Menu: Cambodia

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Although there are many recipes in Cambodia with epically long ingredient lists, I chose a collection of unusual dishes with refreshingly short ingredient lists. Did I mention I have a 13-month old? This Global Table Adventure, I'm most looking forward to trying the Cambodian Grilled Eggs - mostly because I am tickled by the idea of grilling a whole (yet seasoned) egg! Confused? Don't worry. It will all be clear come Monday, when I post photos, recipes, and Ava's video review. Special thanks … [Read more...]

Recipe: Red Kidney Beans with Plantains

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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

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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...]

Technique Thursday: Recipe: Pili-Pili hot sauce

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Pili-Pili (also called Piripiri) is the kind of hot sauce that puts hair on a man's chest. And, possibly, even a woman's. This basic African condiment was introduced by the Portuguese in the 1500's. To give you an idea of how intense pili-pili is, imagine this true story: Positioned just outside the second room, where we would shake the president's hand, sat a vast array of spicy delicacies, accompanied by bowls of pili-pili sauce for dipping. For the uninitiated, Pili-pili (pronounced … [Read more...]

Monday Meal Review: Burkina Faso

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"The smell is making my eyes water. One bite, and I can't get the flavor out of my mouth! It's like I'm still eating it. That counts, right?" Keith looked at me with his best puppy dog eyes. And, since his eyes are hazel, he didn't look much like a puppy. "Just eat half of it," I said. "I can't," he replied, turning his plate so the Babenda was as far away as possible. I kept eating, thinking about how fishy the Babenda tasted. Maybe he would eat some more of the unusual West … [Read more...]

Recipe: Iced Hibiscus Drink with Fresh Pineapple (Bissap a la Bonne Dame)

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Makes 1.75 liters (plus the pineapple) Chilled hibiscus tea is light and refreshing. The natural floral tang is a wonderful counterpart to sweet pineapple chunks. Kids will love fishing out the fruit in this totally and wonderfully decaffeinated iced tea. VARIATION: Some recipes call for equal parts lemonade to hibiscus tea. We tried this "pink lemonade" and loved it! Ingredients: small handful hibiscus flowers (or 4 teabags) 6 cups boiling water 4 cups ice 1 pineapple, … [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...]

Menu: Burkina Faso

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One day of 100+ degree weather is bad enough. My thermostat showed 105 twice in the last three days. Heck, it was 100F before noon yesterday! This is a summer heat blizzard of epic proportions. The worst part? You can't shovel it away. In light of our heat wave, I put together a Burkinabe menu that can be made without much indoor heat. The kabobs are perfect for the grill, the Kan Kan Kan requires no cooking (hurrah), and the hibiscus tea is steeped in a bit of boiling water and then chilled … [Read more...]