Boil sweet potatoes, in enough water to just cover them, until tender, about 25 minutes. At the same time, in another saucepan, boil the lima beans in just enough water to cover them, about 15 to 20 minutes. Peel and dice the potatoes once they are cool enough to touch. Drain the lima beans.

In a frying pan, heat the oil over medium heat. Add the mustard seeds; when they pop and start to crackle out of the pan, add the cumin, red chili, onion, garlic, and ginger. Stir well and mix. Let the onion turn golden brown; then add the reserved lima beans and stir. Add the sweet potatoes. Mix all the ingredients well, and sauté for just a few minutes more to mingle tastes evenly. Salt to taste. Add lemon juice and stir. Garnish by sprinkling cilantro over the top. Serve warm.

In a large ovenproof skillet, heat the olive oil over medium heat. Add the shallots and chilies, and stir. After 2 minutes, add the oregano. Lightly sprinkle the raw sugar over the shallots, and stir for 3 minutes. Once the shallots begin to caramelize and lightly brown, turn the heat to low, and add the stick of butter to the pan, chopping it and stirring it in.

After 2 minutes, add the milk and stir. Add the macaroni, and turn the heat back up to medium or medium low, being careful the milk doesn’t curdle. After another minute, sprinkle in 1 cup of Cheddar cheese and then the mild jack cheese. Stir gently and add the goat cheese, slicing it with your spatula. Continue to stir gently, trying to prevent the cheese from clumping and increasing the heat as you see fit to speed the process. Heat and gently stir for 30 minutes.

Preheat the oven to 350° F.

Remove the skillet from the heat and sprinkle the rest of the Cheddar cheese over the top to form a layer. Put the skillet in the oven for 10 minutes, then broil for 3 to 4 minutes, until the Cheddar is lightly browned, forming a crust. Serve immediately.

Mix all ingredients except the ribs in a large bowl. Combine well. Place the ribs in a baking dish and pour the mixture over them. Slather the ribs with your hands to coat them well and evenly with the sauce. Marinate for 2 to 3 hours, covered, at room temperature.

Heat the grill. Place the ribs on the grill rack or barbecue when the coals are glowing red hot and white and the flames have died down, and baste with any leftover sauce. Turn often to cook both sides, until the meat is brown, tender, and caramelized.