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Greek Village Salad | Horiatiki

Serves 4

Mr Picky’s eyes bulged when I told him that an authentic Greek salad does not include lettuce. “I thought all salads had to have lettuce,” he said. I went down the list of ingredients, playing up what might be my favorite salad in the world, simply in the hopes of converting him. He hate olives and vinegar, and barely tolerates tomatoes, so it was a tough sell.

Still, Greek salads are on my short list. In New England you can get one at almost every restaurant. Here, in Tulsa, Oklahoma, I’ve only managed to find them in Greek restaurants, of which there is sadly a short supply. The good news? It’s spectacularly easy to make at home. I find dressing this salad at least thirty minutes ahead of time gives the flavors a chance to mingle.

Ingredients:

2 tomatoes, cut into wedges
1 green pepper, sliced thinly
1/2 an English cucumber sliced thinly, or 1 regular cucumber peeled and then sliced
1/2 red onion, sliced thinly
3.5 ounces feta, cubed
1/2 cup kalamata olives

For the dressing (all items are to taste):

red wine vinegar
olive oil
oregano
salt
pepper

Method:

Gather the ingredients in a pretty white basket. Wear a bonnet.

Or not.

Slice the tomatoes into boats.

…the cucumbers into moons…

… and the red onion into translucent rainbows…

Then, cut the peppers into bite-sized strips and eat a few.

Add everything to a bowl, along with fresh cubes of feta cheese and kalamata olives.

Drizzle with olive oil…

… red wine vinegar…

… and sprinkle with oregano and pepper. Salt is optional – you won’t need it if you use enough feta.

Cheers! Enjoy with pita bread, a glass of ice water, a bird bath, and flip flops.

Greek Village Salad | Horiatiki
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Dressing this salad at least thirty minutes ahead of time gives the flavors a chance to mingle.
Greek Village Salad | Horiatiki
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Dressing this salad at least thirty minutes ahead of time gives the flavors a chance to mingle.
Ingredients
  • 2 tomatoes , cut into wedges
  • 1 green bell pepper , thinly sliced
  • 1/2 cucumber , thinly sliced (or 1 regular cucumber, peeled and sliced)
  • 1/2 red onion , thinly sliced
  • 3 1/2 ounces feta cheese , cubed
  • 1/2 cup kalamata olives
Dressing
  • red wine vinegar
  • olive oil
  • oregano
  • salt
  • pepper
Servings:
Units:
Instructions
  1. Add everything to a bowl.
  2. Drizzle with olive oil and red wine vinegar.
  3. Sprinkle salt, pepper and oregano to taste.

Grilled Greek-Style Lamb

Serves 4

When I started this Adventure I was seriously grill-challenged. Today, I am a new woman. I’ve learned how marinades can transform bland meat into craveable hunks of goodness, as with the intensely lemony Georgian Chicken recipe we made a few weeks ago. And now, today, I bring you Greek lamb… I would choose to eat these lamb chops over eating out any day of the week. The key is to slowly marinate the meat until it practically tingles from the inside out with garlic, lemon and a hit of rosemary.

Ingredients:

2.5 lbs lamb, any combination of:

Lamb Rib Chops
Lamb T-Bone Chops
Leg of Lamb, cubed (for kabobs)

For the marinade:

4 cloves garlic
1-3 sprigs fresh rosemary
1 tsp salt
1/2 tsp oregano
1/4 tsp pepper
2 strips lemon peel, or 1/2 a lemon zested
1/4 cup olive oil
1/4 cup lemon juice

Method:

Run to the store and buy some potted herbs. Plant them here, there, and everywhere. They’ll make your garden so gorgeous.

An herb garden is unbelievably easy to grow and recipes like this will make you glad you started one!

Add rosemary, garlic, and lemon peel to a mortar bowl. Here are a few tips: zest the lemon peel for a stronger flavor. Use up to three sprigs rosemary for more pronounced flavor (1 sprig, I learned, just barely flavors the meat – it gives it a little hint of flavor that won’t be easily identifiable, perfect if people aren’t rosemary fanatics).

Next, add salt, oregano, and pepper.

Mash everything together into a rough paste.

Combine with equal parts olive oil and lemon juice…

And pour over the meat.

You can use lamb chops…

lamb t-bones…

Or cubed up leg of lamb (for kabobs)…

We did all of the above, which turned out to be a nice sampler.

Pour the marinade over the meat, cover and refrigerate for 24 long and happy hours.

Meanwhile, go to a museum, eat a giant dinner with glass of wine, and go to sleep.

The next day, grill over medium heat, watching for flare-ups from the fat, until cooked to desired temperature. I prefer medium-rare for lamb.

My favorite was a toss up between the kabobs and lamb chops.

If I really had to choose, I’d have to say lamb chops.

Which cut would you try?

Grilled Greek-Style Lamb
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Marinades can transform bland meat into craveable hunks of goodness.
Grilled Greek-Style Lamb
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Marinades can transform bland meat into craveable hunks of goodness.
Ingredients
  • 2 1/2 lb lamb , rib, T-bone or leg (cubed for kabobs)
  • 4 cloves garlic
  • 1-3 sprigs rosemary
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/4 tsp pepper
  • 1/2 lemon , zested or 2 strips of lemon peel
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
Servings:
Units:
Instructions
  1. Add rosemary, garlic, lemon zest, oregano, salt and pepper to a mortar bowl. Mash into a rough paste.
  2. Combine with equal parts olive oil and lemon juice and pour over the meat. Cover and refrigerate for 24 hours.
  3. The next day, grill over medium heat until desired temperature.

Greek Yogurt with Honey

Makes 1 serving

I’ll try every dish at least one time thanks, in great part, to this humble dessert. I first had it on my 8th grade class trip to Greece, during a day trip to the Delphi ruins. The road weaved and bobbed through dark green forests that clung to the mountainsides. I, too, was dark green by the time we stopped for lunch at a quaint restaurant nestled under a cliff. Unfortunately – or fortunately – Greek food awaited. There was no time to be sick.

While I have no memory of the main course, I do remember the dessert – yogurt with a dollop of golden honey. I’ve thought of it often since then, much  like an elderly woman dreams of young love. Of course, at the time, I was nowhere as poetic. In fact, I met the dessert with an ugly face. A yuck face. I almost pushed it away, but – on a whim – decided to give it a chance.

Thank goodness for small miracles.

Ingredients*

*These proportions should serve as a general guideline for shopping purposes only.
Please play around with the amount of honey and feel free to comment with what ratio works best for you.

1/2 cup greek yogurt, whole milk is ideal
1 Tbsp honey

Method:

Before we get started, I wanted to share the party idea this dish inspired.

Gather a few friends for a potluck-style honey tasting. Have everyone bring a different kind of honey. Screen Winnie the Pooh in the background. Not the new versions. The original, from 1966.

Here’s my favorite flavor… as light as air and as sweet as…well… honey.

Drizzle a happy blob over a small bowl of Greek yogurt. Simple as can be.

Ten dollars says you end up adding a second … and third … blob of honey onto your yogurt.

It’s simply divine.

Greek Yogurt with Honey
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I’ll try every dish at least one time thanks, in great part, to this humble dessert. I first had it on my 8th grade class trip to Greece, during a day trip to the Delphi ruins. The road weaved and bobbed through dark green forests that clung to the mountainsides. I, too, was dark green by the time we stopped for lunch at a quaint restaurant nestled under a cliff. Unfortunately – or fortunately – Greek food awaited. There was no time to be sick. While I have no memory of the main course, I do remember the dessert – yogurt with a dollop of golden honey. I’ve thought of it often since then, much like an elderly woman dreams of young love. Of course, at the time, I was nowhere as poetic. In fact, I met the dessert with an ugly face. A yuck face. I almost pushed it away, but – on a whim – decided to give it a chance. Thank goodness for small miracles.
Servings
1 serving
Servings
1 serving
Greek Yogurt with Honey
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Rating: 0
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Rate this recipe!
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I’ll try every dish at least one time thanks, in great part, to this humble dessert. I first had it on my 8th grade class trip to Greece, during a day trip to the Delphi ruins. The road weaved and bobbed through dark green forests that clung to the mountainsides. I, too, was dark green by the time we stopped for lunch at a quaint restaurant nestled under a cliff. Unfortunately – or fortunately – Greek food awaited. There was no time to be sick. While I have no memory of the main course, I do remember the dessert – yogurt with a dollop of golden honey. I’ve thought of it often since then, much like an elderly woman dreams of young love. Of course, at the time, I was nowhere as poetic. In fact, I met the dessert with an ugly face. A yuck face. I almost pushed it away, but – on a whim – decided to give it a chance. Thank goodness for small miracles.
Servings
1 serving
Servings
1 serving
Ingredients
  • 1/2 cup Greek yogurt (whole milk is ideal)
  • 1 Tbsp honey
Servings: serving
Units:
Instructions
  1. Drizzle honey over a small bowl of greek yogurt.
Recipe Notes

These proportions should serve as a general guideline for shopping purposes only.
Please play around with the amount of honey and feel free to comment with what ratio works best for you.

Mirror, mirror on the wall, who is the cheesiest of them all? (w/ poll)

You wouldn’t know it by looking at them, but the Greeks love cheese almost as much as the air they breathe. They are seriously cheesy. So cheesy, in fact… well… let’s see if you can follow this:

  • The average Greek woman weighs somewhere around 60 kg.
  • The average Greek eats 25 kg of cheese per year.

Therefore, we can safely conclude that the average Greek woman eats almost half her weight in cheese every year (just over 40%).

Epic. I must move to Greece immediately and catch up for lost time.

If you don’t believe me, read Lonely Planet Greece, where they clearly state that Greeks are so cheesy they “consume more cheese per capita than any other country in the world.”

So what cheese does the cheesiest country in the world favor?

The most beloved cheese in Greece is Feta – a salty, dry cheese made with goat or sheep’s milk. In fact, it is known as the National cheese of Greece. We’ve already featured feta in our Spanakopita recipe and will also feature it in our authentic Greek Salad.  Watch for that recipe come Monday morning.

Spanakopita

Makes about 18 triangles

While I probably ate Spanakopita in Greece, I can’t be completely sure. You see, I was much too busy singing “Some say love” to my first boyfriend while walking around ancient ruins, holding hands. Literally. We blushed occasionally. Our palms were sweaty. Gosh. Corny doesn’t begin to describe it, but – even still – I will attempt to convince you of the wisdom of Bette Midler which, ironically enough, applies directly to the mighty spanikopita:

It’s the heart afraid of breaking
that never learns to dance.
It’s the dream afraid of waking
that never takes the chance.

So here’s my message for you: no matter what your trepidations might be, suppress them long enough to make spanakopita. Don’t worry about unwieldy phyllo dough breaking – just keep it covered with plastic wrap so it doesn’t dry out. Don’t worry about falling asleep while making them – borrow a friend to help you. You’ll laugh and conquer the challenge together! And, if you have a little spare time, take a trip to Greece and sing to a boy atop ancient ruins, even if your voice warbles and you’ll go on to get kicked out of choir several years later.

Learn the dance, awaken the dream, do something fun!

This recipe is best made with a friend, so grab your mom, your daughter, your husband, your brother, your next door neighbor, or a puppy. Don’t grab a cat though. They can be rather difficult to herd. You can freeze the triangles until ready to bake, so feel free to make them several days (weeks!) ahead.

Ingredients:

olive oil
5 green onions, sliced thinly
1 lb frozen, chopped spinach
1 egg
8 ounces crumbled feta
1/4 tsp ground nutmeg
pepper
1 package phyllo dough (1 lb)
melted butter for brushing, about 8 Tbsp (1 stick)

Method:

Remove phyllo from the freezer to thaw. This will take about an hour. Meanwhile, go for a jog. Or, rather, think about going for a jog while eating chocolate chips and browsing facebook. Next, gather the remaining ingredients… there’s little I love more than freshly grated nutmeg (pictured left).

Start by cooking the green onions in a little olive oil until softened. They are all over the farmer’s markets this time of year. Gorgeous.

Add in the chopped spinach. If it is thawed, bonus points for you. You can also drop frozen spinach into the pan, like I did. It came out just as good. Shh, it’ll be our little secret.

Cook until all the moisture evaporates and the pan is dry. Season liberally with pepper and nutmeg. Do not add salt – the feta is salty enough!

Remove from heat and let cool to lukewarm. Add in one egg, beaten.

Next, toss in the creamy white feta cheese. Eat a few pieces, as desired.

Mash the feta into the spinach until broken up into small pieces and evenly distributed.

Now for the fun part!

Cut phyllo into 4″ wide strips. They should be about 12″ long (this is the short length on a standard box of phyllo).

Brush a strip of dough with melted butter. Add another strip. Brush with butter. Add a third strip and brush with butter.

Then mound a heaping spoonful of filling onto the upper right corner of the phyllo dough. Stay about an inch from the edges.

Fold the phyllo over the filling, making a triangle shape.

Continue folding the dough down, over itself, until a neat little packet is formed. Brush the top with butter and pack onto a cookie sheet. Keep covered so they don’t dry out.  Freeze on the cookie sheet, then bag. This will keep them from sticking to each other in the bag.

When ready to bake, have a child – who recently pulled a cat’s tail and got a big scratch on the face – lay the frozen triangles on a cookie sheet.

Bake frozen spanakopita in an oven preheated to 350F for 30 minutes, or until golden brown.

Serve with your best friend. My bff’s name is Keith Martin. I’m so lucky he’s also my husband. And a wonderful father.

Like, really lucky.

Spanakopita
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This recipe is best made with a friend, so grab your mom, your daughter, your husband, your brother, your next door neighbor, or a puppy. Don’t grab a cat though. They can be rather difficult to herd. You can freeze the triangles until ready to bake, so feel free to make them several days (weeks!) ahead.
Servings Prep Time
18 triangles 30 minutes
Cook Time
30 minutes
Servings Prep Time
18 triangles 30 minutes
Cook Time
30 minutes
Spanakopita
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is best made with a friend, so grab your mom, your daughter, your husband, your brother, your next door neighbor, or a puppy. Don’t grab a cat though. They can be rather difficult to herd. You can freeze the triangles until ready to bake, so feel free to make them several days (weeks!) ahead.
Servings Prep Time
18 triangles 30 minutes
Cook Time
30 minutes
Servings Prep Time
18 triangles 30 minutes
Cook Time
30 minutes
Ingredients
  • olive oil
  • 5 green onions , sliced thinly
  • 1 lb frozen spinach (chopped), thawed
  • 1 egg
  • 8 oz feta cheese , crumbled
  • 1/4 tsp ground nutmeg
  • pepper
  • 1 lb phyllo dough
  • 8 Tbsp butter , melted (for brushing)
Servings: triangles
Units:
Instructions
Prepare the filling:
  1. Start by cooking the green onions in a little olive oil until softened. Add in the chopped spinach. Cook until all the moisture evaporates and the pan is dry. Season liberally with pepper and nutmeg. Do not add salt – the feta is salty enough!
  2. Remove from heat and let cool to lukewarm. Add in one egg, beaten.
  3. Next, toss in the creamy white feta cheese. Mash the feta into the spinach until broken up into small pieces and evenly distributed.
To assemble:
  1. Cut phyllo into 4″ wide strips. They should be about 12″ long (this is the short length on a standard box of phyllo). Brush a strip of dough with melted butter. Add another strip. Brush with butter. Add a third strip and brush with butter. Then mound a heaping spoonful of filling onto the upper right corner of the phyllo dough. Stay about an inch from the edges.
  2. Fold the phyllo over the filling, making a triangle shape.
  3. Continue folding the dough down, over itself, until a neat little packet is formed. Brush the top with butter and pack onto a cookie sheet. Keep covered so they don’t dry out. Freeze on the cookie sheet, then bag. This will keep them from sticking to each other in the bag.
  4. Bake frozen spanakopita in an oven preheated to 350F for 30 minutes, or until golden brown.

Menu: Greece

This weekend was wonderful for three reasons.

1) I had the joy of being with my sweet daughter and husband for Mother’s Day. We went to the immaculate gardens at the Philbrook Museum and pretended to be 18th century royalty. Also, Keith made me French Toast and did the dishes. And took me to dinner. And had my knives sharpened. And got a pedicure… with me. It was pretty epic, as far as Mother’s Days go.

2) I got my first hair cut in over a year. Maybe in two years… I’m not sure. While I hated it at first, I’ve grown to love the fact that my neck is no longer covered by a ratty pony tail.

3) We reached Greece on this crazy world-food Adventure. I remember when I started this blog 1.25 years ago, how far away that seemed. Well, here we are, more than 1/3 of the way through the countries, with a menu I’d eat every week if I could.

Spanakopita [Recipe]
 Spinach and feta cheese wrapped in lightly buttered phyllo dough.

Traditional Greek Salad [Recipe]
 Juicy tomatoes with crunchy peppers, cucumbers, and red onions make a lovely bed for feta cheese and Kalamata olives. Serve with a drizzle of olive oil, red wine vinegar, and oregano.

Grilled Lamb in Rosemary Garlic Marinade [Recipe]
 Fresh rosemary, garlic, lemon juice, and oregano make a bold marinade for lamb. Let set for 24 hours and you’ll never want to eat out again. 

Greek Yogurt with Honey [Recipe]
 Creamy yogurt and floral, sweet honey – the dessert of my dreams, as remembered from my trip to Greece in 1993. Use the best yogurt and honey you can find.


About the food of Greece

Santorini; the Acropolis

My first night in Greece I got in big trouble. The year was 1993 and I was on our 8th grade class trip – a trip for which I hadn’t paid a single dime. My family did not intend to sign me up for the trip – at the last minute, a student fell ill and dropped out. Since they weren’t able to give the student a refund, my teachers voted for me to take the student’s place.

It was an incredible honor, which is why I cringe to tell you what I did to get in such big trouble.

But, since we’re all friends here, I’ll be honest.

I was in my (first-ever) boyfriend’s room after curfew.

There, I said it. Now, here’s the important part: nothing happened, unless you count a heartfelt discussion on the meaning of life and death. I wore sweatpants and a sweatshirt – a sweatshirt that went down to my knees, no less. And socks. He sat on the edge of the bed, while I sat on the chair. We were debating the merits of life support when one of the chaperones busted us.

Road of the Knights, Rhodes

“What exactly is going on here?” he said, adding “Get back to your room, Sasha” without leaving time for us to answer.

As I walked down the hotel hallway, I could hear the angry chaperon giving John an earful. I was mortified, beet red, but also indignant that I could get into trouble for just talking. Looking back, it’s so obvious that children should not be within 15 miles of each other after sundown, but at the time I simply could not believe they didn’t trust me.

In the morning I had to call my foster parents – they were to decide on my fate. Would I have to go home, or could I stay on the trip?After lengthy discussion, it was determined that I could stay on the trip, but had to go to my room every night after dinner, where I was to stay until breakfast. From 6pm until breakfast I alternated between staring at the hotel wall and writing in my journal. The good news was, from breakfast until 6pm I was exposed to one of the most beautiful, historically stunning, countries I can think of.

The Rio Antirio bridge; Meteora

Every night I made dinner last as long as possible, hoping to delay my sentence. I was always the last one at our group’s table, playing with my glass, even after dessert was removed.

It was easy to linger at dinner. Greek food was big on many of my favorite flavors – olive oil, olives, lemons, rosemary, mint, garlic. Every restaurant had a section for grilled and spit-roasted meat – especially lamb [Recipe]. Greek salads, loaded up with tomato, cucumber, pepper, feta, and olives were the usual side dish [Recipe], although roasted veggies – like eggplant and zucchini also topped the list.

Snacks could include anything from homemade banana ice cream, complete with chunks – the best I’ve ever had was in a white-washed village on the ocean, while riding atop a donkey – Dolmas (stuffed grape leaves), Spanakopita [Recipe], the infamous spinach pie (which can also be formed into triangles), or even a strong cup of tea.

We kept moving, on this trip, not just visiting the acropolis, but also taking bus rides into the heart of Greece and spending several days on the island of Rhodes.  Our bus flew along winding roads, tucked away in the mountains, from one incredible ruin to another. One day, lost amongst the green forests and mountain peaks, we stopped at an unassuming restaurant – a tiny dot on the mountainside. While I’m sure our meal was incredible, all I can remember is the dessert. Yogurt with a golden dollop of honey [Recipe]. Perfection.

I should add that, on the last night, they let me off the hook for good behavior. That evening I went out and stared at the inky sky. I could see Orion’s belt, a constellation that I’ve looked for in every country I’ve visited. As it sparkled down on me and on the ancient city around me, I thought of how many lives those stars have touched with their light. A thought, surely, I shared with the civilizations who came before me, who built Greece with their hands.

Statue of Aphrodite

Photos: Takeaway, Yoo Chung, LennieZ, Böhringer Friedrich, Eusebius, Marie-Lan Nguyen

Monday Meal Review: Ghana

THE SCENE

While I’m usually a pretty casual gal, I adore setting the table for a dinner party.

Hours before dinner I begin. First, I put out water glasses and wine glasses. I listen, as with a seashell, for the chitter chatter of a hundred dinner parties in the sparkling glass. Soft, cotton napkins are next – each one tucked inside a beaded stone ring which rustles when you lift it. The tough cloth comforts nervous guests. It doesn’t rip, like paper.

The kids can tell. Something special is happening.

For this particular dinner – our Ghanaian Global Table – wide soup bowls gleamed on top of honey-colored bamboo mats. Small, mismatched finger bowls were next, for the Red Red. A pitcher of rosy Watermelon Lemonade went out at the last minute. The table was so crammed, I had to choose between the food and flowers for the center piece.

Food won.

Is it odd to set the table so elegantly for a rustic meal? I’ve seen jeans at weddings and sweat pants at the opera. I’ve also seen prom dresses at diners, and hats with feathers and lace at the bus stop.

I prefer the latter. Might as well do it up before we’re gone.

When Evie and her parents came over, they brought fresh, warm slices of sourdough bread, draped lightly with a soft cloth.

“Gorgeous” I said, admiring the bowl and bread in equal measure.

The soup was hot and ready to go so we popped open the wine and sat down. Evie’s mom, Tara, ladled out the soup while her husband told us tales of his trip to Ghana – how vats of red palm oil lined the dirt roads.  Steam rose from our bowls and the girls bounced around, ready to eat. Evie gobbled up the beans, stout with garlic and red palm oil. Although Ava staged a minor rebellion against the beans, she happily ate three bowls of the delicate peanut and chicken soup. I ate everything, washing the meal down down with alternating sips of watermelon lemonade and red wine, glad to have two glasses.

A week later I received a thank you note in the mail.
Another glorious tradition.

THE FOOD

Red Red (Black eyed peas in red sauce) [Recipe]

What I liked most about this dish:

When time is at a premium, Red Red serves nicely, especially with a steaming bowl of white rice. If you’d like things even hotter, try adding a pinch or two of cayenne pepper. You’ll be sweating in no time.

What I liked least about this dish:

The red palm oil is an intense, acquired taste – rather woody. Ava took one bite and sat back in shock, making the funniest face. I believe there was even a little shudder. She didn’t go back for more. While Mr. Picky controlled his facial expressions a bit better (we did have guests after all), the end result was the same. A definite no-go for them.

Spicy Chicken Peanut Soup (Groundnut Soup) [Recipe]

What I liked most about this dish:

This will be a mainstay in our home. Everyone, from Miss Ava, to our two friends, all the way over to Mr. Picky ate, and ate, and ate this soup. In an unprecedented event, everyone had thirds. And, really, why not? What’s simpler than some chicken, veggies, and a light peanut butter broth? Perfection.

What I liked least about this dish:

Next time I might add more chicken, but this would simply be a ploy to make the dining experience last longer!

Watermelon Lemonade [Recipe]

What I liked most about this dish:

I love how the mouth puckering kick of fresh lemonade is tamed by the mellow, sweet watermelon juice. I liked mine without pulp, but there’s always room for pulp if that’s your preference. Simply use a more open strainer.

What I liked least about this dish:

I wish I had doubled the recipe. Mr. Picky was drinking this on the sly, and it was gone before I knew it. At least we know he likes it! 🙂

Ava’s Corner:

Black eyed peas in red sauce | Red Red

Serves 4-6

Have you always wanted to dye your hair red, but have never had the courage? Do the next best thing – cozy up to a bowl of west-African “Red Red.” Ginger people look dull in comparison to this electric one pot wonder. The bright red color comes from the addition of shockingly excessive amounts of red palm oil – up to one cup for three cups of beans in some recipes. Traditional recipes include so much oil that a red ring forms around the base of the beans. I’ve been fairly modest with my addition for health reasons and because I find the flavor of red palm oil quite strong. Play around with it – start with 1/8 cup, and add more at the end of cooking until you like the taste.

Ingredients:

1/4 cup red palm oil (or more to taste)
1 small onion, chopped
1 poblano, chopped (or your favorite hot pepper)
5 cloves garlic, sliced or crushed
1 tsp curry powder
2 15 oz cans black eyed peas , drained
1 15 oz can diced tomatoes
salt & pepper
cayenne pepper, optional – to taste

Method:

Red Red is really pretty simple. I’d even make it on a weeknight. But the dish is also fun. Fun enough for a Ghanaian-style New Year’s Eve.

First, sauté chopped poblano, onion, and sliced garlic in red palm oil.

Once softened, add in two cans of black-eyed peas.

Pour on the diced tomatoes and season with curry powder, salt, and pepper.

Simmer for about fifteen minutes, or until the flavors come together.

Meanwhile, fold a load of laundry.

Serve with rice or fufu and several red-headed friends.

And take lots of pictures.

Black eyed peas in red sauce | Red Red
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Have you always wanted to dye your hair red, but have never had the courage? Do the next best thing – cozy up to a bowl of west-African “Red Red.” Ginger people look dull in comparison to this electric one pot wonder. The bright red color comes from the addition of shockingly excessive amounts of red palm oil – up to one cup for three cups of beans in some recipes. Traditional recipes include so much oil that a red ring forms around the base of the beans. I’ve been fairly modest with my addition for health reasons and because I find the flavor of red palm oil quite strong. Play around with it – start with 1/8 cup, and add more at the end of cooking until you like the taste.
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Black eyed peas in red sauce | Red Red
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Rate this recipe!
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Have you always wanted to dye your hair red, but have never had the courage? Do the next best thing – cozy up to a bowl of west-African “Red Red.” Ginger people look dull in comparison to this electric one pot wonder. The bright red color comes from the addition of shockingly excessive amounts of red palm oil – up to one cup for three cups of beans in some recipes. Traditional recipes include so much oil that a red ring forms around the base of the beans. I’ve been fairly modest with my addition for health reasons and because I find the flavor of red palm oil quite strong. Play around with it – start with 1/8 cup, and add more at the end of cooking until you like the taste.
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Ingredients
  • 1/4 cup red palm oil (or more to taste)
  • 1 small onions , chopped
  • 5 cloves garlic , sliced or crushed
  • 1 tsp curry powder
  • 30 oz canned black eyed peas , rinsed and drained
  • 15 oz canned tomatoes (diced)
  • salt
  • pepper
  • cayenne , for heat (to taste)
Servings: people
Units:
Instructions
  1. First, sauté chopped poblano, onion, and sliced garlic in red palm oil.
  2. Once softened, add in two cans of black-eyed peas. Pour on the diced tomatoes and season with curry powder, salt, and pepper.
  3. Simmer for about fifteen minutes, or until the flavors come together.
  4. Serve with rice or fufu.

West-African Inspired Watermelon Lemonade

Makes 1.5 quarts

Gulp, gulp, slurp. A quart and half of homemade Watermelon Lemonade lasts 13.3 minutes in this house. When served out of half a melon? It’s gone quicker than a cat’s meow. As the pitcher empties, our bellies swell – Mr. Picky’s most of all. He loves the stuff. He’s been known to drink an entire cup in one long draw, his eyes grinning over the rim.

Today’s recipe is inspired by the flavors of Ghana, where heavy watermelons pile up in the markets all summer long. This sweet/tart drink uses up the juicy fruit up quickly – perfect if there’s a lack of refrigeration (or – ahem – if there’s no room in the refrigerator for a half-eaten watermelon). So, scoop up your leftover watermelon for a pitcher of this rosy drink – you’ll be sitting pretty when the mid-summer sun tries to beat you down.

Ingredients:

1 cup fresh lemon juice (3-4 large lemons)
6 cups scooped watermelon, blended (3.5 cups after blending)
1/2 cup sugar (or to taste)
1/4 cup water
2 cups ice, plus more for glasses.

Method:

Spend the week avoiding paper cuts. Next, juice the juiciest lemons you can find. While you work, whistle like an African. When you’re done, you can rub the spent lemon halves all over your car, especially the hub caps. That’s what my mom does.

You’ll have to ask her why. Her neighbors are also curious.

As am I.

Next, scoop the watermelon into a blender. You’ll need about 1/3 of an average watermelon to get 6 cups.

Not counting the bits you snack on.

Oh, and I have news for you.

The seedless kind aren’t really seedless. Not when you get to the center.

Not to worry. Blend the watermelon up, seeds and all. You’re looking for about 3.5 cups of puree.

Next, splash in the unstrained lemon juice. Strain it all together. The finer your strainer, the less pulp you’ll have.

“Goodbye seeds!”

Meanwhile, heat up the water and sugar in a small saucepan. You may like more or less sugar – depending on how sweet the watermelon is. And depending on how sweet you are. Simmer gently until the sugar dissolves. Pour into the strained watermelon mixture.

Next, add 2 cups ice and let chill in the refrigerator until needed.

Either eat straight out of a watermelon half, or serve over extra ice and…

… for brownie points… add a little watermelon ball on the rim. (Simply use a melon baller, then slit the ball partway with a knife to fit it on the rim.)

Sip while swinging in a hammock, with the company of bluebirds, cardinals, and squirrels.

Seems like all the animals are playful this time of year. Especially when you give them nibbles of watermelon.

West-African Inspired Watermelon Lemonade
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Today’s recipe is inspired by the flavors of Ghana, where heavy watermelons pile up in the markets all summer long. This sweet/tart drink uses up the juicy fruit up quickly – perfect if there’s a lack of refrigeration (or – ahem – if there’s no room in the refrigerator for a half-eaten watermelon). So, scoop up your leftover watermelon for a pitcher of this rosy drink – you’ll be sitting pretty when the mid-summer sun tries to beat you down.
Servings Prep Time
1.5 quarts 20 minutes
Servings Prep Time
1.5 quarts 20 minutes
West-African Inspired Watermelon Lemonade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Today’s recipe is inspired by the flavors of Ghana, where heavy watermelons pile up in the markets all summer long. This sweet/tart drink uses up the juicy fruit up quickly – perfect if there’s a lack of refrigeration (or – ahem – if there’s no room in the refrigerator for a half-eaten watermelon). So, scoop up your leftover watermelon for a pitcher of this rosy drink – you’ll be sitting pretty when the mid-summer sun tries to beat you down.
Servings Prep Time
1.5 quarts 20 minutes
Servings Prep Time
1.5 quarts 20 minutes
Ingredients
  • 1 cup lemon juice , freshly squeezed (3-4 large lemons)
  • 6 cups watermelon , freshly scooped and blended (3.5 cups after blending)
  • 1/2 cup sugar (or to taste)
  • 1/4 cup water
  • 2 cups ice (plus more for glasses)
Servings: quarts
Units:
Instructions
  1. Juice your lemons.
  2. Scoop watermelon into a blender and blend. Then splash in the unstrained lemon juice and strain all together.
  3. Meanwhile, heat up the water and sugar in a small saucepan. You may like more or less sugar—depending on how sweet the watermelon is. Simmer gently until the sugar dissolves. Pour into the strained watermelon mixture.
  4. Next, add 2 cups ice and let chill in the refrigerator until needed.

How to dress like the Asante people of Ghana (Adinkra)

My sister, Elisa, has one of the coolest jobs in the world. She’s an art teacher. In the days when I was languishing at my desk job, I dreamed of being in her shoes – inspiring children, encouraging creativity, playing with paint, and being called “Ms. Foppiano.” (That’s my maiden name. I really like it, although I don’t miss spelling it for people: “F as in Frank, O, double P as in Paul, I, A, N as in Nancy, O.” What a drag.)

Today, I simply dream of Elisa taking over as Ava’s personal finger paint instructor. Oh, the fun they would have.

Elisa recently did a Ghanaian art project with her students.

Adinkra, or pattern stamping, is traditional with the Asante people of Ghana. They stamp patterns on cloth with a calabash shell and then wear the special cloth for different occasions.

  • If the cloth is black or red, the adinkra is worn at funerals and big departures.
  • If the cloth is brightly colored, the adinkra can be worn any time, but most commonly on Sunday and special occasions.

There are several Adinkra symbols, but the circle symbol they chose for art class means “Greatness.” (Here is more info on the symbols and their meanings)

How the traditional stamps are made:

They make the stamps from the calabash shell – a type of gourd or hard shelled fruit. They boil the bark of a tree with iron slag to make a dark dye. The stamps are then dipped into the dye to print the symbols. The dye dries to a glossy black finish. Liverpool Museums

Here’s an up close of some of the student’s renditions:

Fun!

Sure beats what I wear for special occasions.

Photos: Elisa Waller and Erik Cleves Kristensen (of the Ghanaians wearing the robes)

Spicy Chicken Peanut Soup | Groundnut Soup

Serves 4

I can’t begin to explain why or how this recipe works, but it does. Of the four adults who sampled the soup, every single person had thirds. Thirds.

Epic.

Groundnut soup is your passport to west Africa. In less than an hour, you’ll be spooning a delicate blend of fresh ginger, garlic, tomato and groundnuts (a.k.a. peanut butter), with bites of browned chicken and bits of hot peppers. And you’ll be mourning the time you lived without this soup.

Special thanks to Ghana and the rest of West Africa for sharing this gem of a recipe with the world. Variations include a perfectly smooth soup (the ingredients can either be pureed or simply mashed together), as well as prepared with fish or beef instead of chicken. If you’re feeling adventurous, you can make an even more authentic version of Groundnut Soup by substituting fish stock instead of chicken stock and garnishing with crushed, dried shrimp.

The spice level of this soup is mild-medium. You can add more heat with ground cayenne pepper, if desired.

Ingredients:

1 Tbsp red palm oil (or peanut oil)
1 lb boneless, skinless chicken thighs
1 large onion, chopped
1 bell pepper, chopped
2 red fresnos, minced (or substitute your favorite hot pepper, as desired)
1 tsp freshly grated ginger (about an inch)
4 cloves garlic, crushed
1 quart chicken stock (or fish stock)
15 oz can chopped tomatoes
3/4 cup natural peanut butter
1 cup water
salt
pepper

Garnish:

Crushed peanuts or dried shrimp, to taste

Method:

Get groovy with a bit of Ghanaian music. Laugh as kids lip sync to their favorite tune and dance their hearts out. Especially that kid starting around 2 minutes 20 seconds (he really breaks it down at 2 minutes 50 seconds). Oh my cuteness.

Next, brown the boneless, skinless chicken thighs in red palm oil. Season with salt and pepper. This can take up to fifteen minutes, so don’t fuss with it too much. Turn once.

Meanwhile, chop up the peppers, onions and garlic. Grate that ginger, too.

Look at the happiness that’s been going on while you’ve been chopping. Mmm, now that’s a lovely piece of browned chicken.

Stir in the peppers, onions, garlic, and ginger. Let the heat do it’s magic. Once everything is soft and slightly browned, add in the chicken stock and crushed tomatoes. Bring to a simmer and cook for about thirty minutes.

Meanwhile, mix the natural peanut butter with water until a smooth paste forms. Tradition dictates that you should use your fingers.

Add it to the simmering soup and simmer for up to fifteen minutes, until thickened slightly. Taste and season with salt and pepper, as desired.

Serve hot with crushed peanuts or dried shrimp.

Afterwards, be sure to dance, and sing, and laugh, and love like a child.

All over the world they do it.

Perhaps children know best, after all.

Spicy Chicken Peanut Soup | Groundnut Soup
Votes: 6
Rating: 3
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Rate this recipe!
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Variations include a perfectly smooth soup (the ingredients can either be pureed or simply mashed together), as well as prepared with fish or beef instead of chicken.
Spicy Chicken Peanut Soup | Groundnut Soup
Votes: 6
Rating: 3
You:
Rate this recipe!
Print Recipe
Variations include a perfectly smooth soup (the ingredients can either be pureed or simply mashed together), as well as prepared with fish or beef instead of chicken.
Ingredients
  • 1 Tbsp red palm oil , or peanut oil
  • 1 lb chicken thighs , boneless, skinless
  • 1 large onions , chopped
  • 1 green bell pepper , chopped
  • 2 fresno peppers , minced (or substitute your favorite hot pepper)
  • 1 tsp ginger , fresh grated
  • 4 cloves garlic , crushed
  • 1 quart chicken stock , or fish stock
  • 15 ounces tomatoes , chopped
  • 3/4 cup peanut butter , natural
  • 1 cup water
  • salt
  • peppper
Servings:
Units:
Instructions
  1. In a large pot brown the boneless, skinless chicken thighs in red palm oil. Season with salt and pepper. This can take up to fifteen minutes.
  2. Stir in the peppers, onions, garlic, and ginger and cook until soft and slightly browned.
  3. Add stock and crushed tomatoes. Bring to a simmer and cook for 30 minutes.
  4. Meanwhile, mix the peanut butter with water until a smooth paste forms.
  5. Add the peanut sauce to the simmering soup for up to 15 minutes, until thickened slightly.
  6. Taste and season with salt and pepper, as desired.
  7. Serve hot with crushed peanuts or dried shrimp.
Recipe Notes

The spice level of this soup is mild-medium. You can add more heat with ground cayenne pepper, if desired.