Greens

Saute:
1 T red palm oil (or olive oil)
1 onion, sliced thin
1 clove garlic, minced

Add:
6-8 packed cups swiss chard, spinach or kale (or comination)
dash salt
1/4 cup water
2 T tomato paste

Cover and cook over medium heat until wilted, stirring occasionally.

African Dhal

Soak overnight (or use short-cut method):
1 cup yellow split peas
3 1/2 cups water

Bring split peas to a boil and then simmer about 45 minutes, until soft.

In separate pan, saute:
2 T red palm oil (or olive oil)
1 onion, chopped
4 cloves garlic, minced

Add:
2 T curry powder
2 tsp ground cumin
1 tsp salt

Saute until well mixed.
Add:
handful of cilantro, chopped

Mix well.

Eat over rice and with greens.

Mole

Mole (moe-LAY)

Combine in large crockpot:

1 pork roast (5 or 6 pounds)

2 cups diced tomatoes

some green pepper, chopped

2 T chili powder

cayenne pepper, several dashes

3 T cocoa powder

2 tsp cumin

1 chili pepper, crushed

2 cloves garlic, minced

1 onion, chopped

1 T sugar

1/2 cup water

another pepper of choice, such as chipotle

.

Cook on high until meat is falling apart.

Remove bone (if applicable).

Serve on tortillas.

.

A roast this size makes a LOT of mole, so I usually freeze half of it for later. I start with a frozen roast, so I cook it on high the entire day BEFORE we will eat it. Then I reheat the meat in saucepan with a small amount of water.