Serves 4 When I was little, mom made ratatouille all the time. We ate it hot in the winter and cold in the summer, but always with loads of garlic. She’s half Italian, half Hungarian so – naturally – I figured ratatouille was a dish from our own, personal heritage.Later, when I moved to France, ratatouille turned up everywhere. Who knew? Ratatouille is French, French, French. Most popular in the south of France, around Nice (one of the hotspots for rich and famous folk, on the French Riviera), ratatouille means “to toss food together.” They key to great flavor is browning the veggies. With summer on the horizon, I dream about grilling each ingredient and tossing together into a ratatouille inspired salad. Ingredients: 1/3-1/4 cup olive oil (as desired) 1 large onion, sliced 1 red bell pepper, cut in 1″ pieces 1 yellow bell pepper, cut in 1″pieces 6 cloves garlic, sliced 1 1/2 lbs zucchini, sliced into rounds 1 small eggplant – about 1 1/2 pounds – cubed 4 roma tomatoes, chopped 1/4 tsp chopped fresh …
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Makes about 1 1/2 cups Mustard-lovers unite. This tangy, spicy Scandinavian recipe goes great with meaty salmon. Take the time to buy really excellent mustard – the spicier the better. If you have leftovers try spreading a little on a sandwich. That’s what I did! Ingredients: 3/4 cup (7 oz) spicy dijon mustard 1 1/2 ounces fresh dill, stems removed and chopped (about 1 cup) 1/8 cup vinegar 1 tsp salt 1 1/2 tsp sugar 3/4 cup oil Method: First things first. Start a small herb garden and grow a mound of dill. You’ll be glad you did because this recipe calls for a lot. About 2 of those insanely expensive plastic containers the supermarkets carry. Once you have your dill, take the stems off. The chop it up nice and fine. Measure out the spiciest-mustard-you-can-find into a small bowl. I used a true Dijon, but take a gander in local specialty shops. I’m sure you’ll find something just as lovely. Add the vinegar. Mr Picky and I are so different. At this point he pinched …
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Serves 4 People all over Polynesia eat this rich, sweet dessert. It’s uber simple to throw together – just take care to not overcook the bananas, lest they become mushy. Mushy is a big time banana fail. I never met anyone who loved mushy bananas. Do you? TIP: This amount of coconut milk can easily cook more bananas – perhaps up to 8 small red bananas. I only needed 4 for our small family though. Ingredients: 4 small red bananas or 2 regular bananas 1/4 tsp salt (or just a pinch) 1/3 cup sugar 1 (13.5 oz) can of coconut milk Method: Are you a coconut fanatic? Good. Get ready! In a saucepan big enough for your bananas, add coconut milk, sugar,… … and a little salt. Bring this lovely mixture to a simmer and stir to dissolve sugar. Add the bananas (you can use whole bananas or slice them in bite-sized pieces). Simmer gently for 2-4 minutes (do not overcook or the bananas will become mushy). You really just want to warm them through. …
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Makes about 1/4 cup Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. Except maybe ice cream. This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like. If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with. Ingredients: 2 tsp black peppercorns 2 tsp ground turmeric 2 tsp coriander seeds …
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Makes 4 quarts Stovetop popcorn is a must have if you’re looking to replicate an Ethiopian coffee ceremony. Sure, you could pop a bag in the microwave in less than three minutes, but… well… sometimes it’s more fun realizing how much you can do without special gadgets and gizmos. As far as who had more fun with this – me, Mr. Picky, or Miss Ava – it might have been me. I spent most of the time squealing while I waited for the first few to explode… I mean… pop. Also? I ate the most. Ingredients: 3 Tbsp vegetable oil 1/2 cup popcorn kernels salt Method: Popcorn needs to be made in a large pot, so there’s room for all the kernels to pop into white, fluffy snack goodness. It’s a lot like the heart – the bigger our hearts, the more room for all of 0ur emotions to … well… pop into white, fluffy bursts of life. With an open heart we experience so much more. Never let your heart run out of room. …
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Coffee is said to have originated in Ethiopia. Today Ethiopian coffee ceremonies are common after large meals, even at restaurants. Women will roast beans in front of the guests. Then she’ll grind the beans, perfuming the room, and brew them in a clay coffee pot, or jebena. The coffee is served in small cups called si’ni. Diners have their choice of salt or sugar. Traditionally, every guest is offered 3 cupfuls- the same grounds being brewed each time, making each consecutive cup weaker. My Rendition At best, I was ill-prepared to perform an Ethiopian coffee ceremony. #1, I live in Tulsa, Oklahoma. #2, I lack every single piece of traditional Ethiopian coffee-making equipment there could possibly be. In fact, the only proper element I have is a bag of green coffee beans. Tilda’s parents brought them all the way over from Ethiopia, known as the birthplace of coffee. At least the coffee was right. I got to work, putting my college nickname “MacGyver” to good use. What follows are the results of a free-spirited, improvisational coffee …
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Berberé is a spicy and savory spice mixture used all over Eritrea and Ethiopia. This blend goes well with chicken, beef, or lamb, and would also be great with lentils and other legumes. I’ve used it with our Doro Wat (chicken stew) and Awaze Tibs (lamb stew) recipes. A few sprinkles would also be great in our Lentil Wat. Makes about 1/4 cup Ingredients: 3 cloves 1/2 tsp coriander seeds 1/2 tsp fenugreek seeds 1 tsp cumin 1 Tbsp paprika 1/4 tsp peppercorns 1/4 tsp ground ginger 1/4 tsp ground cinnamon 1/4 tsp ground turmeric 5 whole allspice balls 1/4 tsp cardamom seeds (removed from pods) 1/8 cup chili powder Method: Heat the spices in a clean, dry skillet to toast them. Once cool, grind them in batches. Keep going until most of the stragglers get ground up! Hey, that’s my sister! Enjoy. Berberé |Hot East African Spice blend Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Berberé is a spicy and savory spice mixture used all over Eritrea and Ethiopia. This blend goes well with …
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Serves 4 Let’s thank Eritrea for this giant, vegan bowl of deliciousness – a happy mixture of spicy lentils, offset by sweet carrots and tomatoes. The heat comes from berberé, the regional spice blend that should be added with a heavy hand. You know, for authenticity purposes. And lots of sweating. Edited to add: One of our readers posted a great tip in the comments section of our Ethiopian menu which also applies to Eritrean cooking: When I watch Ethiopian cooks in Ethiopia they chop up red onion very tiny (I use a food processor and stop short of pulverizing as it helps it cook down faster) and then dry cook it in the pan — no oil. They dry cook it stirring constantly until it turns almost into a paste — imagine the consistency of a good roux. It takes a lot of onion to get the right amount of this paste. Then add the oil/lentils, sauce stuff, etc. The onion paste is actually the thickener for the wat — if you don’t do …
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Do you dream of cleaning out your cluttered silverware drawer? Are you totally tired of your dishes? Try a happy bite of Injera, the gorgeous Teff flatbread adored in Eritrea, Ethopia, and other East African countries. Sour and funky… Injera is almost as thin as a crepe, but spongy like a pancake … and is traditionally used both as a platter for spicy stews and to replace silverware. Three tips for foolproof Injera making: 1. Consistency Make sure the batter is almost the consistency of crêpe batter (between crêpes and pancakes) . Any thinner and the bubbles won’t form. Much thicker and it won’t look like traditional Injera. Practice makes perfect. 2. The Pan If you don’t have the traditional mitad (I didn’t), you can use a large, short sided pan. You’ll have the best luck with a nonstick pan or a really well seasoned crêpe pan. Cover loosely with aluminum foil if it doesn’t have a lid. 3. Play it cool Absolutely cool the Injera before stacking or attempting to move it around much. They are …
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Serves 4-6 Okra amazes me. Fried, it behaves nicely. Crispy, yummy, good. When stewed okra becomes a little more… shall we say… unwieldy? Slippery? Viscous? No matter. In Equatorial Guinea they make the best of it and turn this tricky veggie into spicy and exotic side dish with a few simple spices (and one explosive habanero pepper). I avoided fire-engine heat levels by simply splitting the habanero to let a little juice out. It was more than enough heat for me. While the okra becomes characteristically gooey, the flavor is amazing – and supposedly, one of the forerunners to southern gumbo. Ingredients: 1 tsp red palm oil 1 onion, chopped 1 habenero pepper, slit 1 tsp curry 1/4 tsp chili powder 1 lb sliced okra water, to cover Method: If you can get fresh okra, fantastic. If not, thaw a bag of okra. Meanwhile, take a stroll. Wave at your neighbors and smile so big they’ll wonder what’s up your sleeve. When you get home, heat up the red palm oil in a medium pot. Add the …
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Makes 1 giant bowl. Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly “pickled” – about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas. Ingredients: 1 cabbage, cored and sliced thinly 1/2 red onion, sliced thinly 2 carrots, grated 1 tsp dried oregano 1/2 tsp red pepper flakes 1/4 cup white wine vinegar 1/8 cup olive oil salt and pepper, to taste (I put in 2/3 tsp salt) Method: Time to get out all your aggression on some red onion, cabbage, and carrot. Chop, chop, chop like there’s no tomorrow. Well really… slice thinly. Chopping is a bit too coarse for this recipe. When you’re done, mix the vinegar with olive oil, red pepper flakes and oregano. Add a little water if desired (maybe 1/8 cup) and season with salt and pepper. Pour over the veggies. Toss and refrigerate for 1-3 days. It gets better and better and … …
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Makes 1 cup Want to drink a rose? White Coffee is the fabulous way to be romantic. Just boil a pot of water and 15 seconds later you’ll be sipping on a hot cup of romance, relaxation and restful enjoyment. Although called white coffee, this popular Middle Eastern drink is really a caffeine-free blend of hot water with floral essences, spices, herbs, or aromatics. Our version is made especially for Valentine’s Day with one of the most popular variations, rose water. Psst, it helps to serve this drink with a bundle of pretty, pink roses. Ingredients: 8 oz hot water 1-2 tsp rose water sugar cubes Method: Get out one of your favorite tea cups. It should be delicate, old, and – even when empty – full of memories. This tea set came from two places. I purchased some of them at an antique mall right after college, in Connecticut (oh, about 9 years ago). The rest once belonged to Keith’s grandmother in Oklahoma. She had the same exact set. Is that fate or what? …
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