1. Slice mango parallel to pit:
2. Score slice:
3. Flip inside out and cut out cubes:
4. Repeat on other side of mango. To finish, remove peel from remaining meat and score; cut off cubes.
Beef Piri Piri
The best way to get to know and understand another culture is to eat their food. One of my goals this year is to learn more about African cuisines. African food is as varied as its countries, regions, and people. In the Twin Cities there is an abundance of African grocery stores and restaurants, and we have a fantastic opportunity to explore this rich and diverse culture. Too often we think of Africa as a tragic place of starvation, war, and poverty. I want to get to know the other side of Africa and her people.
Piri Piri is also known as African bird's eye chili. Its origins are traced from Portugal to East Africa. In my version I combined hot red chilies, lime zest and juice, garlic, parsley, cilantro, salt and pepper; reserve 1/2 cup for plating. I normally use a flank steak for the beef rendition, but last night we had a one pound tip which was thick and filled with flavor. Marinate about half and hour, then sear both sides of steak in olive oil over hot flame. Finish to 138 degrees in a 375 degree oven. Rest 10 minutes and slice thin against the grain. Serve with reserved Piri Piri and wrap in Bibb lettuce leaves.
This is especially tasty with some mango couscous on the side.
1 cup dry couscous
1 1/2 - 2 cups chicken broth
1/2 cup craisins
1 mango, chopped
1/2 red pepper, chopped
1/4 cup red onion, chopped
1 clove garlic, diced fine
1 jalapeno, diced fine
Juice of one lime
1/4 cup each chopped parsley, cilantro, green onion
salt and pepper
Bring broth to boil and add couscous and craisins; cover and let rest 10 minutes. Heat several tablespoons olive oil over medium high heat; sauté mango, pepper, and onion until soft; about 5 minutes. Add salt and pepper, garlic, and jalapeno; sauté additional 2 minutes. Add mango-pepper mix to couscous. Mix in a bit of olive oil, the herbs, and lime juice.