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Sudanese Kisra | Sorghum Crepes

I never thought I’d need a cow’s brain and a credit card for this lil’ ol’ Global Table Adventure of ours.

The thing is, if I were to make Kisra in the most authentic way – the South Sudanese way – that’s exactly what I’d need.

Locals would use the cow’s brain, which is naturally quite fatty, to grease the pan. I got the tip on good authority; from this amazing South Sudanese food post on Green Shakes in Sudan. There you’ll find photos of local women rubbing brain renderings on their flat griddle-like pan.

According to The World Cookbook for Students, unroasted sesame oil works fine as well… and gives the wholesome crepe a clean sort of flavor and makes them entirely vegan.

I know what I chose…. what would you choose?

Now, let’s talk credit cards.

I read several passages that indicate locals spread out the kisra batter with credit cards. I had a small plastic scraper that worked just fine… but the credit card would definitely add a touch of excitement (will it or won’t it melt?!). The important thing is for it to be small and easy to move around the pan at a 30 degree angle (as Keith demonstrates above).

Brian Schwartz, who you’ll recognize from his thoughtful and informative comments, joined our Global Table this week… he had fun trying his hand at Kisra making, too.

Hi, Brian!

Tip #1: The South Sudanese collect any “mistakes” to ferment into a boozy drink. Waste not, want not!

Tip #2: I learned from first-hand experience that, if you use all Sorghum flour, the crepes crack and fall apart. Including some all-purpose flour is critical (and even makes it easier to spread on the griddle). Nonstick pans are also best for beginners.

Here’s some locals showing how it’s done:

Makes at least 8 (depending how big you make them).

Ingredients:

2 cups sorghum flour
1 1/2 cups water, plus 1 cup, or as needed
1 cup all purpose flour
unroasted sesame see oil or the rendered fat from cow brain

Method:

First, find a lovely vista in South Sudan from which to cook, where the green and the rock meets the blue and the cloud.

Panoramic from the top of Mount Kinyeti in South Sudan, looking further into the country. Photo by AIMikhin.

Next, mix the sorghum flour with 1 1/2 cups water and let sit overnight (at least 12 hours).

Take a long walk through that misty mountain while you wait.

The next day stir in the all purpose flour and last cup of water, to form a thin batter.

Ladle some kisra batter into a greased pan over medium heat. Immediately take a credit card or small scraper and, holding it at a 30 degree angle, spread the batter around smoothly. This can take some practice. Feel free to eat the works in progress.

When the edges begin to curl up like a smile, the kisra is done. This should only take a minute or so.

Stack them on a plate and keep warm with a towel. After they cool, they’re quite a bit more sturdy… and are less likely to break or crack… you’ll even be able to bend and curl them, like so:

Serve the wholesome, snappy kisra with any thick, hearty stew (recipe coming soon!).

Enjoy the delicious, whole grain flavor with a smiling friend, old or new.

Woman from South Sudan. Photo by COSV.

Thanks South Sudan!

P.S. Have you ever used – or even heard of – Sorghum flour? This was a first for me (I had never even heard of it), so I’m eager for more ideas on how to use the flour.

Sudanese Kisra | Sorghum Crepes

I read several passages that indicate locals spread out the kisra batter with credit cards. I had a small plastic scraper that worked just fine... but the credit card would definitely add a touch of excitement (will it or won't it melt?!). The important thing is for it to be small and easy to move around the pan at a 30 degree angle.

LifestylePotluck Friendly, Vegan, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

Sudanese Kisra | Sorghum Crepes

LifestylePotluck Friendly, Vegan, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

Ingredients

2 cups sorghum flour
1 1/2 cups water , plus 1 cup or as needed
1 cup all-purpose flour
unroasted sesame oil

Servings:

Units:

Instructions

Mix the sorghum flour with 1 1/2 cups water and let sit overnight (at least 12 hours).
Stir in the all purpose flour and last cup of water, to form a thin batter.
Ladle some batter into a greased pan over medium heat.
Immediately take a credit card or small scraper and, holding it at a 30 degree angle, spread the batter around smoothly.
When the edges begin to curl up, the kisra is done. This should only take a minute or so.

Recipe Notes

Stack them on a plate and keep warm with a towel. After they cool, they're quite a bit more sturdy... and are less likely to break or crack... you'll even be able to bend and curl them.

Menu: South Sudan

“A man without money goes fast through the market.”
South Sudanese Proverb

This week we’re digging into a menu that shows off South Sudan’s love of peanuts, sorghum, and spinach. These three staples can be found in many forms throughout the tropical country, although we’ve used them in traditional recipes that will be accessible to most home cooks.

And while we’re talking about spinach, can we talk about spring for a second? What on earth is happening? No, really. Tulsa is all kinds of crazy. I keep heading outside to plant my tomatoes and Mother Nature’s like “Just kidding. It’s still winter.”*

At this rate, the farmer’s market will be my only hope for awesome produce.

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

Sudanese Tomato Salad [Recipe]
Fresh tomatoes, green onion, and parsley, tossed with a spicy peanut lime dressing. Vegan.

Peanut Stew with Beef & Spinach | Combo [Recipe]
A hearty mixture of browned beef, spinach, and peanut sauce. This one will comfort even the bristliest of folk, on the crummiest of days.

Sorghum Crepes | Kisra [Recipe]
Wholesome Kisra makes for such a fun, vegan flatbread.. there’s no complications as with injera.. yet the flavor is substantial in an earthy sort of way. Good luck eating just one.

Psst… This week I’d like to challenge you to try something new -and photograph it. Share your experience on our Facebook Page or on Instagram or even on Twitter (Tag it #myGTA)

*P.S. What’s the weather where you are?

(Thanks to Brian Schwartz for taking the above photo of Ava and I)

About the Food of South Sudan

South Sudanese children. Photo by Photo Credit: Karl Grobl, Education Development Center Inc.

It is a rare thing to bite into a new country; so often we think of our geopolitical landscape as static. But countries are no more static than the mountains which shift and crack, and spew forth anew from the earth’s molten core.

There are surges and separations, and somehow, from the same old earth, something new emerges.

Which brings me to this week. South Sudan. The world’s newest country (as of July 9, 2011).

Local boy fishing at Lake Kazana in Maridi area – Equatoria region of South Sudan. Lake Kazana and scenic beauty of Maridi area. Photos by Akashp65. Boat on the White Nile, Photo by Andreas Benutzer.

She’s hot, tropical, and bursting with jungle and swampland. She’s been there all along, of course, but now she has both boundaries and acknowledgement. Villagers sink into her heat with abandon, removed from the flicker of tourists, pressed together in the common interest of survival.

The food is simple, based on porridge made from millet (“wala-wala” or “awal-wala”), although more densely populated areas will also offer cassava fritters and sorghum flatbread (kisra) [Recipe].

Meat like goat, beef or chicken, might be grilled and served along with these starches, or it might be cooked down in a peanut and spinach leaf stew called “combo” [recipe].

The key, it would seem, is the mighty peanut, a.k.a. groundnut.

Photo by Bertramz.

The peanut makes it’s way into much Sudanese cooking – as a sauce, a thickener, and even as a dressing for a simple tomato salad [recipe]. The peanut is nutritious and provides important protein, so it stands to reason that it would have such an important place in the food.

I also received help from an American named Oliver living and working in South Sudan. These are his top two recommendations:

Goat stew. This is one of two ubiquitous dishes. It’s chopped up goat parts – basically every bit you can imagine – floating in a watery grey or red liquid. My guess is that it’s primarily water, with some chopped up onion, chili powder and salt. It’s not intensely flavored.

Fried perch. This is the second standard dish. It’s chopped up fish parts deep fried, served with a pile of chili powder on the side. You also see perch that’s put in a smokehouse for hours and then left in the hot sun to dry out. That’s generally done with the fish whole, and then you just eat it like a Popsicle

Is it just me, or does the idea of eating a fish like a Popsicle strike any one else’s funny bone?

Azande people. Photo by Richard Buchta (1845-1894)

Azande people sometime between 1877 and 1880. Photo by Richard Buchta (b.1845-d.1894)

I should add that a unique notion of hospitality threads through South Sudan. Here’s one account of the Azande (pictured above) from Brian Schwartz’s book A World of Villages:

“…the Azande customs were new to me; I had never been presented with a meal so large that two men were needed to carry it, and I complimented my host on his generosity. ‘We will eat,’ he told me, ‘and what we leave my family will eat, and what they leave my servants will eat,’ and as he said this he carefully picked the choicest cubes of meat out of the porridge and I did the same.”

What an honor.

What would you do if offered a platter carried in by two men? I hope that, though I might enjoy the moment, I’d also have the empathy (and willpower!) to leave a few choice pieces for those who come after.

Maps & Flag of South Sudan courtesy of the CIA World Factbook.

Monday Meal Review: North Sudan

If you could taste life, it would be salt of the earth, spice of the heavens.

It would leave you thirsty, and yet it would quench you.

When I see people sweat through complicated recipes to impress each other, rather that for fun, I wonder if they taste life… if they really drink it in.

Because I’ve seen it. I’ve seen her. That girl who’s crying before a dinner party because she’s taken on a recipe that’s much too complicated. Or because she’s just splattered oil on her favorite blouse. Or she answers the door with flour on her face and doesn’t realize it until a glass of wine and two hours later.

While her friends fill the walls of her home with effervescent laughter, her insides are writhe with stress, fear, insecurity. She’s wondering if everyone’s doing okay, without taking a moment to breathe for herself.

To live. To take it all in.

To taste life.

I know, because I’ve been that girl.

I recently read a cookbook review that claimed the author wasn’t sharing true “recipes” but ghosts of recipes… they spoke with disdain about the book’s quick little ideas to make mealtime more fun.

My first reaction was “Good for her!”

My second reaction was “I want this book!”

Of course, the internet being the internet, there’s no north star to get me back to that book, and I’ve clean forgotten what the title was and who the author is.

But the lesson remains; mealtime can be fun if we keep it simple. Life can be fun, if we keep it simple.

I’ve never been one to scoff at the idea of simple changes. Which brings me to this week… if adding a cinnamon stick to your tea is such a basic concept that you’re actually likely to do it, then GREAT.

This will help you understand the people of Sudan a little better, and that’s 100% Win in my book.

This week Keith was out of town, we had Easter weekend, and we were immersed in the day-to-day grind of book writing. It felt so good to dive into these weeknight friendly dishes.

It felt so good to just be.

THE FOOD:

Gorraasa [Recipe]

What I loved most about this dish:

Gorraasa are soft, doughy, and just a touch elastic… and easier than making pancakes. Ava could not stop eating these. She called them her pancakes, and really got into picking up pieces of her hamburger with it (instead of using a traditional bun). Even Mr. Picky loved how these tasted with his spiced hamburger.

What I loved least about this dish:

While it may not be traditional, I think it’d be fun to add in some sliced green onion or even sesame seeds. If you have any trouble cooking through to the top, you could always pop a lid on top to help hurry things along. Keep them warm in the oven while you work.

Cucumber Yogurt Salad | Salatet Zabady bil ajur [Recipe]

What I love most about this dish:

Everything. Cutting the cucumber is the toughest part of the job, which makes this an easy-peasy recipe, perfect for any day of the week. To be honest, I never expected Ava to go for it, because sometimes foods coated in creamy mixtures put her off from the get-go. She ate quite a bit (as did Mr. Picky), so this might be a good one for the kiddo’s in your life, big or small.

What I love least about this dish:

Nothing.

Cinnamon Tea [Recipe]

What I loved most about this drink:

There’s almost nothing to making cinnamon tea- just add cinnamon sticks to your favorite black tea… but the real fun came in trying to drink the tea through the sugar cubes. While none of us succeeded at drinking more than one sip through the cube, we sure had fun trying.

What I loved least about this drink:

Nothing. If you’d like the flavor stronger, just add more cinnamon (or boil it with the water while it heats up).

Sudanese Flatbread | Gorraasa

Gorraasa is a soft, doughy bread enjoyed in the Sudan that tastes like a really thick tortilla. The texture is a bit more spongy, however, and when I pulled mine into pieces, I was delighted to find the slight elasticity at once addicting and good for picking up food.

Which is exactly how the Sudanese use Gorraasa.

They place a round of Gorraasa under stewed meats or other entrees, then tear off bits of the bread to pick up the food instead of using utensils. It can also be enjoyed on its own… as Ava demonstrates here:

I first learned about Gorraasa from Mark Tanner who spent quite a bit of time traveling through Sudan, though I found his recipe needed adjusting to work in my kitchen. Namely, more baking powder was needed to obtain the open holes (and if the batter happened to be too wet, the holes would pop before they set). Also, I found that, though he suggested flipping the Gorraasa while cooking, when I did so, the results no longer matched the photo he provided (which is of a Sudanese woman making them). My experience of other flatbreads in the region suggests that most of them, in fact, are not flipped (like the lahooh/laxoox and Injera).

Ingredients:

3 cups flour
1 tsp baking powder
water, as needed (2 1/2-3 cups)
salt, to taste

unroasted sesame oil or vegetable oil, for cooking

Method:

Let’s stovetop travel over to the deserts of Sudan…

The desert of east Sudan. Photo by Sharif Baasher.

First, whisk the flour, baking powder, water, and salt together into a large bowl. Be sure to use plenty of salt, to ensure a decent flavor.

You’re looking for a thick pancake-like batter. If you make it too thin, the bubbles won’t form properly.

[dropshadowbox align=”none” effect=”lifted-both” width=”250px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Tip: To fix this, simply stir in a little extra flour.[/dropshadowbox]

When you’re ready to cook, brush a nonstick skillet with oil, then lade on the batter, spreading it out into a wide circle with the back of the ladle. Let cook over medium heat until the top dries out completely, about 4-5 minutes.

You may need to play with the heat to get this right. The key is to not overcook the bottom while the top finishes cooking. To move things along more quickly, you could always cover the pan with a piece of foil or a loose lid.

Keep warm under a towel and serve with a smile.

Sudanese Flatbread | Gorraasa

CourseBreakfast
LifestyleVegan, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes

Servings

4 people

Servings

4 people

Sudanese Flatbread | Gorraasa

CourseBreakfast
LifestyleVegan, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes

Servings

4 people

Servings

4 people

Ingredients

3 cups all-purpose flour
1 tsp baking powder
water , as needed (2 1/2-3)
salt , to taste
unroasted sesame oil - OR -
vegetable oil , for cooking

Servings: people

Units:

Instructions

First, whisk the flour, baking powder, water, and salt together into a large bowl. Be sure to use plenty of salt, to ensure a decent flavor.
You’re looking for a thick pancake-like batter. If you make it too thin, the bubbles won’t form properly. To fix this, simply stir in a little extra flour.
When you’re ready to cook, brush a nonstick skillet with oil, then lade on the batter, spreading it out into a wide circle with the back of the ladle. Let cook over medium heat until the top dries out completely, about 4-5 minutes.
You may need to play with the heat to get this right. The key is to not overcook the bottom while the top finishes cooking. To move things along more quickly, you could always cover the pan with a piece of foil or a loose lid.
Keep warm under a towel and serve with a smile.

Cucumber Yogurt Salad | Salatet Zabady bil ajur

A cucumber salad is a thing of beauty. It cools, it refreshes, and it provides important nutrition thanks to a happy scoop of yogurt and tons of fiber from the cucumber (not to mention garlic’s anti-vampire qualities). While cucumber salads span the globe in one form or another, this version is popular through the Middle East, western Asia, and even parts of Europe (with minor variations).

In Sudan, this salad can be enjoyed on it’s own, as a dip* or on the side of spiced meats, like grilled kofta [recipe].

All you need is a love for yogurt and garlic, and you’ll be on your way.

Serves 4

Ingredients:

2 cucumbers, peeled & cubed
1 1/2 cups yogurt
2 cloves garlic, crushed
salt & pepper

Method:

Mix cucumbers, yogurt, garlic, and seasonings.

Plenty of salt and pepper really make this salad shine.

*In Sudan cucumber salads are traditionally served as a dip with lettuce leaves and even sliced vegetables (like peppers). If you go this route, consider dicing the cucumber smaller, to make it easier to scoop up.

Enjoy with love and light in your heart.

Happy Friday, friends!

P.S. I’m curious, what are some of your favorite ways to enjoy yogurt? I’ll always love the Greek way… yum.

Cucumber Yogurt Salad | Salatet Zabady bil ajur

CourseSides & Salads
LifestyleGluten-Free, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Sasha's Favorite Recipes

Servings

4 people

Servings

4 people

Cucumber Yogurt Salad | Salatet Zabady bil ajur

CourseSides & Salads
LifestyleGluten-Free, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Sasha's Favorite Recipes

Servings

4 people

Servings

4 people

Ingredients

2 cucumbers , peeled & cubed
1 1/2 cups plain yogurt
2 cloves garlic , crushed
salt
pepper

Servings: people

Units:

Instructions

Mix cucumbers, yogurt, garlic, and seasonings. Plenty of salt and pepper really make this salad shine.
In Sudan cucumber salads are traditionally served as a dip with lettuce leaves and even sliced vegetables (like peppers). If you go this route, consider dicing the cucumber smaller, to make it easier to scoop up.

Sudanese Cinnamon Tea

You can pick your combination. Will it be mint? Or what about ginger? The most popular option for many patrons is cinnamon tea, a blend of black tea steeped with cinnamon sticks. Many patrons like to hold a sugar cube between the teeth while drinking to sweeten the brew.

When business is good, men sit and talk at the edge of their Tea Lady’s makeshift stall. They sip her healing brews on metal chairs, a wooden box, or on their haunches. They don’t rush.

They soak in the warmth. The might nibble some Zalabya, a.k.a. sugar dumplings, to go with it.

Others rush by and drink on the run. When their too busy at home to make tea, this is their version of Starbucks or perhaps Dunkin Donuts.

Makes 3 cups

Ingredients:

3 cinnamon sticks
3 cups water
1 Tbsp black tea (I used ceylon)
sugar cubes, as desired

Method:

For the strongest flavor, consider adding the cinnamon sticks to the water as it heats up. Otherwise add it to a teapot with the black tea.

Pour hot water over top, steep a few minutes, then pour into serving cups.

That’s it!

Just for fun, try drink tea through a sugar cube. It’s trickier than it looks to keep the cube between your teeth for more than one sip.

I think he likes it.

While you sip, enjoy this article about the Tea Ladies in the L.A. Times.

I’m curious… What are your favorite uses for cinnamon sticks? Do you use them just for hot cocoa? Or do you get creative, with things like horchata … or maybe some other infused drink? I’m always looking for new ideas.

Sudanese Cinnamon Tea

Under the pulsing noonday sun, Tea Ladies line the streets of Sudan. They soak up what little shade they can find. Water simmers over charcoal stoves. They swirl a mishmash of ingredients through the steam, into the pot. You can pick your combination. Will it be mint? Or what about ginger? The most popular option for many patrons is cinnamon tea, a blend of black tea steeped with cinnamon sticks. Many patrons like to hold a sugar cube between the teeth while drinking to sweeten the brew.

CourseDrinks
Lifestyle5-ingredients or less, Gluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeHot Drinks, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Non-Alcoholic Drinks, Sasha's Favorite Recipes

Servings

3 cups

Servings

3 cups

Sudanese Cinnamon Tea

CourseDrinks
Lifestyle5-ingredients or less, Gluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeHot Drinks, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Non-Alcoholic Drinks, Sasha's Favorite Recipes

Servings

3 cups

Servings

3 cups

Ingredients

3 cinnamon sticks
3 cups water
1 Tbsp black tea (Ceylon is good for this)
sugar cubes , as desired

Servings: cups

Units:

Instructions

For the strongest flavor, consider adding the cinnamon sticks to the water as it heats up. Otherwise add it to a teapot with the black tea.
Pour hot water over top, steep a few minutes, then pour into serving cups.
Just for fun, try drink tea through a sugar cube. It’s trickier than it looks to keep the cube between your teeth for more than one sip.

Menu: North Sudan

“Better a meal of vegetables where there is love than a fatted ox where there is hatred.”
Sudanese Proverb

I’m taking this proverb to heart. This week happens to be a simple week. We’re breathing easy with vegetables, grain, and tea. We’re making room for love in a busy, busy time. The end result? This is a quick menu, something that can be made on a weeknight… without stress or strain.

Thankfully, North Sudan accommodated us easily (and I felt guilt-free about going so simple since we’ve made so many of her other favorite recipes during other Global Tables (for a list of them see our post from yesterday… you can click through to the recipes and try them whenever you like).

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

Cucumber Salad | Salatet Zabady bil Ajur [Recipe]
An easy, refreshing blend of cucumber, yogurt, and crushed garlic.

Goraasa [Recipe]
Soft, doughy flatbread leaved with baking powder. (vegan)

Cinnamon Tea [Recipe]
Find out why the Tea Ladies of Sudan call this their best-seller.

P.S. I’m curious.. Do you agree? Would you rather eat a simple meal in good company or eat a feast in bad company? And, on a similar note, would you rather add the stress of creating a feast to your days? Or would you rather relax into something simple, making your life easier? Why or why not?

Young girl in Khartoum marketplace. Photo by Steve Evans.

About the food of North Sudan

The desert of east Sudan. Photo by Sharif Baasher.

If you wander through the deserts and hot winds of Sudan, you’ll be rewarded with a collection of richly spiced and lemon-laced foods, and even cooling cucumber and yogurt salads [Recipe].

You’ll recognize many dishes traditionally enjoyed by the Sudanese from our previous Global Table meals, such as ful medames (also enjoyed in Egypt), kofta, and basboosa (beloved throughout the Middle East).

That basboosa cake? It’s soaked with lemon and rosewater syrup.

I could eat that every day for the rest of my life and be a very happy woman.

Manasir Woman preparing Qurasah (قراصة), the daily bread on Sherari Island in Dar al-Manasir in Northern Sudan (c) GFDL David Haberlah

Like Ethiopia, flatbreads are incredibly popular in Sudan. Diners enjoy their meals with a wide range, including injera, sorghum crepes (kisra), and Gorraasa (simple flour and water flatbreads) [Recipe].

When you’re done eating, you might trouble one of the Tea Women for a spot of cinnamon tea [Recipe].

They sell it right on the side of the road… so don’t hesitate!

Market in Darfur courtesy of COSV.

Just be sure to keep an eye out for an impending haboob… otherwise known as a sandstorm of such intensity that it can blot out the sun.

Phew.

Sudanese maps and flag courtesy of CIA World Factbook.

I’ve never been in a sandstorm, but when I lived in Paris, sometimes sand would settle on our windshields after a particularly windy day. Locals told me that the sand had been swept up from African sandstorms and carried all the way to France.

Amazing.

Monday Meal Review: Sri Lanka

It all started about a month ago. While watching our new Sri Lankan friend, Iyona, prepare a dozen or so platters for Ruby’s 40th birthday party, I noticed how little she measured. Anything. Nothing.

Ruby seemed completely relaxed. Un-phased.

(P.S. I’m pretty sure she’d pass for 22, right?!)

Anyway. Back to the cooking.

It was a dash of this. A heap of that.

Cook it a while.

Don’t forget to stir.

That was the extent of her instructions.

I’ve seen many people cook with similar abandon (my mom included), but I typically struggle with the desire to control the flow of the ingredients.

So often, this is because I want you to be able to make these dishes at home. I have to include exact measurements to make sure you are successful.

BUT, this is not the way of the world. MOST of the world doesn’t measure.

And here’s the kicker.

Somehow, some way, the food comes out just as good as if they had.

So, a month later, when I cooked the meal for a few friends… I began to question my approach.

And, honestly, it goes so much further than just recipes.

What drives us to compartmentalize, scale, and measure everything in our lives?

Why do we want our lives to fit neatly into “boxes”? Why must our choices make sense – not just any sort of sense, but the exact same sense every single time we unpack the trappings of our lives and examine them?

Here’s the truth: life cannot fit in a box. And, it’s worth remembering, that recipes don’t have to either.

The lesson in all this? Live a little.

So how did that play into the blog this week? You’ll find I left a few things to your interpretation, such as a knuckle of water, or how long you’d like to cook things.

Because, honestly, your flame might burn with a different intensity than mine. And your knuckle might be longer.

And there’s no accounting for that.

Not without losing my mind, anyway.

And, truthfully, figuring it out isn’t even the point.

NOTE: This week we shared Sri Lanka with two families, so please excuse the mishmash of photos and video. It was all good fun.

THE FOOD

Quick White Dal Curry [Recipe]

What I loved most about this dish:

The flavor of this curry was warm, comforting and, with a swirl of coconut milk so classically Sri Lankan. Ava ate quite a bit of this, and I look forward to making it for her again in the future.

What I loved least about this dish:

Nothing, although it might be fun to add more pandan to this recipe, as I feel it gets a bit lost with the other spices.

Sri Lankan Yellow Rice | Kaha Bath [Recipe]

What I loved most about this dish:

Everything. I’ve already made this three times. Vegan, easy (there’s not even any browning of ingredients, yet the flavor virtually explodes). Keith and Ava were all over it.

What I loved least about this dish:

Nothing.

Coconut Roti [Recipe]

What I loved most about this dish:

Roti is a lot easier than I expected. I especially love having another bread in the rotation that doesn’t require yeast or a long ferment. Such a fun way to add dimension to a dinner party.

What I loved least about this dish:

Nothing, although I’d consider adding salt next time…. even though our Sri Lankan friends don’t use any.

Sri Lankan Yellow Rice | Kaha Bath

After you make this recipe, you will be haunted. Your home will blossom with the tropical scents of Sri Lanka. And your mouth will beg to remember each bite: the slightly toasted note from the curry leaves, the vanilla-like pandan, and the ultra creamy coconut milk. Not to forget the cinnamon, because.. well, how could we? This sweet, sweet earthiness pulls the rice together.

Yes. When it comes to this rice, it’s all good.

Now, there’s nothing simpler than this rice. This is an “Add everything to the pot and cook” sort of recipe… and once you make it, I’m certain it will make it’s way into the regular rotation. It’s simply too easy and too flavorful.

To make your life easier, just follow these simple guidelines:

1. Run, don’t walk, to your nearest Asian market.

2. Pick up an armful of pandan and curry leaves and tuck them safely into your freezer door.

3. Toss them in a pot and enjoy the happily ever after that is Sri Lanka’s Yellow Rice, or Kaha Bath.

4. Repeat Step 3 until the dwindling freezer supply indicates Step 1 is imminent.

NOTE: If you’re feeling extra “spicy” (or for a change of pace), try tossing in cardamom pods and black peppercorns into the mix, too.

Serves 4

Ingredients

2 cups basmati rice (substitute for xxx)
1/2 tsp turmeric
3-4 curry leaves
3-4 small pandan leaves
1 cinnamon stick
1, 15 ounce can coconut milk
water, to cover by a knuckle
salt

Method:

Let’s begin with a dream of Sri Lanka. Any sort will do, as long as it takes you somewhere you’ve never been before… to a moment you never lived before.

Sri Lankan elephants roaming in the Kaudulla National Park. Photo by Christophe Meneboeuf ( http://www.pixinn.net)

Now hold this place in your heart and make some rice!

Here’s how:

Rinse the rice. Add to the pot with all other ingredients and stir. Make sure the water goes up to your first knuckle (this is a traditional method of “measuring” the liquid when making rice, and you’ll find it all over Asia and many other communities around the world)

Bring to a boil, cover, and reduce the heat to the lowest setting. It should barely, barely bubble – like the whisper of a simmer. Let the rice cook until tender and fluffy, 30-45 minutes.

Remove lid and let steam for a few minutes before fluffing with a fork.

Enjoy with White Dal and coconut roti.

P.S. The further we go into this adventure to eat the world, the more I’m starting to question my assumption that rice is boring. It might even be more interesting than pasta. Just look at all the variations we’ve tried over the years!

What do you think? Do you see rice as something to be flavored and fussed with, even during the weeknights, or are you stuck with plain white rice?

Sri Lankan Yellow Rice | Kaha Bath

There's nothing simpler than this rice. This is an "Add everything to the pot and cook" sort of recipe... and once you make it, I'm certain it will make it's way into the regular rotation. It's simply too easy and too flavorful.

LifestyleGluten-Free, Potluck Friendly, Quick, Vegan, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Rice, Sasha's Favorite Recipes

Servings	Prep Time
4 people	10 minutes

Cook Time

30-45 mintutes

Servings	Prep Time
4 people	10 minutes

Cook Time

30-45 mintutes

Sri Lankan Yellow Rice | Kaha Bath

LifestyleGluten-Free, Potluck Friendly, Quick, Vegan, Vegetarian
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Rice, Sasha's Favorite Recipes

Servings	Prep Time
4 people	10 minutes

Cook Time

30-45 mintutes

Servings	Prep Time
4 people	10 minutes

Cook Time

30-45 mintutes

Ingredients

2 cups basmati rice
1/2 tsp turmeric
3-4 curry leaves
3-4 small pandan leaves
1 cinnamon stick
13.5 ounces coconut milk
water
salt

Servings: people

Units:

Instructions

Rinse the rice. Add to the pot with all other ingredients and stir.
Make sure the water goes up to your first knuckle.
Bring to a boil, cover, and reduce the heat to the lowest setting. It should barely, barely bubble - like the whisper of a simmer. Let the rice cook until tender and fluffy, 30-45 minutes.
Remove lid and let steam for a few minutes before fluffing with a fork.

Recipe Notes

If you're feeling extra "spicy" (or for a change of pace), try tossing in cardamom pods and black peppercorns into the mix, too.

Fun Easter Recipes from Around the World

I always know when it’s Easter. My daughter is surrounded by a sea of plastic eggs. Jelly beans and skittles show up in the oddest places.

But sometimes I want something a little less commercial.

A little more homemade.

And a whole lot delicious.

Here are my three favorite Easter recipes from our Global Table Adventure… they are perfect for a fun afternoon of baking with your family, or go fancy and make them for brunch.

1. Easter Cookies, a.k.a. Figolla from Malta [Recipe]

These lemon zest infused sugar cookies are stuffed with a marzipan filling, then iced. I love these so much, I even made them for a friend’s wedding. They are such a conversation starter, and it’s nifty they come from a tiny island in the Mediterranean (can we all just shut our eyes for a moment and just… go?

2. Romanian Easter Bread, a.k.a. Pasca [Recipe]

Take everything you love about brioche and combine it with cheesecake. In spirit, anyway. This Romanian bread is gorgeous and would make excellent Easter Brunch (just make it the night before). P.S. Embrace the cracks and sink holes. The Romanians do!

3. Braided Heart Bread | Slovenia [Recipe]

This is the most beautiful bread, period. The bread is almost a no-brainer, so all your time can be focused on shaping the adorable decorations and braids (which made it Ava approved). Make it as ornate or as simple as you want. Just know that, in Slovenia, locals gift it for weddings and other special occasions (like Easter).

No pressure.

Happy Easter, friends!