Latest Posts

Menu: Côte d’Ivoire (Ivory Coast)

You’re not going to believe this. While we’ve been on this Adventure for 9 months and cooked 41 countries – a fairly significant chunk of time and cooking, if you ask me – somehow, some way, we still haven’t made turkey.

No wonder it has been so cold lately. All of Tulsa is being punished for my omission.

Well, this week, we’re shaking things up. I’m finally making a turkey dish.  Thank you, Côte d’Ivoire, for giving me the impetus and snapping me out of my lack-of-turkey-dom. It was a bleak time, but I am happy we’re all moving on.

Frankly, it’s just in time. If you haven’t heard, Thanksgiving is just around the corner.

Avocado Boats filled with Shrimp Salad (Avocat Crevette) [Recipe]
Buttery green avocado overflowing with luscious shrimp salad. A gorgeous, healthy starter in under ten minutes.

Smoked Turkey with Egusi Sauce (Ground Melon or Pumpkin Seeds) [Recipe]
A smoked turkey thigh simmered in a creamy melon seed sauce. A splash of tomato puree turns this dish a lovely pink hue. Perfect for a “Global” Thanksgiving.

Fat Rice (Riz au Gras) [Recipe]
Made with heaps of rice, chunks of beef, carrot, tomato puree, oregano, and chili powder, the Ivory Coast version of this party dish easily transports to potlucks.

Fruit Salad Côte d’Ivoire [Recipe]
Mix sweet, juicy chunks of mango and pineapple for a typical Ivory Coast dessert.

About the Food of Côte d’Ivoire (Ivory Coast)

Last week a gal named Linda emailed me. Turns out she’s from the Ivory Coast and an alum from Wesleyan University, my alma mater. Get this – she wanted to know if she could share some of her favorite recipes from back home with me. Oh happy day! In case you’re wondering, my answer is always “yes”! The more authentic dishes we can sample from actual locals, the more fun this Adventure will be!

Thanks to Linda (and a few of her friends), this week’s Global Table is going to be especially grand!

From skyscrapers, to mud huts with thatched roofs, the Ivory Coast has it all. This west African country is deeply imbued with French food and culture. In fact, French is still the national language. Over the phone, Linda shared details about her country with me, trailing along a beautiful, thick accent that reflects this history.

I’ll be honest. Thanksgiving has been on my mind, so I begged Linda for some ideas.

Linda didn’t disappoint. She tells me that there is a dish that originates in the northern part of Cote d’Ivoire which is perfect for the Thanksgiving buffet – smoked Turkey thighs simmered in a creamy sauce made from ground melon seeds (more readily available pumpkin seeds can be substituted in a pinch).

Then there’s Riz Gras (or Fat Rice) which, in her neck of the woods, is made with plenty of tomato puree, chunks of beef, and carrot sticks. While this dish is popular throughout west Africa, there are many variations. However you make it, you’ll need an army to eat it all. This is a real potluck friendly dish, again a great addition to the buffet of any Global Table.

For those with a more delicate constitution – perhaps who enjoy looking at their food as much as eating it – Avocat Crevette (or Avocado boats filled with shrimp) can be found in restaurants all over the coastline (especially in Abidjan). This simple, yet stunning presentation – is just half an avocado filled with shrimp salad. Linda tells me most people eat it for their first course, with a slice of baguette on the side.

In the Ivory Coast, dessert is usually fresh fruit. For a sweet and healthy ending to any meal, Linda recommends making a fruit salad with juicy chunks of fresh mango and pineapple – both tropical fruits are readily available throughout the Ivory Coast.

Monday Meal Review: Costa Rica

We had killer-good food and one epic fail this week. Considering we’ve been living in “renovation-land,” things could be a lot worse.

For example, I almost lost my measuring cups, spoons, and chef’s knife. Turns out they were just hiding in the living room, under the contents of three other drawers.

And, while we’re talking about renovations…

Did you know there are about 100 million kinds of white paint in the world? I assure you that, if you ever decide to paint your cabinets white, you’ll quickly become acquainted with all of them. White whites, creamy whites, green whites, blue whites. Pretty soon, you’ll be begging for a white padded room.

Just keep breathing.

Here’s my kitchen, now in the middle of the renovation. Please ignore the mess, but note several key things.

1.  The cabinets in front of me are antique white. As pretty as it sounds, antique white isn’t pretty under fluorescents. The color is sad, sallow, and dingy under my flickering lights, especially once the overhead diffusers are in place. I’m actually afraid of this color. I bet that, given a few months, it would cause a wicked case of Season Affective Disorder.

2. The cabinets behind me are the final white. Cheery and chipper, but also creamy. This white is called White Linen. I’m 100% into it.

3. The teeny tiny pot in front of me is the only copper bottomed pot that I own. It was used by my mother for years and now by me. There is something magical about the way it melts butter.

4. The neat rows and tall stacks of tupperware (most of it is Rubbermaid’s modular pieces). I finally broke down last weekend and spent good money to get my “lack of pantry” under control. Plus, I couldn’t have the painter see my messy cupboards. How embarrassing.

5. The modular tupperware pieces are the depth of the cupboard, making it impossible to lose one thing behind another.

6. Wine is a requirement when it comes to kitchen renovations. Keep several bottles around, in case of emergency. If you don’t drink wine, try herbal tea. But it must have honey in it.

7. I like the immediate gratification of not having cabinet doors. I might never put them back on.

Heart of Palm Salad [Recipe]


What I liked most about this dish:

Although I thought it would be boring, I loved the simplicity of fresh lime juice and olive oil on this salad. Also, I’m in love with Heart of Palm – they are kind of like artichoke hearts, but firmer and a bit brighter flavor. The varied colors make for a festive salad that I’ll be making again.

What I liked least about this dish:

Some Costa Rican’s enjoy this salad with mayonnaise. I just wasn’t into it – I think it adds to much fat and heaviness. Thankfully, that’s just an option. Oh – and if you don’t like some of the ingredients, feel free to play around with them. The only thing that has to stay is the heart of palm. After all, that’s the salad’s name.

Gallo Pinto [Recipe]


What I liked most about this dish:

This is a nice way to use up day-old rice. I agree with the Costa Ricans – this dish would be great with eggs, for breakfast.

What I liked least about this dish:

I didn’t mind the worcestershire sauce – but wish I could have gotten my hands on the authentic sauce they use down there. Mr. Picky was really befuddled by the flavor of the beans and rice. “I thought this was just beans, rice, onion, and garlic?” he asked. “Yes,” I replied, “and Worcestershire sauce.” “Oh. That’s the funny taste.” His taste buds are way more sensitive that mine. Except when it comes to salt. And then he piles it on.

Costa Rican Potatoes with Corn Tortilla (Gallitos de Papa) [Recipe]


What I liked most about this dish:

This was another dish that would be incredible with eggs. In fact, I think this will be my go-to recipe for breakfast potatoes from now on. It was super easy and, thanks to the smoky paprika and pinch of sugar, big on flavor!

What I liked least about this dish:

I wasn’t crazy about this in the corn tortillas – I thought the combination of potato and tortilla was dry – perhaps the situation would be improved with a healthy dollop of salsa and moist scrambled eggs.

Cooking tip – although it seems like a lot of oil, good olive oil adds great flavor AND keeps the potatoes from sticking. (A little bit of crusties is good, though). Just keep them covered and stir about 3 times during the cooking. The cover keeps the moisture in. If you want to, add some water – but I really don’t think they need it.

Caramel Milk Candies (Dulce de Leche Candy) [Recipe]


What I liked most about this dish:

I love this concept for Halloween. Or any time candy is needed. I also loved all of you rallied to give me advice on how to fix my epic fail. Perhaps one day I’ll try again… Wait. I devoted over 24 hours of stove time to this dish alone. I. just. cannot. do. it. again. If you find a way to make this work, send me an email with photos and I’ll post your fix with the recipe.

What I liked least about this dish:

As far as epic fails go, this wasn’t too bad. All I had to do was simmer a can for hours on end. Not much blood, sweat or tears. At the end of the day, I was told that what I made is good spread on bread. At least it isn’t garbage, but it sure isn’t candy. What a shame.

Ava’s Corner

Heart of Palm Salad

Serves 4

This beautiful arranged salad is perfect for a family-style dinner party. You could also make individual portions. However, if all this seems like too much muss and fuss, feel free to chop and toss, without taking time to do the careful arrangement. Everything will still taste wonderful. Promise.

Ingredients:

1 head romaine, sliced
1 tomato, sliced into wedges
1 orange pepper, sliced thinly
1 jar heart of palm, each one sliced in half lenthwise
1/2-1 lime, juiced
olive oil, to taste

Method:

Get yourself a beautiful platter.

Pile it high with crunchy, crispy, lovely romaine.

Add tomatoes in a circle, around the outside.

Sprinkle the peppers over the top, towards the center. We’re making a masterpiece here.

Slice up your heart of palm. Not your heart.

Here’s what they look like… they come whole, as you see on the left. I sliced them lengthwise, as you see on the right.

They taste vaguely like artichoke hearts, but crunchier.

Squeeze fresh lime juice over the whole salad.

And anoint with a happy drizzle of olive oil.

Serve cool.. to cool people. Perhaps Costa Ricans.

After all, it is beautiful from far away…

and up close…


Heart of Palm Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This beautiful arranged salad is perfect for a family-style dinner party. You could also make individual portions. However, if all this seems like too much muss and fuss, feel free to chop and toss, without taking time to do the careful arrangement. Everything will still taste wonderful. Promise.
Servings
4 people
Servings
4 people
Heart of Palm Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This beautiful arranged salad is perfect for a family-style dinner party. You could also make individual portions. However, if all this seems like too much muss and fuss, feel free to chop and toss, without taking time to do the careful arrangement. Everything will still taste wonderful. Promise.
Servings
4 people
Servings
4 people
Ingredients
  • 1 head romaine , sliced
  • 1 tomato , sliced into wedges
  • 1 orange bell pepper , sliced thinly
  • 1 jar heart of palm , each one sliced in half lengthwise
  • 1/2 - 1 lime , juiced
  • olive oil (to taste)
Servings: people
Units:
Instructions
  1. Pile the romaine and add tomatoes in a circle around the outside. Sprinkle with peppers over the top, towards the center.
  2. Slice the heart of palm and squeeze fresh lime juice over the whole salad. Drizzle olive oil.

Black Beans and Rice | Gallo Pinto

Gallo Pinto is enjoyed by Costa Ricans year-round, for breakfast, lunch, or dinner. The beans and rice are mildly seasoned, however the Worcestershire sauce gives the dish an unusual kick.

Ingredients:

2 1/2 cups leftover, cooked white rice
2 cans black beans, drained and rinsed
1 onion, chopped
4 cloves of garlic, crushed
oil
1/2 tsp paprika
1/8 cup Worcestershire sauce
1 cup broth or water
salt and pepper

Method:

Heat oil over medium heat. Add onion. After just a moment, the entire house will smell like “good.”

Now we’re cookin’! Add the garlic…

… and cook until onion is soft and turning slightly golden – or however you like to eat it. I prefer not to have any crunch in mine.

Then, add in the paprika.

And leftover rice. I love re-purposing food… making my dollar stretch over several meals.

Pile on the beans. I used canned beans for simplicity and speed.

Next, a little Costa Rican flavor – sprinkle in the Worcestershire sauce. (And don’t forget the salt and pepper)

Add in water to help mix everything together.

Heat for a few minutes, until all the ingredients are warmed through. Do like the Costa Ricans and serve with eggs … any which way you like them. My favorite ways are over easy, poached, and scrambled.

What about you? How do you like your eggs?

Black Beans and Rice | Gallo Pinto
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Gallo Pinto is enjoyed by Costa Ricans year-round, for breakfast, lunch, or dinner. The beans and rice are mildly seasoned, however the Worcestershire sauce gives the dish an unusual kick.
Black Beans and Rice | Gallo Pinto
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Gallo Pinto is enjoyed by Costa Ricans year-round, for breakfast, lunch, or dinner. The beans and rice are mildly seasoned, however the Worcestershire sauce gives the dish an unusual kick.
Ingredients
  • 2 1/2 cup white rice (leftover, cooked)
  • 30 oz canned black beans , drained and rinsed
  • 1 onion , chopped
  • 4 cloves garlic , crushed
  • vegetable oil
  • 1/2 tsp paprika
  • 1/8 cup worcestershire sauce
  • 1 cup broth (or water)
  • salt
  • pepper
Servings:
Units:
Instructions
  1. Heat over medium heat. Add onion and garlic and cook until onion is soft and turning slightly golden.
  2. Add paprika and leftover rice, then beans, Worcestershire sauce, salt, pepper, and water to mix everything.
  3. Heat for a few minutes until all the ingredients are warmed through.

Costa Rican Potatoes | Gallitos de Papa

Serves 2-4

Gallitos de Papa uses simple seasonings for big flavor. The smoky paprika and garlic go a long way to wake the humble potato up. An especially great breakfast/brunch dish, this Costa Rican favorite is perfect for serving with eggs.  Traditionally served in corn tortillas – feel free to moisten with fresh salsa or sour cream.

Ingredients:

4 small potatoes, cubed
1/8 cup olive oil
4 cloves garlic, crushed
1 tsp paprika
1 tsp sugar
1 tsp salt
water (optional)
chopped cilantro, for garnish

Serve with Corn Tortillas

Method:

Add the oil to a wide skillet and heat over medium. The entire 1/8 cup is necessary to keep the potatoes from sticking. Sometimes our waists have to sacrifice for the good of mankind. Or for functionality and flavor. You’ll thank me later.

When hot, add garlic and cook for a minute. And, when I say a minute, I really mean until fragrant. This could take as little as ten seconds.

Yikes. I almost cooked mine too long.  See? Garlic cooks very fast – you have to watch it every second.

Nevermind, let’s not dwell in the past. Pile on the potatoes.

And begin seasoning. First, the brilliant red, smoky paprika.

Then the salt. Mr. Picky would have tripled the amount I added. He loves salt. I think it may have addled his brain. Addled. What does that even mean?

Finally, sugar. Trust me on this – sugar won’t make the potatoes obviously sweet. Instead, it gives the potatoes that lovely “Je ne sais quoi,” that … “it factor” … that craveable goodness. Simply put, it makes the potatoes taste like “good.” You’ll love it.

Cover and cook for 15-20 minutes, 0r until all potatoes are cooked through. They’ll pretty much steam themselves.

Stir 2-3 times while cooking. There will be some mildly crusty browned bits but, in general not much will stick to your pan (as long as you use enough oil). If you feel that things are getting too sticky for your taste, add a bit of water to loosen things up. But I dare you not to.

Serve in corn tortillas with salsa and sour cream, and enjoy with several skinny friends.

Costa Rican Potatoes | Gallitos de Papa
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Gallitos de Papa uses simple seasonings for big flavor. The smoky paprika and garlic go a long way to wake the humble potato up. An especially great breakfast/brunch dish, this Costa Rican favorite is perfect for serving with eggs. Traditionally served in corn tortillas - feel free to moisten with fresh salsa or sour cream.
Costa Rican Potatoes | Gallitos de Papa
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Gallitos de Papa uses simple seasonings for big flavor. The smoky paprika and garlic go a long way to wake the humble potato up. An especially great breakfast/brunch dish, this Costa Rican favorite is perfect for serving with eggs. Traditionally served in corn tortillas - feel free to moisten with fresh salsa or sour cream.
Ingredients
  • 4 small potatoes , cubed
  • 1/8 cup olive oil
  • 4 cloves garlic , crushed
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 tsp salt
  • water , optional
  • fresh cilantro , chopped, for garnish
Servings:
Units:
Instructions
  1. Add the oil to a wide skillet and heat over medium. When hot, add garlic and cook until fragrant (15 - 60 seconds).
  2. Add potatoes then paprika, sugar and salt.
  3. Cover and cook for 15-20 minutes (stirring 2-3 times) or until all potatoes are cooked through.
Recipe Notes

Serve in corn tortillas with salsa and sour cream.

Trick or Treating in Costa Rica

Feel like trick or treating in Costa Rica? You wouldn’t be alone.  Although a relatively new holiday to the country, Halloween is growing in popularity with the locals – and why not? Kids get to dress up (and parents brim over with pride). Then everyone eats candy until their tummies hurt. Awesome fun for everyone! (NOTE: Watch out for the rain. October is the rainiest month of the year. Not great for polyester and fluffy bunny costumes).

If Halloween isn’t your thing, you can just eat the candy! Or ice cream. Rumor has it that, in Costa Rica, you can get ice cream in “sour cream” flavor. Do you think it would be good on baked potatoes? Or a milkshake..? The entire concept is fascinating to me. Perhaps making it would be easier than yesterday’s epic fail.

Caramel Milk Candies | Dulce de Leche Candy

Makes about 36 candies

Behold my epic fail – homemade “Caramel Milk Candies.”

I planned to make these typical South American candies for Halloween. Little did I know, I was in for a real mystery even Sherlock Holmes couldn’t solve. You see, metal cans are not transparent. I was literally cooking blind. As I learned, this is a tragic prospect when it comes to candy making.

Despite my diligent efforts (nerdy, even) to make and remake these candies, I failed.  I’d keep going, except I’m terrified of my next gas bill.

Ingredients:

1 can sweetened condensed milk
parchment paper

Method:

1. Bring water to boil. Choose a pot an inch or two taller than the can of sweetened condensed milk.

Meanwhile, remove the label from the can. You’ll thank me later, when you don’t have to clean paper shreds out of your pan.

2. Make two holes in your can. This is a safety measure. Not everyone does this.

I do because I’m not that into exploding cans.

3. Place can in boiling water. Cover pot and reduce to a simmer. The water should be near the top, so that all the liquid in the can gets evenly cooked.

Add water occasionally if too much boils off.

After about six hours of constant simmering, I opened up the first can.

My heart fluttered. What candy goodness would I behold? Waiting all day gave me plenty of time to work up a sweet tooth.

Yikes.

My candy wasn’t candy at all. It was limp and smeared all over the place.  It was like thick pudding. But not in a good way.

I took a deep breath and decided to try again in the morning.

Eight hours later, this was the result:

More promising. Darker color, drier texture – cracked, even. Less limp, that’s for sure.

But look how it smears! This is not candy!

I thought, perhaps refrigeration will set the candy up? so I put it on small squares of parchment paper.

And twisted the ends.

The next day, when I unrolled the “candy,” all I had was sweet mud.

Sweet mud. I suppose there’s worse things.

But now what? What can I make for Halloween?

I can’t feed people mud, no matter what it tastes like.

Help me, dear readers.

Surely someone knows how to make this recipe work … or has a good South American candy recipe?

Someone? Anyone?

Bueller?

Caramel Milk Candies | Dulce de Leche Candy
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Caramel Milk Candies | Dulce de Leche Candy
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 can sweetened condensed milk
  • parchment paper
Servings:
Units:
Instructions
  1. Choose a pot an inch or two taller than the can of sweetened condensed milk.
  2. Fill with enough water so that the can will not be covered once it's boiling. Set pot to boil
  3. Remove the label and make two holes in the top of your can.
  4. Place can in boiling water. Cover pot and reduce to a simmer. The water should be near the top.
  5. Add water occasionally as it boils off.
  6. Remove after about 6 hours.

Menu: Costa Rica

Costa Rican food is warm, comforting and upbeat (yes, food can be upbeat – just ask a juicy, lime-green lime). Thank goodness, because I need some happy comfort! You see, I’m nervous – since we won’t be moving into a shiny new-to-us home, we’re polishing up our current residence (and cooking around the mess).

First step? Painting my dark wood cabinets (in my dungeon kitchen) a pretty white color. I’m hoping “pretty” and “white” will erase the “dark” and “dungeon” effect. I will also have you know I am not painting them myself. In all honesty, I’m not allowed to do projects that involve “coloring within the lines.” I’m too messy. I think it’s because my mom forbid coloring books when I was little (she said the lines wreck kids’ creativity). Let’s just say I’m really “creative.”

Have you ever done a kitchen remodel of any sort? Was it worth it? Or would you rather just eat Costa Rican food?

Heart of Palm Salad (Palmitos) [Recipe]
Heart of Palm tossed with romaine lettuce, sweet peppers, and tomatoes. A squeeze of lime juice and a drizzle of olive oil over the top is the traditional way to dress this salad.

Costa Rican Potatoes with Corn Tortilla (Gallitos de Papa) [Recipe]
Potatoes fried with paprika and garlic, then heaped in a soft corn tortilla.

Beans and Rice (Gallo Pinto) [Recipe]
Black beans and rice come together with a splash of Worcestershire sauce in this popular Costa Rican dish.

Caramel Milk Candies (Dulce de Leche Candy) [Recipe]
Sweetened Condensed milk is cooked all day to make this toffee-like candy. Just in time for Halloween!

About the Food of Costa Rica

Lush, tropical greens and mouthwash blue waters make Costa Rica a stunning destination. Eating a typical “Tican” meal is incredibly easy, even if one doesn’t have access to latino markets.

The most common dish is gallo pinto (or black beans and rice). This dish often made from leftover rice and seasoned with a little onion and garlic, as well as a healthy splash of Worcestershire sauce (or Salsa Lizano). A great accompaniment for eggs, this filling dish is often found on the Tican breakfast table.

For those who love potatoes, Gallitos de Papas are a must-try. Indeed, these paprika and garlic infused cubes of potato delight are another great accompaniment to eggs. Typically, however, they are served in a corn tortilla. Carb on carb – seems logical to me! 🙂

Since I know some of you are getting palpatations just thinking about all those carbs, have no fear. Costa Ricans are known for fresh salads – including a wonderful Heart of Palm Salad (palmitos) which includes any number of veggies – such as tomato, cucumber, lettuce, and sweet peppers – and is topped with a squeeze of lime and a drizzle of olive oil. It doesn’t get much healthier than that!

Oh, but then there’s dessert. While fruit is popular (pineapple, mango, guava, and bananas), the South American love for all things dulce de leche runs deep in Tican blood.  It might be in cookies, or cakes, or on ice cream, or in candies… anything goes with dulce de leche! 🙂

Monday Meal Review: Comoros, Democratic Republic of Congo, & Republic of Congo

NOTE: This is the MMR for three countries: Comoros, Democratic Republic of Congo, and the Republic of Congo.

We had some grand plans, Mr. Picky and I.

We were going places.

Specifically,  to a new house. Actually, it was built in the 1960’s. But it would have been new to us, once we bought it. The house we’re in is from the 50’s, so this one seemed light years newer.

As with any home, there was good and bad. The good? A quiet retreat on Lake Keystone with lake views and private access to the water. The bad? The house was incredibly far from any sort of international markets. Nam Hai would have been a 45 minute ordeal. Even getting a gallon of milk would have been a 10 minute car ride – minimum. And that’s not even to a grocery store. That’s simply to the gas station.

Shopping trips would have been epic, really.

Unfortunately the deal fell through.

I’ve been trying to find the silver lining in all this.

Just yesterday, as I walked to Whole Foods, pushing Ava in her stroller, I smiled.

There’s good in everything.

“What will be will be. The future’s not ours to see.”

COMOROS

Lobster [Recipe] with Vanilla-Shallot Dipping Butter [Recipe]


What I liked most about this dish:

The vanilla-shallot dipping butter was incredible – the perfect accent to sweet, fresh lobster. One of our longtime readers, Jessica B., suggested trying it with scallops and I think she’s 100% right! Yum. I also wonder how it would taste if used for dipping artichoke leaves? Heck. If all else fails, I’ll just drink it straight up.

What I liked least about this dish.

Cooking the lobster. At one point Mr Picky said to me “Am I going to have to do it?” This caused an interesting reaction in my brain. All at once I wanted to punch him in the nose, run away, and scream “Yes, please.” Next time I think I’ll choose “Yes please.”

Comorian Sandwich [Recipe]


What I liked most about this dish.

Quick. Easy. Crunchy. Juicy. Tasty. Oh yeah, and healthy.

What I liked least about this dish.

The only real problem with this sandwich is that it does not store well. You pretty much have to eat it within an hour or so of making it – otherwise the tomatoes might make it soggy.

DEMOCRATIC REPUBLIC OF CONGO

Fish in Banana Leaves with Tomato & Onion (Liboké de Poisson) [Recipe]


What I liked most about this dish.

Other than finding the banana leaves (either at a Latino or Asian market), this was an easy enough dish to prepare. In the future, I would consider adding some more veggies – just for fun. Perhaps some sliced summer squash or zucchini. As for the banana leaves – I love the artichoke flavor they impart on the tender fillets.

What I liked least about this dish.

Be careful when you open up these packets – while it cooks, lots of very hot steam condenses on the inside, making a molten hot puddle that will want to pour all over your plate.

Congolese Mushrooms with Fresh Lemon Juice [Recipe]


What I liked most about this dish.

Mushrooms and lemon juice are a perfect pair that I would have never thought of. I love mixing a few varieties of mushrooms together to get more interesting flavor. A healthy sprinkle of salt really brings this dish alive.

What I liked least about this dish.

Mr. Picky, when asked what he thought, said “Wow. Lemony.” He then proceeded to push them around, hoping I would think he ate more than one bite. I simply took his plate and ate his share. Hey, at least he tried them!

REPUBLIC OF CONGO

Grilled Goat meat in Banana Leaves (Liboké de Chèvre) [Recipe]


What I liked most about this dish.

The best part were the crusties formed from the hot grill caramelizing bits of the peanut butter sauce. Yum. Oh, and Mr. Picky ate two portions of this dish, more than making up for the mushroom dish. If you’re not interested in cooking goat, you can make this with chicken or beef, too.

What I liked least about this dish.

I’m not sure what I thought about goat. I’ll have to have it on its own, without the bold flavors of the sauce. Also, the onion and peppers retain a bit of crunch which Mr. Picky liked but I was unsure about.

Mashed Plantains [Recipe]


What I liked most about this dish

Heavy, filling, and affordable, this dish is a great way to stretch your dollars.

What I liked least about this dish.

I was expecting a soft, smooth texture, like mashed potatoes. These babies are not easy to mash –  I almost had yucca flashbacks. Although, nothing could be more unwieldy than the mighty yucca – my nemesis.

I’m not entirely sure that’s the proper use of the word nemesis. Anyone know?

Ava’s Corner

Introducing… sound. The next few years are going to be funny. Love, Proud Mamma Sasha

httpv://www.youtube.com/watch?v=i2hdYYKRJGU