In honor of Kathie Lee Gifford and Hoda Kotb’s “trip around the world,” Marcus Samuelsson serves up some classic African dishes from his cookbook, “The Soul of New Cuisine.”
Steak Tartare
INGREDIENTS
- 2 pounds beef tenderloin
- 1/2 cup Spiced Butter or 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon Berber or chili powder
- 2 teaspoons ground cardamom, preferably freshly ground
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Grind or very finely chop the beef
DIRECTIONS
Melt the butter in a large saute pan over low heat. Add the berbere, cardamom, salt, and pepper and stir until well combined. Add the ground beef, remove from the heat, and mix well.
Serve immediately.
Mango Couscous
INGREDIENTS
- 1 cup couscous
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1 mango, peeled, pitted, and cut into 1-inch cubes (about 1 cup)
- 1 jalapeno chili, seeds and ribs removed, finely chopped
- 1/2 cup raisons
- 1 ripe tomato, chopped
- Juice of 1 lime
- 1/4 cup loosely packed small cilantro sprigs, chopped
- 1/4 cup loosely packed small parsley sprigs, chopped
- Salt
DIRECTIONS
Prepare the couscous according to the package directions. Set aside.
Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the garlic, mango, and jalapeno and saute until the mango begins to color lightly. Stir in the remaining tablespoon of olive oil, the couscous, raisins, tomato, lime juice, cilantro, and parsley and toss to heat through. Season with salt.
Serve hot or at room temperature.