N’gakasse is a delicious West African dish made with groundnuts (peanuts) as the main ingredient. This sauce is commonly enjoyed with rice, yams, plantains, or fufu. Ingredients 2 cups roasted peanuts (groundnuts) 2 tablespoons vegetable or peanut oil 1 onion,…
New Mexico Pork Tamales are a classic Southwestern United States meal, made from pork and chicken. This version adds cumin, chili powder and garlic powder to outer masa flour of the tamale. Ingredients Meat filling 1 cup shredded cooked pork…
New Mexico Chile Verde is the most popular version of chili con carne in the U.S. state of New Mexico. While there apparently is no canonical recipe for Chile Verde (green chile), all versions involve roasting fresh green chile peppers…
This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor. Ingredients 3 pounds California long white potatoes 3 hard boiled eggs, chopped 1 medium onion, minced…
New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions. Ingredients 1 pound canned…
Nettle pesto is a sauce made from stinging nettles instead of the basil used in traditional pesto. When properly processed in hot water, stinging nettles are safe to eat. Be sure to forage for the nettles at a location free…
Ingredients 2 tbsp Nesquik chocolate-flavored drink powder (or any other brand of milkshake powder or liquid) 1½ tbsp powdered creamer 3 tsp sugar Hot water Procedure Put all ingredients in a glass or cup. Stir in hot water to achieve…
This is a tasty and easy-to-make soup recipe. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients ¼ pound (115 g)…
Neapolitan anchovy sauce is a delicious, creamy sauce, perfect for meat or vegetables. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.…
Ndizi na nyama (green bananas and meat) is a Tanzanian dish popular among the East African countries. Ingredients 1 pound lean beef, cut into small pieces ⅓ ginger root, minced 1½ teaspoon salt 2 garlic cloves, minced 3 tablespoons oil…
Natto is a Japanese preparation of fermented soybeans. When making it, be sure all utensils, pots, cheesecloth, etc. are as sterile as possible. If not, then boil utensils for 5 minutes prior to using. The fermentation process requires the natto…
Native jollof spaghetti is a Nigerian dish of pasta made with palm oil, meat, spicy peppers, and native Nigerian seasonings. It is similar to native jollof rice, with spaghetti substituted for the rice. It can be eaten at all times…