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Squirrels, Elephant Ears, and Equatorial Guinea (w/ Poll)

Tulsa seems to be channeling a little bit of Equatorial Guinea.  After record-breaking snowstorms, the sky is blue, the air is warm, love birds are chirping, and a squirrel is peering at me over a fence. He’s wondering where the 14 inches of snow went. And why the trees are budding in February. The one thing he doesn’t have to worry about, however, is being dinner. I’m not interested and my cats are way too slow.

In Equatorial Guinea, Mr Squirrel might be faced with a different fate. In the countryside, anything that moves is liable to become dinner – although gorillas and monkeys are now off limits.

But what about veggies? The people of Equatorial Guinea also eat their veggies. One of the more interesting is the malanga – a tuber with leafy greens that came over with Cubans. Apparently in the 19th century, when slaves and political prisoners were freed from Cuba, many landed in Equatorial Guinea. They brought their malanga with them and the rest is history.

Have you heard of elephant ears? At least 10 of my neighbors grow elephant ears in their flower beds. They are a type of malanga, or taro or dasheen leaves. Many names… one family of plants.

So the big question remains – if I sneak into my neighbors gardens, can I harvest a basket of elephant ears and safely eat them? I hear they’re toxic unless cooked… and that they contribute to kidney stones. But, if cooked properly, I wonder if our local elephant ears are good eats?

Someone save me from myself. I’m really tempted…

Source: “Internationalizing cultural studies: an anthology” Photos: AndrewMT

Stuffed Grilled Trout

Serves 2

You’ve seen them at the fish market. Whole trout. Somewhat intimidating, but also intriguing.  Friends, if you’ve never ventured in the world of whole fish, I highly recommend it. Cooking them is beyond easy and the flavor is exceptional. Today we stuff them with peppers, onions, and fresh lemons –  flavors characteristic of Equatorial Guinea. Slightly spicy and super fresh – make this for a special occasion or just for fun.

Ingredients:

2 whole trout, cleaned
1/4 cup thinly sliced poblano
1/4 cup thinly sliced onion
4 lemon slices
salt
pepper

Method:

First things first. Light a candle. The flickering light is warm and inviting, and does a great job of eating up fish smells. I burn candles daily, fish or no fish.

Gather your ingredients and preheat the grill to medium. You won’t need too much onion and pepper, unless your fish are huge.

Rinse and pat dry the fish. Then season the cavity with salt and pepper – preferably fresh, coarse sea salt.

Add thinly sliced onions and poblanos… for a little heat… the thinner the better (so they actually have time to cook)

Add 2 lemon slices…

Carefully brush the preheated grill with a little oil and add the stuffed trout.

Cook each side for about six minutes…

… or until opaque and flaky.

If you don’t fuss with it (poke it and prod it to see if it’s done) you’ll get beautiful grill marks.

See?

Mmm, fish and veggies … all in one! Serve with rice and a smile.

How I eat a whole fish: Peel skin back and simply eat the exposed fillet. Watch out for the bones – they’re in the middle, under each fillet. Then flip the fish over and repeat. All the while, I pull out bits of filling to eat with the fish.

Have you ever eaten whole fish? How do you eat one?

Stuffed Grilled Trout
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Slightly spicy and super fresh - make this for a special occasion or just for fun.
Stuffed Grilled Trout
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Slightly spicy and super fresh - make this for a special occasion or just for fun.
Ingredients
  • 2 trout , whole, cleaned
  • 1/4 cup Poblano peppers , thinly sliced
  • 1/4 cup onions , thinly sliced
  • 4 slices lemons
  • salt
  • pepper
Servings:
Units:
Instructions
  1. Preheat grill to medium.
  2. Rinse and pat dry the fish then season the cavity with salt and pepper.
  3. Add the onions, peppers and lemon slices to the cavity.
  4. Brush the preheated grill with a little oil and add the stuffed trout.
  5. Cook each side for about 6 minutes or until opaque and flaky.

Menu: Equatorial Guinea

Yesterday you asked me if I was going to be cooking a monkey head. You asked because I shared a photo of a cooked monkey head with you. Totally understandable. To answer your question – there are two reasons why I will not be cooking a monkey head this week. And I think it’s best I leave those reasons to your imagination.

Instead I’m cooking a whole fish and will include the whole head for authenticity purposes. As for the rest? Thankfully, Equatorial Guinea is full of all sorts of wonderful dishes, dishes whose ingredients are easily found in Tulsa, Oklahoma. Check it out… what sounds good to you?

Millet Porridge with Ginger [Recipe]
Millet flour cooked until thick with milk, fresh ginger and sugar. Finished with a dusting of cinnamon. Or sin, as mom likes to call it. Serve for breakfast.

Grilled Stuffed Trout [Recipe]
Whole trout stuffed with thinly sliced poblano, onion, and lemons – then grilled until flaky.

Hot Curried Okra from Equatorial Guinea [Recipe]
Okra cooked with curry, chili powder, and habenero pepper. Spicy and fragrant.

Peanuts & Fresh Fruit
Meals and snacks often include either peanuts or fresh fruit, both readily available in Equatorial Guinea.

About the food of Equatorial Guinea

Monte Alen | Yellow-billed Turacos

My riding instructor invited me hunting when I was 15 years old. The thought of riding through France’s foggy woods seemed romantic, adventurous, and disarmingly elite. I desperately wanted to say yes, but I had a squeamish feeling I just couldn’t shake. Bottom line? I didn’t want to kill my dinner and I didn’t want to watch other people kill their dinner. Thankfully, I didn’t have to. I was surrounded by supermarkets, cafes, street vendors, and – just down from our house – carrot and mushroom farms. I could eat whatever I wanted, whenever I wanted. I said no. The closest I ever got to hunting was to pluck a carrot from the farm. Illegally. It was the biggest carrot I’d ever seen but, thanks to a lack of running water and guilt, it tasted like dirt.

In Equatorial Guinea, killing dinner is not always a choice. The rural people are known for hunting and fishing for their dinners because this is the cheapest and most available way to eat. Whole fish [Recipe], crustaceans, and various small animals are sold at the market – piled on little more than cardboard lined tables. The smile on this boy’s face says it all… “This is my normal.”

Meat market | Malabo Harbour, Bioko Island

Game is typically grilled, stewed, or fried and served with porridges – either gari (made from cassava flour) 0r thick millet porridge [Recipe]. Filling and affordable, porridge is also served for breakfast.

As far as vegetables go, they eat all manner of dark greens – anything from spinach, and kale, to more exotic fare, like sweet potato and cassava leaves. Okra is grown and enjoyed stewed with hot peppers and curry [Recipe]. Peanut sauces reign supreme, as in most of west and central Africa.

If you have a sweet tooth, go for a piece of fresh fruit. You’ll be right in line with the people of Equatorial Guinea.

Photos: Kaloyan, CIA World Factbook, BioKo, Shoshana Sommer, Podknox.

Monday Meal Review: El Salvador

THE SCENE

My first mistake was getting out of bed.

My second? Thinking I could cook my way through El Salvador on a stomach bug.

There’s something inherently ridiculous about stumbling around the kitchen in pajamas, cooking enough food for a party, the very smell of which is hard to process, yet also insisting on taking photos for the world to see.

I mean, really.

And then, every fifteen minutes, I just had to call my mom about the latest weird gurgle coming from my stomach. She did a decent job of calming me down – she said it was all going to be ok, just eat some yogurt. You know, to help build up my tummy’s “live active cultures.”  Which sounded terrible, yuck, no good… but, hey, it works.

Hours later I’d survived El Salvador but – when the last pot was put away – I was pretty sure I’d never get out of bed again.

Eventually, however, I did get out of bed again.

Why?

To eat the leftovers. After all – stomach bug or not – the food was absolutely wonderful. Oh, and I missed playing with sweet Ava Marie.

THE FOOD

Cabbage Slaw (Curtido) [Recipe]

What I liked most about this dish:

While quick-pickled, this slaw remains fresh, thanks to the bright vinegary kick. The longer it sits, the better it tastes – especially because, as the days tick by, the red pepper flakes meld into the slaw, giving an even, barely-mild heat to the entire dish. The curtido hit its sweet spot around day 3. The acidic flavor is the perfect counter balance to mild pupusa.

What I liked least about this dish:

I’m a big fan. Mr. Picky – not so much, but that should be no surprise as he is almost as anti vinegar as I am pro vinegar. On another note, I should warn you that vinegar is not so great on an upset stomach. A few days later? A different story – Ava and I were chowing down on the stuff – we loved it.

Pupusa with quesilla [Recipe]

What I liked most about this dish:

This was a fun snack to make. It was my first time working with masa harina and, wow, I love working with this flour. So easy – a dream really – simply add water and form with hands into ball. No fussing. No glue-like mess. No gluten. Nothing like finicky all-purpose flour.

What I liked least about this dish:

Figuring out the shaping technique takes some time. I recommend watching a few Youtube videos to get the hang of it. Martha Stewart has a good one which I shared on the recipe page. I did not make a video because, well, my skills never advanced past “total newb.” In general, I recommend making the pupusa a bit thinner than I did. You don’t want the pupusa to be too doughy – if it is, the flavor of the cheese gets lost in the corn-fest.

Atol (corn drink) [Recipe]

What I liked most about this dish:

Salvadoran Atol is like drinking custard – creamy, and sweet. The cinnamon and corn combine to make a great, simple treat. I could see serving this on a cold autumn day, perhaps for Halloween or Thanksgiving. Ava was most definitely a fan.

What I liked least about this dish:

I think 1/2 cup sugar is too sweet. Always the sweetheart, Mr. Picky thought it was just right. I suggest starting with 1/4 cup and go from there. You can always add more, but you cannot take it away.

Salvadorian Quesadilla (Cake) [Recipe]

What I liked most about this dish:

I enjoyed the salty-sweet play of this unusual “coffee cake.” Super easy to throw together – it would make a great brunch or potluck treat. Just tell them it’s central american pound cake. Then after they have a bite, tell them what’s in it. They’ll be hooked for life. We are.

What I liked least about this dish

This is not diet food. You might as well go for a swim in butter, sour cream, sugar, and eggs. Although, this cake will taste better because of all the sugar.

Ava’s Corner

P.S.

Happy Valentine’s Day!

Love,

The Martins

Creamy Sweet Corn Drink | Atol de elote

atol-drink-recipe

Serves 3

In El Salvador, Atol is made with fresh corn kernels, milk, cinnamon, and sugar. My version is simplified for the home cook – but if you have the time, and if it is in season, cut the corn straight off the cob. Do it while listening to Salvadoran music, just because.

Ingredients:

1 lb frozen corn, thawed
2 cups milk
1 cinnamon stick
1/4-1/2 cup sugar

extra milk, as needed
ground cinnamon for garnish

Method:

Add golden nuggets of goodness to a medium pot. Balance a cinnamon stick on top.

Pour milk over the cinnamon stick… and click on the heat.

While the milk is coming to a simmer, pour on the sugar. (If you don’t have a crazy wild sweet tooth, just add 1/4 cup. Also, if your corn is ultra sweet you may not need so much).

Give everything a buzz with an immersion blender.

Simmer about 15-20 minutes, then strain out all the fibers and yucky bits.

Put those in your garden. Reheat the strained mixture if it cools down too much while straining – and add extra milk if needed.

What’s left? Pure custard goodness. Slightly thick and totally decadent. Totally El Salvador.

Top with a dusting of ground cinnamon and drink with a smile.

Creamy Sweet Corn Drink | Atol de elote
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In El Salvador, Atol is made with fresh corn kernels, milk, cinnamon, and sugar. My version is simplified for the home cook – but if you have the time, and if it is in season, cut the corn straight off the cob. Do it while listening to Salvadoran music, just because.
Servings Prep Time
3 people 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15-20 minutes
Creamy Sweet Corn Drink | Atol de elote
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Print Recipe
In El Salvador, Atol is made with fresh corn kernels, milk, cinnamon, and sugar. My version is simplified for the home cook – but if you have the time, and if it is in season, cut the corn straight off the cob. Do it while listening to Salvadoran music, just because.
Servings Prep Time
3 people 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15-20 minutes
Ingredients
  • 1 lb corn (frozen), thawed
  • 2 cups milk , plus extra as needed
  • 1 cinnamon stick
  • 1/4-1/2 cup sugar
  • ground cinnamon , for garnish
Servings: people
Units:
Instructions
  1. Combine all ingredients in a pot (the sugar to taste). Simmer 15-20 minutes. Blend with immersion blender or traditional blender (cool slightly, in this case)
  2. Strain. Serve hot with a dusting of ground cinnamon.

Salvadoran Pickled Cabbage Slaw | Curtido

Makes 1 giant bowl.

Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly “pickled” – about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas.

Ingredients:

1 cabbage, cored and sliced thinly
1/2 red onion, sliced thinly
2 carrots, grated
1 tsp dried oregano
1/2 tsp red pepper flakes
1/4 cup white wine vinegar
1/8 cup olive oil
salt and pepper, to taste (I put in 2/3 tsp salt)

Method:

Time to get out all your aggression on some red onion, cabbage, and carrot. Chop, chop, chop like there’s no tomorrow. Well really… slice thinly. Chopping is a bit too coarse for this recipe.

When you’re done, mix the vinegar with olive oil, red pepper flakes and oregano. Add a little water if desired (maybe 1/8 cup) and season with salt and pepper.

Pour over the veggies.

Toss and refrigerate for 1-3 days. It gets better and better and … better. Stir once or twice a day, to ensure the seasonings get evenly mixed.

Serve cool with pupusas.

Salvadoran Pickled Cabbage Slaw | Curtido
Votes: 3
Rating: 4.33
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Print Recipe
Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly “pickled” – about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas.
Servings Prep Time
1 giant bowl 15 minutes
Passive Time
1 hour
Servings Prep Time
1 giant bowl 15 minutes
Passive Time
1 hour
Salvadoran Pickled Cabbage Slaw | Curtido
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly “pickled” – about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas.
Servings Prep Time
1 giant bowl 15 minutes
Passive Time
1 hour
Servings Prep Time
1 giant bowl 15 minutes
Passive Time
1 hour
Ingredients
  • 1 small green cabbage , cored and sliced thinly
  • 1/2 red onion , sliced thinly
  • 2 carrots , grated
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup white wine vinegar
  • 1/8 cup olive oil
  • salt
  • pepper
Servings: giant bowl
Units:
Instructions
  1. Add cabbage, onion, and carrots to a large bowl
  2. Mix the vinegar with olive oil, red pepper flakes and oregano. Add a little water if desired (maybe 1/8 cup) and season with salt and pepper.
  3. Pour over cabbage mixture and toss. Tastes better with time - let rest in the fridge from 1 hour up to 8 hours.

Salvadoran Quesadilla | Sweet Breakfast Cake

Makes 18-22 cupcakes

Don’t expect cheese and tortillas. Instead, think poundcake. Think party food. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake.

I’m proud to say that this recipe was awarded First Place in food52‘s Gluten-Free Baking Competition.

Best served with dulce de leche and a cloud of whipped cream.

Ingredients:

1 cup rice flour
1 tsp baking powder
1 pinch salt
1 cup butter
1 cup sugar
3 eggs
1 cup sour cream
1/2 cup grated hard cheese, like cotija (parmesan can be substituted)
sesame seeds, to taste

Method:

Get your baking shoes on! You’re about to whip up a batch of Salvadoran goodness.

Gather your ingredients, then preheat the oven to 350F.

Whisk together the rice flour, baking powder, and salt.

Meanwhile, in a standing mixer, cream the butter with sugar.

Drop in the eggs, one at a time. Beat until fully incorporated and scrape down the sides.

Then add the sour cream.  Plop.

Once you’ve whisked that in, add the rice flour mixture.

‘Don’t forget the cheese, please!

Spoon into greased cupcake tins. Leave some room for them to rise up (they aren’t meant to have “muffin tops” though)

Neither am I, but my jeans won’t listen.

Sprinkle with sesame seeds.  Pretend you see some in this picture. Aren’t they pretty?

Bake at 350F for about 15-20 min, or until an inserted toothpick comes out clean. Let cool for 15 minutes and pop out of the tins.

Eat at room temperature with a big cuppa coffee.

Take an hour to read the newspaper and glance out the window from time to time, watching the clouds drift by.

Salvadoran Quesadilla | Sweet Breakfast Cake
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Don’t expect cheese and tortillas. Instead, think poundcake. Think party food. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake. I’m proud to say that this recipe was awarded First Place in food52‘s Gluten-Free Baking Competition. Best served with dulce de leche and a cloud of whipped cream.
Servings Prep Time
18-22 cupcakes 20 minutes
Cook Time Passive Time
15-20 minutes 15 minutes
Servings Prep Time
18-22 cupcakes 20 minutes
Cook Time Passive Time
15-20 minutes 15 minutes
Salvadoran Quesadilla | Sweet Breakfast Cake
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Rating: 0
You:
Rate this recipe!
Print Recipe
Don’t expect cheese and tortillas. Instead, think poundcake. Think party food. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake. I’m proud to say that this recipe was awarded First Place in food52‘s Gluten-Free Baking Competition. Best served with dulce de leche and a cloud of whipped cream.
Servings Prep Time
18-22 cupcakes 20 minutes
Cook Time Passive Time
15-20 minutes 15 minutes
Servings Prep Time
18-22 cupcakes 20 minutes
Cook Time Passive Time
15-20 minutes 15 minutes
Ingredients
  • 1 cup rice flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1/2 cup cotija (parmesan may be substituted)
  • sesame seeds (to taste)
Servings: cupcakes
Units:
Instructions
  1. Gather your ingredients, then preheat the oven to 350F.
  2. Whisk together the rice flour, baking powder, and salt.
  3. Meanwhile, in a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time. Beat until fully incorporated and scrape down the sides. Then add the sour cream.
  4. Once you’ve whisked that in, add the rice flour mixture and cheese.
  5. Spoon into greased cupcake tins. Leave some room for them to rise up (they aren’t meant to have “muffin tops” though). Sprinkle with sesame seeds.
  6. Bake at 350F for about 15-20 min, or until an inserted toothpick comes out clean. Let cool for 15 minutes and pop out of the tins.
  7. Eat at room temperature with a big cuppa coffee.

Drinking & Dancing in El Salvador

Elegance turns to a sloppy muddled mess in the Salvadoran danza de los chapetones. On purpose. For giggles.

The satirical dance begins with thirteen dancers, 12 men and a woman. All are elegantly dressed – the men represent Spanish nobles, wearing suits with fancy hats, the woman represents the Spanish queen, wearing a crown and white wedding dress. Which all makes sense once you realize El Salvador was once a Spanish colony.

The satire begins as a waltz, wickedly exaggerated. As the dance continues, the queen tipples chicha into the dancer’s cups – a sweet local booze made from maize, panela, and pineapple – over and over again.

With each sip the dance becomes sloppier, rowdier, and – eventually – downright wild.

Have you ever had chicha? If not, would you try it?

Source: Lonely Planet & others
Photos: Folklor de El Salvador, Dtarazona

Cheese Pupusas |Pupusas de Queso

Makes 6-10 pupusa

Take a big bite of El Salvador with cheesy pupusas. Many locals eat pupusa several times a week – some are filled with beans, others meat. But, no matter how you fill it, there’s an art to shaping the mighty pupusa. Here’s Martha Stewart’s demonstration:

http://www.youtube.com/watch?v=kShxKY1mrPM

Here are four things I wish I knew when I got started:

  • Make your dough fairly moist. Play with the consistency. You don’t want a lot of cracking on the edges. The one Keith is holding is perfect. My others (pictured in the recipe) were a little dry and as a result, not so great.
  • Rub vegetable oil on the pupusa before you put it on the griddle. This will keep it from – ahem – drying out. It will also give it a pretty, golden color. The one Keith is holding is nice and golden. The others are pale because I forgot this step.
  • Make the pupusa thinner for a cheesier effect.
  • Use salt. It really pulls the flavors together.

By making sure I did these 4 things I went from mediocre pupusa to one of the most enjoyable dishes I’ve had on this Adventure.

Ingredients:

2 cups masa harina (maseca)
1 3/4 cups water (0r as needed)
1 tsp salt, 0r to taste

4-6 oz shredded queso quesadilla

Method:

There’s a very scientific approach to pupusa-making.

First, add water and salt to the maseca. You need enough to get it to clump together into a moist ball.

You want the dough to squish easily between your fingers when you squeeze it.

See? Very scientific.

Next, flatten the ball into a patty. Dip your hands in water to keep it from sticking to you.

Add a pinch of shredded cheese. And, by pinch I mean as much as you can squeeze onto your patty. I think for this amount of dough I should have doubled the cheese. Or used less dough.

Fold the dough up around the cheese and seal it back up. By doing so you will form another ball, hiding the cheese inside.

Flatten this ball out into a patty by repeatedly patting with your flattened hand.  Rub with some vegetable oil and …

Place on a lightly greased medium-hot griddle.

Cook each side until sun spots appear, the cheese is bubbling, and the dough is cooked through. Sun spots are the scientific name for the golden brown and black spots on the surface of the pupusa. Or so I hear.

Serve immediately with curtido and salsa (a simple tomato puree will do).

To best enjoy pupusa: pick the dough apart with your fingers, until you see the cheese strands ooze around. Munch to your heart’s contentment.

Cheese Pupusas |Pupusas de Queso
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Many locals eat pupusa several times a week - some are filled with beans, others meat. But, no matter how you fill it, there's an art to shaping the mighty pupusa.
Cheese Pupusas |Pupusas de Queso
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Many locals eat pupusa several times a week - some are filled with beans, others meat. But, no matter how you fill it, there's an art to shaping the mighty pupusa.
Ingredients
  • 2 cups masa
  • 1 3/4 cups water , or as needed
  • 1 tsp salt , or to taste
  • 4-6 ounces queso quesadilla
Servings:
Units:
Instructions
  1. Add water and salt to the masa. Enough moisture to clump together into a moist ball. The dough should squish easily between your fingers when you squeeze it.
  2. Take a small amount, roll into a ball then flatten into a patty.
  3. Add a pinch of shredded cheese onto your patty.
  4. Fold the dough up around the cheese and seal it back up and make it into another ball.
  5. Flatten this ball out into a patty by repeatedly patting it with your flattened hand.
  6. Rub with vegetable oil and place on a lightly greased, medium-hot griddle.
  7. Cook each side until sun spots appear, the cheese is bubbling, and the dough is cooked through.
Recipe Notes

Make your dough fairly moist. Play with the consistency. You don't want a lot of cracking on the edges.

Menu: El Salvador

El Salvador is calling my name but I can’t go, no matter how badly I want to. We just dug ourselves out of a 14″ snowstorm that sent Tulsa to a screeching halt. The newspaper didn’t print, milk has been missing for days, and – someone help us – we’ve got another 5-10 inches coming. At times like these, I find “denial” to be a fairly decent coping mechanism. So, if you need me, I’ll be tucked away, under comforter, spooning Salvadorian food into my mouth, waiting for the snow to melt.

Cabbage Slaw (Curtido) [Recipe]
 Crunchy cabbage mixed with shredded carrots, and red onion. Toss with vinegar, olive oil, oregano, and red pepper flakes to make a classic Salvadorian side dish.

Pupusa with quesilla [Recipe]
 Thick corn tortilla packet conceals a melted layer of quesilla, or soft melting cheese. Serve with salsa on the side.

Atol (corn drink) [Recipe]
 There are many ways to make this traditional central american drink. Ours is quick and dirty – and uses fresh corn, cinnamon, and sugar for custard-like goodness.

Salvadorian Quesadilla (Cake) [Recipe]
 This dessert is hard to explain but easy to eat. First of all, it is dense and sweet, like pound cake. But then, somewhere in the background comes a hint of salt – from grated cheese, and a mild blast of tangy sour cream. When cooked in muffin tins they make the perfect portion for party trays or a light breakfast.

About the food of El Salvador


Llopango and Santa Ana Volcano, El Salvador

Do you like colorful birds? What about ruins – ancient, gothic, and colonial? Step right this way. Meet El Salvador, a tiny country freckled with mighty volcanoes, thickly coated by lush tropics, and so much more.

In this steamy dreamland, I discovered a theme: corn.

First, there’s pupusa – thick corn flour (masa) based tortillas stuffed with cheese, meat, or beans. Pupusas [Recipe] are often served with a bright, vinegary scoop of curtido [Recipe], or cabbage slaw, and fresh salsa. Then, there’s a corn drink called atol [Recipe]. Made with fresh corn, sugar, cinnamon and milk, it’s so rich you’ll think you’re drinking sweet custard, and you’ll be just as happy. And, finally, let’s not forget riguas, a moist mixture of corn (rather like tamales), spooned onto a banana leaf and griddled until firm enough to handle.

Whew.

And then there’s the produce. Mounds and mounds of gorgeous tropical goodness. Vivid. Fresh. Fabulous.

Just look at this lady. She knows she’s got a good thing going on.

Still hungry? No worries. There’s more at the Salvadorian Global Table.

Bring on the boats – filled with seafood. Serve it up with rice and beans, or perhaps a healthy smattering of fried plantains [Recipe].

When it comes to sweets, it’s hard to go wrong – try rice pudding or quesadillas [Recipe]. Yes, quesadillas are dessert in El Salvador. Literally “cheese cake,” they taste rather like a salty/sweet poundcake – nothing like Mexican quesadillas. The rich goodness is typically served with a cup of coffee for breakfast or a snack. Now that sounds like a great start to a good morning!

Photos: Christian Dory, Daniel Robey, Leofleck