How do you know it’s springtime in Yemen? So much of Yemen is dusty: sand overwhelms the northern stretches in an area called “Rub’ al Khali” or the “Empty Quarter”; even ancient skyscrapers are made of sun-baked mud, as can be found in the town of Shibam. But… like a mirage, there’s another, glimmering view of Yemen. Between the dusty cliffs of the Hadramout desert lies a valley of prickly trees and honey bees, where one of the world’s great aphrodisiacs accumulates in golden pools. This is Sidr Honey, a.k.a. jujube honey. Every year, semi-nomadic beekeepers flock to the Do’an Valley, where the sweet fragrance of the jujube tree sets the bees into motion. The resulting honey is said to be a tremendous aphrodisiac. And what do you do with an aphrodisiac? You drink it, of course. Honeymoon Smoothie عصير المتزوجين is a love potion of sorts – a honey-laced smoothie meant to sweeten marriage and to help single folks find true love. I call it a “honeymoon smoothie,” though I read that the literal translation is “married couples juice.” Inside you’ll find everything …
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On the simmering streets of Uganda, you can walk up to a street vendor and satisfy your sweet tooth with a big bite of Kashata. Loosely speaking, Kashata is East African brittle. It’s most popular in Uganda and Tanzania. It’s hard, sweet, and all kinds of delicious. I’ve seen Kashata shaped as cubes, balls, and diamonds. Some are flat, some are thick. Just like people, the shape doesn’t matter; it’s all about what’s on the inside. The most glorious Kashata are a blend of peanuts, shredded coconut, and either cinnamon or cardamom. You can also find Kashata made from all coconut or all peanuts. Moreover, sometimes you simply dump in whatever nuts you have on hand. Easy. Makes enough to share. 1-2 dozen (depending on how thin you spread the mixture) Ingredients: 2 cups sugar 1 1/2 – 2 cups peanuts 1 1/2 – 2 cups dried coconut (unsweet) 3/4 tsp ground cardamom (or cinnamon) pinch salt oil, for greasing Method: Let’s go to Uganda, where electricity is optional… because, truth be told, this entire …
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I don’t usually pick my Friday afternoon snacks based on Prince William’s and the Duchess’ eating habits, but this week I couldn’t help myself. The royal couple were fed these amazing fritters during their stay in Tuvalu. What an endorsement. If they’re good enough for royalty, they are good enough for me. Trust me on this: each bite will transport you to magical Tuvalu, way out in the Pacific, where the sun shines brightly, the water sparkles like a smile, and every day feels like a vacation. They are indulgent in the most unapologetic way possible. The fritters contain many local ingredients, most notably coconut and bananas. Not just any bananas, my friends. These are nice, ripe, bananas. After a quick dip in bubbling oil, the fritters emerge soft in the middle and crisp and nut-brown on the outside. A heavy dusting of powdered sugar later and they become the perfect tropical doughnut. Makes 8 large, 12 small Ingredients: Vegetable oil, for frying 2 ripe bananas, rough chopped For the batter: 1/2 cup all-purpose flour 1/2 …
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Sun. Sweat. Waves. If lemonade is the go-to poolside drink in the United States, ‘Otai is the go-to ocean-side drink of Tonga. Our recipe for ‘Otai takes us way out into the southwest Pacific, where the tropical days lull a person into putting away their smartphone. Can you imagine? Oh, please, someone take my cellphone from me!! My heart is there already. I promise you won’t need your phone to enjoy this drink. What you do need? A watermelon, a can of coconut milk, and some shredded coconut. If you want to get fancy, you can add things like crushed pineapple or papaya, too. A squeeze of lime juice brightens up the flavors (and looks fancy schmancy) TIP: The watermelon and coconut milk should be very cold. Refrigerate them overnight.. or you could make the drink ahead, and refrigerate it for several hours, or overnight. While you wait, paint your toenails watermelon pink (or is it red?). Use three coats. No biggie. Makes about 1 1/2 quarts Ingredients: 1/2 seedless watermelon (about 5 cups mashed) …
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Introducing Geodangan, your answer to healthy munchies. (Honestly, I’m not sure if there’s such a thing as healthy munchies. But if there were, then this is it.) This Asian-style salad that is incredibly popular in Suriname. And for good reason. Don’t be shy. Geodangan is everything spring has to offer – crisp green beans, giant cabbages, golden yolked eggs… with the addition of a coconut, lime, yogurt dressing. (The dressing could also be coconut sambal, a spicy shredded coconut condiment.) Either way, you’ll feel like your in Suriname… by way of Indonesia. And that’s definitely a good thing. Today’s recipe for Goedangan is adapted from Holidays of the World Cookbook for Students; they suggest serving the salad for a traditional Surinamese lunch, which I think sounds just lovely. Serves 6 Ingredients: For the salad: 1 small head cabbage, cored, shredded and blanched 1 lb French green beans 1/2 lb mung bean sprouts 1 hard boiled egg per person 1 cucumber, sliced shredded coconut or coconut flakes, optional For the dressing: 1/2 cup coconut milk 1/2 cup yogurt …
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It’s a fact of life: when the wind howls, children everywhere refuse to wear their coats. They arch their little backs, squeal-whine and assert “I don’t need a coat, mama.” In this situation, we have two choices. We can hunker down and try (struggle) to put their coat on, until one or both of us are crying. Or. (Or is that beautiful word that keeps life bearable and tantrums at a minimum.) Or… we can stand outside with them, coatless in the wind, just for a moment. We can feel that autumn chill tickle our souls, laugh at how the air nips our noses, and then – only then – rush inside to put on that silly coat after all. Or… we can forget about the coat altogether and cozy up to a piping hot bowl of coconut bread pudding, drizzled all over with a giddy amount of buttered brown sugar & rum glaze, then smile with rosy cheeks by the window. It’s a no brainer, really. We chose the last option, while enjoying ourselves immensely …
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Fact: Shrimp are like relationships. They should be warm and inviting. Not cold and clammy. I’ve never been a fan of cold shrimp at cocktail parties. I eat them begrudgingly (if only because I’m an eternal grazer). All the while, I daydream of a crackling, crusty, and “fried-until-golden-brown” shrimp. I’m not sure why I settle on cold and clammy at cocktail parties, but I do it every single time. Thankfully, I didn’t make the same mistake when choosing my husband. And, after this week’s Global Table, I may never do it again with shrimp. While you won’t find Coconut Shrimp in the remote villages of Papua New Guinea, you will find it in the country’s coastal restaurants. In fact shrimp would be the dainty option; often they’ll use humongous prawns and serve spicy chili sauce on the side for dipping. To give the shrimp authentic spice without sauce I added a sprinkle of brilliant cayenne… a spice the color of a Papua New Guinean sunset and a fishermen’s dream. Ingredients: 1 lb shrimp, peeled & deveined, tails on 1/3 cup …
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I like to do what makes sense. And in Nauru fish is the natural meal, considering beautiful, fresh fish can be found just two steps outside of most people’s doors. People love to eat it any which way – particularly on the grill, deep fried and pan fried. Today we’re doing a crispy coconut crusted rockfish – a fish native to the Pacific waters as a nod to our Nauruan friends. This fish is light, flaky and has a wonderful mild flavor, rather like cod. After gentle panfrying, squeeze on fresh lime juice and welcome to happy town. Ava can show you how it’s done. She was… … a fan! Ingredients: 6 fillets of Pacific Rockfish, or other fish of choice salt & pepper For the breading: 1/2 cup breadcrumbs 1/2 cup shredded unsweetened coconut 1 egg coconut oil, for pan frying (about 1/4 cup for an 1o inch pan) 1-2 limes, sliced Method: First, stir together soft mountains of breadcrumbs and snowy coconut. Next, whisk together an egg. Look at this pretty shell. This egg …
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For some reason I’m having a hard time telling you about this pie. It’s so familiar and yet so exotic. So comforting, yet so classy. Something so obvious and lovely, yet nothing I’d ever heard of before. . Think pecan pie, but more toothsome. Think honey sweetened, and coconut enriched. Think clouds of whipped cream spiked with coconut milk. Think tropical elegance. . I take a bite. I shut my eyes and feel a breeze. And, just like that, I’m in the Marshall Islands. . Like most countries in the Pacific, the Marshall Islands is known for importing much of their pantry ingredients. While Macadamia nuts aren’t Marshallese per se, the rich nut goes perfectly with local coconut. Bottom line: it’s one heck of a pie. . Note: I am 110 countries into this Adventure and, yet, this is the first time I’ve made pie. That’s not to say there isn’t pie all over this great big world. And I suppose the empanadas I made (both sweet and savory) are a variation on the theme – after all, they …
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As far as I’m concerned, the best – and quite possibly the only way to time travel is to cook. Reading gets us only partway there – we dream ourselves into other times, other lands. But they remain just that – dreams. Visiting ruins gets us a little closer. But, at the end of the day, ruins are simply ruins – fragments of the splendor that what once was. But, when it comes to cooking food from ancient times? Instant time travel. In my mouth. When I cook I am potentially eating exactly what someone long ago ate. I can shut my eyes and focus in on the beautiful flavors of that time and place. I might as well be there. Want to join me? Let’s do it. Introducing date balls. One of the world’s earliest treats. Fit enough for a king. The most amazing thing about Date Balls is exactly how long they’ve been around. You’ll find them in Iraq today, but you also would have found them in ancient Babylon, when they were called Mersu. …
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