Lamb sets the stage for an African feast

Steam yucca couscous over water in double boiler for 10 minutes or until fluffy. Remove and let cool. When cold, fry yucca couscous in a 365°F fryer for 3 minutes or until crispy. Remove from fryer, transfer onto a paper towel and let dry for 5 minutes. When dry, transfer yucca couscous to a large bowl, fold in peanuts, pepper, corn, scallions, parsley, and basil. In a different bowl, mix oil and vinegar very well and pour over yucca-couscous mixture. Season with salt and pepper. Mix well and serve.

For the fritters

Soak black-eyed peas in water overnight. After soaking, rub peas together between your fingers to remove the skins, then rinse to wash away the skins. Drain peas. Transfer the black-eyed peas and pumpkin puree into a food processor or blender, puree into a thick paste.  Add enough water to form a smooth, thick batter. Add all other ingredients except the oil. Allow the batter to stand for a few hours. Heat oil in a deep fryer or a pan. Beat the batter with a wire whisk or wooden spoon for a few minutes. Scoop batter into the hot oil. Fry the fritters until they are golden brown. Turn them frequently while frying. Remove fritters from fryer, dry them on clean towels and serve while warm.

For the spicy tomato sauce

Put quartered onion and tomatoes in a medium-large saucepan, cover with water and bring to a boil. Blanche for 5 minutes or until onion is soft. Remove from heat and transfer into a blender. Puree until smooth. Remove from blender and set aside. Heat oil in a small saucepan, cook diced onion until golden brown. Add tomato mixture to pan and cook for 3 minutes, stirring occasionally. Add paprika. Cook for 5 minutes. Season with salt. Remove from heat and serve warm.

In a small pan over medium heat, combine cumin, cayenne, cinnamon, coriander, and allspice. Heat, stirring often, until spices are toasted and starting to smoke for about 5 minutes. Remove from heat to a medium bowl. Add garlic, ginger, cider, salt and brown sugar. Stir well. Add lamb and let marinate for 3 hours. Remove lamb from brine and dry. Heat oil on medium heat in a heavy skillet. Cook lamb for 3 minutes on one side. Move skillet to a 400°F oven and cook lamb on other side until medium rare. Remove from oven and let rest a few minutes, then serve with mint yogurt sauce.

For the mint yogurt sauce
 
Combine cumin, coriander and chopped mint leaves into yogurt and mix.
 

For the roasted snapper

Preheat oven to 400°F. In a blender, mix oil, tomato, garlic and paprika; puree until smooth. Remove from blender and set aside. Clean fish, season with salt and pepper and rub with tomato mixture. Place fish on a baking sheet and bake for about 40 minutes. Remove from oven and serve with cucumber salad.

For the cucumber salad

Slice cucumber in half lengthwise and remove the seeds. Cut cucumber into 1/4-inch-thick slices. Thinly slice tomato, green pepper and onion. In a small bowl, combine mayonnaise, vinegar and oil. Mix very well. Season with paprika, salt and pepper. Place vegetables in a bowl, fold in the vinaigrette. Serve over the fish.