Often made by Mary Lechasseur on Christmas Eve and shared with James T. Pratt.
Use it on ribs, pork shoulders, chickens-anything you want to taste like American barbecue. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1/2 to 2 tablespoons. You'll find hickory-smoked salt available in the spice rack of most supermarkets. To make a spicier rub, substitute hot paprika for some or all of the sweet paprika.
"The idea for this dish came to me when I was having dinner at a Greek restaurant. My friends were enjoying overflowing gyros, while I was eating a simple (and frankly, bland) salad topped with a skimpy handful of lentils. If the restaurant couldn't make me a vegan gyro, I thought, I would just have to make one myself.
"A great maafé effortlessly balances sweet, savory, earthy and spicy. Maafé is often called West African peanut stew, but that’s an oversimplification. Across the region, there are many versions that feature peanuts as a base, and all are greatly nuanced: For example, there’s akitiwa in Togo, nkatenkwan in Ghana and miyan taushe across northern Nigeria. This highly adaptable stew can be made with any assortment of meat, poultry, seafood and seasonal vegetables you have on hand (see Tip), but this one goes all in on produce.
"This easy dump recipe combines rich salsa, tender rice, and savory black beans with delicious toppings for an incredibly flavorful meatless main course."