Recipe: Battered Plantains with Peanut Sauce | Bakabana

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Bakabana is a traditional treat in Suriname. All you do is take very ripe plantains (i.e. blackened), deep fry them, and dust the crispy, fried goodness with powdered sugar. Alternatively, you can serve them with homemade peanut sauce. The result is a crispy-on-the-outside, soft-on-the-inside, finger-licking snack. What could go wrong? (Actually, a lot.  I made this recipe three times, before I finally figured out that I needed cornstarch to make the batter crispy. For reference see … [Read more...]

Recipe: Lemongrass Dawet

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Lemongrass. Coconut milk. Slushie. Pink. Pink. Pink. Hello. The weather's been heating up lately, so when I happened up this Dawet recipe so beloved in Suriname, I knew we had to try it. When I discovered it was also enjoyed in slushie form? I did a little dance. Slushies are always a good idea. The refreshing, tropical drink is made with an easy, homemade lemongrass syrup, a swirl of coconut milk, and a splash of water (or ice, if making a slushie). Dawet originates from Asia, … [Read more...]

Recipe: South Sudanese Tomato Salad

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The South Sudanese love a good, chopped tomato salad on the side of their meals. Often, it's no more than tomato, onion, and hot, green chili peppers... perhaps a spot of parsley... But other times, a bit of peanut butter and lime juice makes for a grand dressing... and tastes just like home, if you happen to be from South Sudan. When I was deciding which of the two recipes to try, the choice was clear: if peanut butter is involved, the answer is yes. Most definitely, … [Read more...]

Recipe: Sudanese Kisra | Sorghum Crepes

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I never thought I'd need a cow's brain and a credit card for this lil' ol' Global Table Adventure of ours. The thing is, if I were to make Kisra in the most authentic way - the South Sudanese way -  that's exactly what I'd need. Locals would use the cow's brain,  which is naturally quite fatty, to grease the pan. I got the tip on good authority; from this amazing South Sudanese food post on Green Shakes in Sudan. There you'll find photos of local women rubbing brain renderings on their … [Read more...]

Recipe: Sudanese Flatbread | Gorraasa

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Gorraasa is a soft, doughy bread enjoyed in the Sudan that tastes like a really thick tortilla. The texture is a bit more spongy, however, and when I pulled mine into pieces, I was delighted to find the slight elasticity at once addicting and good for picking up food. Which is exactly how the Sudanese use Gorraasa. They place a round of Gorraasa under stewed meats or other entrees, then tear off bits of the bread to pick up the food instead of using utensils. It can also be enjoyed on its … [Read more...]

Recipe: Sudanese Cinnamon Tea

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Under the pulsing noonday sun, Tea Ladies line the streets of Sudan. They soak up what little shade they can find. Water simmers over charcoal stoves. They swirl a mishmash of ingredients through the steam, into the pot. You can pick your combination. Will it be mint? Or what about ginger? The most popular option for many patrons is cinnamon tea, a blend of black tea steeped with cinnamon sticks. Many patrons like to hold a sugar cube between the teeth while drinking to sweeten the … [Read more...]

Recipe: Sri Lankan Yellow Rice | Kaha Bath

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After you make this recipe, you will be haunted. Your home will blossom with the tropical scents of Sri Lanka. And your mouth will beg to remember each bite: the slightly toasted note from the curry leaves, the vanilla-like pandan, and the ultra creamy coconut milk.  Not to forget the cinnamon, because.. well, how could we? This sweet, sweet earthiness pulls the rice together. Yes. When it comes to this rice, it's all good. Now, there's nothing simpler than this rice.  This is an … [Read more...]

Recipe: Coconut Roti

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The best thing about thinking I don't like something, is finding out how wrong I am. I've always operated under the assumption that flaked coconut is much too squeaky between my teeth. Sri Lanka and these Coconut Roti proved me wrong. There's something so refreshing about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. Or Sri Lanka, to be specific. In fact, I did an entire post cataloging the best recipes with three … [Read more...]