Tag Archives: zucchini

Kuwait…

Thursday, September 5 – 

So… I got a new job. Hooray! And I got married. Extra, super hooray! But that means that I fell behind on writing my posts… again. Woops!

Kuwait (1)

 

Other than that, here are the photos. That’s all I’ve got for now. You know, since it was over a month ago. So enjoy the photos!I promise this happened. Yes, over a month ago. But it did! Mistress Whiskey and BestieExtraordinarie hosted the dinner. Their housemates helped cook, clean, and host everyone. We even had a birthday party thrown in on top.

Kuwait
(recipe borrowed from the cooks at: www.nestle-family.com)

  • 25 baby zucchini or 2 kg
  • ½ cup basmati rice or 100 g
  • 250 g minced beef
  • 4 tablespoons ghee, melted
  • 1 tablespoon salt
  • 1/3 cup fresh parsley or 25 g, chopped
  • 1/3 cup coriander leaves or 25 g, choppedKuwait (2)
  • 1/3 cup fresh dill or 25 g, chopped
  • 1 small onion or 100 g, chopped
  • 3 cloves garlic, mashed
  • 1 medium tomato or 150 g, chopped
  • 2 tablespoons raisins
  • ¼ teaspoon white ground pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons vegetable oil
  • 1 kg chicken wings
  • 5 tablespoons tomato paste
  • 2 cubes MAGGI® Chicken BouillonKuwait (4)
  • 12 cups water or 3 liters

Preparation:
Hollow zucchini and wash well. Soak rice in water for half an hour then strain. Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl. Stuff zucchini with the rice mixture and keep 1cm empty from the top. Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat. Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top. Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.KuwaitKuwait (5)


Korea…

Friday, August 23 – photo 1

Sooooooooooooooo much good food. This, I’m pretty sure, was one of the best blog dinners ever. My mouth still waters thinking about it, and it happened two weeks ago!

I made Bibim Bap, using the marinade recipe below instead of bottled sauce. I also purchased cabbage kimchi, seaweed salad, and pickled ginger to go on the side. Sir VJ and RubsWithLove made short ribs, pork belly, mushrooms, stuff for lettuce wraps, and a bean sprout salad. They also purchased cucumber kimchi. Sir VJ had a table-top grill that he set up outside on the picnic table and grilled the ribs, pork belly, and mushrooms right in front of us. It was amazing times a million.

I made the marinade and put it into a ziplock bag (I don’t have a juicer, so for the pear I just put it into a food processor and then strained the juice). Then I cut the beef (which was actually a sirloin cut) into thin strips and put them into the marinade. I put that in the fridge while I prepped the veggies and the hot sauce. I cut and sliced and prepped all of the veggies into their own bowls and set them aside. Then I made the hot sauce into a bowl and set that aside. I made the executive decision to use just one pot of boiling water to cook all of the veggies, even though it says not to. How bad could it be? Turns out, it wasn’t bad at all – it worked just fine. I started with the carrots, then the zucchini, then the mushrooms, then the sprouts, and last was the spinach. Once all of the veggies were done, I put the beef and marinade into a hot pan and cooked until *just* done enough. While I was doing that, WingWoman cooked us some fried eggs, leaving the yolk as runny as possible. photo 2

Into the bowl went rice, then some of each of the cooked veggies, then little bits of ripped up seaweed sheets, then sesame seeds, then the meat, then the egg, and then I dumped the cooked sauce over the top of all of the bowls.

We dug into the Bibim Bap (read: devoured) and there was much “mmmmmmmmmmm”ing going on. With the short ribs, pork belly, mushrooms, garlic, and sides, there was so much food I didn’t want to get up from the table. Absolutely epic dinner. Thank you to all of my Korea dinner friends, it was a night I’m going to remember and drool over for a very long time!

Korea
(recipe borrowed from the cooks at: http://recipes.wikia.com and http://koreanfood.about.com)

Bibim Bap

Beef

  • 4 slice bulgogi beef – (⅛ lb)
  • 2 tbsp bottled bulgogi marinade
  • 1 tsp oil

Vegetables

  • 4 x fresh shiitake mushrooms sliced
  • 1 tsp oil
  • 1 tbsp bottled bulgogi marinade
  • 2 x carrots
  • 4 cup spinach
  • 1½ cup soybean sprouts
  • 1 large zucchini

Rice

  • 2 cups short-grain rice

Sauce

  • ¼ cup red pepper paste (kochujang)
  • ½ tsp sesame seeds
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 garlic clove minced

Assembly

  • ½ cup bottled kimchi cut thin strips
  • 1½ tsp sesame oil
  • 1 tsp sesame seeds
  • ½ sht nori seaweed – (8″ square) sliced into fine, thin strips
  • 1 fried egg

Directions:

Beef:    Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour.    Remove the beef from the marinade and cut into ½-inch slices.    Heat the oil in a skillet over medium-high heat.    Add the beef and stir-fry until cooked through, 1 minute.    Note: cook the beef just before assembling the dish.

Vegetables:    Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes.    Set aside.    Cut the carrots into very thin, long strips.    The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water.    Blanch the spinach 30 seconds.    Drain and squeeze dry.    Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds.    Cut the zucchini into very thin slices.    Cook the zucchini in boiling water until tender, about 3 minutes.

Rice:    Wash the rice several times in cold water until the water is clear, rubbing the rice well.    Drain.    Place the rice in a heavy pot; add 3 cups of cold water.    Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes.

Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl.    Set aside.

Assembly:     Place the hot cooked rice in a large serving bowl.    The vegetables can be at room temperature.    Arrange them on top of the rice in separate groups, along with the kimchi.    Sprinkle with the sesame oil and sesame seeds.    Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center.Pass the sauce in a separate bowl. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon.

Korean Meat Marinade (Bulgogi sauce)

  •     3 Tbsp chopped garlic (about 2 cloves)
  •     3 Tbsp soy sauce
  •     2 Tbsp sugar
  •     1 Tbsp honey
  •     2 Tbsp fresh squeezed juice from an Asian pear
  •     1 Tbsp Japanese rice wine (mirin)*
  •     1 Tbsp sesame oil
  •     3 green onions, finely chopped (including white part)
  •     1 tsp pepper

Preparation:    Mix marinade together until sugar and honey are dissolved/distributed.    Can be stored in refrigerator or freezer for use on beef, pork, and chicken.    (Serves 4)   *If you don’t have access to the rice wine, a splash of dry white wine will also work here.


Indonesia…

Wednesday, April 11 –

Did I mention that I am not very good at measuring spices and sauces and stuff? This dinner was a prime example of that, in the best way possible. I took the recipes below and made them me-ified. I will try to photo(9)recreate for you what we did. Thank you to WingWoman and LightsOn for hosting and grilling this amazing dinner!

Chicken – I cut two breasts into thin strips so that they cook evenly and quickly (no one likes raw chicken). The marinade was coconut milk (about a tablespoon), water (about 1/8 of a cup), red curry paste (about two tablespoons), and brown sugar (about 1-1/2 tablespoons).

Shrimp – WingWoman thawed them and put them in the marinade. Fortunately they were already shelled and cleaned. The marinade was tamari, honey, sriracha, garlic, and sweet WingWoman love.

Lamb – I used cubed stewing lamb meat. The marinade was Ketjap Mani (Indonesian sweet soy sauce, about half a cup), garlic (two chopped cloves), ginger (grated root, length of about an inch), brown sugar (about a tablespoon), and lemon juice (half a lemon).

Veggies – I used bell pepper, onion, zucchini, and mushrooms. The marinade was tamari (I just poured and stirred the veggies until it looked right), hot chili paste (about three tablespoons), lemon grass (one fresh stalk, chopped), and garlic (three chopped cloves).

Rice – WingWoman put rice, water, coconut milk, red curry paste, and peas in the rice cooker.

Dessert – Fresh mango!

As you can see, it wasn’t very well measured. But goodness, was it good! LightsOn did all of the barbequing and they turned out fabulously. We ate like blog-kings! I think I need this dinner on the menu once a month. Mmmhmm!

Indonesia
(recipe borrowed from the cooks at: www.indochef.com)photo(10)

Indonesian Sate’s

  • 500 gr. of Beef, Pork or Chicken

Marinade:

  • 1 Onion
  • 1 Garlic clove
  • 30 ml Dark Soya sauce
  • 1 teaspoon Coriander powder
  • 1 teaspoon Lemon Grass
  • 1 teaspoon Hot Chilli paste
  • 1 glass red wine (optional)
  • 30 ml water

Preparation:  Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick). Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate’s and leave to marinade for at least 2 hours. Cook the sate’s on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

Babi Kecap

  • 500 gr Tender Pork
  • 1 large Onion
  • 2 Garlic cloves
  • 3 cm fresh Ginger
  • 30 gr dark sugar
  • ½ cup Ketjap Manis
  • 2 cups Water
  • Lemon juice
  • 1 stock cube
  • Pepper & Salt

Preparation:  Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt. Fry in small saucepan until Onion is soft and the pork is dark. Add the Ketjap Manis (sweet Indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min.


French Guiana…

Thursday, October 25 –

There was a point in time in this project that it was quite often just BestestFianceEver and BestieExtraordinaire and me. I missed it… a lot. Last night it was finally just the three of us over hot food, red wine, and juicy gossip. Could I have asked for more? Nope, I don’t think so.

This meal was just one pot and the rice cooker, with a bunch of dishes to hold the mise-en-place (mise-en-place being all of the little dishes that hold your cut-up veggies and meats before you’re ready to cook) as I set it all up. One eggplant, three small potatoes, one zucchini, six garlic cloves, one habanero, one lemon, four chicken breasts, one onion, and one shallot – that’s what I had chopped up. Yes, it’s a different ratio than what is below, but there were only three of us and there was still too much food left over.

Marinade first, with the shallot, garlic, coriander, vinegar, water, and spices. I couldn’t find “colombo spices” so I just added one teaspoon of each of the spices it says is in the combination, with the exception of ground rice. I used the full amount of garlic, coriander, and vinegar even though I cut the water and most of the veggies in half. Set that aside.

Onions, garlic, habanero, and oil were hot in the pan, cooking until they were softened. I left the seeds in because we are suckers for spicy food, especially on cold, fall days. In next went the chicken, but because I left the onion mixture in the pan the chicken cooked but didn’t get browned. Added next were the eggplant, zucchini, potatoes, lemon juice, the left-over marinade, and sprinkles of the herbs that make up herbes de provence. Then I added the coconut milk, and covered and cooked until the chicken was done, but the potatoes weren’t soft yet! So I had to continue to cook it, which dried the chicken out a little. It was still good to eat, it just wasn’t tender and juicy.

The sauce was spicy, but I felt like it needed more salt and pepper than I originally put in it. We drizzled a little of the remaining coconut milk on top to cool it down a little. Overall I’d give the dish a couple of stars, but it wasn’t terribly amazing.

BestieExtraordinaire brought wine and French Guiana’s typical dessert, mango sorbet. It was a perfect cap to a wonderful evening.

 

French Guiana
(recipe borrowed from the cooks at: www.easy-french-food.com/french-guiana-recipes.html)

Poulet Colombo

  • 1 chicken cut up, or 8 pieces of chicken
  • 1 shallot, peeled and chopped finely
  • 6 cloves garlic, peeled and crushed – divided
  • 1 teaspoon ground coriander
  • 1 tablespoon white wine vinegar
  • 1 cup water
  • 3 tablespoons colombo spices – divided (colombo contains coriander, turmeric, cumin, mustard, fenugreek, pepper, cloves, and rice)
  • 3 tablespoons oil
  • 2 onions, peeled and chopped
  • 1 hot pepper, minced finely (more or less to your taste)
  • 1 medium eggplant, cut in 1/2 inch cubes
  • 1 medium zucchini, cut in 1/2 inch cubes
  • 3 potatoes, cut in 1/2 inch cubes
  • juice of 1 lemon
  • 1 tablespoon herbes de Provence (or 1 teaspoon each dried thyme, rosemary, and basil)
  • 1 cup coconut milk
  • salt and pepper
  • rice to serve
  • (mango sorbet for dessert)

Make a marinade by mixing the chopped shallot, 4 cloves of crushed garlic, ground coriander, vinegar, water, and 1 tablespoon of the colombo spices in a shallow dish. Salt and pepper the chicken pieces and place in marinade, turning to coat thoroughly. Place in the refrigerator for several hours or overnight.
After the chicken has marinated (save the marinade), heat the oil in a large and sturdy pot on medium heat. Add the chopped onions, minced hot pepper, and 2 more cloves of crushed garlic. Cook until the onion starts to soften – about 5 minutes.

Add the chicken and cook, turning occasionally, until the chicken is browned a bit on all sides – about 10 minutes. Add the cubed eggplant, zucchini, and potatoes, the lemon juice, the herbes de Provence (or substitute herbs), and the leftover marinade. Stir to combine well, cover and cook on low medium heat for 15 minutes.

After 15 minutes stir in the remaining 2 tablespoons of colombo and stir to combine well. Cover and cook another 15 to 25 minutes, or until the chicken is done as you like.

Stir in the coconut milk and season to taste with salt and pepper. Serve hot with rice.


Cayman Islands…

Monday, April 2 –

Dinner last night was… well… expensive. And the flavors were… kind of bland. I’m having a hard time writing this one because most of the people who came to join us for this really, really loved it. Let me tell you about it, and then we will see where my tastes would have preferred something a little different.

First, let me say thank you to everyone who came over: Wonderful Boyfriend (AKA MudFlaps), Roommate Extraordinaire, CurlyCue (AKA PoopyHands) Hot Momma, Mr. Hero, MoneyShot, SlotMachine, and GingerNuts. Not in attendance (but got a take-home dinner) was Grandpa Bear and Baby Bear. As you can tell by the AKAs, the nicknames I’m giving people might start evolving. Each dinner there are more terrible funny stories and jokes that drive the names. So by the end of this adventure I will build a chart of the names, who they are attached to, what they have changed to, who they really are, and how they are connected. Should be really entertaining after four and a half years of this! I also want to say thank you to everyone for bringing wine. It was wonderful to have everyone come together, eat, drink, and be ridiculous merry.

On to the dinner – It started on a wild lobster chase, turned into a four-person veggie chopping workshop, and ended with sauce and beet juice all over my kitchen. Epic, right? So Roommate Extraordinaire and CurlyCue chopped, grated, sliced, and diced all of the veggies for this recipe (keep in mind we tripled the amounts to have enough food for all of the dinner guests). GingerNuts washed the stack of dishes I was making as I whipped, folded, and poured my way through the cake and salad recipe.

The cake was extremely easy to make and baked at the same temp that the beets were in the oven. The mascarpone, gelatine, raspberries, and cream made for a beautiful topping that went into the fridge to chill.

Then Roommate Extraordinaire, CurlyCue, and I de-shelled and de-poop-veined the shrimp (hence the PoopyHands name). We were ready to cook! Except we had too much food to cook all on one stove, and so GingerNuts and I cooked the lobster and shrimp with the sauce and also the noodles for the patties upstairs. Roommate Extraordinaire and CurlyCue cooked all of the veggies downstairs. As the sauce was simmering I peeled and diced the beets and got the salad ready. The veggies were done, and food was ready to be served. (Writing this whole adventure didn’t take very long, but it took about three hours for all of this to happen. Eek!) Because we were running so late, I decided not to fry the noodles. I figured that we could pour the sauce on just the same and it would work out alright.

We set the salad stuff out for people to dish up themselves. And then I plated the noodles, veggies, seafood, sauce, and raw veggies on top for everyone. Dinner was served!

The noodles were a little overcooked because we didn’t have enough hands to make all of the different dishes turn out at that large of amounts of food. The sauce was bland and runny – probably because I didn’t have time to let it simmer down and thicken properly. The seafood was a little tough for me. The veggies were good but almost too much for the dish. And the salad was good except I still don’t like beets. This was just my take on it, anyway. Fortunately, most of the people at the table really liked the flavors and ate until they were stuffed.

Now, if I got to do it all over again, here is what I would do. I’d only make these dishes for four people maximum. I would make the cake and salad and set them aside, just like I did this time. Then I would have steamed the shrimp and lobster and set them aside. I would have sauteed the veggies that went with the shrimp and then made the sauce in that pan. Then right when I was ready to serve everything I would gently mix the seafood back in. (Spending that much money just to make tough lobster was pretty much a tragedy.) I also would have actually made the fried noodle cakes instead of leaving them loose. I think it would have changed the texture enough to make me like it more.

The dessert on the other hand was simply incredible. The cake came out the texture of a molten chocolate cake. The mascarpone and cream were light, fluffy, and plate-lickingly good. That was by far my favorite part of this evening.

Things I have learned: Trying to triple a recipe like this made it a disaster (at least to me). Next time a recipe calls for that many steps, just keep it to a very minimum number of people. Also, trying to eat a dish that had a cream base absolutely killed my crohn’s. It was a miserable night for me after having only a mediocre dinner. I’m super glad that most people loved this food more than I did! Also, I learned that it is “mascarpone” not “marscapone” like I have been saying it for years. Good to have the right name for things, even if it takes you years to get it right.

Cayman Islands
(recipes borrowed from the cooks at: www.caymanrestaurants.com)

Aragosta Di Buba

  • 1 1/4 lb lobster tail
  • 1 lb peeled shrimp
  • 4 tbsp olive oil
  • 1 tbsp minced garlic
  • 3 tbsp ketchup
  • 1 yellow squash
  • 1 zucchini
  • 1 red onion
  • 1/2 tsp dry or fresh chopped tarragon
  • 3 oz brandy
  • 3 oz dry vermouth
  • 16 ox heavy cream
  • 2 green onions

Julienne the following vegetables:

  • 1 carrot
  • 1 red pepper
  • salt, pepper and cayenne pepper to taste
  • 4 vermicelli cakes (see below)

Cut lobster into bite-sized pieces. Heat olive oil in large pan. Sear lobster and shrimp in pan for 3-5 minutes, add garlic, shallots and sauté. Add ketchup, seasoning, deglaze with brandy, vermouth. Add cream. Reduce. When sauce becomes thick, taste and re-season if necessary. Add julienne of vegetables and chopped green onions. Toss. Serve on a vermicelli cake. – serves 4

Vermicelli Cakes

  • 1/2 lb vermicelli pasta
  • 1 egg
  • 3 tbsp grated Parmesan cheese
  • 1 roasted red pepper, chopped fine
  • 1/2 white onion, diced and sautéed
  • salt and pepper to taste

Cook vermicelli and cool slightly. Add the remainder of ingredients and mix thoroughly. Form cakes, using your hand. Let cool. In a hot pan (preferably with a nonstick surface) fry cakes until golden brown. – yields 4 cakes

Goat Cheese, Beets and Arugula Salad

  • Goat Cheese – 1 Lb. [crumbled]
  • Beets – 5 each [roasted or boiled]
  • Arugula – 1 lb
  • Pine nuts – 1 cup [toasted]
  • Apple Cider Vinegar – ½ cup
  • Olive Oil – ½ cup

Method: Wrap the fresh beets in aluminum foil and bake in oven for 1 hour at 350º F. Let cool, peel skin and quarter. (Or Boil in enough salted water to cover for an hour or till cooked.) To make the dressing: Combine apple cider vinegar and extra virgin olive oil, add salt and fresh cracked pepper and whisk well. Place beetroots in large bowl, toss with the vinaigrette. To Serve: Arrange the arugula in the centre of the plate. Place the beets on it and sprinkle the goat cheese over it. Spoon the left over dressing over it and garnish with pine nuts.

Chocolate Triangle

  • 4 oz bitter sweet chocolate, chopped
  • 5 oz milk chocolate, chopped
  • 4 oz unsalted butter
  • 1 vanilla bean
  • 3 oz egg white
  • 3 oz egg yolk
  • 3 1/2 oz granulated sugar

Melt chocolate, butter and vanilla bean (only the inside). Whisk egg yolks and 3 oz sugar and add to the chocolate mixture. Whip egg whites and 1/2 oz sugar and fold under the mixture. Spread into pan and bake for 10 minutes at 350° F.

Mascarpone Cream:

  • 10 oz Mascarpone
  • 4 oz sugar
  • 2 oz whiskey
  • 1 oz lemon juice
  • 1/2 cup heavy cream
  • 3 sheets gelatin
  • 1 cup fresh raspberries

Whisk Mascarpone, sugar, whiskey, and lemon juice together, then add softened gelatin. Whip heavy cream to soft peaks and fold into the mascarpone mixture. Take a triangle mold and lay out this mold with the chocolate cake, fill half with the cream, place raspberries in the center and pout the rest of the cream over. Refrigerate for 3 hours. Take the triangle out of the mold and coat with a chocolate ganache and let it set. Garnish with fresh berries marinated in simple syrup and Grand Marnier.


Burkina Faso…

Wednesday, February 15 –

Please welcome a new blog guest, RubsWithLove! I am so happy that my list of enthusiastic blog participants keeps growing (that, and it’s too much fun to find names for everyone). I wish I could feed even more people! Love, for me anyway, can absolutely be expressed by the cooking and baking of food. Bad day? Let me make you something comforting. Sun is out? Let’s get everyone over to barbeque. Haven’t seen you in a while? Let me entice you to come over to eat! All of these things are, “You’re one of my favorites and I love you for you” in my language. Non-foodie people don’t really understand that, so I feel lucky that most of my friends and family do understand.We also had Amine Chef, Wonderful Boyfriend, and Roommate Extraordinaire. Thank you to Roommate Extraordinaire and RubsWithLove for bringing the wine for this dinner.

This dinner started a little different than the recipes, but I did try to not stray too much this time. I started by prepping and boiling the sweet potatoes. Then I diced an onion and a half and set those to saute in a little bit of veggie oil. I added the spices to the onions as they were turning from translucent to slightly browned. Then I added a pound and a half of ground lamb and mixed it all together. As that was cooking I went back to the potatoes. Drained, mashed, with a little bit of flour, salt, and pepper added. I left out the milk because I didn’t think that they needed any more liquid. Formed into balls and dipped into eggs, then dipped into bread crumbs. Straight into oil, pressed down a little so they were a patty shape instead of a ball shape. Flipped them once to brown on both sides, and set them on a plate with paper towels to drain.

Amine Chef had the job of helping to saute the zucchini (she and I both thought this meal needed something green added to it). I didn’t really watch, but I think there was a little bit of oil and quite a bit of garlic (so clear why we’re friends now, isn’t it…).

As the meal was coming together I realized that taking the meat off the stove, grinding it, turning it into balls, and then recooking it was just silly. So I just left it as unformed delicious smelling goodness. On the side I made the same yogurt sauce that was such a win for Bosnia.

Dinner was served! The lamb was spicy without having too much of a kick. The combination of cinnamon, ginger, red peppers, garlic, and coriander was just intoxicating. It was a very complex bite of meat with onion, let me tell you! The sweet potato patties were a combination of mashed sweet potatoes and sweet potato french fries – all the best parts of each. The zucchini were a perfect addition – green and garlicky. Yum.  The sauce was a wonderful addition to all of the flavors on the plate. I ended up piling everything together on each forkful and enjoying all of the tastes mingled and combined.

Things I have learned: Going back to favorites from earlier in this adventure is a great idea! Definitely make use of the amazing recipes I’ve stumbled across so far.

Burkina Faso
(recipes borrowed from the cooks at: www.celtnet.org.uk and www.healthy-life.narod.ru)

Burkinabe Spiced Lamb Balls

  • 200g yellow onions
  • 1/2 tsp cinnamon
  • 1 tsp powdered ginger
  • 1 tsp garlic powder
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • 1 tsp salt
  • 4 tbsp groundnut oil
  • 900g cooked lamb cut into 3cm strips
  • 3 large eggs, lightly beaten
  • 50g breadcrumbs

Method: Add the salt to the groundnut oil and place in a large frying pan. Heat then add the yellows, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb. Fry until the onions have softened. Allow the mixture to cool and put once through a meat grinder. Add the eggs and form into 3cm balls before dipping in the breadcrumbs. Chill for an hour in the fridge before cooking. Deep fry at 180°C for about 4 minutes until browned. Spear the balls with toothpicks and place in a bowl. Serve with a Piri-Piri dipping sauce

Sweet Potato Fritters (Krakro)

  • Ingredients:
  • 4 sweet potatoes
  • 3 eggs
  • 15 ml plain flour
  • 30 ml margarine
  • A little milk
  • Breadcrumbs

Cooking Instructions: Peel and boil the potatoes until tender. In a mixing bowl, mash the cooked potatoes and add in the flour, and a little salt, and mix well. Add milk as necessary to make a workable paste. Beat eggs and put into a shallow dish. Put the breadcrumbs into another shallow dish. Take a scoop of potato batter and make into a flat cake about 5mm deep and 5 cm diameter. Coat both sides in beaten egg. Coat both sides in breadcrumbs. Fry the fritters on each side until golden brown. Serve hot with chutney and fairtrade lemon quarters as a starter or serve hot as a side dish.