Name: Coconut Banana Fritters
Yield: 12 small fritters
Ingredients: vegetable oil (, for frying); 2 banana ((very ripe, rough chopped)); 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1/4 cup shredded coconut; 2 Tbsp sugar; 1/2 tsp baking powder; 1 pinch salt; 1 large egg; 1/2 cup coconut milk (, or as needed); powdered sugar (, for dusting)

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Monday Meal Review: Tuvalu

In times of plenty, it’s easy to forget about times of scarcity.

When we have electricity, we forget what it feels like to read by candlelight (or not at all).

When we have food, we forget what it feels like to not know where our next meal will come from (if we ever knew what that felt like at all).

When I was a tiny tot, I spent some time in a homeless shelter. My mom was a single mom, doing the best she could (I love you, mom!), but one thing led to another and we found ourselves on the street. I don’t remember those days – I was too little, but mom does. She remembers, in particular, the long lines to get into the shelter, and the congestion once inside. She remembers not knowing what the next hour would hold, let alone the next day. Soon after, a friend took us in and mom gradually saved up enough money for us to get our own place.

We persevered with assistance; I remember plenty of penny pinching and cabbage eating.

But we had each other.

Decades later, it’s easy to forget about those times. My life is a far cry from any want or need. We’re by no means wealthy. We live in what I’d call a starter neighborhood, full of people on either end of their life’s journey. New families are as common as the sequestered elderly.

Having lost perspective, I find myself complaining about my house. It’s too small. Too old. Full of cracks. It’s surrounded by four empty homes, that are either been abandoned or put up for sale. Instead of appreciating having a roof over my head and the one set of neighbors we actually do have, I find myself nitpicking my situation.

Bottom line, I have security.

A good life.

A fantastic life.

I just lose track of the forest for the trees, sometimes.

I do it with food, too. I find myself complaining about the food I eat. It’s too cold. Too fattening. Weird looking.

In reality, I should be saying thanks that I have food at all.

This week, Tuvalu and a healthy dose of fate snapped me right out of it. The people of Tuvalu know what it means to appreciate food. Every month they have a very palpable reminder: the shipping schedule. Store shelves aren’t continually stocked. By the end of the month they lay barren, hungry, and dust riddled. Expectant eyes scan the horizon, looking for that next ship.

Hopeful.

It’s not that the people go without food, but their supply isn’t as seamless or constant as ours.

It keeps them aware.

Appreciative.

Cargo is offloaded from tenders that transfer passengers & cargo between the inter-island ferries and each of the outer islands of Tuvalu (here on the island of Niutao). Photo by Cesqld.

It just so happened that I cooked Tuvalu the same week we had a tremendous storm in Tulsa. We lost power that night. Many lost power for days. Whole Foods completely shut down and lost a tremendous amount of perishables. When they reopened, many shelves in dairy and produce were empty. Next door, Food Pyramid was operating in the dark, with flashlights, with the occasional burst of light from generators. (While I have questions about the safety of their decision, I admire their fortitude.)

I felt a little put out by all this, but then Tuvalu swept in to remind me that this could be our happy normal.

Funny how perspective works, isn’t it?

THIS WEEK’s FOOD

Tuvalu Tuna [Recipe]

What I loved most about this dish:

Tuvalu Tuna is wonderful. It’s well-spiced, thanks to the curry, the ginger, and garlic. It’s smooth and creamy, thanks to the coconut milk. It’s also unusual, being loaded with cucumber and soy sauce. I never expected curry to taste good with soy sauce; but soy sauce adds so much more than just sodium – there’s a true depth of flavor that really pops this dish to life. Ava and Keith really enjoyed this.

What I loved least about this dish:

Nothing. I cooked our tuna rare, which was delicious, but you could fully cook it and the curry would still be grand.

Coconut Banana Fritters [Recipe]

What I loved most about this dish:

I’m not a huge fan of deep-fried food, but my family is. Keith and Ava swarmed these fritters like vultures- so much so that I had to kick them out of the room while I was taking pictures, for fear they’d reach in and snatch them from beneath my very nose. Ava ate three small ones, and if I hadn’t stopped her, she would have kept going. Not bad for someone who generally dislikes bananas.

What I loved least about this dish:

These tasted perfect, although I might make them smaller next time. They get really brown as big as I made them (not quite as dark as these photos, that’s the contrast from Photoshop).

Coconut Banana Fritters

I don’t usually pick my Friday afternoon snacks based on Prince William’s and the Duchess’ eating habits, but this week I couldn’t help myself. The royal couple were fed these amazing fritters during their stay in Tuvalu.

What an endorsement.

If they’re good enough for royalty, they are good enough for me.

A beach at Funafuti atoll, Tuvalu, on a sunny day. Photo by Stefan Lins.

Trust me on this: each bite will transport you to magical Tuvalu, way out in the Pacific, where the sun shines brightly, the water sparkles like a smile, and every day feels like a vacation.

They are indulgent in the most unapologetic way possible.

The fritters contain many local ingredients, most notably coconut and bananas.

Not just any bananas, my friends. These are nice, ripe, bananas.

After a quick dip in bubbling oil, the fritters emerge soft in the middle and crisp and nut-brown on the outside.

A heavy dusting of powdered sugar later and they become the perfect tropical doughnut.

Makes 8 large, 12 small

Ingredients:

Vegetable oil, for frying
2 ripe bananas, rough chopped

For the batter:

1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 cup unsweet shredded coconut
2 tablespoons sugar
1/2 tsp baking powder
good pinch salt
1 egg
1/2 cup coconut milk, or as needed

Garnish:

A heavy dusting of confectioners’ sugar

Method:

In preparation for making this recipe, I highly suggest you dance with royalty.

Now, for the… serious… work.

Fill a large pot or high sided skillet halfway with vegetable oil. Heat to 375F.

Meanwhile, whisk together the batter ingredients.

Add the chopped bananas and mash together with a potato masher or similar.

When the shimmering oil reaches 375F, scoop some of the batter into the hot oil. Be careful not to splash. I used an ice cream scoop and laid it down in the oil briefly while releasing the batter.

Fill the scoop all the way for large fritters, halfway for small.

TIP: If you’d like the fritters more golden in color, make your fritters small. Small ones cook quicker on the inside, so the outside won’t brown as much.

Fry until deep golden brown, turning as needed.

When done, place them on paper towels to absorb excess oil.

Dust with powdered sugar, and serve immediately.

Enjoy with a smiggle.

(In lay terms, that’s a smile/giggle.)

Finish them off while embracing a new daydream: the possibility of a leisurely afternoon boat ride!

Beach of Funafuti Atoll, Tuvalu. Photo by Mrlins.

Count me in for a short ride (my sea legs aren’t very strong).

What about you?

Coconut Banana Fritters

CourseSweets
LifestyleVegetarian, Weekend Projects
Food TypeFruit, Miss Ava's Favorite Recipes

Servings

12 small fritters

Servings

12 small fritters

Coconut Banana Fritters

CourseSweets
LifestyleVegetarian, Weekend Projects
Food TypeFruit, Miss Ava's Favorite Recipes

Servings

12 small fritters

Servings

12 small fritters

Ingredients

vegetable oil , for frying
2 bananas (very ripe, rough chopped)

For the batter:

1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 cup shredded coconut
2 Tbsp sugar
1/2 tsp baking powder
1 pinch salt
1 large eggs
1/2 cup coconut milk , or as needed

Garnish:

powdered sugar , for dusting

Servings: small fritters

Units:

Instructions

Fill a large pot or high sided skillet halfway with vegetable oil. Heat to 375F.
Meanwhile, whisk together the batter ingredients. Add the chopped bananas and mash together with a potato masher or similar.
When the shimmering oil reaches 375F, scoop some of the batter into the hot oil. Be careful not to splash. I used an ice cream scoop and laid it down in the oil briefly while releasing the batter. Fill the scoop all the way for large fritters, halfway for small.
TIP: If you’d like the fritters more golden in color, make your fritters small. Small ones cook quicker on the inside, so the outside won’t brown as much.
Fry until deep golden brown, turning as needed.
When done, place them on paper towels to absorb excess oil. Dust with powdered sugar, and serve immediately.

Tuvalu Tuna

If you ever make it to Tuvalu, you might as well snatch the Tuna straight out of the water, fillet it in the boat, and enjoy the mild fish right then and there. No cooking required. That’s the local way.

But for those who are looking for something a little more tame, Tuna Curry is an authentic, delicious option.

The recipe is very typical of the Pacific: it includes locally caught fish and coconut milk from harvested from the in the back yard, plus a bunch of imported ingredients. Imports are necessary because very little can grow in Tuvalu.

The curry powder exudes Indian influence, which runs rampant in Oceania, as well as soy sauce, a definite nod to Tuvalu’s Asian neighbors. Even things like ginger and garlic are imported.

Shipments of goods arrive once a month, weather permitting. This means, if you’re pantry runs dry, and the store runs out, then you’ll just have to wait until the giant vessel anchors offshore.

And when it does? All hands on deck…

Cargo is offloaded from tenders that transfer passengers & cargo between the inter-island ferries and each of the outer islands of Tuvalu (here on the island of Niutao). A hazardous exercise, fraught with risk for passengers & the crew of the tenders. Photo by Cesqld.

Recipe adapted from Andy Explores.

Serves 4

Ingredients:

2 Tbsp vegetable oil
1 onion, chopped
1 tsp freshly grated ginger
2 cloves garlic, crushed or grated
hot red chilies, optional, as desired
1 Tbsp curry powder
1 can coconut milk
4 green onions
1 cucumber, peeled, cut lengthwise, and sliced
2-4 Tbsp soy sauce, to taste

1 lb raw, cubed tuna steaks

Method:

So let’s fly to Tuvalu.

Say “Tālofa,” or “hello,” to your new friends.

Tuvaluan kids watching plane land at Funafuti International Airport. Photo by lirneasia.

Get settled, then find the nearest kitchen.

Preferably near the water.

School on Funafuti Atoll, Tuvalu. Photo by Mrlins.

Perfect. Let’s get cooking.

Heat up some vegetable oil into a large skillet or wok. Cook the onions over medium-high heat until softened, about five minutes. Add on the ginger, garlic, red chilies (if using), and curry powder. Reduce heat to medium and cook until fragrant and your house smells like a home.

Next, stir in the coconut milk. Pile on the green onion and cucumber.

Season with soy sauce (to taste) and add in the tuna.

Tip: Don’t be shy with the soy sauce. It really brightens the dish in an unexpected (and addicting) way.

Cook until delicious, keeping your tuna as rare (or as cooked) as you’d like it.

Serve with rice (coconut rice, would be even more authentic)

And don’t forget that smile!

Tuvalu Tuna

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly
Food TypeSasha's Favorite Recipes, Seafood

Servings

Tuvalu Tuna

CourseMain Dish
LifestyleGluten-Free, Potluck Friendly
Food TypeSasha's Favorite Recipes, Seafood

Servings

Ingredients

3 Tbsp vegetable oil
1 onion , chopped
1 tsp grated ginger , fresh
2 cloves garlic , crushed or grated
Thai bird chili peppers , optional, as desired, or other chili pepper
1 Tbsp curry powder
13.5 ounces coconut milk
4 green onions
1 cucumber , peeled, cut lengthwise and sliced
2-4 Tbsp soy sauce , to taste
1 lb tuna steaks , raw, cubed

Servings:

Units:

Instructions

Heat up some vegetable oil into a large skillet or wok.
Cook the onions over medium-high heat until softened, about 5 minutes.
Add on the ginger, garlic, red chilies (if using), and curry powder. Reduce heat to medium and cook until fragrant.
Next, stir in the coconut milk, green onion, and cucumber.
Season with soy sauce to taste.
Add the tuna.
Cook until tuna done to preference.
Serve with rice (coconut rice, would be even more authentic)

Menu: Tuvalu

Ever wonder how an island nation forms? There’s an old Tuvaluan legend that claims the first inhabitants of Tuvalu were ladies named Pai and Vau. Pai and Vau held baskets of sand. The grains that fell out of those baskets are said to have formed the neighboring atolls (the tiny coral reef islands we learned about yesterday).

I love this image. It really goes to show how a little carelessness – something as small as a slip of a basket – can have far-reaching effects.

Of course, all this island-making leaves me wondering: what did Pai and Vau ate after making the islands? I’d like to imagine, something like this week’s menu…

We’re celebrating the food of Tuvalu with a big bite of local Tuna and doughnut-like banana fritters. This is comfort food, meant to be enjoyed with the salt of the sea on your lips, and a smile in your heart. Even more, we have it on authority that the dessert is fit for the prince of England and his bride. So, it stands the test of time, as well.

All recipes and the meal review will be shared throughout the week.

Tuvalu Tuna [Recipe]
This quirky tuna curry will transport you to Tuvalu quicker than any airplane. Enjoy bursts of cucumber and green onion, all seasoned with ginger, garlic, coconut milk, and soy sauce.

Coconut Banana Fritters [Recipe]
Find out why Prince Williams and the Duchess enjoyed these lovely island fritters during their stay in Tuvalu.

About the food of Tuvalu

A beach at Funafuti atoll, Tuvalu, on a sunny day. Photo by Stefan Lins.

This week we’re scooting out into the Pacific, all the way to Tuvalu – a country which is as much fun to eat as it is to say.

I wasn’t convinced I’d find much info on these water-lapped islands, especially considering Tuvalu is the fourth smallest country in the world – behind Monaco, Nauru (also in the Pacific), and the Vatican City. It is made up of just three reef islands and six atolls.

An atoll is a ring-shaped coral reef like these:

Nui atoll and Nanumea atoll, Tuvalu. Photos by NASA.

There’s generally a lagoon inside. Not a lot of room for growing food.

But it does make for some awesome roads.

Funafuti in Tuvalu looking south. Photo by David Arfon Jones.

Then I stumbled across Andy Explores and I knew everything would be okay.

In this fun spirited blog (by a Boy Scout, no less), Andy takes his readers through his year in Tuvalu. Stories include learning to fish, cooking like a local, waiting for the monthly food shipments (literally just once a month), meeting the epic Graham Hughes (one of two people who have been to every country in the world, including the amazing Chris Guillebeau), and witnessing Duchess Kate and Prince Williams’ royal visit to Tuvalu (before their bundle of joy showed up).

No biggie.

If you’re curious how Tuvalu welcomed the royal couple, look no further.

I’d say the Tuvaluans did it up right (how about that royal dancing?!)

Andy taught me quite a few things about food in Tuvalu. For starters, fish reigns supreme. Locally caught tuna is as big as it is amazing. Islanders are happy to slurp the fish down raw, sashimi-style, the salt water still dripping from each bite. They also enjoy making curry with it [Recipe] and serving the whole she-bang over white rice.

Children on Niutao Island. Photo by Cesqld.

Just about everything has coconut in it, from the curries to the desserts. Prince William and the Duchess even cracked coconuts during their stay.

And what dessert did they eat in Tuvalu, you ask?

Banana Fritters, surely mixed with coconut milk instead of water [Recipe]

For the rest of the menu, the Telegraph knew all:

“…raw slices of Pala fish, and a main course of leg of pork and roast chicken, local seafood was served including lobster and fresh clam, while vegetables included local spinach, rolled mashed breadfruit with sweet potato leaf stuffing and pumpkin .For dessert there were banana fritters and fruits from pawpaw to bananas and utanu tao – baked germinating coconut.”

I figure, if they fed it to the royals, it most certainly has to be the locals pride and joy, not to mention royally delicious.

Andy notes the only thing the menu was missing, was breadfruit chips (his favorite) and puluka. He calls puluka “a staple root vegetable like cassava – only much drier!”

Let’s have dinner in Tuvalu. Are you in?

Maps and flag of Tuvalu courtesy of the CIA world Factbook.

Monday Meal Review: Turkmenistan

Our week cooking Turkmenistan was all about the bubble… bubbling Watermelon Jam, bubbling Central Asia Tea, and bubbles on the forehead. It was the bubbles on the forehead that really made me smile. In Turkmenistan, tapping your tea bubbles, then tapping your forehead is said to bring good fortune.

This little ritual definitely falls in the realm of superstition. I felt a little silly doing it. At first, I couldn’t figure out why.

The awkwardness wasn’t really about getting my forehead wet, although that certainly played into it.

And it wasn’t about having to demonstrate to my skeptical family, although their giggles definitely made me feel extra silly.

Here they are.. tap, tap.

And then I realized what it was.

The superstition felt weird because I haven’t been following any superstitions of my own lately.

When I was in high school, I’d say “If I get this trash in the basket, then I’ll have an awesome day.”

When I was in college, I’d say, “If I tap my pencil three times, I’ll pass the test.”

When I was dating Keith, I’d say “If he looks at me in the next ten seconds, he loves me.”

I’d say it all worked out okay!

Back in the day, I was brimming with superstition. Heck, it was practically boiling over!

Then we got married, had a baby, and the ins-and-outs of life got in the way of my daily dose of dreams.

Yes, dreams. Because, isn’t that what superstitions are? Another way to dream? Another way to ward off the worst? Another way to hope for the future?

Turkmenistan reminds me that I’ve forgotten to make time for my dreams – those silly wishes that, truth be told, aren’t that silly at all.

What about you? Do you have superstitions? Do you make time for your dreams?

THIS WEEK’s FOOD

Watermelon Jam [Recipe]

What I loved most about this dish:

Three cheers for another conversation starter! Watermelon Jam is summery and light. Everyone gobbled this up and then some. I particularly loved that I could jar this and give some to friends. They’d make great hostess gifts, birthday gifts, or just-because gifts.

What I loved least about this dish:

I had a little trouble working with the pectin, but nothing a little practice didn’t fix. I’ve written the recipe in such a way that it should be very easy for you to follow.

Central Asian Tea Party [Recipe]

What I loved most about this:

I love a good tea party. We were able to squeeze this in after a swim with Keith’s parents and his son’s family. It was a fun way to punctuate the day and have a few laughs together. The rituals like pouring from way high up and tapping the bubbles to our heads made for a lively gathering.

What I loved least about this:

Nothing!

How to throw a Central Asian Tea Party

The best kind of party is a tea party. Even better? A themed tea party. This week we’re exploring the Central Asian Tea Party.

As I read through many descriptions of teas in Turkmenistan (this week’s Global Table) and her neighboring countries, I realized there are just FIVE basic things you need for a Central Asian Tea Party.

Anything else is icing on the proverbial cake.

1. Green or Black Tea.

In Central Asia, people drink two main kinds of tea, green or black. Green tea is typically sipped in order to relax, while black tea is enjoyed for an energetic boost. Both are called “Chai,” which simply means tea.

When serving, the tea should be poured from very high up into each glass… do this at least three times. This aerates the tea and makes tiny bubbles (more on this in a moment).

2. Fun superstitions

Much of the fun of any global tea party is learning the superstitions that go with them. Here are two from Central Asia.

a) If you can tap the bubbles on your tea before they reach the edge of the glass, then Turkmen folk say you’ll come into good fortune.

We all got good fortune at our tea party!

b) If your tea leaves don’t settle to the bottom of your cup, it is said that you will have a visitor soon.

3. An attitude of “Less is more”

Central Asia is a place of simplicity. There are many nomads and there’s just not a lot of time for fuss. Consider using cups without handles, if you have them; they drink from what looks like small bowls.

Also, you can easily make do without a table. In fact, sitting cross legged around a clean cloth is a great move… and much more traditional for many parts of Central Asia.

4. Fresh Fruit & Nuts

Tea time is also snack time. Spread your table with a bounty of apricots, plums, cherries, grapes, cantaloupe, figs, and pistachios. In Turkmenistan they particularly love dried cantaloupe. I found some at Whole Foods.

5. Serve something very sweet

Small cakes, pastries, and other treats are often included in the spread. They should be dripping with honey – built with the kind of all consuming sweetness that makes you want to drink down your tea. Fast.

To this end, a hazelnut honey cake would be very welcome, as would a honey noodle snack.

Another great option is bread with jam. Watermelon Jam is a thing in Turkmenistan.

Yum and yum.

So… what are you waiting for?

Enjoy a refreshing Central Asian tea with your loved ones.

And, when you’re done, drink life in as heartily as you drank the tea!

Much of these tips were found in Turkmenistan, by Paul Brummell and Chai Budesh? Anyone for Tea?: A Peace Corps Memoir of Turkmenistan by Joan Heron.

Watermelon Jam

Imagine living in a place that has a National Holiday called “Melon Day.” You could be surrounded by more than 400 kinds of melon, including some 50 varieties of watermelon.*

Bazaar in Turkmenbashi, Turkmenistan. Photo by Peretz Partensky.

The cool, sweet flesh would fill your belly and spirit.

Eating it would definitely make you smile.

Turkmen woman. Photo by yaluker.

And spreading it on bread?

Even better.

If any of this appeals to you, you might want to consider moving to Turkmenistan.

These lovely people have celebrated Melon Day since 1994, and they don’t plan to stop eating the sweetness anytime soon.

When I read in The World Cookbook for Students that Watermelon Jam is a thing in Turkmenistan (particularly when served on toast with tea), I knew we had to try it.

I made a nice batch of jam from half a regular watermelon.

Tastes like jarred sunshine.

What a great gift to share with friends and family!

Perhaps with a spot of tea…

NOTE: I used Pamona’s Universal Pectin because it allows me to add less sugar to the mix (just 2 cups). I found Pamona’s at Whole Foods, though Williams Sonoma also sells it online. If you can’t find Pamona’s Universal Pectin, no worries. Simply buy whatever pectin you can and follow their instructions for making jam from 8 cups of pureed fruit. They’ll have a chart that will tell you how much of their pectin to add (plus how much sugar they require). Generally, it’s 2 packets of pectin and 4 cups sugar. Note that if you use regular pectin, you won’t need the calcium powder)

There’s a lot of science in jam making, but don’t let your grocers limitations keep you from trying this recipe. It’s basically boil-and-go.

Makes about 10 cups.

Ingredients:

10, 8 ounce canning jars

8 cups pureed seedless watermelon (about 1/2 a medium watermelon)
2 cups sugar
1/2 cup fresh lemon juice (from 2-3 lemons)
2 Tbsp Pomona’s Universal Pectin powder
1 Tbsp calcium water (measured from 1/2 tsp Pomona’s calcium powder mixed with 1/2 cup water – the calcium powder is provided in the box as well)

Method:

First things first:

Sterilize your jars either by boiling them in a pot on the stove or running them through the sterilize cycle of your dishwasher.

Do a little dance while they get cleaned.

Leave them in the pot or dishwasher until needed, so they stay as clean as possible.

Next, stir the pectin powder into the sugar. This will keep it from clumping when you add it to the liquid. If you’re using Pamona’s, also make the calcium and water mixture. Set both mixtures aside.

Now for the fun!

We’re going to puree the watermelon. You have three options for this.

a) If you have an immersion blender, scoop about half the flesh of a medium watermelon into a large bowl. Pulse away, then scoop out any of those little white seeds that may remain. Measure and make sure you have 8 cups.

b) If you have a regular blender, blend in batches. Again, scoop out any of the little white seeds and measure.

c) Mash it by hand. Remove seeds and measure.

3. Next, add the watermelon, lemon juice, and calcium mixture to a wide, deep pot. Bring to a boil. Stir occasionally.

Add in the sugar mixture, stir, and boil for about 2 minutes.

NOTE: Keep a close eye on the pot; temperatures can take a while to heat up, but then can change very quickly. Also, the watermelon will foam somewhat. Stirring will help keep that at bay.

4. Ladle watermelon jam into sterile jars and seal with lids. The jars should still be warm from the dishwasher; this will help prevent cracking.

5. Cook the Jam

OPTION A) Place sealed jars into clean pots. Completely cover with boiling water (an inch above the tallest jar is best). Boil about 10 minutes. TIP: For this method, I found it easiest and safest to place the pot on the stove, then use a pitcher to fill it with boiling water. No need to carry a heavy, sloshing pot across the kitchen.

OPTION B) Fill the pot with water, bring to a boil, then add the filled, sealed jars of jam. Make sure they are submerged, then boil 10 minutes. This is the traditional method.

5. Let cool, remove from water, then test the seals by unscrewing the ring part of the cover and gently lift the remaining flat part of the lid. If the seal holds, these jars can be stored for a year. If a seal doesn’t hold, refrigerate and enjoy within three weeks…

…Perhaps with a dusty, dreamy sort of view.

The remains of the fortress of Nisa, an ancient parthian capital, now in Turkmenistan. Photo by David Stanley.

Please Note: This jam will be runny until refrigerated.

*Numbers from Turkmenistan by Paul Brummel.

Have you ever made jam or jelly? What do you think of the process? Does it seem doable? While I’ve made chutney before, this was my first time to make a real jam.

Watermelon Jam

I made a nice batch of jam from half a regular watermelon. Tastes like jarred sunshine. What a great gift to share with friends and family! Perhaps with a spot of tea.

CourseAppetizers & Snacks, Sweets
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeFruit, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Sauces & Dressings

Servings

80 oz

Servings

80 oz

Watermelon Jam

I made a nice batch of jam from half a regular watermelon. Tastes like jarred sunshine. What a great gift to share with friends and family! Perhaps with a spot of tea.

CourseAppetizers & Snacks, Sweets
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeFruit, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Sauces & Dressings

Servings

80 oz

Servings

80 oz

Ingredients

8 cups watermelon (pureed), about 1/2 a medium watermelon
2 cups sugar
1/2 cup lemon juice fresh from 2-3 lemons
2 Tbsp pomona's universal pectin powder
1 Tbsp calcium water (measured from 1/2 tsp Pomona's calcium powder mixed with 12 cup water)

Servings: oz

Units:

Instructions

First things first: Sterilize your jars either by boiling them in a pot on the stove or running them through the sterilize cycle of your dishwasher. Leave them in the pot or dishwasher until needed, so they stay as clean as possible.
Next, stir the pectin powder into the sugar. This will keep it from clumping when you add it to the liquid. If you’re using Pamona’s, also make the calcium and water mixture. Set both mixtures aside.
We’re going to puree the watermelon. You have three options for this. a) If you have an immersion blender, scoop about half the flesh of a medium watermelon into a large bowl. Pulse away, then scoop out any of those little white seeds that may remain. Measure and make sure you have 8 cups. b) If you have a regular blender, blend in batches. Again, scoop out any of the little white seeds and measure. c) Mash it by hand. Remove seeds and measure.
Next, add the watermelon, lemon juice, and calcium mixture to a wide, deep pot. Bring to a boil. Stir occasionally. Add in the sugar mixture, stir, and boil for about 2 minutes. NOTE: Keep a close eye on the pot; temperatures can take a while to heat up, but then can change very quickly. Also, the watermelon will foam somewhat. Stirring will help keep that at bay.

Menu: Turkmenistan

“Whatever you put in your pot comes to your spoon.”
Turkmen Proverb

We’re in the middle of summer. The sidewalk’s sizzling, but anyone from Turkmenistan can tell you; that’s no reason to turn off the kettle.

This week we’re celebrating summer in true Turkmen Style. First, with a spirited watermelon jam, inspired by the 200 varieties of melon that grow in Turkmenistan. Second, with a central Asian tea party – a fun way to gather with family and friends.

*Both recipes and the meal review will be posted throughout the week.

Watermelon Jam [Recipe]
Boil up some watermelon, sugar, and lemon juice. Add a bit of pectin. Voila! The perfect Turkmen-inspired gift for someone you love. A yummy (and unusual) addition to any summer brunch.

Central Asian Tea Party [Recipe]
Invite a few friends over to experience a Central Asian Tea Party. We’ll share seven ways to make the tea party as authentic and fun as possible.

P.S. If you’re looking for something more savory, check out our recipes linked in our About the Food of Turkmenistan post.

About the food of Turkmenistan

The edge of the Darvasa gas crater in Turkmenistan. Some call this landmark the gates of hell. Photo by Tormod Sandtorv.

There’s no way to dance around it… In Turkmenistan, you can come face to face with the “gates of hell”…

The Darvasa gas crater in Turkmenistan. Photo by Tormod Sandtorv.

The only catch? Darvasa is no supernatural place. This “hell” is manmade.

Way back in 1971 this crater was formed while drilling for natural gas. There was a collapse and, to prevent the escape of fumes, some people decided they should … set the gas on fire.

(Had I been around, I would have definitely been against throwing a match* in a giant pit of natural gas… am I alone in this?)

Geologists claimed the fire would burn off in a few days.

More than forty years later, here we are.

The gas still burning, burning, burning.

(Something about this feels like a Jim Morrison lyric.)

The Door to Hell, a burning natural gas field in Derweze. Photo by Tormod Sandtorv.

Darvasa is now a major attraction, with tour guides flicking cigarette butts around the place, laughing over flare ups.

Sounds like the beginning of a sci fi movie.

This week, we’re skirting past the “gates of hell” and diving into the fresh summer bounty of Turkmenistan.

Sure, this puppet shaped country in western Asia is better known for her comfort food, like meat pies and boiled mutton soups.

This might seem like strange food for a mostly desert country. Sure the winters are cold, but this comfort food isn’t about the weather.

These are foods nomads can easily cook.

You could get lost in her giant platters of palav – steamed rice and meat. Lovely.

Palav is also known as plov; we made a delicious Lamb and Carrot Plov with dried apricots and carrots when we cooked Tajikistan). The meat isn’t always lamb, though. It can also be beef or, for those living near the lakes and rivers, it can even be fish.

Palav is so good, city folk eat it, too.

Ashgabat, Turkmenistan. Photos by AltynAsyr.

And don’t forget about pasta – the ultimate comfort food. Those looking for a bit of noodle action, can rest assured Turkmenistan doesn’t disappoint. Perhaps her most popular noodle is steamed manti, or pasta filled with lamb, pumpkin, or even sweet potato.

Looking for something more sweet? Try a mound of honey drenched chak chak – a sweet that gives rice krispie treats a run for their money (we made it back when we cooked Kazakhstan and loved it).

But. Today we’re looking at Turkmenistan’s summertime bounty.

The produce is lovely, and is made into all manner of salads, slaws, and pickles.

Bazar in Turkmenbashi. Photo by Peretz Partensky.

And there’s nothing better than the fruit. The Turkmen harvest is amazing; think pomegranates, apricots, grapes, and all manner of melons. In fact, Turkmens love their melons so much that they celebrate it every year with an official melon festival. The entire country dances, sings, and – most importantly – eats tons and tons of juicy, sweet melon.

And when they’re done?

They simply sit back and relax with some hot tea. For a proper Central Asian Tea Party [Recipe], the tea might be accompanied by fresh nuts, more fruit, dried fruit, pastries (think baklava), or even bread with jam.

What kind of jam, you ask? Oh, plum, grape, apricot… and don’t forget jam from the mighty melon [Recipe].

Yum.

Maps and flag of Turkmenistan courtesy of the CIA World Factbook.

* Truth be told, I’m not entirely sure how they caught it on fire. A match, a lighter, a torch… who knows. But I like the visual of dropping a match in there 🙂

Monday Meal Review: Turkey

After my crazy weekend in Portland speaking in front of 3,000 people, I needed some time to unwind. I was like a hot, thirsty wanderer, begging for a glass of water. But in my case, the “water” was my husband and daughter.

I wanted to soak in their company, I wanted to be quenched by their spirits.

Because, even if every stranger in the world could hug me, there’s nothing cozier than the embrace of my husband and little girl.

And that’s why, when my little four year-old said “I’m glad you’re home, mama,” I can say, with all honesty “me, too.”

The only catch? I didn’t have time to mellow. Not completely.

You see, I’d planned a big party for Ava’s Fourth Birthday. The party was scheduled four days after I got home. It was about 35 minutes away, at Lake Oologah.

So… yes, I could soak up my family… and enjoy their love… but it had to be in those snapshot moments … in between all the birthday planning chaos.

Oh boy.

Having a birthday party at a lake is kind of like moving, but just for a few hours. You have to pack up all the normal goodies – plates, cups, napkins, drinks (we had vanilla ginger bissap from Niger), food, tables, two pop up tents – plus every foreseeable necessity, like, oh… a giant star-shaped pinata that Ava and I made out of old catalogs and legal paper.

When it’s all over, you have to move everything back home again. Except, by then, it’s mid-afternoon and the weather is closer to 100F than you’d like to admit.

I ended up bringing our Turkish Tabbouleh (called Kisir) to the party. Since there wasn’t going to be time to prep everything the morning of the party, I made it the day before. The flavors mingled all night, getting all kinds of happy.

So that was nice.

At the same time, I also made the pizza dough. I’d planned to serve the Turkish Pizza for dinner the night before Ava’s party, but found I was way too tired with all the party prep. Plus Ava requested a Norwegian Kransekake for her birthday… which I still had to make.

(P.S. Kransekake is the perfect cake for hot weather because the icing doesn’t melt)

Here she is, getting ready to blow out her candles!

SO… long story short… there was a lot going on.

The night before her party, we ended up tossing the pizza dough in the refrigerator and eating out.

And I loved every second of not making dinner. Of not adding one more thing to my list.

Of being with my family. Of drinking them in.

Two days later – after the party was wrapped, I found the pizza dough at the back of the fridge.

I was delighted to discover it was better than ever. It had a deep, yeasty smell that I knew would make beautiful bread.

And it did.

So there it was: the kisir and the lahmacun, both reminding me that sometimes we’re better after a long, slow mellowing.

My wish is that you can find the long, slow mellowing your spirit craves.

(If you need me, I’ll be relaxing some more with my family.)

THE FOOD

Lamb Flatbread “Pizza” | Lahmacun [Recipe]

What I loved most about this dish:

Everything! I especially loved that I could make the dough day(s) ahead, and that only made the flavor better. This was one I’d love to bring out to the grill – I’m sure it would be amazing with a bit of that charred flavor. I wasn’t the only one impressed. Miss Ava and Mr Picky gobbled up a belly’s-worth.

What I loved least about this dish:

Nothing!

Turkish tabbouleh | Kisir [Recipe]

What I loved most about this dish:

The tomato paste was a great addition; it really gave good dimension to the kisir. I served it at Ava’s birthday party and it was a huge hit, the bottom of the bowl was scraped clean. We served it fairly mild, with just a touch of hot pepper paste. After a night in the fridge it mellowed to barely any heat, which I liked and the kids were able to enjoy.

What I loved least about this dish:

I prefer it not spicy, but other than that, nothing!

Turkish tabbouleh | Kisir

What happens when you eat a lot of international food, but still get in a rut?

Is it like when you live by the sea but get tired of looking at the lapping waves (is that even possible?).

Kardamos beach, Imbros/Gökçeada island, Turkey. Photo by Ggia.

It’s so easy (and delicious), to return to old favorites like stuffed grape leaves, hummus and tabbouleh, but sometimes a little shakedown is in order.

We’re big tabbouleh eaters in this house, so when I found out there’s a Turkish version of this popular bulgur salad, you can bet I jumped on board.

This guy knows what I’m talking about…

Mount Nemrut - West Terrace: Heracles/Artagnes/Ares. Photo by Klearchos Kapoutsis.

Mount Nemrut, Turkey. West Terrace: Heracles/Artagnes/Ares. Photo by Klearchos Kapoutsis.

He’s been waiting for a bite for nearly three centuries.

What makes kisir different from mainstream Tabbouleh is the addition of two ingredients: tomato paste and pepper paste. These stain the bulgur grains orange-red, and gives the finished dish a rich, earthy flavor. If you use hot pepper paste, the kisir will also go down with a lovely burn.

And then there’s a bit more red, too. Say “Merhaba,” or “hello” to a couple of tomatoes from my garden… I was so happy I could use them in this salad.

Even with the addition of the ruddy pastes, the salad tastes bright and light, thanks to a squeeze of lemon juice, a handful of fresh mint (also from my garden), and a big bunch of parsley.

The tomato, pepper, onion, and cucumber are all optional, but the crunch makes the kisir really fun (not to mention, nutritional). People in Turkey play with different combinations: some have nothing more than the onion and herbs, while others load up on the tomato, pepper, and cucumber.

I say go big; add it all.

Notes on the chili pepper paste: I found the chili paste at whole foods on the international aisle, although a middle eastern market would have it, too. The one I bought was scorching hot, so I suggest starting with a little. You can always add more, but you can’t take it away. Do keep in mind, the heat will mellow overnight.

If you don’t want a huge jar of chili paste that you might not use again, you could also simply add some diced hot chili pepper (like red fresno, to taste). If you want mild kisir, simply add an extra spoonful of tomato paste and leave the chili paste out completely.

These guys won’t tell.

Mount Nemrut – East Terrace Nemrut Tümülüsü Gods of Commagene. Photo by Klearchos Kapoutsis.

Serves 8+

Ingredients:

2 cups fine bulgur
1/2 cup olive oil
juice of 1 lemon (do not strain) – (or 2 Tbsp pomegranate molasses)
3 tablespoons of tomato paste
1 tsp- 2 Tbsp hot red pepper paste (to taste)
2 cups boiling water

8-10 green onions
4-5 sprigs fresh mint
2 tomatoes
1 bunch of parsley, chopped
1 onion, minced
1 cucumber, chopped
1 red pepper, chopped

Salt, red pepper flakes

Method:

Let’s go to Turkey with Kisir… grab a large bowl and an even larger smile.

Or eagle. Whichever seems appropriate.

Sculpted heads at the ruins of the temple erected by King Antiochus of Commagene. Photo by Klearchos Santorini.

Add bulgur, olive oil, lemon juice, tomato paste, pepper paste, and salt to a large bowl. Mix until the pastes are evenly distributed, then pour on hot water.

Set aside while chopping the other ingredients. The bulgur will soften. It will probably take 30-45 minutes to be totally ready to eat.

After you’ve added everything to the bowl, season with plenty of salt. Give the kisir a mix and refrigerate until the bulgur grains are nice and soft.

Kisir tastes even better the next day, so it’s the perfect make-ahead treat for a barbecue.

Enjoy with a smile, while enjoying the view.

Lion at Mount Nemrut, Turkey. Photo by Klaus-Peter Simon.

Turkish tabbouleh | Kisir

What makes kisir different from mainstream Tabbouleh is the addition of two ingredients: tomato paste and pepper paste. These stain the bulgur grains orange-red, and gives the finished dish a rich, earthy flavor. If you use hot pepper paste, the kisir will also go down with a lovely burn.

CourseSides & Salads
LifestylePotluck Friendly, Vegan, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Random Carbs & Grains, Sasha's Favorite Recipes

Servings	Prep Time
8 people	15 minutes

Passive Time

30-45 minutes

Servings	Prep Time
8 people	15 minutes

Passive Time

30-45 minutes

Turkish tabbouleh | Kisir

What makes kisir different from mainstream Tabbouleh is the addition of two ingredients: tomato paste and pepper paste. These stain the bulgur grains orange-red, and gives the finished dish a rich, earthy flavor. If you use hot pepper paste, the kisir will also go down with a lovely burn.

CourseSides & Salads
LifestylePotluck Friendly, Vegan, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Random Carbs & Grains, Sasha's Favorite Recipes

Servings	Prep Time
8 people	15 minutes

Passive Time

30-45 minutes

Servings	Prep Time
8 people	15 minutes

Passive Time

30-45 minutes

Ingredients

2 cups bulgur (fine)
1/2 cup olive oil
1 lemon , juiced - OR -
2 Tbsp pomegranate molasses
3 Tbsp tomato paste
hot chili pepper paste , to taste
2 cups boiling water
8-10 green onions
4-5 sprigs mint
2 tomatoes
1 bunch parsley , chopped
1 onion , minced
1 cucumber chopped
1 red bell pepper
red pepper flakes
salt

Servings: people

Units:

Instructions

Add bulgur, olive oil, lemon juice, tomato paste, pepper paste, and salt to a large bowl. Mix until the pastes are evenly distributed, then pour on hot water.
Set aside while chopping the other ingredients. The bulgur will soften. It will probably take 30-45 minutes to be totally ready to eat.
After you’ve added everything to the bowl, season with plenty of salt. Give the kisir a mix and refrigerate until the bulgur grains are nice and soft.

Recipe Notes

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Turkish tabbouleh | Kisir