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Menu: Botswana

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.


About the Food of Botswana

Photo courtesy of the CIA World Factbook

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!

Mopane Worm Photo by Arne Larsen

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 pieces. The taste of the resulting “chunky gravy” depends on the cut of meat. The higher the fat, the richer the flavor.

Most meals include stewed produce such as spinach, pumpkin, squash, tomato, cabbage, or beans. Availability varies by region.

Falkirks (pots) used for special occasion stews. Photo by Arne Lawson

Both vegetables and meats are eaten with the African staple pap, a stiff maize or cornmeal porridge that resembles soft polenta. Maize is grown in Botswana, making pap a viable option for all households. The porridge is usually scooped up with fingers and then dipped into the stew or sauce for flavor.

Next to no information is available about prepared desserts in Botswana. If you have a sweet tooth, you’ll have to settle on fruit this week. In fact, I was surprised to learn that Botswana may be the original home of the watermelon. This juicy fruit – present at nearly every family picnic I’ve ever been to – is said to originate in the dry Kalahari Desert which spans Botswana, South Africa, and Namibia. Juicy watermelon is perfect refreshment in scorching hot weather and has the added bonus of not needing refrigeration for storage.

A variety of tasty drinks are available in Botswana. You will find tea from the bush called rooibos tea, English tea – from Botswana’s days as a British protectorate, fruit juice, soda, home-brewed beer, and commercial beer.

Photo Courtesy of CIA World Factbook

Monday Meal Review: Bosnia and Herzegovina

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 salad. The peppers and tomatoes in my garden aren’t ready. Every day I run to the window to see if they’ve magically ripened. They are so close. Take a peek…

Finger Sausages (Cevapi) [Recipe]


What I liked most about this dish:

These sausages are rich like breakfast sausages, yet are substantial enough for lunch or dinner. Pile several onto doughy bread and you are in business. The saying “pop one and you can’t stop” is definitely true for Cevapi. The small size makes them ever so addicting. After all, what’s one more? I figure, you have to balance out the salad somehow!

What I liked least about this dish:

I don’t know what it is about me and forgetting to oil my grill. Well, perhaps it’s not so much forgetting as being … lazy. Summertime heat brings out the sloth in me. However, just like a mamma bear, I’m here to tell you “do as I say, not as I do.”

To keep the Cevapi from sticking: Simply grab a ball of paper towel with your tongs, dip in some vegetable oil and brush over your grill.

Balkan Baked Beans (Prebranac) [Recipe]


What I liked most about this dish:

I love, love, love Prebranac. I have a bowl of dried beans soaking right now so I can make them again for dinner! Seriously good. Clark Gable good. The sweet flavor of caramelized onion with earthy paprika compliments kidney beans like no other. Just make sure you let your onions cook long enough to get soft and golden – this is critical to developing wonderous depth of flavor.

Plus, what could be easier? Fry some onions, sprinkle your seasonings, and add beans. Bake 15 minutes. This is the Holy Grail of incredible side dishes.

What I liked least about this dish:

Although I am in love, I want you to be prepared. The texture of Prebranac is not soupy and wet like baked beans in the USA. Instead, the beans cook together into a soft, dry mush. Some would call the texture pasty. Then the heat of the oven creates a slight crust on top.

Bosnian Coffee (Bosanska Kafa) [Recipe]


What I liked most about this dish:

This is a fun way to drink coffee. Although people in the Middle East and parts of Europe drink Bosnain/Turkish coffee daily, the method is new to me. I enjoyed trying it out and loved the intense caffeine kick.  If you’re a coffee drinker, I’d definitely recommend you try out this technique. With the right coffee on hand, you can make yourself a little cup in well under five minutes.

What I liked least about this dish:

The bummer about Bosanska Kafa is hunting down the right kind of coffee. If you live in a metro area, you should be able to scrounge some up. I always call ahead and ask so that I don’t waste my time driving in circles, from store to store. Amazing that it took me 30 years to start calling ahead. Just think of the time I could have saved over the years. And gas.

I would also add that the “sludge” at the bottom of the coffee cup is somewhat disconcerting. However, I’ve been told that the sludge can be used to tell your fortune so there’s consolation in that! Just don’t drink it…

Ava’s Corner

This girl makes my heart smile. I mean just look at her beautiful face. How am I ever going to cut that hair. Thank goodness she’s a girl. Happy Birthday sweet baby! I can’t believe it’s been a year already.

First she tries the Prebranac. Then the Cevapi. She makes the funniest faces, then goes back for more 🙂

 

Bosnian Finger Sausages | Cevapi

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 famous chevapi maker would definitely not use it. I’d also suggest to try it with some coleslaw …not traditional, but it is very good. (Ali)

Ingredients:

1/3 lb ground beef (80/20 or 85/15)
1/3 lb ground lamb
1/3 lb ground pork (or more beef or lamb)
2 slices day-old white bread, cut off crust, soak in water, squeeze out excess water
2 cloves garlic, crushed
1 oz slab bacon, frozen and grated
1/2 Tbsp. baking powder
1/4 c up seltzer water
salt
1/2 tsp. ground black pepper
1/2 tsp. paprika
parsley, finely minced

Method:

1. Soak bread in water, then squeeze dry.

2. Combine meats in a medium bowl with garlic, bacon, baking powder, seltzer water, salt, black pepper, paprika, and parsley.

3. Mix well, making sure all ingredients are evenly dispersed.

4. Shape into 16 sausages, about the size of a thumb.

5. Grill over medium heat until browned and cooked through.

6. Serve hot with white onion and shopska salata.

Bosnian Finger Sausages | Cevapi
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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!
Bosnian Finger Sausages | Cevapi
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Rate this recipe!
Print Recipe
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!
Ingredients
  • 1/3 lb ground beef , 80/20 or 85/15
  • 1/3 lb ground lamb
  • 1/3 lb ground pork , or more beef or lamb
  • 2 slices white bread , crust removed
  • 2 cloves garlic , crushed
  • 1 ounce bacon , frozen and grated (optional)
  • 1/2 Tbsp baking powder
  • 1/4 cup seltzer water
  • salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • parsley , finely minced
Servings:
Units:
Instructions
  1. Soak bread in water, then squeeze dry.
  2. Combine meats in a medium bowl with garlic, bacon, baking powder, seltzer water, salt, black pepper, paprika, and parsley.
  3. Mix well, making sure all ingredients are evenly dispersed.
  4. Shape into 16 sausages, about the size of a thumb.
  5. Grill over medium heat until browned and cooked through.
  6. Serve hot with white onion and shopska salata.
Recipe Notes

Although this recipe contains pork, you may also make it with equal parts lamb and beef.

Balkan Baked Beans | Prebranac

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
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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!
Servings Prep Time
2-4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
2-4 people 10 minutes
Cook Time
25 minutes
Balkan Baked Beans | Prebranac
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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!
Servings Prep Time
2-4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
2-4 people 10 minutes
Cook Time
25 minutes
Ingredients
  • 30 ounces canned lima beans , drained (or 1 cup dry lima beans, prepared)
  • 2 medium onions , chopped
  • 1/8 cup olive oil
  • 3 cloves garlic
  • 1 Tbsp paprika
  • 1 Tbsp all-purpose flour
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Preheat oven to 400F.
  2. Heat up olive oil in a pot over medium heat. Add onion and cook until golden - about 10 minutes.
  3. Add garlic, paprika, flour, salt, and pepper. Cook a few minutes until spices are fragrant and flour is moistened.
  4. Add beans and stir to combine.
  5. Pour into a casserole and bake until crusty on top, about 15 minutes.

Shopska Salad | Shopska Salata

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 lettuce!

TIP: Shopska Salata goes great with Cevapi (little sausages)!

Shopska Salad | Shopska Salata
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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.”
Servings
2-4 people
Servings
2-4 people
Shopska Salad | Shopska Salata
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.”
Servings
2-4 people
Servings
2-4 people
Ingredients
  • 1 green bell pepper , thinly sliced
  • 2 tomatoes , chopped
  • 1/4 red onion , thinly sliced
  • olive oil
  • red wine vinegar
  • 2 ounces feta cheese , plain or aged, crumbled
  • salt , to taste
  • pepper , to taste
Servings: people
Units:
Instructions
  1. Combine the pepper, tomato, and onion.
  2. Sprinkle with oil and vinegar, top with parsley and season.
  3. Add the cheese and serve.
Recipe Notes

You could serve this salad unmixed, and let everyone take the pieces they want. As an option, mix in lettuce!

Shopska Salata goes great with Cevapi (little sausages)!

Coffee in Bosnia and Herzegovina (with poll)

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…. 🙂

"Stari Most," or Old Bridge. Photo Courtesy of the CIA World Factbook

Photo Courtesy of the CIA World Factbook

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

Bosnia and Herzegovina is a fertile country and can support growth of wheat, corn, fruits, and vegetables. In the Herzegovina region they grow figs, pomegranates, grapes, kiwis, rose hip, and mandarins. To the Northeast they use more than 50% of the land for agriculture.

Coffee Customs

Coffee drinking is a daily social activity for many people in Bosnia and Herzegovina.

Condiment Crazy

Ajvar: pureed roasted peppers & eggplant, seasoned with salt and pepper and slow cooked.
Pickled vegetables: most commonly pickled produce includes peppers, onions, cucumbers, and tomatoes.
Kajmak: a salted, canned dairy spread, similar to cream cheese.  The flavor, however, is more smoky.

…

Bosnian Coffee | Bosanska Kafa

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 use a cabbage if you want:

RECIPE

Serves 1

Bosnian coffee can be served with or without sugar. Cream, I am told, is only given to children. This robust coffee contains a ton of caffeine. One sip will get your brain sizzling, so drink with care.

UPDATE: A reader informed me that there’s a more authentic way to prepare this. Here are their notes:

We don’t put sugar in the water, and we boil water separately, then heat the empty dzezva (coffee pot) for few seconds, put coffee and heat it for few seconds then you pour water over it…wait for it to rise, stir the coffee, and again pour a little bit of water. (Ali)

Ingredients:

Enough water to fill an espresso cup
1/2 a “tea” spoon of sugar
1-2 heaping “tea” spoons of Turkish Coffee

Method:

1. Fill djezva (or small saucepan) with water. Bring to a simmer. Add sugar and heat over low until dissolved.

2. Reserve half the sugar water (pour it into a small cup until needed).

3. Off the heat, add a heaping teaspoon of coffee to the remaining sugar water in the djezva. Stir vigorously to dissolve the coffee.

4. Return to heat and bring to a simmer. The coffee will bubble and foam a little. Right after the foam rises up, remove from heat.

5. Spoon the pena (the foam on top) into the espresso cup.

6. Pour the reserved sugar water back into the djezva (pour the liquid over spoon to rinse it off). The gentle pouring action helps bring all the coffee grounds to the bottom of the djezva. You may want to let the coffee rest a few extra moments, for the grounds to settle to the bottom.

7. Fill your coffee cup with Bosnian coffee. Enjoy immediately, while hot!

Here’s my attempt at creating Bosnian Coffee:


Bosnian Coffee | Bosanska Kafa
Votes: 1
Rating: 5
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Bosnian coffee can be served with or without sugar. Cream, I am told, is only given to children. This robust coffee contains a ton of caffeine. One sip will get your brain sizzling, so drink with care.
Servings
1 person
Servings
1 person
Bosnian Coffee | Bosanska Kafa
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Bosnian coffee can be served with or without sugar. Cream, I am told, is only given to children. This robust coffee contains a ton of caffeine. One sip will get your brain sizzling, so drink with care.
Servings
1 person
Servings
1 person
Ingredients
  • water
  • 1/2 tsp sugar
  • 2 tsp Turkish coffee
Servings: person
Units:
Instructions
  1. Fill djezva (or small saucepan) with water. Bring to a simmer. Add sugar and heat over low until dissolved.
  2. Reserve half the sugar water (pour it into a small cup until needed).
  3. Off the heat, add a heaping teaspoon of coffee to the remaining sugar water in the djezva. Stir vigorously to dissolve the coffee.
  4. Return to heat and bring to a simmer. The coffee will bubble and foam a little. Right after the foam rises up, remove from heat.
  5. Spoon the pena (the foam on top) into the espresso cup.
  6. Pour the reserved sugar water back into the djezva (pour the liquid over spoon to rinse it off). The gentle pouring action helps bring all the coffee grounds to the bottom of the djezva. You may want to let the coffee rest a few extra moments, for the grounds to settle to the bottom.
  7. Fill your coffee cup with Bosnian coffee. Enjoy immediately, while hot!

Menu: Bosnia & Herzegovina

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 should have warned Deanna that she’d have to answer a million questions via email! Nonetheless, she did a great job. I can’t thank her enough. Her first-hand experience made the learning experience that much richer.

Speaking of learning – I want to share a bit of corny love… Thanks to you, Global Table now has visitors from each continent except Antarctica (anyone know any penguins who can change that? 😉 ). Just this last week we welcomed readers from 58 countries (with Facebook fans in 20).  Awesome! I love learning from all of you. Your food is why I am here! Remember, I’m just a mom trying to learn what I can about this wonderful world and eat well. xo

About the Food of Bosnia & Herzegovina

Photo courtesy of the CIA World Factbook

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?

Photo Courtesy of the CIA World Factbook

Typically Balkan, Bosnian cuisine reflects the best parts of European and Mediterranean tradition. Although few seasonings are used, the flavors remain intense. For example, ground beef & lamb become addictive mini sausages (called “cevapi/cevacici”) with a simple – yet heavy – dash of paprika, onion, and garlic. With no further ado, these tasty treats are tucked into Bosnian “Somun,” which is soft, doughy, pita-style bread.

What they call pita bread isn’t really the same as what we call pita bread. It’s more like the Naan bread. But they really don’t have exposure to anything Indian in Bosnia, so if you told them it’s just like Naan, they would have no idea what you were talking about.

– Deanna, a Global Table fan who went to Bosnia every summer as a child.

While a long list of vegetables are stuffed (dolma) and stewed, they are rarely vegetarian. Meat fillings are the norm. In fact, about the only way to have a vegetarian dish is to indulge in the ubiquitous tomato, pepper, onion, and feta salad. Topped with red wine vinaigrette and olive oil, this refreshing salad highlights fresh, local produce. Other possibilities include prebranac (Bosnian baked beans with onion, garlic, and paprika) and pickled veggies (which are, however, often served with meats).

The people have a mighty sweet tooth in Bosnia and Herzegovina. Desserts include typical Balkan fare, including baklava,  fruit cakes, cookies, and pies. Walnuts and honey make their way into many desserts, including Tufahi (baked apples filled with walnuts and sultan raisins, topped with whipped cream). After such an onslaught of sweets, Bosnians brew stout, dark coffee very similar to Turkish coffee. Boiled with sugar, the coffee becomes like a black syrup. Sounds to me like real black gold. 🙂

Photo Courtesy of the CIA World Factbook

Monday Meal Review: Bolivia

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 elegant, easy salad is perfect way to celebrate tomato season (with the added bonus that it is vegan)!

The fun of this dish is making it your own … want more onion? Go ahead! Less parsley? Fantastic! I even let everyone fill their avocado bowls at the table. All I had to do was place everything on the table. That way people who don’t love tomatoes could skimp. Meanwhile, I ate enough for 3 people, refilling my avocado bowl every few minutes.

What I like least about this dish

Not much, but I will give you a tip… I can’t stress enough how important it is to season this salad well. Without a healthy dash of salt and pepper, this can be a very flat tasting salad.

La Sopa de Mani (Bolivian Peanut & Beef Soup) [Recipe]


What I like most about this dish

Although I never met any of my grandmothers, I imagine this is how a Bolivian grandmother would dish up Sunday dinner. The flavor is not very far of from an American beef stew, however the peanuts and the splash of llajwa hot sauce (see below) really take the flavor below the equator. Mmm. Good.

What I like least about this dish

I only used 1 pound of beef which was okay, but I think it could take another 1/2-1 pound more, especially if you have meat lovers in your home. As the recipe is written right now, this focal point of this dish is definitely the potato.

La Llajua/Llajwa Hot Sauce [Recipe]


What I like most about this dish

La Llajua is intense, but the chili pepper is rounded out by with garlic, basil, cilantro, and olive oil. Stirring la Llajua into the soup this week made the food come alive like night and day. I’m happy to have this simple, fresh hot sauce/salsa recipe in my back pocket.  I can see splashing it over many meals. This dish is also vegan.

What I like least about this dish

Although the flavors were delicious, I could not eat this sauce by itself. But, then again, I am pretty wimpy. The solution was easy though- stir small portions of the sauce into other dishes, being sure to distribute evenly.

Corn on the cob with fried cheese [Recipe]


What I like most about this dish

Corn. Cheese. Fried. Good. Good. Golly.

What I like least about this dish

Although my sources indicated queso blanco as a good cheese for this, it didn’t drape over the corn in an oozing curtain of cheesy goodness. I was a little disappointed, but it was still tasty. I actually broke my fried cheese up into little chunks and ate with the soup. Not exactly what I had planned but it was super yummy anyway.

If I made this again I would definitely use a softer, melting cheese like mozzarella.

Leche Asada (Baked Milk Custard) [Recipe]


What I like most about this dish

Three ingredients works for me! This dish is a snap to throw together and the results are great! Growing up, my mother made a dish very similar to Leche Asada, but with the addition of nutmeg for seasoning. As a result, Leche Asada brought up a lot of happy cooking memories.

What I like least about this dish

I didn’t bake my custard in a water bath and I think the texture would have been slightly improved if I had. The dessert was certainly good, but I’m talking about taking it to the next level – excellent. Also, I had a hard time not adding vanilla extract to this dish. In the end I didn’t because none of the three recipes I researched called for it, so I assume that vanilla extract is not a common ingredient for this recipe, in Bolivia.

Ava’s Corner

Ava enjoyed a peanut-free version of the peanut stew. I know, an oxymoron.. but babies can have terrible reactions to peanuts, so I did not want to risk the allergic reaction. She loved it and ate the beef in sight. She even ate the peas, which is a big deal.

Ava used to love peas but got a really bad stomach bug the same day she ate a bunch of peas. She was so sick we took her to the ER. You know how, when you lose your lunch, you really don’t want to have that lunch again for a long, long time? That’s what happened with Ava and peas. Apparently Bolivan soup is the cure for that. Yippee!

We’re hoping to video Ava next week. This week’s video was lost to the wonders of “wiped memory cards.” Whoops. Since our anniversary is today, I won’t tell you who did it. I want to make sure I get my sweet hugs and kisses. Can you blame me?

 

Bolivian Peanut Soup (La Sopa de Mani)

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 for about 1 1/2 hours.

2. Add rice, peas, and milk about 20 minutes before serving.

I love chopping onions because I know just a few minutes later the whole house is going to smell like “good.”

Garlic has the same effect 🙂

Cut your potatoes as big, or as small, as you like. In honor of Bolivia, I wanted the big, chunky potato to be front and center so I quartered mine.

Add your meat. I used beef. My iron stores were feeling a bit low.

Stock is great if you have some – I had chicken stock in the pantry, so in it went! This might be a culinary sin. If so, I apologize.

Throw in your peanuts. I liked them slightly broken up. You can grind them smaller if you like but the peanut flavor will be more intense.

Rice is nice.

Mmm, thanks Bolivia!

Bolivian Peanut Soup (La Sopa de Mani)
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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.
Servings
4 people
Servings
4 people
Bolivian Peanut Soup (La Sopa de Mani)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings
4 people
Servings
4 people
Ingredients
  • olive oil , as needed
  • 1 large onions , chopped
  • 3 cloves garlic , crushed
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 lb stew beef , or chicken, cubed
  • 1 quart beef broth , or chicken depending on the meat you choose
  • 4 medium potatoes
  • 1/2 cup peanuts , unsalted
  • 1/4 cup white rice
  • 1/2 cup green peas (fresh or frozen) , frozen
  • 1 cup milk
  • parsley , to taste
Servings: people
Units:
Instructions
  1. Add some oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin.
  2. When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low for about 1 1/2 hours.
  3. 2. Add rice, peas, and milk about 20 minutes before serving.
  4. Cut your potatoes as big, or as small, as you like.
  5. Add your meat. I used beef.
  6. Throw in your peanuts. I liked them slightly broken up. You can grind them smaller if you like but the peanut flavor will be more intense.
  7. Add rice, milk and peas and serve after about 20 minutes.
Recipe Notes

Stock is great if you have some – I had chicken stock in the pantry, so in it went!