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About the food of Libya

The Sahara Desert in southwest Libya. Photo by Luca Galuzzi.

I feel like I’m waking from a long walk in a deep fog. I spent this past weekend in a whirlwind of food, family, friends, and… the flu. I reached 101 on Christmas Day, which was just enough of a temperature to send me off napping for the better part of the afternoon. The interesting side effect was that I was ever more appreciative of the time I was awake and able to spend time with family. Now, as we roll back into normal life – cooking Libya – I find myself soothed by the familiar routine of stovetop travel.

Translation? I’m happy as a clam to get back to business.  And – P.S. – I missed you.

So, here we are. Let’s talk Libya.

She’s a large country, mostly covered in sand (a.k.a. the Sahara). This means that the vast majority of Libya’s small population resides along the Mediterannean coast in rather crowded cities. Her people benefit from the same cooling sea as the rest of her neighbors and good thing, too, because the highest recorded temperature in the world was in Aziziya, Libya at 136F in 1922.

Yikes. I thought 112F was bad, here in Oklahoma this summer.

Forget about it.

I’d probably never get out of the ocean with temperatures like that.

Theater of Leptis Magna (2,000 BC) in Libya, situated along the Mediterranean Sea. Photo by Luca Galuzzi.

Thanks to the extreme temperatures, Libyans developed and built the “Great Manmade River” which is huuuuuuuge. Simply put, the “river” of giant pipes provides water throughout most of the country – no small feat considering Libya is about the size of Alaska. This is the largest irrigation system in the world, literally allowing life and agriculture where none could thrive before.

The food in Libya is a blend of Italian and Middle Eastern influence, with a dash of northwest Africa. Cous cous is popular, plenty of olive oil, and a healthy amount of lamb.

Perhaps because of the Italian influence, Libyans love pasta. They have an unsual trick, however. Instead of boiling their noodles in water, they cook them directly in a soupy sauce. Sounds fabulous to me.

Speaking of soup, Libyans love a good soup. They’re most well known for their lamb “Sharba” which is loaded up with plenty of lamb, chickpeas, spices, mint, parsley and olive oil.

For those with the munchies, you’ll find treats like Mb’atten, or stuffed, deep-fried potato wedges [Recipe]. Or butter cookies made with ghee, called Ghraiba [Recipe]. Goodness…

And that’s just the beginning. What food do you like from the region?

Al Bayda city and Roman ruins from Leptis Magna. All maps and images courtesy of the CIA World Factbook.

Global Gingerbread Winners!

I hope you had a happy n’ fab weekend with family and friends.

Today, let’s celebrate the world via gingerbread!

Our gracious judges, Jenny Buccos from Project Explorer and Karen Chan from Globetrotter Diaries  were so kind to look over the Gingerbread for Peace entries and came up with 3 exceptional winners. The winners will earn hundreds in prizes, including gifts from AFAR Magazine, La Mer Collection, and donations to charities of choice.

I’m so, so, so excited for them!

In third place, we have The Chrysler Building by Molly Kitchen. 

It is rare to see a gingerbread in black and white, but Molly pulled it off in style. Her beautiful structure shows great craftsmanship and we love that she put thought into how the Chrysler building related to the world as a whole.

In Molly’s words:

The Chrysler Building is one of the worlds most recognized and renowned art deco masterpieces. Its clean lines and terraced crown grace the New York skyline. The buildings simplistic and dynamic style serves as inspiration for this towering gingerbread house. As a melting pot of cultures, ethnicities, and religions, New York City, and this prominent tour de force, celebrates our world’s rich diversity.

Beautiful!

 

 

 

In second place, we have Global Peace Village by Ruth, Amanda, Elaine, and Ruby.

This amazing collection of cottages from around the world really captures the spirit of the contest. Just reading their essay you’ll see how much effort went into their creation:

Global Peace Village: From Tulsa to Amsterdam, to Dubai, to Durban, to Beijing, to the Amazon, May Peace be with You. Being from two diverse culture-Europe & Asia & now living in the US, I had to go with the global theme. In the front of the global village to the left is a Bedouin tent complete with a Persian rug, spice palm tree & camel, to the right is a depiction of a European shelter, in the center is a version of an African dwelling with the drums & Zebra, to the right of that is a South American type structure with a burro & maracas, to the back of that is a portrayal of a Chinese home with colorful fans in front and slated tiled roof, to the left is the United States with its larger homes that are very decorative during the Holidays. Included are the labels for each house with the local greeting.

Aaaaannndd…. finally, in first place, we have Feasting at the Global Banquet by Girl Scout Troop 94.

This house was chosen unanimously as the winner by the judges. Additionally, this house won our local Tulsa competition and I had the great pleasure of seeing it in person.

Here’s their essay:

We believe that sharing bread and breaking barriers is what going global is all about. In the humblest of abodes, in the remotest of regions, anywhere in the world people are always willing to share food with friends. Our global banquet table features cuisines of the world. In keeping with the spirit of the season it is surrounded with gifts of peace, harmony and unity. 

I’m pretty sure the meal in this humble house…

…would make…

…anyone hungry!

Congratulations, winners!

Be sure to check out the rest of the amazing entries.

Winners, please contact me to claim your prizes!

Reusable Grocery Bag 101 (Giveaway)

UPDATE: Thank you all for entering the contest. The lucky winner is Jordan, as chosen by Random.org! Please contact me to claim your prize, Jordan! I’ll be sure to get more in stock so everyone can purchase some soon. I’m thrilled at the wonderful response and all your fantastic emails. Thank you so much, you lift my spirit and keep me strong on this culinary marathon!

I make a lot of trips to the grocery store. Over the years I’ve tried out many different kinds of reusable grocery bags and I’ve come to some serious, life-shattering conclusions. Well, okay, maybe not that serious. But still. Here’s my thoughts, in a nutshell…

Reusable Wisdom

1. Forget about it.

If I forget to bring the bag, it’s worthless to me. The types of bags I am guaranteed to forget are the large tote style. By the time I’m done unloading the groceries, I’m ready to flop on the couch. The last thing on my mind is going back outside to put them in the car. And if I do remember? I usually forget them from the car to the grocery store, only to realize it mid-checkout line.

2. Keep it clean.

If the bag’s not washable, it’s worthless to me. I once gave Ava a yogurt drink and she put the bottle back in the bag with the lid loosely secured. Yogurt proceeded to leak all over my groceries. The bag, made of some strange, cheap material, bled colors as soon as I tried to wash it. Ridiculous.

3. To the moon with the pods. 

The little pods that fit in my purse are cute. I never forget them because they are always on me. And for a while I was satisfied with using them. But the truth is, one pod just isn’t enough. But owning more than one quickly scatters them all over, never to be found again.

I might as well be headed to the moon with as much food as I buy every week. I easily fill three bags.

Which leads me to…

The best reusable shopping bag. Ever. In the whole-wide -world is…

… three reusable shopping bags in a nifty zipper pouch.

They are small enough to pack into a purse or bag.

To bring on a camping trip.

To the farmer’s market.

To take to the moon, and back.

To never forget.

 

And, so, in the spirit of this Adventure, I thought it would be great to design a bag to celebrate the most beautiful part of Global Table Adventure – the fact that we – you and me – are hungry for peace.

In a nod to our great, big, beautiful world, you’ll be able to choose from two sets – blue or green.

Each set is a  flurry of color and is super fun when all bulging with beloved groceries.

They’re coming in 2012.

To enter to win a free set, send me an email with the title “Shopping Bags” and leave a comment here. I’ll let you know when they’re in stock and you can get as many as you need for your adventures!

Season’s Greetings!
Love,
Sasha & family

My very global Christmas menu is… vegan!

Sometimes I have my act together. Like Thanksgiving. I was pretty well organized and knew what I wanted to make way ahead of time. I had a grocery list two weeks before necessary and practically had everything timed out to the minute. Not today. I am still desperately trying to figure out what to make for our big holiday dinner in just a few days.

Mom”s been mostly vegan these last couple of years days so I’m thinking we’ll have mostly vegan and vegetarian dishes, with one or two other treats, for Keith and I.

So here are the contenders…

Side Dishes:

There’s a half ton of great vegan side dishes around the world. Many of my favorites are from back before I had figured out how to take a nice picture or write an entertaining post. However,  the recipes still taste great and are worth consideration. I’ll have my mom pick one or two of these:

Mediterranean Roast Veggies (Briam) [Recipe]

First up is this layered casserole from our Cypriot Global Table. I love it because it’s so simple to make – simply stack eggplant, zucchini, and potatoes with herbs, tomato sauce, and plenty of good olive oil. Depending on how many people you need to feed, it’s easy to scale up or down. Fantastic!

Armenian White Bean Plaki [Recipe]

If ever a dish reminded me of my mother, this is it. She loves beans and this particular recipe is prepared with tons of fresh veggies, garlic and onion… good paprika, and a splash of fresh lemon juice and olive oil – all her favorite ingredients. As a bonus, it serves a crowd and is totally potluck friendly. Typically served cold in the summer, it’s also very comforting warm in the winter.

Spinach Bhaji (Palong Shaak Bhaji) (Bangladesh) [Recipe]

My mom is a fan of spinach so I included two recipes for her to choose from. This first one is seasoned with a really enticing Bangladeshi five spice – basically a blend of fennel seed, mustard seed, black nigella, golden fenugreek and brown cumin seed. You can make your own or pick up a blend at your local Indian market. The flavor is so exotic – superb.

Warm spinach and mushroom salad from Andorra [Recipe]

This is a fantastic warm spinach dish, made with raisins, garlic, white wine, mushrooms and slivered almonds. Quick, easy, full of nutrients and gone in a flash. You’ve been warned.

Carbssssss…..

Mountain Gnocchi [Recipe]

And then there’s this pretty number from Lebanon – maakroun, or mountain gnocchi with a totally vegan garlic/lemon/olive oil sauce. The sauce is perfectly creamy and absolutely fantastic – mostly because it uses an entire head of raw garlic. So make sure everyone has a little. Garlic breath is an all or no one situation, I think.

Maple Glazed Rutabaga (Finland) [Recipe]

This fab dish is vegetarian and I’m including it because it’s one of my all-time favorite recipes both because of how easy it is to make as well as how fantastic it tastes. I make it with butter, maple syrup, and loads of love. It stands up to any holiday roast and is a nice change from carrots or potatoes.

So that’s it… those are some of the dishes we’re considering – 99% vegan and 110% good.

I’d love to hear what you’re making and have made for holiday dinners.

I want more ideas…

Make my tumble rumble!

P.S. Don’t forget to check out our Global Thanksgiving ideas, too.

A week of global celebrations

We’re taking a week to celebrate.

To smile and laugh.

To throw imaginary snowballs.

To sing songs at the top of  lungs, despite the fact that we don’t know all the lyrics.

To quote Ava: “we wish you, we wish you… we … wish you…WE WISH YOU!!!”

(She’s working on memorizing the rest)

I’m also going to share some great Global tidbits with you throughout the week.

Here’s the itinerary:

Global holiday menu ideas
Sneak peak of our very own Global Table Adventure reusable shopping bags (!)
Global New Year’s ideas
Winners of our Gingerbread for Peace competition

Meanwhile, feel free to browse the interactive map filled with countries I’ve cooked.

And be sure to check out our halfway video. Spread the love!

Monday Meal Review: Liberia

THE SCENE: The first of two cakes.

I walk up to her proudly. I carry the still-warm cake in my hands. The scent of cinnamon, and molasses fills the room.

“What is it?” she asks, peering into the pan.

“Gingerbread cake” I reply.

“Ooh,” she says.

With a quick flourish I flip the cake over onto the platter.

“Should we see what it looks like?” I ask.

Her eyes grow wide.

“Yeah!” she says.

Dramatically, I raise the pan.

“What is it?” she gasps, staring at the golden rings of delicately overlapped plantains.

“Plantains” I say, smiling.

She recoils, like a vampire from garlic. It’s been a while since we’ve had plantains. They’re like strangers again.

“It’s… it’s… bananas!” I hurriedly say, grasping to find something she can relate to.

She comes closer again, looking at the buttery, sugary goodness.

“Bananas!” she smiles.

But I can’t lie. Not for long, anyway. I wait until the exact moment she takes a bite to correct myself.

“Yes, plantains are like bananas. These are plantains.”

With the food already in her mouth, she’s guaranteed to taste the new food despite any misgivings based on name alone. It’s not the first time I’ve played this trick. After a year of the child insisting she doesn’t like butter, I recently gave her a thick slice of still-warm homemade bread, lathered up with butter. The butter had melted into the bread, making it all but disappear until… until, Ava bit into the soft, warm piece of heaven. As her mouth shut, I casually said “That peice has butter on it.”

She looked up at me with huge eyes.

“Ava like butter” she said. Over and over again. And she continues to say it every time butter is on the table, on the counter, near her, or around her.

“Ava like butter.”

This time, the trick didn’t work out quite the same. Ava finished chewing her bite of cake and then asked to get down.

“Don’t you want some more?” I ask.

“No thanks,” she says. “I tried it.”

But the next day, when I make the gingerbread cake for the second time – with ripe plantains, she actually chows down (see video at bottom of post).

Phew.

THE FOOD

Ham & Green Bean Jollof [Recipe]

What I like most about this dish:

Jollof is total comfort food. I love the slight, tingling spice, the pretty green and pink and red, and how the flavors combine. I mostly love how fantastic this is the next day as fried rice. Amazing. Miss Ava didn’t want to try it at first, but she gave in and ate up two entire bowls.  Mr Not as Picky, Keith, was a fan of this, particularly the fried up leftovers. I always know when I’ve done well – it’s the times when he can’t stop eating – even when he’s already totally, completely, painfully full.

What I like least about this dish:

Not much. Just be sure to let the rice steam for several minutes before trying to fluff it…. otherwise you might squish the still-soggy grains.

Plantain Gingerbread Upside-Down Cake [Recipe]

What I like most about this dish:

The cake is spot-on. Not too sweet, not to heavy – then topped with brown sugar, butter and plantains? Yes, yes, yes. Keith adored the crispy, butter edges which he said tasted better than a muffin top. Ava liked it too, mostly because I didn’t cut it up into tiny pieces for her.. she used her fork like a big girl and figured out how to eat it by herself.

What I like least about this dish:

Don’t use unripe plantains. The ones I used the first time I made this recipe were not ripe enough and the result was a plantain that was a bit tough. If you pick a plantain that has turned dark, you’ll end  up with a softer, more banana-like texture. That’s what you want to go for!

Warm Mango and Cloves [recipe]

What I like most about this dish:

Everything. The still-warm, spiced mango tastes like pie. It tastes like cream. It’s warm and cozy. And it’s full of fiber. Which is just what you tell yourself when you polish off the entire bowl. No guilt, right?

What I like least about this dish:

Nothing, although I think it would be outrageous spooned over vanilla ice cream. With a slice of gingerbread cake.

Ava’s Corner

Smoked Ham & Green Bean | Jollof

I’m that girl who orders the same thing over and over again at restaurants. I know – not what you’d expect from someone cooking the world. But I can’t help it. I like knowing what to expect. Plus, there’s nothing worse than wasting hard-earned money on a dish that I could possibly end up hating. After all, it’s not like I can send the food back just because I don’t like it.

Now, to be fair, I’m a completely different person at home. Without the burden of outrageous restaurant bills, I’m a free spirit.  I play with food. Experiment. Get all MacGyver on it. If things begin to head south, I’m quick on my feet. A dash of this and a squirt of that will usually bring the meal back into edible form. I rarely make the same thing, the same way, twice.

Well, today we’re revisiting Jollof – a dish we made a few months ago with such success that I thought I’d make another popular variation for Liberia, a country that loves Jollof as much as any other West African country.  The last version was vegan, so this time we’re going with ham and eggs and using a different combination of veggies. You could find this Jollof in roadside stands as well as in someone’s home.

A little familiar mixed with a little MacGyver.

Works for me.

P.S. leftovers make outrageously good fried rice.

Serves 6

Ingredients:

2 cups green beans, sliced in 1 inch pieces
1/2- 1 lb smoked ham steak, cubed
vegetable oil
1 onion, chopped
2 cloves garlic, sliced
1 tsp ginger (fresh grated or ground)
1/2 tsp cinnamon
1/4 tsp cayenne
15 oz can tomato sauce or puree
2 cups white rice
1 quart water or stock
salt and pepper, to taste

Garnish:

1 Hard-boiled egg per person, sliced

Method:

First, put on your smile, hard-boil as many eggs as you’d like, and refrigerate until meal time.

Meanwhile, chop up a mini mountain of green beans …

… and place that mountain next to smoked ham, onion, ginger, and garlic mountains.

Then, in a large pot, saute the onion, garlic and ginger in plenty of oil until just beginning to turn golden brown. Add the spices, stirring and letting cook in the oil for a few seconds.

Next, add the tomato sauce and reduce until thick and pasty. You’ll know when it’s ready when a wooden spoon drawn through the mixture leaves a distinct line.

And when it tastes like caramelized tomato goodness.


Next, pour on the beautiful rice, green beans, ham and stock. Give the mixture a stir and season with salt and pepper as desired.Bring to a simmer, cover and cook about 20 minutes, or until the rice is done.

Meanwhile, take a walk on a Liberian beach, lay down, and listen to the ocean’s dreams.

Girl in Kpaiyea, Liberia. Photo by gbaku. Coast in Robertsport, Liberia. Photo by Global Photographer.

When you get home, remove lid and steam dry the rice for about five minutes. Meanwhile peel and slice the eggs.

Serve one egg per person.

The rice will be just a little spicy thanks to the cayenne pepper.

And a little eggy. And a little hammy.

It’s like the chef salad of rice dishes.

Without any salad.

I know, I know.

Welcome to my mind.

Happy Sunday, friends.

Have a fantastic evening.

Smoked Ham & Green Bean | Jollof
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The last version was vegan, so this time we're going with ham and eggs and using a different combination of veggies. You could find this Jollof in roadside stands as well as in someone's home.
Servings
6 people
Servings
6 people
Smoked Ham & Green Bean | Jollof
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The last version was vegan, so this time we're going with ham and eggs and using a different combination of veggies. You could find this Jollof in roadside stands as well as in someone's home.
Servings
6 people
Servings
6 people
Ingredients
  • 2 cups green beans , cut in 1" pieces
  • 1/2 - 1 lb smoked ham steak , cubed
  • 1 onion , chopped
  • 2 cloves garlic , sliced
  • 1 tsp ground ginger -OR-
  • 1 tsp ginger , grated
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne
  • 15 ounce tomato sauce -OR-
  • 15 ounce tomato puree
  • 2 cups white rice
  • 1 quart water -OR-
  • 1 quart stock
  • salt , to taste
  • pepper , to taste
  • eggs , hard-boiled
Servings: people
Units:
Instructions
  1. Hard-boil as many eggs as you'd like, and refrigerate until meal time.
  2. In a large pot, saute the onion, garlic and ginger in plenty of oil until just beginning to turn golden brown.
  3. Add the spices, stirring and letting cook in the oil for a few seconds.
  4. Add the tomato sauce and reduce until thick and pasty. You'll know when it's ready when a wooden spoon drawn through the mixture leaves a distinct line.
  5. Pour on the beautiful rice, green beans, ham and stock. Give the mixture a stir and season with salt and pepper as desired.
  6. Bring to a simmer, cover and cook about 20 minutes, or until the rice is done.
  7. Remove lid and steam dry the rice for about 5 minutes.
Recipe Notes

Garnish:

1 Hard-boiled egg per person, sliced

Warm Mango and Cloves

Welcome to my weakness. The mango. If you’ve been paying attention, you may have noticed I make a lot of recipes with this heavenly fruit. Quite possibly I’ve made more mango recipes than anything else.

Everything about the mango is perfect. Sweet. Golden. Juicy. And, right now, totally in season.

So, go find one (or five hundred).

Rain or shine.

In Liberia they like to chop them up and cook them with cloves. About four cloves will give the mango an alluring, but not overpowering flavor – reminiscent of pie filling. If the mangoes are perfectly ripe, they don’t even need sugar. Otherwise, a spoonful should do you.

Cook for just ten minutes and serve this as-good-as-pie-filling with a big dollop of whipped cream. The whipped cream melts just a little from the heat of the snuggly-warm mangoes…

Good luck sharing this with anyone else.

I ate the whole thing by myself.

Ava was napping. Keith was working.

And I, … well, I have no regrets.

Here’s how you do it:

Serves 1-2

Ingredients:

2 cups cubed, ripe mango (about 2 small champagne-style mangoes)
4 whole cloves, or more to taste
1/8 cup water
1 Tbsp sugar, or as needed

Garnish (for non-vegans):

Whipped cream, to taste

Method:

Add mango, cloves, water, and sugar to small saucepan. Simmer 10 minutes. Serve hot with whipped cream.

Inspired by The African Cookbook.

Warm Mango and Cloves
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About four cloves will give the mango an alluring, but not overpowering flavor - reminiscent of pie filling. If the mangoes are perfectly ripe, they don't even need sugar. Otherwise, a spoonful should do you.
Cook Time
10 minutes
Cook Time
10 minutes
Warm Mango and Cloves
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About four cloves will give the mango an alluring, but not overpowering flavor - reminiscent of pie filling. If the mangoes are perfectly ripe, they don't even need sugar. Otherwise, a spoonful should do you.
Cook Time
10 minutes
Cook Time
10 minutes
Ingredients
  • 2 cups mango , ripe (about 2 small champagne-style mangoes)
  • 4 whole cloves
  • 1/8 cup water
  • 1 Tbsp sugar , or as needed
Servings:
Units:
Instructions
  1. Add mango, cloves, water, and sugar to small saucepan. Simmer 10 minutes. Serve hot with whipped cream.
Recipe Notes

Garnish (for non-vegans):

Whipped cream, to taste

Plantain Gingerbread Upside-Down Cake

 

I’m not really a dessert person, so it’s all the more surprising when I come across a recipe which makes me want to lock the doors, draw the curtains, and eat until every last crumb is gone.

I mean, seriously. Plaintain Gingerbread Upside-Down Cake??!

If this isn’t the perfect holiday recipe, I don’t know what is. And of all the places for it to come from…

Denmark is known for gingerbread. Germany. Even the United States. But I was genuinely surprised to find gingerbread cake in the bustling big cities of Liberia. Now, I’m not talking the same-old gingerbread you’ve had before. This is an African spin. Yes, it’s a standard upside-down cake, but instead of pineapple, it boasts a dizzying spiral of ripe, tropical plantains – a perfect match for the molasses-based cake.  The butter and brown sugar bubble and brown, making the edges of the cake just a little bit crisp – which is the best part.

For those of you wondering, the love of gingerbread comes from Liberia’s historical ties with slaves freed from the United States. They imported recipes and ideas from the United States into their new home – specifically, Monrovia. And, personally, I’m really glad they did.

P.S. You’ll want to assign a guard to this cake, or it’ll all be gone the second you look away.

Makes one, eight-inch cake.

Ingredients:

Dry ingredients:

1 1/2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
pinch salt

Wet ingredients:

2 eggs
4 Tbsp butter, melted
1/4 cup molasses
1 tsp vanilla extract
1/2 cup milk

Base:

4 Tbsp butter
1/4 cup brown sugar
1-2 ripe plantains, sliced 1/8 inch thick

NOTE: The plantains should be turning black and about the texture of a banana when sliced. If they are green they’ll be hard as a rock, even after cooking, and you’ll be disappointed. You can substitute bananas for the plantains but, once cooked, they’ll probably soften to the point of disappearing into the cake. Tasty but not necessarily beautiful.

Also, I found I didn’t need to butter my cake pan because the extra butter on the bottom of the pan bubbles up the sides. You could, however, butter your pan if you aren’t sure. It can’t hurt!

Method:

First things first – let’s get creative. Put on a wacky apron. Dance to some Liberian Music.

Let your inner artist out! You’re going to need it for this recipe.

Ok, now go ahead and preheat the oven to 350F.

Whisk the dry ingredients together. Mmm cinnamon and ginger. Cloves and nutmeg. Yes, yes, yes, YES.

Now mix the wet ingredients together, making sure to use the full 4Tbsp of melted butter.

(Why? Because butter tastes like “good.” You’ll be glad you did. Trust me.)

Place your cake pan over low heat on the stovetop. Add the remaining 4 tablespoons of butter and the brown sugar. Once melted, stir to make an even coating on the bottom of the pan and remove from heat.

Now the fun part! Layer the sliced plantains around in overlapping circles. I could get about 2 circles in my 8″ cake pan, plus a final circle in the center.Beautiful!

Now, add the wet ingredients to the dry and whisk to combine. Pour into the cake pan.

Bake for 35-40 minutes or until a toothpick comes out clean (one reader let me know hers took about 50 minutes, so be sure to check it with the toothpick). Let cool 30 minutes, then invert onto a platter and serve it up!

This would be really, really good with a dollop of whipped cream and a Red Love Latte.

 

But as I mentioned before, you’ll want to assign a guard to this cake…

… and even then, results aren’t guaranteed.

(for the guard or the cake).
Happy Baking!
Much love to you and yours,
Sasha
Plantain Gingerbread Upside-Down Cake
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It's a standard upside-down cake, but instead of pineapple, it boasts a dizzying spiral of ripe, tropical plantains - a perfect match for the molasses-based cake. The butter and brown sugar bubble and brown, making the edges of the cake just a little bit crisp - which is the best part.
Cook Time Passive Time
35 minutes 30 minutes
Cook Time Passive Time
35 minutes 30 minutes
Plantain Gingerbread Upside-Down Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It's a standard upside-down cake, but instead of pineapple, it boasts a dizzying spiral of ripe, tropical plantains - a perfect match for the molasses-based cake. The butter and brown sugar bubble and brown, making the edges of the cake just a little bit crisp - which is the best part.
Cook Time Passive Time
35 minutes 30 minutes
Cook Time Passive Time
35 minutes 30 minutes
Ingredients
Dry ingredients
  • 1 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 pinch salt
Wet ingredients
  • 2 eggs
  • 4 Tbsp butter , melted
  • 1/4 cup molasses
  • 1 tsp vanilla extract
  • 1/2 cup milk
Base
  • 4 Tbsp butter
  • 1/4 cup brown sugar
  • 1-2 plantains , ripe, sliced 1/8" thick
Servings:
Units:
Instructions
  1. Preheat the oven to 350F.
  2. Whisk the dry ingredients together.
  3. In another bowl mix the wet ingredients together.
  4. Place your cake pan over low heat on the stovetop. Add the remaining 4 tablespoons of butter and the brown sugar. Once melted, stir to make an even coating on the bottom of the pan and remove from heat.
  5. Layer the sliced plantains around in overlapping circles.
  6. Add the wet ingredients to the dry and whisk to combine. Pour into the cake pan.
  7. Bake for 35-40 minutes or until a toothpick comes out clean.
Recipe Notes

NOTE: The plantains should be turning black and about the texture of a banana when sliced. If they are green they'll be hard as a rock, even after cooking, and you'll be disappointed. You can substitute bananas for the plantains but, once cooked, they'll probably soften to the point of disappearing into the cake.

Menu: Liberia

I did it. I made two desserts for Liberia. And I smiled the entire time. How could I not? I was in a good mood. Just look at this kid. Look at her. She’s an angel  for goodness sakes. Plus, I’m pretty sure angels only eat sweets.

That’s what she’d have me believe, anyway.

As for the Jollof – we tried a vegan version and loved it so much that I put together this meat-lovers variation.

What sounds good to you?*

Smoked Ham & Green Bean Jollof
This is big time comfort food. A large pot of rice seasoned with tomatos, cinnamon, cayenne, garlic and ginger, then cooked with smoked ham and green beans. Traditionally served with hard-boiled eggs.

Plantain Gingerbread Upside Down Cake
Warm, sweet gingerbread cake – perfect for teatime, dessert, or anything in between. The plantain is arranged in concentric circles on top of ooey gooey brown sugar and butter. The cake makes a dazzling display at any holiday spread or potluck.

Warm Mangoes with Cloves
I prefer to cook for other people, but this is a dessert I’d happily make just for little ol’ me. Sweet mangoes cooked with cloves until delicately spiced, just like pie filling. Serve with a cloud of whipped cream.

 *All recipes and meal review will be posted by Monday morning.

About the food of Liberia

Dancer in Liberia. Photo courtesy of Meg Riggs. Students in Bong County Liberia. Photo courtesy of USAID.

My feet might as well be jingle bells and my smiles made of gingerbread. I’m feeling the holiday spirit. I made cookies. There are parties to attend – dresses to wear – gløgg to drink. I even mailed out our holiday letter yesterday – one of my favorite traditions because it slows me down enough to reflect on the last year. Complete with family portrait, the entire project becomes a time stamp in an otherwise chaotic life, perfect to share with our dear family who all live so far away.

In the midst of all this wintery merriment, the time also came to explore the food of Liberia, a country on the coast of West Africa known for her hot, tropical weather. A place where, as Anthony Bourdain says, “a puff of air is an event.” I wondered, hope against hope, if there is some food Liberians might like that would be remotely “holiday” themed.

I was in luck.

Lake Bomi, Tubmanburg, Liberia. Photo by Sahmeditor.

For those of you who know a bit of Liberia’s history, perhaps this won’t seem so strange. You see, due to parts of Liberia being settled by slaves freed from the United States, the people brought with them an enduring love for many things Americans do – gingerbread cake, pumpkin pie, and coconut pie. Of course, these dishes aren’t exactly the same, as they’ve evolved and adapted since they were first brought to Liberia. For example, the gingerbread cake contains plantain and the coconut pie is heavy with fresh, shredded coconut.

Of course, there are more traditional West African foods found in Liberia as well – and no shortage of them – like Groundnut Soup and Jollof Rice – both of which we’ve made for other Global Table meals with great success. Liberians are also well-known for sharing a pot of goat soup, especially during times of celebration. The soup – and most meals, in fact – are served with rice or fufu – a cassava based starchy paste/ball that is eaten by hand.

Like most of West Africa, red palm oil, palm wine, and palm nuts are used throughout the cooking, giving the characteristic red color and unique flavor.

For dessert, if pie isn’t on the menu, fresh tropical fruit is the clear choice. With mangoes so juicy you’ll forget your name, Liberia definitely sweetens the deal by cooking them with a few cloves and serving with a cloud of whipped cream.

Goodness. Liberia definitely has the right idea.

These are just a few tidbits about the food of Liberia. I also highly recommend Anthony Bourdain’s episode on Liberia, where he gives a first-hand look at a remote tribe, so deep into the heart of the country, no map can find them. Just GPS coordinates.

What is your favorite food from this region?

Flag and maps courtesy of CIA World Factbook. Photo of Monrovia by Erik Hersman.

Monday Meal Review: Lesotho

THE SCENE

I sink into the couch, tired from cooking all day. Malky makes tight circles on my lap, looking for a place to settle.

I weigh my options. An entire espresso machine is out of the question. I only need to froth hot milk, for goodness sakes. No need to be extravagant.

The clock ticks past 4:30 p.m.

There isn’t time to shop around for one of those fancy, battery-operated, milk-frothing wands either. The closest store is too far away. And, if I am going to get pictures of these lattes before nightfall, I need to make the tea within the next 45 minutes.

Malky finally settles into my lap, purring. Too distracted to pet him, I pick up the phone. I stare at the black screen a moment, before waking it up and dialing. Two rings and he answers.

“Keith,” I say, ” I need you to stop by the coffee shop on your way home. I ran out of time and it’s almost dark”

“What do you need?” he asks.

“A giant cup of steamed milk. As big as you can get.” I grimace a little as I say it, imagining the reaction of the baristas. Poor Keith.

Silence.

“What for?” he finally asks.

“A red latte. We’ll have tea when you get home. It’s for Lesotho. Is that okay?”

And, of course, it is.

For the next thirty minutes I brew the Rooibos tea, cut up magazines with Ava, and give Malky a couple of quick pats on the head. When Keith walks in the door, I hug him, grab the milk and begin to assemble the lattes. There is only one problem. Even with a travel time of less than five minutes from the coffee shop, the steamed milk is now mostly deflated.

While I am discouraged, Ava doesn’t know the difference. This is her first latte. Ever.

And… drumroll… She. Loves. It.

A week goes by and all I hear all about are those bubbles. And cinnamon goes into every drink.

And so, of course, I have little choice when I pass by the frothing wands at Whole Foods, which sit alluringly next to the French Presses and other coffee paraphernalia.

The next time I make Ava tea she gasps a little. “Tea with bubbles,” she says, as if she’s seeing them for the first time.

She guzzles her mini cup and let’s out a contented sigh.

“Are you sure you’re just two and a half?” I ask, laughing despite myself.

THE FOOD

Red Rooibos Latte [Recipe]

What I liked most about this drink:

I honestly can’t decide what I like most about this drink. I love the rich flavor of espresso-strength rooibos tea. I love the creamy, frothy milk. And I adore the traditional hit of honey and cinnamon. Ava drank an entire mug of the stuff, which is totally fine because it is a naturally decaffeinated drink. Mr Not-as-Picky, Keith, sipped and sipped on it, thought very hard, and eventually decided it was good. He then proceeded to drink another Rooibos Latte with me a few nights later, for the first time in… ever.

What I liked least about this drink:

Bottom line, I didn’t have a milk frother. But I took care of that and, $11 later, I have had lattes every morning since. In fact, I warm and froth the milk in my little Middle Eastern stovetop coffee pot. It’s perfect.

Papa [Recipe]

What I liked most about this dish:

Papa tastes like a good, old-fashioned breakfast I know all about – grits. When I asked Keith to taste it, he surprised me with “I already did!” I was inclined to not believe him, until he quickly added – it tastes like grits. Good boy. Miss Ava poked at it but would not be convinced to try any. She almost did simply because of the name. I’ll try again another time, because I think she’ll like it.

What I liked least about this dish:

Not much, although my inclination was to slather the papa with melted butter and cheese. Not exactly a traditional thing to do with food from Lesotho.

Moroko Mash [Recipe]

What I liked most about this dish:

The particular moroko we made turned out to be a fabulous variation on traditional mashed potatoes. The mild mustard flavor is great with chicken or pork chops and gravy. While many versions of moroko can be simply chopped stewed greens, I think we found something that we’ll be making over and over again. Win!

What I liked least about this dish:

Ava’s been anti-mashed potato lately – a new phase, I suppose – so this dish was also a challenge to serve her. Especially because her belly was full of tea when I tried. I’ll definitely be making it again and serving it when she’s good and hungry.

Ava’s Corner:

httpv://www.youtube.com/watch?v=ZmOwVQUwTE0

Thanks to Sharol for her help this week, all the way from Lesotho.