Recipe: Fish in Tomato Sauce

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Serves 2-3 Make this African dish with your favorite white fish. In Burundi, they use whole Ndagala or mukéké. The tomatoes and onion make a fresh, brothy sauce, while a pinch of fresh parsley enhances the flavor. Sometimes the fish is fried separately, then added to the sauce. I prefer the health benefits of gently steaming the fish over the sauce. Ingredients: 1 Tbsp red palm oil 1 lb fish (we used cod) 1 onion, chopped 3 tomatoes, chopped 1 habenero (whole or … [Read more...]

Recipe: Fish and leeks in Hot Mustard Sauce (Sorse Bata Diya Maach)

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Serves 4 We made this flavorful dish with salmon which became incredibly tender after an overnight marinade and gentle steaming. Although not very spicy, the mustard sauce reminds me of wasabi. Ingredients: About 1 1/2 lbs of fish pieces or 4 fish filets (salmon or trout are ideal) 1 large leek, cleaned and sliced thin (only white and medium green, not dark green parts) 4 green onions, sliced thin For the sauce: 1/4 cup chopped cilantro 4 cloves garlic, crushed 1 1/2 inch … [Read more...]

Menu: Bangladesh

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In my hunt to find the perfect combination of recipes I read this old saying, "Mach-e Batth-e Bangali" ("Fish and rice make a Bengali" - "the country of Bengal" is the direct translation of Bangladesh). This saying gives a snapshot of what daily meals are like on the river delta where fish are plentiful and rice is handy. If you have time a pot of Basmati rice goes wonderfully with this menu. Other great sides include naan and chapati breads. PS. The potatoes were hot. Not advised for … [Read more...]

About the food of Bangladesh

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Once in a while I hear a word which causes the most curious knee-jerk reaction harking back to my formative school years. For example, whenever I hear the word "Bangladesh" my mind automatically and violently spits back "Dhaka!!!!!" Take this to be a testament to my 7th grade geography teacher. Similar reactions occur when I hear Lima (Peru!!!!!), or Bhutan (Thimphuuuuuu!!!!).  The exclamations marks are subtle compared to how passionately these words materialize. Once out of my … [Read more...]

Recipe: Grilled Whole Trout

Whole Grilled Trout, Andorran-style

Serves 4 When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley - nice and simple. Serve with Andorran Trinxat - panfried potato, cabbage, and bacon hash. Ingredients: 4 whole trout, head on 3 Tbsp olive oil 3 Tbsp lemon juice 1/4 cup minced fresh parsley salt pepper Method: 1. Preheat grill to medium-high. 2. Rinse fish inside and out. Blot dry. Season insides with olive oil, lemon … [Read more...]