Tarahumaran Tesgüino

WORLD RECIPES 

Tesgüino is a corn beer made by the Tarahumara Indians of Sierra Madre in Mexico. The Tarahumara regard the beer as sacred, and it forms a significant part of their society. Anthropologist John Kennedy reports that "the average Tarahumara spends at least 100 days per year directly concerned with tesgüino and much of this time under its influence or aftereffects".

The general Tarahumara term for an alcoholic beverage is "Sugíki"; "batári" is used when the beer is specifically made from corn or lichen flour; "paciki" is used when the beer is made from fresh corn stalks. While tesgüino made from corn is considered the most sacred, the Tarahumara also make beer from agave and wheat, as well as other alcoholic beverages made from fruits such as peaches, berries, crab apples, cactus fruits, and Mesquite seeds.

From the NPR Radio Programme:

Listen to it: http://www.npr.org/templates/story/story.php?storyId=4532569

For the Tarahumara, the astringent, homemade corn beer is a sacred social lubricant — and during Easter week, or "semana santa," the entire town of Norogachi turns into a giant brewpub. Corn kernels are soaked, ground up, boiled and spiked with a local grass to help the mixture ferment.

The Tarahumara (who refer to themselves as the Raramuri) are a linguistic group of 120,000 who share a common language and have preserved their culture through isolation and resistance. For them, beer is an elixir for healing, a barter item and a divine beverage.

"God taught the Raramuri how to make corn beer," says Guadalupe Espino Palma, the traditional governor of the Norogachi district. "We make offerings of tesguino to God himself, and He drinks it also. We use tesguino for dancing, and we enjoy drinking it." Even getting drunk is a spiritual act, he explains.

Bill Merrill, a Smithsonian Institution anthropologist who's spent 30 years studying and working with the Tarahumara, says the tesguino chases out the "large souls" within, leaving only the "little souls." "And so when people get drunk that's why they act like children," he says, "Because the souls that are controlling their actions are the little souls, like little children."

The Raramuri also believe they are God's chosen people, and that their mountain home is the center of the world. In their colorful parades and festivals, they freely use Christian iconography to represent the struggle between the Raramuri and the outside world.

Still, the outside world is slowly creeping into traditional life — looking for work in the cities, modern comforts can be seductive. "It's easier to get drunk on a couple of beers or a bottle of tequila than to make tesguino and share it with everyone," says Carlos Palma Batista, director of the Raramuri Education Initiative, a Ford Foundation project to help preserve native language and knowledge.

The Easter celebrations of the Raramuri are a big draw for tourists. By custom, participants will drink, dance, drum and carouse for as long as the tesguino holds out, whether two days or two weeks. Spring planting will wait.

And during this corn beer communion, in place of "happy Easter," the Raramuri will say to one another "bosasa" — "fill up, be satisfied, be contented."

Ingredients:

• 8 quarts water


• 1 pound germinated corn


• 2 cups brown sugar


• 8 whole allspice or cloves


• ale yeast

How to prepare it:

To germinate corn, soak 2 pounds of corn in cold water for 24 hours, then transfer it to a colander for germination. Spray cold water on the corn and turn it in the colander twice a day to prevent it from drying out or getting moldy. Within 5 days, the corn should have germinated to the point that sprouts have reached 2 inches in length. When they do, remove the corn from the colander and allow it to dry in the sun or in the oven on its lowest setting.

Crush the corn coarsely then place it in the brewpot with the water and let it sit for 1 hour.

Bring the wort to a boil, then add the sugar.

Reduce the heat and allow the wort to simmer for 3 hours stirring regularly.

Add the spices at the and of the boil and allow the wort to sit for 1 hour.

Strain the wort into a fermenter once cool and pitch the yeast.

Ferment at 65º-70ºF for 5 days, then rack to a secondary and allow to ferment for 2 more weeks.

Bottle with 1 teaspoon corn sugar per bottle for priming and allow to condition for 2 weeks before drinking.

© Text and image: www.npr.org, Wikipedia, Stephen Harrod Buhner's "Sacred and Herbal Healing Beers" (Siris Books, 1998)

Mexican pinole

WORLD RECIPES 

Pinole is a Spanish translation of an Aztec word for a coarse flour made from ground toasted maize kernels, often in a mixture with a variety of herbs and ground seeds, which can be eaten by itself or be used as the base for a beverage. In southeastern Mexico and in Central America this food and beverage is known as pinol or pinolillo, considered the national beverage of Nicaragua.

Herbs and flavorings added to pinole include ground mustard seeds, ground chia seeds, ground cacao, sugar, cinnamon, vanilla, achiote, and other grasses and annual herbs. The mixture is sometimes beaten with water to make a hot or cold beverage (also called pinole), or sometimes cooked with water to make an edible mush.

In parts of central Mexico, groups of rowdy youths traditionally went from house to house during Carnival to demand pinole, which they were served without water (and frequently mixed with Chili pepper to make it even more difficult to swallow). This custom may have given rise to the popular saying, El que tiene más saliva, traga más pinole ("Whoever has the most saliva, swallows the most pinole"; in other words, whoever has the most skill for a particular job will accomplish the most).

Pinole describes any of a variety of forms of parched or roasted corn, ground into a flour and combined with water and some spices or sugar. It can be made into a drink, an oatmeal-like paste, or baked to form a more-portable "cake."

Ingredients

• 1/2 cup cornmeal, ground as fine as possible


• 1/2 tsp ground cinnamon


• 1 Tbsp brown sugar, honey, or agave nectar


• chia seeds (optional)

How to prepare it:

Toast the cornmeal in a skillet over medium heat, stirring often, until it turns light brown, about 5 minutes. Transfer to a bowl, mix in cinnamon, and sweetener or other spices, and desired amount of water.

If you add just a few tablespoons of water instead and mix, you get an oatmeal-like consistency that can be eaten with a spoon. Alternatively, you can bake the paste at 350 degrees Fahrenheit for 10-15 minutes until it has the texture of a brownie.

© Text and image: Matt Frazier (www.nomeatathlete.com)

Iskiate (chía fresca)

WORLD RECIPES 

Chia seeds have enjoyed a surge in popularity recently among health foods. There are many purported benefits of chia seeds, and legends abound about chia seeds reviving struggling athletes or warriors, with small amounts sustaining men for long periods of time.

Chia seeds have the interesting property that when they're left in water for a few minutes, the water begins to gel.  Supposedly this is helpful in digestion.  Here's a recipe for chia fresca (also called iskiate in Tarahumara language), a popular drink made with chia seeds, water, and lemon or lime.

About chia

Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times. It is still used in Mexico and Guatemala, with the seeds sometimes ground, while whole seeds are used for nutritious drinks and as a food source.

The word chia is derived from the Nahuatl word chian, meaning oily. The present Mexican state of Chiapas received its name from the Nahuatl "chia water or river".

Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25-30% extractable oil, including α-linolenic acid (ALA). Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.

Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe.

Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, Australia and Guatemala. In 2008, Australia was the world's largest producer of chia. A similar species, Salvia columbariae or golden chia, is used in the same way but is not grown commercially for food. Salvia hispanica seed is marketed most often under its common name "chia", but also under several trademarks.

Ingredients

• about 10 oz of water


• 1 Tbsp dry chia seeds


• a few teaspoons lemon or lime juice


• sugar, honey or agave nectar, to taste (optional)

How to prepare it:

Stir the chia seeds into the water; let them sit for about five minutes.  Stir again, and let sit for as long as you like. The more it sits, the more gel-like the seeds and water become.  Add citrus juice and sweetener to taste.

© Text and image: Matt Frazier (www.nomeatathlete.com)

Hawaiian spam musubi

RECIPES 
Spam musubi is appreciated for its taste and portability. A single musubi, usually wrapped in cellophane, can be purchased at small deli-type convenience stores (including 7-Eleven stores) all over the Hawaiian islands, ranging in price from $1 to $2. The 7-Eleven stores include a wide variety of flavors, including a regular Spam musubi and a deluxe Spam musubi (with furikake and a scrambled egg). Other variations include a musubi made with fried shrimp, chicken katsu, or pork cutlet instead of Spam.

Spam musubi acrylic rice molds are available at many kitchen stores in Hawaii. These molds are a few inches deep with a width and breadth that matches a slice of Spam.

By the way, United States President Barack Obama, who was born and raised in Hawaii, is a noted fan of spam musubi.

Recipes vary but typically slices of spam first are grilled, sometimes with a light teriyaki flavor. An acrylic mold is then placed over a sheet of nori and rice is pressed into the mold. The grilled spam is placed over the rice in the mold and the mold is removed. The nori is then wrapped over the top and around the musubi.

Ingredients:

• 2 cups uncooked short-grain white rice
• 2 cups water
• 6 tablespoons rice vinegar
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 1/2 cup white sugar
• 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
• 5 sheets sushi nori (dry seaweed)
• 2 tablespoons vegetable oil

How to prepare it:

Soak uncooked rice for 4 hours; drain and rinse.

In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.

In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.

In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

© Text and image: whatscookingmaui.com, Wikipedia, allrecipes.com

Mexican pozole

WORLD RECIPES 

Pozole (from the Nahuatl word potzolli, which means "foamy") is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 CE. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, chili pepper, and other seasonings and garnish. Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple corn remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal.

Since corn was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of corn (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars because the ancient Mexicans believed the gods made humans out of cornmeal dough. According to research by the National Institute of Anthropology and History and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with corn. The meal was shared among the whole community as an act of religious communion. After the conquest, when cannibalism was banned, pork became the staple meat as it "tasted very similar", according to a Spanish priest.

Ingredients (serves 4 to 6 people)

FOR THE SOUP

• Pork shoulder or roast -- 1 1/2 to 2 pounds
• Canned or fresh hominy, rinsed -- 2 to 3 cups
• Garlic -- 3 to 5 cloves
• Ground cumin -- 2 teaspoons
• Salt -- 2 teaspoons
• Water or stock -- 6 cups

FOR THE GARNISHES

• Cabbage or iceberg lettuce, shredded
• Onion, finely diced
• Radishes, thinly sliced
• Limes, cut into wedges
• Avocado, diced
• Cilantro, chopped
• Oregano, dried
• Chile piquín, ground

How to prepare it:

Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender.

Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.

Add the meat back to the pot and simmer for another 10 to 15 minutes. Adjust seasoning and serve with little bowls of your choice of garnishes so each dinner can garnish his or her own serving.

Variations

Pozole varies according to region, but the above recipe is the most basic and is known as pozole blanco, or white pozole. It is popular in Guadalajara.

Pozole Rojo (Red pozole): This variation is popular in Michoacán and Jalisco States. It is the same as the above recipe, but dried chiles are added. Remove the stems and seeds from 3 to 5 ancho or guajillo chiles. Mix them with a little of the hot liquid from the stewpot and soak for 20 to 30 minutes until soft. Puree in a blender and strain through a sieve into the stew for the last 30 to 45 minutes of cooking.

Pozole Verde (Green pozole): Popular in Guerrero State. Follow the above recipe. Toast 1 cup of shelled pumpkin seeds (pepitas), and then puree the seeds in a blender with 1 to 2 cups of canned or fresh cooked tomatillos, a chopped jalapeño, a couple of leaves of lettuce, a few sprigs of chopped cilantro and a little liquid from the stewpot. Strain through a sieve into a hot skillet and boil rapidly for about 5 minutes to cook down a little. Stir into the stew for the last 20 to 30 minutes of simmering.

Many recipes call for a mixture of chicken and pork. First simmer a whole chicken until the meat is tender. Remove the chicken, cool, remove the meat from its bones and shred. Set the chicken meat aside and continue with the above recipe, adding the pork to the chicken broth you just made. Add the shredded chicken back in to the pozole along with the shredded pork.

Large batches of pozole are often made for special occasions, and the addition of a pig's head and pig's feet add immeasurably to both the flavor and texture of the final dish.

Sometimes a raw egg is stirred into the stew just before serving.

© Text and image: whats4eats.com, Wikipedia

Fijian Kokoda

RECIPES

Cooking" raw fish by marinating it in lemon juice is a technique used by people in many lands). Different Pacific Islands have different styles, but they all generally involve sharp citrus juice, coconut cream, and chunks of a white-fleshed fish.

Ingredients:

• 500g white fish fillets (walu - Scomberomorus commerson, kawakawa - rockcod, or mahimahi - Coryphaena hippurus)
• 3 large limes (or lemons)
• 1 cup fresh coconut cream
• 1 large onion, minced or chopped fine
• 1 potent chilli (or teaspoon Tabasco)
• 2 medium tomatoes, diced
• 1 large capsicum (green pepper), diced
• pinch salt

How to prepare it:

Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt.

Remove from fridge and remove excess liquids, you don't have to drain it dry.

Add coconut cream, chopped onion and chilli just before serving.

Decorate with tomato and capsicum.

Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo).

Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

© Text and image: www.grouprecipes.com

'Ahi Poke from Hawaii

RECIPES 

A distinctly Hawaiian method of preparing and serving raw fish, poke has multiple variations but the most popular is spicy ahi poke with seaweed. You can also find salmon and octopus poke but if you’re a poke novice start with the basic ahi version. In Hawaii, it’s everywhere including buffet tables, luau’s, restaurant menus (usually served as “poke tacos”) and at the grocery store deli and fish counter.

In poke lore, preparations fall on two sides of a timeline, separated by Cook’s arrival to the Islands. (However, food historians debate when people actually began using the word “poke” to represent the fish dish; in her book The Food of Paradise, Rachel Laudan posits that it might have been as late as the 1960s, obviously much later than Cook’s arrival). Originally, “poke” was simply a Hawaiian word meaning “to cut crosswise into pieces.” As such, even now, it makes the definition of poke in culinary terms a little hard to pin down.

In 1991, poke was launched onto a public stage when chef Sam Choy started his poke contests. These contests gave home cooks and professional chefs alike venues in which to showcase recipes that ranged from pre-Cook styles (like one combination of wana [sea urchin] with opihi, limu kohu and inamona) to New Wave (i.e. Asian and Mediterranean-style ehu [short-tailed red snapper] and mango poke).

Modern poke typically consists of cubed ‘ahi (yellowfin tuna) sashimi marinated with sea salt, a small amount of soy sauce, inamona (roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper. Other variations' ingredients may include cured he’e (octopus), other types of raw tuna, raw salmon and other kinds of sashimi, sliced or diced Maui onion, furikake, hot sauce (such as sambal olek), chopped ‘ohi’a (tomato), tobiko (flying fish roe), ogo or other types of seaweed, and garlic.

The selection of condiments has been heavily influenced by Japanese and other Asian cuisines.

The traditional Hawaiian poke consists of fish that has been gutted, skinned, and deboned. It is sliced across the backbone as fillet, then served with traditional condiments. Some Hawaiians would suck the flesh off the bones and spit out the uneaten skin and bones. During the 19th century, recently introduced foreign vegetables such as tomatoes and onions were included, and now Maui onions are a very common ingredient.

Ingredients:

• 2 pounds fresh tuna steaks, cubed
• 1 cup soy sauce
• 3/4 cup chopped green onions
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds
• 1 tablespoon crushed red pepper (optional)
• 2 tablespoons finely chopped macadamia nuts

How to prepare it:

In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well.

Refrigerate at least 2 hours before serving.

© Text and image: whatscookingmaui.com, honolulumagazine.com, Wikipedia, allrecipes.com

Kashata recipe

RECIPES 

Something between candy and cookie, Eastern Africa's Kashata are a popular snack of Swahili origin. Kashata are usually made with peanuts or grated coconut, or both. Kashata are made on the stove or over a fire, not in an oven like European biscuits or American cookies.

Ingredients:

• two cups of sugar
• two cups of fresh or moist grated coconut (or two cups of dried grated coconut moistened with a few tablespoons of milk or water; or two cups of roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet; or a mixture of both coconut and peanuts)
• one-half teaspoon ground cinnamon or cardamom
• a pinch of salt
• one-half cup wheat flour (optional)

How to prepare it:

In a hot skillet, heat the Sugar until it melts and just begins to brown.

Reduce heat and quickly add all other ingredients, stirring well as each ingredient is added. When all ingredients have been added to the mixture, continue stirring for about a minute, making sure everything is well mixed. Pour out on sheet pan lined with wax paper. Cut into squares while still hot.

Place in the freezer to cool.

© Text and image: recipes.wikia.com

Haitian Potato Salad

RECIPE 

Haitian cuisine is kréyol cuisine, a mixture of French, African, Spanish and indigenous cooking methods, ingredients and dishes. Rice and beans (dire ak pwa) are a staple. Vegetable and meat stews are popular too. Goat, beef, chicken and fish are complemented with plantains, cabbage, tomatoes and peppers. Fiery Scotch bonnet peppers lend their punch to many dishes, and to pikliz, a popular pickled vegetable condiment.

Ingredients (serves 8):

• 4 medium beets, leaves and stems removed, roots rinsed and wrapped individually in heavy duty foil
• 2 pounds red bliss or new potatoes (about 6 medium or 18 new)
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 to 3 scallions, sliced thin (about 1/2 cup)
• 1/2 cup frozen green peas, thawed
• 1/2 cup, plus 1 tablespoon mayonnaise

How to prepare it:

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Set beets in a small pan; roast until just tender about 1 hour. Let beets cool and then remove foil and skins (they slip off easily). Cut into medium dice and set aside.

Meanwhile, place potatoes in a 4 to 6 quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance, 25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes. Cool potatoes slightly, then cut them with a serrated knife, layering them in a medium bowl and lightly sprinkling with the 2 tablespoons vinegar and salt and pepper as you go.

Mix in scallions, peas, and mayonnaise; toss to coat. Lightly fold in beets. Serve or refrigerate until ready to serve.

© Text and image: Food.com

Cajun crawfish boil

RECIPES – Cajun crawfish boil

Cajuns (in French: les Cadiens or les Acadiens) are an ethnic group mainly living in the U.S. state of Louisiana, consisting of the descendants of Acadian exiles (French-speakers from Acadia in what are now the Canadian Maritimes). Today, the Cajuns make up a significant portion of south Louisiana's population, and have exerted an enormous impact on the state's culture.

While Lower Louisiana had been settled by French colonists since the late 18th century, the Cajuns trace their roots to the influx of Acadian settlers after the Great Expulsion from their homeland during the French and Indian War (1754 to 1763). The Acadia region to which modern Cajuns trace their origin consisted largely of what are now Nova Scotia and the other Maritime provinces, plus parts of eastern Quebec and northern Maine. Since their establishment in Louisiana the Cajuns have developed their own dialect, Cajun French, and developed a vibrant culture including folk ways, music, and cuisine.

The crawfish boil is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn over large propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in spice blends. Also, Cocktail sauce, mayonnaise and hot sauce sometimes used. The seafood is scooped onto large trays or plates and eaten by hand.

Attendees are encouraged to "suck the head" of a crawfish by separating the abdomen of the crustacean and sucking out the abdominal fat/juices.

Ingredients:

• 2 heads garlic, unpeeled
• 5 bay leaves
• 2 (3 ounce) packages dry crab boil
• 1 tablespoon liquid shrimp and crab boil seasoning
• salt and pepper to taste
• 3 large oranges, halved
• 3 large lemons, halved
• 2 large whole artichokes
• 15 red potatoes, washed
• 30 pieces baby corn
• 2 large onions, sliced
• 2 (16 ounce) packages mushrooms, cleaned
• 1/2 pound fresh green beans, trimmed
• 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
• 4 pounds live crawfish, rinsed

How to prepare it:

Fit a large (5 gallon) pot with a strainer insert, and fill half full with water.

Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes.

Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.

Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more.

Stir in the sausage; cook 5 minutes more.

Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes.

Test for doneness by peeling a crawfish.

Be sure not to overcook, or crawfish will become tough.

Remove strainer basket from the pot and drain.

Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

© Text and image: Allrecipes.com, wikipedia

Belizean fry-jacks

Fry jacks are a staple in Belizean cuisine: delicious golden and crumbly fried dough. They are very similar to the New Orleans beignet, fried bread, and to Latin American sopapillas (alternately spelled sopaipilla), which are made with flour tortillas, and often topped with cinnamon, honey and whipped cream. Sometimes the fry jack is called the beignet without the powdered sugar, since they are typically topped with either honey or jam, or served as a breakfast food with savory accompaniments like beans, bacon and eggs.

Basic fry jacks are made from simple recipes that combine shortening, flour, water, salt and baking powder. The dough is then quickly fried in hot oil, which causes the dough to rise slightly, and produces a crunchy, crispy, golden brown rectangle or triangle. When sopapillas are made, tortillas may be sliced, or they may be fried whole, with the tortilla becoming puffy and crispy as it cooks in the hot oil.

Also Known As: fry bread, beignets, sopapillas, fried dough

Ingredients:

•  750g of sieved flour

•  1 tblsps shortening

•  375ml Water or 1 cup

•  Salt to taste

How to cook it:

Add sifted flour, baking powder and salt together. Fold in the shortening. Add the water gradually until the dough is the right consistency (not sticky but soft) Knead dough and separate into pieces and shape into balls. Roll the balls flat and fry until golden brown. Serve with savoury dishes or with golden syrup.

© Text and image: www.wikipedia.com

Canadian bacon strata

This savory breakfast pudding can be prepared the night before through step 2 and baked the next morning. Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.

Ingredients (serves 6)
Softened butter for pan
4 English muffins, split, toasted, and cut in half
½ pound sliced Canadian bacon, about 10 slices, halved
1 ¼ cups (5 ounces) shredded sharp cheddar cheese
1/3 cup finely shredded Parmesan cheese
8 large eggs
3 cups milk
1 ½ tablespoons Dijon mustard
Coarse salt and ground pepper
¼  teaspoon hot sauce, such as Tabasco

How to cook it (25 minutes preparation, total time 4 hours)

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.

In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.

Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly). Let stand 10 minutes before cutting and serving.

Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.


Watch the video for a similar recipe:

Dried fish on manioc leaf sauce

Dried fish on manioc leaf sauce, a recipe in Baynunk language of Senegal

Baynunk is an Atlantic language spoken in southern Senegal, northern Guinea-Bissau, and the neighboring  Republic of Gambia. It belongs to the Nyun-Buy group (according to Ethnologue) – along with Buy, language of the Cobiana ethnic group – of the Niger-Congo language family.

The origins of the Baynunk people are still rather uncertain. But the Baynunk themselves claim to be the most ancient peoples of Casamance: the ancestors are said to have come from the East, chased away by the Malinke and forced to end up settling in Casamance. The Malinke call them Abaynunko (“those who were chased away and seek shelter”). The term Abaynunko decomposes as follows: abay (“he who has been chased away”) and nunko (“he who seeks shelter”).

Ingredients:

• manioc leaves
• palm nuts
• tomatoes
• garlic
• 3 cabbages
• onion
• aubergine
• dried fish
• salt
• rice

How to cook it:

Recipe by Awa Sambou.

Watch the video to know about the recipe!

This is a recipe from Senegal, told by Awa Sambou in Baynunk language, spoken in the region of Casamance.

The fish is dried, the sauce is made from manioc, and the dish itself is served on thinly ground, local Niamone rice.

Awa Sambou is the one teasing our taste buds here. On beautiful footage by Muriel Lutz, she introduces the ingredients and utensils, and unveils her cooking secrets, in Baynunk language from Casamance.

© Text and image: www.sorosoro.org

Ti Punch

If you happen to visit French Guiana, it won't be long before someone offers you a Ti Punch. Just remember that, if you accept, according to local custom the second drink is obligatory or you risk insulting your host. Rum is of course a specialty of the West Indies and this drink is one of the simplest and most popular ways to enjoy it.

Normally the ingredients are placed on the table along with a few glasses and spoons and everyone mixes their punch to their liking. If you can't find bottled simple syrup, make you own by boiling equal parts of sugar and water, until the sugar has dissolved. Allow to cool before using in your ti punch.

Ingredients

• White rum
• Simple sugar syrup
• Lime wedges
• Ice cubes (optional)

How to prepare it

Squeeze a lime wedge or two into a glass, then drop them in the glass and crush with a spoon.

Stir in the syrup and then the rum.

Add ice cubes if desired.

© Text and image: Mixoloseum

Accras (fish fritters)

Accras are deep fried fish fritters traditionally made with salt cod, but you can substitute fresh cod. Different versions are popular all over the West Indies and specially French Guyana.

For some reason the hot pepper loses its power in this recipe, so you might want to use a bit more than you think is needed, especially if you like things spicy. Accras can be served as an appetizer or as an accompaniment to the main meal. Indeed, I find them so filling that I don't need much else to make a meal.

Ingredients (makes 36 accras)

• Softened butter for pan
• 8 ounces salt cod
• 2 onions, peeled and minced
• 2 cloves garlic, peeled and pressed
• 1 hot pepper, minced finely (more or less to your taste)
• handful fresh parsley leaves, chopped finely
• 1 1/2 tablespoons lime juice
• salt and pepper
• 1 1/2 cups all purpose flour
• 1 cup water
• 2 eggs, separated (at room temperature)
• 1 teaspoon baking soda
• oil for frying

How to cook it

Begin by soaking the salt cod in a bowl of cold water in the refrigerator for 24 hours, changing the water several times. to remove the salt. Place the desalinated fish in a pot of water and bring to a simmer on medium heat. Simmer for 20 minutes or until the fish is soft and flakes easily. Remove from heat and allow to cool.

Remove any bones and skin from the fish, and place it in a mixing bowl. Flake the fish with a fork.

Mix the fish with the minced onions, pressed garlic, minced hot pepper, parsley, lime juice, and salt and pepper to taste.

Stir in the flour, then beat in the water and egg yolks. Finally, stir in the baking soda.

In a separate bowl beat the egg whites until stiff, then fold them into the batter.

In a Dutch oven or similar sturdy cooking vessel, heat 1 inch of oil until it is hot. Drop the batter by spoonfuls into the hot oil. Don't crowd the accras - you'll need to do several batches. Cook until golden brown, turning once. Total frying time is about 2 minutes. Remove and drain on paper towel.

Serve hot with lime wedges or your favourite dipping sauce.

© Text and image: Upon The Key