Main course – Page 5 – A Year Cooking the World

Jordan

June 22, 2016January 31, 2017Leave a comment

Jordan is situated in the heart of the Middle East, almost land locked but for a for a short coast on the Gulf of Aqaba. Officially The Hashemite Kingdom of Jordan since independence from Britain in 1946. King Hussein ruled Jordan from 1953 until his death in 1999, when his son King Abdallah II assumed the throne. Since 1989, all elements of the Jordanian political system have been on a road to greater democracy, liberalisation and consensus building.

The population of Jordan is estimated at 9.5 million as of 2016. Jordan plays host to enormous numbers of refugees, with 2 million Palestinians, 1.4 million Syrians, 700,000 Iraqis and 15,000 Lebanese. Archaeological evidence shows that humans have lived in what is now Jordan for at least 90,000 years through the Paleolithic and Neolithic periods. It has been ruled by the Mongols, the Crusaders, the Ayyubids, the Mamluks and the Ottoman empire.

Tourism in Jordan is affected by regional turbulence but despite this it is still considered to be a major influence on the economy. The most popular tourist attractions are the historical cities of Petra and Jerash. Other highlights include Madaba’s Byzantine era mosaics, the Dana Biosphere Reserve, Wadi Rum, Al-Maghtas and the Dead Sea.

The cuisine of Jordan has developed over the centuries. Popular ingredients include olive oil (they are one of the largest olive producers in the world), herbs, garlic, lemon, tomato sauce and yoghurt. Mansaf is the national dish (lamb cooked in a sauce of fermented dried yogurt called Jameed). Other dishes I came across were Mujaddara (lentil and rice casserole), Freekeh (poultry or meat fried in oil and braised with water, salt, and cinnamon bark) and Kousa Mahshi (meat stuffed courgettes). We had friends visiting for the weekend so I decided to do Mezze, which is a highly popular style of eating in Jordan. I made Kefta (spiced ground meat), Falafel (fried chickpea balls), Tabbouleh (bulgar wheat salad) and Cucumber & mint yoghurt dip. I served it all with flatbreads and pitta breads. It divided the group a little, but overall we enjoyed it.

Rating: (a high) 7/10

Serves 4 with leftovers
Prep time: 3 hours
Cook time: 1 hour

Tabbouleh
½ kg tomatoes
½ cup olive oil
½ cup lemon joice
1 cup cooked bulgar wheat (follow instructions on pack)
2 large onions
3 ¾ cups of finely chopped parsley
3 ¾ cups finely chopped mint leaves
1 tbsp salt

Cucumber & mint yoghurt dip
½ cucumber
2 garlic cloves
1 tbsp chopped fresh mint
500g plain yoghurt
1 tbsp salt

Beef Keftas
750g ground beef
2 onions
2 tsp minced garlic cloves
1 tbsp parsley, finely chopped
2 tsps salt
2 tsps black pepper
2 tsp ground allspice
1 tbsp oil
½ cup passata

Falafel
2 cups dried chickpeas
1 cup dried broad beans
1 onion
3 cloves of garlic
½ cup of chopped parsley and/or coriander
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp black pepper
Salt to taste
2 tsp baking soda

Tabbouleh
Cook the bulgar wheat according to the pack instructions
Chop tomatoes very fine and sprinkle with salt
Chop onions very fine and add to tomatoes
Add parsley and mint leaves
Stir together with the bulgar wheat
Add lemon juice and olive oil and mix well

Cucumber & mint yoghurt dip
Dice the cucumbers
Crush the garlic with salt & mint; stir into yoghurt
Add cucumbers and serve with mint garnish

Keftas
Preheat oven to 175c
Half the onion and cut about 1/4 of that half into thin slices, then the rest of the onion shred with a hand vegetable shredder OR chop, mince garlic and chop parsley, then add it to the meat
Add seasoning to the meat, salt, ground black pepper and allspice
Drizzle oil on top of the meat mixture and mix with your hands (you can put the mixture in a bag and massage it to avoid getting tpp messy).
Brush oil on the bottom of the baking pan, then press down the meat mixture, from one corner to the other until it is equally spread.
With two fingers, (index and middle) make little lines, from one end to the other. This will speed cooking process and in a way looks like boneless riblets.
Spoon over the passata, and spread equally on the top of the meat mixture, then place those thin onion slices on top, a sprinkle with salt and pepper and a little more parsley
Bake for about 20-25 minutes in the preheated oven. It will shrink from all the sides of the pan

Falafel
Soak the chickpeas and fava beans for at least six hours or overnight
Blend the soaked chickpeas and fava beans, onion, garlic, and chopped parsley into the food processor until all the ingredients are combined into a nice, thick paste
Empty the mixture into a bowl, add the salt and spices, and mix them well with a spatula
Add baking soda to the mixture and mix well
Scoop the mixture with a spoon or your hands to form ball shapes and deep fry them in vegetable oil until they are a nice golden brown colour

Ingredients for Jordan Mezze

Preparing the Mezze

Falafel mix

Falafel

Tabbouleh

Cucumber mint yoghurt dip

Jordan Mezze

Temple of Artemis, Jerash, Jordan

Wadi Rum, Jordan

Petra, Jordan

St Vincent and The Grenadines

June 21, 2016March 4, 20191 Comment

St Vincent and The Grenadines, or SVG, is a country in the Caribbean, not a music band, like I thought when I first pulled it out of the bag! Situated in the Lesser Antilles island arc, it is made up of St Vincent, the main island, along with the Grenadines, 32 smaller islands stretching south. There are 9 inhabited islands, one of which is Mustique, which has been visited by Queen Elizabeth II, the Duke and Duchess of Cambridge, Sir Paul McCartney and Amy Winehouse. Pirates of the Caribbean I, II and III were all filmed on the islands. Natasha Mayers, born in St Vincent, won the Women’s 100m gold medal in the 2010 Commonwealth Games.

The highest point is La Soufriere, an active volcano on St Vincent, which last erupted in 1979. Many of St Vincent’s beaches are black volcanic sand, while the Grenadine beaches are fine white sand. Forest covers 69 per cent of the land area. In 2006 it was voted number 4 in the world on The Happy Planet Index (HPI) which is calculated from perceived well-being, life expectancy and ecological footprint. Homosexuality is illegal in Saint Vincent and the Grenadines.

Much of the food eaten in SVG is grown or sourced locally. Popular dishes include bul jol (roasted breadfruit and saltfish), pumpkin soup, arrowroot cakes and curried goat. I made stuffed sweet potatoes, which we found a little bit too sweet with the filling, unfortunately the sweet potato and sweetcorn overpowered the chicken and bacon.

Rating: 5/10

Serves 3 as a main meal or 6 as a starter
Prep time: 30 mins
Cook time: 1 hr 15 mins

5-6 sweet potatoes
Vegetable oil
8 rashers of bacon
1 cup of any cooked diced meat
1 cup sweetcorn
1 large onion
2 tbsp chopped fresh thyme
1 tbsp margarine
Salt and pepper to taste

Preheat the oven to 200 C.
Scrub potatoes well. Dry and brush them with oil. Place on a baking sheet and cook for 1 hour.
Fry the onion with thyme leaves until it is soft and transparent, remove to a bowl.
Fry the bacon in the same pan until it is crisp and add to the onions.
Remove potatoes from oven, cut each in half and scoop out the flesh to a bowl. Mash the flesh.
Add the corn, chicken and margarine to the onion and bacon, add seasoning and mix well.
Put a spoonful of the filling mix into the potato shells, followed by a spoonful of the mashed potato and finally another spoonful of the filling mixture.
Place in the oven for 15 mins and serve hot.

Ingredients for stuffed sweet potatoes

Filling for stuffed sweet potatoes

St Vincent and The Grenadines

Slovakia

June 20, 2016March 26, 2020Leave a comment

Slovakia, a landlocked country in Central Europe, noted for the Carpathian mountains which cover most of the northern half of the country. Under the mountains are hundreds of caves, five of which are Unesco world heritage sites. There are around 31,000 miles of rivers in the Slovak territory.

Following WWI the Slovaks joined the Czechs to form Czechoslovakia and became an independent state allied with Nazi Germany in 1939. After WWII, it came under communist rule, until the ‘Velvet Revolution’ ended communist party rule in 1989. Slovakia became independent on 1 January 1993 after Czechoslovakia split into the Czech Republic and Slovakia. It has been a NATO and EU member since 2004.

Slovakia has some interesting guinness world records including; the highest score in an ice hockey match (they beat Bulgaria 82-0 in 2008), the most socks put on one foot in one minute (Pavol Durdik achieved 48 in 2015) and the longest career as a conductor is held by Slovakian Viliam Karmazin at 76 years.

Slovakian cuisine has influences from it’s bordering countries Hungary, Czech Republic, Austria, Ukraine and Poland with meat featuring highly. Some traditional dishes include bryndzové halušky (cheese and potato dumplings), Lokše (pancakes), Kapustnica (soup made from sauerkraut and sausage). I opted to cook Slovak Morcacie Plnene Prsia (stuffed turkey breast) which was relatively easy to make and we really enjoyed it.

Rating: 9/10

Serves: 2
Prep time: 30 mins + 2 hours chill time
Cook time: 1 hour

1 large turkey breast (approx 450g is plenty enough for 2)
3 slices cheese
3 slices cooked ham (not too thick)
8 asparagus stalks
Salt & white pepper
1 apple
Butter for frying

Tenderise the Turkey breast by putting it in between clingfilm and bashing lightly with a rolling pin to flatten out.
Sprinkle with salt and white pepper.
Place a slice of ham, cheese, and several asparagus stalks across the top of the turkey.
Roll up the turkey, using the cling film to keep it tightly secured, twist the ends to seal. Place in the fridge for a couple of hours.
When ready to cook, preheat the oven to 175 degrees.
Use string to tie up the turkey breast to keep the stuffing in (you can use tooth picks if you find this easier)
Heat a knob of butter in an oven proof pan over a medium heat and place the turkey roll in the pan, browning it on each side (takes about 5 mins)
Place the pan in the oven for 30 minutes.
While this is cooking, peel an apple and grate it.
After 30 minutes cooking, sprinkle the shredded apple on top and put the turkey back in the oven for a further 30 minutes.
Once cooked remove it from the pan and let it rest for a minute or two before slicing it into four.
Serve with mash and green beans.

Ingredients for Morcacie Plnene Prsia (stuffed turkey breast)

Making the Morcacie Plnene Prsia (stuffed turkey breast)

Morcacie Plnene Prsia (stuffed turkey breast)

Bratislava, Slovakia

Bojnice Castle, Slovakia

Tatry mountains, Slovakia

Angola

June 13, 2016April 5, 20202 Comments

The Republic of Angola is in Southern Africa on the west coast. The Portuguese explorer Diogo Cão found what was known as the Kingdom of Kongo in 1484. It was a Portuguese colony until independence in 1975 and in the same year civil war broke out until 2002. The war ravaged the country’s political and social institutions and littered the country with land mines. However since the end of the war Angola’s standard of living has overall greatly improved. Life expectancy, which was just 46 years in 2002, reached 51 in 2011.

Angola’s oil and diamonds are its primary sources of income, making up roughly 60% of the country’s economy. The Northern Angolan province of Cabinda is unusual in that it is separated from the rest of the country, sharing borders with the Congo Republic and the DRC. It is best known for it’s oil production and has the nickname “the Kuwait of Africa”. It accounts for more than half of Angola’s oil output.

Despite it’s turbulent history, Angola has many interesting historical highlights including the Parque Nacional da Kissama (home to elephants and water buffalo, thanks to a relief project known as Operation Noah’s Ark), Fortaleza de São Miguel (a fort constructed by the Portuguese in 1576 and is the capital, Luanda’s, oldest surviving building) and the beautiful beaches of Namibe.

The cuisine of Angola is significantly influenced by Portuguese food. Common dishes include Funge (cassava porridge), Caldeirada de peixe (fish stew), Moamba de galinha (chicken stew with palm oil). Some other recipes I came across were Catatos (caterpillar fried with garlic!), Camaro Grelhado (grilled prawns) and Cocada amarela (yellow coconut pudding). I opted to cook Frango piri piri (grilled chicken in hot marinade). Although piri piri is generally associated with Portugal, it’s origins were from Angola and Mozambique. We enjoyed the chicken very much, but found the piri piri sauce too garlicky.

Rating: 7/10

Serves: 4
Prep time: 15 mins + 2 hours marinating time
Cook time: 35-40 mins

1 medium chicken
6 garlic cloves, crushed
2 lemons, juiced
2 bay leaves, chopped
2 tsp sweet paprika
80 ml scotch whisky (or brandy – I used brandy as we’re not big whisky drinkers)
2 tbsp butter, softened
rock salt

Piri piri sauce
6 small red chillies, finely chopped
pinch of salt
1 lemon, juiced
50 ml olive oil
1 tbsp garlic powder

Trim the chicken of excess fat. Use a sharp knife or kitchen scissors to cut the chicken through the backbone. Open the chicken out, turn over and flatten it by pressing down on the breastbone. Make a small cut under each wing to help the chicken flatten further. Make several slashes in the flesh with a sharp knife to allow the flavours of the marinade to get in and any fat to drain out. Prick the chicken all over with a fork.

Combine the garlic, lemon juice, bay leaf powder, paprika, whisky and butter, mixing well. Brush the chicken on both sides with the mixture and sprinkle with rock salt. Cover and marinate in the refrigerator for 2 hours.

Mix the piri piri ingredients into a thickish sauce.

Cook the chicken on a hot charcoal barbecue, turning frequently and basting frequently with the leftover marinade, for 30 minutes or until golden brown. Cut the chicken into pieces and serve with the piri piri sauce.

Angolan President Not To Seek Re-Election — Angola

Switzerland

May 31, 2016January 31, 20171 Comment

Switzerland or officially the Swiss Confederation, is the best place to be born in the world, ranking number 1 in the EIU ‘where to be born’ index (previously known as quality of life index).
The Swiss Confederation was established on 1 August 1291, which is celebrated annually as the Swiss National Day. It has not been in a state of war internationally since 1815 and ranks number 5 in the Global Peace index.

Some random interesting facts
The Swiss eat more chocolate than any other nation in the world, 11.3 kg per year.
One is never more than 10 miles from a lake in Switzerland.
In Switzerland, it is illegal to keep just one guinea pig. They must be kept in pairs.
Albert Einstein came up with his theory of relativity and the formula E=MC2 in Bern, Switzerland.
The Sonnenberg tunnel in Lucerne is able to house up to 20,000 people for an extended period of time as a fallout shelter. It serves as the world’s largest nuclear bomb shelter.
The Dalai Lama owns the smallest vineyard in the world, which is located in Switzerland.
The most expensive hotel room in the world is The Royal Penthouse suite at Hotel President Wilson in Geneva. Bill Gates and Michael Douglas have both been residents. At $83,000 per night you can enjoy your own private elevator, gym, 12 bedrooms and 12 marble bathrooms, a Steinway Grand Piano, and a panoramic view of Lake Geneva.

Swiss cuisine shows many regional influences as well as French, German and Italian. Traditional dishes include Rosti (fried grated potato), Papet Vaudois (potatoes, leek with sausage) , Zürcher Geschnetzeltes (veal and mushroom in a cream sauce), Bűndnernusstorte (caramelised nut filled pastry) and Zopf (plaited loaf). Although I had a recommendation from Valerie who I had met on holiday, my friends and family well know that I am addicted to cheese, so there really was only one recipe for me to cook; it had to be Fondue! My sister and brother in law joined us for the evening and suffice to say, it was truly scrumptious.

Rating: 10/10

Serves: 4
Prep time: 5 mins
Cook time: 15-20 mins

2 French sticks (a day old), cut into cubes
1 clove of garlic
350ml dry white
2tsp cornstarch
400g Vacherin Fribourgeois, grated
400g Gruyere, grated
2 tsp of kirsch
pepper

Half the garlic and rub it around the fondue pot
Dissolve the cornstarch in the kirsch
Place the fondue pot on the stove over a low heat
Pour the wine into the fondue pot and bring it to a simmer
Gradually add the grated cheese, stirring continuously with a wooden spoon until it melts together.
Add the kirsch and the pepper.
Transfer to the serving stand, with the burner on a steady temperature.
Serve with the cubed bread.

Matterhorn, Switzerland

Zurich

Swiss chocolate

Lake Geneva

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Dominican Republic

May 28, 2016April 9, 2020Leave a comment

The Dominican Republic is the second largest republic in the West Indies, after Cuba. It was called Santo Domingo (which is it’s capital) until the early 20th century.
Santo Domingo, founded in 1496, is the oldest European settlement in the Western Hemisphere and is home to the oldest operating Cathedral in the Americas, the Cathedral of Santa María la Menor, was completed in 1540.

A few interesting facts:
The Dominican flag is the only one to have a bible in it.
Francis Ford Coppola filmed scenes of the The Godfather Part II in Santo Domingo.
Dominican Republic is one of the worst 20 countries in the world for murders with a murder rate of 22.1 per 100,000 people, most probably due to drug smuggling.
It is the only place in the world where you can find Larimar, also called “Stefilia’s Stone”, a rare blue variety of the silicate mineral pectolite. It’s healing properties are said to cool and draw out inflammation from the body, reducing fevers and the heat of sunburn.

Dominican Republic is the most visited destination in the Caribbean with 5.1 million visitors in 2014. Highlights include the beautiful beaches at Playa Rincón and Punta Cana, Pico Duarte (the largest peak in the Caribbean), Cascada el Limon (waterfall), whale watching in Samaná and snorkelling the Cayo Paraiso (Paradise Island).

Some popular dishes I came across include Turkey a la Dominicana Stuffed with Rice and Pigeon Peas, Buñuelos de Yuca Recipe (Cassava ‘Beignets’ in Spiced Syrup), Locrio de Pica-Pica (Rice and Spicy Sardines), Dominican sancocho (meat stew) and Locrio de Pollo Dominicano (Dominican style Chicken with Rice). As it was Friday, and therefore we deserved a treat, I decided to cook Pica Pollo (fried chicken). It was crispy and tasty, but we felt it could’ve done with a bit more spice.

Rating: 7/10

Serves 4
Prep time: 20 mins + 12 – 24 hours marinating
Cook time: 30 mins

8 chicken pieces (a mix of thighs, breasts, legs or wings, whatever you prefer)
1/2 cup of vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
4 garlic cloves, peeled and bashed
1 tbsp of oregano
1 tsp ground coriander
1 small red onion, quartered
Juice of 2 limes

Coating:
1 cup white flour
1 cup semolina flour
1/2 cup cornflour
1 tsp salt
1/2 tsp black pepper

Soak the chicken with the vinegar in a bowl for about 5 minutes, then drain and pat dry.
Place the chicken pieces in a large bag and add salt, pepper, garlic, onion, oregano, coriander and the lime juice.
Marinade in the fridge for 12 – 24 hours.
Remove the chicken from the fridge an hour before cooking.
In another large bag, place the flour, cornflour, semolina flour, salt & pepper. Shake to mix
Heat the oven to 100°C
Heat a deep fat fryer, or deep pan with enough oil to cover the chicken to 180°C.
Place the chicken pieces in the flour bag, draining off the marinade mix beforehand.
Ensure all the chicken pieces are coated in the flour mix.
Place 3 pieces of chicken into the hot oil and fry for 10-12 minutes.
Once done, put the chicken pieces onto a tray lined with kitchen towel and leave in the oven to keep warm, whilst frying the rest of the chicken pieces.
Serve with chips and ketchup.

Ingredients for Pica Pollo (fried chicken)

Flouring the Pica Pollo (fried chicken)

Frying the Pica Pollo (fried chicken)

Pica Pollo (fried chicken)

Santo Domingo Cathedral — Cathedral of Santa María la Menor, Santo Domingo

Punta cana beach Dominican Republic — Punta Cana beach

Cuba

May 25, 2016January 31, 2017Leave a comment

The largest island in the Caribbean is noted for it’s historic heritage, beautiful beaches, a missile crisis, cigars and rum. Discovered in 1492 by Christopher Colombus, it became a hub for the slave trade and the export of sugar and coffee. By the mid 1800s sugar plantations were satisfying a third of world demand.

The Republic of Cuba encompasses more than 4,000 islands and cays and is located in the northern Caribbean Sea at the confluence with the Gulf of Mexico and the Atlantic Ocean. The average temperature is 21°C (69.8 °F) in January and 27°C (80.6 °F) in July. Protected natural areas make up nearly 22% of Cuban territory, providing habitats for crocodiles, flamingos, orchids among others.

Fidel Castro seized power in Cuba on February 16, 1959 and remained until he announced his resignation, due to bad health, in February 2008. In March 1960, Eisenhower gave his approval to a CIA plan to arm and train a group of Cuban refugees to overthrow the Castro regime. The invasion (known as the Bay of Pigs Invasion) took place on April 14, 1961. About 1,400 Cuban exiles disembarked at the Bay of Pigs, but failed in their attempt to overthrow Castro. Since 1965, the country has been governed by the Communist Party of Cuba and it is one of the world’s last remaining socialist countries following the Marxist-Leninist ideology.

A few interesting facts:
Only 5% of Cubans actually have access to the uncensored, open Internet.
The US pays Cuba $4,085 a month in rent for the controversial Guantanamo Bay Naval Base. Cuba has never cashed the checks.
Cuba is one of two countries where the sale of Coca-Cola is prohibited (the other is North Korea).
Cuba possesses one of the best health care systems anywhere in the world with the highest doctor-to-population ratio of any country in the world.
Christmas did not become an official holiday in Cuba until 1997.
Cuba is full of US cars from the 1950s. This is because they’re the only cars Cuban citizens can legally own. Only pre 1959 cards that were seized from their original owners can be privately owned and worked on. All newer cars are owned by the government.

2.7 Million international tourists visited Cuba in 2011, the third highest in the Caribbean. It’s highlights include the UNESCO cities of Havana, Trinidad, Cienfuegos and Camagüey, Playa Sirena beach, Havana’s Capitolio Nacional building and Parque Nacional Viñales to name a few.

Some popular Cuban dishes I came across; Boliche (beef roast stuffed with chorizo sausages), Ropa Vieja (braised beef with tomato sauce) , Malanga Fritters, Cuban black bean soup and Mixto (cuban sandwich). As we had company (who had visited Cuba), I opted to cook a feast of Pernil Relleno con Moros y Cristianos (Pork shoulder stuffed with black beans stewed with white rice). It was a bit of an effort but it went down very well with our guests. I served it with a green salad of leaves, avocado, asparagus tips and broad beans.

Rating: 8/10

Serves: 6 – 7

Prep time: 30 mins + overnight marinating
Cook time: 6 hours

For the stuffed pork
whole pork shoulder, boned and opened out
1 cup olive oil
1/4 cup orange juice
1/4 cup fresh lemon juice
10 garlic cloves, chopped
1/2 tsp oregano
salt and freshly ground black pepper

For the moros y cristianos
1 tin of black beans
2 tbsp vegetable oil
4 cloves of fresh garlic, minced
1/2 small green pepper, minced
1/2 white onion, minced
2 cups white rice, long-grain
1/2 cup fresh squeezed lime juice
salt and fresh ground pepper

For the stuffed pork
In small bowl, combine oil, orange juice, lemon juice, garlic, oregano, and salt and pepper. Let stand for 1 hour.
Coat the inside of the pork with marinade and refrigerate for at least 2 hours.
Preheat oven to 220°C.
Spread Moros y Cristianos down the middle of meat and fold to fully cover stuffing. Tie with a string both lengthwise and across.
Place in a roasting tray with 2 cups of water and roast for 6 hours, checking it isn’t getting too black.

For the moros y cristianos
Add the vegetable oil to a saucepan and sauté the garlic, pepper and onion for 5 minutes until they soften.
Stir in the black beans and rice, and add 4 cups of water.
Bring the mixture to a boil, then reduce the heat to a simmer and cook until the rice is tender, approximately 20 minutes.
Stir frequently and check to see if you need additional water to keep the rice from sticking. Add more if needed but don’t let it get too mushy.
Once the rice is fully cooked, add the lime juice and salt and pepper.

Ingredients for Cuban Pernil Relleno con Moros y Cristianos (Pork shoulder stuffed with black beans stewed with white rice)

Pernil Relleno con Moros y Cristianos (Pork shoulder stuffed with black beans stewed with white rice)

Havana

Parque Nacional Viñales

Cuban beach

Nauru

May 25, 2016January 31, 2017Leave a comment

Nauru is the world’s smallest island nation, covering just 21 square kilometers and is the only republic in the world without an official capital.

Nauru is a phosphate rock island, and its primary economic activity since 1907 has been the export of phosphate mined from the island. Nauru boasted the highest per-capita income enjoyed by any sovereign state in the world during the late 1960s and early 1970s. With the exhaustion of phosphate reserves, its environment severely degraded by mining, and the trust established to manage the island’s wealth significantly reduced in value, it briefly became a tax haven and money-laundering center to obtain income. Since 2001, in exchange for aid from the Australian government, Nauru housed a detention center for asylum seekers trying to enter Australia. The unemployment rate is estimated to be 90 percent, and of those who have jobs, the government employs 95 percent.

By measure of mean body mass index (BMI) Nauruans are the most overweight people in the world with 97 percent of men and 93 percent of women being overweight or obese. More than 40 percent of the population has type 2 diabetes, the world’s highest rate.

They are unable to grow fresh vegetables so the diet is limited. Almost all food in Nauru is imported, except for fish, coconut and a few other items. Spam and Corned Beef are popular and they also eat a lot of rice. I struggled to find an authentic recipe for Nauru, so I decided to challenge my culinary skills by experimenting! I cooked yellowfin tuna (which is available in Nauru’s waters) with coconut, chilli flakes & lime. I served it as a canape to our guests and they thoroughly enjoyed it!! If anyone has any traditional Nauruan recipes, I’ll happily cook Nauru again.

Rating: 8/10

Serves: 5 (as a canapé)

Prep time: 5 mins + 2 hours marinating time
Cook time: 7 mins + 10 mins resting time

2 yellowfin tuna steaks (about 400g)
1 small can coconut cream
1/2 tsp chilli flakes
1 lime, zest & juice
Baguette

Place the tuna steaks in a bag with all the other ingredients and refridgerate for 2 hours.
Heat a medium size frying pan to medium-hot and place the tuna steaks in when it’s hot, without the marinating juice.
Cook on each side for 3 minutes, then put the marinating juices into the pan, turn up the heat for 1 minute then turn it off, put a lid on the pan and let it rest for 10 minutes.
Meanwhile, warm the baguette a little in the oven.
Place the tuna in a bowl and mash it with a fork, then pour some of the juice over the tuna but don’t make it too wet.
Slice the baguette into small rounds and then put a teaspoon of the tuna on top.

Tuna with coconut, chilli & lime

Canapés of tuna with coconut, chilli & lime

Nauru

Nauru flag

Portugal

May 24, 2016January 31, 20171 Comment

I’ve visited Portugal a few times and was looking forward to what the cuisine had in store for me. Piri Piri chicken is one of my favourites, so I was optimistic and fortunately not disappointed!
Portugal is situated on the Iberian Peninsula and was founded in 1139, making it one of the oldest nations in Europe. It is also the most westerly and it’s 754 mile long border with Spain is the longest in the EU.

Here are a few interesting facts I came across:
Portugal was the first county in the world to decriminalize the usage of all common drugs.
The biggest wave ever surfed, at 90ft (27.5m) was at Praia de Norte in Portugal by Hawaiian Garret McNamara.
The longest bridge in Europe, measuring 10.5 miles (17 kilometers) in length, is the Vasco da Gama bridge in Lisbon, completed in 1998 to celebrate the 500th year anniversary of the discovery of the sea route between Europe and India.
The largest community of Portuguese outside Portugal is in Paris.
There are 15 UNESCO World Heritage Sites in Portugal and more than 13 million tourists visit the country each year.
The largest artificial underwater park in the world – The Ocean Revival Underwater Park is in Portugal.
The oldest director in the world, Manoel de Oliveira lived until he was 106 and continued to make films until his death on 2 April 2015.
Portugal is the largest producer of cork in the world, around 70% of total production.

Besides the obvious Piri Piri, there were plenty of tasty recipe options I found including Cataplana stew with Sausage and Clams , Cabidela (rice with chicken or rabbit), Caldeirada (fish stew) , Canja de galinha (chicken soup) , Espetada (chunks of beef rubbed in garlic and salt, skewered and barbequed), Queijada (a sweet made with cheese, milk, sugar & eggs) , Peixinhos da horta (deep fried green beans) and Camel’s drool (a portuguese sweet that recently featured on Master Chef, UK). I opted for Carne de Porco à Alentejana (pork and clams). It was relatively simple and tasted really good. I served it with Portuguese style fried potatoes, which were equally delicious.

Rating: A high 9/10!

Serves 2
Prep time: 30 mins + 10 – 24 hours marinating time
Cook time: 45 mins

450g pork fillet cut into 2″ thick slices
50 ml dry white wine
250 ml milk
2 bay leaves
1 tbsp olive oil
2 garlic cloves, crushed
1 medium onion, thinly sliced
100 ml vermouth
500g clams (fresh or frozen)
175 ml (3/4 cup) chicken stock
1 bunch thyme, tied with kitchen string
1 tbsp parsley, chopped

For the roast pepper paste
2 long red peppers
6 cloves of garlic
1 tbsp olive oil
Salt & pepper

To make roast pepper paste
Preheat oven to 200°C. Place peppers and garlic cloves in an oven tray with olive oil. Season well and roast for 35 – 40 minutes or until softened and slightly blackened. Transfer to a bowl, cool slightly, then remove the skins and seeds from the peppers and the garlic skins.
Blend the peppers and garlic in a food processor until smooth. Season with salt and pepper. Transfer to a bowl and cover with oil.

To make the Porco à Alentejana
Place pork in a bowl with white wine, milk, bay leaves, ½ tsp salt and ¼ tsp white pepper. Cover and refrigerate for 10 – 24 hours.
Drain, discard liquid and pat dry with paper towel.
Preheat oven to 180°C.
Heat oil in a large ovenproof and lidded casserole dish over high heat and brown the pork for 3 minutes.
Remove the pork using a slotted spoon and transfer to a bowl.
Add garlic and onions to the same pan and cook over medium heat for 5 minutes or until softened.
Stir in ¼ cup roast pepper paste, vermouth and pork.
Place the dish in the oven and bake, uncovered, stirring occasionally, for 30 minutes or until pork is tender.
Add clams, stock and thyme, cover the pan and bake for a further 10 minutes or until the clams have opened.
Remove the thyme sprig.
Season and sprinkle with parsley.
Serve with Portuguese style fried potatoes.

Ingredients for Alentejana pork and clam stew (carne de porco a alentejana)

Ingredients for roast pepper paste

Marinating the pork

Roast pepper paste

Alentejana pork and clam stew (carne de porco a alentejana)

Portuguese fried potatoes

Alentejana pork and clam stew (carne de porco a alentejana)

Portugal coast

Vasco da Gama bridge, Lisbon

Jamaica

May 20, 2016January 31, 2017Leave a comment

Jamaica is a mountainous Caribbean island discovered by Christopher Columbus in 1494. England conquered the island in 1655 and renamed it to Jamaica from Santiago. Under British rule Jamaica became one of the world’s leading sugar-exporting, slave-dependent nations. Although the slave trade was abolished in 1807, the British government formally abolished slavery in Jamaica by an 1833 act, beginning in 1834, with full emancipation from chattel slavery declared in 1838. It has been independent from Britain since 1962. Although independence is widely celebrated, a 2011 survey showed that approximately 60% of Jamaicans would push to once again become a British territory, citing years of social and fiscal mismanagement in the country.

Kingston Harbour is the seventh-largest natural harbour in the world. Although not currently, it previously facilitated cruise ships in the 1950s and 1960s, and a project has been proposed for the development of a cruise ship pier.

Some interesting facts
Jamaica is the birthplace of Rastafarianism – an Afro-Caribbean Religio-political Movement.
Blue moons occur in Jamaica whenever the weather and climate is perfect. Over the past 40 years there have been 12 blue moon sightings.
Jamaica is home to the fastest man on the planet – Usain Bolt, who allegedly ate 1,000 Chicken McNuggets in Beijing in 2008.
Ian Fleming created the character James Bond 007 from his home called ‘Goldeneye’ in St. Mary Jamaica. He also used the island as a setting in his novels Live and Let Die, Doctor No, “For Your Eyes Only”, The Man with the Golden Gun, Octopussy and The Living Daylights. James Bond Beach is in Oracabessa.
Reggae originated in Jamaica in the late 1960s.
After quitting Hollywood, Errol Flynn lived in Port Antonio, Jamaica in the early 1950s and was largely responsible for developing tourism in this area.
An estimated 1.3 million foreign tourists visit Jamaica every year.

There are many highlights for the tourist including Fort Charles (the only one of Kingston’s 20 forts to survive the 1692 earthquake), Doctor’s cave beach (Montego Bay’s most famous beach), Blue Lagoon (the waters that launched Brooke Shields’ movie career), Bob Marley Museum in Kingston and Maima Seville Great House & Heritage Park.

Jamaican cuisine includes various dishes from the different cultures brought to the island, alongside flavours & spices from the indigenous people. Some popular dishes are Jerk chicken, Jamaican Escovitch Fish (marinated fish), Ackee and Saltfish (salt cod and ackee fruit), Curry goat and Callaloo (leaf vegetable stew). Thanks to a recommendation from a friend (cheers Nigel Smith), I decided to cook Oxtail with Broad beans and we thoroughly enjoyed it. It was definitely worth the wait!

Rating: 9/10

Serves: 2
Prep time: 15 mins
Cook time: 10 hours

500g beef oxtail, cut into pieces
1 large onion, chopped
1 spring onion, thinly sliced
2 cloves garlic, minced
1 tsp minced fresh ginger root
1 scotch bonnet chilli pepper, chopped
2 tbsp soy sauce
1 sprig fresh thyme, chopped
1/2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 1/2 cups water
1 cup canned or frozen broad beans, drained
1 tsp whole allspice berries
1/2 tbsp cornflour
1 tbsp water

Preheat oven to 130 degrees
Heat the vegetable oil in a large skillet over medium-high heat.
Add the oxtail, onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt, and pepper.
Brown the oxtail in the skillet until browned all over, about 10 minutes.
Put the oxtail & onions mix into a lidded heavy casserole dish, and pour in 1 1/2 cup water.
Cover the casserole with foil and the lid.
Cook for 10 hours, checking a couple of times to ensure there is still liquid (add a little more water if dry)
Add the broad beans and allspice berries, and bring to a simmer over medium heat.
Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail.
Cook for a few minutes until the sauce has thickened, and the beans are tender.
Serve with rice or mash potato

Oxtail & broad beans

Jamaica

Bob Marley

Jamaica beach

Jamaica

Democratic Republic of the Congo

May 20, 2016January 31, 20171 Comment

The Democratic Republic of the Congo (DRC), located in Central Africa is the second largest country in Africa and was previously named Zaire (from 1971 – 1997). It is slightly larger than the combined areas of Spain, France, Germany, Sweden, and Norway. The country has a tiny coast on the Atlantic Ocean, just enough to accommodate the mouth of the Congo River. It’s equatorial position gives it the highest frequency of thunderstorms in the world and it is home to the Congo Rainforest, the second largest rain forest in the world (after the Amazon). Five of the country’s national parks are listed as World Heritage Sites: the Garumba, Kahuzi-Biega, Salonga and Virunga National Parks, and the Okapi Wildlife Reserve.

The Congolese Civil Wars, which began in 1996, brought about the end of dictator Mobutu Sese Seko’s 32-year reign and devastated the country. The wars ultimately involved nine African nations and resulted in the deaths of 5.4 million people. Mobutu Sésé Seko (he renamed himself), roughly means “the all-conquering warrior, who goes from triumph to triumph”. Mobutu became notorious for corruption, nepotism and embezzlement. Mobutu allegedly stole as much as US$5 billion while in office. In July 2009, a Swiss court determined that the statute of limitations had run out on an international asset recovery case of about $6.7 million of deposits of Mobutu’s in a Swiss bank, and therefore the assets should be returned to Mobutu’s family. Under his rule the nation suffered from uncontrolled inflation, a large debt, and massive currency devaluations. Around 55% of people live below the poverty line, living on less than a dollar each day and less than a third of children in the DRC attend secondary school.

The DRC is the world’s largest producer of cobalt ore and a major producer of copper and diamonds. It is the second largest diamond-producing nation in the world, although a third of the DRC’s diamonds are believed to be smuggled, making quantifying production very difficult.

Although the Foreign and Commonwealth Office (FCO) advise against non essential travel to the majority of the DRC, it has a lot to offer adventurous travellers. Highlights include the rare Mountain Gorillas, living in the Virunga Mountains, the Lola Ya Bonobo Sanctuary, Mt Nyiragongo volcano and taking a cruise down the Congo River.

Some of the recipes I came across were Poulet à la Moambé (chicken with a peanut sauce), Soso na Loso (chicken and rice), Ntaba or Ngulu yako tumba (grilled goat or pork), Liboke (fish stewed in manioc leaves). I opted to cook Kamundele (beef kebabs) which traditionally would be served with fried plantain (not that easy to find), so I served it in pitta bread with salad and grated cheese. It was very simple and pretty tasty.

Rating: 8/10

Serves 2 hungry people
Prep time: 10 mins + overnight marinating
Cook time: 6 mins

500g sirloin steak, trimmed of fat and cut into cubes
1 tsp ginger root, grated
2 tbsp mustard
1 oxo or maggi beef cube
2 garlic cloves, crushed
Juice of half a lemon juice
2 tbsp olive oil

Place all the ingredients in a bag, except the olive oil and marinate in the fridge overnight.
Put the beef on to skewers.
Heat the griddle pan or BBQ and cook the beef kebabs for 3 minutes on each side.
Serve with pitta, salad & grated cheese.

Ingredients for Congolese Kamundele

Congolese Kamundele

Democratic Republic of the Congo

Mountain gorilla, DRC

Children of Democratic Republic of the Congo

Democratic Republic of the Congo

Czech Republic

May 16, 2016January 31, 2017Leave a comment

The Czech Republic is an independent country in Central Europe consisting of the regions of Bohemia and Moravia. It was once part of the Great Moravian Empire formed by Slav tribes in the early ninth century. At the close of WW I, the Czechs and Slovaks of the former Austro-Hungarian Empire merged to form Czechoslovakia. On 1 January 1993, Czechoslovakia peacefully dissolved, with its constituent states becoming the independent states of the Czech Republic and Slovakia.

Some interesting facts:
The Czech Republic possesses a developed high-income economy with a per capita GDP rate that is 87% of the European Union average.
Škoda Auto is one of the largest car manufacturers in Central Europe. In 2014, it sold a record number of 1,037,000 cars.
The Czech Republic has the most Wi-Fi subscribers in the European Union.
Czech people are the world’s heaviest consumers of beer.
The Charles University in Prague, founded in 1348, is the oldest university in Eastern Europe, and one of the oldest in the world in continuous operation.
The Czech chemists Otto Wichterle and Drahoslav Lím invented the soft contact lenses in 1959.

The Czech economy gets a substantial income from tourism. Prague is the fifth most visited city in Europe after London, Paris, Istanbul and Rome. The spa towns of Karlovy Vary, Mariánské Lázně, Františkovy Lázně and Jáchymov, are also popular relaxing holiday destinations. There are many castles and palaces that appeal to visitors namely Prague Castle, the castle and chateau in Český Krumlov and Karlštejn Castle.

Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, beef and chicken are also popular. Dishes I came across during my research include Houbova Polevka Myslivecka (Hunter’s mushroom soup), Pečené kuře s brambory (Roasted chicken with potatoes), Koleno (Roast pork knuckle), Knedlíky (dumplings) and Schnitzel (fried breaded meat). I opted to cook Hovězí Guláš (Czech Beef Goulash) which I served with rice and thick slices of bread. Along with our guests, we thoroughly enjoyed it.

Rating: 9/10

Serves 4 hungry people
Prep time: 25 mins
Cook time: 2 hours

500g sirloin steak, cut into cubes
2 medium size onions, chopped
1/4 cup of oil
2 tsp caraway seeds
3 tsp sugar
3 tsp paprika
4 garlic cloves
4 tbsp tomato paste
1 1/2 tbsp salt
pepper
5 cups water
1 beef oxo cube
1 cup breadcrumbs
2 tsp marjoram

Fry the onions in the oil over a medium heat for 5 – 10 minutes, so they are soft but not browned
Add the caraway seeds, sugar, paprika, garlic and mix well to coat, cook for 2 minutes
Add the tomato paste and mix well
Add the beef and mix well to coat
Add the salt, pepper, oxo cube and water
Bring to just before boiling point, reduce the heat and simmer for 1.5 hours, stirring occasionally
Add the breadcrumbs and stir
Simmer for a further 30 minutes
Turn off the heat, add the marjoram and stir
Serve with rice or thick slices of bread (or both)

Ingredients for Hovězí Guláš (beef goulash)

Our guests enjoying Hovězí Guláš (beef goulash) … cheers!

Charles Bridge, Prague

Český Krumlov, Czech Republic

Czech Republic Beer

Prague Castle at night

Micronesia (FSM)

May 16, 2016January 31, 20172 Comments

The Federated States of Micronesia (FSM) are in the western Pacific Ocean and comprise of around 607 islands with a combined area of 271 sq miles. The FSM is made up of what is known as the Western and Eastern Caroline Islands. The islands are grouped into four states; Yap, Chuuk, Pohnpei and Kosrae. It forms part of the Micronesia region encompassing the FSM, Palau, Kiribati, Marshall Islands and Nauru. FSM’s capital is Palikir, located on Pohnpei Island. Pohnpei reputedly is one of the wettest places on earth, with up to 330 inches of rain per year.

Pohnpei is notable for the prevalence of an extreme form of color blindness called Achromatopsia, and known locally as maskun (meaning ’no see’). Approximately 5% of the atoll’s 3000 inhabitants are afflicted. A person with complete achromatopsia would see only black, white and shades of grey. The neurologist Oliver Sacks wrote a book about it in 1997 called ‘The Island of the Colorblind’.

Economic activity in the FSM consists primarily of subsistence farming and fishing. The potential for a tourist industry exists, but the remoteness of the location and a lack of adequate facilities hinder development. Top things to see and do in FSM include The ‘Venice of Micronesia’, Phonpei’s ancient stone city Nan Madol, Yap’s large stone money banks, diving Chuuk’s underwater WWII ‘museum’ that’s hailed as one of the world’s ultimate aquatic experiences and Kosrae’s mangrove swamps and sandy beaches.

The main staple foods in the FSM are taro, yam, bread-fruit, banana, and coconuts. Crab, shellfish, pork and chicken are also popular. Recipes include Prawn Adobo in Coconut Milk, Coconut Chicken Curry and Breadfruit salad. I opted to cook Kelaguen Chicken (Marinated chicken with coconut, spring onion & chilli) served with toasted flatbreads. We had friends to dinner and they all thought it was unique and very flavoursome.

Rating: 10/10

Serves 4
Prep time: 30 mins + 6 – 24 hours marinating time
Cook: 15 mins

For chicken kelaguen
4 boneless chicken thighs (with skin)
1/2 lb fresh coconut, coarsely grated
3 spring onions with their stalks, finely chopped
2 red chillies, seeds removed
1 green chilli, seeds removed
1/2 cup of fresh lemon juice
Flatbreads, toasted under the grill

For finadene marinade
1 cup lemon juice
1 cup soy sauce
1 medium onion, finely slices
1 red chilli

Mix together all the marinade ingredients and marinate the chicken for at least 6 hours.
Grill the chicken thighs on the barbecue for 10 – 15 minutes.
Remove the skin and slice.
Mix with coconut, onions, lemon juice, and chilies.
Add salt and pepper.
Serve with toasted flatbreads.

Ingredients for Kelaguan chicken

Opening the coconut

Kelaguan chicken

Micronesia – Kelaguen Chicken (Marinated chicken with coconut, spring onion & chilli)

Kelaguan chicken with flatbread

Diving in Yap — Diving with Manta Rays in Yap

micronesia — Federated states of Micronesia

South Korea

May 16, 2016January 31, 20172 Comments

South Korea, officially the Republic of Korea is situated in East Asia in the southern half of the Korean Peninsula bordering the Sea of Japan and the Yellow Sea. The Seoul Capital area is the world’s sixth leading global city, with the fourth largest economy. 75% of South Korea is mountainous, making it a popular winter sport destination. They are to host the 2018 Winter Olympics.

President PARK Geun-hye, daughter of former ROK President PARK Chung-hee, took office in February 2013 and is South Korea’s first female leader. Her father PARK Chung-hee took over leadership of the country in a 1961 coup. During his regime, from 1961 to 1979, South Korea achieved rapid economic growth, with per capita income rising to roughly 17 times the level of North Korea.

Some interesting facts about South Korea
South Korea has the highest rate of plastic surgery per capita in the world.
They have a very unusual approach to age. Every South Korean child is considered to be one year old when it is born and it will turn two on the next Lunar New Year.
The iconic song “Gangnam Style” by the South Korean musician Psy became the first YouTube video to reach 1 billion views (The phrase “Gangnam Style” refers to a luxury lifestyle associated with the Gangnam District of Seoul).
It has the world’s fastest Internet speed and highest smartphone ownership, with half of Koreans paying all their bills using their mobile phones.
Although South Korea has very high living standards, suicide is a serious and widespread problem. It has the second-highest suicide rate in the world according to the World Health Organization.
Since 1997, every July the nine-day Boryeong Mud Festival takes place, attracting 1.5 million attendees. It was started to promote the health benefits of mud.

South Korea has 12 world heritage sites including Changdeokgung Palace Complex in Seoul, Hwaseong Fortress, Jongmyo Shrine and the Jeju Volcanic Island and Lava Tubes. In 2012, 11.1 million foreign tourists visited South Korea, making it the 20th most visited country in the world. The South Korean government has set a target of attracting 20 million foreign tourists a year by 2017.

Korean cuisine is largely based on rice, vegetables, and meats. Ingredients and dishes vary by province. Traditional Korean meals are noted for the number of side dishes that accompany steam-cooked rice. Recipes I came across include Kalbi Jim (stewed korean short ribs), Dak Galbi (spicy stir fried chicken) and Mi Yeok Gu (seaweed soup). I opted to cook Bulgogi (grilled marinated beef) which was absolutely delicious.

Rating: 10/10

Serves 2
Prep time: 10 mins + 2 hours marinating
Cook time: 6 mins

450g thinly sliced beef (sirloin or rib eye)
5 tbsp sugar
½ cup soy sauce
2 garlic cloves (bashed)
¼ tsp salt
5 tbsp Mirin (sweet sake, optional)
2 tbsp sesame oil
2 tbsp toasted sesame seeds
1 cup spring onions, chopped
2 cups thinly sliced carrots

Mix together all ingredients except carrots.
Marinate in the fridge for at least 2 hours.
Griddle the beef slices on a medium to high heat for a few minutes.
Add the marinating juice and carrots and cook for an additional 3 minutes.
Serve with steamed rice.

Ingredients for Bulgogi (grilled marinated beef)

Bulgogi (grilled marinated beef)

Bulgogi (grilled marinated beef) with rice

Changdeokgung Palace

Seoul, South Korea

Jeju Island, South Korea

Chad

May 13, 2016January 31, 20174 Comments

Chad is a landlocked nation in north central Africa. It is the fifth largest country in Africa in terms of area and the largest of Africa’s 16 landlocked countries. Lake Chad, after which the country is named, is the largest wetland in Chad and the second largest in Africa. Lake Chad occupied 130,000 sq mi of the Chad Basin 7,000 years ago, now it covers only 6,875 sq mi. Sadly it is falling victim to the Sahara and is receding northwards each year and may soon not even be in Chad.

Not long ago, geologically speaking – what is today the Sahara, was green savannah teeming with wildlife. During the African Humid Period, roughly 11,000 to 5,000 years ago, a vibrant animal community including elephants, giraffes, hippos, and antelope lived there. The last remnant of the “Green Sahara” exists in the Lakes of Ounianga in northern Chad, a series of 18 interconnected freshwater, saline, and hypersaline lakes now protected as a World Heritage site.

Extensive deforestation has resulted in loss of trees such as acacias, baobab, dates and palm trees. This has also caused loss of natural habitat for wild animals and lions, leopards and rhino have been almost decimated. Poaching is a serious problem in the country, particularly of elephants for the profitable ivory industry. Elephants are often massacred in herds in and around the parks by organised poaching. The problem is worsened by the fact that the parks are understaffed and that a number of wardens have been murdered by poachers.

Since independence from France in 1960, Chad has suffered instability stemming mostly from tension between the mainly Arab-Muslim north and the predominantly Christian and animist south. The only thing that unites the two is abject poverty. The United Nations’ Human Development Index ranks Chad as the seventh poorest country in the world, with 80% of the population living below the poverty line. In 2005, Transparency International’s Corruption Perceptions Index named Chad (tied with Bangladesh) as the most corrupt country in the world.

Despite all this, Chad possesses a rich cultural heritage and the cuisine offers a variety of grains, vegetables, fruits and meats. Fish is abundant in northern Chad, including tilapia, perch, eel, carp and catfish. Some of the recipes I came across during my research include Jarret de Boeuf (slow cooked beef and vegetable stew), Broiled Fish (A recipe from the villages along the Chari River) , Kisser (sourdough crepe) , Fangasou (fried doughnuts made of millet or wheat flour) and Maharagwe (beans in coconut milk). I decided to make Kachumbari (Chadian Tomato & Onion Salad) which I enjoyed al fresco in my garden on a rare sunny day in the UK! Unbelievably simple and it tasted so zingy and fresh – I absolutely loved it.

Rating 10/10

Serves 1
Prep time: 10 mins
Cook time: 0 mins

1/4 red onion, thinly sliced (or diced)
8 cherry tomatoes – red & yellow, halved (use ripe ones, ideally that have been on the window shelf for a while)
2 inches of cucumber, middle removed and diced
1/2 red chilli, seeds & placenta removed and sliced
Handful of fresh coriander, chopped
The juice of 1/2 lime

Combine all ingredients in a mixing bowl and toss until well combined and serve immediately.

Ingredients for Kachumbari (Chadian tomato and onion salad)

Kachumbari (Chadian tomato and onion salad)

Antigua and Barbuda

May 10, 2016April 22, 2020Leave a comment

Separated by a few nautical miles, Antigua and Barbuda are in the middle of the Leeward Islands, part of the Lesser Antilles. There are also a number of smaller islands (including Crump Island, Lobster Island, Wicked Will Island and Prickly Pear Island). Columbus named Antigua after the church of Santa Maria de la Antigua in Seville, Spain. Antigua has a population of 85,632, mostly made up of people of West African, British, and Madeiran descent.

The Bird family has controlled the islands since Vere C. Bird founded the Antigua Labour Party in the mid-1940s. While tourism and financial services have turned the country into one of the more prosperous in the Caribbean, law enforcement officials have charged that Antigua and Barbuda is a major centre of money laundering, drug trafficking, and arms smuggling. Several scandals tainted the Bird family, especially the 1995 conviction of Prime Minister Lester Bird’s brother, Ivor, for cocaine smuggling.

Cricket is the national sport of Antigua and it has produced several famous cricket players including Sir Vivian Richards, Andy Roberts, Richie Richardson and Curtly Ambrose.

Eric Clapton founded The Crossroads Centre, a drug and alcohol addiction rehabilitation centre in 1998. For nearly twenty years Antigua served as Eric Clapton’s refuge from his drug-riddled rock stardom. Mr Clapton thought of the island as a safe and serene place where he could begin the process of healing from very devastating life events and situations. He writes in his 2007 autobiography “It really has been one of the only places on earth I’ve found where I can completely discard the pressures of my life and blend into the landscape. Clapton calls the land of Antigua his second home.

Tourism accounts for over half of the country’s GDP, with annual visitors of around 250,000. Some of the key highlights for the visitor are Nelson’s Dockyard (18th century British naval base), the port town of St John, beaches at Hawksbill Bay and Barbuda’s Codrington Lagoon.

Some of the recipes I came across were Pork with bacon & banana, Fungie (cooked cornmeal like polenta), Dukuna (sweet steamed dumpling), Antiguan fish broth and Fruit cake. I opted to cook Antiguan Jerk Chicken, which can be slowly cooked wings or breast on the bone.

Rating: 8/10

Serves 2
Prep time: 10 mins
Cook time: 4 hours

2 chicken breast quarters (with skin and on the bone)
1 tsp ancho chilli powder
1 tsp ground allspice or 1/2 tbsp allspice berries
1 tsp black peppercorns
1 tbsp honey
1 tbsp brown sugar
1 tsp dried chilli flakes
t tsp freshly grated ginger
1 tsp fresh parsley, chopped

Preheat the oven to 140c
In a mortar and pestle, grind all the spices together
Add the honey and brown sugar and continue to grind well
Add the chopped parsley and ginger and grind till a paste forms
Massage the paste all over the chicken breasts with your hands – it’s a messy job!
Place the chicken breasts in a lidded casserole pot with 1/4 cup of water and cook in the oven for 4 hours
After 4 hours, shred the chicken using a fork
Serve in pitta bread, sub rolls or wraps with a slice of melted cheese and hot sauce

Ingredients for Antiguan Jerk Chicken

Antiguan Jerk Chicken

Antigua

Bangladesh

April 28, 2016January 31, 20171 Comment

Bangladesh is located at the apex of the Bay of Bengal and shares borders with India and Myanmar. It is the world’s eighth-most populous country. Three of Asia’s largest rivers, the Ganges, the Brahmaputra and the Meghna flow through Bangladesh forming the fertile Bengal delta, the largest delta in the world. At 2,172,000 square kilometers, the Bay of Bengal is the largest bay in the world. Poverty is widespread with many Bangladeshis living on less than $1 a day, however, promisingly the poverty rate has reduced from 57% in 1990 to 25.6% in 2014.

The country is the world’s largest contributor to United Nations peacekeeping. In 2006, Bangladeshi Muhammad Yunus won the Nobel Prize in Peace “for efforts to create economic and social development from below”.

Bangladesh is home to much of the Sundarbans, the world’s largest mangrove forest which is a UNESCO World Heritage Site. Other highlights include the Buddhist remains at Paharpur and the 15th-century mosques and mausoleums of Bagerhat, both of which are also Unesco World Heritage Sites. Cox’s Bazar is home to the world’s longest natural sea beaches, which are 75 miles long including mud flats. Dhaka, the capital of Bangladesh is one of the world’s most populated cities, with a population of nearly 17 million people. It is known as the rickshaw capital of the world, with daily traffic of over 600,000 cycle rickshaws.

The Royal Bengal Tiger is Bangladesh’s national animal. This majestic creature has a roar that can be heard up to 3 kilometers away. Sadly, it is now an endangered species. Bangladesh has an abundance of wildlife including clouded leopards, saltwater crocodiles, black panthers and fishing cats. It also has one of the largest population of Irrawaddy dolphins and Ganges dolphins.

Rice is the main staple of Bangladesh cuisine and is served with a wide range of curries. There are regional differences in the cuisine, the Western region is known for authentic Bengali recipes while the Central region including Dhaka, favours fresh water fish. Dishes include Murgir Jhol (chicken curry), Chirer Polao (flattened rice with vegetables), Rui maacher kaalia (fish curry), Doi Maach (fish in yoghurt sauce), Sandesh Mishti (milk based sweet), Bandhakopir Torkari (Bengali Cabbage, Potato and Pea Curry) and Cholar daal (lentils). I opted to cook Dhaka Chicken Karahi (chicken curry) which was particularly spicy and tasty. I added lime juice and creme fraiche to tone it down a little.

Rating: 8/10 (although Bern said it was 9/10 with the additions I made to the dish!)

Serves 2
Prep time: 15 mins
Cook time: 30 mins

2 tbsp oil
1 & 1/2 ginger & garlic paste
2 large chicken breasts cut into chunks
1 medium piece ginger, sliced
1/2 tbsp crushed cumin seeds
1/2 tbsp crushed coriander seeds
1 tbsp red chilli flakes
1/2 tsp salt
1/2 cup water
1 onion, chopped
2 tomatoes, chopped
2 green chillies
Fresh coriander
1/2 tsp all spice powder

Heat the oil in a pan to a medium heat and fry the ginger and garlic paste for a few seconds.
Add the chicken and stir well to coat.
When the chicken changes colour (after a few minutes), add sliced ginger, cumin, coriander, red chilli flakes and salt and mix.
Add the water, reduce the heat and simmer for 10 minutes.
Add sliced green chillies, onions, tomatoes and fresh coriander, stir well and cook for 15 minutes. Add more water if it starts to dry out.
Add the all spice powder, stir well and cook for a minute.
Sprinkle with fresh coriander and serve with cooked basmati rice.

Cooking Dhaka Chicken Karahi

Dhaka Chicken Karahi

Rickshaw, Dhaka

Bengal Tiger

Buriganga River, Dhaka

Estonia

April 27, 2016January 31, 20171 Comment

The territory of Estonia consists of a mainland and 2,222 islands and islets in the Baltic Sea. It is bordered to the north by the Gulf of Finland, to the west by the Baltic Sea, to the south by Latvia, and to the east by Lake Peipus and Russia.

Invaded by both the USSR and Germany during WW2 and after, Estonia became independent (for the second time) in September 1991. The Singing Revolution is the term used for the events between 1987 and 1991 that led to the independence of Estonia, Latvia and Lithuania. The term was coined by an Estonian activist and artist, Heinz Valk, in an article published a week after spontaneous mass night-singing demonstrations at the Tallinn Song Festival Grounds. In 1989 in a landmark demonstration for independence, more than two million people formed a human chain stretching through Lithuania, Latvia and Estonia, called the Baltic Way. Despite not being directly involved in the WW2 (only fighting against the occupation of its land), Estonia lost around 20-25% of its population during the war; some left the country and some died as a result of the war.

The first version of the Skype software was created by three Estonians (Ahti Heinla, Priit Kasesalu, and Jaan Tallinn) in 2003, in cooperation with Janus Friis from Denmark and Niklas Zennström from Sweden. Today it has nearly 700 million users worldwide, of which over 100 million use it each month. Most of the development team and nearly half of all employees of Skype are still situated in Estonia. It is often described as one of the most internet-focused countries in Europe with Tallinn being listed among the top 10 digital cities in the world.

Tallinn’s Old Town is listed as a UNESCO World Heritage Site and it’s highlights include the award winning KUMU art museum, the Alexander Nevsky Orthodox Cathedral and Kadriorg Park. The residents of Tallinn receive completely free public transport, which has helped to reduce cars in the city and decrease pollution.

Traditional Estonian cuisine has substantially been based on meat and potatoes, and fish in coastal and lakeside areas. Today it is influenced by many countries. Recipes I came across include Taidetud vasikarind (Roast stuffed shoulder of veal) , Kringel (cinnamon buns), Karask (Barley bread) and Rosolje (sausages served with potatoes). I decided to cook Hakklihakotlet (ground meat patties) and I served them in burger buns with melted cheese. They were simple to make and pretty tasty.

Rating: 8/10

Makes 8 patties

Prep time: 20 mins
Cook time: 20 mins

220g lean ground beef
220g lean ground veal
220g ground lean pork
2 eggs
1 1/2 cup fresh breadcrumbs
1 tsp salt
1⁄4 tsp ground black pepper
1⁄2 cup onion, finely chopped
1/4 cup cold water
4 tablespoons vegetable oil

In a large mixing bowl, combine everything except for 1 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy.
Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining bread crumbs, coating all sides.
Heat the vegetable oil in a heavy frying pan over a medium to high heat.
Fry the patties 4 at a time for about 5-10 minutes on each side, keeping an eye on the heat so that they brown but don’t burn.
To make sure that they are fully cooked insert the tip of a knife into one of the patties and look to see that there is no pink. If it is still pink in the middle, lower the heat and cook for a few minutes longer.
Serve in burger buns with your choice of melted cheese.

Ingredients for Hakklihakotlet

Mix for Hakklihakotlet

Hakklihakotlet patties

Cooking the Hakklihakotlet patties

Hakklihakotlet

Tallinn old town

Greece

April 25, 2016January 31, 2017Leave a comment

Greece is on the Balkan Peninsula in southeastern Europe. It is mostly dry and mountainous with a large mainland and more than 1,400 islands, of which 227 are inhabited. Greece has 9000 miles of coastline, making it the 10th longest coastline in the world.

Greece has one of the longest histories of any country, and is considered the cradle of Western civilization. It is the birthplace of democracy, Western philosophy and the Olympic games. Athens is one of the world’s oldest cities with the first inhabitants present around the 11th-7th millennium BC.

Some interesting stats – it has by far the lowest number of fatal transport accidents per capita in the EU, one of the lowest death rates for cancer and one of the lowest divorce rates in the EU.

Three of the original Seven Wonders of the Ancient world were in Greece – the Statue of Zeus at Olympia, the Temple of Artemis at Ephesus and Colossus of Rhodes, none of which exist today. The amazing sights of the Parthenon, the Acropolis and Ancient Olympia are some of Greece’s ancient treasures, which along with it’s striking landscapes, and pleasing climate entices 16.5 million visitors a year.

Greece is the third largest producer of olives in the entire world. There are estimated to be around 120,000,000 olive trees in Greece, and some of the olive trees from the 13th century are still producing olives today.

The cuisine of Greece dates back several millennia, is hugely varied and includes a wide array of ingredients. Greek cuisine has evolved and absorbed numerous influences and influenced many cuisines itself. Some of their typical dishes are Fasolada (bean and vegetable soup), Souvlaki (skewered meat or fish), Moussaka (casserole of aubergine, minced meat and potato), Saganaki (fried cheese), Keftedes Arni (lamb meatballs), Sofrito (veal escalopes from Corfu). From the many recipes I came across, eventually I decided to cook Rabbit Stifado (slow cooked stew) which originates from Corfu.

Rating: 8/10

Serves 4 (alongside potatoes & veg)
Prep time: 10 mins + 2 hours marinating
Cook time: 1hr 15 mins

1 rabbit, jointed
2 tbsp tomato puree
2 bay leaves
4 tbsp red wine vinegar
150ml olive oil
1/4 tsp sugar
4 garlic cloves, roughly chopped
1 small cinnamon stick
Salt and black pepper
1/2 tsp allspice
1 sprig rosemary
150ml red wine
300ml hot water
675g button onions, whole

Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar.
Mix well and leave to marinate for at least 2 hours.
Remove the rabbit from the marinade and pat dry with kitchen paper.
Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry them in until quite brown on all sides.
Add the garlic, bay leaves, spices, rosemary, wine, tomato puree and sugar and the hot water.
Season with salt and pepper, bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
Meanwhile, heat the remaining olive oil in a frying pan, add the onions and saute gently for 15 minutes stirring occasionally, until golden all over.
After the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan.
Mix, then re-cover and simmer for a further 15 minutes.

Cooking the Rabbit Stifado

Meteora monastery, Greece

Parthenon, Athens

Oia village, Santorini

India

April 18, 2016January 31, 2017Leave a comment

India, the seventh largest country by area and second largest by population with over 1.2 billion people.

India was once a continent. More than 100 million years ago, when dinosaurs roamed the earth, most of what is now India was an island. It had broken off from an ancient supercontinent, referred to as Gondwanaland by paleogeographers and was moving slowly northwards. About 50 million years ago, the India continental plate collided with Asia, buckling the coastal area of both continents and creating the Himalayas. Evidence of this ancient history is provided by fossilised sea shells that can still be found high in the mountains. The plate on which the subcontinent rests continues to press slowly northwards, and is the reason why the height of Mount Everest increases slightly every year.

India has three of the world’s top ten megacities – one more than China. According to the UN, Delhi is now the second-largest urban agglomeration in the world, with Mumbai ranked seventh and Calcutta tenth. The population of Delhi and its immediate urban hinterland is now over 22.65 million, and is only surpassed by Tokyo. The 486.6-million worker Indian labour force is the world’s second-largest, as of 2011. The service sector makes up 55.6% of GDP, the industrial sector 26.3% and the agricultural sector 18.1%.

India’s telecommunication industry, the world’s fastest-growing, added 227 million subscribers during the period 2010–11, and after the first quarter of 2013, India surpassed Japan to become the third largest smartphone market in the world after China and the U.S.

There are more road deaths in India than any other country in the world. Officially about 115,000 people die on Indian roads each year – though a recent British Medical Journal study suggests that the true number of fatalities is closer to 200,000.

India has the world’s largest film industry. More than 1,100 movies are produced, on average, each year – that’s slightly ahead of Nigeria, twice as many as the American film industry and ten times as many as Britain produces.

Some interesting facts about the Taj Mahal:

– It took 22 years to build from 1631 to 1653.

– 20,000 workers and 1,000 elephants were involved in the build.

– Today’s value of the Taj Mahal is estimated to be around $10 billion dollars.

– It was built by Shah Jahan (Prince Khurram) for his wife – Mumtaz Mahal (Arjumand Bano Begum).

– Between 2 – 4 million people visit every year.

Indian cuisine is hugely diverse and is known the world over. Indian food differs across the various regions and is also heavily influenced by religious and cultural choices and traditions. Thankfully with a little help from my friend Aditi, I chose to cook 3 dishes – Murgh Punjabi (chicken curry from Punjab), Peas Pulao (peas with rice) and Chana Saag (chickpeas with spinach).

Overall rating: 8/10. The chana saag was a little too watery, so I have adjusted the recipe below with reduced water.

For the Murgh Punjabi:

500g chicken with bones or boneless (based on preference)

2-3 medium sized onion

3 tomatoes on the vine

3 garlic cloves

1 tsp chopped ginger

2-3 tbsp oil

Masala’s:

1 bay leaf

4 – 5 whole peppercorns

2-3 whole cloves

Half a cinnamon stick broken into smaller pieces

2-3 black cardamom

1/2 heaped tsp cumin seeds

Salt to taste

Pepper

Red chilli powder – to taste

4-5 teaspoons chicken curry masala powder

Fresh coriander, chopped

Sauté chopped onions till dark brown in the oil

Add chopped tomatoes

Keep sautéing mixture till the tomatoes and onions are well cooked and start releasing the oil

This should take 15-20 mins

Wait for mixture to cool and grind to paste consistency in a mixer

In a deep bottom pan, take some oil, add chopped ginger and chopped garlic

Once golden brown add bay leaf, peppercorns, black cardamoms, cinnamon, cloves and the cumin seeds

Once the cumin seeds are sizzling, add the onion tomato paste that you made earlier

Let it all cool together for 2 mins and then add red chilly powder, chicken curry powder, freshly ground pepper and salt to taste

Sauté mixture for 3-4 minutes

Add washed chicken pieces to the pan now

Sauté for 7-8 minutes till all the pieces are nicely covered with the masala and are sealed

Now add water (half a cup of water if you want the curry to have a thick consistency and want to serve it with Indian bread or 2 cups of water (approx) if you want to serve it with rice and want it to be more liquids)

Now bring to boil and once it’s boiling, put a lid on and reduce the flame to low for the chicken to simmer and cook for 10-15 minutes.

Keep stirring occasionally to ensure it doesn’t stick to the bottom of the pan16. Once cooked, garnish with chopped coriander and juliennes of ginger

For the Peas Pulao:

1 1/2 cups of basmati white rice

1/4 cup frozen peas

1 tsp cumin seeds

3 cups water (double the rice)

1 tbsp oil

Salt to taste

2 -3 pinches garam masala powder

In a deep bottom pan, heat the oil

Add the cumin seeds, once they start to sizzle, add the peas

Sauté for 2 minutes and add the rice

Add salt to taste and sauté the peas and rice to mix together

Add the water, bring to a boil

Let all the water get absorbed by the rice and peas and once you start to see holes in the rice, cover it with a lid and turn the flame off

Let it cook in its own steam for 7-10 mins, open the lid and spread the rice gently and turn it from top to bottom so that every rice particle can stand out separately and no lumps are formed

Put the lid again for another 4-5 mins

Your rice is ready, garnish with garam masala powder for aroma and flavour

For the Chana Saag:

Oil

250g spinach, washed

1/3 tsp cumin seeds

400g can of chickpeas

1/2 tsp dry ginger powder

3/4 tsp coriander powder

1/2 tsp fennel seeds

1/4 tsp cumin powder

1/2 tsp chili powder