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Roasted Lobster Tails with Coconut Curry Dipping Sauce

We’re all friends here, right?

I need to tell you something important. I’m learning to step out of my comfort zone. Not just once in a while. Once a day. It’s scary but also rewarding. Sometimes, though, you can take too big a step. I’m learning that baby steps are better.

Let me put this into context for you.

Deciding whether or not to make this recipe caused quite the dilemma. You see, the last time I made lobster was traumatic.

Have you ever made live lobster? It’s stressful. It makes me sad just thinking about it.

Here’s the reality: I put on a brave face and went for it, but stepped too far out of my comfort zone. The result? I secretly vowed to never make lobster again.

Birnie Island Lagoon. Photo by Joann 94024.

Then Kiribati skips into my life and, like a breath of fresh air, Kiribati tells me lobster is normal. That lobster is a way of life.

And Kiribati tempts me with a 1 step coconut curry for dipping.

<deep breath>

Time to step out of my comfort zone again.

Not wishing to relive any part of my past trauma, I changed up my game plan. I used baby steps.

Have you heard of frozen lobster tails?

They’re the friendly way to make lobster. Turns out I can deal with frozen lobster tails.

For this recipe I chose northern Australian lobster tails because they are similar to the lobsters available in Kiribati. Some of them are 1 lb each. If you’re not aware, this is Very Large when it comes to lobster tail goodness.

Take the time to thaw them overnight. Cook ’em up in the oven and serve with coconut curry on a bed of rice.

You’ll be glad you did.

Serves 4

Ingredients: 

4 Australian lobster tails
vegetable oil
1 14 oz can coconut milk
1 1/2 tsp homemade curry powder
salt

Method:

How to make a fancy lobster tail at home:

Thaw tails overnight in the refrigerator.

Preheat the oven to 375F.

(1) Then, using kitchen shears, cut each one down the back, stopping at the last segment before the tail piece. (2) Take hands and bend back the tail until you hear a loud crack. Run fingers between the meat and the bottom membrane, freeing tail meat from the shell. (3) Pull meat up and over the shell, pressing the shell shut beneath it. (4) The tail meat can thus piggyback on top of the shell.

Phew. This video helps. It’s easier than it looks.

Give it the lobster meat a generous coating of oil. Bake for 1 1/2 minutes per ounce of weight.
TIP: Have the fishmonger tell you what each tail weighs (or wrap them up separately so the tag will tell you). My tails weren’t all the same size, so I just took the smaller ones out first so as not to overcook them.
Meanwhile, whisk together curry powder in a small saucepan with the coconut milk and salt. I used light coconut milk, but you can go as rich as you’d like. Cook until hot.
To finish off this meal, serve the curry mixture on the side, instead of butter.
And if you can get a 2 year-old to eat it, even better. 
I had mixed results.
Hope you have a lovely day!
Roasted Lobster Tails with Coconut Curry Dipping Sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
For this recipe I chose northern Australian lobster tails because they are similar to the lobsters available in Kiribati. Some of them are 1 lb each. If you’re not aware, this is Very Large when it comes to lobster tail goodness. Take the time to thaw them overnight. Cook ‘em up in the oven and serve with coconut curry on a bed of rice. You’ll be glad you did.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Roasted Lobster Tails with Coconut Curry Dipping Sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
For this recipe I chose northern Australian lobster tails because they are similar to the lobsters available in Kiribati. Some of them are 1 lb each. If you’re not aware, this is Very Large when it comes to lobster tail goodness. Take the time to thaw them overnight. Cook ‘em up in the oven and serve with coconut curry on a bed of rice. You’ll be glad you did.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
  • 4 lobster tails (Australian), if frozen thawed overnight in the fridge.
  • vegetable oil
  • 14 oz coconut milk
  • 1 1/2 tsp curry powder
  • salt
Servings: people
Units:
Instructions
  1. Preheat the oven to 375F. (1) Then, using kitchen shears, cut each one down the back, stopping at the last segment before the tail piece. (2) Take hands and bend back the tail until you hear a loud crack. Run fingers between the meat and the bottom membrane, freeing tail meat from the shell. (3) Pull meat up and over the shell, pressing the shell shut beneath it. (4) The tail meat can thus piggyback on top of the shell.
  2. Give it the lobster meat a generous coating of oil. Bake for 1 1/2 minutes per ounce of weight. TIP: Have the fishmonger tell you what each tail weighs (or wrap them up separately so the tag will tell you). My tails weren’t all the same size, so I just took the smaller ones out first so as not to overcook them.
  3. Meanwhile, whisk together curry powder in a small saucepan with the coconut milk and salt. I used light coconut milk, but you can go as rich as you’d like. Cook until hot.
  4. To finish off this meal, serve the curry mixture on the side, instead of butter.

Menu: Kiribati

What is it about Wednesday’s? They’re such a transitional day. A day when the weekend is too far away. From both sides.

Listen, I want to tell you a secret. Although I like people, I’m rather shy. I don’t do a good job of being myself around new friends. Sometimes I trip and other times spill things on myself.  Sometimes it happens all at once.

Kiribati is a new friend. I’m trying hard not to trip. I hope you’ll understand if I take it slow. We’re getting our feet wet with two dishes in the hopes of dissuading any big messups. Still, I think you’ll like them. After all, Kiribati – all the way out in the great, big, wild ocean – is all about really simple food with big flavor. That’s something I can get behind.

What sounds good to you?*

Roasted Lobster Tails with Coconut Curry [Recipe]
Here’s the most ridiculous thing. Earlier on this Adventure, I vowed I would never  make lobster again. But I did. Thanks to Kiribati. True story. More on this tomorrow.

Sweet Coco Pumpkin with Pandan Leaves [Recipe]
I don’t believe in weird desserts. This is totally not weird. This is sweet, and pumpkiny, and pandany. And it’s regular fare in Kiribati. Get into it – this is pumpkin season. It’s time.

*All recipes and reviews will be up by Monday morning.

About the food of Kiribati

Inspiration for our Global Gingerbread Contest: the Former Kiribati House of Assembly. Photo by Roisterer

Every country has a distinct personality. Think of Kiribati as a distant relative – one you might not have even known existed.

And I don’t mean your grouchy Aunt Lola.

Nope. I mean an upbeat and exotic cousin – one that somehow also manages to exude simplicity and thrift. At her most basic, Kiribati’s a hodge podge of 33 teeny weeny coral atolls in Oceania. Translation? Kiribati’s landmass is so small that “island” is not an appropriate way to describe her situation (although the grouping is officially called the Kiribati Islands – confused yet?).

Fire truck, pandanus tree, flag and maps. Courtesy of CIA World Factbook.

To be honest, I had never heard of Kiribati before GTA. It only took a few internet searches to realize I was not alone. Most of the information about Kiribati was sparse and – as I was to learn – completely wrong. The little good information I could dig up was found in World Cookbook for Students and on a neat web site called 12 Months in Kiribati (about a guy and gal volunteering in Kiribati for – you guessed it – twelve months. They site is mid-process, so you can jump in and enjoy it as their adventures unfold).

I contacted the authors, Pete and Nicky Holden for more information. They were kind to send a few emails to help me wrap my brain around the food of Kiribati.

At the end of the day, if I had to sum Kiribati’s cuisine up with one word, it would be FISH.

Lots and lots of fish. Nicky says the most popular seafood is: “lobster,yellowfin or skipjack tuna, but also other fish (fried, boiled, battered and deep fried, baked… anything you can think of). […] Kiribati is a coral atoll (not volcanic, fertile soil like most of the Pacific), so not much grows here. Coconut, breadfruit treas and pandanus are the main things that grow. Things like pumpkin, cabbage and cherry tomatoes have been introduced, so they grow too. […] little bananas are everywhere.”

She adds that curry powder, rice and canned goods – such as corned beef (something that also showed up nearby Fiji’s menu)  – are all popular, although in each case they’re imports. Exotic items like ginger, garlic, and chili peppers are all imported and not used in daily cooking. A basic meal might include fish or lobster with coconut milk & curry powder [Recipe], finished with sweet pumpkin and pandan leaves [Recipe]. Boiling and underground roasting is kept plain and simple.

It’s fun getting to know a new country. Even if she’s been there all along, just waiting for someone to notice.

What are your favorite foods from this region?

Tarawa, Kiribati. Photo by Luigi Guarino.

Monday Meal Review: Kenya

A long day of play makes for a very tired toddler.

THE SCENE

“Look Ava,” I said, “You can pick up the meat with your bread – it’s called chaaa-paaa-teeee.”

Ava laughed.

Then, without blinking, she screwed her face up tight and cried.

Then she laughed.

Then she threw her head back and tried to squirm out of her high chair.

Ava was tired. Really tired.

“Watch how mamma does,” I continued, trying to stay upbeat.

I tore a piece of the still warm chapati and used it to pinch a small piece of meat between my fingers.

Trying to look nonchalant, I offered it to her.

“No!” she wailed. I popped it into my mouth and offered her some plain stewed beef instead. She continued to wail without stopping until her little face was beet red. Keith went and shut the windows.

On his way back, he scooped her up and gave her a bear hug. Then they sat together, in his seat. Thank goodness. She loves sitting in his lap when she’s tired. On napless days it’s often the only way she’ll eat.

But even on his lap, Ava had no interest in using the chapati like silverware. She clung with serious determination to her little spoon and fork, only eating a sliver of a meal – and really only when Keith would feed her.

Fast forward four days and several sleep cycles later. Our Kenyan meal was long gone, as was Ava’s bad mood.

And that’s when she surprised me.

We were eating a brothy chicken and wild rice soup that I’d whipped up from chicken bones and all the random veggies I found lurking in my refrigerator. A real hodge-podge dinner. I passed around a bowl filled with pieces of naan to fancy it up.

The room fell silent as we happily scooped and slurped, dunked, and spooned. I looked up to see how Ava was doing, only to find that she had the rather thick naan between her fingers, trying to “pick up” the soup.

As her little hand worked to get a piece of chicken, she looked over at me, seeking affirmation that she was doing a good job.

Naturally, I beamed.

For the most part she just got the bread soggy – although there was a stray grain or two of rice stuck to it when she brought the prize to her lips. Still, I could not be more proud. I gave her an encouraging “hurrah” and Keith and I exchanged proud looks. She smiled and went for it again. No tears in sight.

Unless you count the ones pooling up in my eyes.

Yeah. Those little lessons we think our kids ignore?

Don’t give up.

They sink in eventually.

THE FOOD

Chapati [Recipe]

What I liked most about this dish:

Piled high, warm, and buttery – this is a terrific flatbread. Since I chose to make this with the flour I had on hand, this was also seriously convenient even for a weeknight.

What I liked least about this dish:

You do have to treat this carefully to keep the bread soft – keep it covered and be sure to use plenty of ghee or butter. Next time I’ll try atta flour to compare results.

Kale to “Push the Week” (Sukuma Wiki) [Recipe]

What I liked most about this dish:

Everything. Much to my family’s chagrin I want to eat this again ASAP. So simple, yet so nourishing.

What I liked least about this dish:

While everyone managed a few polite nibbles, I was the only one in the family who was into the Kale (I ate half of it for lunch the day I made it). It’s funny because if it’s in soup they’ll both eat it without  question. It must be a texture thing.

Corn with Lime and Chili Salt [Recipe]

What I liked most about this dish:

Everything! Salty, spicy, and lime-tastic. This is so much more interesting than just putting butter on corn. You can make it as spicy (or not) as you’d like. Keith really ate this one up.

What I liked least about this dish:

I was nervous about serving so much salt and heat to Ava, so she got a piece of corn rubbed in lime juice – not bad, but not quite the full effect.

Kenyan Beef Stew [Recipe]

What I liked most about this dish:

I’ve been so hungry lately – I’m not sure if it’s the change in seasons or my metabolism (I’m trying to work out more), but this stew did a great job of filling my belly. The flavor is mostly curry with some heat from the hot paprika – great for a fall day. Mr Picky even liked it. Plus, it tastes just as good the next day.

What I liked least about this dish:

The ingredients do get very soft from the long, slow simmer. I rather liked it, but I could see where some people might have issues with the soft texture.

Ava’s Corner

Note: I called the Kale “salad” because Ava loves salad. I hoped it would convince her to try it. High tech parenting, right?

httpv://www.youtube.com/watch?v=3-ffYzhJt9Q

Simple Chapati

I firmly believe flatbread has magical qualities. It can revive dull dinner conversation during that gaping time when the food seems like it’ll never be ready. And, when the meal finally arrives, flatbread is there to happily house any number of visitors, including stews, sandwich fillings, spreads, dips, and cheeses. It can even make a grouchy baby happy again.

I’m into it.

Are you with me?

Here’s the short of it:  I go to my happy place when presented with a steaming stack of warm, buttery flatbread. Today we’re celebrating Chapati – a thin, wheaty flatbread much adored in Kenya (with roots in Indian cuisine). Like the other flatbreads we’ve done so far on this Adventure (pita bread, naan, corn tortillas, chinese pancakes, injera, and laxoox), chapati brings on my mega smile.

Those who make chapati daily – and there are plenty of such people in Kenya, not to mention India – they can zip out dozens of dinnerplate-sized specimens in mere minutes, rolling one while another cooks. They make the chapati so fast that even the first one made makes it to the table piping hot, soft, and ready for nibbling.

The key to soft chapati is using hot water and, once cooked, brushing both sides of the hot chapati with either ghee or – in a pinch – butter (you can just rub a stick of butter on the chapati – the heat will melt the perfect amount onto the flatbread. The rich moisture from the butter will keep the bread soft. Also, it is critical to keep the chapati covered so they don’t lose heat (at room temperature they become somewhat tougher).

While a local would ideally make chapati with Atta flour, a super finely ground wheat flour available at Indian markets, you can also obtain good results with all purpose and whole wheat flour. If you do use Atta flour in this recipe, use 1 cup and leave out the other two flours called for in the ingredient list.

Makes 6 small chapati or 2 large

Ingredients:

1/2 cup flour
1/2 cup whole wheat flour
1/4 tsp salt
hot water, as needed (start with 1/3 cup)
vegetable oil for cooking
ghee or butter for brushing

Method:

Just for fun, let’s make our chapati in the beautiful Gede ruins of Kenya, a Swahili town that was abandoned in the 15th century. Today, tree roots cover the walls, but once upon a time this was a bustling community with vibrant trade.

Gede Ruins, Kenya. Photos by Donald Macauley and Mgiganteus.

When you arrive, find a comfy spot to cook. I like the fire ring pictured above. There’s room for all of us if you like it, too.

Mix together the flours and salt in a medium bowl.

Next, add hot water a little at a time until a soft ball forms.

Knead for five minutes until smooth and elastic. Now nestle it under a damp cloth and let rest for 30 minutes to an hour.

Next, divide the dough ball into 6 even pieces.

 Form each piece into a ball and then roll out thin and flat, using flour as necessary.

Next, heat up a griddle, flat iron pan, comal, or other such pan over medium high (do not use nonstick). I used a comal purchased at our local latino market for  $7.00 – a steal!

Add a little vegetable oil, as needed. Cook chapati on one side until the color changes, it begins to bubble up, and brown spots form underneath. This should take 15-30 seconds.

 Flip and cook the second side, letting it puff up, inflating like a balloon.

Remove from heat and immediately brush with ghee or butter and stack. Cover with a cloth to keep cozy and warm.

Serve in a stack, with a smile.

PS. You’re down with eating with your hands, right? Use the chapati to scoop up food instead of silverware.

Thanks, Kenya.

Simple Chapati
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I firmly believe flatbread has magical qualities. It can revive dull dinner conversation during that gaping time when the food seems like it’ll never be ready. And, when the meal finally arrives, flatbread is there to happily house any number of visitors, including stews, sandwich fillings, spreads, dips, and cheeses. It can even make a grouchy baby happy again. This recipe makes 6 small chapati or 2 large.
Servings Prep Time
6 small chapati 5 minutes
Cook Time Passive Time
10 minutes 30-60 minutes
Servings Prep Time
6 small chapati 5 minutes
Cook Time Passive Time
10 minutes 30-60 minutes
Simple Chapati
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I firmly believe flatbread has magical qualities. It can revive dull dinner conversation during that gaping time when the food seems like it’ll never be ready. And, when the meal finally arrives, flatbread is there to happily house any number of visitors, including stews, sandwich fillings, spreads, dips, and cheeses. It can even make a grouchy baby happy again. This recipe makes 6 small chapati or 2 large.
Servings Prep Time
6 small chapati 5 minutes
Cook Time Passive Time
10 minutes 30-60 minutes
Servings Prep Time
6 small chapati 5 minutes
Cook Time Passive Time
10 minutes 30-60 minutes
Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp salt
  • hot water , as needed (start with 1/3 cup)
  • vegetable oil , for cooking
  • ghee (or butter), for brushing
Servings: small chapati
Units:
Instructions
  1. Mix together the flours and salt in a medium bowl. Next, add hot water a little at a time until a soft ball forms. Knead for five minutes until smooth and elastic.
  2. Now nestle it under a damp cloth and let rest for 30 minutes to an hour. Next, divide the dough ball into 6 even pieces.
  3. Form each piece into a ball and then roll out thin and flat, using flour as necessary. Next, heat up a griddle, flat iron pan, comal, or other such pan over medium high (do not use nonstick). I used a comal. Add a little vegetable oil, as needed. Cook chapati on one side until the color changes, it begins to bubble up, and brown spots form underneath. This should take 15-30 seconds.
  4. Flip and cook the second side, letting it puff up, inflating like a balloon. Remove from heat and immediately brush with ghee or butter and stack. Cover with a cloth to keep cozy and warm. Serve in a stack.

Kenyan Stewed Beef | Nyama

Serves 4

Hello, sky.

Have you been outside lately? It’s amazing. The sky wants to swallow me up into a great big smile. Go ahead – check it out – take a look. See if it does the same thing to you, too.

And the coolest part? That same sky you’re looking at – I’m looking at it, too. We’re all looking at it. Together.

Mount Kenya. Photo by John Spooner.

Over here, in Oklahoma-land, we’re tiptoeing into fall. I know because I recently felt the first chill of winter – the one that hits you upon walking outside in flip flops and a t-shirt. The chill that sends you straight back into the house for sneakers and a coat, even though you’re already ten minutes late. In this sudden shift, memories of Oklahoma’s outrageously scorching summer already seem vague and distant – replaced by fresh, cool air.  And here’s the deal: I can’t stop eating stews.

Today’s meaty stewed goodness greets us all the way from Kenya.

It’s all about hearty love and fall flavor.

Or fall love and hearty flavor.

Or hearty fall and flavor love.

(I have a favorite, do you?)

The base for this stewed beef is extremely warming, thanks to a heavy dose of curry, hot paprika, and pungent ginger and garlic. The mixture slowly simmers until the vegetables are very soft – the potatoes even dissolve partially, thickening the mixture until it’s nearly liquid-free – perfect for scooping up with homemade chapati and sukuma wiki (stewed greens).

In Kenya this stew would be made with whatever vegetables are handy, so feel free to play around. If you omit the potatoes, another traditional way to thicken the stew is with cornmeal. You can’t go wrong.

In no time you’ll be on your way to flavor love.

Ingredients:

vegetable oil
1 large onion, chopped
1 1/2 lbs beef, cubed
1 inch fresh ginger, minced or grated
4 cloves garlic, sliced
1 tsp hot paprika
1 Tbsp homemade curry powder

2 tomatoes
2 small carrots, chopped
1 potato, cubed

1 1/2 cups beef stock, as needed (1 1/2 cups)

Method:

Put on a smile – it’s time to get your chop on. Cut the onion, tomato, carrot, potato, and beef into average hunks.

Next, brown the onions in oil over medium heat. Then increase heat to high, add the beef and brown.  (Do it in batches if necessary).

Next, pile on the ginger, garlic, hot paprika and curry. Sweet paprika will work too if you don’t like it spicy.

Now, add the carrots, potatoes, and tomatoes.

Splash on the stock. Season with salt.
Simmer uncovered until thick and pasty and all broth has reduced away. This took about an hour.
Serve with fresh chapati. If you’re feeling particularly traditional, use pieces of the chapati to pick up the food instead of silverware.
Eat on a cold day atop Mount Kenya, with your heart opened wide.

Mount Kenya. Photo by John Spooner.

Kenyan Stewed Beef | Nyama
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
The base for this stewed beef is extremely warming, thanks to a heavy dose of curry, hot paprika, and pungent ginger and garlic. The mixture slowly simmers until the vegetables are very soft – the potatoes even dissolve partially, thickening the mixture until it’s nearly liquid-free – perfect for scooping up with homemade chapati and sukuma wiki (stewed greens). In Kenya this stew would be made with whatever vegetables are handy, so feel free to play around. If you omit the potatoes, another traditional way to thicken the stew is with cornmeal. You can’t go wrong.
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Kenyan Stewed Beef | Nyama
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
The base for this stewed beef is extremely warming, thanks to a heavy dose of curry, hot paprika, and pungent ginger and garlic. The mixture slowly simmers until the vegetables are very soft – the potatoes even dissolve partially, thickening the mixture until it’s nearly liquid-free – perfect for scooping up with homemade chapati and sukuma wiki (stewed greens). In Kenya this stew would be made with whatever vegetables are handy, so feel free to play around. If you omit the potatoes, another traditional way to thicken the stew is with cornmeal. You can’t go wrong.
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Ingredients
  • vegetable oil
  • 1 large onions , chopped
  • 1 1/2 lbs beef , cubed
  • 1 inch ginger root , minced or grated
  • 4 cloves garlic , sliced
  • 1 tsp hot paprika
  • 1 Tbsp curry powder
  • 2 tomatoes
  • 2 small carrots , chopped
  • 1 potato , cubed
  • 1 1/2 cups beef broth , as needed
Servings: people
Units:
Instructions
  1. Cut the onion, tomato, carrot, potato, and beef into average hunks. Next, brown the onions in oil over medium heat. Then increase heat to high, add the beef and brown. (Do it in batches if necessary).
  2. Next, pile on the ginger, garlic, hot paprika and curry. Sweet paprika will work too if you don’t like it spicy. Now, add the carrots, potatoes, and tomatoes. Splash on the stock. Season with salt. Simmer uncovered until thick and pasty and all broth has reduced away. This took about an hour.
  3. Serve with fresh chapati. If you’re feeling particularly traditional, use pieces of the chapati to pick up the food instead of silverware.

Grilled Corn rubbed with Chili & Lime Salt

Makes 1/4 cup seasoned salt for lots of corn goodness.

Can you squeeze a lime?

Can you smash chili peppers into a mini mound of salt?

Can you grill corn?

This is one of those recipes that you make on a day, much like today, when you want to prepare something impressive, but you can’t be bothered to do very much. We owe it to the lovely people of Kenya: take a walk down their bustling streets and you’ll likely find vendors selling roasted corn rolled in a spicy blend of chili, fresh lime juice and salt. The corn is cooked until deeply roasted.

It’s for real good.

Ingredients:

corn on the cob
1/4 cup rock salt
2 small chilies, sliced or more to taste
lime juice (about 1/2 lime juiced, or to taste)

Method:

Let’s head to Nairobi, where – certainly – inspiration will strike.

The beautiful thing about this recipe? Everything is to taste.

I ground 2 sliced chili peppers into 1/4 cup rock salt…

Then squeezed in the juice of half a really juicy lime.

I then placed the mixture in a snug, spicy corn husk bed.

To make the corn husk bed, simply:

– peel the husks all the way back on a ear of corn
– break the ear of corn free
– tear away any “silk”
– tear away 1/3- 1/2 of the husks from the same general area.
– fold the remaining husks up and back in place.

Just before eating, roll the corn in the wet, spicy, salty lime juice. It’ll stick to the corn and taste so much more interesting that plain ‘ol butter.

Eat with friends and family, on a surprisingly sunny fall afternoon.

Kenyan woman and children. Photos copyright Sam Stearman and Angela Sevin.

Grilled Corn rubbed with Chili & Lime Salt
Votes: 0
Rating: 0
You:
Rate this recipe!
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Can you squeeze a lime? Can you smash chili peppers into a mini mound of salt? Can you grill corn? This is one of those recipes that you make on a day, much like today, when you want to prepare something impressive, but you can’t be bothered to do very much. We owe it to the lovely people of Kenya: take a walk down their bustling streets and you’ll likely find vendors selling roasted corn rolled in a spicy blend of chili, fresh lime juice and salt. The corn is cooked until deeply roasted. It’s for real good.
Servings
1/4 cup seasoned salt
Servings
1/4 cup seasoned salt
Grilled Corn rubbed with Chili & Lime Salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Can you squeeze a lime? Can you smash chili peppers into a mini mound of salt? Can you grill corn? This is one of those recipes that you make on a day, much like today, when you want to prepare something impressive, but you can’t be bothered to do very much. We owe it to the lovely people of Kenya: take a walk down their bustling streets and you’ll likely find vendors selling roasted corn rolled in a spicy blend of chili, fresh lime juice and salt. The corn is cooked until deeply roasted. It’s for real good.
Servings
1/4 cup seasoned salt
Servings
1/4 cup seasoned salt
Ingredients
  • corn on the cob
  • 1/4 cup rock salt
  • 2 small Thai bird chili peppers , sliced (or more to taste)
  • lime juice (freshly juiced, to taste)
Servings: cup seasoned salt
Units:
Instructions
  1. The beautiful thing about this recipe? Everything is to taste. I ground 2 sliced chili peppers into 1/4 cup rock salt, then squeezed in the juice of half a really juicy lime.
  2. To make the corn husk bed, simply: – peel the husks all the way back on a ear of corn – break the ear of corn free – tear away any “silk” – tear away 1/3- 1/2 of the husks from the same general area. – fold the remaining husks up and back in place. Just before eating, roll the corn in the wet, spicy, salty lime juice. It’ll stick to the corn and taste so much more interesting that plain ‘ol butter.

Kale to “Push the Week” | Sukuma Wiki

Serves 2-4

When I look at this photo, my tummy literally rumbles. My mouth opens a little in expectation.

I actually find it as appealing as my Guinness Chocolate Cake with Bailey’s Buttercream that I made for Ireland. Weird, but true.

What can I say?

Mom taught me to eat my veggies.

I’ve been trying to convince Mr. Picky. I’ve been working on Ava. My enthusiasm hasn’t started a wildfire. Yet.

Still, I’m here to tell you what every Kenyan knows – the simple truth – green food does a body good. Especially when stewed with juicy tomatoes, rich broth and sweet onion.

It’s also a fantastic way to stretch resources throughout the entire week – something built into the Kenyan name “Sukuma Wiki,” which literally means “stretch the week.”

I’m into it.

Simple, affordable, and delicious.

What’s not to love?

Ingredients:

vegetable oil
1 large onion
1 very large tomato (or 2 small)
1 bunch kale (about a dozen stalks)
1 cup broth
salt

Method:

Let’s get started.

First, fly to Kenya and pick up some produce at the local market.

Shopping at Kenyan markets. Photos by Ryan Harvey and Angela Sevin

Next, take a moment to admire how beautiful they are. The crinkles and curves. The ridges, the vibrant colors. Lovely.


Then, get to business. Chop the kale, tomato, and onion up, removing the thick stem at the bottom of the kale.

Then, in a large skillet or wok, brown the onion in a little oil over medium heat. When they’ve softened and browned slightly, add the tomato.

Give it a stir and toss on the chopped kale and stock. Bring to a simmer. Season with salt to taste. Cover and cook until tender.

Mine cooked about 30 minutes.

I barely had it out of the pan when I dove in, head first, and ate half of it by myself.

In less than five minutes.

My body must have needed the nutrients.

Whoops.

Next time I’ll share.

Promise.

(I’ll make more).

Kale to "Push the Week" Sukuma Wiki
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I’m here to tell you what every Kenyan knows – the simple truth – green food does a body good. Especially when stewed with juicy tomatoes, rich broth and sweet onion. It’s also a fantastic way to stretch resources throughout the entire week – something built into the Kenyan name “Sukuma Wiki,” which literally means “stretch the week.”
Servings Prep Time
2-4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-4 people 15 minutes
Cook Time
30 minutes
Kale to "Push the Week" Sukuma Wiki
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Rating: 0
You:
Rate this recipe!
Print Recipe
I’m here to tell you what every Kenyan knows – the simple truth – green food does a body good. Especially when stewed with juicy tomatoes, rich broth and sweet onion. It’s also a fantastic way to stretch resources throughout the entire week – something built into the Kenyan name “Sukuma Wiki,” which literally means “stretch the week.”
Servings Prep Time
2-4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-4 people 15 minutes
Cook Time
30 minutes
Ingredients
  • vegetable oil
  • 1 large onions
  • 2 small tomatoes
  • 1 bunch kale (about a dozen stalks)
  • 1 cup broth (chicken or beef or vegetable)
Servings: people
Units:
Instructions
  1. Chop the kale, tomato, and onion up, removing the thick stem at the bottom of the kale. Then, in a large skillet or wok, brown the onion in a little oil over medium heat. When they’ve softened and browned slightly, add the tomato.
  2. Give it a stir and toss on the chopped kale and stock. Bring to a simmer. Season with salt to taste. Cover and cook until tender.
  3. Mine cooked about 30 minutes.

Menu: Kenya

“Let us see, then tell.”

This Kenyan saying speaks to the importance of experiencing something before you can actually speak about it. All too often on this Adventure I have seen entire countries jump to life in my mouth, simply by tasting their food. The joy that hits me when I “get” a country on the first bite – it’s like going from black and white movies to color – or silent films to talkies. Stovetop travel really does let me “see.” In lieu of plane tickets I have pots and pans. In lieu of passports I have spices.

I’m so grateful.

Today’s menu will take you into the heart of Kenya, bite by bite. The sweet Kenyan who corresponded with me last week gave me wings with his words – wings right into his homeland.

You can take your family, too.

What sounds good to you?

Chapati [Recipe]
This simple homemade flatbread made its way from India to Kenya, where locals traditionally use it to scoop up food with their right hand (instead of silverware).

Kale to “Push the Week” (Sukuma Wiki) [Recipe]
Sukuma Wiki is stewed greens, sometimes with added tomatoes, onions, and bits of meat. Our version is vegan. Sukuma Wiki is used both as a side dish and as a main course. Because it is so affordable, Kenyans consider this a good way to stretch food to last the week.

Kenyan Stewed Beef (Nyama) [Recipe]
An incredibly thick, spicy stew filled with fragrant curry, beef, potatoes, and carrots.

Grilled Corn with lime and chilies [Recipe]
Kenyan street food that makes grilled corn exciting again.

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

About the food of Kenya

Donkeys at Lamu, Kenya. Photo by Karl Ragnar Gjertsen.

The best way to get out of a rut is to let someone in. To let someone help you.

Just the other morning a very nice gentleman emailed me. In beautiful English he explains that he is from Kenya and – hurrah- he would like to help me with my Kenyan Global Table.

His email was complete with a four page document of recipes, photos, and details about the food of his beloved homeland.

Did he know that I was having a tough week? Did he know the wind had left my sails?

No.

He was simply sharing his passion – his patriotism.

But, still, his beautiful email put a smile on my face just when I needed it most. How wonderful to receive first-hand accounts of food from far-away lands.

And what glories I learned about the food of Kenya – an East African country which boasts some of the earliest traces of our species in the form of a boy’s skeleton from more than 1.5 million years ago. This boy, known as Turkana boy, actually is not quite human (what struck me most was his lack of chin and low brow). Awesome.

Anyway, between the warm coastline, the grassy interior, and snow-capped mountains, Kenya certainly boasts a diverse landscape with an assortment of fascinating food.

Most meals are served with either ugali or chapati  [Recipe]. Ugali is a cornmeal paste, cooked into a stiff mound and chapati is an Indian flatbread. Both can be used to scoop up food as silverware is not traditionally used in rural areas. Instead food is scooped up with the right hand.

As for the meals themselves, you’ll find stewed meat [Recipe] – like goat, lamb, and beef – often very spicy and even with curry powder, thanks to India’s influence. Braised greens [Recipe] balance the meal out – such as kale, collards, and more. To make the meal stretch further, cornmeal might be added to thicken it up. A group called the Maasai people used to live off of a mixture of cow’s blood and milk, saving the meat for special occasions, however even they now consume cornmeal (ugali) and milk for the main part of their diet.

Elephant crossing a river in Kenya. Photo by Dmitri Markine.

Fish is plentiful on the coastline and often served up smoked or dried. You might enjoy it with a fresh ginger beer – not unlike the one we made for The Gambia [Recipe] which has a bit of fresh lemon juice added. Slurp, yum. They might also have tea or coffee – two of the countries greatest agricultural assets.

If you’re still hungry, street vendors sell all sorts of grilled chicken and beef, as well as roasted corn with chilies and lime juice – spicy, spicy [Recipe].

To cool things off, most meals end with fresh fruit – anything from mango, to banana, coconut, or baobab fruit fit the bill.

What are your favorite foods from this region?

All maps, photos, and flag are courtesy of the CIA World Factbook.

Monday Meal Review: Kazakhstan

THE SCENE

Today is a tribute to my cat who died last week. To non-cat lovers, my apologies. Please return tomorrow for regularly scheduled programming. 

This week’s comfort food was exactly what I needed.

You see, when we finally decided to put Cabo to sleep I was a red faced, crying mess. I didn’t want to be. I wanted to be sure of my decision. I wanted to be strong. I wanted to be free of “what if’s.”

Instead I felt horrendous for having such power over life. I didn’t want to decide when he would take his last breath. I didn’t want to break his unfaltering trust in me as his owner. I just didn’t want any part of it. I simply wanted to make him better by ousting the horrendous disease that swallowed him up – feline AIDS.

Unfortunately that wasn’t possible.

By the time the decision was made, he was a skeleton of his former mega kitty self. He’d developed a tremor in his last days that ultimately brought us into the vet’s office scared, but hopeful for some magical remedy.

There was none.

As we sat there with him in his final moments all I could do was sneak him a little bit of Ava’s milk, cuddle with him, rub his neck and let him nuzzle me, before the drugs took over and he slowly put his chin on his paw for the last time.

It was so darn sad.

When we told Ava to say goodbye to Kitty (his more common nickname), she said I love you and gave him a kiss on the nose. Unbelievable; she’d never said that to him before. Then she moved on, as any 2 year-old does, to finding something to play with. We were still looking at Kitty, tears fully flowing, when she quickly flipped the windowless room into total darkness.

I wanted to scream.

The funny thing is, though the timing was terrible, the more I think about it, the more I realize Kitty probably wasn’t bothered one bit. You see, he was just about as sweet and understanding as it gets.

Cabo was a stray that found me in 2006. Before he (and his startlingly loud meow) made his way to our home, he must have lived with a hundred kids and a dozen old ladies who took shifts petting him. He never once hissed for getting his tail pulled, and he wanted nothing more than to be pet or to be curled up with his buddy Malky – the cat we got shortly before I got pregnant with Ava. Just about nothing phased him.

He was a pleasure to own.

So, thank you for listening. It helps.

P.S. He loved watermelon. Really.

Central Asian Noodle Stew (Lagman Shurpa) [Recipe]

What I liked most about this dish:

This is the most wonderfully comforting stew. It’s brothy and filling, hearty and healthy. Keith asked me to put it on his list of favorites, stating “I’d eat that any time.” Considering the turnips, I find this quite remarkable.

What I liked least about this dish:

Nothing.

Lagman (Hand-cut Noodles) [Recipe]

What I liked most about this dish:

I love how simple it was to cut out these thick noodles – so much less fussy than getting out the pasta maker. It’s also a fun activity to do with kids.

What I liked least about this dish:

Just be sure to dust the noodles with flour so they don’t stick together. Also salt the water (instead of the noodles) for the best flavor.

Chak Chak [Recipe]

What I liked most about this dish:

Chak Chak is great. I had to continually swat at Keith and Ava as they tried to eat it up before it cooled completely. Although, I have to admit I was no better – warm buttery honeyed noodles is pretty epic.  It would be divine with a few shakes from the cinnamon jar.

What I liked least about this dish:

This was a lot easier to make than I thought. Just be sure to keep your hands damp so that it doesn’t stick to you (or burn you).

Salty Salty Chai [Recipe]

What I liked most about this dish:

Adding salt is so unusual – it gives the tea a savory twist which is not completely terrible, especially on a hot day.

What I liked least about this dish:

There were some problems with the sour cream – it separated in the hot water – taking on a strange curdled look. Their sour cream must be different than ours. Overall, this was definitely a stretch for my western palate.

Ava’s Corner:

Hand-cut Noodles | Lagman

 

If you want to make noodles like a kazakh, you just need a bit of pasta dough, a rolling pin, and a cutter or knife. An egg pasta recipe, like the one we made for Italy, will work beautifully in central Asia as well.

You can make the noodles as thick or thin as you’d like. In Kazakhstan they generally like them pretty thick, like lo mein or udon. For this style, roll the dough out to about 1/4 inch or just under. Then cut in thin strips. Finally, toss them with plenty of flour to keep them separated.

Cook immediately in boiling, salted water. Use as the base for an incredible stew called lagman shurpa. 

Like so!

Or the honeyed sweetness called Chak Chak…

Enjoy on a cloudy day, when there’s a slight chill in the air and you almost wished you had a light cotton sweater to pull over your shoulders.

Ahh, I love fall weather.

Hand-cut Noodles | Lagman
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If you want to make noodles like a kazakh, you just need a bit of pasta dough, a rolling pin, and a cutter or knife. An egg pasta recipe, like the one we made for Italy, will work beautifully in central Asia as well.
Hand-cut Noodles | Lagman
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If you want to make noodles like a kazakh, you just need a bit of pasta dough, a rolling pin, and a cutter or knife. An egg pasta recipe, like the one we made for Italy, will work beautifully in central Asia as well.
Ingredients
  • homemade pasta dough
Servings:
Units:
Instructions
  1. You can make the noodles as thick or thin as you’d like. In Kazakhstan they generally like them pretty thick, like lo mein or udon. For this style, roll the dough out to about 1/4 inch or just under. Then cut in thin strips. Finally, toss them with plenty of flour to keep them separated.
  2. Cook immediately in boiling, salted water. Use as the base for an incredible stew called lagman shurpa.