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Fish with Banana Leaves | Liboke de Poisson

Serves 4

Steaming fish in banana leaves – extremely common in Africa – results in a light, healthy dish. Liboke is a congolese word (in the Lingala dialect) for packets of food cooked in banana leaves.

Ingredients:

4 fish fillets (I used tilapia, you can use any white fish you like)
4 banana leaves (or sheets of aluminum foil)
1/2 onion, thinly sliced
1-2 tomatoes, thinly sliced
lemon juice, to taste
salt
cayenne pepper

Method:

First, prepare the banana leaves.

Trim off the tough side of the leaf.

Then run the leaf quickly over a flame to soften it and make it more pliable. When it changes from dull to shiny, it is soft enough.

Next, assemble the liboke.

First the onions.

Then, a few tomato slices. Jewl red and just as juicy.

A pristine fillet of fish. No square, pressed fish here!

Sprinkle with a bit of cayenne, if you dare!

Or just a bit of lemon juice.

Once you have everything in there, fold up the leaf like a burrito.

Top down.

Then, bring the bottom up.

Fold the left side to the right.

And the right side, fold over, to make a smooth edge.

Then fold the left over, to the right.

Tie with strips of banana leaf and steam for about 20 minutes.

Everything takes on the beautiful flavor of the banana leaves.

Delicious.


Fish with Banana Leaves | Liboke de Poisson
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Steaming fish in banana leaves - extremely common in Africa - results in a light, healthy dish. Liboke is a congolese word (in the Lingala dialect) for packets of food cooked in banana leaves.
Servings
4 people
Servings
4 people
Fish with Banana Leaves | Liboke de Poisson
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Steaming fish in banana leaves - extremely common in Africa - results in a light, healthy dish. Liboke is a congolese word (in the Lingala dialect) for packets of food cooked in banana leaves.
Servings
4 people
Servings
4 people
Ingredients
  • 4 fillets fish , tilapia or other white fish
  • 4 banana leaves , or sheets of aluminum foil
  • 1/2 onion , thinly sliced
  • 2 tomatoes , thinly sliced
  • 1 lemon , juice, to taste
  • salt
  • cayenne pepper , to taste
Servings: people
Units:
Instructions
  1. Trim off the tough side of the banana leaves.
  2. Run the leaf quickly over a flame to soften it and make it more pliable. When it changes from dull to shiny, it is soft enough.
  3. Assemble the liboke by placing the fish on the leaves/foil.
  4. Place onions and tomato slices.
  5. Salt, cayenne pepper and lemon juice to taste
  6. Fold leaf/foil up like a burrito and close it securely.
  7. Steam for 20 minutes.

Goat in Banana Leaves with Spicy Peanut Sauce

Serves 4

This traditional African dish combines peanut butter with goat, two of the most common ingredients in many parts of the continent, especially west and central Africa. Hot peppers and cayenne add kick.

Ingredients:

1 lb goat meat, cubed
1/2 onion, sliced thinly
1 poblano pepper, sliced thinly
4 12″x12″ banana leaves (or sheets of aluminum foil)

For the Sauce:

3/4 cup peanut butter
1 Tbsp bouillon
1/2 tsp cayenne
water, as needed (I used 5 Tbsp)

Method:

Cube up some goat meat. The butcher cut me two pieces from the leg, with little bone.

Next, mix up the ingredients for the sauce.

First up – peanut butter. I open the jar, and my husband comes running. He loves the stuff.

Some bouillon powder.

Cayenne, for heat. Feel free to omit this or use less… but I hope you don’t.

Finally, add water and mix all the ingredients together until a smooth sauce forms. I used about 5 tablespoons.

Next, add in the meat.

And onions. Make sure you slice them as thinly as possible.

And poblano pepper – feel free to use something spicier. Or just regular bell pepper.

This poblano is from my garden. I can’t believe I’m still harvesting from the poblano plant. There’s about 3 more on there!

Once everything gets stirred together, place the mixture on a softened banana leaf. (softened means to quickly pass the banana leaf over a flame – stovetop is fine – making it pliable.

Fold it up, like a burrito, and grill over medium heat (400F) for about 20-25 minutes.

When you open up the package, you’ll see that the peanut butter sauce sets up, around the goat. Some of it even caramelizes a bit.

Mmm. I love the crusties.

Goat in Banana Leaves with Spicy Peanut Sauce
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This traditional African dish combines peanut butter with goat, two of the most common ingredients in many parts of the continent, especially west and central Africa. Hot peppers and cayenne add kick.
Goat in Banana Leaves with Spicy Peanut Sauce
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Print Recipe
This traditional African dish combines peanut butter with goat, two of the most common ingredients in many parts of the continent, especially west and central Africa. Hot peppers and cayenne add kick.
Ingredients
  • 1 lb goat , cubed
  • 1/2 onion , thinly sliced
  • 1 Poblano pepper , thinly sliced
  • 4 banana leaves , or aluminum foil
For the sauce
  • 3/4 cup peanut butter
  • 1 Tbsp powdered bouillon
  • 1/2 tsp cayenne pepper
  • water , as needed ( I used 5 Tbsp)
Servings:
Units:
Instructions
  1. Mix the sauce ingredients and water until a smooth sauce forms
  2. Add meat, onions and peppers and stir together with sauce.
  3. Place the mixture in the banana leaves/foil and fold it up like a burrito
  4. Grill over medium for about 20-25 minutes

Congolese Mushrooms with Fresh Lemon Juice

Serves 4

The people of the Congo forage for mushrooms deep within the forest. Mushrooms provide important nutrients and calories, especially when meat is scarce. This recipe is all about the lemon – with a flavor so intense that it brightens up any dish. Would be great with fish or wild rice.

Ingredients:

oil
8 oz button mushrooms, sliced
8 oz shiitake mushrooms, sliced
8 oz baby bella mushrooms, sliced
1 lemon, juiced
salt & pepper

Method:

Heat up some oil in a large pan or wok over medium-high.

Throw in the mushrooms.

It’s not easy to chop a pound and a half of mushrooms. Unfortunately, Ava’s too young to use a knife or I would have put her to work.

Mushroom #1 – button mushrooms

Mushroom #2 – crimini mushrooms (a.k.a. baby bellas)

Mushroom #3 – shiitake mushrooms

Sautee until the mushrooms are soft. Lots of juices will accumulate in the pan. That’s ok, they form a light sauce around the mushrooms.

It might be looking like mushrooms are the star of this dish but you’re sorely mistaken.

The lemon steals the show.

Once squeezed, the citrus juice coats the mushrooms, making them nearly as tart as lemon meringue pie. Without the sugar, of course. Just be sure to add plenty of salt and fresh pepper to finish the dish off.

Num. Num. Num. My condolences to all those who don’t enjoy mushrooms.  Or lemons, for that matter.

I’ll take your portions.

Congolese Mushrooms with Fresh Lemon Juice
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The people of the Congo forage for mushrooms deep within the forest. Mushrooms provide important nutrients and calories, especially when meat is scarce. This recipe is all about the lemon – with a flavor so intense that it brightens up any dish. Would be great with fish or wild rice.
Servings Prep Time
4 people 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10-15 minutes
Congolese Mushrooms with Fresh Lemon Juice
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The people of the Congo forage for mushrooms deep within the forest. Mushrooms provide important nutrients and calories, especially when meat is scarce. This recipe is all about the lemon – with a flavor so intense that it brightens up any dish. Would be great with fish or wild rice.
Servings Prep Time
4 people 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10-15 minutes
Ingredients
  • 8 oz white mushrooms
  • 8 oz shiitake mushrooms
  • 8 oz crimini mushrooms , sliced
  • 1 lemon , juiced
  • vegetable oil
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Saute the mushrooms in oil until soft. Lots of juices will accumulate in the pan. That’s ok, they form a light sauce around the mushrooms.
  2. Once squeezed, the citrus juice coats the mushrooms, making them nearly as tart as lemon meringue pie. Without the sugar, of course. Just be sure to add plenty of salt and fresh pepper to finish the dish off.

Comoros Sandwich

Serves 1-2

Piled high with juicy, sweet tomatoes, crunchy cucumbers, and rich eggs and mayo, this sandwich is popular in Comoros.

Ingredients:

8″ piece of baguette (I had to buy wide-style – “rustique” so it holds more)
1-2 tomatoes, sliced
1 cucumber, sliced (or 1/2 an english cucumber)
3 hard-boiled eggs
mayonnaise, to taste

Method:

Slice a baguette in half lengthwise… watch your fingers!

Spread with a thin layer of mayo. Or thick, if that’s more your style.

Next, place juicy slices of ripe tomatoes. The juices will seep into the bread a bit and make for excellent flavor.

Add the cukes. I used English cukes so I didn’t have to peel them.

Add a sunny layer of hard-boiled eggs. Ava loves hard-boiled eggs. She’s so wise for her age.

Cover with the top half of the bread and …

… slice up to eat! Share if you dare…


Comoros Sandwich
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Piled high with juicy, sweet tomatoes, crunchy cucumbers, and rich eggs and mayo, this sandwich is popular in Comoros.
Servings Prep Time
1-2 people 10 minutes
Servings Prep Time
1-2 people 10 minutes
Comoros Sandwich
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Piled high with juicy, sweet tomatoes, crunchy cucumbers, and rich eggs and mayo, this sandwich is popular in Comoros.
Servings Prep Time
1-2 people 10 minutes
Servings Prep Time
1-2 people 10 minutes
Ingredients
  • 8" piece bageuette (rustic/wide style holds more)
  • 1-2 tomato , sliced
  • 1 cucumber , sliced
  • 3 eggs , hard-boiled
  • mayonnaise , to taste
Servings: people
Units:
Instructions
  1. Slice a baguette in half lengthwise with bread knife. Spread with mayo and add tomatoes, cucumber, and egg. Enjoy!

Mashed Plantains

Serves 4-8

The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. You could keep going until it s as smooth as you’d like (you may need some hot liquid, like milk or stock, to help though).

Ingredients:

5 ripe plantains
salt
pepper
3 Tbsp butter

Method:

Make sure your plantains are ripe. This is what ripe looks like… the blacker they get, the sweeter they taste, and that’s a promise.

Peel and chop into even sized pieces.

Steam for 25-35 minutes, or until a fork pierces them with no resistance.

Mash with a little melted butter, salt and pepper. While it isn’t traditional, you can add milk, if needed, to loosen things up a bit.

Especially good served with sauces and stews.



Mashed Plantains
Votes: 1
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The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. You could keep going until it s as smooth as you’d like (you may need some hot liquid, like milk or stock, to help though).
Servings
4-8 people
Servings
4-8 people
Mashed Plantains
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. You could keep going until it s as smooth as you’d like (you may need some hot liquid, like milk or stock, to help though).
Servings
4-8 people
Servings
4-8 people
Ingredients
  • 5 plantains , ripe
  • salt
  • pepper
  • 3 Tbsp butter
Servings: people
Units:
Instructions
  1. Peel and chop the plantains into even sized pieces and steam for 25-35 minutes, or until a fork pierces them with no resistance.
  2. Mash with a little melted butter, salt and pepper.
Recipe Notes

While it isn't traditional, you can add milk, if needed, to loosen things up a bit.

A Visual Guide to Comoros, Congo, Democratic Republic of Congo

Kick off your shoes, sit back and take a “slide show” trip to the stunning Comoros Islands.

And then there’s the Congo… worms, worms, and more worms. While this video is rather silly, it does show photos of authentic Congolese food.

Plus, who am I to criticize silliness?

What’s for dinner at your house? I hope you have happy plans! 🙂

Congo Bars, Extinct Fish & Margaritas (with poll)

Happy Fun Fact Friday! I had the most wonderful, GIANT margarita earlier, so I am going to keep this brief.

Mostly because I keep misspelling words.

(don’t worry, I’m writing this Thursday night, not Friday morning 😉 )

#1

In case you were wondering, Congo bars are not an authentic Congolese dessert. If they were, you can bet I would have made a batch (or three).

#2

There’s a big, crazy-looking fish that lives in the deep waters near the Comoros islands. Its called the coelacanth and everyone (mainly important scientist-types) thought it had been extinct for millions and millions of years. Nope. Imagine being the person to discover it, just hanging out, swimming around Comoros, not dead.

Photo courtesy of Alberto Fernandez

#3

If you’re thinking about eating the coelacanth, forget it.  Their flesh is loaded up with an unpalatable, rancid tasting oil.

#4

Since you can’t eat the coelacanth, you might as well chow down on some vanilla, ylang-ylang oil, and cloves. That’s what they grow in Comoros.

#5

I’ll take another margarita. Shaken, not stirred. Extra salt. And with a couple of olives (olives???) … I know! Sacrilege. But that’s how they served it at Charleston’s and I’m in love. That’s how I’m going to get all my margarita’s from now on.

Boiled Lobster

Serves 1-2

Cooking a live lobster can be intimidating, but take it one step at a time and you’ll have a delicious dinner in no time! Please note this was my first time cooking a live lobster and is written in the hopes of preparing other first-timers for both the process and the emotions involved.

Ingredients:

1 lobster (about 2 lbs)
salt

Method:

First, come to terms with what is about to happen.

I had a hard time with this step.

I stood like this for several minutes. I was talking to the lobster. Silently, of course.

But … you can only talk to a lobster so long before you run out of things to say.

Next, take the lobster out of the bag. At this point, I’m not sure who was more stressed out – me or him.

If you don’t think you can handle a live lobster, you can have the fish market kill the lobster for you (as long as you are going to cook it right away). I’m considering this for next time. It’s true. I’m wimpy and don’t mind if the whole world knows it.

It’s hard to pick up a lobster when you’re afraid to touch it… but eventually it had to be done.

Bring a pot of water to boil, with plenty of salt

Ways to kill a lobster humanely:

A) Put in head first to boiling water. This is supposed to instantly kill it and is Alton Brown’s preferred method (he’s the guy on Good Eats). I’m here to tell you that you might not want to try this method if it’s your first time cooking lobster. Even though they die immediately, there’s some residual …. movement. Like how a chicken keeps running, even after it loses its head. Except it involves a moving tail. Not pleasant.

B) Freeze for 15-30 minutes before cooking it. This is a pretty hands-off approach which is supposed to make the lobster numb.

C) cut the lobster between the eyes and sever the spinal cord. This seems the most difficult emotionally to me.

Ultimately I chose Alton Brown’s advice which was incredibly stressful… mostly because my pot wasn’t a big lobster pot.

Things were rather tight… which only accentuated the tail issues I mentioned.

After 15 minutes (according to Maine folk) or 20 minutes (according to fish market folk), remove from water and drain.

Snip off elastic bands. You could remove those prior to cooking, but I was nervous about being pinched and the folks at the fish market told me it was fine to leave them on.

Next, prep the lobster for eating. Cut the tail in half longways.

Things are looking up. Half for me and half for Mr. Picky. Yum.

Next, pop the claws away from the body.

Once they are free, use a knife to separate the joint. Insert and twist. Watch out, there might be some cooking water trapped in there.

Arrange the pieces on a platter and enjoy with heaps of Vanilla-Shallot Dipping Butter.


Phew. Mission accomplished.

Boiled Lobster
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Cooking a live lobster can be intimidating, but take it one step at a time and you’ll have a delicious dinner in no time! Please note this was my first time cooking a live lobster and is written in the hopes of preparing other first-timers for both the process and the emotions involved.
Servings Prep Time
1-2 people 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
1-2 people 10 minutes
Cook Time
15-20 minutes
Boiled Lobster
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cooking a live lobster can be intimidating, but take it one step at a time and you’ll have a delicious dinner in no time! Please note this was my first time cooking a live lobster and is written in the hopes of preparing other first-timers for both the process and the emotions involved.
Servings Prep Time
1-2 people 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
1-2 people 10 minutes
Cook Time
15-20 minutes
Ingredients
  • 1 lobster (about 2 lbs)
  • salt
Servings: people
Units:
Instructions
Ways to kill a lobster humanely:
  1. A) Put in head first to boiling water. This is supposed to instantly kill it and is Alton Brown’s preferred method (he’s the guy on Good Eats). B) Freeze for 15-30 minutes before cooking it. This is a pretty hands-off approach which is supposed to make the lobster numb. C) cut the lobster between the eyes and sever the spinal cord. This seems the most difficult emotionally to me. Ultimately I chose Alton Brown’s advice which was incredibly stressful… mostly because my pot wasn’t a big lobster pot.
  2. Boil 15 minutes (according to Maine folk) or 20 minutes (according to fish market folk), remove from water and drain. Snip off elastic bands. You could remove those prior to cooking, but I was nervous about being pinched and the folks at the fish market told me it was fine to leave them on.
  3. Next, prep the lobster for eating. Cut the tail in half longways. Next, pop the claws away from the body. Once they are free, use a knife to separate the joint. Insert and twist. Watch out, there might be some cooking water trapped in there. Arrange the pieces on a platter and enjoy with heaps of Vanilla-Shallot Dipping Butter.

Vanilla-Shallot Dipping Butter

makes 1/2 cup

This rich dipping butter has warm vanilla undertones, mellow onion/garlic flavor from the shallot, and a bright acid note from the white wine. Recipe inspired by the New York Times.

Ingredients:

1 stick (8 Tbsp) butter
1 shallot, minced (about 1/4 cup)
1/3 cup white wine
1/2 vanilla bean, split
salt
pepper

Serve with Boiled Lobster

Method:

Melt a tab or two of butter over medium heat.

Add shallots and cook. Shallots are incredible. I don’t think I’ve used one in 5 years. Thank goodness this recipe came along, to knock me to my senses!

Once the shallot is soft and translucent, add white wine. Take a sip, if you have some extra.

Simmer for several minutes, until almost all the liquid evaporates.

Then, whisk in the rest of the butter.

And add the scrapings of half a vanilla pod.

Fresh vanilla scrapings take this dipping butter over the edge, into the realm of the divine.

A little salt and pepper seals the deal.

At this point many smart people – like the people at the New York Times – will tell you to strain the butter, carefully pressing the juices out of the shallot.

This makes a clear, elegant dipping sauce.

I must not be very smart or elegant, because I could not bear the thought of throwing out that incredible buttery/shallot goodness. No way.

So I kept it and ate it all. As you can see by the pictures below, that my sauce isn’t remotely clear or elegant.  But it is full of chunky shallot goodness.

Do what works for you, but if you are going to throw out your shallot, send it my way. Thanks!

Serve with Boiled Lobster

P.S. Please help me think of some other uses for this divine sauce.

It’s too good. I can’t hardly stand to only use it for lobster.

Ideas?

Vanilla-Shallot Dipping Butter
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This rich dipping butter has warm vanilla undertones, mellow onion/garlic flavor from the shallot, and a bright acid note from the white wine. Recipe inspired by the New York Times.
Servings
1/2 cup
Servings
1/2 cup
Vanilla-Shallot Dipping Butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This rich dipping butter has warm vanilla undertones, mellow onion/garlic flavor from the shallot, and a bright acid note from the white wine. Recipe inspired by the New York Times.
Servings
1/2 cup
Servings
1/2 cup
Ingredients
  • 1 stick butter (8 Tbsp)
  • 1 shallot , minced (about 1/4 cup)
  • 1/3 cup white wine
  • 1/2 vanilla bean , split
  • salt
  • pepper
Servings: cup
Units:
Instructions
  1. Melt a tab or two of butter over medium heat, add shallots and cook.
  2. Once the shallot is soft and translucent, add white wine.
  3. Simmer for several minutes until almost all the liquid evaporates, then whisk in the rest of the butter.
  4. Add the scrapings of half a vanilla pod. A sprinkle of salt and pepper to finish. Straining the butter is optional.

Menu: Comoros, Congo, and Democratic Republic of Congo

What are you in the mood for? Because, this week, we probably have it on the menu.  Choose between lobster or goat, mushrooms or plantains, a vegetarian sandwich or fish. While Keith gets nervous seeing all these options, I smile from ear to ear with gratitude. After all, dinner was so boring this time last year.


COMOROS

Lobster [Recipe] with Vanilla-Shallot Dipping Butter [Recipe]
Fresh lobster boiled and served with warm butter seasoned with shallot and fresh vanilla bean.

Comorian Sandwich [Recipe]
Baguette spread with a little mayonnaise and piled high with sliced cucumber, ripe tomato, and hard-boiled egg.

DEMOCRATIC REPUBLIC OF CONGO

Fish in Banana Leaves with Tomato & Onion (Liboké de Poisson) [Recipe]
Tilapia steamed inside a banana leaf packet with sliced tomato and onion. A little lemon juice brightens the flavor.

Congolese Mushrooms with Fresh Lemon Juice [Recipe]
A blend of shiitake, baby bella, and white button mushrooms cooked with oil and lemon juice.

REPUBLIC OF CONGO

Grilled Goat meat in Banana Leaves (Liboké de Chèvre) [Recipe]
Cubed goat meat marinated with peanut butter and cayenne pepper, then layered with poblano peppers and onion in a banana leaf packet.

Mashed Plantains [Recipe]
 Steamed plantains mashed with butter.

About the food of Comoros, the Congo, and the Democratic Republic of Congo

I’ve been known to do things out of order. Once in a while I’ll  even eat my dessert before dinner. Well… this week I mistakenly skipped the entire country of Comoros. I had no idea. My head was in the clouds.  I did all my shopping on Friday and spent Saturday cooking the Congo (with what limited time Ava’s nap allows, anyway). Our Congolese meal was barely over when I decided to crack open my atlas to see what country was next. And thus, my error revealed itself.

I’m a wee little bit obsessive so I decided to buck up and cook Comoros anyway. That same night. What can I say. I didn’t want to screw up my nice, neat little A-Z list. The result? You’ll get three great Global Table meals in one week! The bonus? I’ve built in a little holiday vacation from my world cooking Adventures for Thanksgiving and Christmas.

About the food of Comoros

Comoros is made up of three small islands off the southeast shores of Africa. While the food is consistent with many mainland African foods (lots of plantain, coconut, banana leaves, and cassava), the inhabitants also enjoy a bounty of seafood including lobsters, crabs, and fish. The “national dish” of Comoros is Lobster a la vanille (or Lobster with vanilla sauce). Due to Comoros’ proximity to India, Asia, and the old trade route, coconut curries are also common. Here is one traveler’s vivid description of the Comoros’ cuisine:

Its basis is the standard Swahili assortment of coconut-based curries served with grilled meats and fish, fortified with Indian snack food and graced with a dollop of the French sandwich aesthetic. When we visited a few years ago, our very favorite food item was a particular sliced hard-boiled egg and cucumber sandwich, served in shops around the capital on fresh-baked baguettes (France’s most laudable colonial legacy) with mayonnaise and spectacularly ripe tomato.

Adam Peltz

About the food of the Democratic Republic of Congo

The larger of the two Congos, the Democratic Republic of Congo is a former Beligan colony. Many people live off of fish thanks to the Congo river. The most popular fish is the capitaine (or Nile Perch), which is typically stewed or wrapped in banana leaves and grilled, steamed, or baked. Those who live in cities are able to enjoy goat and beef, however most of the country relies on wild game (bush meat) and simple vegetable stews and sauces.

About the food of the Republic of Congo

The smaller of the two Congos, the Republic of Congo is a former French colony.  While some French food influences the cuisine, the majority includes standard African staples such as millet, bananas, and cassava. While goat and cow are eaten where available – often grilled or cooked in banana leaves, many people rely on mushrooms, which grow wild in the forests, for valuable nutrients and sustenance.

Monday Meal Review: Colombia

“What’s a poached egg” Mr Picky asked me.

“Hold on a second,” I said, cracking the crooked egg into a dish. The egg was laid just two days ago from our friend’s chicken. Hence it was crooked. The yolk was brilliant gold… almost orange.

I thought about how runny the yolk would be after poaching. How creamy and delicious. And I thought about how much Mr Picky hates runny eggs. Or claims he hates them. After all, I’ve never seen him eat a runny egg yolk, so who knows if he’s ever actually tried one.

“The egg white will be set, but the yolk will be…”

“Runny?” he interrupted, with a grimace.

“Yes. Give me a minute and you’ll see.” I slipped the egg gently into the steaming milk and watched as it quickly dove beneath the surface. He snapped a few pictures.

After a few minutes I began fishing around with my spoon. Seconds later, I found the egg beneath the milky white broth. I fished it out and ladled it onto a bed of thinly sliced green onion and cilantro.

Without pausing, I broke Mr Picky off a nice ooey-gooey piece of egg with a spoonful of broth and lurched it towards his mouth.

“Just give it a try” I said.

He obliged and gave it a taste.

“Hmm” he said.

That’s it. Not another word was uttered. Dub me flabbergasted.

So. Here’s the million dollar question. I’d like to know – is that guy code for good… or bad … or what?

Ideas?

Salad Greens with Avocado Dressing (Vinagreta de Aguacate) [Recipe]


What I liked most about this dish:

I don’t normally eat creamy dressing. In this case, the dressing was extra thick, like mayonnaise. Thankfully the flavor distracted me from the thick texture – it was bright and tart thanks to the fresh lime juice. I found it perfect to dip corn chips and veggies in. Granted, this wasn’t the purpose of this recipe but if we always stuck to how things are “supposed to be,” life would be pretty boring.

What I liked least about this dish:

Although I don’t particularly care for thick, creamy dressings, I really don’t think anything is wrong with this recipe. In all reality, avocado makes everything taste better. Be sure to season with salt and pepper to make the flavors jump out at you. Because avocados come in all sizes, taste as you go. You may need to adjust the olive oil to make the dressing thinner or thicker.

Party Rice with Cola (Arroz con Coca Cola) [Recipe]


What I liked most about this dish:

The novelty of cooking with cola was fun. This is the perfect dish for a holiday potluck because rice travels well – just put it in a heavy-duty casserole to keep warm. Plus, everyone will ooh and ahh over the fact that you made rice with cola in it (if you decide to share your secret!)

What I least about this dish:

The cola flavor itself is one dimensional. The slightly caramelized onion adds interest. A few herbs stirred in at the end would be nice touch (whatever you like, although cilantro would be consistent with Colombian seasonings). This rice begs to be eaten with spicy food – especially meats.

Poached Eggs in Broth (Changua con Huevo) [Recipe]


What I liked most about this dish:

I love the idea of breakfast soup which is especially warming in the fall and winter. The broth is light and delicate, as is the poached egg. A bit of thinly sliced green onion adds healthy crunch. This soup is so delicate, so beautiful … I can see ladies with hats eating it… you know, at country clubs. As for me? I like to close my eyes and pretend I’m eating it on the Colombian seaside.

What I least about this dish:

Not much. Just add as much green onion and cilantro as you think you’ll like. You can always add more. If you have rebellious taste buds that hate cilantro you might try parsley, but then the dish won’t taste so distinctly South American. Mr Picky claims to hate cilantro, but he eats salsa all the time. This tells me he likes cilantro in moderate quantities. I sprinkled a bit in his soup and all was well. Yay!

Colombian Oatmeal Smoothie (Avena) [Recipe]


What I liked most about this dish:

Avena is everything I love about oatmeal (cinnamon, sugar, and warm fall flavor), but in a glass. Make this creamy smoothie for brunch next time you have guests. You can mix it up a day or two ahead and then thin it with milk when you are ready to drink it. Now that’s the kind of fuss-free entertaining I love! 🙂

What I least about this dish:

The drink gets very thick by the time it chills. Make sure you have enough milk sitting around to “thin to desired consistency.” Other than that? Get out some cookies and enjoy this Colombian Global Table! 🙂

Ava’s Corner