If you enjoy the flavor of funky blue cheese, dried or smoked fish, and bitter greens, then Babenda is for you! I know. I’m asking a lot. Although we might be a select group of people with such accommodating palates, this one pot meal is a common staple in Burkina Faso. Babenda is like a jazz orchestra in the mouth, making wild taste sensations and pungent high notes meander whimsically through mouth and home. Ingredient Overview: The Greens: Any bitter greens can be used for Babenda, including spinach, kale, swiss chard, or mustard greens. Of these, swiss chard is the mildest. If you use a more intensely bitter green (like kale), Burkinabe traditionally add a dash of potash (or baking soda) to mellow the flavor out. Soumbala: Soumbala (also called dawadawa) is fermented locust bean. I found it frozen at a Tropical market in Tulsa. The dark brown bean smells like a sharp blue cheese and, just like blue cheese, will make your mouth tingle. Dried Fish: Dried fish are readily available in Burkina Faso, including sardines …
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Serves 4 This yellow, mild curry is a great way to mix up monotonous meal plans. A little spice and creamy coconut milk do the trick for a show-stoppingly good meal. Ingredients: Rempah Curry Spice Mix 1 can coconut milk 1/2 cup water 1/2 head of green cabbage, thinly sliced 3 cups mushrooms, sliced 3 cups long beans or green beans, trimmed and cut into small pieces 2 carrots, sliced 16 shrimp vegetable oil Method: 1. Add rempah to hot vegetable oil in a large pan and cook for about 5 minutes, or until fragrant and slightly browned. Add one beautiful, thick can of coconut milk. And a little water to thin things out. 2. Let simmer for about 10 minutes. Meanwhile, chop your veggies. First the cabbage. Cabbage is so underrated. Then the mushrooms. If you don’t love them like I do, add something you love. Or just leave them out. Mmm, into the pan. I like to pretend the mushrooms have to to be in the dish, so my husband has to eat …
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Serves 4 This crab dish contains a classic Beninese combination: onion, pepper, and tomato. Please use fresh tomatoes… I only had canned and the flavor of the can totally takes over (in a bad way). I know, I know. I should have my blog taken away from me for doing it, but I forgot to buy fresh at the store. Just proof that I’m human 🙂 Ingredients: 1-2 garlic cloves, minced 1/2 cup onion, minced 1/2 cup diced tomato (I didn’t have fresh on hand so I had to use canned. I just chopped them a little finer) 1/2 serrano chili, minced (1 Tbsp of more mild jalepeno or even milder poblano can be substituted) 1/2 lb fresh lump crabmeat 3 medium eggs salt & pepper about 1/2 cup bread crumbs or gari Method: 1. Preheat oven to 350F. Add garlic, onion, tomato, chili pepper, crabmeat, egg, salt, and pepper to a medium bowl. 2. Spoon into 4 ramekins (these hold 3/4 cup ) (or clean crab shells, if you have access to them). 3. Sprinkle evenly with bread …
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Makes about 7 average fish cakes Two kinds of fish cakes are popular in Barbados: deep-fried balls and pan-fried patties. This recipe makes lovely golden pan-fried patties. The sweet potato in these Bajan Fish Cakes is subtle and provides a great variation for those who don’t like a lot of heat. Serve with hot sauce for those who enjoy it! Ingredients: 1/2 lb cooked sweet potato (about 1/2 an average sweet potato) 1/8 cup milk (only add as needed) 1/2 onion, grated (about 1/8 cup) You can also mince the onion if you want the texture, but you may need more milk to make up for minced onions not being as wet as grated. 1/2 tsp salt 1/4 tsp pepper 1 egg, beaten 2 Tbsp minced fresh parsley 12 ounces skinned, deboned, cooked mahi mahi (or other white fish) Tip: The skin is thick. Have them remove it at the fish market, you’ll save the cost of several ounces 1/2 cup flour for dredging vegetable oil for deep-frying Method: 1. Mash sweet potato, using only …
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Serves 4 We made this flavorful dish with salmon which became incredibly tender after an overnight marinade and gentle steaming. Although not very spicy, the mustard sauce reminds me of wasabi. Ingredients: About 1 1/2 lbs of fish pieces or 4 fish filets (salmon or trout are ideal) 1 large leek, cleaned and sliced thin (only white and medium green, not dark green parts) 4 green onions, sliced thin For the sauce: 1/4 cup chopped cilantro 4 cloves garlic, crushed 1 1/2 inch fresh ginger, grated (about 1 Tbsp) 2-6 green chilis (4 = Medium Hot) 1 tsp cracked mustard seed (Rai Kuria) 1 tsp turmeric 1/2 tsp cumin 1 tsp garam masala 1/2 tsp salt 1 15oz can diced tomatoes 1 Tbsp mustard oil Method: For the sauce: 1. Put all ingredients in the bowl of a food processor. Puree. (or use an immersion blender). 2. Add sauce and fish to a casserole. Sink fish into the mixture and cover completely. Let marinate overnight in the refrigerator. 3. Heat a little mustard oil in …
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Serves 4 Shrimp balls blend the flavors of the Middle East with India. Though these are traditionally stuffed with minced onion, I prefer the simplicity of unfilled balls. If you like spicy food, add a sprinkle of cayenne. The way the recipe stands, however, this dish is mild, but wonderfully flavorful. TIP: Use the cheapest shrimp because you are just going to puree it anyway. Ingredients: 1 lb cleaned shrimp 1 Tbsp cilantro 1/4 tsp ground turmeric 1/2 – 1 tsp salt 1/2 cup brown rice flour 1/3 cup ghee or butter 1 onion, minced baharat powder: 1 tsp paprika 1/4 tsp nutmeg 1/4 tsp black pepper 1/4 tsp coriander 1/4 tsp cumin 1/4 tsp cinnamon 1/8 tsp cloves 1/8 tsp cardamom the rind of 1/2 a lemon, grated 1 tsp tamarind paste 1 cups warm water 1 15 oz can diced tomatoes 1/2 tsp chili powder 2 Tbsp sugar Method: For the shrimp balls: 1. In a food processor blend into a paste shrimp, cilantro, turmeric, salt, and rice flour. Chill until needed. For …
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Serve 6-8 Bahamian Conch Chowder is light and brothy, not creamy like the famous New England version. Leftovers thicken slightly, due to the starches that leach out of the potatoes. I might actually prefer this chowder the next day. Ingredients: 1 large onion, diced 2 garlic cloves, sliced 1 green pepper, diced 1 Anaheim pepper, diced 1 ham bone (I used a smoked ham shank) 1 15 oz can diced tomatoes 4 Tbsp tomato paste 2 carrots, sliced into half-moons 4-5 potatoes, cubed 1 cup clam stock 1 lb conch, diced 1/2 tsp dried thyme 3 bay leaves water, to cover everything Method: 1. In a large pot, sauté onion, garlic, green pepper, and Anaheim pepper, over medium heat until softened. Add ham bone, tomatoes, paste, carrots, potatoes, clam stock, conch, thyme, bay leaves, and water to cover. 2. Bring mixture to a simmer. Simmer covered for at least 2.5 hours, or until conch breaks down and gets tender. I simmered my chowder for 5 hours and all the flavors had melded wonderfully. NOTE: If you try to serve this …
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Serves 4 Prawns are a real treat, especially on the grill! For this Angolan appetizer we thawed frozen prawns in some of the marinade overnight (in the refrigerator). This simple step saved us time on meal day. I’m honored that this recipe was featured in Penzy’s Spices’ 2012 early summer catalog. Ingredients: 4-8 prawns 4 cloves garlic, crushed 4 green onions, chopped 1/8 tsp minced habanero 1 tsp cumin 1/8 tsp salt 1/4 cup white wine vinegar 1/4 cup water Method: 1. In a small food processor, combine all ingredients except prawns. Pulse until mixture forms a loose paste. NOTE: This step may be done the day before, just cover and refrigerate. The habanero will get stronger overnight as its hot oils mix more with the other ingredients. Depending on the habanero, this recipe is fairly mild. 2. Brush prawns with about 1/3 of the marinade, reserving the rest for dipping. If prawns are frozen, thaw completely. 3. Grill prawns about 3 minutes per side or until no longer translucent. Serve immediately with dipping sauce on the side. Grilled Prawns with Peppers | Camarao Grelhado Piri …
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Serves 4 When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – panfried potato, cabbage, and bacon hash. Ingredients: 4 whole trout, head on 3 Tbsp olive oil 3 Tbsp lemon juice 1/4 cup minced fresh parsley salt pepper Method: 1. Preheat grill to medium-high. 2. Rinse fish inside and out. Blot dry. Season insides with olive oil, lemon juice, parsley, salt, and pepper. 3. Oil the outside of the fish and place in a grill rack. 4. Cook for about 6 minutes per side. Serve immediately. Grilled Whole Trout Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – pan-fried potato, cabbage, and bacon hash. CourseMain Dish Lifestyle5-ingredients or less, Gluten-Free, Grilling Food TypeSeafood Servings Prep Time 4 10 minutes Cook Time 12 minutes …
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