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Recipe: Yucca Fries

June 5, 2011 By 6 Comments
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Serves 2-4 I never thought the day would come. I never thought I would conquer the mighty yucca. This tuber has made sweat, cry, and is quite possibly be the reason why I blacked out and went crashing to the floor one night after eating way too many Bâton de Manioc - out cold for a good thirty seconds. To be fair, the next day the doctor blamed dehydration. Regardless, given my terrible past with this tuber, I have a deep need to remedy my track record, this time with yucca fries. Who can mess … [Read more...]

Filed Under: Africa, Finger Food, Gluten Free Adaptable, Guinea, Guinea-Bissau, Random Carbs & Grains, Recipes, Sasha's Favorite Recipes, Vegan, Vegetables/Pulses, Vegetarian Tagged With: , ,

Recipe: Oil Down with Yucca (vegan)

May 22, 2011 By 5 Comments
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Serves 6 Stressed out? Time for a Caribbean Oil Down - and I don't mean massage. This heavy duty dish is made by stewing cassava or bread fruit in coconut milk and curry. The result is a thick, indulgent stew worthy of any party. Our version is vegan, but pork bits are typical. With such rich ingredients, Oil Down seems more suited to a ski slope than a beach party, but, still, Grenadians eat this dish in their bathing suits. Brave, brave people. Oil Down is so rich that you may be able to … [Read more...]

Filed Under: Grenada, North America, Potluck Friendly, Random Carbs & Grains, Recipes, Soups, Vegan, Vegetarian

Recipe: Maple-Glazed Rutabaga

March 27, 2011 By 4 Comments
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Serves 2-4 You could glaze a hub cap and I'd eat it. The key is to make the glazed item tantalizingly sweet - leave a little mystery. I'm not into savory foods swimming in syrup. This Finnish recipe shows lovely restraint, striking a delicate balance. In fact, shortly after I took my first bite I decided to make this recipe as often as possible for the rest of my life. Rutabagas come from around northern Central Europe. Maple syrup and butter give the root the most addictive flavor and it … [Read more...]

Filed Under: Christmas, Europe, Finland, Gluten Free Adaptable, Potluck Friendly, Random Carbs & Grains, Recipes, Sasha's Favorite Recipes, Vegetarian Tagged With: , , ,

Recipe: Stovetop Popcorn

March 13, 2011 By 7 Comments
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Makes 4 quarts Stovetop popcorn is a must have if you're looking to replicate an Ethiopian coffee ceremony. Sure, you could pop a bag in the microwave in less than three minutes, but... well... sometimes it's more fun realizing how much you can do without special gadgets and gizmos. As far as who had more fun with this - me, Mr. Picky, or Miss Ava - it might have been me. I spent most of the time squealing while I waited for the first few to explode... I mean... pop. Also? I ate the … [Read more...]

Filed Under: Africa, Ethiopia, Finger Food, Gluten Free Adaptable, Random Carbs & Grains, Recipes, Vegan, Vegetarian

Recipe: Ginger Millet Porridge

February 19, 2011 By 5 Comments
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Serves 2-4 What is breakfast like at your house? Does one person eat more sugar than oatmeal? More syrup than pancake? That's Mr. Picky. One day I fully expect him to eat a bowl of nothing but sugar. Meanwhile I just barely dust my breakfast with sweeteners. While eating, we take turns shaking our heads at each other's crazy eating habits. Today, take your sugar out for a spin on a bowl of millet porridge, an African treat. Particularly popular in central Africa, you can make this dish as … [Read more...]

Filed Under: Africa, Breakfast, Equatorial Guinea, Gluten Free Adaptable, Random Carbs & Grains, Recipes, Vegetarian

Recipe: Deep Fried Tofu Squares

January 22, 2011 By 4 Comments
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Serves 2-4 This crunchy, protein-rich alternative to croutons and crackers is perfect in soups and on salads. A great way to introduce tofu to someone who has never had it and particularly wonderful in our Bakso Noodle Soup. Ingredients: 1 block super firm tofu 1/3 cup rice flour (extra as needed) vegetable oil Method: Get ready for deliciousness. Preheat vegetable oil to 365F in a small, uncovered pot. Drain off a package of tofu, preferably super firm. Slice … [Read more...]

Filed Under: Asia, East Timor (Timor-Lest), Gluten Free Adaptable, Random Carbs & Grains, Recipes, Sasha's Favorite Recipes, Vegan, Vegetarian

Recipe: Millet Ball for Sauces & Stews

September 23, 2010 By 2 Comments
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Serves 2-3 Millet flour tastes like wheat flour on steroids. These dense, rather pasty balls are traditional in parts of Africa, particularly central and eastern. They add body and substance to any number of stews and sauces. Ingredients: 1/2 cup flour 1/2 cup millet flour (available at some health food stores and African markets) 1/2 cup water Method: Combine all ingredients in the top of a double boiler. Once everything is mixed together, it will be pasty and … [Read more...]

Filed Under: Africa, Carbs, Chad, Random Carbs & Grains, Recipes, Vegan, Vegetarian

Recipe: Cornmeal Pap

July 11, 2010 By 2 Comments
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Serves 2-4 In Botswana, Cornmeal Pap is eaten with the fingers, dipped into stews to pick up additional flavor. Like soft polenta, Cornmeal Pap goes well with any stewed meat or vegetable. The mixture stiffens up quickly, however, so serve immediately after cooking. NOTE: Please use white cornmeal for authentic pap. (I had to substitute yellow) Ingredients: 1 cup cornmeal (fine or medium grind is best) 1 quart stock (vegetable, chicken, or beef) salt pepper Method: 1. In a … [Read more...]

Filed Under: Africa, Botswana, Breakfast, Carbs, Global Table, Random Carbs & Grains, Recipes, Vegan, Vegetarian Tagged With: , , , , , , , , , ,
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