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Georgian Five Spice | Khmeli-Suneli

Makes about 3 Tbsp

Ever take a bite of food and know exactly what country the food is from? Ever wonder why? Usually it’s because the food is loaded with typical, regional herbs and spices. The food of Georgia (the country) is no different. This Georgian five spice can be used in almost any dish thanks to it’s agreeable combination of grassy herbs like coriander, savory, bay leaf and dill – along with a hit from subtly bitter fenugreek seeds (whose flavor you’ll recognize from curry powder).

Side note – Before Khmeli-suneli I had never tried savory. I rather like it – the flavor is a little like thyme with a hit of mint. This happy herb would be lovely in a salad dressing.

Adapted from The Silk Road Gourmet: Volume One: Western and Southern Asia

Ingredients:

2 tsp fenugreek seeds
2 dried bay leaves
1 Tbsp ground coriander
1 Tbsp dried savory
1 1/2 tsp dried dill
1/2 tsp pepper

Method:

Add fenugreek seeds and bay leaves to spice grinder. Blend until powdered. This could take a minute, so be patient and wait until the rattling turns to a smooth whir and you see no more chips of bay leaf.

Ah, lovely! This is what you’re looking for.

Next, add the coriander, savory, dill, and pepper. Pulse briefly to blend.

Gorgeous!

I really think spice blends make great gifts to the cooks in your life. Just look at this impossibly pretty ash-green blend.

Love it.

Sprinkle on vegetables, salads, mix into marinades… soups.. anything you can think of, but especially Georgian Grilled Chicken.

Georgian Five Spice | Khmeli-Suneli
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This Georgian five spice can be used in almost any dish thanks to it's agreeable combination of grassy herbs like coriander, savory, bay leaf and dill - along with a hit from subtly bitter fenugreek seeds (whose flavor you'll recognize from curry powder).
Georgian Five Spice | Khmeli-Suneli
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Rate this recipe!
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This Georgian five spice can be used in almost any dish thanks to it's agreeable combination of grassy herbs like coriander, savory, bay leaf and dill - along with a hit from subtly bitter fenugreek seeds (whose flavor you'll recognize from curry powder).
Ingredients
  • 2 tsp fenugreek seeds
  • 2 bay leaves
  • 1 Tbsp ground coriander
  • 1 Tbsp dried savory
  • 1 1/2 tsp dried dill
  • 1/2 tsp pepper
Servings:
Units:
Instructions
  1. Add fenugreek seeds and bay leaves to spice grinder. Blend until powdered.
  2. Next, add the coriander, savory, dill, and pepper. Pulse briefly to blend.
  3. Sprinkle on vegetables, salads, mix into marinades... soups.. anything you can think of, but especially Georgian Grilled Chicken.

Georgian Chicken

Serves 2-4

I’ll be honest. I don’t have great luck with grilled chicken. Usually it’s bland, overdone and, as much as I hate to admit it, I’m usually to blame. Naturally, I was delighted when I found this foolproof Georgian recipe in Laura Kelley’s The Silk Road Gourmet: Volume One: Western and Southern Asia – it’s a giant bright bite of lemony goodness. The crazy strong flavor comes from an extra long marination – 24 hours. If you’d rather a milder flavor, try just a few hours instead.

Adapted from The Silk Road Gourmet: Volume One: Western and Southern Asia

Ingredients:

2 lbs chicken leg
1 cup lemon juice
3 Tbsp Georgian Five Spice
1/3 cup peanut oil
salt

Method:

Hello sunshine! Time to juice some lemons.  Beware paper cuts… this won’t be pleasant for you.

Add in the Georgian Five Spice.

And peanut oil…

Pour the mixture over the chicken. Cover and refrigerate for up to 24 hours.

To quote Emeril, these chicken are “getting happy.”

Grill on each side over medium-low heat, turning once.  Ours took about 25 minutes, but you’ll need to check yours depending on thickness and grill temperature.

Even with the incredible lemony bite, Ava ate it up!

Serve with a dollop of Georgian Garo Sauce if you’d like to get bonus GTA points.

Napkins are not optional.

Enjoy!

Georgian Chicken
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I’ll be honest. I don’t have great luck with grilled chicken. Usually it’s bland, overdone and, as much as I hate to admit it, I’m usually to blame. Naturally, I was delighted when I found this foolproof Georgian recipe in Laura Kelley’s The Silk Road Gourmet: Volume One: Western and Southern Asia – it’s a giant bright bite of lemony goodness. The crazy strong flavor comes from an extra long marination – 24 hours. If you’d rather a milder flavor, try just a few hours instead.
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
25 minutes 8-24 hours
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
25 minutes 8-24 hours
Georgian Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I’ll be honest. I don’t have great luck with grilled chicken. Usually it’s bland, overdone and, as much as I hate to admit it, I’m usually to blame. Naturally, I was delighted when I found this foolproof Georgian recipe in Laura Kelley’s The Silk Road Gourmet: Volume One: Western and Southern Asia – it’s a giant bright bite of lemony goodness. The crazy strong flavor comes from an extra long marination – 24 hours. If you’d rather a milder flavor, try just a few hours instead.
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
25 minutes 8-24 hours
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
25 minutes 8-24 hours
Ingredients
  • 2 lbs chicken legs
  • 1 cup lemon juice
  • 3 Tbsp Georgian Five Spice
  • 1/3 cup peanut oil
  • salt
Servings: people
Units:
Instructions
  1. Combine the lemon juice, five spice, and peanut oil. Pour over chicken legs, cover and refrigerate 8-24 hours.
  2. Grill on each side over medium-low heat, turning once. Ours took about 25 minutes, but you’ll need to check yours depending on thickness and grill temperature. Enjoy!

The ancient notion of globalization: through the eyes of Laura Kelley, the Silk Road Gourmet

Laura Kelley explores food connections along the Silk Road. Pictured: cucumber dip from western and southern Asia, as well as a floating market in Thailand.

Today I’d like to introduce you to author Laura Kelley. For the last year I’ve happily enjoyed her blog The Silk Road Gourmet, where she pens the most fascinating articles. Curious about the history and traditions associated with Valentine’s Day? She’ll tell you. Want to check out a cauldron of 2,400 year-old soup? Sure thing.  Finally, what if a scientist went out to eat and realizes the food on their plate is a new species? She shares the story.

This Harvard alumnus knows her stuff.

When it came to this week’s culinary adventure into Georgia (not the place where Paula Deen lives), Laura was instrumental – her book, The Silk Road Gourmet: Volume One: Western and Southern Asia, was the jumping off point for 3 of our recipes. The instructions are clear, the writing is vivid, and the final dishes came out impeccably.

Long story short, Laura is a powerhouse of knowledge when it comes to all things “Silk Road.” What does that mean? You’ll just have to read her answer to my first question.

What does the “silk road” mean to you?

Traditionally, the Silk Road is a term that refers to the over-land trade route across Central Asia that linked China with Europe and brought exotic goods (silk, porcelain, spices) from east to west.  A more modern take on that original 19th Century concept includes the multiple land and maritime routes that crisscrossed the Old World linking the countries of the Pacific Rim with those of Northern and Eastern Africa, Western Asia, Europe and the New World.  Nowadays, scholars realize that a great deal more than goods and money flowed on the Silk Road – it was a vast system for the exchange of culture, knowledge and religion as well as material goods. Foods and methods of preparation are recognized as a part of the material culture that was shared on the Silk Road.

Indian food market, shrimp curry, and woman slicing a fresh coconut

For me, the Silk Road represents the engine of an earlier period of globalization than the one we are experiencing now.  From about 2000 BCE to well into the 16th Century ACE – that’s more that 3500 years – the Silk Road moved people and their ideas and habits around the known world creating the tremendous patchwork quilt of culture we have today.  We have a tendency to think of cultures as arising and evolving in isolation, and this simply isn’t the case.  The Silk Road was a hidden hand in shaping the world we live in.  In The Silk Road Gourmet Volume One cookbook and on the blog, I discuss the connections forged by the early travelers and traders and have found some surprising results.

From the point of view of cuisine and culture, one can use food to retrace connections between countries that were long gone.  For example, the walnut and cilantro sauce Garo from the Republic of Georgia has relatives in Afghan Cilantro Sauce and Indian Cilantro Sauce with Lemon and Garlic.  These cuisine links across thousands of miles were made by successive expansions of the Persian and Mughal empires.

Pictured: Cooking Samsa and a plate of Khinkali (dumplings)

How long do you like to spend in a country to really get a “taste” of the culture?

This is a tough question, because it varies so much.  I lived in SE Asia as a young adult in the American Field Service Program so that was a period of cultural immersion  – living, speaking, eating, Thai culture that I’ve never had the opportunity to duplicate.  Since graduate school, I’ve been travelling as part of my career in science – sometimes as a researcher, other times as an analyst or policy commentator.  My culinary research has largely happened in guest houses, restaurants, markets or home visits as a personal interest.  Most visits last a few weeks, but some countries I return to several times, depending upon the demands of my job.  When I want to hit a country that isn’t on my work itinerary, I book personal travel after my work is done when possible.  After almost 25 years of working traveling jobs since graduate school, the experiences build up.

Lamb soup shurpa, beef kabobs, and a man serving tea.

What does your research process look like?

Another great question.  First off, before I travel, I do research on the cuisine, ingredients, methods of preparation and general history of a country, so I know what to look for and what dishes I want to taste if possible.  Then, in country, I like to stay away from big hotels and go for smaller guest houses where one can get a feel for the country.

Needless to say, I eat on the economy as often as possible.   I also introduce myself to the cook at the guest house  where I’m staying and tell them I love local food and want to try x, y and z, and offer to pay (generously) for any ingredients. I ask for recipes and often get them, and I always leave the cook a gift for his work.  In the markets I try and buy, ask for ingredients and recipes, often resort to paying for answers. On those occasions when I have to rely on myself, I break down dishes into ingredients simply by taste – I’m really quite good at it.

I also do follow-up research right here at home to extend my in country experiences.  Eating in restaurants and cooking ethnic foods, reconstructing the recipes I’m given or have deciphered.  Where ever I go or travel, I’m doing Silk Road research.  For example, last night after the theatre in DC we wandered through Chinatown and ate a few unusual homestyle dishes:  Pork Bellies with Pickled Mustard Greens and Chitlins in Black Bean Sauce and a starter selection of fresh (watched them being made) steamed dumplings.  It’s always great to have family or colleagues with adventurous palates dining with you.

Dhaka street scene, stuffed peppers, Rajastani men

What did you eat as a child and how did it influence your career?

What I ate is probably less important than growing up in an Italian-American household.  Food is sacred for Italians and they spend a lot of time thinking about it, catching it, preparing it and eating it.  From a very early age, I remember spending days and weeks in the kitchen with my mother and sister before holidays – cooking and preparing food.

My introduction to Asian food came when my much older sister started to date a South Asian doctor.  I was about twelve when she took me to an Indian restaurant and that was the beginning of the whole love affair with Asian food.  I was already cooking (I did say I was half Italian) and started to cook Indian.  My first Indian cookbook was one by Madhur Jaffrey.  After I returned from Thailand, I added Thai cooking (long before it was trendy) to my repertoire and country by country, my skills started to grow.  By the time I was in graduate school, I used to have Asian students in my dorm follow their noses to the kitchen and be shocked to find me there instead of a family member or another Asian.

My sister’s romance also opened the doors to Asian food for my mother as well, and she started holding an occasional ethnic banquet – like, “Indonesian Night!” with all Indonesian food.   Back in the 1970s and early 1980s it was really difficult to find ingredients.  We had to go 40 miles down to NYC to get galangal at a small shop in the village. So that was part of it as well.

Any upcoming projects/anything else you’d like to share with our readers?

I’m starting to talk about the Silk Road, and have been invited to be a guest speaker at a few events in the upcoming months.  I’m very excited about that.  I taught in graduate school and have been doing briefings for work for years, but this will be the first time I’m taking the Silk Road on the road.  I’m also finishing up desserts and appetizers for Silk Road Gourmet Volume Two, and am hoping to get that published as early as 2012.  That volume will cover Central Asia, the Himalayas, and the Indo Pacific all areas where east-west “fusion” cuisines exist.  The fusion cuisine in the Indo-Pacific has gotten lots of airplay, the fusion approach to Central Asia and the Himalayas is less well appreciated – so that’s exciting as well.

Thanks for stopping by Global Table Adventure, Laura!

Photos courtesy of Dreamstime via Stephen Kelley and Laura Kelley.
http://www.silkroadgourmet.com/?p=1528

Natural Grape & Walnut Candy | Churchkhela from the Caucasus

Makes 1 string, as pictured

Meet our adaptation of Churchkhela, the dangly natural candy from the Caucasus. Audrey, from Uncornered Market, informs me that this typically sausage shaped treat is nicknamed the “Georgian Snickers.” Nice! Unlike a Snickers bar, however, we use only three ingredients, none of which are sugar. Long strands of Churchkhela can be found all over the caucasus, generally with extra thick outer layers of dried grape syrup (they call this tatara).

Our version is simplified for the home cook. First, it has significantly fewer layers. Second, we loop our strand so it is easier to dip in a small amount of liquid. Finally, we didn’t age our Churchkhela as long as they do in Georgia. Our ingredients and technique vary somewhat, so this recipe is designed to be eaten within a few days.

You’ll need to plan for 1 day’s drying time for every time you dip the strand into the grape syrup (although drying times could be longer depending on humidity and temperature). Plus you’ll need one night to drain the grape syrup. Planning a week for this project is probably a safe bet.

NOTE: We only dipped ours twice due to time restraints. Still, you’ll be able to see the buildup of grape on the exterior is fairly dramatic each time.

Sigh. Please don’t worry. This is actually rather simple.

Ingredients:

2 lbs red seedless grapes
25-30 pieces of walnut meats (whole)
1 tsp cornstarch

Fishing line (2 feet)
Sewing needle

Method:

Day 1:

Hello party people. Prepare yourself. This sweet treat is as unusual as it is fun to make.

First, de-stem grapes and puree in the blender. Make sure those pesky skins are as teeny tiny as possible.

Easy, peasy.

Next, set a fine mesh seive over a tall pot and drain the pureed grapes overnight (refrigerated).

Spend at least 4 hours wondering if the grape puree is too thick for the fine sieve. Obsessively peek in the fridge 15 times. Stir up the mixture 10 times out of boredom and concern.

Notice the pot is too short; the strained liquid is coming up past the sieve. Mutter in the general direction of Max, the beta fish. Realize he’s just minding his own business. Apologize to Max. Tell him he’s the best pet in the whole, wide world.

Next, do a happy dance when you realize you have an asparagus pot. Transfer the liquid and the puree to that pot. Finally, this clutter-pot now serves three purposes: 1) steaming asparagus 2) steaming corn on the cob 3) straining grape puree.

Tri-winning.

Meanwhile, perhaps while staying up too late watching a movie, yawn uncontrollably and thread walnuts onto fishing line. There’s probably something in the cooking world one could use instead of fishing line, but this is what I had on hand and it worked out great.

Mr Picky and I have different techniques.  Mine was more seamstress-like. His was more of a stab-and-pile approach. Somehow he avoided poking holes into the table… thank goodness!

Loop the strand back into a circle and tie shut with a good knot. Be sure to make a small loop for hanging the walnuts when drying.

Look at the strand of walnuts. Spend a few seconds shocked at how much bigger you thought it would be.

Day 2

In the morning, after doing 100 push ups, press as much liquid as possible out of what remains in the seive. Discard remaining solids.

Simmer strained liquid 20-30 minutes, or until reduced by 1/3. Make cornstarch slurry with a bout 2 tbsp of the reduced grape syrup. Add slurry to pot and stir to combine.

Simmer until mixture is thick and coats the back of the spoon, about 5 minutes.

Let cool until lukewarm (so as not to melt the fishing line).  Coat the walnuts with the thick grape liquid.

Both sides!

At this point you should have an idea where you want to hang the strand to dry. Preferably not on a toddler’s finger. And preferably over a plate. Away from ants.

I hung mine from a coat hanger off a cabinet knob.

After each dunking, hang strand to dry with fan blowing on it until the coating is no longer tacky. This could take anywhere from 12-24 hours. Refrigerate grape syrup until needed again. You can dip walnuts into cold syrup just fine. Use a spoon to help cover the walnuts, if needed.

We dipped ours twice, but you should really do it 4 times or more to get it as thick and gooey as the real candy. We simply ran out of time.

Despite appearances, this is no longer sticky!

Cut the string and pull off chunks (you may need to slice it with a knife if you dipped the walnuts 4 times).

Nibble the tart grapes and nutty nuts.

And don’t listen to the Mr. Picky’s in your life. This is a fun recipe.

Perhaps I could convert him with a strand of peanuts dipped in grape syrup?!

Natural Grape & Walnut Candy | Churchkhela from the Caucasus
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Meet our adaptation of Churchkhela, the dangly natural candy from the Caucasus. Audrey, from Uncornered Market, informs me that this typically sausage shaped treat is nicknamed the “Georgian Snickers.” Nice! Unlike a Snickers bar, however, we use only three ingredients, none of which are sugar. Long strands of Churchkhela can be found all over the caucasus, generally with extra thick outer layers of dried grape syrup (they call this tatara).
Servings
1 string
Servings
1 string
Natural Grape & Walnut Candy | Churchkhela from the Caucasus
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Meet our adaptation of Churchkhela, the dangly natural candy from the Caucasus. Audrey, from Uncornered Market, informs me that this typically sausage shaped treat is nicknamed the “Georgian Snickers.” Nice! Unlike a Snickers bar, however, we use only three ingredients, none of which are sugar. Long strands of Churchkhela can be found all over the caucasus, generally with extra thick outer layers of dried grape syrup (they call this tatara).
Servings
1 string
Servings
1 string
Ingredients
  • 2 lb grapes , seedless
  • 25-30 pieces walnut meats (whole)
  • 1 tsp cornstarch
  • 1 fishing line (2 feet)
  • sewing needle
Servings: string
Units:
Instructions
Day 1
  1. First, de-stem grapes and puree in the blender. Make sure the skins are as tiny as possible.
  2. Set a fine mesh seive over a tall pot and drain the pureed grapes overnight (refrigerated).
  3. Strain the grape puree mixture.
  4. Meanwhile, thread walnuts onto fishing line. Loop the strand back into a circle and tie shut with a good knot. Be sure to make a small loop for hanging the walnuts when drying.
Day 2
  1. In the morning, press as much liquid as possible out of what remains int he seive. Discard remaining solids. Simmer strained liquid 20-30 minutes, or until reduced by 1/3. Make cornstarch slurry with about 2 tbsp of the reduce grape syrup. Add slurry to pot and stir to combine.
  2. Simmer until mixture is thick and coat the back of the spoon, about 5 minutes.
  3. Let cool until lukewarm (so as not to melt the fishing line). Coat the walnuts with the thick grape liquid. (Both sides!)
  4. At this point you should have an idea where you want to hang the strand to dry.
  5. After each dunking, hang strand to dry with fan blowing on it until the coating is no longer tacky. This could take anywhere from 12-24 hours. Refrigerate grape syrup until needed again. You can dip walnuts in cold syrup just fine. Use a spoon to help cover the walnuts, if needed.
  6. Dip about 4 times to get it as thick and gooey as the real candy.
Recipe Notes

You’ll need to plan for 1 day’s drying time for every time you dip the strand into the grape syrup (although drying times could be longer depending on humidity and temperature). Plus you’ll need one night to drain the grape syrup. Planning a week for this project is probably a safe bet.

Our version is simplified for the home cook. First, it has significantly fewer layers. Second, we loop our strand so it is easier to dip in a small amount of liquid. Finally, we didn’t age our Churchkhela as long as they do in Georgia. Our ingredients and technique vary somewhat, so this recipe is designed to be eaten within a few days.

We only dipped ours twice due to time restraints. Still, you’ll be able to see the buildup of grape on the exterior is fairly dramatic each time.

Menu: Georgia

Hello Georgia. I’m sick, but I feel better when I see your food. Three cheers to that!

NOTE: The first three recipes are adapted from Laura Kelley‘s book The Silk Road Gourmet: Volume One: Western and Southern Asia. Her book is full of great history and an entire chapter of Georgian recipes for any who are interested.

Georgian Grilled Chicken [Recipe]
Bone-in chicken marinated in a combination of khemeli-suneli, peanut oil, and lemon juice. The secret? Extra long marination to make the flavors scream. I’m a fan of screaming food (so says the girl who likes a little salad with her vinegar).

Georgian 5 spice (Khmeli-Suneli) [Recipe]
There are as many variations of this spice blend as there are grandma’s in Georgia. Our version is made with coriander, savory, dill, fenugreek, and bay leaves. Our bonus spice is pepper.

Walnut Cilantro Sauce (Garo) [Recipe]
This slightly bitter, grassy sauce is a popular condiment, like ketchup in America. Not only is it served over meats and vegetables, it can also be spread on a slice of toast and eaten as-is.

Natural Grape and Walnut Candy (Churchkhela from the Caucasus) [Recipe]
This treat is a great one to make with kids over a vacation. About once a day, dip a string of walnuts into pureed, reduced grape syrup. Then place in front of a fan to dry. As the layers add up, the walnuts gradually disappear. Later, break the string apart and much away!

About the food of Georgia

Georgia is literally my life raft at the moment. If I didn’t have this post to write I’d surely be passed out on my bed, waiting for the fever to subside.

I hope you’ll understand if this post is extra short. And, quite possibly, delirious.

Let’s start off with a quote. That’s always nice.

According to Laura Kelley,

Georgian cuisine is most closely related to Armenian cuisine – not only because of their shared border, but because Armenia (or its own rulers) ruled at least part of Georgia for 1000 years.

The Silk Road Gourmet: Volume One: Western and Southern Asia

Laura was kind enough to recommend several recipes from her book. From what I read (and tasted), Georgian food is full of strong flavors like cilantro, pomegranate, walnuts (tons of recipes included walnuts!), lemons, and unusual spice blends like Garo [Recipe] and Georgian Five Spice [Recipe]. She even has a recipe for beets with sour cherries. I’d love to try that one of these days, when my brain doesn’t feel like it’s about to implode.

Meat dishes, such as Georgian Grilled Chicken [Recipe] are marinated for a long time, giving them loads of pungency whether stewed or grilled. My heart does a little dance whenever I hear the word pungent. I’m not sure what part of my heritage is to blame for that one, but I like it!

Grapes are grown in Georgia and their cultivation is a source of much pride. For those of you who have been reading Global Table Adventure for a while, you may remember the dish I wrote about when we cooked Cyprus – a string of walnuts dipped in thick, concentrated grape syrup… Georgians (and people all over the region enjoy this unusual candy) [Recipe].

Now, if you’ll be so kind as to excuse me while I go pant under the fan (let’s hope my fever breaks before morning).

Sending you and yours well wishes!

Photos: Tbilisi, Lego building, Tusheti

Monday Meal Review: The Gambia

THE SCENE

I scrunched up my face, trying to remember.

We were standing at the farmer’s market on opening day, people milling about us like ants, everyone grabbing at the last of the produce before the farmers packed their bags.

Alexandra tucked 2 giant bunches of shiny green onions behind her stroller – only $3.00 at closing time. I’d paid $2.00 for 1 bunch an hour earlier.

“Oh, yes – I can’t believe I forgot!” I said to Alexandra, “The dessert is going to be hot mangoes in custard.”

I shook my head, glanced up at the sun, and shifted my feet. My face was already sunburned.  How could it be 93 degrees at 11 am in April?

Where was spring? Did it totally skip over Oklahoma?

And why on earth was I making a hot dessert in these conditions?

Alexandra laughed.

“You’re making the most awful face.”

“I’m trying to remember why I decided on a recipe that involves turning on my stove. The air conditioner will never keep up.”

Later, when our girls tired from splashing in the green turtle sandbox-turned-pool, we sampled the lukewarm treat. In just a few minutes everyone’s parfait glasses were scraped clean.

Alexandra spoke up: “There was definitely no need to make that awful face!”

“It was good, wasn’t it?” I said, turning the fan up to high.

THE FOOD

West African Spinach with Groundnuts (Peanut Butter) [Recipe]

What I liked most about this dish:

This was a great surprise. The peanut butter really goes wonderfully with the dark, biter greens. Be sure to use real spinach, not the tender baby leaves. It’s a great time of year for it. Mr Picky says it was better than “plain old wet sloppy spinach.” Those are technical terms, I think. Little known fact: Mr Picky never ate fresh spinach until he met me – just canned. Bleck. No wonder he’s picky.

What I liked least about this dish:

Not much except I couldn’t get Ava to try it.

Lover’s Iced Ginger lemon Tea [Recipe]

What I liked most about this dish:

Spicy, good for the belly, and full of lemon goodness. Plus, watching Ava try this with her friend Sanya was so sweet. Adding hot water makes for a wonderful tea, especially when feeling under the weather.

What I liked least about this dish:

The drink is really strong, so be sure to dilute as needed. Next time, for fun, I might double the lemon juice to make a bit more of a lemonade out of the drink.

Mango & Ginger Cream Parfaits [Recipe]

What I liked most about this dish:

While this is a simple dish to make, it becomes stunning in little parfait glasses. A great use for slightly tart mangoes. I could see this with nearly any fruit you’d cook – apples, peaches, plums, or mixed berries.

What I liked least about this dish:

I can’t decide if I would like it better warm or cool.

Ava’s Corner

http://wp.me/pWH6c-38M

West African Spinach with Groundnuts | Peanut Butter

Serves 4

I’m not sure why this idea seemed so strange to me. West Africans love greens with peanut butter (they call them groundnuts), and I should have never doubted them. The earthy peanuts stand up to the mighty bitter spinach. It balances out nicely with the sweet peppers, but spicy would work wonderfully as well.

If you can pick up the spinach and onions from your farmer’s market, I highly recommend it. The fresh flavors will crunch and zip and smile inside your mouth.

Ingredients:

peanut oil (or regular)
3 green onions, sliced
1 lb fresh spinach
1 red bell pepper
1/4 cup natural peanut butter
1/2 cup water
salt
pepper or cayenne

Method:

I was just so happy the farmer’s market opened up for business the same day we cooked The Gambia.

Look at these green onions and the healthy, sultry spinach.

That’s right. I said sultry.

Cook the pepper in hot peanut oil (or vegetable oil if you don’t have any)

Add in peanut butter and water. Stir to combine into a smooth sauce.

Next, toss in the sultry spinach.

Cook until softened to desired consistency. Remove from heat and toss with chopped green onions.

Serve hot with a giant spoon. Slurp.

Now, if I could only get Ava to eat dark green spinach again. She used to, when she was a wee 1 year-old.

What happened?

Is this part of the terrible two’s?

Am I a bad mother?

Maybe I should just make everything with spinach and she’ll have no choice.

Help?

West African Spinach with Groundnuts | Peanut Butter
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The earthy peanuts stand up to the mighty bitter spinach. It balances out nicely with the sweet peppers, but spicy would work wonderfully as well.
West African Spinach with Groundnuts | Peanut Butter
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The earthy peanuts stand up to the mighty bitter spinach. It balances out nicely with the sweet peppers, but spicy would work wonderfully as well.
Ingredients
  • peanut oil , as needed (or vegetable oil)
  • 3 green onions , sliced
  • 1 lb spinach , fresh
  • 1 red bell pepper , sliced
  • 1/4 cup peanut butter , natural
  • 1/2 cup water
  • salt , to taste
  • pepper , to taste (or cayenne)
Servings:
Units:
Instructions
  1. Cook the pepper in hot peanut oil.
  2. Add in peanut butter and water. Stir to combine into a smooth sauce.
  3. Toss in the spinach. Cook until softened to desired consistency.
  4. Remove from heat and toss with chopped green onions.

Lemon Ginger Tea | Gingembre

Makes about 3 cups concentrated juice

Want to fall in love vigorously? Ease a nasty stomach bug immediately? Wake up cheerfully? Drink a giant glass of spicy, cold lemon ginger tea. It’s like a big punch in the face, but in a good way.

This drink is so strong, you’ll do the post-whiskey-shot shudder. Our recipe is a concentrated blend – be sure to water it down to taste. Special tip for the flu season – add a splash of hot water to dilute for a great, cleansing drink. Perfect if your sinuses feel miserable.

Ingredients:

1/2 cup grated ginger
1 cup sugar
1/2 cup fresh squeezed lemon juice, pulp and all
2 cups water

Method:

Get ready to purify yourself. Get the juiciest lemons you can squeeze, the spiciest ginger on the shelf, and the sweetest sugar in your pantry.

Peel and grate fresh ginger root (a bit of skin doesn’t matter as it will be strained). Add to a small pot with sugar, lemons and water. Bring to a gentle simmer and cook until the sugar dissolves. Remove from heat. Let steep for 15 minutes- 1 hour, as desired.

While you wait take the time to hand write a letter to someone who could use a smile. Don’t forget the stamp and to drop it in your mailbox (with the red flag up!).

Next, strain the mixture. If you can think of something fabulous to do with the leftover strained goods, let me know. Perhaps a mud mask??? An insect repellent?? Maybe a base for carrot ginger soup? Cat food?

Next, add strained liquid to a pitcher and fill it the rest of the way with ice. This will cool it down and dilute it some.

Serve over more ice, diluted with more water. Do this to taste.

Spicy. Hot. And Cold. Perfect for lovers and lover’s to be.

Is there someone special you’d drink this with?

Go on, you can tell me!

Lemon Ginger Tea | Gingembre
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Our recipe is a concentrated blend - be sure to water it down to taste.
Lemon Ginger Tea | Gingembre
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Our recipe is a concentrated blend - be sure to water it down to taste.
Ingredients
  • 1/2 cup ginger , grated
  • 1 cup sugar
  • 1/2 cup lemon juice , pulp and all
  • 2 cups water
Servings:
Units:
Instructions
  1. Peel and grate fresh ginger root (a bit of skin doesn't matter as it will be strained)
  2. Add to a small pot with sugar, lemons and water. Bring to a gentle simmer and cook until the sugar dissolves.
  3. Remove from heat. Let steep for 15 minutes- 1 hour, as desired.
  4. Strain the mixture and place the liquid in a pitcher.
  5. Add ice to cool it down. Serve over more ice to chill and dilute.

Eat a baguette like a west African

I know it’s springtime and I’m supposed to be nibbling lettuce, trying on my bathing suit five times a day, and sipping nothing but water. Life doesn’t always work out like that. Last night, for example, I was in huddled in the closet with Miss Ava. That’s right – my noisy almost-two-year-old and I were waiting out two rounds of tornado sirens.

It was chaos.

Fearing for my life makes me crave comfort food. If you are surviving on lettuce and water, please forgive me for this post. You might wait a day to try on your bathing suit.

I thought I’d heard it all when it came to baguette sandwiches. I was wrong. Here are two West African sandwiches that I would gladly eat while hiding from a tornado:

The Omelet

This one is pretty straight forward, but about as decadent as it gets: a deep-fried omelet laid across a baguette. It’s sold at the tanganas, or street food shacks, that you can find along dusty dirt roads in the Gambia. For those of you who frequent Burger King, it might sound familiar. Maybe that’s where B.K. got the idea from?

According to Lonely Planet, the common accompaniment is instant coffee with loads of sweetened condensed milk.

The Neibbe

Take a hot mixture of beans, tomatoes, onions, and spices, and tuck them tucked into a giant baguette sandwich slathered with hot sauce. This vegan sandwich sounds epic.

What would you try? In case either of these don’t appeal, you could always try the coupé coupé sandwich (bbq meat) that we made last week.

Source: Lonely Planet The Gambia & Senegal

Mango and Ginger Cream Parfaits

Serves 8
(really this depends on the size of your mangoes)

What would you make if you had milk and ginger root, but no refrigeration? What if you had mangoes but no ice cream machine or blender?

You’d use up that milk as fast as possible – whip it up into a ginger custard and toss it with stewed mangoes! This is a high class treat in The Gambia, where real milk is far less common than imported powdered milk.

As for the parfait glasses? Totally a Sasha-spin. Feel free to just dollop the cream with a gallop of mangoes in the center of a small bowl for rustic appeal.

Inspired by “Stewed Mangoes” in The World Cookbook for Students.

Ingredients

For the stewed mangoes

3-4 small mangoes, diced
1/4 cup water
1/3 cup sugar, or as needed
(if your mango is ripe you may not need any sugar)

For the ginger custard

1 1/2 tsp packed fresh grated ginger
2 eggs
1 cup whole milk
1 cup heavy cream
1/3 cup sugar

Method:

First for the stewed mangoes…

For this recipe you definitely need to wear flip flops and sport messy, windblown hair.

First things first. Dice up your mangoes. Sneak a taste. Feel mango-love fill your heart. Smile big.

Champagne mangoes are in season right now. Yum. You can use semi-ripe or ripe mangoes for this recipe, whatever you prefer.

Your mangoes will beg you for sugar if they aren’t completely ripe.

Next, add water. The water will keep everything moist as it simmers. Simmer, uncovered, until the sugar dissolves and the fruit is softened to desired consistency.

Note: Do not make mushy unless you lack teeth. (There’ an exception to every rule).

For the ginger custard:

In a heatproof bowl, whisk together fresh grated ginger, 2 golden eggs …

… sugar …

… whole milk …

and heavy cream.

Side note: I once ate an entire can of whipped cream on a dare. Only after my belly started hurting did I decide to read the nutritional facts. I never ate an entire can of whipped cream again. End of story.

Now you have two options.

A) Cook over a pot of heartily steaming water, double boiler style. The heat should be pretty high so the steam stays very … steamy.

B) Whisk directly in a pot over low heat. You must whisk constantly. This method will thicken into custard much more quickly.

Either way, cook until thickened and the mixture resembles yogurt in texture. It can take around 30 minutes if you are doing it double-boiler style. Keep whisking.

Serve warm, room temperature or cold. I am partial to layering the custard and mango in little parfait glasses because I eat with my eye balls first.

I had no idea The Gambia was going to be so good to me.

Passing out is optional.

Eat with three friends on a hot summer’s day, when the air conditioning just doesn’t keep the house cold enough.

Mango and Ginger Cream Parfaits
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Rate this recipe!
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What would you make if you had milk and ginger root, but no refrigeration? What if you had mangoes but no ice cream machine or blender? You’d use up that milk as fast as possible – whip it up into a ginger custard and toss it with stewed mangoes! This is a high class treat in The Gambia, where real milk is far less common than imported powdered milk.
Servings
8 people
Servings
8 people
Mango and Ginger Cream Parfaits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
What would you make if you had milk and ginger root, but no refrigeration? What if you had mangoes but no ice cream machine or blender? You’d use up that milk as fast as possible – whip it up into a ginger custard and toss it with stewed mangoes! This is a high class treat in The Gambia, where real milk is far less common than imported powdered milk.
Servings
8 people
Servings
8 people
Ingredients
For the stewed mangoes
  • 3-4 small mangoes
  • 1/4 cup water
  • 1/3 cup sugar , or as needed
For the ginger custard
  • 1 1/2 tsp ginger root , freshly grated (packed)
  • 2 eggs
  • 1 cup milk
  • 1 cup heavy cream
  • 1/3 cup sugar
Servings: people
Units:
Instructions
For the stewed mangoes
  1. Dice up your mangoes and if they aren't completely ripe, add sugar.
  2. Next, add water. The water will keep everything moist as it simmers. Simmer, uncovered, until the sugar dissolves and the fruit is softened to desired consistency.
For the ginger custard
  1. In a heatproof bowl, whisk together fresh grated ginger, 2 golden eggs, sugar, whole milk and heavy cream.
  2. Now you have two options. A) Cook over a pot of heartily steaming water, double-boiler style. The heat should be pretty high. Or, B) Whisk directly in a pot of water over low heat. You must whisk constantly. This method will thicken into custard much more quickly.
  3. Either way, cook until thickened and the mixture resembles yogurt in texture. It can take around 30 minutes if you're doing it double-broiler style. Keep whisking.
  4. Serve warm, room tempature or cold.

Menu: The Gambia

Can anyone look at these babies and not smile? I mean, really. I love, love, love the joy pouring out of their faces. This picture could be used to replace depression medicine. And I just know it can help you do your taxes. That’s right. For anyone in the USA who has yet to file their taxes, take a moment to look at these babies, absorb the joy and peace. You’ll be calmer, nicer, and your brain won’t feel as much like scrambled jelly over the next 72 hours. That has to count for something.

Our Gambian menu features a special burst of fresh and local flavor – the spinach and green onions came from the very first day of the Cherry Street Farmer’s Market in Tulsa. Nothing like opening day at a farmer’s market, when all the goodies are vibrant, plump, and just waiting to be snapped, popped, and nibbled. I simply shut my eyes and imagined I was in Gambia. The temperature was about right – over 90 degrees.

West African Spinach with Groundnuts (Peanut Butter) [Recipe]
A nutty take on cooked spinach, typical of West Africa. Sliced red peppers and green onions add sweetness and crunch. If you’re feeling adventurous, swap the bell pepper with a hot chili pepper.

Mango and Ginger Cream Parfaits [Recipe]
Celebrate fresh mangoes with a delicate ginger cream sauce. The ginger cream sauce is a standby from The Gambia’s former days as a British colony. For a more casual approach, forget the parfait and simply spoon the sauce over a bowl of fresh mango.

Lover’s Iced Ginger Lemon Tea (Gingembre) [Recipe]
Spicy, hot iced tea – this oxymoron is totally possible with the heat from freshly grated ginger. A bright burst of lemon juice tames the wild flavor.