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Menu: Angola

This week at the Global Table we’re eating like Angolans, lovers of hot and spicy food. I’ve never cooked with Habanero peppers, so I am eager for this challenge. Hopefully I don’t burn our mouths off!

Camarao Grelhado Piri Piri (Grilled Prawns with peppers) [Recipe]
Marinated Prawns in garlic, green onions, cumin, and habanero peppers

Muamba de Galinha (Chicken Stew) [Recipe]
Chicken seared in red palm oil, then stewed with pumpkin, okra, onion, tomatoes, and habaneros

Baton de Manioc/Chikwangue (Cassava Sticks) [Recipe]
Cassava (also known as Yuca) is soaked in water for 3 days, then ground into a paste and steamed in banana leaves.

Cocada Angolana (Coconut Dessert) [Recipe]
Use fresh coconut to make this pudding-like dessert.

About Angolan Food: most like it hot!

In 1992 I moved to Paris. I brought my love of brownies with me.

There was just one problem.

No one sold or made brownies (there were amazing croissants everywhere, yes – but brownies, no).

I was only 13 years old and I was homesick.

By 1995 I went to extreme measures to get my hands on some brownies. I asked any American within shouting distance for a recipe. In a strange turn of events an Irish priest handed me a recipe scribbled on a scrap of paper. I’m not sure who told him about my plight but I was thrilled!

I immediately got to work. I made brownies by the boatload. I brought them to school parties, friends’ houses, picnics, and so on.

So what does this have to do with Angola?

Food habits follow people,  migrating from country to country. Even as years and miles add up, cultures remain linked through food habits.

Angola was a Portuguese colony for 300 years.

300 years!

If I could infiltrate Parisian suburbs with brownies in 3 years, you better believe that the Portuguese significantly impacted Angolan food in 300.

Portugal’s influence on Angolan cuisine:

Spicy foods: Like Portugal, Angola uses a lot of hot spices. Habanero peppers are popularly used in meat and fish dishes.

Marinades: This European technique made isnow  used in Angola. Marinades make tough cuts of meat tender and flavorful.

Olive Oil: Although a lot of palm oil is used in Angola, the Portugese love of olive oil made its way into the cuisine as well.

Stews: Portuguese-style spicy soups are a mainstay.

A note on Brazil: Brazil was also a colony of Portugal. Many Brazilian foods and techniques were introduced to Angola by Portuguese colonizers.

Monday Meal Review: Andorra

Andorran Meal

Hitting stride with Andorra

I’m really starting to figure out this whole “dinner party” thing.

Knock on wood.

Of course, the first two times I did this (Afghanistan and Albania) I was all nerves and chaos. Getting a small dinner for 4 to table with grace felt unattainable. I had never heard of most of the dishes and I did not know how to pronounce many of the ingredients. I was unsure of myself and although I enjoyed eating the meals, I spent the entire day locked in the kitchen in a mad state of panic.

“Honey, could you please….? Oh, no I forgot… honey would you mind? CRUD!” were about the only things I managed to mutter from my own personal tornado.

The good news is my timing gets better with each meal. Also, my stress level goes down. Finally, with Andorra, I enjoyed the entire process. You want proof?

Exhibit A: For a brief moment I thought I might have to remake the dessert from scratch. I wasn’t even worried.

Exhibit B: I was able to go out with my husband and daughter to grab a “commercial coffee of choice” and run some unrelated errands for an hour.

I guess I am starting to get the hang of this adventure.

Researching the food of Andorra

Keith snapped me researching Andorra, surrounded by books, map, and a pile of bibs (on the bookcase).

The Andorran Recipes

Pa amb Tomquet [Recipe]

Andorran Appetizer: Pa Amb Tomaquet

What do I like most about this dish?

Letting my friends assemble their own appetizer was fun! Everyone enjoyed “playing” with their food and getting the flavors just where they wanted them. The spicy raw garlic tastes great rubbed on the bread  with all the other flavors. High quality bread and vine ripened tomatoes makes this appetizer a winner!

What do I like least about this dish?

Be prepared for a little mess as you work get tomato juice all over the bread.

Trinxat [Recipe]

What do I like most about this dish?

This cabbage, potato, and bacon hash is yummy. You get all the effect of comfort food without too much guilt. (Low calorie cabbage keeps the potatoes and bacon from being too heavy.)

What do I like least about this dish?

You cannot flip this “pancake” with a spatula, you have to turn it over onto a plate. Unless you are careful, you could end up with quite a mess.

Grilled Whole Trout [Recipe]

Whole Grilled Trout, Andorran-style

What do I like most about this dish?

Whole trout stays together nicely in its skin, making cooking much easier. The flavor is more intense as well. I’m so glad the snow stayed away so that we could grill the fish 🙂

What do I like least about this dish?

I am not totally heartless. Looking at the fish face was a bit sad.

Warm Spinach and Mushroom Salad [Recipe]

 

What do I like most about this dish?

This spinach salad was a good excuse to try out oyster and french horn mushrooms for the first time. Also, the sweet raisin and crunch of the slivered almonds gave dimension to the salad. Very nice!

What do I like least about this dish?

This salad needs to be made à la minute, meaning right before serving. This means you are in the kitchen while your guests wait around. You can do what I did and precook everything but the spinach. This meant I was only out of the room long enough for it to warm back up and toss with the spinach… maybe 3 minutes.

‘Gypsy’s Arm’ Cream Roll | Brac de Gitane [Recipe]

The Gypsy's Arm Cream Roll | Brac de Gitano

What do I like most about this dish?

The apricot preserves were wonderful. I bought a 100% fruit variety.

What do I like least about this dish?

This dessert has a lot of whipped cream. For my tastes it was a bit much, but everyone else that tried it liked it. The good news is you can adjust how much filling you include based on your preferences.

Ava’s Corner:

Ava eats Andorra

At 8-months old, Ava is more and more active. She loves playing with my grocery bags and watching me cook. When we’re not in the kitchen, she’s working up her appetite in the pool.

Ava swimming

Ava tried a little bit of the trout and seemed to like it. I was surprised because trout is a strong fish. But babies are open-minded; the lesson here seems to be to expose your kids to as much as possible before they have a chance to become picky.

Anyway, I gave her itty-bitty pieces and she did okay gumming them for a while. Then, one piece went down the wrong pipe. Papa had to get her out of her high chair and give her a few good pats on the back. She coughed and was fine, but after that I chickened out on the fish, so to speak. She went back to just eating her yogurt.

Trinxat

Andorran Trinxat (potatoes, cabbage, and bacon)

Serves 4

Trinxat is an Andorran specialty. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” Garnish with minced parsley. Yum!

Ingredients:

1 green cabbage, cored and quartered
1 lb potatoes, peeled and quartered (about 3 medium)
3 strips bacon, diced
4 cloves garlic, minced
2 Tbsp minced fresh parsley
olive oil
salt, pepper

Method:

1. In a large pot filled with salted water, boil potatoes and cabbage until tender. Drain thoroughly. Return vegetables to pot over low heat and let steam dry some more. Roughly mash the cabbage and potatoes with minced garlic.

2. In a large skillet, cook bacon over medium until crispy.

3. Increase heat to medium high. Add potatoes and cabbage on top of bacon. Press into the pan to make a flat cake. Cook until bottom is golden brown. Pass under broiler until  top is hot and slightly golden.

4. Turn over onto serving platter, bacon side up.

Trinxat
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Trinxat is an Andorran speciality. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” Garnish with minced parsley. Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Trinxat
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Print Recipe
Trinxat is an Andorran speciality. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” Garnish with minced parsley. Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 green cabbage , cored and quartered
  • 1 lb potatoes , peeled and quartered (about 3 medium)
  • 3 strips bacon , diced
  • 2 cloves garlic , minced
  • 2 Tbsp parsley , minced (fresh)
  • olive oil
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. In a large pot filled with salted water boil potatoes and cabbage until tender. Drain thoroughly. Return vegetables to pot over low heat and let steam dry some more. Roughly mash the cabbage and potatoes with minced garlic.
  2. In a large skillet (preferably nonstick), cook bacon over medium until crispy.
  3. Increase heat to medium high. Add potatoes and cabbage on top of bacon. Press into the pan to make a flat cake. Cook until bottom is golden brown. Pass under broiler until top is hot and slightly golden.
  4. Turn over onto serving platter, bacon side up.

Cream Roll | Brac de Gitano

Brac de Gitano (The Gypsy’s Arm)

Serves 4-6

Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee.

Ingredients:

Cake:

4 eggs, separated
1/2 cup sugar
1/2 cup flour
pinch salt
1 oz butter
1 tsp almond extract

Filling:

1 cup whipping cream
1/2 cup plus 5 Tbsp apricot or peach jam
1/4 cup powdered sugar
1/4 cup cocoa powder
1/3 cup almonds

Method:

For the cake:

1. Preheat oven to 350F . Grease and cover a 9×13 sheet pan with parchment paper. (A sheet pan looks like a cookie sheet with 1/2 inch high sides)

2. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract.

3. Add egg whites to a medium bowl, beat until stiff.

4. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites.

5. Pour into pan and bake for 25 minutes or until golden brown.

6. Cool slightly. Remove cake from pan and place on a sugared dish towel or saran wrap. Roll up into a tube. Let cool to room temperature.

For the filling:

1. Bring jam to room temperature.

2. In a medium bowl, whip cream to soft peaks. Stir 1/3 whipped cream into 5 tbsp jam. Fold in remaining cream until just combined.

3. Unroll the cake. Spread with 1/2 cup jam and then whipped filling. Reroll. Refrigerate for 1-4 hours.

4. Sprinkle with sugar and cocoa. Slice into rounds. Serve cold.

Cream Roll | Brac de Gitano
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Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 5 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 5 hours
Cream Roll | Brac de Gitano
Votes: 1
Rating: 5
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Print Recipe
Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 5 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 5 hours
Ingredients
For the cake:
  • 4 whole eggs , separated
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • pinch salt
  • 1 oz butter
  • 1 tsp almond extract
For the filling:
  • 1 cup heavy cream
  • 3/4 cup apricot jam (peach may be substituted)
  • 1/4 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup slivered almonds
Servings: people
Units:
Instructions
For the cake:
  1. Preheat oven to 350F . Grease and cover a 9×13 sheet pan with parchment paper. (A sheet pan looks like a cookie sheet with 1/2 inch high sides)
  1. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract.
  2. Add egg whites to a medium bowl, beat until stiff.
  3. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites.
  4. Pour into pan and bake for 25 minutes or until golden brown.
  5. Cool slightly. Remove cake from pan and place on a sugared dish towel or saran wrap. Roll up into a tube. Let cool to room temperature.
For the filling:
  1. Bring jam to room temperature.
  2. In a medium bowl, whip cream to soft peaks. Stir 1/3 whipped cream into 5 tbsp jam. Fold in remaining cream until just combined.
  3. Unroll the cake. Spread with 1/2 cup jam and then whipped filling. Reroll. Refrigerate for 1-4 hours.
  4. Sprinkle with sugar and cocoa. Slice into rounds.

Bread with garlic & tomato | Pa amb Tomaquet

Andorra Appetizer: Pa Amb Tomaquet

Serves 4

Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato.

Ingredients:

4 thick slices country bread
4 garlic cloves, peeled
1 heirloom tomato or vine ripe tomato, halved
1/4 cup olive oil
Salt
Fresh cracked pepper

Method:

1. Toast bread under broiler (or on a hot grill) for about 30 seconds per side

2. Bring to table. Give everyone a garlic clove to rub onto their toasted bread. Then rub tomato halves on toast.

3. Drizzle with olive oil. Season with salt and pepper.

4. Enjoy while still warm!

Let your guests assemble their own appetizer, according to their preferences.


Pa amb Tomaquet (Bread with garlic & tomato)
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Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato.
Servings
4 people
Cook Time
4 minutes
Servings
4 people
Cook Time
4 minutes
Pa amb Tomaquet (Bread with garlic & tomato)
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Rating: 0
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Rate this recipe!
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Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato.
Servings
4 people
Cook Time
4 minutes
Servings
4 people
Cook Time
4 minutes
Ingredients
  • 4 thick slices country bread
  • 4 cloves garlic , peeled
  • 1 tomato , heirloom or vine ripe (halved)
  • 1/4 cup olive oil
  • salt
  • pepper , fresh cracked
Servings: people
Units:
Instructions
  1. Toast bread under broiler (or on a hot grill) for about 30 seconds per side
  2. Bring to table. Give everyone a garlic clove to rub onto their toasted bread. Then rub tomato halves on toast.
  3. Drizzle with olive oil. Season with salt and pepper and eat while warm.

Grilled Whole Trout

Whole Grilled Trout, shown on a bed of Andorran Trinxat

Serves 4

When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – panfried potato, cabbage, and bacon hash.

Ingredients:

4 whole trout, head on
3 Tbsp olive oil
3 Tbsp lemon juice
1/4 cup minced fresh parsley
salt
pepper

Method:

1. Preheat grill to medium-high.

2. Rinse fish inside and out. Blot dry. Season insides with olive oil, lemon juice, parsley, salt, and pepper.

3. Oil the outside of the fish and place in a grill rack.

4. Cook for about 6 minutes per side. Serve immediately.

Fresh off the grill

Grilled Whole Trout
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When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – pan-fried potato, cabbage, and bacon hash.
Servings Prep Time
4 10 minutes
Cook Time
12 minutes
Servings Prep Time
4 10 minutes
Cook Time
12 minutes
Grilled Whole Trout
Votes: 0
Rating: 0
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Print Recipe
When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – pan-fried potato, cabbage, and bacon hash.
Servings Prep Time
4 10 minutes
Cook Time
12 minutes
Servings Prep Time
4 10 minutes
Cook Time
12 minutes
Ingredients
  • 4 whole trout , prepared for cooking (head on)
  • 3 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 1/4 cup parsley (minced)
  • salt
  • pepper
Servings:
Units:
Instructions
  1. Preheat grill to medium-high.
  2. Rinse fish inside and out. Blot dry. Season insides with olive oil, lemon juice, parsley, salt, and pepper.
  3. Oil the outside of the fish and place in a grill rack. Cook for about 6 minutes per side.

Warm Spinach and Mushroom Salad

Serves 4

Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension.

Ingredients:

12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms)
2 cloves garlic, thinly sliced
3 Tbsp olive oil, plus 1 Tbsp for the last step
1/4 cup white wine
1/4 cup raisins
1/2 lb baby spinach
1/4 cup slivered almonds
salt, pepper

Method:

1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine.

2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper.

Warm Spinach and Mushroom Salad
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Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension.
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Warm Spinach and Mushroom Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension.
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Ingredients
  • 12 oz mushrooms (use a combination: for example French Horn, Oyster Mushrooms, etc)
  • 2 cloves garlic , thinly sliced
  • 4 Tbsp olive oil
  • 1/4 cup white wine
  • 1/4 cup raisins
  • 1/2 lb baby spinach
  • 1/4 cup slivered almonds
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine.
  2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper."

Would you dare? (Video & Poll included)

Trout is a favorite in Andorra. They serve the fish whole, either grilled or pan-fried. I found this video to show you just how easy it is to prepare fish this way.

I have a few friends that will not touch a whole fish. They say the eyes bug them out. Even knowing that this is the tastiest way to eat a fish does not convince them.

So what about you? Would you dare?

 

Seasonal Cooking in Andorra

If this weekend’s forecast read 80 degrees and sunny, instead of 30 degrees and snowy, I would have plans to cook around a campfire. Campfire cooking is traditional in Andorra during the warm season.

I’m a little bitter because I just know Trout grilled over rhododendron branches would be excellent.

But here we are, in February, so let’s talk about Andorra’s winter plate.

Andorrans follow the seasons with their foods. The winter plate is loaded with cold loving produce such as mushrooms, spinach, and cabbage. Also present are vegetables that can be stored throughout the winter, such as potatoes.

During the long winter months Andorran food is straightforward, stick to your ribs, “food of the people” food. With the winter we’ve been having, I’m looking forward to it!

Andorran Menu

Andorrans have a wonderful tradition of growing and hunting their own foods. Whether vegetables from a small garden, mushrooms found on a mountain path, or fish pulled from a nearby river, there’s nothing better than fresh picked flavor.

Pa amb tomaquet [recipe]
Toasted country bread rubbed with fresh cut tomato and garlic cloves

Trinxat [recipe]
Potato, cabbage, and fried bacon hash

Grilled Whole Trout [recipe]
A whole trout seasoned with olive oil, lemon juice and parsley.

Warm Spinach & Mushroom Salad [recipe]
Warm spinach tossed with sauteed wild mushrooms, garlic,
raisins, and slivered almonds.

Brac de Gitano [recipe]
Apricot cream roll. Brac de Gitano means “Gypsy Arm.”