This week at the Global Table we’re eating like Angolans, lovers of hot and spicy food. I’ve never cooked with Habanero peppers, so I am eager for this challenge. Hopefully I don’t burn our mouths off! Camarao Grelhado Piri Piri (Grilled Prawns with peppers) [Recipe] Marinated Prawns in garlic, green onions, cumin, and habanero peppers Muamba de Galinha (Chicken Stew) [Recipe] Chicken seared in red palm oil, then stewed with pumpkin, okra, onion, tomatoes, and habaneros Baton de Manioc/Chikwangue (Cassava Sticks) [Recipe] Cassava (also known as Yuca) is soaked in water for 3 days, then ground into a paste and steamed in banana leaves. Cocada Angolana (Coconut Dessert) [Recipe] Use fresh coconut to make this pudding-like dessert.
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Andorrans have a wonderful tradition of growing and hunting their own foods. Whether vegetables from a small garden, mushrooms found on a mountain path, or fish pulled from a nearby river, there’s nothing better than fresh picked flavor. Pa amb tomaquet [recipe] Toasted country bread rubbed with fresh cut tomato and garlic cloves Trinxat [recipe] Potato, cabbage, and fried bacon hash Grilled Whole Trout [recipe] A whole trout seasoned with olive oil, lemon juice and parsley. Warm Spinach & Mushroom Salad [recipe] Warm spinach tossed with sauteed wild mushrooms, garlic, raisins, and slivered almonds. Brac de Gitano [recipe] Apricot cream roll. Brac de Gitano means “Gypsy Arm.”
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This menu represents what I found most exciting about Algerian food: the flavors are intense, the spices are hot, and the foods are a blend of the proverbial melting pot. Hummus bi’l Kammun (Chickpea Soup) [Recipe] Pureed chickpeas laced with garlic, cumin, paprika, and harisa. Algerian Sunset Salad [Recipe] Blood oranges, fresh fennel, black olives, and mint make up this unusual salad. Hot Algerian Lasagna (Shakhshukha al-Bisakra) [Recipe] This lasagna contains ground lamb meat, diced potatoes, chickpeas, and harisa. Two teaspoons of cayenne make this dish fire-hot. Gruyère cheese cools things down. Algerian Green Beans [Recipe] Seasoned with garlic, cumin, paprika, and cloves. Slivered almonds give this dish bite. Baguette (French Bread) [Recipe @KAF] French bread is commonplace in Algeria. The crusty bread soaks up flavor and helps diners pick up food without silverware. Bil Zbib (Sweet Couscous) [Recipe] Couscous is a staple of Algerian cuisine. My version of Bil Zbib contains dried apricots, plums, and golden raisins. Llokume (Turkish Delight) [Recipe] Since Algerians love Llokume, I am making this confection again so that I can perfect the recipe. Harissa (Harisa) [Recipe] This chili paste is used in a lot of Middle Eastern …
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Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire. This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful. (Makes approximately 50 pieces) Ingredients: For the candy: 4 cups granulated sugar 1 Tbsp real lemon juice 1 1/2 cup water, plus an additional 2 3/4 cups 1 cup cornstarch 1 tsp cream of tartar 1 Tbsp vegetable oil 1 tsp rose water 1 tsp orange extract yellow food coloring red food coloring For the coating: 2-3 lbs confectioners sugar 1- 1 1/2 cups cornstarch Method: SPECIAL NOTE: Be careful when cooking with boiling hot sugars. Only use glass or metal bowls/containers. No plastic. Day One: 1. In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball, on a candy thermometer. Remove from heat. NOTE: …
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When the weather drops below 30, I crave hot, filling food. This last month Oklahoma saw snow, sleet, and ice, so I filled our menu with Albanian comfort food. Mmm, I can hardly wait! Byrek ose Lakror (Leek Pie) [Recipe] Sautéed leeks and cottage cheese are the stars of this dish. Tava Elbasani (Lamb baked in yogurt) [Recipe] In central Albania lamb is traditionally baked in yogurt custard. This dish even makes mutton moist. Turli Perimesh (Vegetables with parsley) [Recipe] A distinctly mediterranean blend of tomatoes, zucchini, summer squash, potato, and parsley. Albanian Cornbread [Recipe] Scallions and feta make this cornbread memorable. Llokume (Turkish Delight) [Recipe] Plan four days ahead to indulge in this delectable confection. Our recipe comes in two flavors: orange and rose.
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After hours going through my cookbook collection, browsing through library shelves, and surfing online, I can honestly say that I am ready to eat some Afghan food! I put together a menu for this weekend, but not without some heartache (I had a tough time eliminating potential dishes – everything sounded so good!). Here’s what I came up with: Sabse Borani [Recipe] Traditional Afghan spinach-yogurt dip Burani Bonjon [Recipe] Spicy Braised Eggplant in a Garlic Mint Sauce (Garlic Mint Sauce recipe) Kabeli Palau [Recipe] Twice-cooked Basmati Rice with Chicken and Carrots. This traditional party dish is seasoned with graham masala and saffron. Noni Afghani [Recipe] Noni Afghani is a flatbread similar to Naan. Noni is used to scoop up food in the place of silverware. Firnee [Recipe] Firnee is a sweet custard seasoned with cardamom, rose water and dusted with finely ground pistachios. Dried Apricots Many Afghans enjoy the sweet taste of apricots after dessert. Connecting Cuisines You will notice several similarities between Afghan and Indian cuisines. This regional influence is just one of many. In Afghanistan, Enchantment of the World Terry Willis remarks: The flavors of several different …
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