Posts | Global Table Adventure

About the food of Bahrain

NOTE: In the time it took me to write this post the temperature dropped ten degrees and fits of rain sporadically fell on Tulsa. Although cold, rainy days are perfect for writing, I couldn’t help but think “Bah, rain.” (I’m working on my mom humor, what do you think?) All 700 square km of the island Kingdom of Bahrain is in the Persian Gulf. Bahrain is made up of many islands (some sources say 33, others say 40). The name means “two waters” and refers to the country’s water sources, salt (from the sea) and fresh (from the springs that bubble up and provide irrigation for crops). Although spring water is available for crops, not much can be grown in Bahrain, so imports are the main source of foods. This also means that Bahrain is particularly susceptible to outside influence on cuisine and culture (such as India who, by international trade, spread their love of turmeric and tamarind to Bahrain). The kingdom is very well-organized and is considered one of the most modern countries in the Middle East. Their …

Monday Meal Review: Bahamas

This is meal # 12 in my personal challenge to eat one meal from every country in the world. Our Bahamian feast in a snapshot: An especially nerdy group of writers eating Bahamian food under the stars, vaguely lit by tealights, reading Hemingway to the crickets. I’ve always used the word nerdy as a compliment. To me, a nerd is a person who cares enough to delve deeply into a subject and really get to know it. Quite the opposite of superficial. So, as I was saying, this week I hosted a backyard Bahamian pot luck for my especially nerdy writer’s group. I’ve already told you how much I loved the pot luck we had for Australia. There’s something exciting about seeing what everyone will bring to share. This week was just as great. Here are the contributions: – A Bahamian inspired playlist on her iPod (who says people can’t bring music to a pot luck? What a great idea!) – Various wine – Fresh mango – Carrot cake with pineapple and other goodies tucked …

Witness Junkanoo – Bahamas’ national festival

This fun video will teach give you a glimpse into Bahamian Junkanoo, the national festival of the Bahamas, celebrated at Christmastime:

Once upon a Conch in the Bahamas (Polls)

I know we spent yesterday talking about the lovely slug-like conch, but we’re not quite done. Stay with me. You’re going to love this. You see, I have a mild obsession with children’s stories and it just so happens that there is a Bahamian folk-tale involving a conch. Food often makes its way into folk-tales in interesting ways, and the conch is no exception. Guess what? The conch is in a race! A race! Oh, the silliness. Let’s remember what a conch looks like: But perhaps this isn’t so far fetched: Jumping Snails! A conch does not just slowly creep along. Instead, it can move in jerks. While most other snails have a broad operculum to seal the shell opening, members of the Conch family have a narrow operculum. Instead of a broad flat foot, a conch has a narrow foot that is strong and muscular. The conch digs its claw-like operculum into the sand and pushes against it to ‘hop’ forwards like a pole-vaulter. Source: Wild Fact Sheets So here’s the story: One day …

Menu: Bahamas

I tried to book a flight for all of us to go to the Bahamas this week, but their capacity was 50. We’ll have to settle for a Bahamian feast instead. Get ready for some down-home cooking, spiked with a little (or a lot) of Bahama Mama! Red Conch Chowder [Recipe] Everyone makes Conch Chowder a little bit different. Our version is made with ham, potato, green pepper, carrot, and celery. Island Macaroni & Cheese (Macaroni Pie) [Recipe] This macaroni and cheese is sliced into squares for serving – perfect for parties. Coconut Bimini Bread [Recipe] Sweet and dense, this bread is flavored with honey and coconut milk. Leftovers are perfect for French Toast. Bahama Mama [Recipe] Sail away with a Bahama Mama. Our version of this famous drink has coconut rum and orange juice.

About the Food of the Bahamas

Remember this part of Forrest Gump? Well, in the Bahamas, seafood comes any (and every) which way you want it. The most popular seafood treats are the giant, snail-like conch, crayfish, shrimp, and the clawless spiny lobster. Take conch, for example. Typical food shacks keep live conch on hand, cleaning them for each order. Most menus offer boiled conch, crack conch (deep-fried), grilled conch, and steamed conch. Some customers eat the sweet mollusk raw while others prefer it cooked. The creamy white flesh can be tossed with fresh lime juice, laid on a salad, layered in a sandwich, made into a grilled patty for a burger, or floated in a brothy soup. And in case you were hankering for fish for breakfast, you’re in business. Locals eat seafood for breakfast, lunch and dinner. Bubba Gump would be impressed. Not a fish person? There are plenty of other great foods from the Bahamas, many of which are also loved in the US south. Grits and johnnycakes are popular side dishes. Another side dish, Peas n’ Rice is …

Monday Meal Review: Azerbaijan

This is meal #11 in my personal challenge to eat one meal from every country in the world. “Hey, wait a minute!” Brian said. Startled, I looked from him, to his fiancée, to my husband. We were standing in the kitchen. I was pouring drinks and telling them about the Azerbaijani food we were about to eat. “What?” I asked. Brian didn’t answer immediately; he was scanning my kitchen. I followed his gaze nervously, wondering if I’d missed a spill. The counters were clear. The dishwasher was running. Maybe that was the problem. The dishwasher was a little loud, I thought. “Oh, I’m sorry, I can run this later,” I said, pulling the door open. The rythmic swish of the water stopped suddenly. There was a pause while we shifted in the new silence. “No – where’s the,” and he trailed off, looking at the empty stove top. “The food?” I asked, finishing his sentence, laughing with relief. “It’s under control.” I pulled a tray of raw lamb kabobs from the fridge and headed to the …

The culture & varied climates of Azerbaijan

About Azerbaijan from Anar GARIBOV on Vimeo. I adore this video! Also: I read the most fascinating fact in this article by Laura Kelley about Azeri food and culture: Like Georgia, Azerbaijan has a wide variety of climatic zones as well. In fact, nine of eleven climatic zones are represented, and in Azerbaijan one can simultaneously see all four seasons just by traveling from one end of the country to the other. High mountains, fertile foothills growing tea and citrus, dry steppes, luxurious forests, and Caspian shores—Azerbaijan has it all! So, in addition to a long history of foreign occupation, a widely varied climate has led to one of western Asia’s most diverse cuisines. Full Article

For the Love of Plov: Azerbaijan

Sharbat: When the summer sun roasts everything from the birds, to the bees, Azerbaijani enjoy Sharbat drink, a traditional, fruity nectar whose name evokes the refreshing dessert, Sherbet. This drink is chilled, not frozen, however. Popular flavors include pomegranate, cherry, mint, and lemon. The drink can also be flavored with saffron, honey, and basil seeds. Canned soda is gaining popularity, however, threatening to push this homemade drink to the back of dusty shelves. Ovhsala: Ovshala, or rose petal drink, is popular throughout the Caucus. Rose petals are literally plucked from fresh roses, boiled with lemon juice, and sweetened with sugar. Make this drink with your family and friends as a fun summer project, instead of traditional lemonade! Just be sure to use flowers from your garden, not the chemical-sprayed roses from florists and grocery stores. Plov: Azerbaijani enjoy more than 40 kinds of Plov, or rice pilaf. Plov is served at special gatherings, including weddings, and is considered the true test of a cook’s skill. Many include crusts, such as the potato crust, pictured above …

How to make great meatballs, from any country

Glorious meatballs, bathing in hearty, simmering sauce, can be found all over the world. Some meatballs are a meal unto themselves, requiring a knife and fork, while others are delicate, dainty droplets – more garnish than substance. Although most people enjoy a good meatball, entirely too much effort goes into making them. Intended to be comfort food, even homemade street-food, meatballs should not be an all day affair. Here are my simple tips for how to make great meatballs, from any country. 1. Roast the meatballs, don’t fry them. I’ve ruined at least 4 cute shirts by pan-frying batch, after batch of meatballs. Oil spatters not only ruin shirts, but also burn skin, grease up the stove top, and yellow surrounding walls. Not to mention the time it takes to carefully rotate each meatball. One. By. One. Usually, the little balls get beat up in the process and end up with flat sides, like the skulls of babies who aren’t given enough tummy time. To roast meatballs, all you have to do is lay them on …

Menu: Azerbaijan

The Azerbaijani table is commonly adorned with flatbread, yogurt, sumac, and fresh herbs. This is because diners scoop meat dishes up into either lavash or pita bread and then top them with these regional “condiments.” Although a month late, we’re celebrating the spirit of the Azerbaijani holiday “Novruz” by gardening and spring cleaning before our feast. Sides & Condiments: Pita Bread, fresh mint and other herbs, sliced red onion, sumac, and yogurt Rice Pilaf with Potato Kazmag [Recipe] Basmati rice, steamed over a crispy layer of potato slices, then tossed with saffron butter. Laura Kelley’s Green Beans with Azeri Tomato Sauce [Recipe] Laura was kind enough to share this recipe from her cookbook “The Silk Road Gourmet, Volume 1.” Her book was recently nominated for a “golden ladle” in Le Courdon Bleu’s World Media Food Awards. Congratulations, Laura! Fresh green beans are cooked with caramelized onion, then tossed with a creamy, tangy tomato sauce. Spicy Meatballs in Pomegranate Sauce (Fesinjan Kyufta) [Recipe] Ground lamb and beef is mixed with onion, paprika, breadcrumbs, and mint. The …

About the food of Azerbaijan: Happy Novruz!

I’ve been digging in the dirt lately, planting tomatoes, peppers, cucumbers, and peas. This is not the first year I’ve gardened, but this is the first year my seedlings survived long enough to be planted in the ground. Last year, out of 48 seedlings, only one lived long enough to eat from. Parsley. The rest died because I planted my seeds too early and was forced to wait to put them in the ground. Without adequate sunlight the seedlings became gaunt and gave up the fight long before they hit 2 inches. This year I became neurotically obsessed with the weather. I waited patiently to plant my seeds until just a month before all danger of frost passed. Things are looking good; I just put the seedlings in the ground. They’re thick and hardy; I’m hopeful for this year’s harvest, although I remain at the mercy of mother nature. Experiencing firsthand how temperamental and fragile vegetable gardening can be gives me an understanding of why so many cultures mark the changing seasons with festivals and …