My pantry’s name is Patty.* She’s actually just a shelf in the laundry room, above the vacuum cleaner and mop, but I love her all the same. Right now she could use a diet – she is packed with boxes upon boxes of noodles, rice, 8 kinds of oils, soup, 4 bags of coffee from around the world, 4 kinds of dried chili peppers, and fishy bouillon cubes I bought 2 years ago for one of our Global Table meals and promptly forgot to use (I’m going to go ahead and presume they aren’t good any more). Just the other day I unearthed three bulk bags of peanuts in the back corner of the shelf. This is what happens when Patty is in disorder. When I don’t clear through her clutter. I’ve never been happier to have too many peanuts in my pantry. It means I get to make Suya, west African Peanut Kabobs. These kabobs, ever-so-popular in Nigeria, crackle with the most addictive crust – ground peanuts seasoned with fresh ginger, garlic, paprika, onion powder, and …
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Today we’re celebrating two things. Our Nigerian menu (we’re almost done with the “N”‘s can you believe it?) and our first weekly giveaway (scroll down to find out what it is). Yay! First, as always, the beautiful food. Our Nigerian menu is all about the grill – grilled plantains, savory peanut crusted kebabs, and a bubbly sparkly citrus drink, perfect to take the edge off summer. Either that or you can impulsively jump in your child’s inflatable pool with your clothes on. That’s what I do. Grilled Plantain spears with crushed peanuts | Boli Bopa [Recipe] A simple way to taste Nigeria – brush plantains with red palm oil, sprinkle on spices, and grill until tender. Serve with crushed peanuts. West African Peanut Kebabs | Suya [Recipe] Pure, wonderful bites of happiness. Beef (or whatever you’d like) grilled with spiced peanut crust (think fresh ginger, garlic, paprika, and cayenne… onion powder and more). You’ll make this one again and again. Nigerian Chapman Cocktail [Recipe] Citrus, bubbles, and smiles. What more can a girl ask for? You’ll get all …
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Let’s fill a van with pineapples. Let’s pack them so tightly they press against the windows. Let’s load up a motorcycle with a mountain of empty plastic bottles, all strung together like a tangled string of lights. And while we’re at it, let’s make this mountain five times the size of the motorcycle. These are scenes from Nigeria, the most populated country in Africa. And I saw every single one on YouTube. Nigeria is nestled in the heart of Africa, where you’ll find ocean, swamp, city, plateau, and plain. The food is as varied as the landscape – guaranteed to make your tummy rumble. There are many traditional dishes to be found, made with goat, chicken or beef. There’s also a great love for seafood and fish – especially prawns and crayfish – abundantly found in the ocean and the Niger River. These might be accompanied by casssava, corn, or millet (Fancy a millet ball? Gotcha covered – try serving it with yogurt, honey, and spices like cinnamon, nutmeg, and cardamom). Common veggies include peppers, squash, …
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THE SCENE We’ve now eaten a meal from 129 countries in the world. Surreal. Wonderful. Delicious. This means we are officially 2/3 done with the Adventure. In November there’ll only be a year left. After cooking the world for this long, certain things come to be expected. Happy bellies, for example. Enriched minds. Stretching ourselves. Growing. All along the way, whether I’m frazzled or relaxed, hungry or full, I hear the same question again and again from curious readers. “What country has been your favorite, so far?” Oh boy. Talk about a tough question to answer. Every time I hear those words I always feel vaguely uneasy, like someone has asked me who my favorite child is. How could I ever, ever choose one over all the others (theoretically, of course)? Let me stumble through an answer. While I don’t have a favorite per se, I do love making food from countries I know nothing about. Which brings us to this week’s Global Table – Niger. Much of Niger’s traditional food is heat-your-house-up sauces and stews …
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There are very few things that surprise me any more. A toddler falling apart five minutes past her bedtime? Predictable. Going twice as long between mowings in the 100F-mid-July-inferno? Guaranteed. Two things that do succeed at surprising me? The last season of Lost (no spoilers please!) and using couscous to make a tangy-sweet pudding. Yes. I’m considering eating caakiri while watching Lost to see if the surprises cancel each other out. It could happen. So. Let’s back up a moment and talk about caakiri. Remember when we made steamed “rainy day” couscous? Well, this is what you make with the leftovers. This is what you make to stretch simple carbs into a rich treat. Made with couscous, yogurt, sour cream, and evaporated milk, Caakiri is a slightly tangy pudding of sorts. It can be served unsweet (in which case it tastes very yogurty and rather nice for breakfast), or with sugar. This is where it takes on dessert-like qualities. Perfect to get you through a walk in, say, the desert. If, after the first time, you decide …
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There are a few ways to keep cool in hot weather. In the west, we wear shorts, drink cold drinks, and blast the A/C. In Niger, they use a completely different set of tricks. The polar opposite, in fact. For starers, they cover up. Believe it or not, wearing long layers made of lightweight cotton keeps the sun’s hot rays off your skin. The flowing movement of the fabric acts like natural air conditioning. The elephants accomplish the same thing by dusting themselves with dirt. Not quite as desirable if you have somewhere nice to go. There’s one other trick to staying cool in Niger. Drinking hot tea. While it sounds like it’d make an already hot day feel like an inferno, it is the opposite. The hot liquid makes you perspire… and the tiny beads of sweat catch the slightest breeze, cooling you off. That’s what our tour guide in Tunisia told me, anyway (they do the same thing all over North Africa). All you do is splash hot water over green tea and… a …
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If you’re going to serve an egg sandwich, you best do it up right. Layer hot, scrambled eggs in a crusty, toasty baguette and wrap ’em up. Make sure there’s something green in there to keep you strong and healthy. Tie it with a bow. Simply put: turn breakfast into a present for your belly. I learned this trick from Niger. When I dug around for traditional recipes I kept stumbling upon the same thing: eggs sandwiches sold by street vendors. Simple. Comforting. Filling. This is the kind of thing people crave once they leave Niger – a fond memory in the making. Most people say they come wrapped in old newspapers, but any old paper does the trick. Turns out wrapping up a sandwich is by far the best thing you can do to help keep your eggs from running away. Particularly if you’re 3 years old. Just ask Ava. Seriously. This could have been bad. While I used spinach and a little green onion in our sandwich, the fine folks of Niger often …
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Our menu for Niger is all about familiar ingredients. This menu is full of that which is already under our noses, no matter where we live. The fun part is seeing the ingredients arranged in new ways. This time I chose street food, a comforting evening sipper, and a fun way to use up extra couscous. What sounds good to you? Toasted Baguette sandwich with Spinach Scrambled Eggs [Recipe] Inspired by the street stalls of Niger, where baguette sandwiches wrapped in newspaper are commonplace, and Malahiya, a popular leafy green used in Niger. In each bite you’ll find spinach, paprika, green onion and toasty baguette. A simple way to bring a touch of Niger to your internationally inspired brunch. North African Sage n’ Green Tea [Recipe] Green tea steeped with fresh sage leaves and as much sugar as you can stand. Yes, they sip it sweet in Niger. Serve with a smile at your next tea party. Cardamom Caakiri [Recipe] Our Caakiri is made with prepared couscous, evaporated milk, yogurt, and sour cream. Dust with cardamom and …
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If Niger were a woman, her tiptoes would be in the tropics, her body in the savanna, and her hair would flow through the Sahara Desert’s rolling dunes. The people living in this hot, dry country favor a combination of north African and west-central African foods. Should you happen upon a street vendor in Niger, you might find fried doughs, various meats on sticks, and baguette sandwiches [Recipe]. These often come piled on scraps of newspaper (or are wrapped up in it), so – if you’re a neat eater – you just might be able to catch snippets of the latest news as you eat. Or, instead, you can head up to the Ténéré, the vast “desert within a desert” to read the “writing on the wall,” or rock engravings … something much, much older: The Ténéré, on the southern flank of the Sahara, easily ranks among the most desolate landscapes on Earth. The Tuareg, turbaned nomads who for centuries have ruled this barren realm, refer to it as a “desert within a desert”—a California-size ocean …
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When I say “toxic,” what comes to mind? Is it a food? Is it a person in your life? Is it a lifestyle led by you or someone you know? This week we ate yucca – a tuber known to have toxic bits of cyanide if processed improperly. In the early days of this adventure, I made the mistake of grating up the tough fibers on the inside of the yucca, where these toxins are concentrated. Several hours later this novice error caused me to crash down onto the floor unconscious, only to awake with ringing ears, vertigo, and my insides turned out. Toxicity. It’s not pretty. The reality is, we all have to deal with toxins, whether they come by way of food, people, or lifestyles. Over the last few weeks I’ve had run-ins with all three varieties of toxins, the latest of which is the yucca in our Nicaraguan Global Table (thankfully I knew better this time around and prepared the tuber properly). Toxins do one thing perfectly: they drag us down and suck our …
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This summer I’ve seen almost everything. Laughter in sad moments. Tears in happy moments. Life is a bumble-all-over-the place, as it should be when temperatures screech up into the 100’s. What I haven’t seen? Purple-feathered dancing ladies. This Pineapple Horchata is certainly the closest I’ll get to this sort of carnival fun. And every summer should have a little carnival fun, don’t you think? The recipe is a cooked horchata (homemade rice drink), different from the amazing no-cook Strawberry Almond Horchata we made for our Mexican Global Table. In this drink, the Pineapple skin and core simmers with the rice and water to extract maximum flavor. Then I added extra pieces of pineapple goodness to amp up the flavor. Puree with a sprinkling of sugar and you’re done. Welcome to summer in a glass. Makes a gallon 1 pineapple 12 cups water 1 cup rice 1 cup sugar, or to taste Method: Gather your rice and pineapple. Let the sweet pineapple fragrance help you drift away to sunny Nicaragua. Once there, trim and core the …
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Today we’re taking a bite of Nicaraguan sunshine. This is the kind of sunshiny soul food that satisfies cravings. Bored cravings. Excited cravings. Lonely cravings. I’m ready for winter cravings. I miss my man cravings. I wish I could sing cravings. It’s like the fairy godmother of salads. This sunshine is magic. So what is it? Vigoron. A heaping mound of comfort, nestled on top of deep green banana leaves. This is Nicaraguan street food, designed to make your mouth happy. First comes cubes of boiled yucca, tender like a potato. On top of that sits the cabbage slaw – seasoned with zingy lime juice, fresh tomatoes, onion, a touch of jalapeno, and cilantro. It’s like… salsa and slaw mixed in the most refreshing way. Wait. Scratch that. Thanks to the happy helping of salt it’s a lot like … a margarita salad. The perfect margarita. Traditionally Vigoron is served with fried pig rinds, or chicharones. I tried this and it was fine, but I really enjoyed it with a vegan version I stumbled across at the Hispanic market down the …
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