Preparation

1. Place the ancho chilies in a bowl and cover with 118 ml (1/2 cup) hot water. Let stand for 15 minutes. Meanwhile, peel and coarsely chop the onion and measure out 237 ml (1 cup). Cut off the stem circle from the tomatoes (or drain canned tomatoes) and measure 237 ml (1 cup).

2. Peel and chop the garlic. Chop the olives. In a small bowl combine the cinnamon, cloves, raisins, almonds, black pepper, salt, and brown sugar.

3. Heat a 25 to 30 cm (10 to 12 inch) skillet with the oil over medium-high heat for 30 seconds. Add the ground meat and cook stirring to break up the meat, until the meat is no longer pink. Turn off the heat. Using a slotted spoon, transfer the meat to a bowl and keep it nearby.

4. Remove the chilies from the soaking water and squeeze out excess liquid into a bowl; save the liquid. Discard the stems and coarsely chop the chilies.

5. Return the skillet to medium heat. Add the tomatoes and chicken stock. Cook, stirring occasionally, for 5 minutes. Return the meat to the skillet, add the spice mixture, and stir well. Cover the pan, reduce heat to low, and simmer for 8 to 10 minutes. Serve hot.

Preparation

1. Carefully peel the shrimp, leaving the tails on. Discard the shells. Remove and discard any black veins on the shrimp. Place the cleaned shrimp in a large bowl and add 2.5 ml (1/2 teaspoon) of the salt and 237 ml (1 cup) cold water. Toss well and refrigerate.

2. In a medium saucepan combine the black-eyed peas and enough water to cover them by 2.5 cm (1 inch). Bring to a boil over high heat and cook for 1 minute. Remove the pan from the heat and allow to soak for 1 hour.

3. After the peas have soaked, peel the onion and cut it in half. Drain the peas and return them to the pan. Add the clam juice, onion halves, and enough freshwater to cover everything by 2.5 cm (1 inch). Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about 35 minutes. During the last 10 minutes of cooking, add 2.5 ml (1/2 teaspoon) salt.

4. Drain the peas and remove the onion halves. Rinse the peas under cold running water, drain again, and let cool completely. Meanwhile, cut the red onion into small chunks, measure 177 ml (3/4 cup) and set aside. Wash the bell pepper and remove the stem. Slice it into thin strip then crosswise into small squares. Measure out 237 ml (1 cup) and set aside. Slightly crush the garlic with the flat side of a knife, and discard the skin.

5. Remove the shrimp from the refrigerator and drain well. Heat the olive oil in a 25 cm (10 inch) skillet over medium heat for 30-40 seconds. Add the chopped red onion and stir for 3 to 4 minutes. Add the garlic and bell pepper and stir for another 2 to 3 minutes. Add the drained shrimp, vinegar, remaining 5 ml(1 teaspoon) of salt, and the parsley. Sauté until the shrimp turn bright pink and are tender and just cooked, 2 to 3 minutes. Remove from heat and let cool for 5 minutes.

6. Combine the drained peas and the shrimp in a large bowl. Refrigerate until completely cooled. Arrange the lettuce on a platter, then spoon on the shrimp and peas, and garnish with lime slices. Serve cold.

Preparation

1. If you’re using a fresh pineapple, ask an adult to cut off the top and the bottom inch, and to remove the outer skin. Cut the pineapple in half and remove the hard inner core. You will need 16 pieces of pineapple. Cut off four slices about 1.2 cm (1/2 inch) thick, and cut each one into 4 pieces. If you are using canned pineapple, cut four slices into four pieces.

2. Peel the orange and cut off four 1.2 cm (1/2 inch) thick slices. Cut each slice into 4 pieces.

3. Be sure to wear rubber gloves for the next step, or ask an adult for help in cutting the chilies in half and removing the seeds. The oil in chilies is very hot, so do not put your hands near your face, and wash your hands after you take off the gloves. Cut the chilies into small pieces and set aside.

4. Crush the garlic cloves by pressing hard on it with the side of a large flat knife, and remove the skin. Chop the garlic and set aside. In a small bowl combine the peanut butter with 30 ml (2 tablespoons) of cold water, and mix it until smooth.

5. Heat the oil in a 23 to 25 cm (9 to 10 inch) skillet over medium-high heat until hot but not smoking. Add the garlic and ground meat. Stir for 3 to 4 minutes until the meat has lost its pink color. Lower heat to medium and add the peanut butter, fish sauce, sugar, and chopped chilies. Stir to mix well and cook for a few more minutes.

6. Transfer the filling to a bowl and add the chopped cilantro. Mix well and allow to cool completely. It can be refrigerated for up to 1 hour.

7. Arrange the fruit slices alternating pineapple and orange slices. Place a cilantro leaf on each piece of fruit. Top the fruit with some of the meat mixture. Serve at room temperature.