Muchines de yuca are tasty cassava balls with a crunchy outside protecting a soft, savory filling. Serve as an appetizer or as a side dish topped with little ají hot pepper sauce.
Recipe
Muchines de Yuca
Muamba de Galinha
(Angolan spicy chicken and vegetables)
Muamba de galinha is a spicy Angolan chicken dish, flavored with the fruit of a West African palm tree (dendém) and studded with pumpkin and okra.
Mtuzi wa Samaki
(East African fish in coconut curry)
The presence of Indian-style curries in Zanzibar’s cuisine is evidence of its history as a crossroads of trade.
Moules-Frites, or Mosselen-Friet
(Belgian steamed mussels and fries)
These mussels from Brussels, paired with fries, are a favorite feast for Belgians. Make sure to pair moules-frites with a good Belgian brew.
Moules Marinières
(French, Belgian, Dutch mussels in white wine sauce)
French for “mariner’s mussels,” moules marinières is a simple and classic way to prepare these affordable shellfish. It is important to choose only the freshest live mussels. And cook them the same day you buy them. In France, Belgium and the Netherlands, moules marinières are typically served with French fries (pommes frites) or sliced baguette […]
Moros y Cristianos
(Cuban black beans and rice)
Moros y cristianos is Spanish for “Moors and Christians,” and it refers to the dark black beans against the whiteness of the rice.
Moqueca
(Brazilian fish and coconut milk stew)
Moqueca, sometimes spelled muqueca, is a simple yet tasty Brazilian seafood stew from Bahia state. As with many of the dishes of Bahia, moqueca shows strong African roots.
Moong Dal
(Indian simmered mung beans)
This is a basic recipe for a simple, simmered dal. It will work substituting a variety of lentils and split peas for the moong dal.
Mojo Isleño
(Puerto Rican fish with tomato-olive sauce)
Mojo isleño is a popular way to prepare fish in Puerto Rico. It’s name can be translated as “islander sauce,” and its components — olives, peppers, garlic and bay leaves — are typically Puerto Rican.
Mojo
(Latin-Caribbean garlic sauce)
This pungent garlic sauce, sometimes called mojo de ajo, can be used as a dip for fried plantain chips, to flavor fried or boiled yuca, or as a marinade for pork.