Eat your way around the world
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...]
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...]
One plantain serves 1-2 Fried plantains can be on the table in less than 5 minutes. This easy, delicious side dish goes well with any Caribbean or African food. In particular, the slightly sweet flavor helps contrast with both region's spicy dishes. Ingredients: 1 plantain vegetable oil salt or brown sugar Method: 1. Heat a thin layer of vegetable oil in a frying pan. Meanwhile, cut plantains into long, oblong slices. NOTE: Choose plantains that are yellow to black in color, … [Read more...]
Serves 8 This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb. Ingredients: 1 can diced plum tomatoes 1/2 cup olive oil 2 cups chopped onion 2 cups bulgur 1/4 cup lemon juice salt pepper 1 small jalapeno, minced 1 large red bell pepper, diced 1 large red onion, diced 8 scallions, sliced 1/2 cup fresh chopped parsley 1-2 cups very hot water (add as needed) Method: 1. Saute … [Read more...]
Serves 8 What is a Bâton de Manioc? The pounded flesh of the yucca root, wrapped in banana leaves and steamed for several hours. These dense yuca sticks are great cut up and eaten with stew. They take on the flavor of the banana leaves (which taste like steamed artichoke). Ingredients: 2 lbs yuca (cassava) tubers banana leaves or aluminum foil Method: 1. Peel tubers. 2. (This step is optional in the US) Soak the cassava tubers in a bucket of water for about 3 days. … [Read more...]
