Recipes
Collard & Rice Dumplings with Mamba 9 Sauce
- Lamb
Here tender collards are wrapped around a filling of rice and lamb spiked with Japanese ingredients like sake and furikake, then baked in a barbecue-like sauce that gets sweetness from pineapple juice, for an incredibly flavorful dish. Dark leafy greens like collards are the base of the African Heritage Diet food pyramid, a pattern of eating that draws from the foodways of the African diaspora. You'll make more sauce than you need, but you won't be mad about it! Freeze it away and serve with grilled pork, chicken or tofu.
Ingredients
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2 cups pineapple juice
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1 cup tomato puree
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½ cup hot sauce, such as Frank’s RedHot
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½ cup diced onion
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¼ cup rice vinegar
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1 tablespoon minced garlic
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1 tablespoon smoked paprika
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1 tablespoon steak seasoning
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½ teaspoon chili powder
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12 large collard green leaves, large stems removed (about 1 pound)
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3 tablespoons avocado, canola or grapeseed oil
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1 medium yellow onion, finely diced
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2 cloves garlic, minced
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8 ounces ground lamb
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1 teaspoon chili powder
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½ teaspoon fine sea salt
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½ teaspoon ground pepper
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2 cups cooled cooked short-grain rice
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¼ cup sake or mirin
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3 tablespoons furikake
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2 scallions, chopped
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