African Adobo Spice Mix Recipes

Steps:

• In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Steps:

• Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
• Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
• Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
• Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.
• After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
• Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

Steps:

• In a small bowl combine all the ingredients.
• Store in an appropiately sized container (you could double or triple the amounts to make more, but start with this amount, before deciding whether you like it).

Steps:

• Dry roast the sesame seeds over a medium heat for a few minutes, stirring frequently.
• Allow to cool, and then mix with the sumac and thyme.
• Stored in an airtight jar, the blend will keep for 3-4 months.

Steps:

• For the salsa:
• In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
• Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
• To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
• For the adobo:
• Mix all of the ingredients together in a bowl.
• Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute - the tuna is served rare. Transfer to a plate and set aside.
• Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.