Recipe: Spiced Lamb Kabobs (Brochettes)

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Serves 4 Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb,  your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale). NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso. Ingredients: 1/2 tsp paprika 1/2 tsp … [Read more...]

Recipe: Spiced Peanut Powder (Kan Kan Kan)

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Makes about 1/2 cup This is my own version of the jarred Kan Kan Kan spice blend popular in Burkina Faso. The raw peanut powder offers a slight grassy flavor, dominated by heat from the chili powder and saltiness from the bouillon. Try with our Grilled Lamb Brochettes. While the jarred stuff alleges to be an aphrodisiac, I happened upon the description of this spice blend on an expat blog which - unfortunately -I can no longer track down. I mixed it together to taste. If you want the … [Read more...]

Fun Fact Friday: Burkina Faso (with poll)

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Happy Friday! I'm craving a giant slice of chocolate cake. But enough about me, let's talk about Burkina Faso! Most meals in the villages are shared out of a single pot (true family style) and the right hand is used to scoop up the food. The cities eat European style - fork, knife, spoon, plate. Frog and toad meat is eaten "dried or fried" in Burkina Faso, with hundreds of frogs laid out to dry in the hot African sun (Photographs are available to view on National Geographic,  Fried … [Read more...]

Recipe: Babenda

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If you enjoy the flavor of funky blue cheese, dried or smoked fish, and bitter greens, then Babenda is for you! I know. I'm asking a lot. Although we might be a select group of people with such accommodating palates, this one pot meal is a common staple in Burkina Faso. Babenda is like a jazz orchestra in the mouth, making wild taste sensations and pungent high notes meander whimsically through mouth and home. Ingredient Overview: The Greens: Any bitter greens can be used for … [Read more...]

About the Food of Burkina Faso

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Burkina Faso is a dizzying landscape of dusty red plains and grassy savannas, broken up by stunning rock formations that tower above the ground. The culinary landscape of Burkina Faso is similar - plain, sparse even - with the occasional burst of unexpected flavor. Let me explain. Most meals are centered around pieces of Tô, a firm ball of white starch made with millet, sorghum, or corn. These bland balls are wonderfully adaptive because they take on the flavor the broths, soups, and … [Read more...]

Monday Meal Review: Bulgaria

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"Where's the beef?" said Keith's dad, wide eyed. In all his sixty-plus years on earth, this was probably his first vegetarian meal. Ever. What can I say. He's Oklahoma, through and through. Six months ago, I would have been nervous about putting this feast in front of him. I'd probably have served a platter beef on the side. Heck, I who am I kidding. The entire meal would have been a meat-lover's delight. I'm a people-pleaser, to the max. But eating food around the world has changed … [Read more...]

Fun Fact Friday: Bulgaria (with Poll)

Photo Courtesy of The Bulgarian National Museum of History

It's a beautiful morning here in Tulsa. The birds are chirping, the sky is blue, and Keith got up with the baby last night! Here's a few fun facts ... Bulgarian Rose oil Bulgaria is one of the world's largest producers of rose oil. This liquid gold is used to flavor chocolates, liqueurs, and jams. Oh, and rose scented perfume, but you shouldn't eat that. The primary producer is called the Valley of the Roses (located in central Bulgaria, in the town of  Kazanluk). Hidden … [Read more...]

Recipe: Savory Cheese Pastry (Banitsa)

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Serves 6 My husband is officially in love with Bulgaria. To be fair, he didn't stand a chance. Second only to pure sugar, Keith loves anything that includes butter, pastry, or cheese. This recipe boasts all three, and in eye-popping quantities. Not to say it was love at first sight. It wasn't. After all, my pastry skills are minimal. But, hey, we can all use a little forgiveness in the kitchen, from time to time. Especially when it comes to pastries. Thankfully, phyllo dough spreads, … [Read more...]