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Ingredients:

• 2 ripe mangoes, peeled and sliced into bite-sized pieces
• 1/2 cup sliced red bell pepper
• 1/2 cup sliced yellow bell pepper
• 1/2 cup sliced red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the mangoes, bell peppers, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing.
3. Pour the dressing over the mango mixture, and toss to coat well.
4. Serve the salad immediately, or refrigerate it until ready to serve.

Note: This recipe can be easily adjusted to your liking by adding more or less of the dressing ingredients to suit your taste. You can also add other fruits, such as sliced strawberries or diced pineapple, to the salad for added flavor and nutrition. Enjoy!

Ingredients:

• 2 medium-sized cucumbers, peeled and sliced into thin rounds
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the cucumbers, avocado, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing.
3. Pour the dressing over the cucumber mixture, and toss to coat well.
4. Serve the salad immediately, or refrigerate it until ready to serve.

Note: This recipe can be easily adjusted to your liking by adding more or less of the dressing ingredients to suit your taste. You can also add other vegetables, such as diced bell peppers or cherry tomatoes, to the salad for added flavor and nutrition. Enjoy!

Ingredients:

• 1 pound fresh tuna, diced into bite-sized pieces
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 2 cups cooked white rice, for serving (optional)

Instructions:

1. In a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Mix well to make the marinade.
2. Place the diced tuna in a large bowl, and pour the marinade over it. Stir to coat the tuna well.
3. Cover the bowl with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
4. When ready to serve, remove the tuna from the refrigerator. Stir in the green onions, sesame seeds, avocado, and cilantro.
5. Serve the poke over a bed of cooked white rice, if desired.

Note: This recipe can be easily adjusted to your liking by adding more or less of the marinade ingredients to suit your taste. You can also add other vegetables, such as diced bell peppers or cucumber, to the poke for added flavor and nutrition. Enjoy!

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1 pound fresh okra, sliced into 1/4-inch rounds
• 1 cup buttermilk
• vegetable oil for frying

Instructions:

1. In a medium-sized bowl, combine the cornmeal, flour, salt, black pepper, cayenne pepper, garlic powder, onion powder, and paprika.
2. Place the sliced okra in a large bowl, and pour the buttermilk over it. Stir to coat the okra well.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 375°F.
4. Working in batches, dip the okra into the cornmeal mixture, coating it well. Shake off any excess coating, and carefully add the okra to the hot oil.
5. Fry the okra until it is golden brown and crispy, about 2-3 minutes per batch.
6. Use a slotted spoon to remove the okra from the oil, and let it drain on a paper towel-lined plate.
7. Repeat with the remaining okra, and serve hot.

Note: This recipe can be easily adjusted to your liking by adding more or less of the spices to suit your taste. You can also add other seasonings to the cornmeal mixture, such as dried herbs or finely grated Parmesan cheese. Enjoy!

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1 cup water
• 1 cup coconut milk
• 1 pound cooked lobster meat, cut into bite-sized pieces
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and cook until the onion is softened, about 5 minutes.
2. Add the cumin, coriander, turmeric, cayenne pepper, and salt, and cook for 1 minute more.
3. Stir in the water and coconut milk, and bring the mixture to a boil.
4. Add the lobster meat, and cook until heated through, about 5 minutes.
5. Stir in the cilantro, and serve hot.

Note: This recipe can be easily adjusted to your liking by adding more or less of the spices to suit your taste. You can also add other vegetables, such as bell peppers or carrots, to the curry for added flavor and nutrition. Enjoy!

Prawn Curry

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1 cup water
• 1 cup coconut milk
• 1 pound peeled and deveined prawns
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and cook until the onion is softened, about 5 minutes.
2. Add the cumin, coriander, turmeric, cayenne pepper, and salt, and cook for 1 minute more.
3. Stir in the water and coconut milk, and bring the mixture to a boil.
4. Add the prawns, and cook until they are pink and cooked through, about 5 minutes.
5. Stir in the cilantro, and serve hot.

Note: This recipe can be easily adjusted to your liking by adding more or less of the spices to suit your taste. You can also add other vegetables, such as bell peppers or carrots, to the curry for added flavor and nutrition. Enjoy!

Ingredients:

• 1 pound lamb, trimmed and cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 mango, peeled and diced
• 1 teaspoon ground cinnamon
• 1/2 cup chicken broth
• Salt and pepper to taste

Directions:

1. Heat the olive oil in a large sauté pan over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pan and cook until the onion is softened, about 3-5 minutes.
3. Add the mango and cinnamon to the pan and stir to combine.
4. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and simmer for 20-25 minutes, or until the lamb is cooked through and the sauce has thickened.
5. Season with salt and pepper to taste, and serve hot. Enjoy!

Ingredients:

• 1 cup uncooked rice
• 1 pound cooked, peeled, and deveined shrimp
• 1 red bell pepper, diced
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red onion
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Directions:

1. Cook the rice according to the package instructions. Allow the rice to cool completely.
2. In a large mixing bowl, combine the cooked rice, shrimp, red bell pepper, peas, parsley, and red onion.
3. In a separate small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
4. Pour the dressing over the rice and shrimp mixture and toss to combine.
5. Serve immediately, or chill in the refrigerator until ready to serve. Enjoy!

Ingredients:

• 1 large cucumber, peeled and diced
• 1 cup plain yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a medium bowl, mix together the diced cucumber, yogurt, minced garlic, lemon juice, chopped dill, salt, and black pepper until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Serve the dip chilled, with your choice of vegetables or chips for dipping.
4. Enjoy!

Sea grapes, also known as green caviar or umibudo, are a nutritious, vegan, and gluten-free seaweed snack or side dish, and they are also excellent for salads—especially as a refreshing Nama Salad ingredient.

Ingredients:

2 cups sea grapes (also known as umi budou)
1 cup cherry tomatoes, halved
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp honey
1/2 tsp salt
1/4 tsp black pepper

Nama Salad Instructions:

In a large bowl, gently combine the sea grapes, cherry tomatoes, red onion, cilantro, and mint.

In a separate small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until well blended.

Pour the dressing over the sea grape mixture and toss lightly to coat evenly.

Serve immediately for maximum crunch, or refrigerate for at least 1 hour to let the flavors meld. Enjoy this refreshing Nama Salad.