Although simple in preparation, our Botswana Global Table relies on the freshest produce and meat, as well as gentle, slow cooking for fantastic depth of flavor. PS. Ava turned one on the 4th! Happy Birthday, Ava! Stewed Beef (Seswaa) [Recipe] Slow-cooked beef with just water, onion, salt, and pepper. The meat is often pounded to make a fine texture and flour can be added to thicken the stew into a gravy. Stewed Spinach Greens [Recipe] Spinach cooked slowly with onion, tomato, bell pepper, and water. Cornmeal Pap [Recipe] Cornmeal pap reminds me of soft polenta. This African staple is eaten with most meals in Botswana. Watermelon Slices Watermelon is thought to have originated in Botswana, in the Kalahari Desert. Rooibos Tea This popular tea is enjoyed throughout southern Africa. Serve with fresh lemon slices and honey. NOTE: I found several brands of Rooibos Tea at my local Whole Foods.
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Today is a great day. While learning about the food of Botswana, I raised my eyebrows at least five times. I love days like that. Plus, I almost convinced my husband we were going to be eating worms. That’s right. Worms. You should have seen his face. The people of Botswana prize Mopane worms as a national specialty. This unusual delicacy is actually a caterpillar who earned its name by feeding on the local Mopane tree. The worms are eaten fresh, dried, or canned with tomato sauce or hot sauce. Most families are able to harvest them from the trees near their homes. Luckily we don’t have any Mopane worms in our backyard, so we won’t be eating any for this week’s Global Table. Keith is relieved, to say the least. I hope you’re not disappointed. Speaking of points… take a look at this thing! In general, meat is saved for special occasions, including beef, goat, and chicken. Preparation is simple – pieces of meat are slowly simmered with onion until very soft, then pounded into small …
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This is meal #22 as I cook and eat food from all around the world. This weekend’s Global Table Adventure brought us to our knees. The incredible flavors of Bosnia and Herzegovina will suit those who enjoy the bright, bold flavors of Mediterranean and Eastern European foods. While nothing is incredibly complicated, the entire meal flows together like a happy love song. Chopped Salad (Sopska Salata) [Recipe] What I liked most about this dish: A refreshing accompaniment to grilled meat, Sopska Salata is a delightful summertime salad. There’s no denying it. Tomato, pepper, red onion, and feta were made to go together. I could eat this salad for breakfast, lunch, and dinner. In fact, I did just that with the leftovers! Please tell me I’m not alone – surely someone else eats leftover salad for breakast? Someone? Anyone?! Anyway, you can add lettuce if you want to stretch this recipe to feed more people. What I liked least about this dish: I only have one regret – I could not use my own produce in this …
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Makes about 16 finger sausages Cevapi, pronounced cheh-VAH-pee, are highly addictive mini sausages served in a special Bosnian pita bread called Somun. You may substitute either naan or other thick, doughy bread. Some Bosnians swear by quickly dipping the bread in beef broth and heating for a minute over a hot grill. The hot, slightly brothy bread with Cevapi is a bite of heaven. Simply inspired! Although this recipe contains pork, you may also make it with equal parts lamb and beef. NOTE: Pljeskavice (pronounced PLYEH-skah-vee-tseh) are made the same way, but you add finely diced onion & green pepper to the mixture. Then form them into little patties, about 3″ diameter. Serve the same way. UPDATE: A reader sent in the following comment, which may be useful to you in your stovetop travels: In Bosnia they are not made with pork. It is good to mix the meats, but pork is not used because of the high percentage of Muslim population in the country. Part of the country might use it, but again their most …
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Serves 2-4 Prebranac is rich, comforting, and tasty. This baked bean dish is like a warm hug from Bosnia, the “Heart of Europe.” The key is to slowly cook the onion until the golden, sweetness develops. I will be making Prebranac over and over again. I suggest you do the same! 🙂 Ingredients: 1 cup dry Lima beans, cooked (or 2 cans, drained) 2 medium onions, chopped 1/8 cup olive oil 3 garlic cloves, crushed 1 Tbsp paprika seasoning salt pepper 1 Tbsp of flour Method: 1. Preheat oven to 400F. Heat up olive oil in a pot over medium heat. Add onion and cook until golden. 2. Add garlic, paprika, flour, salt, and pepper. Cook a few minutes until spices are fragrant and flour is moistened. 3. Add beans and stir to combine. 4. Pour into a casserole and bake until crusty on top, about 15 minutes. Enjoy hot! Just look at all those ooey-gooey, sweet onions! Awesome. Balkan Baked Beans | Prebranac Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Prebranac is rich, comforting, and tasty. This baked …
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Serves 2-4 Can a salad be seductive? Maybe not. But a salad definitely can be charming and fun, like the boy next door. That’s exactly how I feel about Shopska Salad. Like a school girl, I crushed on this happy combination of crunchy peppers, farmer’s market tomatoes, and red onion. To make the salad even better, I tossed “Barrel-Aged Feta” in the mix. This cheese is just like regular feta with a tad stronger – and a “hair” funkier – flavor. In fact, Barrel-Aged Feta is a great “first” funky cheese for those of you trying to convince a family member to “go funky.” Ingredients 1 green bell pepper, thinly sliced 2 tomatoes, chopped 1/4 red onion, thinly sliced olive oil red wine vinegar 2 oz feta cheese (plain or aged), crumbled salt pepper Method: 1. Combine the pepper, tomato, and onion. Sprinkle with oil and vinegar, top with parsley and season. Add the cheese and serve. You could serve this salad unmixed, and let everyone take the pieces they want. As an option, mix in …
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We’ve made it to another Friday! If you live in the United States, have a wonderful holiday weekend! We’ll be celebrating Miss Ava’s first birthday on Sunday…. 🙂 Here are our fun facts for Bosnia & Herzegovina: Have a heart! Bosnia and Herzegovina is nicknamed the “Heart Shaped Land” due to the country’s slight heart shape. What’s in a name? The name “Bosnia” comes from an Indo-European word, “Bosana.” Bosana means”water.” Bosnia is full of beautiful rivers, lakes, waterfalls (one is well over 3oo feet high), and a strip of the Adriatic sea. Herzegovina is named for Herceg Stjepan, an ancient ruler. Culinary Traditions There are three culinary traditions in Bosnia and Herzegovina: Croatian, Serbian and Boshniakian. Forget fast food! Try a Bosnian “hamburger” The meat for Cevapi sausages (a recipe will be provided on Monday) can also be used to make Pljeskavice. Just add peppers and onion to the ground mixture! Although difficult to pronounce, they are easy to eat! Simply put the patties in a thick Bosnian Pita with some onion and tomato! Agriculture …
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Good morning! Let’s wake up, Bosnian style, and sip a shot of robust, Bosnian coffee. What is Bosnian Coffee? When someone says they had Bosnian coffee, they are referring to the method of preparation. This method (also referred to as Turkish coffee) is used all over the Middle East, the Balkans, and North Africa. Although there are many steps, each one is critical to making a good cup. And by good cup I mean a GOOD cup. The effort is worth it! The coffee beans for Bosnian coffee must be ground into a superfine powder. So fine, in fact, that it looks a lot like hot cocoa. You may purchase “Turkish Coffee” for this purpose at any Middle Eastern grocer. (Tulsa, here’s your local connection: Middle Eastern Market). If you have Colombian espresso, you can use it as long as you grind it super duper fine – until it disintegrates into a fluffy powder. The coffee cups: Bosnian coffee is served in small, espresso cups (also referred to as demi-tasse). Sounds fancy, but you can just …
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Yet another week of agonizing menu choices. There is just too much good food in this world. 🙂 After much deliberation, here’s how this week’s Global Table will celebrate the flavors of Bosnia & Herzegovina: Chopped Salad (Sopska Salata) [Recipe] Fresh tomato, green pepper, red onion, and feta cheese, topped with a sprinkle of chopped parsley, red wine vinegar, and olive oil. Finger Sausages (Cevapi) [Recipe] Cevapi is popular street-food in Bosnia and Herzegovina. The small, grilled sausages are made from a blend of beef, lamb, and sometimes pork. Enjoy with doughy Somun (thick pita-style bread) and white onion. Balkan Baked Beans (Prebranac) [Recipe] Prebranac is an easy, addictive side dish made with white kidney beans, caramelized onion, garlic, and loads of paprika. Bosnian Coffee (Bosanska Kafa) [Recipe] Bosnian coffee is made from a superfine grind, but don’t be fooled. This strong drink has kick! NOTE: Special thanks to Deanna, one of our readers who spent every summer in Bosnia as a child. She volunteered to teach me what she knew about Bosnia and Herzegovina. I probably …
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Oh, Bosnia and Herzegovina. No one told me! I feel as though a secret was kept from me all these years. Mountains. Valleys. Rushing waterfalls. Seaside resorts. As I looked through photos and videos of this country I am struck by how incredibly beautiful and timeless the land remains. Like the Sound of Music meets Clash of the Titans… or…. something like that. Last night I put a travel voucher under Keith’s pillow and a pair of clogs by his bedside. Do you think he’ll get the hint? He still hasn’t said anything… But how could I not be seduced by Bosnia and Herzegovina? In the rugged mountains there lives a people devoted to the old way of life. Families pass down recipes from generation to generation, celebrating simple flavors drawn out slowly. You’ll find freshly grilled meats, baked beans, stewed vegetables, and syrupy sweet desserts. You’ll even see braised meats cooked in earthenware pots. They make plum brandy, wine, and cheese. What more does a person need? Typically Balkan, Bosnian cuisine reflects the best parts of …
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This is meal #21/195 as we cook and eat our way around the world. Our Bolivian Global Table used in-season produce and simple, home-style cooking. My biggest challenge this week was getting what I needed from the store. I went 4 times and still had to borrow a half cup of frozen peas from my neighbor and friend. Thankfully she had some or I’d have to load Ava back into the car for yet another trip to the store. I don’t know for sure, but I’m willing to bet it was a full moon because on my walk home the bag of peas split open and I lost about half them. Thankfully, there were still enough for the recipe. Despite the shopping and cooking crazies, I eventually got the meal together. My taste buds were glad. My stomach was even gladder. Bolivian Avocado & Tomato Salad [Recipe] What I like most about this dish Tender, buttery avocado is one of my all-time favorites; fill one with juicy tomatoes and I don’t stand a chance. This …
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Serves 4 Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce. Ingredients: olive oil (or peanut oil) 1 large onion, chopped 3 garlic cloves, crushed 1 tsp oregano 1 tsp cumin 1 lb beef, cubed 1 quart stock (beef, or chicken, depending on the meat you chose – even water works in a pinch) 4 medium potatoes 1/2 cup unsalted peanuts 1/4 cup white rice 1/2 cup frozen peas 1 cup milk parsley, to taste salt pepper Method: 1. Add some oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin. When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low …
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