Winners in the 2008 Ethnic Recipe Contest

Caribbean Mango Wraps

1 tablespoon vegetable oil

1 small yam, peeled and cut into ¹⁄2-inch cubes (about 1 cup)

2 cloves garlic, minced

11 chile pepper, diced

11 small red bell pepper, diced

11 can ( 15 ounces) black beans, with liquid juice from 1 orange

¹¹⁄ 2 teaspoon salt

¹¹⁄ 2 teaspoon cumin

¹¹⁄ 4 teaspoon cayenne pepper

¹¹⁄ 4 teaspoon paprika

4 flour tortillas (10-inch diameter)

¹¹⁄ 2 cup mild mango chutney

6 ounces jack cheese, grated

Preheat the oven to 375°F. In a saucepan, heat the oil over medium-high heat and sauté the fresh vegetables for 3 minutes. Add the beans, orange juice, salt, and spices and bring to a boil. Continue cooking at a slow boil until the liquid is reduced, about 10 minutes. In the center of each tortilla, spread 2 tablespoons of chutney. Top with one-quarter of the vegetable mixture and the cheese. Roll up the wraps and bake for 15 minutes. Makes 4 servings.

–Jennifer Burke, San Francisco, California

1 bay leaf

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon ground ginger

¹⁄ 4 teaspoon cayenne pepper

6 cups broth (beef, chicken, or vegetable)

4 carrots, peeled and chopped into bite-size pieces

3 stalks celery, coarsely chopped

2 large potatoes, peeled and cut into bite-size pieces

2 plantains, peeled and cut into bite-size pieces

11⁄ 4 cups dried lentils, rinsed and drained

11 can ( 28 ounces) crushed tomatoes, with liquid

Heat the oil over medium-high heat in a large pot. Add the meat, season to taste with salt and pepper, and cook until browned, stirring frequently. Add the garlic, onions, bay leaf, paprika, oregano, ginger, and cayenne pepper. Cover and cook until the onions are tender, stirring occasionally, about 10 minutes. Add the broth, carrots, celery, and potatoes. Bring to a boil and cook 5 to 10 minutes, then reduce the heat to medium. Add the plantains, lentils, and crushed tomatoes. Simmer for about 30 minutes, or until the lentils are cooked. Makes 6 to 8 servings.

–Heather Cave, Kansas City, Missouri

Caribbean Stew

11 teaspoon olive oil

2 pounds lean ground meat (beef, pork, lamb, turkey, or chicken)

salt and pepper, to taste

3 cloves garlic, peeled

11 or 2 large onions, diced

Smokey Chipotle Gumbo Stew

11 tablespoon canola oil

4 skinless, boneless, chicken breasts cut into 1-inch chunks

2 medium onions, diced

11 pound fresh or frozen okra, stems and ends removed, cut into ¹⁄2-inch pieces