This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
This version of ropa vieja is made with beef and accented with olives and capers.
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
This savory pumpkin soup is served in Haiti on January 1, the anniversary of Haiti's liberation from France. It is said that the soup was once a delicacy reserved for white masters but forbidden to the slaves who cooked it. After Independence, Haitians took to eating it to celebrate the world's first and only successful slave revolution resulting in an independent nation.
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