Name: Chicken Yassa
Prep time: 10 min
Cook time: 1 h
Yield: 4 people
Ingredients: 4 whole chicken legs; 4 small onion (, sliced thinly); 2 Tbsp peanut oil; 6 small carrot (, peeled and sliced thinly); 12 olives with pimentos; 1/2 cup chicken broth (- OR -); water; 1 lemon (, zested and juiced (about 1/4 cup juice)); 1 Tbsp spicy dijon mustard; habanero pepper (, to taste); 1/3 cup peanut oil; salt; pepper

Latest Posts

Menu: Serbia

This week I’m on the hunt to create a little balance in this, our freshly pressed New Year. I found exactly what I was looking for in Serbia. Our menu is equal parts comfort and nutrition, capped off with a ridiculously indulgent dessert.

(Do I need to defend that choice?)

In other news, I have huge, exciting, mega things going on that will affect our family (and potentially yours). I leaked a bit about it on our Facebook Page. More details as they come. For now, thank you for believing in this Adventure. From the bottom of my heart.

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

Serbian-style Potato Musaka [Recipe]
Home-style goodness: potatoes layered with ground pork and a creamy yogurt and egg mixture. If it were up to my husband, this would be his entire dinner. Every night.

Serbian Salad [Recipe]
This cucumber, tomato, pepper, and onion salad is as simple as it is refreshing. The key is to top off your veggie mountain with a snowfall of cheese, preferably feta.

Chocolate Ice Cube Cake | ledene kocke [Recipe]
Chocolate sponge cake soaked in orange blossom syrup (or rose water, in honor of Valentine’s Day?), topped with thick vanilla custard, and a layer of chocolate. Oh my.

About the Food of Serbia

Šumadija. Photo by Струјајое.

In the Balkan nation of Serbia you’ll find sleeping giants. They lounge under thick forested coverings, along murmuring streams and shimmering lakes, with nothing but winding roads and wildflowers upon them. In flatter areas, carefully stacked stone walls, forgotten castles, and sagging huts live happily shackled to sunflower fields and lush grasses.

Places like this will find a permanent home in your dreams…

Golubac Fortress, by Denis Barthel.

Golubac Fortress, by Angelo Mastrogiacomo.

In this cool, sometimes foggy land – this is where you’ll find hearty country food. Food that fuels. Prebranac, for example – baked beans with paprika and sometimes sausage (something we’ve already enjoyed once on this Adventure), keeps traditional hearths warm. Soft, polenta-like corn bread sops up the juices, perhaps of stuffed peppers or even roasts.

Goodness, how her cities clamor up the hillsides.

Prizren, photo by Majstor Mile.

In many ways, I have a sense of deja vu this week, as though I’ve tasted Serbia before. As you can see by all the links, many of her favorite spreads we’ve made before (although, certainly, Serbia has her own variations on these regional favorites). You can add stuffed cabbage, ajvar pepper dip and spread, cevapi (a..k.a. finger sausages), and pljeskavica (a.k.a. giant hamburger city) to the list.

For something new (to this blog), perhaps a bite of Musaka (a layered meat and potato casserole variation on the Greek standby made with eggplant) [Recipe] with a fresh Serbian salad topped with shredded cheese [Recipe]? Or find yourself seduced by a chocolate and cream sponge cake (called Ledene Kocke) [Recipe].

And finish it all off with a good shot of strong coffee.

Serbian maps and flag. Photo of Serbian people by Aktron / Wikimedia Commons.

And… cue the music. I’m hungry.

Monday Meal Review: Senegal

“Little by little one catches the monkey in the jungle.” – Senegalese Proverb*

A reader recently asked me what my New Year’s Resolutions were. I’m almost loathe to admit that I spent New Year’s Eve fast asleep, head pressed firmly into my dreams, but the reality of the matter is that the only place I wanted to be at midnight was fast asleep in my cozy nest of blankets. Our bedroom holds steady at 64 degrees, guaranteeing that the tip of my nose stays cold all through the night, which makes snuggling all the better.

Brrr.

To answer the question, though, I’ll say that, while I’ve given up resolutions in the traditional sense, I’ve taken on year-long challenges instead. It sounds the same, but it’s not. These aren’t broad, sweeping resolutions like “lose weight” or “have more fun.”

These are small, measurable, and manageable challenges. Little by little, they add up.

Plus we start them around Thanksgiving which, I suppose, makes them Gratitude Goals, not New Year’s Resolutions.

Last year, for example, we vowed to only eat out once per week with a floating bonus day each month for surprise rendezvous with family or friends. And we did it! It was tough at times, and we struggled, but the routine stuck and now it’s simply a habit.

A really great habit.

This year, we took on another eating related goal:

To always, always, always split a plate whenever we go out to eat.

Pretty simple, but quite a game changer for us. Now we have to consider someone else when we order, so we’re both eating healthier (go figure), and, aside from the obvious financial benefit, the goal reminds us how unnecessarily large (humongous) the servings are at restaurants in these parts.

Before, when we didn’t share, that excess was dealt with in one of three ways:

a) doggy bag
b) scraping our plates as our mothers taught us, but feeling full as only a glutton could.
c) waste basket

Of these, there was no great solution.

So sharing is now the rule. Waiters are happy to split the dish for us and we scrape them clean in return, but without over stuffing ourselves.

But that’s just part of the story.

Here’s the deal: I’m tired of learning about the strain on our human neighbors while personally living in excess.

And if I ever thought being served a 1,800 calorie dinner wasn’t living in excess, I was wrong.

Small changes add up. They do matter.

Or, as they say in Senegal, “Little by little one catches the monkey in the jungle.”

THE FOOD

Senegalese Salad [Recipe]

What I love most about this dish:

Everything. Ava, her friend Bea, and her mom went nuts for this (I opted to leave the habenero out so that all tender mouths could enjoy the salad). I love that I could mix the beans up a day before I needed them; it’s fresh, healthy, with plenty of protein all wrapped up in the fresh lime juice dressing. I particularly love this for young children as they can pick their favorite bits “finger food” style much easier than with a traditional salad.

What I love least about this dish:

Just be sure that, if you make it the day before to check the seasonings, as the black-eyed peas will absorb much of it. Nothing a little squeeze of lime or sprinkle of salt can’t fix, though.

Chicken Yassa [Recipe]

What I love most about this dish:

I’ve always loved the brightness of lemon chicken. I’ve also always loved sweet, softened slivers of onion. Chicken Yassa is the best of both words. The fact that it bubbles happily away while I get the rest of dinner ready? Even better.

Keith, Ava, and I all loved it; it’s hard to stop eating when scooped with a happy mound of rice.

What I love least about this dish:

Not much. The longer you cook it, the better it gets.

Senegal’s PB & Peanut Sugar Cookies | Cinq Centimes [Recipe]

What I love most about this dish:

This would be a great recipe to have on hand for “in a pinch” desserts…Three ingredients. That’s it. Awesome. Mr Picky ate an entire tray of these before I could turn around. Ava giggled uncontrollably when she saw them. It was all good.

What I love least about this dish:

Nothing.

Watch Ava’s Corner:

Weekly Giveaway Winner:

Congratulations, Megan! The nicest thing someone did for her, recently, was this…

My mother paid a ridiculous amount of money to ship Christmas and American treats to me and my husband in South America (the package just arrived two days ago). I never knew how much something simple like barbecue kettle cooked potato chips could remind me of home. It was so nice to have a taste of home. Now I’m trying not to eat everything too quickly!

Contact me by January 21st to claim your $50 Gift Card to Ten Thousand Villages – each purchase will pay it forward for a hardworking artisan in a village somewhere in this beautiful world!

Chicken Yassa

In Senegal’s villages, which dot lazily between scrubby fields, life is slower. People gather barefoot on stoops, pounding millet or boiling rice. Talk and dance reverberate in rhythm with hide-covered drums, around outdoor fires, as though there were nothing more to do with the day than to live. There’s a popular proverb:

Yarude seesa haɗtaa yettaade*

Going slowly does not prevent you from arriving.

The words make me wince a little. Even with this Adventure I’m often in a hurry, rushing out the door, arms too full to hold Ava’s hands, or trying to slap a meager dinner on the table conjured up halfheartedly bagged, frozen helpers, all the while mind racing with checklists. Slowing down, I’ve realized, is a privilege and luxury that I often don’t indulge in.

I could take a lesson from slow, easy Senegal.

Most pure, traditional renditions of Yassa provide only a bit of habenero and slippery peanut oil for dimension along with the bright onion and lemon marinade, but modern Senegal has also stirred mustard, olives, and carrots into the pot, perhaps in a nod to the influence of old Portuguese settlements. The occasional pop of a briny olive adds add richness and a simple sort of excitement to this one pot dish.

The meal is best served with rice, perhaps a few slivers of tomato,and will gladly suffer some candlelight if a campfire is out of reach in the hustle and bustle of things.

Because if one thing encourages me to slow down, it’s the soothing flicker of soft flames.

Note: For best flavor, you’ll want to toss the chicken in the marinade the night before (or at the very least 1-2 hours before cooking).

Serves 4

Ingredients:

4 whole chicken legs
4 small onions, sliced thinly
2 Tbsp peanut oil
6 small carrots, peeled and sliced thinly
12 pimento-stuffed olives
1/2 cup water or chicken broth

Marinade

1 lemon, zested
1/4 cup fresh squeezed lemon juice (about 1 large lemon)
1 Tbsp spicy mustard
habenero, to taste
1/3 cup peanut oil
salt & pepper

Garnish

fresh parsley

Method:

Head to the market and find the heaviest, plumpest lemon you can, some long carrots, and all the rest with follow.

Market in Senegal. Photo by Boullu.

The night before the meal, mix together the marinade (lemon juice, mustard, habenero, peanut oil, salt, and pepper) and pour into a gallon sized zip lock bag with the chicken. Refrigerate and let the flavors mingle at least 2 hours or preferably overnight, turning the bag once or twice.

Spend the rest of your day slowly living.

Ibel, southeast Senegal. Photo by John Atherton.

The next day, fry onions in peanut oil until softened and beginning to caramelize. Never mind the tears. That’s just the onion saying hello.

Note: Senegalese will often cook their onions for several hours over extremely low heat. They don’t really take on color, but slowly release their sugars and make for unctuous flavor. I cooked mine for about 20 minutes and, while the recipe was still grand, if you have the time, you might try the slow road.

Meanwhile place the chicken and habenero on a lined baking sheet and set under the broiler until browned and beginning to crackle (you could also pan fry it or, in the summer, feel free to grill it). This took 8-10 minutes for me, but it will depend on the distance from your pan to the broiler… keep an eye on it). When browned to your liking, set it aside and keep warm.

Next, add in the carrots, olives, and broth and marinade juices to the onion mixture. Season with salt and pepper. Stir and cook for a few minutes to start softening the carrots.

Nestle the browned chicken into the onion bed and the habenero, if more heat is desired. Cover and simmer for about 45 minutes to an hour, or until the chicken is cooked through and the carrots are tender.

Keep simmering until the chicken starts to pull away from the bones for the most tender dish. Right before serving, sprinkle with parsley. Spoon each serving over a mound of rice, including a healthy dose of onion, broth, and salty nuggets of olive and sweet carrot.

And slow down a little while you eat it, too.

Cheers, my friends.

Mothers and children gather under the cool shadow of the tree (Kanel, Sénégal). Photo by Giel F.

Chicken Yassa

Chicken Yassa, a favorite stewed chicken dish in Senegal, simmers with onion and lemon juice quite leisurely until the flavors unite to create a tender, falling-off-the-bone, mouthwatering delight. Yassa can be found all over West Africa and there are dozens (hundreds!) of recipes to be found. My adaptation relies on the wisdom within The Africa Cookbook by Jessica B Harris (an amazing panorama of African cooking which makes a great addition to any kitchen bookshelf). Most pure, traditional renditions of Yassa provide only a bit of habenero and slippery peanut oil for dimension along with the bright onion and lemon marinade, but modern Senegal has also stirred mustard, olives, and carrots into the pot, perhaps in a nod to the influence of old Portuguese settlements. The occasional pop of a briny olive adds add richness and a simple sort of excitement to this one pot dish. The meal is best served with rice, perhaps a few slivers of tomato,and will gladly suffer some candlelight if a campfire is out of reach in the hustle and bustle of things.

CourseMain Dish
LifestylePotluck Friendly, Weekend Projects
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Poultry, Sasha's Favorite Recipes

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
1 1/2 hours	1-8 hours

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
1 1/2 hours	1-8 hours

Chicken Yassa

CourseMain Dish
LifestylePotluck Friendly, Weekend Projects
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Poultry, Sasha's Favorite Recipes

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
1 1/2 hours	1-8 hours

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
1 1/2 hours	1-8 hours

Ingredients

4 whole chicken legs
4 small onions , sliced thinly
2 Tbsp peanut oil
6 small carrots , peeled and sliced thinly
12 olives with pimentos
1/2 cup chicken broth - OR -
water

Marinade:

1 lemon , zested and juiced (about 1/4 cup juice)
1 Tbsp spicy dijon mustard
habanero peppers , to taste
1/3 cup peanut oil
salt
pepper

Servings: people

Units:

Instructions

The night before the meal, mix together the marinade (lemon juice, mustard, habenero, peanut oil, salt, and pepper) and pour into a gallon sized zip lock bag with the chicken. Refrigerate and let the flavors mingle at least 2 hours or preferably overnight, turning the bag once or twice.
The next day, fry onions in peanut oil until softened and beginning to caramelize. Note: Senegalese will often cook their onions for several hours over extremely low heat. They don’t really take on color, but slowly release their sugars and make for unctuous flavor. I cooked mine for about 20 minutes and, while the recipe was still grand, if you have the time, you might try the slow road.
Meanwhile place the chicken and habenero on a lined baking sheet and set under the broiler until browned and beginning to crackle (you could also pan fry it or, in the summer, feel free to grill it). This took 8-10 minutes for me, but it will depend on the distance from your pan to the broiler… keep an eye on it). When browned to your liking, set it aside and keep warm.
Next, add in the carrots, olives, and broth and marinade juices to the onion mixture. Season with salt and pepper. Stir and cook for a few minutes to start softening the carrots. Nestle the browned chicken into the onion bed and the habenero, if more heat is desired. Cover and simmer for about 45 minutes to an hour, or until the chicken is cooked through and the carrots are tender.
Keep simmering until the chicken starts to pull away from the bones for the most tender dish. Right before serving, sprinkle with parsley. Spoon each serving over a mound of rice, including a healthy dose of onion, broth, and salty nuggets of olive and sweet carrot.

Senegal’s PB & Peanut Sugar Cookies | Cinq Centimes

In French, Cinq Centimes means Five Cents. Don’t be fooled by the name. This isn’t the sort of recipe that must be studied like a terrible, paragraph-long math problem. This is not a prerequisite to calculus, or even rocket science. This is a snippet – a slice of a dream from Senegalese street vendors. A one-two-three treat worthy of any snack time.

No more. No less.

Every step is ridiculously easy. The hardest part will be keeping your sweet, adoring Mr. Picky from sniffing the cookie tray out and eating the entire shebang, so that you have to go and arm yourself with more supplies and an extra secret spot to stash them in.

But maybe that’s just me.

Inspired by The African Cookbook by Bea Sandler.

Ingredients:

Sugar Cookies
Peanut Butter
Peanuts

Method:

Step 1: If you have the inclination (and a great recipe from grandma), make a batch of sugar cookies. Otherwise, your local bakery is your friend.

Oh, and what a good friend they are…

Step 2: Arm yourself with a handful of peanuts and gorgeous, shiny swirls of peanut butter.

You can grab the peanuts at the market, if you happen to be near Senegal.

Peanuts in Senegal. Photo by Manuele Zunelli.

Step 3: You can crush the peanuts, or just give into simplicity and dot the top with whole bits, perhaps in a circle, a flower, or the Mona Lisa.

But then, simplicity is relative, isn’t it?

Step 4: Finally, crack open a sweet memory, nibble a Cinq Centimes, and be thankful that this good moment is in your life.

Share with someone who could use a lift.

Or three.

Senegal's PB & Peanut Sugar Cookies | Cinq Centimes

Servings

1 batch

Servings

1 batch

Senegal's PB & Peanut Sugar Cookies | Cinq Centimes

Servings

1 batch

Servings

1 batch

Ingredients

sugar cookies
peanut butter
peanuts

Servings: batch

Units:

Instructions

If you have the inclination (and a great recipe from grandma), make a batch of sugar cookies. Otherwise, your local bakery is your friend.
Arm yourself with a handful of peanuts and gorgeous, shiny swirls of peanut butter.
You can crush the peanuts, or just give into simplicity and dot the top with whole bits, perhaps in a circle, a flower, or the Mona Lisa.

Senegal’s Black-eyed Pea Salad | Saladu Ñebbe

This New Year, I’m making room for sunlight to lay across the floor. No more discarded shoes to trip over. No more stacks of books or useless tchotchkes.

Senegal inspired me.

I saw photo after photo of her beautiful waters… vast expanses where sunlight runs free, unhampered by clutter. Less stuff in general, with more of the right stuff – friendship, laughter, love.

This is how I want my home and my life to be. I want to eat fresh and right. I want sunlight in my body.

Bou El Mogdad by Remi Jouan.

You can find salads like this in restaurants along the coastal cities, either dressed simply with fresh lime juice, or coated thickly with a French dressing inspired mixture of ketchup and mayonnaise. Some will serve the beans spicy with minced habenero, while others keep it mild.

The mixture makes for a great, light lunch, especially since you can assemble all the plates ahead of time and refrigerate until needed.

A little helper is a must.

Our version combines two recipes. First, I borrowed the idea of dressing the salad in fresh lime juice from a Senegalese recipe in Saveur. Second, I tricked out my plate with loads of good veggie accompaniments, as suggested in The World Cookbook for Students.

Serves 4

Ingredients:

For the salad

2, 15 ounce cans of black-eyed peas, drained and rinsed
handful parsley, chopped (about 1/4 cup)
2-3 green onions, sliced thinly
1 bell pepper, chopped
minced habanero pepper, to taste (optional, for heat)
1-2 limes, juiced (to taste)
2 Tbsp vegetable oil
salt & pepper, to taste

Accompaniments

Lettuce
Tomato wedges
cucumber slices
hard boiled egg (omit if vegan)
avocado

salt & pepper

Method:

I feel healthy just looking at this salad.

Does that make up for the warm chocolate, cinnamon, banana tortilla roll-up I ate for lunch yesterday?

I hope so.

This recipe is a simple toss and enjoy, which makes it great for weeknights, or fuss-free weekends. Enjoy while listening to a bit of Senegalese music.

The key is to mix the black-eyed peas, parsley, green onions, bell pepper, and habanero pepper (if using), with enough lime juice, vegetable oil, salt and pepper to make the salad sing.

Refrigerate until needed (this can easily be made a day ahead of time, although you may need to add a splash more lime juice and extra sprinkle of salt).

To serve, scoop the black-eyed peas onto lettuce leaves and decorate with sliced cucumbers, tomatoes, avocados, and even a hard boiled egg (or three).

If a princess can help you, great.

This is a fun meal for toddlers because there’s lots of finger food to enjoy.

Laughter is the best seasoning.

Enjoy your Senegalese Salad on a beautiful, cloud-dotted day.

Cayuco en Ziguinchor, Senegal. Photo by Jpereira.

Happy New Year, friends.

Senegal's Black-eyed Pea Salad | Saladu Ñebbe

There’s nothing like starting the New Year with Black-eyed Peas in a crisp, cheerful salad, loaded up with all of her favorite friends: tomatoes, cucumbers, avocado, and hard-boiled eggs. Coincidentally, the mild, tender bean (it’s not really a pea) is a Senegalese staple. You can find salads like this in restaurants along the coastal cities, either dressed simply with fresh lime juice, or coated thickly with a French dressing inspired mixture of ketchup and mayonnaise. Some will serve the beans spicy with minced habenero, while others keep it mild.

CourseSides & Salads
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeLegumes, Miss Ava's Favorite Recipes, Sasha's Favorite Recipes, Vegetables

Servings	Prep Time
4 people	15 minutes

Servings	Prep Time
4 people	15 minutes

Senegal's Black-eyed Pea Salad | Saladu Ñebbe

CourseSides & Salads
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
Food TypeLegumes, Miss Ava's Favorite Recipes, Sasha's Favorite Recipes, Vegetables

Servings	Prep Time
4 people	15 minutes

Servings	Prep Time
4 people	15 minutes

Ingredients

For the salad:

30 oz canned black eyed peas , drained and rinsed
1 handful parsley , chopped
2-3 green onions , sliced thinly
1 bell pepper , chopped
habanero peppers , minced, to taste (for heat)
1-2 limes , juiced
2 Tbsp vegetable oil
salt
pepper

Accompaniments:

Boston or Bibb Lettuce
tomatoes , wedged
cucumbers , sliced
eggs , hard-boiled (omit for vegan version)
avocados

Servings: people

Units:

Instructions

This salad is a simple toss and enjoy, which makes it great for weeknights, or fuss-free weekends.
The key is to mix the black-eyed peas, parsley, green onions, bell pepper, and habanero pepper (if using), with enough lime juice, vegetable oil, salt and pepper to make the salad sing.
Refrigerate until needed (this can easily be made a day ahead of time, although you may need to add a splash more lime juice and extra sprinkle of salt).
To serve, scoop the black-eyed peas onto lettuce leaves and decorate with sliced cucumbers, tomatoes, avocados, and even a hard boiled egg (or three).

Menu: Senegal (& Giveaway)

Those of you who have read this blog before know my refrain “We create peace when we learn about each other, when we understand one another.”

To be clear, learning is not the same as understanding, but to understand we must learn. And we can do this through food.

And so here we are.

Well, today I found a very similar saying from Senegal:

“In the end we will conserve only what we love;
we will love only what we understand;
we will understand only what we are taught.”

The beauty of these words is in their simplicity. To conserve is to protect. Yes, our environment. But also each other. We must find our way to love through learning, friends. This week, by learning about Senegal, we’re coming closer to love. To peace. To conserving each other and our beautiful cultures.

Let’s do it.

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

Senegalese Salad [Recipe]
It’s not too late to bring in the New Year right. Try this lime squeezed black-eyed peas salad tossed with peppers, parsley, and green onion. Served with sliced cucumbers, tomatoes, avocado, and hard-boiled egg. This is health itself.

Chicken Yassa [Recipe]
Chicken braised in onions and lemon juice, spiked with mustard and green olives. All served over rice.

“PB & Peanut” Sugar Cookies | Cinq Centimes [Recipe]
An indulgent treat inspired by the street vendors of Senegal. You’ll only need 3 ingredients.

Weekly Giveaway

Today, because there’s nothing better than helping others, I’m giving away a $50 Gift Card to Ten Thousand Villages.

If you haven’t been to this amazing site yet, you’re in for a treat. Each product is Fair Trade and made by local artisans in Asia, Africa, Latin America, and the Middle East.

That means everything you purchase helps people in villages who are working hard to make a living.

It’s honest. And cuteness abounds.

Here’s just a few of the hundreds of products they sell…

The little bicycle dude toy? Ava’s getting one for Valentine’s Day.

Lil’ Mr. Orange Head is only $10, which just about knocks me over.

Of course, there’s also fine products selling for several hundred dollars, if you’re looking for something fancy pants.

[dropshadowbox align=”center” effect=”lifted-both” width=”350px” height=”” background_color=”#f1f1f1″ border_width=”1″ border_color=”#dddddd” ]How to Enter:

1. Leave a comment in this post and tell me the nicest thing someone has done for you lately.

2. For extra entries, share the contest on Facebook, Pinterest, and Twitter (#GlobalGiveaway). [/dropshadowbox]

UPDATE: Loving all these comments today! Makes my heart happy to know such love and kindness is in your lives. We can keep the goodness flowing, by paying it forward. xo Sasha

UPDATE #2: A winner has been selected (scroll to the bottom of our Meal Review to see if it’s you!)

Winner will be chosen at random and announced on January 14, 2013. Prize must be claimed by January 21, 2013.

About the food of Senegal

The westernmost point of Africa near Dakar, Senegal. Photo by Jeff Attaway.

Today’s daydream takes us to Senegal… a land of alluring contrast.

One, long finger of Senegal fades into the Atlantic ocean, the westernmost point of Africa. As you wander inland, past the subtropical streets paved with the catch of the day, still fresh from the ocean, you will see as many collard shirts and slacks as you do bright tunics and robes.

Three quarters of the population lives in cities on the coast. Once past the bustle (where buses noisily bump past rickety carts), the roads slowly turn to dust and the Savannah takes over. Here, the people’s bright clothing stands out against the golden grasses, thatched roofs, and earthen walls. The flicker of fires in outdoor kitchens makes for a spark of natural color.

Maps and Flag of Senegal courtesy of CIA World Factbook.

This former French colony still has traces of French culture in the food. Baguettes can be found under arm, but more popular than that is rice and millet. Rice is increasingly popular thanks to the ease of preparation although there’s old love for couscous made from millet.

With lakes and rivers everywhere, fishing is the main industry and the day’s progress can be found flashing along the water in turquoise, blue, and red boats. Fishermen proudly show of blue marlin and baracuda, grouper, hake, sole, and even shrimp or crab. Unless eaten quickly, the fish is typically dried or smoked to ease preservation. The most well-known dish in Senegal is Thiéboudienne which is a one-pot dish of stuffed fish with rice and vegetables.

Fishing boats. Photo by Jeff Attaway.

Another incredibly popular dish is Chicken Yassa, made with lemon juice and loads of onion [Recipe]. In fact, Yassa is a staple throughout much of West Africa and served family-style with a platter of rice. On the side you might find avocado and mango salad, as we enjoyed for Antigua and Barbuda.

Peanuts in Senegal. Photo by Manuele Zunelli.

Other staples include black-eyed peas (how auspicious for the New Year, which is when we ate this week’s feast) which make their way into salads [Recipe], fritters, and stews. You can also find peanuts everywhere, a.k.a. groundnuts. Again, these show up in groundnut soups (as we made for Ghana) and sweets. In fact, along the city streets, one can pick up sugar cookies coated in peanut butter and crushed peanuts[Recipe]. What a delight.

Wash it all down with tea. In Senegal, they offer three servings to symbolize friendship and that “the longer we’re together, the sweeter our friendship grows.”

Farm in Senegal. Photo by Apetithan.

Monday Meal Review: Saudi Arabia

“If I am a prince and you are a prince, then who will lead the donkeys?” – Saudi Proverb

We sat in the middle of the tight, woolen rug, cross legged, our toes bumping the edge of the soft cotton table cloth. Without a table to drape upon, the cloth looked like a slack sail, hungry for the wind. Sunlight streamed through the windows, massaging our backs.

It felt good.

If I shut my eyes, the windy, freezing day that clattered against our window almost disappeared. In fact, if it weren’t for the glittering Christmas tree at our side, there’d be no sign this was winter.

The scent of black cardamom and fennel in our Saudi pizza dough made the room smell sweet and woodsy, while the ground lamb and green onion topping felt like an early spring.

My friend Becky and her mom joined us for lunch. I hadn’t seen Becky in more than a year and I hiccuped a tiny laugh, despite myself, when I opened the door to find the entire door frame full of her frizzy, auburn hair. I almost couldn’t see Becky’s freckled face and I certainly couldn’t see her mother, tucked quietly behind her. It took me two hours to bring up enough courage to ask Becky about her new, voluptuous hair.

When I did, I found I couldn’t come up with the right words, so I simply leaned forward, cupped her thick hair in my hand and fluffed it like a down pillow. It sprung back agreeably.

“Becky, your hair…” I began.

She looked at me, her eyes laughing.

I began to laugh tenderly. “It’s amazing.”

For years, Becky flat ironed her hair until it shone like tar after a thunderstorm. The procedure took several products and many hours. She always emerged a princess. Watching her hair swish and slide along her thin shoulder blades invariably left me feeling incredibly frumpy in my low ponytail. (Incidentally, my amazement with her hair is how it came to be that she did my hair for my wedding, which – when she had had her way with it – hung so low and black and shiny that I nearly didn’t recognize myself).

Turns out that there was no big deal story to be told, regarding her giant mane. Becky simply decided to let her wild hair be wild. I don’t think it’s a coincidence that sometime over the last year she’s also sloughed off the last of the major boy troubles, started her own company, and stopped caring so much what other people thought. She’s never been more in control of her destiny. More of an inspiration. More of a leader.

She’s never been more beautiful.

Sometimes we try so hard to be princesses. We try so desperately to fit the glass slipper on. But when we let all those expectations go and just be ourselves, we find out what we’re really made of.

As for that Saudi Proverb at the beginning of this post, whose to really to say what’s better: a princess or a leader of donkeys?

We all play a part.

Whatever the part, may we all let our wild hair be wild.

THE FOOD

Saudi Lamb “Pizza” | Aysh abu Laham [Recipe]

What I loved most about this dish:

This pizza is really more of a flatbread with lamb topping; it was an unexpected crowd-pleaser. After lunch, I even found Mr Picky hunched over the pizza peel, sneaking leftovers in the kitchen. The simple bread is highly spiced in a completely addicting way, great with moist lamb and a hit of the tahini sauce. The overall flavor is reminiscent of spiced sausage.

What I loved least about this dish:

I made this dish twice. The first time I cooked the meat with the pizza, but it released too many juices all over the bread to really work. Perhaps if the meat was tossed with flour or something it could come together… instead I followed a traditional recipe which simply tops the bread after baking.

My biggest regret is that, since the first method didn’t work out, I couldn’t use these photos in the recipe post:

(Thanks for indulging me)

Sweet Semolina Cake with Lemon & Rosewater | Basboosa [Recipe]

What I loved most about this dish:

Oh, goodness. Sweet rose water and lemon syrup? On a semolina cake? This was another unexpected crowd-pleaser. The moistness, the delicate, magical flavor makes it perfect for teatime on a sunny winter afternoon. We all liked it very much with whipped cream (which Ava especially loved to serve up).

What I loved least about this dish:

This dish is great but be careful what kind of semolina you buy because it really does matter to the finished dish. I used durum semolina from the local Middle Eastern market and the cake came out perfectly.

Watch Ava’s Corner:

Weekly Giveaway Winner:

Congratulations to Sharisse… she says she “plans on traveling to Easter Island this year – or Provence…can anyone help me decide?”

I say Provence, by way of Easter Island…!

Enjoy your pizza stone, Sharisse! Please contact me by January 14, 2013 to claim your prize.

Saudi Lamb “Pizza” | Aysh abu Laham

In Saudi Arabia, there’s an old saying “A friend is known when needed.” In other words, when you need help, true friends show up. They might ask “Can I do anything?”, but more than likely they’ll simply roll up their sleeves and get to work. Because the answer is clear, yes, you need them.

A true friend quietly brings over a covered casserole after you’ve given birth to your first child. They take your child to the park so you can sleep off a fever. They silence their phone and hold your hand until you’re done crying. Their heart breaks when your heart breaks. They laugh with you until happy tears roll down your cheeks again.

That’s true friendship.

As for the rest?

They’re just there for the pizza.

Oh, don’t lose hope. One day this, too, could change.

After all, pizza is the gateway food for true friendship.

All good friendships have a slice or two in their history. Pizza is one of those late night, snacky bites that magically draws community around it. The simple act of reaching for the same food, communal style, says that “we’re on the same footing.”

(Unless there’s only one slice left and two hungry people, in which case you’ll just have to split it into skinny slices.)

The worse the weather, the more people want pizza. The tougher the times, the more comfort we find with each bite. It’s pizza for goodness sakes.

And all this is also true of Saudi Pizza.

I should warn you.

While Saudi pizza has all the community benefits of slices everywhere, she lacks nuts and bolts westerners might expect, like tomato sauce and cheese. Instead, she’s loaded with earthy fennel and black caraway, lamb, and green onion. The fennel and the lamb combine to make a sausage-like flavor, while the green onions give a hint of spring in each bite. Traditionally, Saudi’s would mix the lamb with kurrath, not green onion. Kurrath is a cousin of garlic also known as spring leek, but I’ve never seen this in Oklahoma.

The pizza is served with a lemon, garlic, tahini sauce. A little drizzle adds subtle flavor to the meat and binds it all together.

One of our readers informed me that the Arab name, Aysh abu Laham literally translates to Bread, father of meat… or something like that… which is just about the coolest name I can think of.

P.S. I got the idea to make this Saudi “Pizza” when I saw it parade by the camera on Anthony Bourdain’s No Reservations and was thrilled to find a recipe in a 1975 article Saudi Aramco World (P.S. this publication recently featured my photo of the amazing pistachio date balls we made for our Iraqi Global Table). My adaptation goes lighter on the sauce and makes a slightly wetter dough for the pizza. I also chose to leave my fennel seeds whole, as I enjoy the texture and “pop” of flavor.

Makes 1 pizza

Ingredients:

For the bread

4 cups flour
1/3 cup shortening
2 eggs, beaten
2 tsp yeast
3/4 cup warm water
1 tsp. salt
1 1/2 tsp fennel seeds
1 1/2 tsp nigella, a.k.a. black caraway
Olive oil, for brushing

For the sauce

2-3 tbsp. tahina (sesame seed puree)
1 tbsp. lemon juice
1/2 cup water
2 cloves garlic, mashed
salt & pepper

For the topping

3/4 lb ground lamb
1 cup sliced green onion
salt & pepper

1 tomato, sliced

Method:

Let’s find a great rock on which we can create the foundation for good friendship… good community… a.k.a. Pizza.

Al-`Ula – Lihyan, Photo by Amru Essam.

If you can’t find such a big rock, you might want to enter our Emile Henry Pizza Stone Giveaway. That’ll work, too.

Next, mix together all the dough ingredients and knead well. Breathe in deep; enjoy the spiced dream you’re creating. Cover with a damp cloth and let rise until doubled in bulk (about 2 hours).

As the dough puffs up into a giant, spiced pillow, call a dear friend you haven’t seen in a long time. Invite them over for an impromptu pizza party.

Next, press the dough into a 1/2″-3/4″ thick rough round, being sure to leave the sides slightly lipped. Place the dough on a lined pizza pan (traditionally, they use an oversized round baking dish with high sides, but I don’t have something this size).

Let the dough rest again, meanwhile preheat the oven to 350F. Brush liberally with olive oil and bake until light golden and cooked through (25-35 minutes, time will vary depending on the thickness of your dough).

The dough will bake up firmer thanks to the eggs, which makes a great base for the lamb topping.

Now time for the topping!

Mix together the tahini sauce in a small bowl. Be sure to add plenty of salt and pepper.

Then fry up the lamb until the whole house smells like “good.”

Remove from heat, add the sliced green onion, and stir in some of the tahini sauce (to taste, reserve the remainder for the table). Sprinkle on the salt and pepper.

Top the pizza with the lamb mixture and finish it off with a few tomato slices for color and moisture.

Welcome to “Pizza happy.” It’s like sunlight, for our bellies.

Enjoy, this fun recipe, dear friends and have a beautiful weekend.

Saudi Lamb "Pizza" | Aysh abu Laham

While Saudi pizza has all the community benefits of slices everywhere, she lacks nuts and bolts westerners might expect, like tomato sauce and cheese. Instead, she’s loaded with earthy fennel and black caraway, lamb, and green onion. The fennel and the lamb combine to make a sausage-like flavor, while the green onions give a hint of spring in each bite. Traditionally, Saudi’s would mix the lamb with kurrath, not green onion. Kurrath is a cousin of garlic also known as spring leek, but I’ve never seen this in Oklahoma. The pizza is served with a lemon, garlic, tahini sauce. A little drizzle adds subtle flavor to the meat and binds it all together. One of our readers informed me that the Arab name, Aysh abu Laham literally translates to Bread, father of meat… or something like that… which is just about the coolest name I can think of.

CourseMain Dish
Food TypeBreads, Meat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

1 pizza

Servings

1 pizza

Saudi Lamb "Pizza" | Aysh abu Laham

CourseMain Dish
Food TypeBreads, Meat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

1 pizza

Servings

1 pizza

Ingredients

For the bread

4 cups all-purpose flour
1/3 cup shortening
2 eggs , beaten
1 tsp instant-
3/4 cup water (warm)
1 tsp salt
1 1/2 tsp fennel seeds
1 1/2 tsp nigella , a.k.a. black caraway
olive oil , for brushing

For the sauce

2-3 Tbsp tahina (sesame seed puree)
1 Tbsp lemon juice
1/2 cup water
2 cloves garlic , mashed
salt
pepper

For the topping

3/4 lb ground lamb
1 cup green onions , sliced
salt
pepper
1 tomato , sliced

Servings: pizza

Units:

Instructions

Next, mix together all the dough ingredients and knead well. Cover with a damp cloth and let rise until doubled in bulk (about 2 hours)
Next, press the dough into a 1/2″-3/4″ thick rough round, being sure to leave the sides slightly lipped. Place the dough on a lined pizza pan (traditionally, they use an oversized round baking dish with high sides, but I don’t have something this size). Let the dough rest again, meanwhile preheat the oven to 350F. Brush liberally with olive oil and bake until light golden and cooked through (25-35 minutes, time will vary depending on the thickness of your dough). The dough will bake up firmer thanks to the eggs, which makes a great base for the lamb topping.
Now time for the topping! Mix together the tahini sauce in a small bowl. Be sure to add plenty of salt and pepper. Remove from heat, add the sliced green onion, and stir in some of the tahini sauce (to taste, reserve the remainder for the table). Sprinkle on the salt and pepper.
Top the pizza with the lamb mixture and finish it off with a few tomato slices for color and moisture.

Sweet Semolina Cake with Lemon & Rose water | Basboosa

Love’s every whimsy can be found in the tender, fragile curve of a rose. Arab cooks must know this in their hearts, as they imbue many of their desserts with the essence of this great flower. Rose water is made from hundreds (thousands!) of rose petals and I’m convinced there is magic in every drop.

Today’s cake, called Basboosa (also called Basbousa), is heavy with such magic. This sweet cake is conjured up with durum semolina, then soaked in a pool of syrup made with sweetened rose water and fresh lemon juice. Some versions are dense while others are fluffy – I’ve provided options for both below.

No matter how you slice it, each bite is like a garden at sunrise. The dreamy perfume of roses and lemons unite, overflowing the senses like King Fahd’s Fountain in Saudi Arabia (the tallest fountain in the world… “The water it ejects can reach a speed of 233 miles per hour and its airborne mass can exceed 18 tons.” Wiki).

This magic is glorious with a cup of strong tea (I’m talking about both the cake and the fountain).

King Fahd’s Fountain. Photo by Jan Tielens.

I’ve seen recipes for Basboosa throughout the Middle East. Today’s version is typical of what you’d find in Saudi Arabia. The owner of our local Middle Eastern market went to great lengths to explain how to make this incredible treat. As he waved his hands from side to side, explaining this option and that… I learned, as recipes go, basboosa is incredibly fluid.

He said his wife likes to use farina, while he prefers durum semolina (quickly adding that others like to mix the two flours). Then he shrugged in the direction of the peanuts, almonds, and pistachios, indicating that I could decorate the cake with any sort of nut I desired. His speech quickened as he rattled off a list of possibilities : rose water or orange blossom water; folding in coconut or even just sprinkling it on top; that I might consider adding yogurt; and, when it comes to leavening, that yeast or baking powder are both acceptable.

He took a breath somewhere in there, too.

The main thing he advised?

“Basboosa is meant to be shared.”

So it’s with those words that I send you off into your stovetop travels, to happy bites of basboosa and perhaps a vision of King Fahd’s Fountain.

A note to the eager cook: be careful to use the correct semolina. I found mine at a little Middle Eastern market labeled “Durum Semolina” and it worked perfectly. There are other grinds that won’t soak up the syrup properly, which I discovered when I made it with another variety.

NOTE: For a cakey version (a.k.a. quick & fluffy) use 1 Tbsp baking powder instead of the yeast. You’ll just need to whisk it into the dry ingredients first to remove lumps. This batter can go straight into the oven after mixing – so preheat the oven right away! Let this version cool before cutting or the cake with crumble along the score lines.

Makes one 8″ cake

Ingredients:

For the cake

3 cups durum semolina
1 1/2 cups sugar
1/4 cup melted ghee, plus extra for greasing
1 1/2 tsp yeast or 1 Tbsp baking powder
1 1/2 tsp rose water
1 1/4 cups warm water

For the syrup

1/2 cup water
1 cup sugar
1 Tbsp lemon juice
1 Tbsp rose water

Garnish

small handful of almonds or peanuts
whipped cream

Method:

Let’s begin this journey.

Mard castle in Saudi Arabia. Photo by Nora Ali.

Find a little corner of a castle and get to cookin’.

Mix all the ingredients together until a thick batter forms.

Let the batter rest for 30 min – 1 hour. To pass the time, send a greeting card to someone who needs a smile. Then, grease an 8″ cake pan and preheat the oven to 325F. Pour the batter into the baking pan, score with the tip of a knife in a diamond pattern, and decorate with nuts.

You can choose one large nut, or several small. I liked pressing mine on in the shape of a little flower.

Bake the cake for 35 minutes, or until cooked through.

Slice the cake along the score lines and set it aside.

On the stovetop, simmer the sugar, lemon juice, rose water, and water for about 5 minutes, or until the sugar dissolves and the whisper of roses and lemons fills the kitchen.

Pour the syrup completely over the sliced cake. It’ll look like a glass lake. Completely submerged. You won’t think it’ll all soak up. No fear. If you used the right semolina, it will.

P.S. Don’t worry if a few of the almonds float away, you can reposition them later.

Let the cake rest about an hour to let all that sweet, syrupy goodness soak into the cake. While you wait, watch a Traditional Saudi Dance.

Here’s my cake the next day, in the early morning light… no traces of that glass lake:

Amazing. The moisture is sublime.

Enjoy with friends, friends of friends, and not yet friends.

And a spot of tea.

Sweet Semolina Cake with Lemon & Rosewater | Basboosa

I’ve seen recipes for Basboosa throughout the Middle East. Today’s version is typical of what you’d find in Saudi Arabia. The owner of our local Middle Eastern market went to great lengths to explain how to make this incredible treat. As he waved his hands from side to side, explaining this option and that… I learned, as recipes go, basboosa is incredibly fluid. He said his wife likes to use farina, while he prefers durum semolina (quickly adding that others like to mix the two flours). Then he shrugged in the direction of the peanuts, almonds, and pistachios, indicating that I could decorate the cake with any sort of nut I desired. His speech quickened as he rattled off a list of possibilities : rose water or orange blossom water; folding in coconut or even just sprinkling it on top; that I might consider adding yogurt; and, when it comes to leavening, that yeast or baking powder are both acceptable.

CourseSweets
LifestylePotluck Friendly, Vegetarian, Weekend Projects
Food TypeSasha's Favorite Recipes

Servings	Prep Time
1 8" cake	15 minutes

Cook Time	Passive Time
40 minutes	1 1/4 hours

Servings	Prep Time
1 8" cake	15 minutes

Cook Time	Passive Time
40 minutes	1 1/4 hours

Sweet Semolina Cake with Lemon & Rosewater | Basboosa

CourseSweets
LifestylePotluck Friendly, Vegetarian, Weekend Projects
Food TypeSasha's Favorite Recipes

Servings	Prep Time
1 8" cake	15 minutes

Cook Time	Passive Time
40 minutes	1 1/4 hours

Servings	Prep Time
1 8" cake	15 minutes

Cook Time	Passive Time
40 minutes	1 1/4 hours

Ingredients

For the cake:

3 cups durum semolina (fine)
1 1/2 cups sugar
1/4 cup ghee , melted, plus extra for greasing
1 1/2 tsp instant dry yeast - OR -
1 Tbsp baking powder
1 1/2 tsp rose water
1 1/4 cups warm water

For the syrup:

1/2 cup water
1 cup sugar
1 Tbsp lemon juice
1 1/2 tsp rose water

Garnish:

slivered almonds - OR -
peanuts
whipped cream

Servings: 8" cake

Units:

Instructions

Mix all the ingredients together until a thick batter forms.
Let the batter rest for 30 minutes - 1 hour. To pass the time, send a greeting card to someone who needs a smile. Then, grease an 8″ cake pan and preheat the oven to 325F. Pour the batter into the baking pan, score with the tip of a knife in a diamond pattern, and decorate with nuts. You can choose one large nut, or several small. I liked pressing mine on in the shape of a little flower. Bake the cake for 35 minutes, or until cooked through.
Slice the cake along the score lines and set it aside. On the stovetop, simmer the sugar, lemon juice, rose water, and water for about 5 minutes, or until the sugar dissolves and the whisper of roses and lemons fills the kitchen.
Pour the syrup completely over the sliced cake. It’ll look like a glass lake. Completely submerged. You won’t think it’ll all soak up. No fear. If you used the right semolina, it will. P.S. Don’t worry if a few of the almonds float away, you can reposition them later.
Let the cake rest about an hour to let all that sweet, syrupy goodness soak into the cake.

Recipe Notes

NOTE: For a cakey version (a.k.a. quick & fluffy) use 1 Tbsp baking powder instead of the yeast. You'll just need to whisk it into the dry ingredients first to remove lumps. This batter can go straight into the oven after mixing - so preheat the oven right away! Let this version cool before cutting or the cake with crumble along the score lines.

Menu: Saudi Arabia (with Giveaway)

Saudi Arabia is all about love of family and strong relationships. That’s why this week at the Global Table is all about party food. Not crazy, New Year’s Eve party nibbles (been there, done that), but goodies that will pull family and friends together around the table (or, as the case may be, the floor mat). These bites make a festival out of even the most ordinary day (I know because we enjoyed their bright flavor in the No Man’s land between Christmas and New Year’s with my dear friend Becky and her mama).

So go on, invite some friends over and create an afternoon filled with animated, laughter-filled, buoyant spirits.

And when the fun is done, sit back and smile.

Saudi Lamb “Pizza” | Aysh abu Laham [Recipe]
A hearty round of fennel and black caraway infused flatbread, topped with lamb, green onion and a lemon garlic tahini sauce. Phew. Sounds weird. Tastes amazing.

Sweet Semolina Cake with Lemon & Rosewater | Basboosa [Recipe]
A sweet, incredibly moist semolina cake perfumed with lemon and rosewater, topped with almonds. This is your afternoon teatime snack. And quick, no-one-is-looking breakfast bite.

This week …. because it’s a New Year and because every day is a good day for pizza … I’m giving away this gorgeous, Burgundian Clay Baking Stone by Emile Henry, found at Williams Sonoma.

In case you were wondering, that’s pronounced Ehmeeeel Ohnreee.

Because it’s French.

This seriously sexy baking stone features curved handles, a smooth glaze, and your choice of colors: Black, Fig, Olive, and Red.

This beauty can go straight to the table. You can even slice your pizza right on it.

This is serious. Classy.

And I want it to be yours.

UPDATE, Weekly Giveaway Winner:

Congratulations to Sharisse… she says she “plans on traveling to Easter Island this year – or Provence…can anyone help me decide?”

I say Provence, by way of Easter Island…!

Enjoy your pizza stone, Sharisse! Please contact me by January 14, 2013 to claim your prize.

[dropshadowbox align=”center” effect=”lifted-both” width=”350px” height=”” background_color=”#f1f1f1″ border_width=”1″ border_color=”#dddddd” ]How to Enter:

1. Leave a comment in this post as to what your New Year’s resolutions are. Not a resolution maker? You can just share what color baking stone you’d like.

2. For extra entries, share the contest on Facebook, Pinterest, and Twitter (#GlobalGiveaway). [/dropshadowbox]

Winner will be chosen at random and announced on January 7, 2013. Prize must be claimed by January 14, 2013.

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