Chocolate Mole Sauce

I’ve loved mole sauce since the first time I tried it, and the best I’ve ever tasted was in a cantina in Blaine, Washington, just across the border from Canada. My mom had taken me there for lunch and while it was a simple restaurant, the food was stellar. I have tried for years to reproduce that sauce and with this combination, believe that I have hit the jackpot. For my own most recent batch, I rendered the pork fat off of the rind of some double-smoked bacon, gaining particularly delicious results.

This recipe is designed to make a lot because it’s enough trouble to go to that I want lots on hand when I make it and delicious enough that I will use it up in a year’s time….and it makes a great gift.

Sadza/Isitshwala

Sadza is the Zimbabwean staple food. It is also a staple food in southern and east Africa. It is the same as ugali in Kenya, nsima in Malawi, fufu in Nigeria and papa in South Africa. Different types of meal can be used to make sadza/ isitshwala. Among these are: maize (corn) meal, sorghum meal and ground rice. Maize meal seems to be the most popular of these. This is a meal that most households will eat on daily basis and it is a rich source of carbohydrates. Serve with Curried Kale and Lindiwe’s Beef Stew.