Dessert – Page 2 – A Year Cooking the World

Saint Lucia

May 30, 2016January 31, 2017Leave a comment

I visited Saint Lucia a few years ago and being entirely honest, I wasn’t as amazed as I’d hoped. The hotel was a little tired and we were there during rainy season. However, after doing research for the blog, I’d definitely like to go back and further explore what it has to offer.

Lying in the eastern Caribbean Sea and part of the Lesser Antilles, Saint Lucia is 27 miles long and 14 miles wide. It is more mountainous than most Caribbean islands. The French gave Saint Lucia it’s name, after Saint Lucy of Syracuse, as they were the first Europeans to colonise the island. Saint Lucia gained independence from Britain in 1979. It is a Commonwealth realm and Queen Elizabeth II is the Head of State.

Along with the picturesque beaches, tourists come to Saint Lucia to see The Pitons, majestic twin peaks called Gros Piton (797m) and Petit Piton (750m) soaring from the sea. They are the only two of its kind in the world and have recently attained world heritage site status. Other highlights include the rain forests, Pigeon Island National Park and the world’s only drive-in volcano at Sulphur Springs (Soufriere). Ranking no.1 on Trip Advisor, ‘the’ place to stay is The Inn On The Bay in Marigot Bay.

The cuisine of Saint Lucia is a blend of French, East Indian and British influences. Dishes include Banana fritters, Green figs and Salt fish (the national dish), Accras (fishcake), Souse (pork broth), Breadfruit (like potato but sweet) and Pouille Dudon (chicken stew with treacle and coconut). I made Hot bakes, which are a little like muffins. The recipe I followed didn’t advise how many I should make, so mine were larger than they should have been, however they went down a treat with the kids at breakfast. We had them with jam, treacle and chocolate spread, but I think they would work equally well with a poached egg.

Rating: 9/10

Makes 12 – 20 (depending on how big you make them!)
Prep time: 20 mins + 1 hour resting time
Cook time: 15 mins

3 1/2 cups plain flour
2 tbsp sugar
2 1/2 tbsp baking powder
1/2 tbsp salt
1 tbsp butter
1/4 cup milk
oil for frying
1 cup water

Put the flour into a large bowl add sugar, baking powder, melted butter and salt. Mix thoroughly. Add the milk and just enough water to make a dough sticky to the touch.
Knead the dough for about 5 minutes. If it becomes too sticky, add a little flour to make it easier to handle.
When you are done kneading the dough, cover it and allow it to rise in a warm place for at least half an hour.
Preheat the oven to 160°C
Heat up a frying pan over low – medium heat and then add enough oil to cover the pan.
Divide the dough into small balls (I made 13 but they were probably too big, so I’d aim for 20).
Flatten the dough balls to about ½ inches thick.
When the oil is hot (not smoking), place the flattened balls of dough in your frying pan until one side turns golden brown, about 3-4 minutes and turn over to the other side for same results. Do them in batches if necessary.
Once their all browned, place them in the oven for 10 minutes.
Serve with preserves or poached egg.

Ingredients for Saint Lucia Hot Bakes

Making the dough for Saint Lucia Hot Bakes

Dough for Saint Lucia Hot Bakes

Saint Lucia Hot Bakes

The Pitons, Saint Lucia

Burundi

April 25, 2016January 31, 2017Leave a comment

Burundi is a landlocked country in the African Great Lakes region of East Africa. The Twa, Hutu and Tutsi peoples have lived in Burundi for at least 500 years. Burundi has been plagued by ethnic conflict between the majority Hutus and the Tutsis, who tend to dominate the government and army—but are only 14 percent of the population. A 2003 cease-fire and new government offered hope for peace, however this peace came to a shattering end in 2015 when President Nkurunziza decided to run for what many Burundians believed to be a constitution breaking third term in office. Violence broke out before the election, and has escalated since. The entire country is now considered a no go area for travellers.

Burundi is one of the most eroded and deforested countries in all of tropical Africa. The cutting of forests for fuel is uncontrolled despite legislation requiring permits. Only about 5.7% of Burundi’s total land area is protected.

Burundi is one of the world’s poorest countries, owing in part to its landlocked geography, poor legal system, lack of economic freedom, lack of access to education, and the proliferation of HIV/AIDS. The World Happiness Report 2016 update ranked Burundi as the world’s least happy nation.

Bujumbura’s Lake Tanganyika beaches are some of the best urban beaches of any landlocked country in Africa. A small spring at Kasumo, 115km southeast of Bujumbura might be the southernmost source of the River Nile. Drumming is an important part of Burundi’s cultural heritage. The world-famous Royal Drummers of Burundi have performed for over 40 years.

A typical Burundian meal consists of sweet potatoes, corn, and peas. Due to the expense, meat is eaten only a few times per month. Recipes I came across included Marahagwe (bean and vegetable stew), Ibiharage (fried beans) and the somewhat strange pairing of banana with beans. I opted to make date & banana loaf, which although it was a little dry, the flavour was pretty good. Untraditionally, I did however serve it with clotted cream as I felt it was too dry on it’s own.

Rating: 6/10

Serves 8
Prep time: 20 mins
Cook time: 30 mins

260g butter, melted
1 cup sugar
2 eggs
4 cups flour
1/4 tsp salt
1 tsp baking powder
1 large or 2 small bananas
1 & 1/2 cup chopped dates
2 tbsp powdered sugar
1 tbsp ground cinnamon

Preheat the oven to 175c.
Beat 230g of the melted butter with the sugar until well blended.
Add the eggs one at a time mixing well before adding the second one.
Add the flour, salt and baking powder and mix well.
Line a loaf tin with parchment paper.
Spread half of the mix in the bottom of the tin and level the surface with your fingertips.
Add the sliced bananas.
Remove pits from dates, chop coarsely and pout on top of the bananas.
Cover with the remaining cake mix.
Bake for about 30 minutes until golden brown in an oven.
Remove from the oven and brush the top of the cake with the remaining 2 tablespoons of melted butter.
Sprinkle the surface with a mixture of powdered sugar and cinnamon.

Ingredients for Date & Banana loaf

Mixing the loaf

Crushed dates on top of banana

Date & banana loaf ready for cooking

Date & banana loaf

Date & banana loaf with clotted cream

Flag of Burundi

Burundi

Benin

April 18, 2016January 31, 20171 Comment

Benin is a country in West Africa, bordered by Togo to the west, Nigeria to the east, and Burkina Faso and Niger to the north. About 42 African ethnic groups live in Benin, with most people living on its small southern coastline on the Bight of Benin. It was formerly called Dahomey, a kingdom that rose to prominence in about 1600 and over the next two and half centuries became a regional power, largely based on its slave trade. Dahomey was also widely known for its corps of female soldiers known as the Dahomey Amazons.

Benin is widely seen as the birthplace of voodoo. They hold an annual Voodoo festival in Ouidah on Voodoo Day (January 10th), which is a public holiday. There is a national Voodoo museum. Voodoo is more than a belief system, it is a complete way of life, including culture, philosophy, language, art, dance, music and medicine.

Oscar nominated Djimon Hounsou (of Gladiator and Blood Diamond) was born in Cotonou, Benin.

It offers the visitor many interesting sights including the Parc National de la Pendjari, which is one of the best wildlife parks in West Africa. Lions, cheetahs, leopards, elephants and hundreds of other species thrive here. Other highlights are Grand Popo (palm fringed beaches), the colonial buildings of Porto Novo (the capital) and Grand Marche de Dantokpa (the large market in Cotonou).

Recipes I came across for Benin include Ago Glain (spicy crab, tomato and onion stew) , Akkra Funfun (white bean fritters) , Talé Talé (deep fried banana fritters). I opted to make Yovo doko (Beninese sweet fritters) which I served for breakfast. The kids enjoyed them with chocolate spread!

Rating: 8/10

Makes about 40 fritters
Prep time: 10 mins
Cook time: 30 mins

Peanut oil
500g plain flour
170g caster sugar
1/2 tsp vanilla powder
15g yeast
500ml water
Salt

Put the flour, yeast, salt, sugar and water in a bowl and mix with your fingers until it is well blended.
In a large frying pan, heat the oil to low – medium.
Place spoonfuls of the mixture around the pan and fry for 6 minutes on each side and then 2 minutes again on the first side.
Drain on kitchen towel and serve with a dusting of icing sugar.

Ingredients for yovo doko fritters

Making the batter for yovo doko fritters

Yovo doko batter

Frying the yovo doko fritters

Yovo doko fritters

Malawian Mandasi (doughnuts) and Yovo doko fritters from Benin

Yovo doko fritters

Benin flag

Voodoo celebrations Benin

Malawi

April 18, 2016January 31, 2017Leave a comment

Malawi lies landlocked in southeast Africa. It was formerly known as Nyasaland. The name Malawi comes from the Maravi, an old name of the Nyanja people that inhabit the area. The country is also nicknamed “The Warm Heart of Africa”. Lake Malawi, which takes up a third of Malawi’s area is a huge freshwater lake, lined with excellent beaches and filled with colorful fish, as well as the occasional hippo and crocodile. Lake Malawi was once called “The Lake of the Stars” by the famed Scottish explorer David Livingstone, because lantern lights he saw from the fishermen’s boats resembled the stars at night.

Malawi has been independent from Britain since 1964. President Hastings Kamuzu Banda ruled for more than 25 years until democratic elections in 1994 brought in new leadership.

Apparently Malawi is the only country in the world that has a Carlsberg factory (with the exception, of course, of Denmark) – so Carlsberg beer is sold here at just about 35p!

Highlights for the visitor are aplenty with several wildlife national parks and reserves (Nyika, Nkhotakota, Lilongwe and Majete to name a few), the beaches of Likoma Island, Mt Mulanje and the impressive Manchewe Falls.

Popular cuisine of Malawi includes different types of fish, nsima (ground corn), kachumbari (tomato & onion salad) and kondowole (cassava flour & water). They also enjoy tea & coffee, so I opted to cook a dish called Mandasi (doughnuts) which are generally served with a hot drink. We had some family visiting for the weekend so I served these for breakfast alongside Yovo Doko fritters from Benin and the kids really tucked in!!

Rating: 9/10

Makes 12 doughnuts
Prep time: 10 mins
Cook time: 15 mins

2 cups plain flour
Pinch of salt
2 tsps of baking powder
2 tbsps of sugar
1 beaten egg
1 cup of milk
Vegetable oil for frying

Mix the flour, salt, baking power in a bowl. Add the sugar, egg, milk and beat until smooth.
Drop spoonfuls of the batter into a deep fat fryer with hot oil and fry until golden brown, turning once.
Drain on kitchen towel and serve with a dusting of icing sugar.

Ingredients for Mandasi

Mandasi batter

Frying the Mandasi

Malawian Mandasi (doughnuts)

Malawian Mandasi (doughnuts) and Yovo doko fritters from Benin

The kids tucking into breakfast

Malawi

Lake Malawi

The Gambia

April 18, 2016January 31, 2017Leave a comment

The Gambia is the smallest country in Africa. It is mostly surrounded by Senegal, except for a short strip on the Atlantic coastline. The River Gambie (from which the country takes it’s name) flows from east to west for three hundred miles, the entire length of the country.

The Gambia gained its independence from the UK in 1965. A short-lived federation of Senegambia was formed between 1982 and 1989. In 1991 the two nations signed a friendship and cooperation treaty, but tensions have flared up intermittently since then.

The Gambia’s economy is dominated by farming, fishing, and especially tourism. They have 100,000 tourists visiting each year, mainly from Europe, and 50% are from the UK. Among birdwatchers it is revered as one of Africa’s best birding destinations with more than 560 different species spotted. Other highlights include the Atlantic Coast resorts with it’s lovely beaches & fishing villages, Banjul market (the capital), taking a pirogue ride through the mangroves and James Island slavery museum.

Recipes I came across for The Gambia were Domada (peanut & tomato paste), Superkanja (okra & beef stew), Base nyebe (rich stew of chicken or beef with green beans and other vegetables) and Chere (steamed millet flour balls). I decided to make Cashew Nut Ngato (cashew nut brittle), which in all honesty turned into a bit of a disaster. I’m not sure if the ingredient ratios I followed weren’t quite right or if I should’ve bashed the nuts before adding them to the sugar, but either way it wasn’t great!

Rating: 3/10

Ingredients for Cashew Nut Ngato

Cashew Nut Ngato

Gambia palm trees

Gambia girls at the Fish market

Cape Verde

March 20, 2016January 31, 20172 Comments

Situated off the west coast of Africa, Cape Verde is made up of 10 volcanic islands and 5 islets. It was discovered by the Portuguese mariners in 1456. Half of the population live on the largest island, Santiago. The combined area of all the islands is 1,557 square miles. It forms part of the Macronesia group of islands, which also includes the Canaries and the Azores. Cape Verde’s best beaches are found on the islands of Boa Vista and Sal. Although Sao Pedro on São Vicente is also worth a visit.

Cape Verde is home to the Mediterranean monk seal, the northern bald ibis, the green sea turtle, and the hawksbill turtle, all of which sadly, are endangered.

Mussolini the Italian dictator bought the rights to build an airport on Sal, Cape Verde as he needed to refuel his aircraft on the flights between Europe and South America. Portugal bought the airport back off him in 1945.

Corn is the staple food of Cape Verde. The national dish, cachupa, is a stew of hominy, beans, and whatever meat or vegetables may be available. Other recipes I came across were Buzio (fish stew), Bol de cus-cus (corn & sugar cake) , Cado de Peixe ou Caiderado (vegetables cooked with fish) and Canjo (soup). I decided to cook Gufong (fried pastry) and served them with a chocolate sauce.

Rating: 6/10

2 cups water
1 cup sugar
1 cup semolina flour
1 cup plain flour
Pinch of salt
Pinch of baking powder
Vegetable oil for frying

In a saucepan combine the water and sugar and bring to a boil.
Once it is boiling add in the semolina flour until it is well mixed then add the plain flour.
Add a dash of salt and baking powder and continue mixing until everything is well combined.
Let the mixture cool.
Once the mixture is cool, take a small piece of the dough and roll them into small finger sized logs on a floured surface.
Heat up your oil in a frying pan or you can use a deep fryer
Cook until golden brown.
Drain on a paper towel
Serve warm with coffee or tea and if you would like drizzle some chocolate syrup and powdered sugar to taste.

Cape Verde Gufong ingredients

Cape Verde Gufong dough

Shaped gufong

Frying the gufong

Rolled gufong in icing sugar

Cape Verde beach

Cape Verde sea & waves

Norway

February 22, 2016January 31, 20171 Comment

The land of Vikings, Skiing and Fjords. Norway has the greatest length of any European country with almost one third of the country situated north of the Arctic Circle. It has Europe’s deepest lake (Hornindalsvatnet – 514m), highest waterfall (Vinnufossen – 860m) and longest coastline at over 21,000km. The Lærdal Tunnel, opened in 2000, is the longest road tunnel in the world (24.5 km).

Some interesting facts about Norway:

– Norway has won more Winter Olympic medals than any other country on Earth, with a grand total of 303 medals (including 107 gold medals) as of 2012, 50 more than the USA.

– The U.S. has more people of Norwegian descent than Norway.

– Norway will be the first country to turn off FM radio in 2017 and switch completely to digital.

– All prisoners in Norway have internet in their cells.

– Norway gets 98-99% of its electricity from hydroelectric power, more than any other country.

– The Vikings of Norway are well known, however they did not have helmets with horns. In fact, it is not clear if Vikings used helmets at all. While tens of thousands of Viking weapons have been uncovered, only one helmet from around the Viking period exists.

Norwegian cuisine is known for fish dishes; Smoked salmon Gravlaks, Rakfisk (fermented trout) and Mølje (poached fish, roe and liver). Other dishes include Lapskaus (similar to Irish stew), Fårikål (mutton stew) and Smalahove (made from sheep’s head). I was in the mood for something sweet, so I opted to cook the very simple Vannbakkels (choux buns) filled with vanilla cream.

Rating: 8/10

Makes 15 buns

Prep time: 5 mins
Cook time: 10 + 35 mins baking

Choux:
250ml water
125 g butter
125 g plain flour
4 eggsCream filling:
200ml double cream
1 tbsp icing sugar
1 tsp vanilla essencePlace the butter and water in a saucepan and bring to boil.
Remove from the heat and sieve in the flour slowly until all the flour is mixed in and it forms a smooth ball.

Preheat oven to 190c.
Let the batter cool slightly then beat in the eggs one at a time until mixed well.

Spoon tablespoons of batter onto a baking sheet lined with baking parchment and bake for 30- 35 minutes or until golden brown and well risen.
Once cooked pierce each bun open, just enough to let some steam out.
Leave to cool on a wire rack.
Whip the cream with the vanilla essence & icing sugar.
Once the vannbakkels are cooled, spoon or pipe in the cream filling.

Enjoy!

the-fjord-483189_1280 — Norwegian fjord village

Madagascar

February 22, 2016January 31, 2017Leave a comment

Madagascar lies in the Indian Ocean off the southeast coast of Africa opposite Mozambique. It is the fourth largest island in the world.
A stunning diversity of plant and animal species evolved after the island broke away from the African continent millions of years ago. Over 90% of its wildlife is found nowhere else on Earth. From 1999 to 2010, scientists discovered 615 new species in Madagascar, including 41 mammals and 61 reptiles. To help secure the future of lemurs, WWF and Malagasy conservationists are working together to establish and manage parks and protected areas in Madagascar. Through the WWF you can adopt a ring tailed lemur for $25 – $100.

In 2012, the population of Madagascar was approximately 22 million people, 90% of them live on less than $2 per day.
Madagascar produces about two-thirds of the world’s vanilla. The vanilla bean (or pod) is the only edible fruit-bearing orchid. Each flower opens only one day a year and must be hand-pollinated to produce a pod, which is very labor intensive.

Recipes I came across include Saosisy sy Tsaramaso (beans & sausage) , Ro-mangazafy (beef broth) Ron-akoho (chicken and ginger broth). I opted to cook the popular Mofo Gasy (Malagasy bread), which is actually more like a pancake.
Rating: 9/10

Makes 15
Prep time: 10 mins + 2-4 hours resting for batter
Cook time: 10 mins

1/2 cup plain flour
1/4 cup + 2 tbsp ground rice
1/2 tsp instant yeast
2 tbsp caster sugar
3/4 cup lukewarm water
1.5 tsp condensed milk
1/2 tsp vanilla extract
Vegetable oil

In a mixing bowl, combine flour, ground rice, yeast, 1 tsp sugar and water.
Mix well, cover the bowl and set aside to rise for 2-4 hours.
Stir in the remaining sugar, condensed milk and vanilla extract. Mix to combine.
Cover and set aside until the mixture gets frothy, about 30~45 minutes.
Heat an aebleskiver pan on medium heat.
Put 1/4 tsp oil and pour about 1 tbsp batter in each well.
Cook for 1-2 minutes or until the bottoms get golden brown.
Using chopsticks, flip them over and cook on the other side until golden and the inside is cooked through.
Serve hot for breakfast.

Rested batter

cooking the mofo gasy

Ring tailed lemur

Madagascan lizard

Cameroon

February 7, 2016January 31, 2017Leave a comment

Cameroon has been described as “Africa in miniature” because it exhibits all major climates and vegetation of the continent: coast, desert, mountains, rainforest, and savanna. Cameroon is one of the wettest lands on the earth with annual rainfall of about 1,028cm.

The people are as diverse as its terrain; including ancient tribal kingdoms, forest-dwelling pygmies and Muslim pastoralists, making it one of the most culturally diverse countries on the African continent. One third of the population lives below the poverty line.

Mount Cameroon, an active volcano that last erupted in 2000, is the highest mountain in West Africa at 4,085m. Cameroon is the first African country to have reached the quarter-final in the Football world cup.

Cuisine varies by region, but a large, one-course, evening meal is common throughout the country. A typical dish is based on cocoyams, maize, cassava, millet, plantains, potatoes, rice, or yams, often pounded into dough-like fufu (cous-cous). I did also come across several recipes for Poulet DG (Poulet Directeur Général), which is served in up market Cameroon restaurants.

In honour of Shrove Tuesday coming up, I opted to go for Cameroon pancakes which the kids had for breakfast, and we saved for our dessert.

Pancakes have always been my nemesis, but this recipe seemed to be much easier to cook – Happy Pancake day!

Rating: 7/10

2 cups flour
1½ cup milk
⅔ cup sugar
6 eggs
¼ cup melted butter
¼- 1/2 tsp nutmeg
½ cup oil for frying

Sift together flour, sugar, nutmeg and salt; set aside.
In a large bowl, beat eggs and milk together with a mixer or by hand.
Mix in flour mixture until everything has been incoporated.
Finally stir in melted butter. Let the batter rest for about an hour or more in the refrigerator (overnight is fine)
Heat a skillet or a non stick frying pan then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.
Then pour about a ½ cup of batter depending on your fry pan or skillet.
Tilt pan so the batter spreads across the bottom of the pan.
Cook the pancake for about 2 minutes, until the bottom is light brown. Lift with a spatula, turn and cook the other side.
Serve hot sprinkle with cinnamon sugar, powder sugar or syrup
(You only need to oil the pan for the first pancake)

Pancake batter

The final product

São Tomé and Príncipe

February 4, 2016January 31, 2017Leave a comment

São Tomé and Príncipe, is Africa’s second smallest country in terms of population c. 194,000, after The Seychelles. It is formed of 2 islands in the Gulf of Guinea, close to the equator and they are part of an extinct volcanic range featuring striking rock, coral formations, rainforests and beaches. It is home to much wildlife including five species of turtle.

It is the smallest Portuguese speaking nation in the world, “Leve leve” (Easy, easy) it a mellow ‘hello’ and the motto of Sao Tome.

Cocoa is the main crop and it represents 95% of the country’s export.

It was on the island of Principe where the first experimental verification of Albert Einstein’s theory of relativity happened in an experiment by Arthur Stanley Eddington in 1919.

The cuisine is based on tropical root crops, plantains, and bananas, with fish as the most common source of protein. The vegetables that are eaten consist of gathered indigenous greens that are cooked in red palm oil. They have a famous TV chef – João Carlos Silva, who presents “Na Roça com os Tachos” – In the Roça with the Pots.

Some recipes I came across include Fish Calulu (stew) , Chicken with coffee sauce and Rancho de terra (beans & rice). I opted for Sonhos de Bananas (banana doughnuts) served with chocolate sauce.

Rating: 8/10

4 bananas, peeled

2 tablespoons sugar

1 cup flour

1/2 cup milk

1 egg

Sugar & 1/2 tsp cinnamon mix

Oil for frying

Mash the bananas with a fork and mix with the sugar and flour. Whisk together milk and egg then stir in the banana mixture to form a batter. Heat oil in a deep fryer or saucepan to 350 F. Pour batter a tablespoon at a time into hot oil and fry for about 5 minutes, turning halfway through cooking, until the doughnuts are golden brown. Drain on paper towels and serve dusted with the cinnamon sugar & chocolate sauce.

Panama

January 24, 2016January 31, 2017Leave a comment

Panama is the only place in the world where you can see the sun rise on the Pacific and set on the Atlantic. It has 5,637 kilometers of coastline and more than 1,518 islands so it boasts plenty of beaches.

The Panama Canal was built by the US Army Corps of Engineers between 1904 and 1914. It is 44 miles long and there are 3 sets of locks of 33.5 metres (110 ft) width. It generates one-third of Panama’s entire economy and serves passage to almost 14,000 ocean-going vessels per year. The Panama Hat is actually made in Ecuador.

The Panamanian recipes I came across were Sancocho (local stew), Tamales (corn dough rolls) & Corvina (local sea bass). There were also a fair few different breakfast recipes, namely Arepas (corn flatbread topped with egg), Bistek Picado (chopped beef) & Salchichas (sausages). As it was the weekend and the kids were with us, I decided to cook these easy Hojaldras (doughnuts).

Rating: 8/10

2 cups of flour

1 tsp of baking powder

1 tsp of white sugar

1 tsp of salt

1 tbsp of oil

½ cup of water

Oil for frying

Mix the flour, baking powder, sugar and salt. Mound the ingredients and make an indentation in the middle.

Add the oil and one tablespoon of the water.

While kneading, add the water a tablespoon at a time, until the dough no longer sticks to your hands.

Form dough into a ball, cover bowl with a cloth, and let it rest for two hours. (After the two hours, you can cover with plastic wrap and refrigerate the dough until the following day, if desired.)

When ready to fry, heat a few inches of oil in a pot over medium heat.

Form the dough into small balls (a little goes a long way), and use your hands to stretch them thin and flat, like pizza dough.

Carefully add the stretched dough balls, one or two at a time, and fry until golden on one side, then flip and fry the other side. (It helps to place a screen over the pot to prevent oil spatters.)

Remove dough, and allow to cool slightly.

Enjoy your hojaldras plain, or with powdered sugar, cinnamon, or even bacon