If you want to eat like a Bolivian, I highly recommend you try Llajua. Bolivians happily splash this liquid fire over their meals as casually as Americans use ketchup – perhaps even more profusely. The stuff goes on everything – from soup to grilled meat, boiled vegetables, savory pies (like the Salteña), and more. The heat originates from the locato pepper, rated between 30k and 100k on the Scoville Unit. From what I gather, the locoto is like a mild habanero. Ha. Mild. Habenero. What an oxymoron. If I know one thing, I know I can’t handle any kind of habenero with grace, mild or not. In fact, I about went into apocalyptic shock during the Angolan Global Table, when I threw part of a habenero down the garbage disposal and ran it. Yes, I meant apocalyptic. Death fumes shot right up into my eyes, nose, and throat, making even my toenails sweat. It was ugly. To spare myself (and you) the misery, I substituted Serrano chilies which rate below 25k Scoville Units. And, boy howdy. Good …
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This is going to be a good week. We’re going to eat Bolivian and … are you ready for it??? … the evil kidney stone is gone!!! I’ll spare you the picture Keith put on his Facebook wall, not because it isn’t cool – it is – but mostly because the gross factor is 1 million – you would all run away and never come back. The simple fact that he shared his 5 mm monster with the world just goes to show he’s feeling better. Unfortunately, no sooner had I gotten my spunky husband back than he had to return to work. Bummer. I was getting used to seeing his pretty face all day. He’s a wonderful man and I thank him for all he does for our family. And, with that, I promise to never talk about kidney stones again. Unless he gets another one. Or I do. Ugg, my stomach just turned thinking about it. Without further ado, our Bolivian menu: Bolivian Avocado & Tomato Salad [Recipe] Fresh avocado halves filled with …
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But let’s get back to the potato. According to Jose Sanchez, author of My Mother’s Bolivian Kitchen, there are over 1,200 kinds of Bolivian potatoes. With so many varieties, Bolivians are the number one consumer of potatoes in the world; they eat them about as many ways and in as many dishes as the Bahamians eat conch. For starters, they boil, bake, steam, fry, and freeze dry them. They like potatoes so much that they even put a few different ones together in a dish. For example, stews often include boiled and freeze-dried potatoes. Freeze-dried potatoes are called Chuno. Chuno takes at least five days of work to make and involves several freeze-thaw cycles and stomping the potatoes with clean, bare feet. The end product looks a lot like a rock and vaguely like a little like a shrunken head. I’ve read the shelf life is anywhere from 10 years to forever. Awesome! Originally part of the Inca empire, many Bolivian recipes are influenced by the indigenous Indian culture as well as the Spanish. Dried …
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This is meal #20 in my personal challenge to eat one meal from every country in the world. Last week, during our Beninese Global Table, we were in the midst of expelling an evil kidney stone. I’m sad to say the misery continues. Poor Keith is a trooper, but he’s getting a little ansy to do something besides pain pills. I have high hopes that this week’s Bhutanese Global Table will get Keith’s Kidney Stone a-movin.’ All that spice and butter has to be good for something (besides tasty goodness). Keep your fingers crossed. Butter Grilled Poblanos [Recipe] What I like most about this dish: I love the mild heat of roasted poblanos in the summer, especially when the heat index is 105 (that’s Oklahoma for ya!). So what about poblanos stuffed with butter and grilled? To borrow an Oklahoman expression, I “might-could” marry one. After two simple minutes of prep, the forest green pepper takes on a rich, smoky flavor that goes well with just about anything. What’s better than that? Oh yeah. I …
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Serves 1 Butter and tea are two of my favorite things! 🙂 This rich and flavorful drink is popular in Bhutan, especially during the cold winter months. The secret is to stir the tea vigorously/froth to blend and eliminate any the “greasiness.” Ingredients: All ingredients are to taste. Hot water Black Tea Butter (preferably Yak butter, if available) Milk or cream Method: 1. Boil water. Add tea to desired strength. I like 1 teabag per cup. 2. Add butter and milk/cream to taste (about 1/4 tsp). Stir vigorously and drink immediately. I think it is important to use a mug you really like. Here’s the one Keith picked out: I dig it. Here’s mine: Let’s get started. First, the water because it’s just oh, so pretty! Then we’ll add a teabag and watch the goodness leach out, into the water. And then, the magic… a bit o’ butter. Please use the real thing! Milk and cream make everything better… Stir it up… You know what to do next. Smiles all around! See Bhutanese Meal Review …
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Serves 2-4 Red Rice is enjoyed in Bhutan, especially under spicy curries, like Ema Datshi. Ingredients: 1 tsp oil 2 cups water 1 cup cracked red rice salt & pepper Method: 1. Add oil and rice to a small pot over medium heat. Toast rice for a few minutes. Add water and seasonings. Bring to a boil. 2. Cover and reduce to a simmer. Cook for 16 minutes. Don’t peek! I want you to promise… 3. Remove from heat and uncover. Let sit for 5 minutes and fluff with a fork. Serve immediately. NOTE: The red in red rice apparently floats around and settles, as you can see in this photo. Don’t worry! It all gets mixed back in. Serve hot with something tasty, like Ema Datshi. Cracked Red Rice Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Red Rice is enjoyed in Bhutan, especially under spicy curries, like Ema Datshi. Lifestyle5-ingredients or less, Gluten-Free, Vegan, Vegetarian Food TypeRice Servings Prep Time 2-4 people 5 minutes Cook Time Passive Time 16 minutes 5 …
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Makes 1 Butter Grilled Poblano Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. We had to wait as he incised slits in the chillies and filled them with fresh butter and salt. When the chillies were ready they were put on bamboo skewers and placed over the flames in the hearth. After much sizzling and hissing took place, each of us received two to three chillies on our rice. The chilli would be slightly roasted from the outside, and the butter inside would have melted and absorbed into the chilli. Kunzang Choden You can make this easy side dish with your favorite peppers, big or small, bell or habanero. Ingredients: 1 Poblano 1 tab butter Method: 1. Cut a slit into the side of the poblano. Carefully push a tab of butter inside the pepper. 2. Grill over low/indirect heat until soft and slightly charred. I let mine get kinda dark on the bottom, …
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Serves 2-4 Ema Datshi is considered the national dish of Bhutan and it’s traditionally screaming hot! Use whatever chili peppers you like, from mild poblano, to scorching thai bird chilies. My blend of Anaheim and Serrano chilies is very hot, but you can reduce the heat by leaving out the seeds. In Bhutan they serve Ema Datshi over rice (pictured here with cracked red rice). My husband likes dipping corn chips into the cheesy goodness. I’d like to tell you he’s a fool but, really, the combination was excellent. Traditionally served with cracked red rice. Ingredients: 2 anaheim pepper 1 serrano chili 1/4 cup farmer’s cheese 2 cups grated monterey jack water as needed Method: 1. Slice peppers into strips, removing seeds if desired. 2. Cook in oil over medium heat until soft. (Cover your pot) NOTE: You must cover the pot or you will be smoked out. The spicy fumes as they fried in the oil literally sent daggers into our eyes and throats. Ava actually woke up from her nap, three rooms away, …
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Does Bhutan know something we don’t know? They’re awful happy! This video suggests rethinking happiness may be as simple learning from Bhutan’s culture, dragon king, and more … Enjoy!
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Happy Friday everyone! My Bhutanese Fun Facts got a little … er … racy this week. My apologies, in advance. I made every effort to keep things PG 13. Enjoy! When falling of a cliff is a good thing… In parts of eastern Bhutan it is forbidden to kill an animal. However, if the animal falls of a cliff and dies, then the meat can be consumed. Cooking is simple when the main ingredient is always the same… Most meals have chili peppers in them, which can be bought in abundance at the markets. You can’t smoke, but you can still get cancer… The sale of tobacco is banned in Bhutan (no other country in the world has done this). Instead they chew Doma (this is a blend of areca nut on a betel leaf with a sprinkle of tsune/lime – or calcium carbonate). Doma is chewed after eating to freshen breath. The crunchy concoction is often offered to guests and is considered an ice-breaker. Unfortunately, the blood-red juices cause cancer and other ailments. Want …
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The crimes of fruit salad are many: not ripe, over ripe, tart, bitter, warm, rotten … Because of these transgressions fruit salad has become the “Fruit Cake” of summer barbecues – a popular dish that only the brave eat. This week I made a Himalayan inspired Fruit Salad (just mango, red banana, and papaya) for our Bhutanese Global Table. In my interpretation, I decided to avoid the many pitfalls of regular fruit salad and serve it as elegant finger food. In this format each piece of fruit shone – sweet mango, earthy papaya and buttery bananas in the middle. Incredible. Pop one and you. can’t. stop. I dare you to try. But first: 5 Keys to a Great Fruit Salad 1. Never use pre-cut fruit. Ever notice how pre-cut fruit in plastic boxes tastes… fizzy? A tad chemically? The salad is an unsatisfactory blend of unripe cardboard fruit (usually the pineapple), mixed in with overripe, bruised, fungus fruit (often the grapes). Awful. Serve pre-cut fruit to a bitter enemy, if you must, but never serve the stuff if you’re …
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I’m not sure I stand a chance with Bhutanese food. You may find me with my head in a bucket of ice before this week is over. I’m originally from New England where we don’t “do” spicy. In fact, my strapping Oklahoman husband is the only reason I can eat anything remotely spicy. Just looking at him down so-called “hot” buffalo chicken makes me sweat (although some of that is because of the crush I had – and continue to have – on him). Year after year of his teasing has worn me down and I’ve graduated from mild to medium. Let’s just say I’m nervous. NOTE: This week’s Global Table is completely vegetarian. Recipes and photos will be up on Monday, as usual. Butter Grilled Poblanos [Recipe] Poblano’s stuffed with a generous pat of butter and grilled until soft and smoky Ema Datshi (chili pepper and cheese stew/curry) [Recipe] Firey hot chilies and cheese melt together in the beloved national dish of Bhutan Cracked Red Rice [Recipe] Himalayan rice with a reddish/pink hue and …
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