Tiga Recipes

Steps:

• Combine the quarters of 1 of the onions, 2 of the garlic cloves, the parsley leaves, 1 teaspoon sea salt and freshly ground pepper in a mortar and pestle or a food processor and muddle or pulse to chop until all the ingredients have processed into a green mush, about 3 minutes. Transfer the mixture to a medium bowl.
• Working in batches if necessary, place the snapper in the same mortar or food processor used for the parsley. Use the pestle to pound the fish or the food processor to pulse the fish to a malleable texture. Add the fish to the bowl with the parsley mixture and mix well using your hands. Using a tablespoon, form the mixture into round balls called "bantu" and set aside.
• Rinse the mortar and pestle or food processor and add the remaining onion quarters, garlic cloves, 2 teaspoons salt and the green and red bell peppers and muddle until the ingredients are crushed, about 3 minutes in a mortar and pestle or 20 seconds in a food processor. This is called "knokoss." Place in a medium bowl and set aside.
• Heat the oil in a 4-quart Dutch oven over medium-high heat. Fry the bantu in batches until browned, about 2 minutes per side. When all the bantu has been browned, transfer to a medium bowl or plate and set aside.
• Saute the knokoss in the same Dutch oven until soft and translucent, 3 to 5 minutes. Stir in the diced tomatoes, tomato paste and bouillon seasoning and cook for 2 minutes. Stir in 8 cups water and the bay leaf, bring to a simmer and let cook for 10 minutes.
• Stir in the peanut butter until fully incorporated; the stew should turn a beige color and start to thicken. Stir until the stew starts to boil, then cover and turn the heat to medium-high. Cook for 30 minutes, stirring gently every 10 minutes.
• Add the sweet potatoes, carrots, and Scotch bonnet chile. Check for seasoning; if more salt is required add the soy sauce. Give it a big stir, cover and simmer for another 10 minutes.
• Carefully add the bantu and reduce the heat to low. Cover and let simmer for 5 to 10 minutes; the stew is done when a reddish peanut oil appears on top of the surface. Do not stir the oil to incorporate, simply turn off the stew and carefully remove the Scotch bonnet.
• Serve over rice or foufou.

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Steps:

• Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
• Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.
• With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. Mix for about 15 seconds, stop the mixer, and add the poolish or tiga.
• Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together.
• Add the salt and mix on the lowest speed for 1 minute to combine.
• Stop the mixer, pull the dough off the hook, and add the oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed. The dough won't look completely smooth.
• Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. Use the dough cutter to loosen the dough and to cut it in half. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. Form each piece into a ball. Any remaining dough can be discarded.
• Form the dough into balls. Set the balls on a half sheet pan, spacing them about 3 inches apart. Or, if you will be baking the balls on different days, place each ball on a quarter sheet pan. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours.