About Cape Verdean Food

Photo Courtesy of Dave Trainer

The magic of Cape Verdean food lies in its history. This cluster of ten tiny islands and 5 islets dotted off the west coast of Africa has only been inhabited since the 15th century, when Portuguese sailors stumbled upon them. Since that time, the inhabitants have developed a cuisine steeped in both African and Portuguese traditions. On any given day, fishermen can be found amidst the sea spray, casting their nets and lines in the shadow of volcanoes. They bring home prawn, shrimp, albacore, … [Read more...]

Recipe: Butter Roasted Tomatoes

800.canada.img_7450

Serves 2-3 Cherry tomatoes are sweet bursts of summertime. Their flavor deepens when roasted with creamy butter and fresh thyme - a juicy side dish that forgives even the driest chicken and wild rice, while bravely complimenting perfectly cooked meals as well. If that isn't enough reason to try this vegetarian recipe, these tomatoes actually made my picky husband exclaim "pretty good!" That's quite the milestone considering the tomato is one of his major food nemeses. Like Batman's Joker … [Read more...]

Recipe: How to cook Canadian Wild Rice

800.canada.img_7371

On shopping day, I browsed the bulk bins, hoping against hope that I could find the real thing - Canadian Lake Wild Rice - here, in Tulsa, Oklahoma.  As I scanned past basmati, jasmine and wild rice blends, my eye caught something shiny and jet black. I didn't even have to read the label to know I was in business. The long grains gave themselves away. They look like a pile of runway models in sleek black dresses. Canadian wild rice is all together a different plant than American wild rice. … [Read more...]

Recipe: Cambodian Grilled Eggs

800.cambodiaimg_6718

Makes a dozen eggs I met my match with Cambodian Grilled Eggs. My patience and sanity were pushed to the limits. Not one to take a beating, however, I salvaged what I could from this tricky recipe and ended up with twelve super tasty eggs. This popular Cambodian street food makes for a fun side dish at a barbecue. You'll be *almost* stress-free if you prepare everything a day ahead, saving the last step for the barbecue itself. Definitely DON'T make this dish last minute. You'll be … [Read more...]

Technique Thursday: Recipe: Cambodian Pickled Limes

800cambodia.img_6452

Makes 6 pickled limes Pickled limes add a sharp citrus kick to recipes.  As the rind softens, it releases a bitter note than permeates throughout the lime. The insides break down as they set in the salted water, so the texture becomes rather mushy. Use a sharp knife when slicing to preserve the beautiful lime shape. Cambodian pickled limes are easy to make but take a little time - you'll probably need start two weeks ahead. Hot and sunny temperatures are necessary to dry out the limes … [Read more...]

About Cambodian Food

CB_005

Divided by the waters of the great Mekong river, the flat plains of Cambodia are fertile ground for mile upon mile of wet rice fields. The people also draw fish from this river and other, smaller waterways, for most meals. Brothy soups cooked with limes (pickled or not), lemon grass, tamarind, or even coconut milk are standard fare. Here's a recipe for Chicken and Pickled Lime Soup. Many curries and stir-fries are based on Kroeung spice pastes, all of which use lemongrass as the main … [Read more...]

Recipe: Red Kidney Beans with Plantains

800.burundi.img_6309

Serves 4 If you can make this African bean dish a day ahead, please do. The sauce will thicken and coat every millimeter of the beans with chili and onion goodness. Great side dish for a party! Ingredients: 3 cups prepared red kidney beans (2 cans) 2 Tbsp red palm oil 1 onion, sliced 1 plantain, sliced salt 1 tsp chili powder 2 cups water Method: 1. Heat oil over medium heat, cook onion 2. Add beans, plantains, salt, and chili pepper. Cook for a minute. 3. Add water … [Read more...]

Recipe: Fish in Tomato Sauce

800.burundi.img_6325

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...]