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...]

Monday Meal Review: Canada

800.img_8155

I poured the thick, grade A dark amber maple syrup into the pot and reluctantly added a cup of water to thin it out. Even still, the liquid was viscous, sluggish, sweet. Perfect for simmering dough until tender. I clicked on the range and watched as the syrup shimmered, swirled, and eventually bubbled up. Time to make the doughnuts. I mean... grandpères. One by one, I dropped small, sticky balls of dough into the simmering syrup and watched them dunk, then bob back up to the … [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...]

Monday Meal Review: Cameroon

800.cameroon.img_6997

I've said it before, but this time I mean it. I'm never buying catfish again. Ever. Not in a million, billion years. Store-bought catfish has to be the fishiest, funkiest, stinkiest fish on this planet - which should be a crime because I know catfish is perfectly capable of being sweet and tender. You see, my father-in-law, Rick, catches catfish from deep within the lakes of Oklahoma. Before the water has a chance to drip down the fish's fins, he fillets, salts, and bags them. … [Read more...]

Recipe: Peanut Butter Croissants (Groundnut Croissants)

800.img_6792

Makes 8 mini Peanut Butter Croissants Peanut butter rolled up into a steamy hot croissant - the ultimate snack, perfect with breakfast, lunch or dinner. While you are welcome to use homemade croissant dough, I had to take a short cut - it was one of those weeks. We'll call this fast food for the home cook. I guess you could say that my super-cook is giving way to super-mom. There was a time when I made my very own croissants from scratch. And I'll surely do it again, once Ava gets a … [Read more...]

Recipe: West African Peanut Sauce

800.cameroon.img_6869

Makes 3/4 cup Mild heat with a nutty blast, this West African inspired peanut sauce is straightforward. This recipe lacks the bright flavor acquired from a splash of vinegar you might find in Asian peanut sauces. Vegetarian/vegan Ingredients: 1/2 cup peanut butter (natural, not sweet) 1 Tbsp tomato paste 3/4 cup water pinch of cayenne pepper red palm oil Method: Heat oil over medium. Add a pinch of cayenne pepper. You can always add more at the end, if you can handle … [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...]