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West African Peanut Kebabs | Suya

My pantry’s name is Patty.* She’s actually just a shelf in the laundry room, above the vacuum cleaner and mop, but I love her all the same. Right now she could use a diet – she is packed with boxes upon boxes of noodles, rice, 8 kinds of oils, soup, 4 bags of coffee from around the world, 4 kinds of dried chili peppers, and fishy bouillon cubes I bought 2 years ago for one of our Global Table meals and promptly forgot to use (I’m going to go ahead and presume they aren’t good any more).

Just the other day I unearthed three bulk bags of peanuts in the back corner of the shelf. This is what happens when Patty is in disorder. When I don’t clear through her clutter.

I’ve never been happier to have too many peanuts in my pantry. It means I get to make Suya, west African Peanut Kabobs.

These kabobs, ever-so-popular in Nigeria, crackle with the most addictive crust – ground peanuts seasoned with fresh ginger, garlic, paprika, onion powder, and – as is so common in sub-Saharan African cooking – a bouillon cube. As strange as that sounds, just do it. Trust Nigeria. You’re going to love the salty spice it adds.

A word of warning: don’t make this unless you have the appetite of an Olympic runner. Once you start, you won’t be able to stop eating.

Trust me.

The most traditional recipes call for blending the peanuts, pressing out the oil between paper towels, shaping the resulting powder into balls, deep frying them, cooling and then grinding it into a powder again.

Phew.

Lots and lots of work. Good for a rainy day or when you want to space out and obsessively think about something or someone (my favorite time to cook).

But this is summer. This is the time to run and play and throw a quick meal on the grill without breaking step.

No worries – there’s a ultra-quick version of Suya (even Nigerians use it) and that’s what we’re doing today.

As far as I’m concerned, this is the best 10 minutes bang-for-your-buck out there.

World Nut Day Recipe: Suya Kabobs from West Africa

Adapted from The World Cookbook for Students.

Makes 6-8 skewers

Ingredients:

1 1/2 lbs Beef, chicken, or fish (I used top sirloin)
1 cup roasted peanuts
1 Tbsp grated ginger
3 cloves garlic, crushed
1 bouillon cube
2 tsp paprika
1 1/2 tsp onion powder
cayenne, to taste (optional)
salt, to taste

Method:

First, find somewhere in Nigeria to get cooking. Here are a few options, one for every personality. I’ll be at the wibbly-wobbly house,  myself.

Ship House by Lephilippe. A shrine in the Osun-Osogbo Sacred Grove, in Osogbo, Osun state , Nigeria, by Alex Mazzeto. The Gobarau Minaret in Katsina, Katsina State, northern Nigeria by Derric Evans,

Blend the peanuts in a food processor until crumbled but not pasty (you might be able to do this in your blender, too, although I haven’t tried it).

Sprinkle on the remaining ingredients,  being sure to crumble up the bouillon cube. You know what to do with that goodness that gets stuck on your fingers.

Pulse until combined. For every pulse, send a little love into the universe.

Beautiful. Nibble some straight from the processor – enjoy its garlicky, gingery peanut glory.  If you want it spicier, add more cayenne and pulse one more time.

Now for the fun. Gather your skewers (presoak if using wooden ones). Slice your meat in long strips.

Thread the meat onto skewers and press the peanut mixture firmly into the meat. Refrigerate for 30 minutes or several hours to let the flavors infuse the meat.

Cook on an oiled grill over medium heat to desired degree of tenderness. Be careful not to move these around too much – you don’t want to knock off the coating.

The aroma is amazing. Your entire neighborhood will come running. 

Share with good friends. Enjoy with a smile in your heart for Nigeria.

P.S. Have you entered to win this week’s giveaway?

*Perhaps she’ll one day come to life, like the Tardis as the Doctor’s Wife in Dr. Who.

West African Peanut Kebabs | Suya
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
These kabobs, ever-so-popular in Nigeria, crackle with the most addictive crust – ground peanuts seasoned with fresh ginger, garlic, paprika, onion powder, and – as is so common in sub-Saharan African cooking – a bouillon cube. As strange as that sounds, just do it. Trust Nigeria. You’re going to love the salty spice it adds. A word of warning: don’t make this unless you have the appetite of an Olympic runner. Once you start, you won’t be able to stop eating.
Servings Prep Time
6-8 skewers 25 minutes
Cook Time Passive Time
8 minutes 30 minutes
Servings Prep Time
6-8 skewers 25 minutes
Cook Time Passive Time
8 minutes 30 minutes
West African Peanut Kebabs | Suya
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
These kabobs, ever-so-popular in Nigeria, crackle with the most addictive crust – ground peanuts seasoned with fresh ginger, garlic, paprika, onion powder, and – as is so common in sub-Saharan African cooking – a bouillon cube. As strange as that sounds, just do it. Trust Nigeria. You’re going to love the salty spice it adds. A word of warning: don’t make this unless you have the appetite of an Olympic runner. Once you start, you won’t be able to stop eating.
Servings Prep Time
6-8 skewers 25 minutes
Cook Time Passive Time
8 minutes 30 minutes
Servings Prep Time
6-8 skewers 25 minutes
Cook Time Passive Time
8 minutes 30 minutes
Ingredients
  • 1 1/2 lbs beef sirloin - OR -
  • chicken breasts - OR -
  • fish fillets
  • 1 cup peanuts (roasted)
  • 1 Tbsp ginger root (grated)
  • 3 cloves garlic , crushed
  • 1 cube chicken bouillon
  • 2 tsp paprika
  • 1 1/2 tsp onion powder
  • cayenne , to taste (optional)
  • salt
Servings: skewers
Units:
Instructions
  1. Blend the peanuts in a food processor until crumbled but not pasty (you might be able to do this in your blender, too, although I haven’t tried it).
  2. Sprinkle on the remaining ingredients, being sure to crumble up the bouillon cube. Pulse until combined. Taste and add more cayenne, as desired.
  3. Gather your skewers (presoak if using wooden ones). Slice your meat in long strips. Thread the meat onto skewers and press the peanut mixture firmly into the meat. Refrigerate for 30 minutes or several hours to let the flavors infuse the meat.
  4. Cook on an oiled grill over medium heat to desired degree of tenderness. Be careful not to move these around too much – you don’t want to knock off the coating.

Menu: Nigeria (& Giveaway)

Today we’re celebrating two things. Our Nigerian menu (we’re almost done with the “N”‘s can you believe it?) and our first weekly giveaway (scroll down to find out what it is). Yay!

First, as always, the beautiful food.

Our Nigerian menu is all about the grill – grilled plantains, savory peanut crusted kebabs, and a bubbly sparkly citrus drink, perfect to take the edge off summer.

Either that or you can impulsively jump in your child’s inflatable pool with your clothes on. That’s what I do.

Grilled Plantain spears with crushed peanuts | Boli Bopa [Recipe]
A simple way to taste Nigeria – brush plantains with red palm oil, sprinkle on spices, and grill until tender. Serve with crushed peanuts.

West African Peanut Kebabs | Suya [Recipe]
Pure, wonderful bites of happiness. Beef (or whatever you’d like) grilled with spiced peanut crust (think fresh ginger, garlic, paprika, and cayenne… onion powder and more). You’ll make this one again and again.

Nigerian Chapman Cocktail [Recipe]
Citrus, bubbles, and smiles. What more can a girl ask for? You’ll get all this and more when you make this easy Nigerian cocktail. P.S. You can booze it up if you’d like.

We’ll be serving up each of these recipes throughout the week, so stay tuned!

Now, for that giveaway I was talking about. This week we’re giving away a cool globe drink dispenser I happened upon on Pinterest. I immediately knew that you’d love it. The globe is made of acrylic and will add fun flair to your next Global Table dinner party. Just imagine your friend’s faces when you pour their Chapman from this beautiful globe.

To enter, simply leave a comment captioning the picture of Ava at the top of this post.

Caption Question: What is Ava thinking?

One winner will be chosen at random and announced in the Monday Meal Review. Contest closes Monday morning. There are no sponsors for this giveaway. I just wanted to share some love, from me to you.

UPDATE:

WEEKLY GIVEAWAY WINNER:

*Winner from this week’s Nigerian Menu Giveaway was selected by random.org. Congratulations to Camilla (she captioned Ava’s photo”Red, orange, yellow…it’s only half a rainbow of food!” … Please email me (sasha@ globaltableadventure.com) to claim your globe drink dispenser.

Globe liquor dispenser. $24.95

About the food of Nigeria

Kids playing in the streets of Zaria, Nigeria. Photo by shirazc.

Let’s fill a van with pineapples. Let’s pack them so tightly they press against the windows. Let’s load up a motorcycle with a mountain of empty plastic bottles, all strung together like a tangled string of lights. And while we’re at it, let’s make this mountain five times the size of the motorcycle. These are scenes from Nigeria, the most populated country in Africa. And I saw every single one on YouTube.

Nigeria is nestled in the heart of Africa, where you’ll find ocean, swamp, city, plateau, and plain. The food is as varied as the landscape – guaranteed to make your tummy rumble.

Zuma Rock in Nigeria. Photo by Mark Hillary.

There are many traditional dishes to be found, made with goat, chicken or beef. There’s also a great love for seafood and fish – especially prawns and crayfish – abundantly found in the ocean and the Niger River. These might be accompanied by casssava, corn, or millet (Fancy a millet ball? Gotcha covered – try serving it with yogurt, honey, and spices like cinnamon, nutmeg, and cardamom).

Common veggies include peppers, squash, onion, tomato, and pumpkin. In fact, these might make their way into Groundnut Chop, a popular “everything” dish, including meat, vegetables, eggs, and rice. The real showstopper in the Groundnut Chop are all the little dishes full of chopped sides like fruit, peanuts, onion, banana, coconut, etc.

Motorcycle ride in Nigeria (note the yams in the wheelbarrows). Photo by Paul Scott.

Whether you’re in the city or the country, you’ll likely find Suya – grilled kebabs with a ground peanut crust. Enjoy suya  [Recipe] with a soda or beer – perhaps the most popular drinks around – and grilled or fried plantains  [Recipe]. Or you might just fall in love with Chapman (the drink, not the man)  [Recipe].

And, as with much of west Africa, locals will tell you everything tastes better with red palm oil.

Maps and flag courtesy of CIA World Factbook. Photo of Lagos, Nigeria. Photo by Benji Robertson.

What’s the closest you’ve been to Nigeria, either in true blue travel, or stovetop travel?

Monday Meal Review: Niger

THE SCENE

We’ve now eaten a meal from 129 countries in the world.

Surreal.

Wonderful.

Delicious.

This means we are officially 2/3 done with the Adventure.  In November there’ll only be a year left. After cooking the world for this long, certain things come to be expected.

Happy bellies, for example.

Enriched minds.

Stretching ourselves.

Growing.

All along the way, whether I’m frazzled or relaxed, hungry or full, I hear the same question again and again from curious readers.

“What country has been your favorite, so far?”

Oh boy. Talk about a tough question to answer.  Every time I hear those words I always feel vaguely uneasy, like someone has asked me who my favorite child is. How could I ever, ever choose one over all the others (theoretically, of course)?

Let me stumble through an answer.

While I don’t have a favorite per se, I do love making food from countries I know nothing about.

Which brings us to this week’s Global Table – Niger. Much of Niger’s traditional food is heat-your-house-up sauces and stews with thick balls of ugali, or cornmeal. We’ve made something similar to ugali before, so I knew I had to widen my gaze. That’s when I happened upon our current meal: crusty baguette sandwiches filled with spinach scrambled eggs, sage n’ green tea, and couscous caakiri.

Every single dish was new to us this week. And yet… totally familiar.

There wasn’t an ingredient I hadn’t heard of. In fact, I’d already eaten everything in the three ingredient lists. I simply hadn’t tried them in this Nigerien-inspired arrangement.

Eating this way is like hearing familiar melodies in a new song.

Love. Love. Love when that happens.

The sandwich was a revelation for Miss Ava who gobbled it up.

Who knew.

I never would have thought to try a spinach-loaded baguette sandwich out on my daughter… not without this week’s push from Niger. She is a toddler after all.

The thing is, I’m simply stumbling along, learning as I go (not just as a cook, but as a mother, too). The true genius comes from the countries who inspire me every week. I never know what to expect and that is half the fun.

That being said, I think a big thank you is in order.

I’m feeling warm and fuzzy and the only way to solve it is to send you some love.

That’s why I’m starting a weekly giveaway for you, dear friends…. my Global Neighbors… my fellow stovetop travelers.

Check back later this week to see what’s up first. The giveaway will be tagging along in one of my regular posts.

Sending much love to you and yours!

THE FOOD:

 Toasted Baguette sandwich with Spinach Scrambled Eggs [Recipe]

What I liked most about this sandwich:

The crunch of warm baguette combined with soft, creamy scrambled eggs is divine. I love how the paprika perks things up, as does the hit of green onion and spinach. Ava ate so much of this – she is a major fan. Mr Picky liked it, too. I can see this in his future with some bacon or sausage in the mix.

What I liked least about this sandwich:

Nothing. This has endless possibilities and perfect to take to the park. The paper wrapping even helps hold a little heat in the sandwich.

North African Sage n’ Green Tea [Recipe]

What I liked most about this tea:

First of all, I should mention that I really didn’t expect to like this. Sage is one of those strong herbs that can be overwhelming unless used sparingly (rosemary is similar in this way). I used just a few leaves but surrpised myself by wanting more. This unlikely combination is going into the regular rotation, especially when I have extra fresh sage leaves to use up around Thanksgiving time. Ava drank this right up and really enjoyed it.

What I liked least about this tea:

Nothing, but Mr Picky wasn’t much of a fan. He took a sip or two and went back to his sandwich.

Couscous Pudding | Cardamom Caakiri [Recipe]

What I liked most about this dish:

I really enjoyed this without sugar, but I can see how I’d be the minority in this. The tangy yogurt is also great with a sprinkling of crunchy sugar while eating. Others will prefer to whisk in the sugar with the yogurt ingredients for a much more desserty flavor.

What I liked least about this dish:

This was not a huge hit with Keith or Ava, although I really enjoyed it and had some for breakfast. It thickens up in the fridge, so you might want to thin it with milk after chilling.

Ava’s Corner

Cardamom Caakiri

There are very few things that surprise me any more. A toddler falling apart five minutes past her bedtime? Predictable. Going twice as long between mowings in the 100F-mid-July-inferno? Guaranteed. Two things that do succeed at surprising me? The last season of Lost (no spoilers please!) and using couscous to make a tangy-sweet pudding. Yes.

I’m considering eating caakiri while watching Lost to see if the surprises cancel each other out. It could happen.

So. Let’s back up a moment and talk about caakiri. Remember when we made steamed “rainy day” couscous? Well, this is what you make with the leftovers. This is what you make to stretch simple carbs into a rich treat.

Made with couscous, yogurt, sour cream, and evaporated milk, Caakiri is a slightly tangy pudding of sorts. It can be served unsweet (in which case it tastes very yogurty and rather nice for breakfast), or with sugar. This is where it takes on dessert-like qualities.

Perfect to get you through a walk in, say, the desert.

Dunes de Temet. Photo by Jacques Taberlet.

If, after the first time, you decide you like it better sweet, be sure to add the sugar to the evaporated milk mixture (unless, like me, you happen to enjoy the slight crunch of sugar dusting your caakiri (it reminds me of sugar on grapefruit).

Recipe adapted from the Congo Cookbook.

Serves 8

Ingredients:

1 1/4 cups couscous
1 1/2 cups evaporated milk (12 oz can)
6 oz yogurt
8 oz sour cream
1/2 tsp ground cardamom, plus extra for garnish
1/4 cup raisins (optional)
sugar, to taste (optional)

Method:

Prepare couscous according to package instructions, using only a pinch of salt and straight water (don’t use stock or oil/butter, as sometimes is suggested). Whisk together  all other ingredients except sugar (unless you are sure you want it sweet)Next, pile on a happy mound of couscous. Mix and, if you haven’t already added it, taste to determine if you want to any sugar.

Mr Picky was clear on his decision…

Dump it on!

I liked mine both ways.

Ava passed after one bite in favor of more egg sandwich.

Serve with an extra dusting of ground cardamom. You could also use nutmeg or cinnamon.
If served sweet you might want to add some raisins for flavor.
Enjoy with a smile and a friend.

And don’t forget a surprise or two.

Cardamom Caakiri
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Made with couscous, yogurt, sour cream, and evaporated milk, Caakiri is a slightly tangy pudding of sorts. It can be served unsweet (in which case it tastes very yogurty and rather nice for breakfast), or with sugar. This is where it takes on dessert-like qualities.
Servings
8 people
Servings
8 people
Cardamom Caakiri
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Made with couscous, yogurt, sour cream, and evaporated milk, Caakiri is a slightly tangy pudding of sorts. It can be served unsweet (in which case it tastes very yogurty and rather nice for breakfast), or with sugar. This is where it takes on dessert-like qualities.
Servings
8 people
Servings
8 people
Ingredients
  • 1 1/4 cups couscous
  • 12 ounces evaporated milk
  • 6 ounces plain yogurt
  • 8 ounces sour cream
  • 1/2 tsp ground cardamom , plus extra for garnish
  • 1/4 cup raisins , optional
  • sugar , to taste, optional
Servings: people
Units:
Instructions
  1. Prepare couscous according to package instructions, using only a pinch of salt and straight water (don't use stock or oil/butter, as sometimes is suggested).
  2. Whisk together all other ingredients except sugar (unless you are sure you want it sweet).
  3. Next, pile on a happy mound of couscous. Mix and, if you haven't already added it, taste to determine if you want to any sugar.
  4. Serve with an extra dusting of ground cardamom.
Recipe Notes

If served sweet you might want to add some raisins for flavor.

North African Sage n’ Green Tea

There are a few ways to keep cool in hot weather. In the west, we wear shorts, drink cold drinks, and blast the A/C. In Niger, they use a completely different set of tricks. The polar opposite, in fact.

For starers, they cover up. Believe it or not, wearing long layers made of lightweight cotton keeps the sun’s hot rays off your skin. The flowing movement of the fabric acts like natural air conditioning.

Wodaabe Woman in Niger. Photo by Dan Lundberg

The elephants accomplish the same thing by dusting themselves with dirt. Not quite as desirable if you have somewhere nice to go.

Elephant taking a dust bath. Photo by Roland Hunziker.

There’s one other trick to staying cool in Niger.

Drinking hot tea. While it sounds like it’d make an already hot day feel like an inferno, it is the opposite. The hot liquid makes you perspire… and the tiny beads of sweat catch the slightest breeze, cooling you off. That’s what our tour guide in Tunisia told me, anyway (they do the same thing all over North Africa).

All you do is splash hot water over green tea and…

a small bundle of sage leaves. I started with 3 leaves and eventually added 9 for more robust flavor.

Sweeten to taste….

And enjoy!


Every….

Last…

Drop.

Yum!

Yes, we rather love this new sage sipper.

Mr Picky’s thoughts?

“Just don’t burn your lips.”

There’s not much to this fragrant tea. Here’s what I combined:

Ingredients:

2 tsp green tea
2 1/2 cups  simmering water
6-9 fresh sage leaves

sugar, to taste (the more the better)

Method:

Let all ingredients steep together for 4-5 minutes. Serve in small glass teacups from your local Middle Eastern market. Enjoy this warm glass love!

 

North African Sage n' Green Tea
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There’s one other trick to staying cool in Niger. Drinking hot tea. While it sounds like it’d make an already hot day feel like an inferno, it is the opposite. The hot liquid makes you perspire… and the tiny beads of sweat catch the slightest breeze, cooling you off. That’s what our tour guide in Tunisia told me, anyway (they do the same thing all over North Africa).
Servings
4 people
Servings
4 people
North African Sage n' Green Tea
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There’s one other trick to staying cool in Niger. Drinking hot tea. While it sounds like it’d make an already hot day feel like an inferno, it is the opposite. The hot liquid makes you perspire… and the tiny beads of sweat catch the slightest breeze, cooling you off. That’s what our tour guide in Tunisia told me, anyway (they do the same thing all over North Africa).
Servings
4 people
Servings
4 people
Ingredients
  • 2 tsp green tea
  • 2 1/2 cups boiling water
  • 12 sage leaves
  • sugar , to taste
Servings: people
Units:
Instructions
  1. Let all ingredients steep together for 4-5 minutes. Traditionally this would be made very sweet. Serve in small glass teacups from your local Middle Eastern market, if possible.

West African Toasted Baguette Sandwich with Spinach Scrambled Eggs

If you’re going to serve an egg sandwich, you best do it up right. Layer hot, scrambled eggs in a crusty, toasty baguette and wrap ’em up. Make sure there’s something green in there to keep you strong and healthy. Tie it with a bow. Simply put: turn breakfast into a present for your belly.

I learned this trick from Niger.

When I dug around for traditional recipes I kept stumbling upon the same thing: eggs sandwiches sold by street vendors.

Simple. Comforting. Filling.

This is the kind of thing people crave once they leave Niger – a fond memory in the making. Most people say they come wrapped in old newspapers, but any old paper does the trick. Turns out wrapping up a sandwich is by far the best thing you can do to help keep your eggs from running away. Particularly if you’re 3 years old.

Just ask Ava.

Seriously. This could have been bad.

While I used spinach and a little green onion in our sandwich, the fine folks of Niger often add a leafy vegetable called Malahiya – indigenous throughout the region (and as far east as Japan). The plant goes by many, many names including Corchorus, Mulukhiyah and mallow-leaves.

Malahiya grows easily and abundantly, and so it is a natural meal booster in Niger (and as an added bonus the fibers can be used to make jute). If you would like to learn more about Malahiya, I recommend checking out this interesting post from Esther Garvi. Apparently when cooked Malahiya gets a bit slimy, as one commenter notes:

How about a suitably slimy marahiya omelette, French baguette, and a cup of strong coffee? A breakfast sure to make Ramadan a breeze. Just the notion of it…hmm…makes my day. – Jerome

Man in West Africa with egg sandwich, copyright the Chekaraou Family on TravelBlog. Malahiya by J.M.Garg.

Makes enough eggs to fill one standard baguette, which can be comfortably cut into 4 portions.

Ingredients:

1 baguette

6 eggs
1 cup very loosely packed baby spinach (about a handful), chopped
1 heaping Tbsp chopped green onion
1/8 tsp paprika or, for heat, cayenne
salt & pepper
butter or oil, for cooking

Method:

Let’s meet at the dunes of Niger. What a dreamy spot to make our toasty, toasty sandwiches.

Dunes de Temet. Photo by Jacques Taberlet.

Put on a little music from Niger to get in the mood..  (P.S. I tried and cannot do what those ladies are doing. Amazing.)

Now, let’s get started. Gather your happy eggs; they are the star of this show (gotta love eggs that come with “news”).

Whisk them together with chopped baby spinach, green onion, salt, and pepper. Don’t forget to sprinkle on the paprika (or cayenne if you’re feeling feisty).

Split the baguette and cut into desired sandwich lengths. Toast under a broiler until golden brown and perfectly crunchy. Meanwhile, scramble the eggs.

Load up the eggs inside the bread and wrap with parchment paper or newspaper.

Sneak a bite if you’d like. I won’t tell.

Tie it up tight.

Smile.

There you have it. Perfect for a picnic at the park.

Or at the dining table. You know… if it’s 106F out. Again.

Serve with a cup of Sage n’ Green Tea (stay tuned for that recipe!)

Enjoy yourself.

The eating is the adventure.

Who is this man? Seriously. I told him to show me his sandwich and “act natural.”

Happy, happy, happy.

Enjoy, with love from Niger.

West African Toasted Baguette Sandwich with Spinach Scrambled Eggs
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While I used spinach and a little green onion in our sandwich, the fine folks of Niger often add a leafy vegetable called Malahiya - indigenous throughout the region (and as far east as Japan). The plant goes by many, many names including Corchorus, Mulukhiyah and mallow-leaves.
Servings
2 people
Servings
2 people
West African Toasted Baguette Sandwich with Spinach Scrambled Eggs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
While I used spinach and a little green onion in our sandwich, the fine folks of Niger often add a leafy vegetable called Malahiya - indigenous throughout the region (and as far east as Japan). The plant goes by many, many names including Corchorus, Mulukhiyah and mallow-leaves.
Servings
2 people
Servings
2 people
Ingredients
  • 1 baguette
  • 6 eggs
  • 1 cup baby spinach (chopped), loosely packed
  • 1 heaping Tbsp green onions (chopped)
  • 1/8 tsp paprika -OR-
  • 1/8 tsp cayenne , to taste
  • salt
  • pepper
  • butter , for cooking
Servings: people
Units:
Instructions
  1. Whisk the eggs together with chopped baby spinach, green onion, salt, and pepper. Don't forget to sprinkle on the paprika (or cayenne)
  2. Split the baguette and cut into desired sandwich lengths.
  3. Toast under a broiler until golden brown and perfectly crunchy.
  4. Meanwhile, scramble the eggs.
  5. Load up the eggs inside the bread and wrap with parchment paper or newspaper.

Menu: Niger

Our menu for Niger is all about familiar ingredients. This menu is full of that which is already under our noses, no matter where we live. The fun part is seeing the ingredients arranged in new ways. This time I chose street food, a comforting evening sipper, and a fun way to use up extra couscous.

What sounds good to you?

Toasted Baguette sandwich with Spinach Scrambled Eggs [Recipe]
Inspired by the street stalls of Niger, where baguette sandwiches wrapped in newspaper are commonplace, and Malahiya, a popular leafy green used in Niger.  In each bite you’ll find spinach, paprika, green onion and toasty baguette. A simple way to bring a touch of Niger to your internationally inspired brunch.

North African Sage n’ Green Tea [Recipe]
Green tea steeped with fresh sage leaves and as much sugar as you can stand. Yes, they sip it sweet in Niger. Serve with a smile at your next tea party.

Cardamom Caakiri [Recipe]
Our Caakiri is made with prepared couscous, evaporated milk, yogurt, and sour cream. Dust with cardamom and as much sugar as you’d like. This is Niger’s tangy answer to rice pudding, although the unsweetened version makes for a great breakfast treat.

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

UPDATE:  A proverb I’d originally shared has been removed from this post thanks to a reader who helped me trace it to renowned Nigerian author, Chinua Achebe – not Niger: “Why should we live by the River Niger and then wash our hands with spittle.” As always, this is a reminder that I’m just a mom, doing this adventure to learn and better my family’s understanding of the world. Mistakes occasionally do happen and I always appreciate the help whenever an error is noticed. 

About the food of Niger

Dunes de Temet. Photo by Jacques Taberlet.

If Niger were a woman, her tiptoes would be in the tropics, her body in the savanna, and her hair would flow through the Sahara Desert’s rolling dunes. The people living in this hot, dry country favor a combination of north African and west-central African foods.

Market at Maradi, Niger. Photo by annevbast.

Should you happen upon a street vendor in Niger,  you might find fried doughs, various meats on sticks, and baguette sandwiches  [Recipe]. These often come piled on scraps of newspaper (or are wrapped up in it), so – if you’re a neat eater – you just might be able to catch snippets of the latest news as you eat.

Or, instead, you can head up to the Ténéré, the vast “desert within a desert” to read the “writing on the wall,” or rock engravings … something much, much older:

The Ténéré, on the southern flank of the Sahara, easily ranks among the most desolate landscapes on Earth. The Tuareg, turbaned nomads who for centuries have ruled this barren realm, refer to it as a “desert within a desert”—a California-size ocean of sand and rock, where a single massive dune might stretch a hundred miles, and the combination of 120-degree heat and inexorable winds can wick the water from a human body in less than a day. – National Geographic

Ancient rock engraving. In the Southern Sahara near Tiguidit, Niger. Photos by Dan Lundberg.

Another time you might eat a simple meal of sauces and stews like Gumbo served with stick-to-your-ribs wheat dumplings or porridge. The stews might include lamb, beef or chicken, although fish from the Niger river is also popular.

Near Diffa in eastern Niger. Photo by Roland.

There is a great love for hot tea, especially towards the north. You’ll find regional specialties, like the north African Green Mint Tea [recipe] which we tried for Mauritania, and even a tea made with wild sage leaves [Recipe]. In the north you’ll also discover more couscous (in the south it’s all about cassava and millet). One particular treat, called caakiri turns leftover couscous into a yogurt based sweet treat  [Recipe].

Zinder Old Town in Niger. Photo by diasUndKompott.

There’s a common saying in Niger – “water is life.” In the midst of her harsh, dry conditions, this truth rings out over the rolling sands. Everyone – from the nomads to the north and the bustling cities to the south – respects this truth.

And, so, today I drink my water with ever more appreciation – feeling the fullness of life I’ve been granted.

Maps and flag of Niger, courtesy CIA World Factbook.

Monday Meal Review: Nicaragua

Lake Nicaragua, a.k.a. The Sweet Sea and Cocibolca Lake. Photo by Aaron Escobar.

When I say “toxic,” what comes to mind? Is it a food? Is it a person in your life? Is it a lifestyle led by you or someone you know? This week we ate yucca – a tuber known to have toxic bits of cyanide if processed improperly. In the early days of this adventure, I made the mistake of grating up the tough fibers on the inside of the yucca, where these toxins are concentrated. Several hours later this novice error caused me to crash down onto the floor unconscious, only to awake with ringing ears, vertigo, and my insides turned out.

Toxicity. It’s not pretty.

The reality is, we all have to deal with toxins, whether they come by way of food, people, or lifestyles. Over the last few weeks I’ve had run-ins with all three varieties of toxins, the latest of which is the yucca in our Nicaraguan Global Table (thankfully I knew better this time around and prepared the tuber properly).

Toxins do one thing perfectly: they drag us down and suck our spirits dry. Sometimes I find myself wondering how we can attain world peace if we can’t figure the toxins out in our own circles.

This is real life and here are the two main lessons I’ve learned:

Telica Volcano. Photo by Steffen Amann.

1. We can’t change others. We can only change ourselves.

Take a stand when dealing with toxic people. This will control the situation. When I was in high school, I knew someone who took pleasure in calling everyone up to say bad things about a classmate. In one breath they’d say “I would never say anything bad about her” and in the next they would spill a list of complaints. At the time I didn’t know how to handle it. I awkwardly mumbled and got off the phone as quickly as I could.

Now that I am older, I wish I could go back in time and give my younger self some advice. I would tell that gossip “I don’t agree with you. You’d be better suited to take up this issue with that person directly.”  If you’re lucky, the person will stop gossiping with you. If you’re really, really lucky they’ll rethink gossiping altogether.  Either way, you’re taking a stand and that will draw the right kinds of people around you.

Take some time this week to look at times you are tempted to gossip. Are there jokes you chuckle at, despite the fact that they are insensitive to another culture or person? We can’t change others but we can change ourselves. Peace starts with self.

2. Consider your options

A toxic lifestyle can be addicting and hard to break away from. This is usually because we operate with our blinders on. We think our current path is the only way – that we’re stuck. This is almost never the case. If we could just step back a little, we would see that there are hundreds of directions we could take at any given time. The smoker becomes a marathon runner. The imprisoned becomes a leader.  The beggar becomes a rich man. The homebody travels the world. The stir-crazy mom with picky husband and little girl… cooks the world.

With a little course correction anything is possible. Different friends, different activities, different non-toxic path. (Incidentally, travel is a great way to discover what possibilities await).

Here’s a Nicaraguan poem about the phases of life to inspire you:

Far Away
by Ruben Dario  (1867-1916)

Ox that I saw in my childhood, as you steamed
in the burning gold on the Nicaraguan sun,
there on the rich plantation filled with tropical
harmonies; woodland dove, of the woods that sang
with the sound of the wind, of axes, of birds and wild bulls:
I salute you both, because you are both my life.

You, heavy ox, evoke the gentle dawn
that signaled it was time to milk the cow,
when my existence was all white and rose;
and you, sweet mountain dove, cooing and calling,
you signify all that my own springtime, now
so far away, possessed of the Divine Springtime.

I know things are usually a little lighter around here, but sometimes we go through heavy times. Having the right tools gets us through those times faster, so we can find peace and have fun again. 

How do you deal with toxic foods, peoples, or lifestyles? How do you find peace in it all?

THE FOOD

 

Lime & Cabbage Slaw with Yucca | Vigoron [Recipe]

What I loved most about this dish:

Oh, this is grand! The lime slaw on the comforting pieces of boiled yucca makes me so happy. This is a new favorite for me and Ava. She really enjoyed eating this with her hands. Keith even liked it, probably because the flavors are like salsa. In fact, he said that he would prefer the fresh lime dressing on salad over any other dressing he’s had to date. As someone who once swore to “only like Olive Garden salad dressing” … well, he’s come a long, long way!

What I loved least about this dish:

I wasn’t crazy about the chicharrones (although Ava had fun eating the crispy bits). I think next time I’ll stick to just the slaw and yucca.

Pineapple Horchata [Recipe]

What I loved most about this drink:

Sweet and mild, pineapple horchata is a refreshing summertime drink. Keith, aka Mr Picky liked it full strength – thick like a smoothie. I liked it somewhere in the middle.. All the recipes I found suggested using the peel and core to extract extra flavor. I find that taking little steps to make the most of our food – to stretch it – is so satisfying in our “toss and go” culture.

What I loved least about this drink:

While pineapple horchata tastes great cold, it smells faintly of baby food when warm. Very strange. I think I’m going to try to make it again with the cold method sometime – so I don’t have to heat up the kitchen. This means soaking the rice overnight and then pulverizing it in the morning to make the “rice milk.” Ava wasn’t keen on this horchata (she guzzled down the strawberry almond horchata we made for Mexico, though!).

Ava’s Corner

Pineapple Horchata

This summer I’ve seen almost everything. Laughter in sad moments. Tears in happy moments. Life is a bumble-all-over-the place, as it should be when temperatures screech up into the 100’s.

What I haven’t seen? Purple-feathered dancing ladies.

This Pineapple Horchata is certainly the closest I’ll get to this sort of carnival fun.

And every summer should have a little carnival fun, don’t you think?

Carnaval in Managua, Nicaragua. Photo by Jorge Mejía peralta.

The recipe is a cooked horchata (homemade rice drink), different from the amazing no-cook Strawberry Almond Horchata we made for our Mexican Global Table. In this drink, the Pineapple skin and core simmers with the rice and water to extract maximum flavor. Then I added extra pieces of pineapple goodness to amp up the flavor.

Puree with a sprinkling of sugar and you’re done.

Welcome to summer in a glass.

Makes a gallon

1 pineapple
12 cups water
1 cup rice
1 cup sugar, or to taste

Method:

Gather your rice and pineapple. Let the sweet pineapple fragrance help you drift away to sunny Nicaragua.

Once there, trim and core the pineapple, adding these pieces to a large pot. This is thrifty. This is smart.

Sprinkle on the rice and water…

Give it a good mix.

A little helper is perfect for this job,

And will take great pride in what she does.

Let simmer, covered, for 30 minutes.

Meanwhile, chop the rest of the pineapple into bite-sized pieces (reserving some for garnish)

When the simmering is done, remove the skin and core, then puree the rice water with up to 2 cups cubed pineapple.

I used an immersion blender, but if you use a regular blender be careful – cool before blending.

Strain the horchata and whisk together with as much sugar as you’d like. I used 1 cup.

You may drink this straight and it will be a smoothie consistency, or you can dilute it with water to make a thinner cocoction.

Either way , add a spear of sweet pineapple, or several cubes.

It makes things just a little more carnival-fun.

Enjoy!

Pineapple Horchata
Votes: 5
Rating: 3
You:
Rate this recipe!
Print Recipe
The recipe is a cooked horchata (homemade rice drink), different from the amazing no-cook Strawberry Almond Horchata we made for our Mexican Global Table. In this drink, the Pineapple skin and core simmers with the rice and water to extract maximum flavor. Then I added extra pieces of pineapple goodness to amp up the flavor. Puree with a sprinkling of sugar and you’re done. Welcome to summer in a glass.
Servings
1 gallon
Servings
1 gallon
Pineapple Horchata
Votes: 5
Rating: 3
You:
Rate this recipe!
Print Recipe
The recipe is a cooked horchata (homemade rice drink), different from the amazing no-cook Strawberry Almond Horchata we made for our Mexican Global Table. In this drink, the Pineapple skin and core simmers with the rice and water to extract maximum flavor. Then I added extra pieces of pineapple goodness to amp up the flavor. Puree with a sprinkling of sugar and you’re done. Welcome to summer in a glass.
Servings
1 gallon
Servings
1 gallon
Ingredients
  • 1 pineapple
  • 12 cups water
  • 1 cup white rice
  • 1 cup sugar , or to taste
Servings: gallon
Units:
Instructions
  1. Trim and core the pineapple, adding these pieces to a large pot. This is thrifty. This is smart. Sprinkle on the rice and water. Mix and simmer, covered, for 30 minutes.
  2. Meanwhile, chop the rest of the pineapple into bite-sized pieces (reserving some for garnish)
  3. Remove the skin and core, then puree the rice water with up to 2 cups cubed pineapple. I used an immersion blender, but if you use a regular blender be careful – cool before blending. Strain the horchata and whisk together with as much sugar as you’d like. I used 1 cup.
  4. You may drink this straight and it will be a smoothie consistency, or you can dilute it with water to make a thinner cocoction. Either way , add a spear of sweet pineapple, or several cubes.

Lime & Cabbage Slaw with Yucca | Vigoron

Today we’re taking a bite of Nicaraguan sunshine. This is the kind of sunshiny soul food that satisfies cravings. Bored cravings. Excited cravings. Lonely cravings. I’m ready for winter cravings. I miss my man cravings.  I wish I could sing cravings. It’s like the fairy godmother of salads.

This sunshine is magic.

Telica Volcano. Photo by Steffen Amann.

So what is it?

Vigoron. A heaping mound of comfort, nestled on top of deep green banana leaves. This is Nicaraguan street food, designed to make your mouth happy. First comes cubes of boiled yucca, tender like a potato. On top of that sits the cabbage slaw – seasoned with zingy lime juice, fresh tomatoes, onion, a touch of jalapeno, and cilantro. It’s like… salsa and slaw mixed in the most refreshing way.

Wait. Scratch that. Thanks to the happy helping of salt it’s a lot like … a margarita salad.

The perfect margarita.

Traditionally Vigoron is served with fried pig rinds, or chicharones. I tried this and it was fine, but I really enjoyed it with a vegan version I stumbled across at the Hispanic market down the street, labeled “wheat duro chicharones.” There are ones that look rectangular, like tubes, and others like wagon wheels. I brought several varieties home to sample and ended up loving the heavily spiced rectangular ones.

I highly recommend going to the market and hunting down a few varieties to try. Let people sample what they’d like. This makes for fun conversation, as people discuss what they enjoy most.

Serves 4-6

Ingredients:

1 small head cabbage, sliced thinly (about 10 cups)

2-3 tomatoes, chopped

1/2 an onion sliced thinly
2 limes, juiced plus extra wedges for garnish
2 tsp salt
handful cilantro, chopped
jalepeno pepper, diced, to taste

2 lbs yucca
chicharrones, to taste (either traditional pork rinds or vegan/wheat-based)

Method:

Let’s go to Nicaragua. Gather your veggies and find yourself a little waterfront kitchen.

Ometepe, the world’s largest volcanic island in a freshwater lake. Photo by Stoschmidt.

This is simple and yet so fresh.

First, cut the yucca into 3 inch pieces, then peel off the thick waxy skin with a knife or vegetable peeler. The flesh should be pretty and white. Any brown or black spots indicate age and should be cut off. This one is perfect…

Next, simmer the yucca in salted water until tender. Cooking times will vary, as yucca comes in all sizes.

For a neat demonstration on how to prepare the yucca, check out Immigrant Kitchens. 

In this picture, you’ll see the one on the left is a little underdone (I can tell because it has some opaque, white flesh in the center). When it’s done cooking it’ll be more creamy/translucent in color. Break them open and remove the woody string in the center. Cut into bite sized pieces. Refrigerate until needed.

I found it easiest to prepare the slaw while the yucca bubbled away on the stove.

Slice the cabbage and onion as thinly as possible, in quarter moons.

Be sure to add plenty of salt… with all the lime juice the salad really drinks it up, just like a margarita.

Toss the whole happy concoction with the cilantro, tomatoes, and lime juice. Let mingle for thirty minutes. Toss again before serving.

Here we are – ready for dinner. Note the several varieties of chicharones, three of which are vegan.

 To assemble your meal, start with banana leaves (if you have them), then add a mound of yucca.

Next, pile on the slaw, with your chicharones of choice and a lime wedge.

This street food is typically enjoyed without silverware, so dig those fingers in with a smile!

I’m going to make this again very soon. Just looking at it I can taste that zingy lime juice and the soft, comforting yucca.

(Hurrah for another yucca dish that is not a disaster)

Super sunshiny grand.

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

This is summer-livin’ at her finest.

Lime & Cabbage Slaw with Yucca | Vigoron
Votes: 0
Rating: 0
You:
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Print Recipe
A heaping mound of comfort, nestled on top of deep green banana leaves. This is Nicaraguan street food, designed to make your mouth happy.
Servings
4-6 people
Servings
4-6 people
Lime & Cabbage Slaw with Yucca | Vigoron
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A heaping mound of comfort, nestled on top of deep green banana leaves. This is Nicaraguan street food, designed to make your mouth happy.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 1 small head green cabbage , thinly sliced
  • 2-3 tomatoes , chopped
  • 1/2 onion , thinly sliced
  • 2 limes , juiced plus extra wedges for garnish
  • 2 tsp salt
  • 1 handful fresh cilantro , chopped
  • 1 jalapeno , diced, to taste
  • 2 lbs yucca
  • chicharrones , to taste
Servings: people
Units:
Instructions
  1. First, cut the yucca into 3 inch pieces, then peel off the thick waxy skin with a knife or vegetable peeler.
  2. Simmer the yucca in salted water until tender. Cooking times will vary, as yucca comes in all sizes.
  3. Meanwhile, slice the cabbage and onion as thinly as possible, in quarter moons.
  4. Be sure to add plenty of salt.
  5. Toss the whole happy concoction with the cilantro, tomatoes, and lime juice. Let mingle for thirty minutes. Toss again before serving.
  6. To assemble your meal, start with banana leaves (if you have them), then add a mound of yucca.
  7. Pile on the slaw, with your chicharones of choice and a lime wedge.