

In a small bowl, mix together the ingredients.

Sweet Potato and Cilantro Turnover:  Bolani

  • 1 pound sweet potatoes
  • 1/3 cup finely chopped cilantro
  • 1/3 cup finely chopped scallions, white and light green parts
  • ¼ cup plus 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 2 tablespoons flour
  • 2 tablespoons water
  • 6 6-inch flour tortillas
  • Plain yogurt

Preheat oven to 425 degrees.

Roast the sweet potatoes in the oven until very tender.  The time will vary depending on the size of the potatoes.

Cut the potatoes in half, scoop out the flesh and put it into a medium bowl.  Discard the skin.  Add 1 tablespoon of the olive oil to the sweet potatoes along with the cilantro, scallions, and salt.  Mash with a fork until thoroughly combined.   You can make this ahead of time and keep it refrigerated until ready to use.

In a small dish, mix together the flour and water to make a paste.  Set a tortilla on your work surface and spread ¼ cup of the potato mixture on the tortilla, leaving a half-inch border around the rim.  Using your finger spread a small amount of the paste around the edge of half of the tortilla.  Fold the tortilla over, encasing the potatoes into a half circle.  Press the two sides of the tortillas together firmly to form a tight seal.

Heat the remaining ¼ cup of oil in a medium sauté pan over medium-high heat.  Brown the bolani, two at a time, until golden on both sides.  The bolani should sizzle when they hit the pan.   Lay cooked bolani on a paper towel.  These are best served warm but are tasty at room temperature.

Serve with plain yogurt.

Lemony Chicken Kebabs with Turmeric

  • 2 lbs. skinless, boneless chicken breasts
  • 1 medium yellow onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 3 tbsp. fresh lemon juice mixed with 1 tbsp. water
  • 1 tbsp. olive oil
  • 1 tbsp. ground coriander
  • 2 tsp. ground turmeric
  • 1 tsp. Kosher salt
  • 1 tsp. ground black pepper
  • wooden or metal skewers


Cut chicken into 2-inch chunks and put in a bowl.  Puree remaining ingredients in a food processor.  Pour marinade over the chicken and mix thoroughly.  Cover and put in the refrigerator for at least three hours, preferably overnight.

Put 4 to 5 pieces of chicken on each skewer.   Grill over a medium flame until done.  Serves 6