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Step 1: Pound cube steaks lightly to 1 cm thick if needed. Pat dry.
Step 2: In a shallow dish mix flour, cornstarch, baking powder, salt, pepper, paprika, and cayenne. In another bowl whisk egg with buttermilk.
Step 3: Dredge steak in seasoned flour, dip in buttermilk mixture, then back in flour pressing firmly to adhere. Place on a rack and rest 10 minutes so the crust hydrates.
Step 4: Heat 1 cm oil in a heavy skillet to 350°F (175°C). Fry steaks 3–4 minutes per side until deep golden; do not crowd. Transfer to rack; rest 5 minutes.
Step 5 (Cream Gravy): Pour off all but 2 tbsp fat. Whisk in flour over medium heat 1–2 minutes. Slowly whisk in milk until smooth. Simmer 3–5 minutes until it coats a spoon. Season well with salt and plenty of black pepper.
Step 6: Serve steaks topped with cream gravy.

Step 1: Marinate chicken in buttermilk and hot sauce 1–4 hours. Mix flour, baking powder, and salt for dredge.
Step 2: Dredge chicken; rest 10 minutes. Fry at 350°F (175°C) 5–6 minutes per side until 165°F (74°C). Drain on rack.
Step 3: For waffles, whisk dry ingredients, then add egg, milk, and butter. Cook in a hot waffle iron until crisp.
Step 4: Serve fried chicken atop waffles with warm maple syrup.

Step 1: Toss fish with lime juice and salt; marinate 15 minutes.
Step 2: Heat olive oil in a clay pot. Layer half the onions, peppers, and tomatoes; add garlic. Lay fish on top; cover with remaining vegetables.
Step 3: Pour in coconut milk and drizzle dendê oil. Bring to a gentle simmer over medium-low heat.
Step 4: Cook 10–15 minutes without stirring (to keep fish intact) until fish flakes easily.
Step 5: Finish with cilantro and optional chile. Adjust salt and acidity with a little more lime. Serve with rice and farofa.

Step 1: Marinate chicken in buttermilk and hot sauce 4–24 hours.
Step 2: Heat oil to 325°F (165°C). Mix flour with 1/2 tsp extra salt. Dredge chicken; rest 10 minutes.
Step 3: Fry 12–15 minutes (thighs) or 8–10 minutes (wings) until deep golden and 165°F (74°C) at the bone. Drain on a rack.
Step 4: Carefully whisk 1/2 cup hot frying oil with cayenne, paprika, garlic powder, brown sugar, and a pinch of salt to make the 'hot' paste. Brush over fried chicken.
Step 5: Serve on white bread with pickle chips.

Step 1: Chill bowl. Toss fish with salt.
Step 2: Add lime juice; stand 8–12 minutes until edges go opaque.
Step 3: Fold in onion, ají, and cilantro. Adjust salt/lime.
Step 4: Serve immediately with sweet potato and corn.

Step 1: Mix sugar, salt, paprika, garlic powder, onion powder, and pepper. Rub all over pork. Refrigerate at least 2 hours (overnight best).
Step 2: Oven method: Place in a covered Dutch oven with 1/2 cup water. Bake at 300°F (150°C) for 3.5–4.5 hours until fork-tender.
Step 3: Rest 20 minutes, then shred with forks. Toss with apple cider vinegar and barbecue sauce to taste.
Step 4: Toast buns. Pile pork high and top with coleslaw.