I once bought an industrial ice cream maker at a church sale for $2.00. It had a built in freezer. It made a quart of ice cream at a time. It was dingy, off white, and from the eighties. It made the best “cookies and cream” ice cream ever. At the time, I had no idea what the value of a built in freezer on an ice cream maker is. (For those that don’t know, they normally cost a couple hundred dollars) Well. In my blissful state of ignorance, I decided the ice cream maker was too heavy to keep lugging around with me, so it took a trip to the thrift store, instead of to Tulsa, with me. Oh. If I could take that decision back. I could have professionally churned ice cream any time I wanted to. Lucky for me, I don’t have to turn back the hands of time. Why? Because Chileans make a lovely ice cream that does not require an ice cream maker. Huzzah! Although the thought of making ice …
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Serves 4-6 Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava. Ingredients: red palm oil 1 large onion, chopped 2 tomatoes, chopped 1 1/2 lbs fresh ground cassava leaves 1 Tbsp peanut butter water salt pepper Method: Thaw out some fresh ground cassava leaves. Over medium heat, cook chopped onion in a drizzle of red palm oil. Note how the oil stains the onions gold. Add tomatoes. And the cassava leaves. The smell will transport you to hay-ville. If such a place exists. Add enough water to keep things moist and sludgey, so that the mixture doesn’t burn. Bring to a simmer. Stir in peanut butter. Stew over low heat, covered, for about 30 minutes. Serve immediately with an Adventurous spirit. Stewed Cassava Leaves Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe …
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Serves 2-4 If you’re looking for a sweet treat, but the pantry is rather dry, this African peanut butter rice might do the trick. The dish reminds me of peanut butter rice pudding – thick, sweet, and comforting. Ingredients: 1/2 cup white rice 1 1/2 cups water 1/4 cup natural peanut butter 1/4 cup sugar 1/8 cup water additional water, as needed Method: Bring water to boil. Add rice and simmer, uncovered for 15 minutes 2. Meanwhile, mix together peanut butter, sugar, and 1/8 cup water. Natural peanut butter is best because then you can control how sweet your dessert is. I could eat this straight from the bowl. Mmm. When the rice is almost done cooking… … pour peanut butter mixture over rice and stir in. Continue simmering until rice is perfectly tender. Add water as necessary to keep the consistency loose, like rice pudding. Enjoy warm or cold, with a big sweet tooth. Sweet Peanut Butter Rice | Bouiller Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe If you’re looking for …
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Serves 2 Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy. Ingredients: 4 cups cubed papaya (if fresh is unavailable you can use 2 cans, drained) 2 cups milk 3 Tbsp sugar 1/4 tsp cardamom pinch ginger 1-2 cups ice, as desired Method: Gather your ingredients. First the beautiful papaya… drained and ready for the blender… Then the spices. Start off with just a little and add the full amount if you can handle it! 🙂 Dump into a blender with some cold milk… And ice, to taste. You can make this drink as thick or as thin as you like. Make it on a wickedly hot day, or a balmy night. Or right this minute. Spiced Papaya Milk Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Thick, creamy, and spicy, this drink popular in Northern Chad is refreshing and healthy. CourseDrinks, Sweets Lifestyle5-ingredients or less, Vegetarian Food TypeCold Drinks, Fruit, Non-Alcoholic Drinks Servings 2 people Servings 2 people Spiced Papaya Milk Votes: 0 Rating: 0 You: Rate …
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Makes about 2 cups Raw seeds give Egusi sauce grassy flavor and a little bit of texture. The sauce is popular in central Africa, and can be served over vegetables, meats, and fish. Ingredients: 1 small onion 1 tomato 1 chili pepper (I used a poblano from my garden, but you can go as spicy as you want with this recipe) salt red chili powder, to taste 1 1/2 cups ground egusi 1/2 cup water (or as needed) Method: Hunt down some ground melon seeds. I found these at our local African market. Latino stores have pepitas, or pumpkin seeds, which are an acceptable substitute. In a food processor, add tomato… Coarsely chopped onion … And a chili pepper. I left the poblano on the plant long enough that it turned red. The extra time on the plant made it sweeter 🙂 Puree everything together… Add it to a small pot with the egusi… Some salt and pepper… And water… Things don’t look so tasty here… but as the water mixes in, things smooth out. …
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Serves 2-3 Amazingly enough, Keith had never had lamb before we embarked on our Adventure to eat food from around the world. This stew is so fresh and flavorful it won him over immediately. Serve with millet balls. The key to making good lamb stew is to simmer -never boil – the meat. For the first hour the meat will seem tough and chewy but, incredibly, in the second hour even the toughest cut softens, tenderizes and gets that “melt in your mouth” quality that makes stew completely irresistible. Ingredients: vegetable oil 1 1/2 lb lamb, cubed 1 large onion, chopped 1 bell pepper, cut into strips 1 tsp paprika 1 Tbsp tomato paste 4 cups water, or as needed 1/2 lb chopped okra Method: Heat a little oil in a medium pot. Brown lamb – do not crowd. Brown in small batches if needed. When done, return all the meat to the pot and crank the heat to get things moving. Add onion, bell pepper, paprika and tomato paste. I emptied out my paprika jar …
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Serves 2-3 Millet flour tastes like wheat flour on steroids. These dense, rather pasty balls are traditional in parts of Africa, particularly central and eastern. They add body and substance to any number of stews and sauces. Ingredients: 1/2 cup flour 1/2 cup millet flour (available at some health food stores and African markets) 1/2 cup water Method: Combine all ingredients in the top of a double boiler. Once everything is mixed together, it will be pasty and sticky. Cover and cook over double boiler for about 30 minutes, or until it looks somewhat dried out, but still pasty and sticky. Meanwhile, bring a pot of salted water to boil. Drop in balls of dough and simmer until they float, about ten minutes. They’ll be dense – perfect filler for a hungry tummy. Serve with sauces or stews, like this Lamb Stew from Chad. Millet Balls for Sauces & Stews Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Millet flour tastes like wheat flour on steroids. These dense, rather pasty balls are traditional …
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Serves 2 Intended to be drunk cool, but not cold, our creamy Cape Verdean chiller will transport you to the islands. A favorite with Cape Verdean children. The coconut is a common ingredient in the Cape Verde islands -in the 1600’s the coconut was already being transported to America via west African and Cape Verde… (source) NOTE: If you add ice or refrigerate this drink the coconut milk will congeal. Ingredients: 1 cup coconut milk 2 cups milk cinnamon, for garnish Method: Swirl together coconut milk with milk. Sprinkle with cinnamon and enjoy. Let the dance begin! I don’t know about you, but these pictures make me insanely happy. All drinks should be this fun to make. Coconut Milk Chiller Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Intended to be drunk cool, but not cold, our creamy Cape Verdean chiller will transport you to the islands. A favorite with Cape Verdean children. The coconut is a common ingredient in the Cape Verde islands -in the 1600’s the coconut was already being transported …
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Serves 2-4 as a dip 4-6 as a sandwich spread This dip/spread is a happy blend of sweet and creamy. In Cape Verde, they call this a salad and serve it with shrimp or prawn nestled on top. Personally, I like it spread on a hot turkey panini. If you want to add a kick of flavor, splash in a capful of brandy. (We omitted this step so that Ava could sample the dish). According to Duffy in Cape Verde: “Cape Verdeans put sugar on [avocados], and not just a little bit of sugar but so much sugar that you can’t even taste the avocado.” In this recipe, natural dates (a popular north African ingredient) provide a similar sweetness. Ingredients 2 ripe avocados 1-3 dates, minced Capful of brandy (optional) Method: Scoop out the buttery flesh of two avocados and place in a mixing bowl. Reserve the shells. Remove the seed from each date, then mince it up. Dates are incredibly sweet and sticky, so the minced dates clump together. Add the dates to the …
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Serves 2 Slurping this Cape Verdean inspired coconut milkshake is a lesson in the happy things sugar can do for us. The cinnamon sticks are the best part – as you dunk them in the milkshake and lick them clean, the cinnamon flavor fills your mouth. Try it! Please note: this recipe is just for fun – inspired by the authentic recipe from Cape Verde for Coconut Milk. You’d be more likely to find this at a resort on the island than in someone’s home. Ingredients: 3 cups ice cream 3/4 cup coconut milk 1/4 cup milk (optional – depends how thick you like your shakes) cinnamon or cinnamon sticks for garnish Method: Scoop your ice cream. Keep going until you have 3 cups! Add the ice cream to your blender… Pour in the coconut milk… And the regular milk – if you like your shake on the thinner side… Blend and serve immediately. Make sure you garnish with cinnamon sticks or the whole recipe is ruined. I’m not kidding. Coconut Milkshake Votes: 0 Rating: …
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Makes about 1.5 gallons Cachupa is the quintessential Cape Verdean dish. While there are countless variations, almost all Cachupas have hominy, beans, and potatoes. Some add yucca. Any assortment of vegetables and legumes can be added, depending on availability. For those who can afford it, dried and smoked Portuguese sausages are also added for tremendous “stick to your bones” flavor. Fish, such as tuna and wahoo, is a little more attainable for the average citizen. Our version is vegan and more affordable. More in the mood for breakfast? Leftover Cachupa will suit you too. In fact, refried cachupa (cachupa rafogado) is often served with fried eggs. Nothing like sight, smell, and sound of sizzling eggs in the morning… Tradition vs. our version: Traditionally and typically, the hominy is pounded prior to cooking, however our version leaves the kernel whole for texture. Even still, the entire stew infuses with the soft corn-like flavor of this addictive grain. If you’ve never tried hominy, run out now and buy some! Add it to any stew for wonderful, slightly chewy …
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Serves 4 Hot, sweet, syrupy Grandpères served with two scoops of cold vanilla ice cream. Genius. And we have generations of Canadians to thank for keeping this age-old recipe alive. You can eat this for breakfast or dessert. Or a midnight snack. Ingredients: For the dumplings: 2 – 2 1/4 cups flour 1 Tbsp baking powder 1/2 tsp cinnamon pinch of salt 3 Tbsp butter 3/4 cup whole milk For the cooking liquid: 2 cups maple syrup 1 1/2 cups water Method: In a large bowl, mix together flour… … start with two cups and add more if you need to. Stir in the baking powder… A scoop of cinnamon (or Sin as my mom likes to call it) Whisk together with a pinch of salt. Can you see Keith? Now add some buttery goodness. Cut it into the flour with a pastry cutter. Stop when the butter is pea-sized. Next comes the milk. Mix it together until it forms a loose mass, like wet bread dough. Add water to a pot… make it a …
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