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Monday Meal Review: Cambodia

We had a fantastic long weekend in Virginia.

The temperature never even got close to 104F.

We visited family, swam on the beach, helped Ava build her first sandcastle, and ate like royalty.

When I say royalty, I mean it. My sister-in-law made breakfast, lunch, and dinner for up to twelve people every day. On real plates. That woman is a superhero. Her sidekick, my brother Chris, isn’t so bad either.

And then. Reality check.

We came back to Oklahoma with nothing but a few pickled limes to greet us.

It was time to get cooking, or Cambodia would pass us by.

Grilled Corn with Coconut Milk [Recipe]


What I liked most about this dish:

I am always looking for new ideas for corn. This concept is a win-win-win – tropical coconut flavor, simple preparation, and a real conversation piece at the family barbecue. If you chill the coconut milk in the fridge, it thickens up (like mud) and spreads onto the corn better.

What I liked least about this dish:

While the coconut milk stays on the corn pretty well, the flavor is very mild. For those who like a bolder flavor, I suggest basting the corn a few times during cooking or serving the cobs with a extra coconut milk. In fact, making coconut butter (mashing a splash of coconut milk with some room temperature butter) would be pretty much awesome with this recipe.

Cambodian Grilled Eggs [Recipe]


What I liked most about this dish:

I love the concept of grilled eggs, although making them is a lesson in patience and perseverance. Even still, this recipe tasted good enough that I might try it again to see if I can work things out better next time.

The egg mixture’s flavor was the best part – not too fishy or sweet. For those who don’t have the time – to heck with filling the eggs up and grilling them – instead, I make scrambled eggs with the egg mixture for an Asian-inspired brunch. Yum! For those who like a bolder, stinkier mixture, feel free to play around with the measurements of the fish sauce – or sugar, for a sweeter mixture.

Just as an aside, when I was a little girl my mom taught us to hollow out eggs with this same technique, then we washed them in scalding water, and filled them with jello. Oh yeah. Best Easter Eggs EVER! 🙂

What I liked least about this dish:

This is really, really hard because the eggs want to fall all over the place. Also, once the steam started cooking them, they boiled over and made a big mess. Although it was fixable (the egg cleaned up off the shells easily) I think gentle steaming and filling the eggs partway is the best way to avoid the mess I had to deal with.

Grilling seems to be more about reheating the eggs than imparting flavor, but this is probably because I have a gas grill, not charcoal.

Chicken and Pickled Lime Soup [Recipe]


What I liked most about this dish:

This is the perfect soup for health, lightness and beauty. The green onion quickly infuses the broth with springtime flavor. The garlic isn’t overwhelming, and a trace of lemongrass from my garden rounds things out. I’m not sure if I have allergies or am sick, but this soup definitely soothes an aching body.

What I liked least about this dish:

I forgot to add salt, so the broth was a little bland. Other than that, this recipe is a great base for any sort of chicken soup. I served it with rice on the side to make a more substantial meal.

Pickled Cambodian Limes [Recipe]


What I liked most about this dish:

This was another dish that had major novelty factor going. First, I’d never pickled anything before. Second, I’d never had a pickled lime. What fun! I liked the bitterness from the rind that infused the entire lime, concentrating the flavor.

What I liked least about this dish:

Although the flavor was good, I thought the texture was odd – very soft and squishy. I’m not sure how I feel about it overall. Keith thought our pickled limes tasted just like regular limes which was a pretty deflating comment. While I do agree they were very “limey” there was definitely another, bolder, funkier bitter flavor going on.

Ava’s Corner

Since you guys are watching Ava grow up, I thought I’d share a few fun facts about her:

Ava says: up, out, and mamma.

Ava signs: milk, more, all done, drink, change my diaper

Ava plays: peek-a-boo, hide and seek (just behind one object). Also, she loves to be chased – especially if you count to three before you run after her. She cracks up every time.

Ava gives: the best hugs in the entire world, ever, in a million, billion years.

Cambodian Grilled Eggs

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 cursing if you do. And that’s a promise. Heck, you might end up cursing anyway.

NOTE: If you don’t feel like the hassle, this egg mixture would make wonderful scrambled eggs for a Cambodian inspired brunch.

Special thanks to Steven Raichlen’s Planet Barbecue for the idea and Karen Coates for explaning how to make it happen.

Ingredients:

12 whole eggs
1 tsp fish sauce
1 Tbsp brown sugar
1/4 tsp pepper

Method:

Using a large needle, carefully make a 1/4 inch hole in one end of the eggs (or a hole big enough for your funnel to stick into). Flick the pieces out, away from the egg so that they do not fall inside.

Now prick a tiny pin hole on the other end. Blow through it to push the egg out of the shell, into a bowl. The egg comes out in a super fast, slippery goupy blob. Pretty awesome.

Stand the empty shells up in a steamer, placed inside a pot of water. A bit later on you’ll see what this looks like.

Once all the eggs are in the bowl, add sugar, for sweetness …

fish sauce, for saltiness …

and pepper, for heat …

Whisk ingredients together and pour into egg shells (using a funnel and LOTS of patience). Be careful not to knock your eggs over. The nice thing about steamer baskets is that they can be squeezed around the eggs, holding them upright.

When I filled the eggs, some got a little more, some got a little less. If I hadn’t knocked the eggs over several times (call me Mrs. Butterfingers), they would have been more evenly filled. I would suggest under-filling them since they expand while steaming.

Steam over very low heat for about 2o minutes. I cooked them on medium high and ended up with a big oopsie. The eggs went everywhere.

Some of them made little pops and cracks as they exploded. Actually, the pops weren’t so little. They made me jump and flinch and twitch.

Can you imagine if you had a dozen people coming over to try Cambodian grilled eggs and you saw this 15 minutes before they arrived?

Good thing it was just the three of us. Phew.

Not one to waste food, I scraped the egg off every single one of the egg shells – a delightful job.

Ok, maybe not delightful. But very quick and easy, which surprised me.

At this point – if you haven’t been checked into a looney bin – you can refrigerate the eggs overnight.

The next day, skewer the eggs and place on a hot grill until warmed through.

When you peel the eggs, you get a big bite of tastiness. Honestly. I really liked these eggs.

And the weird thing? The insides are hollow. They could be injected with something (like Cadbury eggs)! But with what, I have no idea. I ‘ll leave that to your creative mind.


Cambodian Grilled Eggs
Votes: 1
Rating: 5
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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.
Cambodian Grilled Eggs
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.
Ingredients
  • 12 eggs
  • 1 tsp fish sauce
  • 1 Tbsp brown sugar
  • 1/4 tsp pepper
Servings:
Units:
Instructions
  1. Using a large needle, carefully make a 1/4 inch hole in one end of the eggs (or a hole big enough for your funnel to stick into). Flick the pieces out, away from the egg so that they do not fall inside.
  2. Prick a tiny pin hole on the other end. Blow through it to push the egg out of the shell, into a bowl.
  3. Stand the empty shells up in a steamer, placed inside a pot of water.
  4. Whisk ingredients together and pour into egg shells (using a funnel and LOTS of patience). Be careful not to knock your eggs over. The nice thing about steamer baskets is that they can be squeezed around the eggs, holding them upright.
  5. Refrigerate the eggs overnight.
  6. Skewer the eggs and place on a hot grill until warmed through.
Recipe Notes

If you don't feel like the hassle, this egg mixture would make wonderful scrambled eggs for a Cambodian inspired brunch.

Grilled Corn with Coconut Milk

Serves 4

Sweet and tropical, our recipe is inspired by Steven Raichlen’s Planet Barbecue. His version adds sugar and other goodies to the coconut milk basting liquid. Our corn on the cob is a little simpler – basted straight up with plain coconut milk. The creamy coconut milk gives corn a mild tropical flavor – perfect for a summertime barbecue. Serve with extra coconut milk on the side, for those who like to slather on extra coconut goodness.

Ingredients:

1 small can of coconut milk (the size of tomato paste cans)
4 ears fresh corn, husks and silk removed
salt
pepper

Method:

Husk corn and remove all those pesky silk fibers.

Brush liberally with coconut milk (stir up the coconut milk, sometimes the thick coconut milk settles to the bottom of the can)

Season with lots of salt and pepper.

Place on a hot grill.

And cook until done. As promised, I had Keith cook these. He got them extra toasty which was really, really good. But I’m a big believer in crusty bits of flavor.

Baste again right before serving, or serve with extra coconut milk on the side.

Ava enjoyed the Cambodian grilled corn! Sweet girl 🙂

Grilled Corn with Coconut Milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sweet and tropical, our recipe is inspired by Steven Raichlen’s Planet Barbecue. His version adds sugar and other goodies to the coconut milk basting liquid. Our corn on the cob is a little simpler – basted straight up with plain coconut milk. The creamy coconut milk gives corn a mild tropical flavor – perfect for a summertime barbecue. Serve with extra coconut milk on the side, for those who like to slather on extra coconut goodness.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Grilled Corn with Coconut Milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sweet and tropical, our recipe is inspired by Steven Raichlen’s Planet Barbecue. His version adds sugar and other goodies to the coconut milk basting liquid. Our corn on the cob is a little simpler – basted straight up with plain coconut milk. The creamy coconut milk gives corn a mild tropical flavor – perfect for a summertime barbecue. Serve with extra coconut milk on the side, for those who like to slather on extra coconut goodness.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
  • 1/4 cup coconut milk
  • 4 ears corn , huks and silks removed
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Husk corn and remove all those pesky silk fibers.
  2. Brush liberally with coconut milk (stir up the coconut milk, sometimes the thick coconut milk settles to the bottom of the can)
  3. Season with lots of salt and pepper.
  4. Place on a hot grill and cook until. Rotate and baste occasionally, especially right before serving.
  5. Serve with extra coconut milk on the side if desired.

Chicken and Pickled Lime Soup

Serves 2-4

Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don’t have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won’t be the same, but you’ll get the spirit of the dish.

Our recipe was inspired by Karen Coates’ travels to Cambodia. My version includes lemongrass because it is growing like crazy in my garden and I thought this herb, so popular in Cambodia, would go well in the soup. This is not traditional per se, but tasty if you happen to have some just beyond the back door.

Ingredients:

1 lb chicken (I used boneless, skinless thighs – for convenience)
4 cloves garlic, slivered
1 piece lemongrass (optional)
4 cups water, or as needed
1 pickled lime, sliced (or substitute lime juice and zest, to taste)
1 cup green onion, sliced

Method:

The best thing about this soup is it is a one pot dish – less dishes to clean means more time… eating!

First, add some chicken – I like boneless and skinless thighs for quick weeknight soups because they have great flavor and less fat (that eventually has to be skimmed off anyway).

Add sliced garlic – four cloves is just right for my tastes.

If you’re using lemongrass, throw it in. Lemongrass is so easy to grow – I strongly suggest you grow a little plant in the corner of your garden next year. By the end of the summer it looks like a big ornamental grass. Or a weed. I’m not sure… but I promise you’ll love it.

Add the water. You want it to cover everything. Don’t forget to add some salt and pepper. Simmer for about thirty minutes. Skim the fat off the top every once in a while.

Meanwhile, slice up your green onions. If you cut them on a sharp angle they look soooo pretty. Like little feathers.

Cut up your pickled lime.

When the soup is done cooking, remove from heat and shred the chicken into small pieces.

Ladle soup into serving bowl, top with green onion and lime slices. Serve hot with white rice for a light dinner.

P.S. This soup is great if your not feeling well. Chicken soup, even the Cambodian kind, does a body good.



Chicken and Pickled Lime Soup
Votes: 0
Rating: 0
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Rate this recipe!
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Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don’t have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won’t be the same, but you’ll get the spirit of the dish.
Servings
2-4 people
Cook Time
30 minutes
Servings
2-4 people
Cook Time
30 minutes
Chicken and Pickled Lime Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don’t have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won’t be the same, but you’ll get the spirit of the dish.
Servings
2-4 people
Cook Time
30 minutes
Servings
2-4 people
Cook Time
30 minutes
Ingredients
  • 1 lb chicken thighs (boneless, skinless if desired)
  • 4 cloves garlic , slivered
  • 1 piece lemongrass (optional)
  • 4 cups water (or as needed)
  • 1 pickled lime , sliced (or substitute lime juice and zest, to taste)
  • 1 cup green onions , sliced
Servings: people
Units:
Instructions
  1. Add chicken, sliced garlic, lemongrass, water, salt and pepper and simmer for 30 minutes. Skim the fat off of the top every once in awhile.
  2. Meanwhile, slice up your green onions and cut up your pickled lime.
  3. When the soup is finished cooking, remove from heat and shred the chicken into small pieces.
  4. Ladle soup into serving bowl, top with green onion and lime slices. Serve hot with white rice for a light dinner.

Cambodian Fried Spiders? (with 2 polls)

Fried tarantulas are a delicacy in Cambodia. For 8 cents a spider, you can eat your very own. But watch out for funky spider breath (they cook it with garlic)! (Source: Woman’s Day).


Photo courtesy of Paul Mannix via Flickr.

If you aren’t into spiders, you might prefer Amok – a cooking method common in Cambodia, specifically food steamed in banana leaves. Mmm, now that sounds more like it! 🙂

.

Feel like taking a quiz all about Cambodia? National Geographic has one! Have fun! 🙂

Cambodian Pickled Limes

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 quickly. When we made them, temperatures were floating around 104 (with a heat index of 111F). I may have set a world record for time to dry out six limes. Two days!

NOTE: You could also use small key limes for this recipe.

Special thanks to Karen Coates of Rambling Spoon whose post Ode to a Grandmother inspired this recipe.

Ingredients:

6 limes
water, as needed
salt

Method:

Dry a bunch of clean, fresh limes in the sun. Rotate as needed to get all sides dry.

I put them on my driveway, because it is the sunniest part of the house. My neighbors love me.

Here they are after just one day! What a heat wave we had!

The side that sat in the sun all day was brown.  I can’t get over how cool they look. And the warm lime scent is pretty awesome too.

The next day I rotated them to do the other side. That night, when I went out to check them, I couldn’t believe my eyes – they were done!! Normally, if you aren’t living in an inferno, this process takes about a week. You’ll know they are done when the skin becomes a smooth tan color.

Now for some pickling fun. This was my first time. Boil a small pot of water.

Add a palm full of salt.

And place the limes in a big, clean glass jar. You’ll probably want to wipe them off since they outside world isn’t so sterile. Dust and spiders and all that stuff.

Cover with the boiling salted water. Be careful 🙂

They look like a science experiment, don’t they? I love it! And so easy…

Cover at least one week, until the limes are soft. This is the perfect time to take a family vacation to Virginia! Or you know, wherever. That’s just what we did!

Although the boiling water makes things sterile, I still refrigerated them. I’m paranoid like that. I’m not sure exactly how long they’ll last, but I’d suggest using them up in a month or so.

The acidic punch tastes great in Chicken and Pickled Lime Soup, or muddled up with some seltzer water and sugar.

Cambodian Pickled Limes
Votes: 3
Rating: 3
You:
Rate this recipe!
Print Recipe
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 quickly. When we made them, temperatures were floating around 104 (with a heat index of 111F). I may have set a world record for time to dry out six limes. Two days! NOTE: You could also use small key limes for this recipe.
Servings
6 pickled limes
Passive Time
2 weeks
Servings
6 pickled limes
Passive Time
2 weeks
Cambodian Pickled Limes
Votes: 3
Rating: 3
You:
Rate this recipe!
Print Recipe
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 quickly. When we made them, temperatures were floating around 104 (with a heat index of 111F). I may have set a world record for time to dry out six limes. Two days! NOTE: You could also use small key limes for this recipe.
Servings
6 pickled limes
Passive Time
2 weeks
Servings
6 pickled limes
Passive Time
2 weeks
Ingredients
  • 6 limes
  • water , as needed
  • salt
Servings: pickled limes
Units:
Instructions
  1. Dry a bunch of clean, fresh limes in the sun. Rotate as needed to get all sides dry. This can take up to a week.
  2. Boil a small pot of water. Add a palm full of salt. And place the limes in a big, clean glass jar. You’ll probably want to wipe them off since they outside world isn’t so sterile. Cover with the boiling salted water.
  3. Cover at least one week, until the limes are soft.
  4. The acidic punch tastes great in Chicken and Pickled Lime Soup, or muddled up with some seltzer water and sugar.

Menu: Cambodia

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 to Karen Coates –  accomplished journalist, traveler, and one of my favorite bloggers – who was kind enough to hunt down a Khmer friend for an authentic recipe for me to adapt. It’s going to be mmm, mmm, good!

Grilled Corn with Coconut Milk [Recipe]
Sweet corn basted in coconut milk and grilled until tender.

Cambodian Grilled Eggs [Recipe]
Egg mixed with fish sauce, sugar, and pepper, then poured back into the shell and grilled.

Chicken and Pickled Lime Soup [Recipe]
A light broth made with chicken, sour pickled lime, green onion, and fresh garlic.

Pickled Cambodian Limes [Recipe]
Limes, dried in the hot summer sun, are then pickled in salted water.
Tip: Slice and serve in sugar and soda water for a sweet and salty drink.

About Cambodian Food

Photo courtesy of the CIA World Factbook

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.

Photo courtesy of the CIA World Factbook

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 ingredient. The result is salty, sour  flavor, reminiscent of Vietnam and Thailand, without the eye-watering, mouth-sweat heat found in either of those countries. In fact, although red chili peppers are used, black pepper is the main vehicle for heat in Cambodian cooking.

Meals are filled out with fresh vegetables and unripe fruit, such as long beans, mango, papaya, pineapple, and squash. The most popular of the meats is either pork or chicken, found in many soups, noodle dishes and stir-frys.

The grill is also an amazing tool in Cambodia – used, amongst other things, for Grilled Corn with Coconut Milk and Grilled Eggs!

A former French colony, Cambodians carry on certain French traditions like eating fresh baguette. Locals can be seen spreading the crispy bread with pâté, or dipping it in curries to soak up the flavor.

Dessert is usually fresh fruit (like the jackfruit, which can grow up to 80 pounds), however rice puddings and milkshakes made with coconut milk (dteuk krolok) are also available.

I was reading an article in Afar Magazine about floating bungalows that you can rent in Cambodia. I’d sure love to eat our Global Table dinner over the water like that! How fun 🙂

Photo courtesy of the CIA World Factbook

A note about “Travel Tuesday”

I want to briefly mention a ritual we have on our Facebook Fan page every Travel Tuesday. I ask one basic question: “What is your travel daydream this week?”

Your responses are wonderful – each week different, always interesting.

Here’s a sampling of ones we’ve had in recent weeks:

“I’d like to be laying in a patch of soft Kentucky bluegrass next to a softly babbling brook, listening to the music of the water, snuggling with my honey, enjoying a lazy afternoon.” Arthur

“Eating lemon gelato from Corona’s Cafe in Firenze” Brenda

“Lying in a huge hammock on a beach in the Seychelles with my girlfriend and 6 year old son – enjoying life, an adult beverage and a gorgeous sunset.” Jym

“I think I feel llike floating in the blue waters of greece! While my man waiter retrieves ice cold xtra minty moijtos from the bar. When he arrives with said drinks we will sip them while sitting naked at the edge of the crashing cool blue waves.” Elisa

“I’d like to be hiking in Austria.” Jessica

“Flying an X-wing over Naboo.” Keith

“Today would be a good day to visit Ireland – just because.” Collette

“I would sit at a big happy family table at Chez Rose-Marie, a beach restaurant in Corsica, enjoying a pizza Don Alfredo and a glass of cool rosé wine. Luckily, in a few short weeks the dream scenario will be reality!” Mette

Monday Meal Review: Burundi

Burundi reminds me of my mother – wonderfully inventive with just a few ingredients. She could whip up dinner with a bucket of cement if she had to.

Although made with simple, affordable ingredients, the plate you see before you is a feast worthy of any table – spicy, sweet, fresh, flavorful – betraying no signs of poverty or struggle. What a lesson we can learn from the creativity and fortitude of Burundi.

Getting Ava to eat her meal was also a lesson in creativity and fortitude.

A test of wills. And of patience.

With several quick head shakes, Ava has refusing food down to an art.

She wasn’t interested in the beans. Or the plantains. Or the tomatoes.

Once in a while she faked interest, opening wide for a bite, but once the food touched her tongue, she pushed it back out, screwing her face up into a squinty smile. Little stinker knows she’s making my hair turn grey.

In all of beautiful Burundi, fish was her only interest.

With quickly fading hope, I filled her plate with a little of everything and “looked away.”

Really, I was peeking out of the corner of my eye, holding my breath, hoping she’d try something – anything – besides the fish.

Watch the video in “Ava’s Corner” to see what happened.

Fish in Tomatoes and Onion [Recipe]

What I liked most about this dish:

There’s little better than fish, gently steamed with ripe tomatoes, soft onion, and touch of red palm oil. What a quick, healthy, easy, weeknight dinner. The bonus? I got to use three gorgeous tomatoes from my garden for this recipe. I’ll never tire of eating produce from my own back yard! This is the first year I’ve been able to do it (my black thumb seems to be healing).

What I liked least about this dish:

The whole habenero didn’t give the dish the heat I expected. The cooking time is simply too short to extract the hot oils from the pepper. However, I’d be too scared to mince the habenero up, for fear of unleashing an inferno. I was happy that this dish wasn’t spicy, though. I prefer to have a balance of heat in a meal, and the beans were already (and appropriately) spicy.

Red Kidney Beans with Plantains [Recipe]

What I liked most about this dish:

This dish packed incredibly flavor, especially the second day. I almost left the plantains out of the dish (because I was also serving fried plantains). Boy, am I glad that I didn’t. Plantains were just what the doctor ordered. They cook down and add sweet, slightly citrusy flavor to the spicy beans – the perfect counterpart to cool the palate.

What I liked least about this dish:

When first cooked, this dish tastes like “good.” I didn’t realize, however, that it would taste dynamite the next day. In hindsight I would have made it ahead and reheated it!

Fried Plantains [Recipe]


What I liked most about this dish:

I vaguely remember having fried plantains at a small Jamaican restaurant while in college. I thought then, and still think now, “oh. my. yes!” Amazing that I didn’t make them myself until this Adventure, almost ten years later. They are so easy – slice, fry in a little oil, and serve with a sprinkle of salt. I should have been cooking them all along!

What I liked least about this dish:

This comfort food isn’t exactly the healthiest, but then it wouldn’t be comfort food. Check your oil temperatures – you don’t want burnt plantains. When I made them for Belize they got a little – er – crispy.

Also, make sure you pick good plantains – anywhere from yellow to blackish in color. The green ones are too young and you’ll have trouble peeling them. Also they are super astringent and lack sweetness when green.

Hot Sauce (Pili Pili) [Recipe]


What I liked most about this dish:

I love the flexibility of this pili pili, leaving room for (and expecting) each person to make their own concoction. Although the recipe traditionally calls for red chili peppers, I had some poblanos in the garden that were starting to turn orange!! I needed to use them up asap. As a result, my version has an intense flavor, more citrus and garlic, with a background of mild heat. I could not stop pouring this on my fish. The tang is perfect for seafood. I would use hotter chilis for red meat, though.

What I liked least about this dish:

Nothing! It was great.

Ava’s Corner

Fish! Fish! Fish! This child is going to grow gills!

Red Kidney Beans with Plantains

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 and simmer until plantains are cooked and about a 1/2 cup of liquid is left in the pan – 30 -45 min

I chose a plantain with blackened skin. Unlike a banana, where darker skin indicates over-ripeness, blackened skin in a plantain indicates perfect sweetness with a little tooth – perfect for a short simmer.

Always rinse canned beans. I bought “no salt added” to keep this dish low sodium.

This photo flashes me back to spoonfuls of cod liver oil as a child. Luckily, red palm oil tastes nothing like fish.

Heat up the oil with the onion.

And once they cook down, add the rest.

If you prefer a mild dish, add less chili powder – maybe half.

Water allows the flavors to meld.

Everything breaks down into a wonderful mess. Yum!

This is one of my favorites 🙂

Serve with rice and fish.

Red Kidney Beans with Plantains
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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!
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Red Kidney Beans with Plantains
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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!
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Ingredients
  • 2 Tbsp red palm oil
  • 1 onion , sliced
  • 30 ounces canned red kidney beans , rinsed and drained
  • 1 plantain , sliced
  • salt
  • 1 tsp chili powder
  • 2 cups water
Servings: people
Units:
Instructions
  1. Heat oil over medium heat, cook onion until soft.
  2. Add beans, plantains, salt, and chili pepper. Add water and simmer until plantains are cooked and about a 1/2 cup of liquid is left in the pan – 30 -45 min. Stir occasionally.
  3. Everything breaks down into a wonderful mess. Yum!

Fish with Tomatoes & Red Palm oil

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 halved)
1 cup water
Salt to taste

Method:

1. Heat oil over medium heat. Add onion and cook until soft. Then add tomatoes, habenero, water, and salt.

2. Simmer, uncovered, about 15-30 minutes, until the tomatoes break down into a light, brothy sauce. If you prefer a more reduced sauce – or less, adjust time to your preferences.

3. Add fish, cover, and cook until done. This will depend on the thickness of your fish. Check to make sure the fish flakes easily to determine if done. Ours took about 15 minutes.

Tomatoes are expensive in Oklahoma. I’m glad I had some in my backyard, ready to go!

Chop the onion

… until you have a nice big mound of it.

Here’s the tomato, warm from the garden.

Slice the fish into small portion sizes. I did about 2 inches each.

Drizzle some red palm oil into a pan. (can you see us in the reflection, upside down?)

Add your onions and cook over medium heat.

The red palm oil turns them to gold!

And, now, for our lovely tomatoes.

And a little water, to keep things from burning.

Here’s the mighty habanero. I don’t think there was enough time for it to release its heat. Consider cutting in half if you want a spicy dish.

Salt brings all the flavors out. I like to use sea salt. It makes me feel closer to the … sea.

After the sauce simmers a while, add the fish, cover and steam.

When cooked, the fish will flake easily.

The flavor is light, brothy and simply wonderful. Plus, it looks really pretty sprinkled with parsley, in a green dish!

And it goes really well with the rest of our Burundian meal!



Fish in Tomato Sauce
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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.
Fish in Tomato Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Ingredients
  • 1 Tbsp red palm oil
  • 1 lb fish , we used cod
  • 1 onion , chopped
  • 3 tomatoes , chopped
  • 1 habanero pepper , whole or halved
  • 1 cup water
  • salt
Servings:
Units:
Instructions
  1. Heat oil over medium heat. Add onion and cook until soft.
  2. Add tomatoes, habenero, water, and salt. Simmer, uncovered, about 15-30 minutes, until the tomatoes break down into a light, brothy sauce.
  3. Add fish, cover, and cook until done.