All posts filed under: Congo, Republic of


Monday Meal Review: Comoros, Democratic Republic of Congo, & Republic of Congo

NOTE: This is the MMR for three countries: Comoros, Democratic Republic of Congo, and the Republic of Congo. We had some grand plans, Mr. Picky and I. We were going places. Specifically,  to a new house. Actually, it was built in the 1960’s. But it would have been new to us, once we bought it. The house we’re in is from the 50’s, so this one seemed light years newer. As with any home, there was good and bad. The good? A quiet retreat on Lake Keystone with lake views and private access to the water. The bad? The house was incredibly far from any sort of international markets. Nam Hai would have been a 45 minute ordeal. Even getting a gallon of milk would have been a 10 minute car ride – minimum. And that’s not even to a grocery store. That’s simply to the gas station. Shopping trips would have been epic, really. Unfortunately the deal fell through. I’ve been trying to find the silver lining in all this. Just yesterday, as I walked to …

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Goat in Banana Leaves with Spicy Peanut Sauce

Serves 4 This traditional African dish combines peanut butter with goat, two of the most common ingredients in many parts of the continent, especially west and central Africa. Hot peppers and cayenne add kick. Ingredients: 1 lb goat meat, cubed 1/2 onion, sliced thinly 1 poblano pepper, sliced thinly 4 12″x12″ banana leaves (or sheets of aluminum foil) For the Sauce: 3/4 cup peanut butter 1 Tbsp bouillon 1/2 tsp cayenne water, as needed (I used 5 Tbsp) Method: Cube up some goat meat. The butcher cut me two pieces from the leg, with little bone. Next, mix up the ingredients for the sauce. First up – peanut butter. I open the jar, and my husband comes running. He loves the stuff. Some bouillon powder. Cayenne, for heat. Feel free to omit this or use less… but I hope you don’t. Finally, add water and mix all the ingredients together until a smooth sauce forms. I used about 5 tablespoons. Next, add in the meat. And onions. Make sure you slice them as thinly as …

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Mashed Plantains

Serves 4-8 The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. You could keep going until it s as smooth as you’d like (you may need some hot liquid, like milk or stock, to help though). Ingredients: 5 ripe plantains salt pepper 3 Tbsp butter Method: Make sure your plantains are ripe. This is what ripe looks like… the blacker they get, the sweeter they taste, and that’s a promise. Peel and chop into even sized pieces. Steam for 25-35 minutes, or until a fork pierces them with no resistance. Mash with a little melted butter, salt and pepper. While it isn’t traditional, you can add milk, if needed, to loosen things up a bit. Especially good served with sauces and stews. Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. You could …

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A Visual Guide to Comoros, Congo, Democratic Republic of Congo

Kick off your shoes, sit back and take a “slide show” trip to the stunning Comoros Islands. And then there’s the Congo… worms, worms, and more worms. While this video is rather silly, it does show photos of authentic Congolese food. Plus, who am I to criticize silliness? What’s for dinner at your house? I hope you have happy plans! 🙂

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Congo Bars, Extinct Fish & Margaritas (with poll)

Happy Fun Fact Friday! I had the most wonderful, GIANT margarita earlier, so I am going to keep this brief. Mostly because I keep misspelling words. (don’t worry, I’m writing this Thursday night, not Friday morning 😉 ) #1 In case you were wondering, Congo bars are not an authentic Congolese dessert. If they were, you can bet I would have made a batch (or three). #2 There’s a big, crazy-looking fish that lives in the deep waters near the Comoros islands. Its called the coelacanth and everyone (mainly important scientist-types) thought it had been extinct for millions and millions of years. Nope. Imagine being the person to discover it, just hanging out, swimming around Comoros, not dead. #3 If you’re thinking about eating the coelacanth, forget it.  Their flesh is loaded up with an unpalatable, rancid tasting oil. #4 Since you can’t eat the coelacanth, you might as well chow down on some vanilla, ylang-ylang oil, and cloves. That’s what they grow in Comoros. #5 I’ll take another margarita. Shaken, not stirred. Extra salt. And with …

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Menu: Comoros, Congo, and Democratic Republic of Congo

What are you in the mood for? Because, this week, we probably have it on the menu.  Choose between lobster or goat, mushrooms or plantains, a vegetarian sandwich or fish. While Keith gets nervous seeing all these options, I smile from ear to ear with gratitude. After all, dinner was so boring this time last year. COMOROS Lobster [Recipe] with Vanilla-Shallot Dipping Butter [Recipe] Fresh lobster boiled and served with warm butter seasoned with shallot and fresh vanilla bean. Comorian Sandwich [Recipe] Baguette spread with a little mayonnaise and piled high with sliced cucumber, ripe tomato, and hard-boiled egg. DEMOCRATIC REPUBLIC OF CONGO Fish in Banana Leaves with Tomato & Onion (Liboké de Poisson) [Recipe] Tilapia steamed inside a banana leaf packet with sliced tomato and onion. A little lemon juice brightens the flavor. Congolese Mushrooms with Fresh Lemon Juice [Recipe] A blend of shiitake, baby bella, and white button mushrooms cooked with oil and lemon juice. REPUBLIC OF CONGO Grilled Goat meat in Banana Leaves (Liboké de Chèvre) [Recipe] Cubed goat meat marinated with peanut …

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About the food of Comoros, the Congo, and the Democratic Republic of Congo

I’ve been known to do things out of order. Once in a while I’ll  even eat my dessert before dinner. Well… this week I mistakenly skipped the entire country of Comoros. I had no idea. My head was in the clouds.  I did all my shopping on Friday and spent Saturday cooking the Congo (with what limited time Ava’s nap allows, anyway). Our Congolese meal was barely over when I decided to crack open my atlas to see what country was next. And thus, my error revealed itself. I’m a wee little bit obsessive so I decided to buck up and cook Comoros anyway. That same night. What can I say. I didn’t want to screw up my nice, neat little A-Z list. The result? You’ll get three great Global Table meals in one week! The bonus? I’ve built in a little holiday vacation from my world cooking Adventures for Thanksgiving and Christmas. About the food of Comoros Comoros is made up of three small islands off the southeast shores of Africa. While the food is …

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