This recipe is from my Mom, she was taught this when she was living in Angola in the 70’s. The curry is mildly spicy, using peri-peri. Coconut milk is added to give it a creamy texture. This recipe is a crowd pleaser and if you serve it with bread or rice for soaking up the broth – my type of comfort food! Continue reading Mom’s Afro-Portuguese Chicken Curry
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Zucchini with ricotta cheese (pastaless baked ziti)
This is very easy meal to prepare. The most time consuming part might be shredding/cutting the zucchini. You can use a grater to get fine and consistent pasta like shred. I don’t always have time to labor over the details and just opted to slice the zucchini in thin long pieces – fettuccine like. Continue reading Zucchini with ricotta cheese (pastaless baked ziti)