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:

• Stir together all ingredients in a medium bowl. Store mixture in an airtight container.

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.

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:

• 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:

• Tear off a 4-inch strip of aluminum foil, then tear the rectangle in half to have a roughly 4x4 square OR use a snack-size zipper bag.
• Dump all spices & herbs in a small pile.
• Fold foil edges up, pressing folds firmly to seal tightly.
• Store in a cool dark container.
• AT SERVING TIME: Sprinkle packet contents over browned hamburger, add water.
• Simmer lightly, cover with lid to allow onions to re-plump.
• After about 7 minutes, check if water has simmered off and if onions are plumped up. If not, add another tablespoon (or two), and continue plumping.
• We prefer our taco/enchilada meat a bit juicy, but you may wish to remove the lid and let it dry before serving.
• USES: tacos, taco salad, burrito, tostada, enchilada, Mexican lasagna.

Steps:

• Mix together, store in a tightly capped jar.
• Use: Sprinkle 1/4 teaspoon over each serving of chicken, lamb or shrimp before baking or grilling; or sprinkle 1/4 teaspoon over steamed vegetables.
• This spice mix can also be used to make a yummy"Yoghurt and Herb" dressing, by adding a 1/4 teaspoon of the mix, 2 minced garlic cloves, 1 Tablespoon olive oil and salt and pepper to 1 cup plain yoghurt.