This thread is all about FOOD... I'd like to share recipes, food history and origins, with a particular bias toward spicy cultural dishes and unusual ingredients from around the planet and from all over the web.

Chow down and enjoy... and add your own food stories, recipes

Let's start with Ethiopian food...

Think of cooks developing rudimentary techniques 2.5 million years ago—beekeeping, coffee brewing, and sourdough bread all started here. Think of the companionship of communal dining, of creamy chickpeas and tender chicken legs.

Berbere and niter kebbeh are the two essential flavorings in Ethiopian dishes; the first is a paste made from hot paprika, ginger, garlic, pepper, red onion, salt, fenugreek, and, according to one menu, "pine cones." The second is clarified butter, seasoned with more of the same and a dash of turmeric for true finger-and-shirt staining power.

ETHIOPIA
Background

As with its cuisine, landlocked Ethiopia lies somewhat separate from its Mother Africa. Its main borders with Kenya, Somalia, and Sudan can be easily drawn along an encircling rim of high mountain peaks — some of them reaching over 15,000 feet. Transportation is difficult in this terrain, which is why Ethiopia has maintained its purity — relatively uninfluenced by neighboring countries and their invasions over the centuries.

Since the 1400's, traders have introduced some non-indigenous ingredients that have added to what we now know of as authentic Ethiopian cuisine. From Portugal came chile peppers, and from the Orient — ginger. India played a part in North African trade as well, introducing exotic spices. However, gastronomic influences are not altogether obvious in Ethiopian cuisine because it is so different from all others.

Almost half of Ethiopia's population are Christians, who live in Northern Ethiopia. In the south Muslim factions predominate. Vegetarian dishes are not only a must for the Muslims, but are also popular among Ethiopia's Christian population, who respect nearly 200 fasting days a year (chicken, meat, and dairy products are not allowed).

Most of Ethiopia lies between 7,000 and 10,000 feet in elevation on a high tableland of mountains and plateaus. Ethiopians support themselves primarily through agriculture — although of a subsistence nature. Some cattle and sheep are raised. Although the soil is fertile, farming practices are primitive and some areas remain barren.

Coffee is Ethiopia's main commodity — a commodity Ethiopia claims originated in the highlands of Kaffa in Southwestern Ethiopia.

Ethiopia has been described as the land of bread and honey. Grains including sorghum, millet, teff, and wheat grow well in the temperate climate. And honey, collected by ancient beekeeping techniques, is used in everyday meals. Ethiopian food is the ultimate in "living off of the land."

Berbere Spice paste

1 teaspoon ginger
1 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons finely chopped onions
1 tablespoon minced garlic
2 tablespoons salt
2 cup paprika
2 tablespoons ground cayenne pepper
1/2 teaspoon ground black pepper
1-1/2 cup water

In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat. Do not burn; this should only take a minute or so. Set aside to cool.
Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.

Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so. Stir in the water, 1/4 cup at a time. Then stir in the blended mixture. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.

Transfer the berbere to a jar, packing it in tightly. Let the paste cook to room temperature, then cover with a film of oil. Store in the refrigerator between use.

Chicken Stewed in Red Pepper Paste
(Doro Wat)


1 - 2-1/2 lb. chicken,
cut into 8 serving pieces
2 tablespoons fresh lemon juice
2 teaspoons salt
2 onions, finely chopped
1/4 cup niter kebbeh << see recipe below
3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup berbere
2 tablespoons paprika
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper

Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.
In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn. Stir in the niter kebbeh. Then add the garlic and spices. Stir well. Add the berbere and paprika, and saute for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides. Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.

ETHIOPIA
Spiced Butter
Niter Kebbeh


2 lb. unsalted butter, cut into small pieces
1 onion, coarsely chopped
3 tablespoons minced garlic
4 teaspoons finely chopped fresh ginger
2 teaspoons ground turmeric
1/4 teaspoon ground cardamom
1 cinnamon stick (approximately 1" long)
1 whole clove
1/8 teaspoon ground nutmeg

In a large saucepan, melt the butter slowly over medium heat; do not let it brown. Then bring butter to a boil. Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. Reduce the heat and simmer uncovered and undisturbed for 45 minutes. Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent.
Slowly pour the clear liquid into a bowl, straining through cheesecloth. It is important that no solids are left in the niter kebbeh.

Transfer the kebbeh into a jar. Cover tightly, and store in the refrigerator.

SENEGAL

African Beef Peanut Butter Stew



In Senegal this popular stew is called Mafe, and can be made with beef, lamb, chicken or vegetables. There are many versions of this popular stew all over the continent.


1/2 Jif Creamy Peanut Butter (OR grind up your own peanuts and make your own peanut butter)
2 cups beef broth
2 tablespoons Crisco Canola Oil
1 cup chopped onion
3-4 cloves minced garlic
1 cup chopped green bell pepper
1 cup chopped carrots
2 pounds beef stew meat, cut into 1 1/2 inch cubes
Salt and pepper
14 1/2 ounce can diced tomatoes and the liquid
1/2 teaspoon dried thyme
1 bay leaf

In a medium bowl, whisk together the
Jif Creamy Peanut Butter and the beef broth until well blended. Set aside.


Season the meat with salt and pepper.


In a large saucepan or stew pot, heat the
Crisco Canola Oil over medium heat.


Add the onion, garlic, bell pepper, and carrots. Sauté until the onions are translucent. Add the meat and continue to cook, stirring often, until it is browned on all sides.


Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf. Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 hour or until the meat is tender

Taste and add salt and pepper if desired. Remove the bay leaf and discard. Serve hot over rice.

Moroccan-Style Roast Leg of Lamb with Couscous and Vegetables


8 servings



To make carving easier, ask the butcher to remove most of the large portion of the bone, leaving only the shank bone intact to hold the leg's shape. Then have him tie the leg for you. Exotic Moroccan spices - cumin, cardamom, turmeric and coriander - are blended together with fresh mint, cilantro and garlic to form an intensely flavored paste for the lamb. Offer a simple sliced tomato and Kalamata olive salad with fresh mint dressing alongside this robust main course. Uncork a rich red wine such as Pinot Noir or Rioja.


1 cup (packed) very coarsely chopped fresh cilantro
1 cup (packed) fresh mint leaves
1 cup light olive oil
1/4 cup chopped peeled fresh ginger
8 large garlic cloves, peeled
4 teaspoons ground cumin
2 teaspoons freshly cracked black pepper
2 teaspoons cardamom seeds or 16 whole cardamom pods
1 1/2 teaspoons ground allspice
1 1/4 teaspoons salt
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
3 large red bell peppers, quartered lengthwise, seeded
2 red onions, each cut into 6 wedges through stem end, then peeled
2 large yams, peeled, cut diagonally into 1-inch-thick rounds
One 5- to 6-pound semi-boneless leg of lamb (see recipe introduction)
3 1/2 cups canned reduced-sodium chicken broth
One 10-ounce box couscous (about 1 1/3 cups)


Puree first 12 ingredients in food processor. Toss bell peppers, onions and yams in large roasting pan with 1/2 cup spice puree. Slide vegetables to sides of pan creating space in center for lamb. Place lamb fat side down in center of pan. Rub 1/2 cup spice puree inside lamb, reaching between string to get into crevices and rubbing over outside of lamb. Turn lamb fat side up. Cover and refrigerate lamb and remaining spice puree overnight. Let lamb and vegetables stand 2 hours at room temperature before roasting.

Position rack in lower third of oven and preheat to 450 degrees F. Roast lamb 15 minutes. Reduce oven temperature to 350 degrees F. Roast until meat thermometer inserted into center of lamb registers 130 degrees F, about 1 hour 10 minutes.

Transfer lamb to platter. Spoon vegetables around lamb. Tent with foil to keep warm. Place roasting pan over 2 burners on stove top at high heat; add 2 cups broth and bring to boil, scraping up browned bits. Boil until reduced to 1 1/2 cups, about 8 minutes. Pour into sauceboat. Spoon fat off surface of pan juices and discard. Whisk 2 tablespoons spice puree into pan juices. Set aside.

Place same roasting pan over high heat. Add 1 1/2 cups broth and 1 tablespoon spice puree and bring to boil. Mix in couscous. Cover tightly with foil.

Remove from heat. Let stand until liquid is absorbed, about 8 minutes. Fluff couscous with fork. Spoon couscous in pockets around lamb and vegetables on platter. Serve, passing pan juices separately.

Has anyone ever eaten Calaloo soup before? It sounds yummie, I've always wanted to try it. There are several different recipes for it.

Note: Calaloo soup is made throughout the Caribbean. This version is from Trinidad.

CALALOO SOUP

1 pound calaloo leaves (can be found canned,
or substitute Swiss chard or Bok Choy)
6 cups chicken stock
1 onion, finely chopped
1 clove garlic, chopped
2-3 green onions, chopped
1/4 tsp. thyme
4 oz. lean salt pork, cut in small cubes
(you can substitute ham)
1/2 lb fresh, canned or frozen crab meat
1/2 cup coconut milk (canned is okay)
1/2 lb young okra (or 10 oz. frozen) sliced
Salt and Pepper
Pickapeppa sauce or Tabasco or similar sauce.

Wash greens and chop coarsely. Put in heavy saucepan with chicken stock,
onion, garlic, green onions, thyme and salt pork. Cover and cook at a
simmer until the pork is tender. Add crab meat, coconut milk, and okra
and cook until okra is done, about 10 minutes. Season to taste with salt,
pepper, and hot pepper sauce. Serves 6.

AND HERE IS ANOTHER ONE:

Callaloo - Creole Soup

2 lbs. Callaloo leaves, spinach, or chard
1 clove garlic, chopped

1 1/2 lbs. okra, sliced
1 quart water

4 scallions, chopped, tops and bottoms
1 tbsp. parsley, chopped

1/2 lb. ham, shrimp, crab, or halibut
1/2 tsp. thyme

1/2 tsp. hot pepper sauce
salt to taste

Combine all ingredients into a large pot. Cover and simmer for approximately
1 hour. Remove meat and puree stock. Cut meat into chunks and add to
pureed mixture. Heat under low flame until ready to serve.


Enjoy!

AND ONE MORE RECIPE:

Here is a recipe for the traditional West Indian soup, Callaloo. Enjoy!

Ingredients:

2 tablespoons unsalted Butter
2 tablespoons Vegetable oil
1 medium onion, coarsely chopped
2 tablespoons coarsely chopped Garlic
4 slices of Bacon, coarsely chopped
1 pound callaloo (see Note) or Spinach, stemmed, leaves cut into 1/2-inch ribbons
1/2 cup plus 2 tablespoons Basil
1/2 cup flat-leaf Parsley leaves
2 tablespoons Celery leaves
4 cups water
1/2 cup heavy cream
In a large saucepan, melt the Butter in the oil. Add the onion and cook over moderate heat until softened, about 3 minutes. Add the Garlic and cook, stirring, until softened but not browned, about 2 minutes. Add the Bacon and cook, stirring frequently, until the fat is rendered, about 5 minutes. Add the callaloo, Basil, Parsley and Celery leaves and cook over moderately high heat, stirring occasionally, until the greens are wilted and barely tender, about 7 minutes.

Add the water to the saucepan and bring to a boil. Cover and cook over moderate heat until the greens are soft, about 10 minutes. Puree the soup in batches in a blender until perfectly smooth. Return the soup to the saucepan; add the cream and season with Salt and pepper. Bring to a simmer and then serve in soup plates.

MAKE AHEAD: The soup can be refrigerated for up to 1 day.

History
Callaloo, the Caribbean version of gumbo, comes out of Africa with a history as rich as the dish itself. See Callaloo. Its foundation in green leaves and vegetables, the ways of cooking callaloo apply to many other vegetables and dishes.

Pick healthy green dasheen leaves with a large purple dot, or substitute other related varieties, another callaloo-named green called Chinese spinach or Indian kale, ordinary spinach, Swiss chard, or even wild greens like tender lamb's quarters or delicate French sorrel.

Okra is often added for taste and as a thickener (see recipe). The tender Caribbean eggplant is a welcome, and thickening, addition.

Callaloo (sometimes calaloo) (Trinidad and Tobago) or pepperpot (Jamaica and Guyana) is a Caribbean dish, the main ingredient of which is a leaf vegetable, traditionally either amaranth (known by many local names including callaloo or bhaji), or taro or Xanthosoma species (both known by many local names including callaloo, coco, tannia, or dasheen bush). Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the different vegetables and with the dish itself. Outside of the Caribbean, spinach is occasionally used.

I've had the traditional Callaloo soup in Trini, and it was good, but not your yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmy version including 1/2 lb ...shrimp, crab, or...
thanks!

Grew up on the stuff.

There are some pretty good soup makers in the fam. My brother makes the best callaloo ever. My kinda/sorta/should-be brother-in-law makes it thick.

I've wondered why his is so different. I suppose he uses okra. He also purees, which the other people in the fam don't.

I've never had it with shrimp or crab. With just about everything else, though.

I didn't know it's similar to gumbo. I've never had gumbo and wondered what it's like.

I love calaloo soup, but it's mostly the smell.

I have a habit of stealing the provisions and carrots from the pot and leaving the broth, leaves, and everything else.

quote:

Originally posted by FireFly:
I've had the traditional Callaloo soup in Trini, and it was good, but not your yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmy version including 1/2 lb ...shrimp, crab, or...
thanks!

Firefly I am jealous, Trinidad!!!!! I bet that was a long trip for you huh? You've never been to the US right? The recipe with the 1/2 lb shrimp and crab was the one I was interested in the most seafood is my favorite food especially shrimp!

quote:

Originally posted by ma'am:
Grew up on the stuff.

There are some pretty good soup makers in the fam. My brother makes the best callaloo ever. My kinda/sorta/should-be brother-in-law makes it thick.

I've wondered why his is so different. I suppose he uses okra. He also purees, which the other people in the fam don't.

I've never had it with shrimp or crab. With just about everything else, though.

I didn't know it's similar to gumbo. I've never had gumbo and wondered what it's like.

I love calaloo soup, but it's mostly the smell.

I have a habit of stealing the provisions and carrots from the pot and leaving the broth, leaves, and everything else.

Your brother can make some for me anytime I don't think i would care for it thick, I'd prefer it more liquidy like broth I suppose. I definetely wouldn't like it pureed. I think most of the recipes I've read for it, including one from west africa, pureed the mix. I never made the connection between it and gumbo, but after seeing some of the recipes I can definetely see alot of similarities especiallly with the recipes that include seafood. Remind me again where your family is from? I knew it was somewhere in the carribean, but where?

quote:

Originally posted by msprettygirl:

quote:

Originally posted by FireFly:
I've had the traditional Callaloo soup in Trini, and it was good, but not your yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmy version including 1/2 lb ...shrimp, crab, or...
thanks!

Firefly I am jealous, Trinidad!!!!! I bet that was a long trip for you huh? You've never been to the US right? The recipe with the 1/2 lb shrimp and crab was the one I was interested in the most seafood is my favorite food especially shrimp!

oh yes... I've been to the US - not many places, I spent a bit of time in San Francisco, also Miami. I loved Trinidad YEAH!! My sort of place!! I also went to Dominica & Grenada. I spent 10min in Barbados lol.
I do hope to go to New York next year if my new friend is still good on an offer to stay, and I can get together the fare and time off.
.

I don't know why I was under the impression you had never been here before. I've been to New York a couple of times but only at the airport on lay overs.

quote:

Originally posted by msprettygirl:
I don't know why I was under the impression you had never been here before.

Probably coz I'm not up on all your politics and day to day things and expressions. It's impossible from over here.
My impressions of the USA are just that - impressions - a mix of what I read online or off, people I've met online and over there, Americans who've relocated here, your media, our media - so I try to keep an open mind.
It's interesting when Americans visit urban Australia they look around and think "this looks just like America" (except everything's smaller, lol, our narrow car lanes freak them out, lol) but then after a few days they realize it is different and say the people and pace has a different "feel/vibe" not as uptight.

I'd like see more of the USA but it is an expensive place to travel to and within with the $AUD exchange rate. Here GST tax is included in all prices so you don't have to keep adding it on as an extra on everything you buy.

I'd love to see more of the natural features and National Parks and coastlines.
I haven't been to South America, which I'd particurlary like to travel to. Maybe see Matchu Pichu (sp?) one day? I was hooked on seeing MP after seeing it's spiritual magnificence (and empty with no people) in the film Motorcycle Diaries, about Che Guevara's travels.

quote:

Originally posted by FireFly:

quote:

Originally posted by msprettygirl:
I don't know why I was under the impression you had never been here before.

Probably coz I'm not up on all your politics and day to day things and expressions. It's impossible from over here.
My impressions of the USA are just that - impressions - a mix of what I read online or off, people I've met online and over there, Americans who've relocated here, your media, our media - so I try to keep an open mind.
It's interesting when Americans visit urban Australia they look around and think "this looks just like America" (except everything's smaller, lol, our narrow car lanes freak them out, lol) but then after a few days they realize it is different and say the people and pace has a different "feel/vibe" not as uptight.

I'd like see more of the USA but it is an expensive place to travel to and within with the $AUD exchange rate. Here GST tax is included in all prices so you don't have to keep adding it on as an extra on everything you buy.

I'd love to see more of the natural features and National Parks and coastlines.
I haven't been to South America, which I'd particurlary like to travel to. Maybe see Matchu Pichu (sp?) one day? I was hooked on seeing MP after seeing it's spiritual magnificence (and empty with no people) in the film Motorcycle Diaries, about Che Guevara's travels.

I suppose you are alot more up on our day to day activities and politics than most of us are about your country shoot if you think we uptight you just need to come to the south thats all

quote:

you just need to come to the south thats all

One day... you never know.
.

I usually like my mararitas frozen, but it was suggested I try this drink - so this weekend's homework is to road test a Cadillac Margarita... sounds good sans the salt.



Cadillac Margarita
The 'Caddy' of Cocktails

1 1/2 oz. Gold Tequila
1/2 oz. Cointreau
1/2 oz. Grand Marnier
1 oz. Lime Juice
Bar Salt

Garnish - Lime Squeeze

Rim a margarita or highball glass with lime and coat with salt. Next, fill the glass with ice and set aside. In a shaker with ice combine Tequila, Cointreau, & Lime Juice. Shake well a strain into the glass. Float the Grand Marnier on top, and squeeze the lime and drop it in.

OR

1 1/2 oz tequila
1 oz Grand Marnier® orange liqueur
1/4 oz fresh lime juice

Shake 100% blue agava tequila with grand marnier and lime juice, and strain into a chilled salt-rimmed cocktail glass. Serve.

I like sweet margaritas like strawberry or raspberry ones with sugar in place of the salt around the rim-yummie I'm partial to frozen ones too.