Spice world
March/April 2012
These five global, beer-laden dishes bring the heat.
Hot peppers, allspice, cloves, ginger and cumin combine with Red Stripe to make an intoxicating marinade that injects the meat with fire.
This light but fiery salad is the perfect accompaniment to grilled meats and beer-battered fish.
Spicy and bold with a slight sour bite, we’ve given Buffalo sauce a hefeweizen’s subtle sweetness.
This British-by-way-of-India classic is a fabulous, IPA-spiked mix of spicy, sour and savory centered on a masala spice blend.
This Ghana-born soup’s a rich, addictive mix of sweet, salty and spicy thanks to sweet potatoes, chicken, peanut butter and a godly amount of cayenne pepper.
