Snack – Page 2 – A Year Cooking the World

Belize

October 9, 2016January 31, 2017Leave a comment

Belize, formerly British Honduras, is a country on the eastern coast of Central America. With a population of around 368,000 it has the least population density in Central America. Mayan culture persists despite nearly 500 years of European domination. The area that is now Belize included three distinct Maya territories: Chetumal province, Dzuluinicob province and a southern territory controlled by the Manche Ch’ol Maya. Impressive Mayan archaeological ruins can be found in the forms of “El Castillo” at Xunantunich and “Caana” at Caracol.

Belize has the longest barrier reef system in the Western hemisphere. At 190 miles long it is the second longest in the world and home to 70 hard coral species, 36 soft coral species and 500 species of fish. 60% of Belize’s land surface is covered by forest and 37% of it’s territory falls under some form of official protection. The Cockscomb Basin Wildlife Sanctuary is a nature reserve, founded in 1990 as the first wilderness sanctuary for the jaguar.

Popular recipes in Belizean cuisine include Stew chicken, Stewed Rice and Beans, Panades (corn dough stuffed with fish, chicken or beans), Chimole (‘black dinner’ or chicken soup), Sere (fish soup), Shrimp fritters and the rather unpleasantly named Bile up or boil up (boiled eggs, fish and/or pig tail, with cassava, sweet potatoes, plantains and tomato sauce). I opted to make Fry Jacks (deep fried dough) which are a traditional Belize breakfast food. The kids enjoyed them with icing sugar and chocolate spread. I had them with sausages and even though they were sweet, the combination of flavours was really good.

Rating: 8/10

Makes 14 – 16
Prep time: 20 minutes
Cook time: 15 – 20 minutes

2 cups flour
2 tsp baking powder
½ – ¾ tsp salt
2 tbsp shortening/butter
1 tbsp sugar (optional)
¾ cup whole milk
Oil for deep-frying

In a large bowl mix together the flour, sugar, baking powder and salt. Add shortening
Then make a well then add milk, knead dough for about 30 seconds to 1 minute to form soft dough
Divide dough into 7-8 equal pieces and set aside for about 10 mins
Place each one piece on a heavily floured board and roll out dough into a rough circle
Divide the circles in half and then cut a slit through the middle of the rolled out dough
In a large saucepan pour vegetable oil, until it is at least 3 inches or use a deep fat fryer and heat until oil is 350 degrees
Fry until golden brown about 3-5 minutes depending on size
Remove with a slotted spoon and drain on paper napkin. Let them cool
Serve with your choice of spreads. They also go well with sausages and bacon.

Ingredients for Fry Jacks (deep fried dough)

Making the Fry Jacks (deep fried dough)

Rolled out Fry Jacks (deep fried dough)

Frying the Fry Jacks (deep fried dough)

Fry Jacks (deep fried dough)

Mayan ruin at Xunantunich

Belize Barrier Reef

Belize jungle

Jaguar at Cockscomb Basin Wildlife Sanctuary

New Zealand

October 8, 2016January 31, 2017Leave a comment

New Zealand was first explored by the Maori known as Kupe around 1,000 years ago. He came across the Pacific from his Polynesian homeland of Hawaiki. Then in 1642, Dutch explorer Abel Tasman sighted a ‘large high-lying land’ off the West Coast of the South Island and named it ‘Staten Landt’. It was later changed to New Zealand by Dutch mapmakers. Tasman never actually set foot on New Zealand and ended up settling in Indonesia.

Some interesting facts
Wellington is the southernmost capital in the world
The first commercial bungee jump was made by AJ Hackett in the Kawarau Bridge in Queenstown in 1988
Of all the population in New Zealand, only 5% are humans, the rest are animals, making it the highest animal to human ratio in the world
It has the 9th longest coastline in the world, with a length of 15,134 km
According to the Corruptions Perception Index, New Zealand is the least corrupt nation in the world (tied with Denmark)

I had the pleasure of spending 6 weeks travelling around New Zealand during my round the world trip. It has so much to offer the visitor. My highlights were sailing around the stunning Milford Sound, wine tasting in Havelock North, skiing in Queenstown, taking in the views from Waiheke Island and strolling along the beach in The Bay of Islands.

When it came to researching New Zealand recipes, I sought advice from my dear friend Pauline who had a plethora of options ranging from lamb, bacon and egg pie, afghan biscuits, lamingtons and apple and bran muffins. I opted to make Louise Cake, which I took to my sisters for her Macmillan Champagne evening. They were pretty well received, despite very good competition!!

Rating: 9/10

Makes 12 – 24 pieces
Prep time: 30 minutes
Cook time: 25 minutes

Base:
75g butter, softened
55g caster sugar
2 egg yolks
1 Tbsp lemon juice
1¼ cups plain flour
½ tsp baking powder

Topping:
¼ cup raspberry, plum or blackcurrant jam
2 egg whites
½ cup caster sugar
½ cup fine desiccated coconut

Preheat the oven to 180ºC
Lightly grease a 20cm x 30cm shallow tin and line the base and sides with baking paper
Cream the butter and sugar until light and fluffy, then add the egg yolks and mix thoroughly
Add the lemon juice and then sift in the flour and baking powder and mix to a firm dough
Press the dough evenly into the prepared tin, and spread over the jam. You don’t need a thick layer
Beat the egg whites until stiff then gently fold in the caster sugar and the coconut using a metal spoon. Spread carefully over the jam, again trying to keep an even thickness. Sprinkle with a little more coconut
Bake for about 25 minutes until the coconut is just turning golden brown
Remove from the oven, and cut into squares or fingers while it is still warm
Cool in the tin on a wire rack

Ingredients for Louise Cake

Louise Cake

Queenstown

Kiwi bird statue

Bay of Islands

Milford Sound

Maoris

Egypt

September 24, 2016January 31, 2017Leave a comment

Egypt is a Mediterranean country linking North East Africa with the Middle East. It is the driest and sunniest country in the world and most of its land surface is desert.

Egypt’s northern coastline runs for 500 km along the mediterranean shores. One of the most popular places for visitors in the height of the summer, is the port city of Alexandria. Founded by Alexander the Great and once the seat of Queen Cleopatra. Its harbour entrance was once marked by the towering “Pharos Light House”, one of the Seven Wonders of the World, and it’s great library was renowned as the ultimate archive of ancient knowledge.

Cairo, Egypt’s sprawling capital, is set on the Nile River. At the heart of Cairo is Tahrir Square and the vast Egyptian Museum. Nearby Giza Necropolis is the site of the iconic pyramids and Great Sphinx. The old saying that Egypt is the gift of the Nile still rings true, without the river there would be no fertile land, no food, no electricity. Ancient Egypt experienced some of the earliest developments of writing, agriculture, urbanisation, organised religion and central government.

The Suez Canal is an artificial sea-level waterway in Egypt connecting the Mediterranean Sea to the Red Sea through the Isthmus of Suez. It was constructed by the Suez Canal Company between 1859-1869. At the Northern Gate, lies the city of Port Said, this is the third largest city in Egypt and was established in 1859 during the building of the Suez Canal.

Some traditional Egyptian recipes I came across were Ful Medami (stewed beans) , Molokeya (green soup with garlic and coriander) , Koshari (lentils, rice and macaroni, ) Eish Masri (pitta bread) and Basbousa (syrup cake). I opted to make Shawarma Lahme (chicken stuffed in pitta with tahina sauce) which we enjoyed as a tasty snack.

Rating: 8/10

Serves: 2
Prep time: 5 minutes + 4 hours marinating
Cook time: 10 minutes

250g chicken breasts
1 large garlic clove
1 tbsp lemon juice
2 tsp tomato paste
1 tbsp olive oil
2 tbsp plain yoghurt
1/2 tsp ground cumin
1/2 tsp ground coriander
Ground black pepper
Salt to taste
Pitta breads

Tahina sauce
2 tbsp tahini
2 tbsp lemon juice
2 tbsp warm water
1 garlic clove, minced
salt and pepper to taste

For the tahina sauce
Mix all the ingredients together in a bowl

Cut your chicken breasts into long strips. Make sure they are thin
Put the chicken in a bag with lemon juice, garlic, tomato paste, olive oil, yoghurt, spices, salt and pepper and put in the fridge for 4 hours or overnight
Heat some oil in a pan and fry the chicken for 10 minutes
Serve with pitta, tahini and salad leaves

Shawarma Lahme (chicken stuffed in pitta with tahina sauce)

Vanuatu

September 18, 2016January 31, 2017Leave a comment

Vanuatu is situated between the Coral sea and the South Pacific sea, 2,500 km, northeast of Sydney, Australia. It is a Y shaped archipelago consisting of 82 islands of volcanic origin, 65 of which are inhabited. The islands are rugged with deserted beaches and rumbling active Volcanoes. Mt Yasur is popular with visitors as it is possible for 4×4 vehicles to get within 150m of the crater rim. The climate in Vanuatu is tropical and they have a long rainy season. In March 2015, Cyclone Pam devastated much of Vanuatu and caused extensive damage to all of the islands. Cyclone Pam is possibly the worst natural disaster to affect Vanuatu.

The mainstays of the economy are agriculture, tourism, offshore financial services and raising cattle. Copra, cocoa, kava and beef account for more than 60% of Vanuatu’s total exports. The roots of the kava plant are used to produce a drink with sedative, anesthetic, euphoriant, and entheogenic properties. It has been used to treat anxiety, stress and depression.

Vanuatu is widely recognised as one of the premier destinations in the South Pacific region for scuba divers wishing to explore coral reefs. A key attraction is the wreck of the US luxury cruise liner converted troop carrier “President Coolidge” on Espiritu Santo island, which sank during World War II and is one of the largest shipwrecks in the world, accessible for recreational diving.

Traditional staple foods of Vanatu cuisine include yam, taro, banana, coconut, sugarcane, tropical nuts, greens, pork, chicken, and seafood. I came across recipes for Lap Lap (root vegetable cake layered with coconut milk, meat or fish cooked in an underground pit), Nalot (boiled or roasted taro, and banana or breadfruit mixed with grated coconut and water) , Tuluk (tapioca dough filled with shredded pork) , Banana and Peanut Butter Biscuit, Sweet potato salad, Gato (doughnuts) and Tanna soup (chicken and coconut soup). I decided to make coconut scones, which had a very subtle coconut flavour and went well with butter and jam.

Rating: 6/10

Makes 12
Prep time: 10 minutes
Cook time: 15 minutes

4 tbsp coconut cream
1/2 cup dessicated coconut
2 teaspoon sugar
1 egg
2 cups flour
1 tsp baking powder

Preheat the oven to 180c
Beat together the coconut cream, sugar, and egg
Add the dry coconut and baking powder and beat together well
Add flour gradually until it’s all added and blended well together. The dough should be slightly strong
Bring the mixture together with your hands and roll into a sausage shape.
Cut into 12 slices and place them on a greaseproof paper lined baking tray
Bake for 15 minutes, or until they are light brown

Nigeria

September 13, 2016January 31, 2017Leave a comment

Nigeria, the “Giant of Africa”, is the most populous country in Africa with approximately 184 million inhabitants and it is also Africa’s largest economy (overtaking South Africa in 2014). The key contributors to Nigeria’s economy are telecommunications, banking, and its film industry. ‘Nollywood’, as the film industry is known, is rated as the third most valuable film industry in the world based on its worth and revenues generated.

Nigeria has a few interesting world records, namely:
The largest Internet café is ChamsCity Digital Mall with facilities in Lagos and Abuja, Nigeria, each with 1,027 computer terminals.
The largest group of carol singers was 25,272 by Godswill Akpabio unity choir at the Uyo Township Stadium, Akwa Ibom, Nigeria in 2013.
The largest football shirt measures 73.55 m (241 ft 3 in) wide and 89.67 m (294 ft 2 in) long and was created by Guinness Nigeria Plc.

Highlights for visitors to Nigeria include Kano, West Africa’s oldest surviving city, Nike Art Gallery in Lagos, the walled city of Zaria, the sacred forest in Yoruba Oshogbo and Gashaka Gumpti National Park.

Spices, hot chilli peppers, palm oil and groundnut oil are common ingredients in Nigerian cuisine. Dishes I came across were Balangu (grilled meat), Banga soup (soup made from palm nuts), Afang (vegetable soup), Moimoi (steamed bean pudding), Funkaso (millet pancakes) and Groundnut chop (peanut stew). I cooked Suya (Nigerian chicken skewers) which were incredibly spicy, a little too much for me, Bern enjoyed them but didn’t really like the peanut flavour.

Rating: 6/10

Serves: 4
Prep time: 10 minutes
Cook time: 6 minutes

1 tbsp garlic powder
1 tbsp ground ginger
1 tbsp paprika
2 tbsp cayenne powder
1 tbsp dried onion flakes
2 tbsp peanuts, finely minced
500g boneless skinless chicken breast
2 tbsp groundnut oil

Mix all the dry ingredients together
Slice the chicken into thin pieces. Sprinkle with the seasoning mix, and allow to marinate for 5 minutes
Thread the chicken onto skewers and brush with the oil
Grill or BBQ for 3 minutes on each side, or until chicken is cooked through
(if using wooden skewers, soak them for at least half an hour before using to avoid them burning)
Serve with salad in pitta bread, with rice or chips

Ingredients for Suya (Nigerian chicken skewers)

Suya (Nigerian chicken skewers)

Lagos, Nigeria

Osun-Osogbo Sacred Grove, Nigeria

Kano city, Nigeria

Gashaka Gumpti National Park

Germany

September 11, 2016January 31, 2017Leave a comment

Germany is in Western and Central Europe and is the most populous European Union state, with about 82 million inhabitants. Its capital and largest city is Berlin, which incidentally has more bridges than Venice and is home to Europe’s largest inland water network. It also boasts Zoologischer Garten, the largest zoo in the world. Most of Germany has a temperate seasonal climate dominated by humid westerly winds. Winters are cool and summers tend to be warm.

Germany has the world’s fourth largest economy by GDP and so has a very high standard of living. As a global leader in several industrial and technological sectors, it is both the world’s third largest exporter and importer of goods.

Germany is the seventh most visited country in the world, with over 30 million international tourists annually. More than 30% of Germans spend their holiday in their own country, with the biggest share going to Mecklenburg-Vorpommern in the north, where you will find a unique mixture of nature, culture and urban flair in towns varying from centuries-old tradition to innovative modernity.

German restaurants have become the world’s second most decorated after France. The Michelin Guide of 2015 awarded eleven restaurants in Germany three stars. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. There are more than 1,500 different types of sausage. Popular dishes include Sauerkraut (fermented shredded cabbage), Sauerbraten (beef pot roast usually served with dumplings), Wurst (white sausage), Spätzle (German noodles), Kartoffelsalat (potato salad), Königsberger Klopse (meatballs in white sauce) and Semmelknödel (dumplings made with breadcrumbs). I opted to make Rhabarberkuchen (German rhubarb cake) which was delicious with a little drizzle of double cream!

Rating: 9/10

Serves: 10 slices
Prep time: 30 minutes + 2 hours chilling time
Cook time: 40 minutes

For the pastry
200g flour
100g unsalted butter
5 tbsp sugar
1 egg

For the filling
6-7 stalks rhubarb (500g)
3 egg yolks
100g caster sugar
125g ground almonds
3 egg whites
Icing sugar for dusting

Crumble the butter into the flour and sugar with your fingers until they have breadcrumb consistency
Add egg and work into a ball and knead on a lightly floured surface for a couple minutes until smooth
Wrap in foil or clingfilm and refrigerate for at least 2 hours
Preheat the oven to 190°C
Wash rhubarb, and cut into 1/2 in (1-2 cm) pieces
Grease a 9″” springform baking tin with butter
Roll out the dough into a large circle and line the pan with it, pressing the dough up the sides. If it falls apart in some parts, just press it in. Prick the pastry with a fork
Separate the egg yolks and egg whites into separate bowls. Beat the egg yolks with half of the sugar (50g or about 1/4 cup) until creamy. Gently mix in the ground almonds.
In a the other bowl, beat the egg whites until it forms stiff peaks like a meringue and then quickly beat in the rest of the sugar
Gently fold in the egg yolk and almond mixture
Put the rhubarb into the springform pan evenly accross the pastry
Pour over the egg mixture and even off the surface. Push down the sides of the dough if it’s too high up the pan.
Bake for 40 minutes. Remove, and let cool for 10 minutes in the pan before removing from the cake tin
Once completely cooled, sprinkle with icing sugar and enjoy with cream

Ingredients for Rhabarberkuchen (German rhubarb cake)

Pastry for Rhabarberkuchen (German rhubarb cake)

schwerin-castle-mecklenburg-vorpommer — Schwerin Castle, Mecklenburg-Vorpommer

brandenburg-gate-berlin — Brandenburg Gate, Berlin

Kuwait

September 11, 2016January 31, 2017Leave a comment

Kuwait, an Arab country on the Persian Gulf, shares borders with Iraq and Saudi Arabia. Kuwait has a population of 4.2 million people, of which 1.3 million are Kuwaitis and 2.9 million are expatriates. Kuwait City, the capital, is known for its modern architecture, ranging from skyscrapers to the striking Kuwait Water Towers, regarded as a landmark and symbol of modern Kuwait.

Oil reserves were discovered in 1938 and are now the world’s sixth largest. In the 1980s, Kuwait experienced a period of geopolitical instability and an economic crisis following the stock market crash. Petroleum accounts for half of GDP and 90% of government income. The Kuwaiti dinar is the highest valued currency in the world.

Kuwait is the only country in the world with no natural water supply from lakes or reservoirs. It uses wells and performs desalination of sea water for drinking and other purposes. It opened its first grass golf course in 2005, The Sahara Golf & Country Club.

Popular dishes in Kuwaiti cuisine include Firga’a (rice cooked with tomatoes, potatoes and aubergine), Jireesh (cooked spelt with chicken or lamb, tomatoes and spices), Mutabbaq samak (fish served over rice) and Balaleet (sweet saffron noodles). I made Gers ogaily (Kuwaiti perfume cake) which we weren’t too taken with. The ‘perfume’ factor created a bit of a strange taste. Mum and Dad thought it was quite nice.

Rating: 4/10

Serves:10 slices
Prep time: 30 minutes
Cook time: 40 – 50 minutes

2 cups plain flour
1 ½ tsp baking powder
¼ tsp salt
4 tbsp sesame seeds
½ tsp saffron
1 tbsp sugar
4 eggs
1 ½ cup caster sugar
½ cup (113 g) butter, melted and cooled
1 cup (250 ml) milk, room temperature
1 tsp cardamom powder
1 tsp rosewater

Preheat oven to 180°c
Butter and flour the sides and bottom of a 9” springform cake tin and set aside
In the mortar, crush the saffron threads with 1 tsp of sugar until it’s a powder
Add 2 tablespoons milk to saffron powder and leave to soak for at least 10 minutes
In a large bowl, sift together the flour, baking powder, salt and two tablespoons sesame seeds. Set aside
In the bowl of the stand mixer fitted with the whisk attachment, whisk the eggs and sugar until light and thick and frothy. The mixture should triple in the volume. About 10 – 12 minutes on medium to high speed
In a large measuring cup, combine the butter, milk, cardamom, rosewater and saffron mixture
Using a large slotted metal spoon (or a wooden spoon), gently fold in the dry and wet ingredients into the eggs, beginning and ending with flour. Fold from top to bottom until combined.
Pour into the prepared cake tin. Sprinkle with sesame seeds
Bake for 40 to 50 minutes, or until a skewer inserted in the middle come out clean and the cake has shrunk from the sides of the tin
Cool completely on a wire rack and serve with tea or coffee

Gers Ogaily (Kuwaiti perfumed cake)

Ingredients for Gers Ogaily (Kuwaiti perfumed cake)

Gers Ogaily (Kuwaiti perfumed cake)

Kuwait Water Towers

Saffron & milk mix

Bahamas

September 11, 2016January 31, 2017Leave a comment

The Bahamas is an archipelago in the Atlantic Ocean consisting of more than 700 islands, cays, and islets. Its capital is Nassau on the island of New Providence. Grand Bahama and Paradise Island, home to many large scale hotels, are among the best known. Scuba diving and snorkelling sites include the massive Andros Barrier Reef, Thunderball Grotto (used in James Bond films) and the black-coral gardens off Bimini.

The Bahamas became a British Crown colony in 1718, when the British clamped down on piracy. After the American War of Independence, the Crown resettled thousands of American Loyalists in the Bahamas and they in turn brought their slaves with them establishing plantations on land grants. The Bahamas became a haven for freed African slaves. The Royal Navy resettled Africans here liberated from illegal slave ships, American slaves and Seminoles escaped here from Florida and the government freed American slaves from US domestic ships that had reached the Bahamas due to weather. Slavery in the Bahamas was abolished in 1834. Today the descendants of slaves and free Africans make up nearly 90% of the population. Issues related to the slavery years are part of society.

The Bahamas relies on tourism to generate most of its economic activity. It accounts for over 60% of the Bahamian GDP. The Bahamas attracted 5.8 million visitors in 2012, more than 70% of which were cruise visitors. A highlight for any visitor surely would be ‘Pig Beach’ on Big Major Cay where you can swim with approximately 20 pigs and piglets.

Popular ingredients in Bahamian cuisine are fish, seafood, pork, peas, potatoes and rice. Traditional recipes include peas and rice, macaroni cheese, conch chowder and rum cake. I made Bahamian Johnny cake which we had for breakfast with butter and jam. We enjoyed it very much.

Rating: 8/10

Serves: 10 slices
Prep time: 30 minutes
Cook time: 35 minutes

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup sugar
½ cup cold butter, cut into small cubes
⅔ cup milk

Mix all the dry ingredients together in a large bowl
Cut in butter using a pastry cutter or your hands, working the mixture until it resembles breadcrumbs
Add milk and combine until you have a soft dough consistency
Knead on a floured surface until smooth
Preheat the oven to 176c
Let the dough rest for 10 minutes, then transfer into a greased 9×9-inch tin
Bake for 30-35 minutes, until the edges of the cake begin to turn a light golden brown
Let it cool on a wire rack before serving

Ingredients for Bahamian Johnny cake

Bahamian Johnny cake

Swimming pig

Tropical beach, Bahamas

Liechtenstein

September 5, 2016April 4, 20201 Comment

Liechtenstein is a 25km long doubly landlocked principality situated between Austria and Switzerland. It is the smallest German-speaking country and the only German-speaking nation that doesn’t share a border with Germany. Liechtenstein is located in the Upper Rhine valley of the European Alps and the mountain slopes are well suited to winter sports. They have won a total of nine medals at the Winter Olympics, all for alpine skiing, but have never won a medal at the Summer Olympics and is the only country to have won Winter Olympic medals but not Summer Olympics. Liechtenstein has the world’s third highest per capita income behind Qatar and Luxembourg and has one of the world’s lowest unemployment rates at 1.5%. Liechtenstein is the largest producer of false teeth in the world.

Liechtensteiner cuisine has been influenced by the cuisine of nearby countries, particularly Switzerland and Austria. Their diet consists of dairy, potatoes, green vegetables, beef, chicken and pork. Traditional dishes include Käsknöpfle (pasta covered with cheese), Hafaläb (corn bread loaf), Ribel (cornmeal based dish) and Geschnetzelte Schweinsleber (sliced pork liver with green pepper). I decided to make Alperrosti (potato and bacon rosti with fried egg), which we had for breakfast. It was a flavoursome and fulfilling start to the day!

Rating: 8/10

Serves: 2
Prep time: 20 minutes
Cook time: 25 – 30 minutes

300g potato
4 rashers streaky bacon
3 eggs
50g butter
50g gruyere
salt & pepper

Peel and grate the potatoes. Put them in a tea towel and squeeze all of the moisture out
Fry the bacon until crispy, pour the oil into a cup and reserve
Chop up the bacon into small peices
Mix the potato and bacon together, add salt and pepper and a whisked egg
Add half the butter and some of the bacon frying oil to the frying pan used for the bacon
Add half the potato mixture and flatten into a disk. Fry on a medium heat for about 5 minutes
Flip the rosti and cook for 12-15 mins on a lower heat
Remove the cooked rosti to a warmed plate and repeat with the remaining potato mix
Add grated gruyere to the top of each rosti and slide it onto a tray which can go under the grill
Whilst grilling the rosti, fry 2 eggs and place one on top of each of the rostis

Ingredients for Alperrosti (potato and bacon rosti with fried egg)

Cooking Alperrosti (potato and bacon rosti with fried egg)

Alperrosti (potato and bacon rosti with fried egg)

Venezuela

September 4, 2016January 31, 2017Leave a comment

Venezuela, located in northern South America has a 1,700 mile coastline and is the 33rd largest country in the world. It is rich in natural resources such as petroleum, natural gas, iron ore and gold. Venezuela has the largest oil reserves in the world, surpassing Saudi Arabia with 297.6 billion barrels in 2013. More than 60% of Venezuela’s international reserves is in gold, most of which, is located in London.

A few facts
Venezuela has more Miss Universes and more Miss Worlds than any other country. Venezuelan beauties have won the Miss Universe title 7 times, Miss World 6 times, Miss International 6 times, and Miss Earth 2 times till date.
Venezuela’s name comes from the Italian word “Veneziola” that literally means “piccola Venezia” (little Venice)
Lake Maracaibo which is connected to the Gulf of Venezuela at the northern end is the largest lake in South America and one of the oldest on earth (20-40 million years old)
The Monument to the Virgen de la Paz en Trujillo, Venezuela is the world’s highest statue of the Virgin Mary
The Angel Falls or Kerepakupai Meru means “waterfall of the deepest place” and is the world’s highest uninterrupted waterfall, with a height of 979 metres (3,212 ft) and a plunge of 807 metres (2,648 ft).

Staple foods in Venezuela include corn, rice, plantain, yams, beans and several meats. Recipes I came across were Cachitos (ham croissants), Pabellón criollo (shredded beef with rice, beans and plantains) , Arepas (corn cakes) , Mandocas (corn fritters) , Pasticho (Venezuelan lasagne), Bien me sabe (coconut cake), Pisca Andina (chicken stew) and Tajadas (fried plantains). I opted to make Butter cookies which came out a little thinner than I’d hoped, but were tasty nonetheless.

Rating: 8/10

Makes 12
Prep time: 25 minutes
Cook time: 20 minutes

170g butter
1/4 cup caster sugar
1 cup plain flour
1/4 cup icing sugar
1/4 teaspoon of vanilla extract

Clarify the butter by placing it in a small pan over low heat, until melted
Let it simmer until the foam goes to the top of the melted butter
Remove the pan from the heat and let stand for about 5 minutes
Skim the foam from the top and discard. Pour it into a bowl using a fine mesh strainer
With an electric mixer, beat the butter for about 3 minutes
Add the sugar, vanilla and beat until well blended
Add the flour, and continue beating for 2 minutes
Form the dough into a ball. Wrap in clingfilm and place in the fridge for 30 minutes (don’t leave it any longer or it will become too hard)
Preheat the oven to 350 F
Roll 2 tablespoons of dough between your palms into balls and place the balls on a large greased baking sheet about 1/2-inch apart
Slightly flatten the balls using your hands
Bake the cookies until golden on top, about 20 minutes
Let them cool for about 5 minutes on the baking sheet
Dust the cookies with icing sugar

Lake Maracaibo

Clarifying the butter

Venezuelan Butter cookies

Monument to the Virgen de la Paz en Trujillo, Venezuela

Ingredients for Venezuelan Butter cookies

Venezuelan Butter cookies

Angel Falls, Venezuela

Venezuelan Butter cookies

Trinidad and Tobago

September 2, 2016January 31, 2017Leave a comment

Trinidad and Tobago is a dual island Caribbean nation off the coast of northeastern Venezuela. They lie on the continental shelf of South America, and are thus geologically considered to lie entirely in South America. Until 10,000 years ago, Trinidad and Tobago were both part of the South American mainland. Arawak Indians inhabited what they knew as the “Land of the Hummingbird” before the arrival of Christopher Columbus in 1498, who called the island La Trinidad, or “The Trinity.” Tobago got its name from its shape resembling a tobacco pipe (tavaco) used by local natives. In 1962, Trinidad and Tobago became independent but retained membership in the British Commonwealth.

Famous for the capital, Port of Spain’s annual carnival which is held on the Monday and Tuesday before Ash Wednesday. Traditionally, the festival is associated with calypso music, however, recently Soca music has replaced calypso as the most celebrated type of music.

Other highlights for the visitor include Fort King George, Pirate’s Bay, Botanical Gardens, Brasso Seco rainforest village and Pigeon Point. Splash out for a week at the Coco Reef Tobago or grab a bargain at The Coral Cove Marina hotel.

Trinidad and Tobago has one of the most diverse cuisines in the Caribbean and is known throughout the world. Popular dishes include Baigan Chokha (spicy baked aubergine), Callalo and curried pumpkin soup, Cassava and saltfish pie, Doubles (curried chickpea sandwich) , Macaroni pie , Curried crab and dumplings , Gyros (spit roasted meat in a wrap) and Pelau (rice with pigeon peas, chicken or beef). I opted to make Pineapple chow (pineapple with lime, garlic, coriander & chilli), which was very unusual. The combination of garlic and pineapple was a little troublesome for my palate, but it had a nice zingy flavour of lime, coriander and chilli with sweet pineapple.

Rating: 6/10

Serves: 4 as a small starter or snack
Prep time: 10 minutes + 20 minutes cooling time

1 ripe or almost ripe pineapple
1 clove garlic, finely chopped
2 tbsp finely chopped coriander
Juice of 1 lime
1/4 scotch bonnet pepper, finely chopped
Salt and black pepper

Remove the skin from the pineapple, slice the fruit into rings and then cut each ring into chunks (about 1 1/2 inches wide)
In a plastic bag or container combine the pineapple chunks with the garlic, coriander, half the lime juice, half the chopped pepper, and a liberal sprinkling of salt and black pepper then shake well
Taste and add more lime juice, hot pepper and/or salt to suit your taste
The chow should have a nice balance of hot, sweet, salty and sour, with noticeable punch from the garlic and pepper
Set aside for 20 minutes or so to allow the flavors to develop fully

Pirate's Bay, Tobago — Pirate’s Bay, Tobago

Trinidad Carnival, Queens Park Savannah, Port of Spain, Trinidad & Tobago — Trinidad and Tobago Carnival

Pigeon Point Tobago — Pigeon Point, Tobago

Bosnia and Herzegovina

August 19, 2016January 31, 2017Leave a comment

Bosnia and Herzegovina, BiH for short, is located in Southeastern Europe on the Balkan Peninsula. It declared sovereignty in October 1991 and independence from the former Yugoslavia on 3 March 1992. The country’s name comes from the two regions Bosnia and Herzegovina, which have a very vaguely defined border between them. Bosnia occupies the northern areas which are roughly four-fifths of the entire country, while Herzegovina occupies the rest in the southern part of the country. The name “Bosnia” comes from an Indo-European word Bosana, which means water. (There are 7 major rivers and over 100 lakes).

The town of Međugorje located in the mountains near Mostar has been popular with Catholic pilgrims since 1981, when six local children claimed they had seen visions of the Blessed Virgin Mary. Over 1 million people make the pilgrimage each year. The name Međugorje literally means “between mountains”.

Perućica is one of the last remaining primeval forests in Europe, located near the border with Montenegro and part of the Sutjeska National Park. The tallest measured Norway Spruce (63 m) is located here.

According to the Guinness book of records the largest fish stew ever made, weighed 3,804 kg was by the Tourist Organisation of the Municipality of Prnjavor in Bosnia and Herzegovina on 19 August 2014. However in April 2015, a dozen Bosnian chefs from Sarajevo outperformed the record by making a traditional stew weighing 4,124 kg. It took 8 hours and served 15,000 portions. The record has not yet been verified by a Guinness World Records committee.

Some of the traditional Bosnian dishes I came across, other than enormous stews, included Zeljanica (spinach and feta pie), Begova Čorba (Bosnian soup), Grašak (pea stew), Sarma (meat and rice rolled in pickled cabbage leaves) and Krofna (filled doughnuts). I decided to make Ćevapi (meat kebabs) which were fairly simple but needed a good amount of seasoning which the recipe I followed had omitted to include, so ours were rather bland. I’ve adjusted the recipe below to include more seasoning.

Rating: 6/10

Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes

1 tbsp butter
1⁄2 onion, finely chopped
1 garlic clove, finely chopped
250g lean lamb mince
250g lean beef mince
1 egg white, lightly beaten
1 tbsp sweet paprika
1 tbsp salt
fresh ground pepper
2 tbsp onions, finely chopped
4-6 pitta breads

Melt the butter over medium heat, add the onions and fry until translucent
Add the garlic for a few minutes whilst stirring to prevent burning. Remove from the heat and let cool for 10 minutes
Mix the ground lamb, ground beef., the cooled onion/garlic mixture, egg white, paprika, salt and pepper and mix well.
Shape the meat into unappetizing looking little cylinders, which are the traditional shape
Cover with clingfilm and refrigerate for at least one hour
Pan fry the cevapi in a little olive oil until nicely browned, about 8 – 10 minutes
To serve, toast the pitta, then cut in half and make a pocket in each one
Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions

Ćevapi (meat kebabs)

Ingredients for Ćevapi (meat kebabs)

Ćevapi (meat kebabs)

Making the world’s largest stew in Sarajevo!

Međugorje_St.James_Church — St James Church, Međugorje

Stari Most bridge, Mostar — Stari Most Bridge, Mostar

Perucica, Bosnia and Herzegovina — Perućica, Bosnia and Herzegovina

Una River, Bosnia and Herzegovina — Ana River, Bosnia and Herzegovina

Tonga

August 18, 2016March 15, 2017Leave a comment

The Kingdom of Tonga is an archipelago of 169 islands in the Pacific Ocean and 36 of the islands are inhabited. Spread over 500 miles from north to south, there are 3 main island groups – Vava’u, Ha’apai, and Tongatapu. 70% of the population living on the main island of Tongatapu. Tonga became a constitutional monarchy in 1875 and remains the only monarchy in the Pacific. King Tupou VI has reigned since 18 March 2012.

Rugby union is the national sport and they are very proud of the national team known as the Sea Eagles. Like New Zealand, Tonga performs a war-like dance before matches called the “Sipi Tau”.

Tourism is the 2nd largest source of Tongan earnings with 45,000 visitors in 2013. Highlights include Ha’amonga ‘a Maui Trilithon (the South Pacific’s stonehenge), St Joseph’s Cathedral, Mapu’a ‘a Vaea Blowholes, Ha’atafu Beach and ‘Anahulu Cave.

Tongan cuisine features taro, yams, bananas, coconuts, and fish baked in leaves. Traditionally they would have eaten one meal at lunchtime each day that had been cooked in an ‘umu’ (earth oven). Nowadays they have adopted a more western meal schedule of breakfast, light lunch and dinner. Some Tongan dishes include Faikakai topai (dumplings in sweet coconut syrup), Lo’I Feke (Octopus in coconut cream) , Lū sipi (taro leaves with lamb), Kapisi Pulu (cabbage and corned beef in coconut cream) , Keke Vai with Banana (Banana Pancakes) and Oka Ita (Tongan ceviche). I opted to make coconut bread which was a little crumbly but quite tasty.

Rating: 7/10

Makes: 8 – 10 slices
Prep time: 15 minutes
Cook time: 1 hour

3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup desiccated coconut
1 egg
1 & ½ cup coconut milk
¼ cup sugar
½ tsp scraped vanilla bean

Preheat the oven to 180 degrees
Mix flour, baking soda, salt and grated coconut in a bowl
Whisk egg, add sugar, vanilla and coconut milk and mix well
Add wet ingredients to dry ingredients and mix well
Pour into greased loaf tin
Bake for 1 hour and remove from the tin to a cooling rack

Nuku Island Vava'u — Nuku Island Vava’u Tonga

Vietnam

August 8, 2016January 31, 2017Leave a comment

I visited Vietnam in 2002 during my world tour and it was one of my favourite places, despite probably the longest, most uncomfortable journey I endured getting there. We left Vientiane in Laos at around 8pm, in a crammed full bus with no air con and tiny bench seats, and arrived in Hanoi 34 hours later. The roads were bumpy to start and got progressively worse, so much so you had to stand up every 10 minutes or so to help ease the bone shaking. Thanks to a landslide at the usual border crossing, we had to take a 10 hour detour and after a 3 hour wait at the Vietnamese border and changing to an even smaller, more crammed bus we eventually arrived. Travelling around Vietnam back then was generally best organised through tour operators via set routes and site seeing landmarks. It was possible to travel independently however it was much more expensive so I had booked a full 3 week tour taking in the key highlights.

There is so much to see and do in Vietnam but among my favourites were Halong Bay (a stunning area of limestone karsts and scattered isles), the hill tribe villages of Sapa, Ho Chi Minh’s Museum of Chinese and American War Crimes (now called the War Remnants Museum), shopping in Hue and Hoi An and Mui Ne beach.

I was spoilt for choice with the huge array of Vietnamese dishes available. It is considered one of the healthiest cuisines in the world. A typical family meal would include bowls of rice, meat, fish or seafood, a clear broth or soup and dipping sauces. Recipes I considered were Pho Bo or Ga (noodle soup with beef or chicken), Bánh canh (thick rice noodle soup), Bánh bao (steamed bun dumpling), Gà nướng sả (grilled chicken with lemongrass), Súp măng cua (asparagus and crab soup) and Bánh mì (vietnamese baguette). Having tasted them many times in Vietnam, I decided to make Goi Cuon (salad rolls) which had a lovely fresh taste.

Rating: 8/10

Serves: 2 (makes 6-8 spring rolls)

Prep time: 45 minutes + 20 minutes marinating
Cook time: 5-6 minutes

280g pork shoulder or loin steaks, thinly sliced
1 garlic cloves, crushed
1 shallot, finely chopped
1/2 tbsp fish sauce
1/2 tsp sugar
1 tsp freshly ground black pepper, or to taste
2 tbsp vegetable oil

Hoisin Peanut Dipping Sauce
1/2 cup hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
2 tbsp smooth peanut butter
1/2 tbsp rice vinegar
1 garlic clove, crushed
1/2 red chilli, finely chopped (or more if you want more heat)

To assemble the salad rolls
6 – 8 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh coriander
Bean sprouts

In a plastic bag combine the pork, garlic, shallot, fish sauce, sugar, pepper and oil and marinate in the fridge for 20 minutes or more
On a grill or BBQ cook the pork for about 2-3 minutes on each side
In blender, combine all the ingredients for the hoisin peanut dipping sauce
In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Take care not to over soak your rice paper wrapper
Place on work surface and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper)
On the top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper, then place meat, coriander, cucumber and beansprouts
Roll up the salad roll about 1/3 way through, then fold in the sides before rolling up fully
Serve with hoisin peanut dip

Rolling the Goi Cuon (salad rolls)

Hoisin peanut dipping sauce

Cooking the pork

Marinating the pork

Goi Cuon (salad rolls)

Ingredients for Goi Cuon (salad rolls)

Goi Cuon (salad rolls)

Making the Goi Cuon (salad rolls)

Hoisin peanut dipping sauce

Lanterns in Hoi An Vietnam — Lanterns in Hoi An, Vietnam

Halong Bay Vietnam — Halong Bay, Vietnam

Namibia

August 8, 2016January 31, 2017Leave a comment

Namibia, “Land of the Brave” according to the national anthem, is situated in southern Africa between the Namib and the Kalahari deserts. The Namib (meaning “vast place”) coastal desert is one of the oldest in the world, it’s sand dunes are the highest in the world and they are a rich source of diamonds. The Sperrgebiet (meaning “Prohibited Area”) National Park, also known as Diamond Area 1, was created by the Germans in 1908, it was then taken over by the South Africans and De Beers had full ownership until the 1990s when the Namibian government bought a fifty percent stake, forming a partnership called the Namdeb Diamond Corporation. Namibian diamonds are the highest valued in the world and were worth $550 dollars per carat in 2012 vs Russian diamonds (the world’s largest producer) at $82 per carat.

A few other interesting facts:
Namibia is the second least densely populated country in the world after Mongolia
It has the largest number of cheetahs in the world
Namibia is one of only two countries in the world that has desert dwelling elephants
‘Hoba’, the world’s largest intact meteorite landed in Namibia weighing over 60 tonnes
It is the fifth largest producer of uranium in the world and is expected to become the second largest once the Husab mine reaches full production in 2017

Highlights for the tourist include the sand dunes at Sossusvlei, Spitzkoppe (the ‘Matterhorn of Africa’), the Skeleton Coast, Etosha National Park and the Fish River Canyon gorge. In 2010, Lonely Planet named Namibia the 5th best tourist destination in the world in terms of value.

Namibian cuisine varies by region but staple foods include pap (porridge), meat, game and fish. A few dishes I came across were Potjiekos (small pot stew), sheep’s tails, veldt bread and Namibian black eyed peas. However, I decided to have a go at ‘Kapana’ which is simply grilled meat, generally beef. It is a highly popular street food found in the Windhoek Katutura area. It can be served on its own, with spices or with vetkoeks (fat cakes). A special thanks to Chantel from the Namibian Chefs Association who gave me some advice to ensure it’s authenticity. Even though we have a fabulously large gas BBQ, I bought a disposable charcoal BBQ so it had the ‘real’ taste. We thought the vetkoeks were a little sweet and overpowered the meat, but were a very tasty treat for breakfast the next morning!

Rating: 9/10

Serves: 2
Prep time: 20 minutes + 1 – 2 hours proving time
Cook time: 15 minutes

For the kapana
2 ribeye steaks (choose chunky steaks with a good amount of fat)
coarse sea salt
fresh ground black pepper
groundnut oil
hot chilli sauce (optional)
disposable BBQ

For the vetkoeks (makes 4)
2 cups flour
7g instant dry yeast
1/2 tbsp sugar
1/2 tsp salt
1 1/2 tbsp oil
1 cup warm water
vegetable oil for deep frying

For the vetkoeks
Sieve flour and combine all the dry ingredients in a big bowl
Add the oil and then water bit by bit until you get the consistency of a soft bread dough. The mixture must still be quite sticky.
Place the dough on a floured surface and gently knead for 5-10 minutes
You may need to add a little more flour to the dough to prevent it sticking to your fingers
Place the dough in a clean bowl and cover with a cloth and set aside in a warm place until the dough has doubled in size, about 1 – 2 hours
Divide the dough into 4 portions and mould into balls
Deep fry a few vetkoek at a time over a medium/low heat until golden brown, about 10 minutes

For the kapana
Light the disposable BBQ 20 minutes before you want to use it
Generously season the steaks and rub a little groundnut oil all over
Grill the steaks on the BBQ for 5 minutes on each side for medium rare steaks and then rest for 2 minutes
Serve with the vetkoeks and hot chilli sauce

Ingredients for vetkoeks

Dough for vetkoeks

Vetkoeks (fat cakes)

Ingredients for Kapana (grilled meat)

Kapana (grilled meat)

Kapana (grilled meat) with Vetkoeks (fat cakes)

Montenegro

August 6, 2016January 31, 20171 Comment

Montenegro – Crna Gora or Black Mountain, allegedly named by the Venetians when they saw the pine forests on Mount Lovćen which were apparently so dense that from far away the mountain looked black. 60 percent of the country is more than 1,000 meters (3,280 feet) high, with the tallest peak, Zla Kolata, reaching to 2,534 metres (8,314 ft) which is located on the border of Montenegro and Albania. It became an independent nation in 2006, after 55% voted for independence in a referendum.

In Montenegro, ‘Krvna Osveta’ (blood feud) is a law of vendetta which has been practised since medieval times and still occurs today. It is an oath of revenge for vendetta, meaning that a person must take revenge on whoever killed his relative by killing the murderer or one of the murderer’s close relatives.

Montenegro is considered one of the fastest-growing tourist destinations with 1.7 million visitors in 2015. National Geographic Traveler features Montenegro among the “50 Places of a Lifetime”. It has a coastline of 293 km with over 120 beaches and 3 Unesco world heritage sites; the Historical Region of Kotor, Stećci Medieval Tombstones Graveyards and Durmitor National Park.

Traditional Montenegrin cuisine has influences from Italian, Turkey, Serbia and Croatia. Popular dishes include Jagnjeća Supa (Lamb broth), Brav u miljeku (lamb cooked in milk), Čorbast Pasulj (bean stew with smoked ribs), Priganice (fritters or flat doughnuts) and Sac (meat slow roasted in ashes under an iron dome). I opted to cook Balšica tava (Veal in Royal Sauce). Randomly, we had this for breakfast, I’m not entirely sure why we thought it would be a good idea, perhaps because it has eggs in it and some recipes suggested it was like an omelette! Had we walked some of the Montenegrin mountains and worked up an appetite, I think this dish would be a pleasant reward, however the watery texture wasn’t really our cup of tea.

Rating: 6/10

Serves: 1 as a main, 2 as a light snack
Prep time: 10 minutes
Cook time: 20 minutes

50g carrot, chopped
50g onion, chopped
160g veal fillet
30g. butter, melted
1 bayleaf
salt, to taste
2 eggs
100ml sour cream
100ml whole milk
fresh parsley, chopped finely

Pre heat the oven to 200°C
Cut the veal into approximately 50g chunks, add to a saucepan along with the vegetables and bayleaf
Cover the contents of the pan with water and add 1/2 tsp salt
Bring to a boil, reduce to a simmer, then cook for about 15 minutes
Drain through a sieve, then place in a small oven proof pan and drizzle the melted butter over the top
Place in the oven and roast for about 8 minutes
Meanwhile, make the “royal sauce” by whisking together the eggs, milk and cream
Pour over the meat, until completely covered then return to the oven and cook for 7 minutes
Finish it under the grill for a few minutes to give it colour
Sprinkle with the chopped parsley and serve

Ingredients for Balšica tava (Veal in Royal Sauce)

Ethiopia

August 4, 2016March 2, 20171 Comment

Ethiopia is a landlocked country in the northeast African region known as the Horn of Africa. It is the only African nation that has never been colonised. It is the most populous landlocked country in the world and it’s population has grown from 33.5 million in 1983 to 87.9 million in 2014. The population is forecast to grow to over 210 million by 2060. According to WaterAid UK over 44 million people (more than half the population) do not have access to clean water.

Most Ethiopians are farmers and herders. Deforestation, drought, and soil degradation have caused crop failures and famine during the past few decades. At the beginning of the 20th century, around 35% of Ethiopia’s land was covered by trees, but research indicates that forest cover is now approximately 11.9% of the area. It produces more coffee than any other nation in Africa and remains it’s most important export.

With 9 altogether, Ethiopia has the most UNESCO World Heritage Sites in Africa. These include the ruins of the city of Aksum, dating from the 1st to the 13th century; the fortified historic town of Harar Jugol containing 82 mosques; the Lower Valley of the Awash, where the oldest fossil skeleton of a human was found (called Lucy) dated back to 3.2 million years ago and Lalibela, where there are 11 medieval cave churches from the 13th century.

Typical Ethiopian cuisine includes Injera (spongy flatbread), Wat (spicy stew), Tibs (fried meat with vegetables) and Kitfo (raw beef marinated in spice). Some other recipes I came across were Sambusa (fried & filled dough pastry), Yekik Alicha (yellow lentils with turmeric sauce) and Doro dabo (chicken bread). I made Misir Wot (spicy lentil stew) which contains 2 traditional Ethiopian ingredients – niter kibbeh (spiced butter) and berbere (spice blend). It it usually served with injera, but we had it on it’s own and thoroughly enjoyed it. We felt it would work equally well with some roast lamb.

Rating: 9/10

Serves: 1 or 2 as a side dish
Prep time: 40 mins
Cook time: 40 mins

1/2 cup red lentils
2 tbsp niter kibbeh or unsalted butter
1/2 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp berbere spice blend
1 small tomato, cored and chopped or a few cherry tomatoes, chopped
Salt, to taste

For the niter kibbeh
120g butter
1/2 tsp grated fresh ginger
1/4 tsp ground turmeric
seeds from 1 cardamom pod
1/4 cinnamon stick
pinch of ground nutmeg
1 small whole clove
1/2 small garlic clove, peeled and finely chopped

For the berbere spice blend
1/4 tsp fenugreek seeds
1/4 tsp black peppercorns
2 whole cloves
1/2 tsp crushed chillies
1 tsp ground coriander
pinch ground allspice
1/2 tsp ground cardamom
1 tbsp onion powder
1 heaped tbsp paprika
1/4 tbsp garlic salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
pinch ground cinnamon

Rinse the lentils in a sieve under cold running water and set aside
Heat the butter in a medium saucepan over medium heat
Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds
Add the reserved lentils, 1/2 tbsp of the berbere spice blend, tomato, and 2 cups water to the saucepan
Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, 25 – 30 minutes
Stir in the remaining berbere and season generously with salt
Serve immediately

For the niter kibbeh
Melt the butter and heat it until it foams. At this point add the other ingredients. Reduce the heat and simmer very gently for about 20 minutes. Do not stir. This will separate out the milk solids, leaving a clear butter mix on top
Cool the mixture, strain a few times through a sieve or muslin and discard the milk solids
You can store the spiced butter in the fridge in a sealed jar and use as desired.

For the berbere spice blend
Combine fenugreek seeds, peppercorns, and cloves in a small frying pan. Heat over medium high heat until fragrant and toasted, about 3 minutes. Do not burn. Set aside.
Grind the crushed chillies in a pestle and mortar. Add the toasted spices and grind until fine.
In a medium bowl, combine the ground toasted spice mixture with the remaining ingredients. Mix together until well blended.
Store in an airtight container.

Ingredients for Misir Wot (spicy lentil stew)

Ingredients for Berbere spice blend

Making the niter kibbeh (spiced butter)

Berbere spice blend

Misir Wot (spicy lentil stew)

Obelisk of Aksum Ethiopia — Obelisk at Aksum, Ethiopia

Harar Jugol Ethiopia — Harar Jugol, Ethiopia

Qatar

August 3, 2016January 31, 2017Leave a comment

The State of Qatar is the richest country in the world, thanks to it’s natural gas and oil reserves. It is surrounded by the Persian gulf and shares its only land border with Saudi Arabia. A bridge has been in the planning since 2008 to link Qatar and Bahrain, known as the Qatar Bahrain Friendship Bridge at a cost of $5 billion. Construction was due to start in 2009 but as of Jun 2015 work still hadn’t started and according to Bahrain’s foreign minister it is unlikely to complete much before Qatar host the 2022 Fifa World Cup, the first time it will be held in an Arab nation. Qatar’s football team has never qualified for the World Cup.

The legislation of Qatar is based on a mixture of civil law and Islamic Sharia Law. Blasphemy is punishable by up to seven years in prison, Homosexuality is a crime punishable by the death penalty and drinking alcohol in public may incur a sentence of between 40 and 100 lashes. In 2014 they launched a modesty campaign to remind tourists of the modest dress code. This could prove challenging for the western visitors to the World Cup in 2022.

With no income tax, Qatar’s unemployment rate as at Jun 2013 was 0.1% and approximately 14% of households are dollar millionaires. It relies heavily on foreign labour to grow the economy and 96% of the workforce are migrant workers. With annual tourist visits of 2.9m in 2015, the Qatar Tourism Authority has set an ambitious goal of 7.4 million by 2030. Lonely Planet’s highlights include the Museum of Islamic Art, Al Corniche waterfront promenade and Souq Waqif.

Popular Qatari dishes include Qashid (swordfish and rice), Margooga (vegetable stew), Mathrooba (stewed meat and beans), Machbous (rice with mutton or chicken), Om Ali or Umm Ali (bread and rice pudding) and Harees (whipped wheat). I opted to make Motabel (aubergine dip) which was pretty simple to make but I overdid it with the garlic and tahini. I’ve reduced the quantities in the recipe below.

Rating: 5/10

Serve: 2 as a snack
Prep time: 15 minutes
Cook time: 30 – 40 minutes

1 aubergine
1 level tbsp tahini
1 tbsp olive oil
1 small clove garlic mashed to a paste with a sprinkling of salt
2 tbsp lemon juice
1 green chilli pepper, seeds removed and chopped
Freshly ground pepper

Preheat the oven to 200c and roast the aubergine for 30~40 minutes
Let the aubergine cool for 15 minutes, then remove the charred skin and chop or mash the flesh in a bowl
In a blender, combine the garlic, tahini and chilli and blend to a coarse paste
Add the mashed aubergine, olive oil, salt and pepper to taste and blend until smooth
Stir in lemon juice and drizzle a little olive oil on top
Serve as dip with toasted pitta bread

Ingredients for Motabel (aubergine dip)

Motabel (aubergine dip)

Souq Waqif Qatar

Doha Qatar

Saudi Arabia

August 1, 2016January 31, 2017Leave a comment

The Kingdom of Saudi Arabia was founded in 1932 by Ibn Saud, who is known within the Arab world as Abdul Aziz. As King, he presided over the discovery of petroleum in Saudi Arabia in 1938 and the beginning of large scale oil production after WWII. In accordance with the customs of his people, Abdul Aziz headed a polygamous household. He had 22 wives and almost a hundred children. Of his 45 sons, 6 went on to become king.
Saudi Arabia has since become the world’s largest oil producer and exporter, controlling the world’s second largest oil reserves. It relies on the oil industry for almost half of its GDP.

The percentage of Saudi Arabia’s population that is female is one of the lowest in the world. Women are not permitted to drive, open bank accounts, work, travel or go to school without the express permission of a male guardian. In December 2015, women were allowed to vote for the first time, and 979 women ran for office.

Saudi Arabia is the birthplace of Islam and home to Islam’s two holiest shrines – Mecca (where the Prophet Muhammad received the word of Allah), and Medina (where Muhammad died in A.D. 632). One of the five pillars of Islam is performing Hajj, by traveling to Mecca, Saudi Arabia, at least once. Approximately two million people a year make the pilgrimage.

The cuisine of Saudi Arabia has been influenced by Turkish, Indian, Persian, and African food. Pork is not allowed due to Islamic dietary laws. Popular dishes include Khouzi (lamb stuffed with chicken that is stuffed with rice, nuts and sultanas), Shawarma (meat kebab), Kabsa (meat and vegetables with rice), Markook or Shrak (flatbread), Saleeg (white rice cooked in broth) and Murtabak (stuffed pancake). I opted to make the simple but tasty Dajaj Mashwi (Arabian grilled chicken) which I served with aioli and a mixed salad.

Rating: 8/10

Serves: 4
Prep time: 15 minutes + 1 hour marinating
Cook time: 20 minutes

4 boneless chicken breasts
1 tsp paprika
1 tsp mild chilli powder
1 tsp ground coriander
1 tsp salt
1 tsp ground black pepper
1 tbsp lime juice
1 tsp olive oil

Quick aioli dip
4 garlic cloves, pressed
1/2 tsp coarse sea salt
1 cup mayonnaise
2 tbsp olive oil
2 tbsp fresh lemon juice
Fresh ground black pepper

Using a mallet, flatten the chicken breasts and place them in a plastic bag
Add all the spice powders to the bag with the lime juice and olive oil
Let the chicken marinate in the fridge for about an hour
Place the chicken breasts in foil and wrap well
Cook them on a hot BBQ for 15 – 20 minutes, then remove from the foil and cook directly over the heat for 5 minutes to give them some colour
Serve hot, with aioli and mixed salad

Quick aioli dip
Mash garlic with 1/4 teaspoon salt in small bowl until paste forms
Whisk in mayonnaise, olive oil, and lemon juice
Season to taste with coarse sea salt and freshly ground black pepper

Ingredients for Dajaj Mashwi (Arabian grilled chicken)

Mecca Saudi Arabia — Mecca, Saudi Arabia

Medina Saudi Arabia — Medina, Saudi Arabia

Kenya

August 1, 2016January 31, 20171 Comment

I visited Kenya for a holiday over 20 years ago and was fortunate to enjoy a 2 day safari in Tsavo East National Park. It was my first experience of seeing elephants, giraffe and lions in their natural habitat and it took my breath away. I remember staying overnight in a little round hut on stilts in the middle of the park, listening to the intriguing sounds of the animals during the night. It was a truly wonderful experience.
Tsavo East is the oldest and largest of Kenya’s national parks, open since 1948. Famous for the Tsavo lions, a population of lions, where adult males often lack manes entirely.

Other highlights of Kenya include the annual migration of wildebeest across the Masai Mara, views of Mount Kenya, sipping a cold Tusker beer watching the sunset, beautiful beaches at Kikambala (where my mum has always wanted to go), Lamu and Watamu.

The Kenyan food staple is ugali (cornmeal paste) usually served with stewed meat and/or vegetables. There are different varieties of cuisine based on the region. In Central Kenya popular ingredients are ngwaci (sweet potatoes), ndũma (taro root, known in Kenya as arrowroot), ikwa (yams), and mianga (cassava). In the western area near Lake Victoria favourites are Gweno (chicken), Aliya (sun dried meat), Onyoso (a type of ant), and Dede (grasshoppers). Other recipes I came across include Ingoho (luhya-style chicken), Githeri (beans and corn), Sukuma Wiki (collard greens or kale) and Mutura (Kenyan sausage). I decided to cook Nyama Choma (grilled meat) which I served with Kachumbari (Tomatoes and Onions) as is tradition. It is a very popular dish across Kenya and it seems there is usually someone in the family who is ’the grill pro’ and is in charge of ensuring it doesn’t burn. We also had some roasted potatoes too. It went down a storm, particularly the Kachumbari, which I had made before for Chad so twice it has scored 10/10!

Rating overall: 9/10

Serves: 4 hungry people
Prep time: 30 – 40 minutes + 3 hours marinating
Cook time: 40 minutes

For the Nyama Choma
2 chicken breasts on the bone, cut in half
4 small chicken thighs on the bone
800g beef short ribs
juice of 1 large lemon – approx 100ml
100ml light soy sauce
150ml olive oil
1 inch fresh ginger, grated
2 large garlic cloves, bashed
A few fresh rosemary sprigs, roughly chopped
A few fresh thyme sprigs, roughly chopped

For the Kachumbari
20 cherry tomatoes, halved
1 small red onion
1 red chilli, deseeded and finely chopped
Juice of 1 lime
2 tbsp olive oil
Salt and black pepper
3 tbsp fresh coriander, chopped
1 ripe avocado, sliced

For the Nyama Choma
Add the lemon juice, soy sauce, olive oil, fresh ginger, garlic, herbs, salt and pepper to a bowl and whisk until well blended
Put your chicken into a sealable bag and your beef ribs into a separate sealable bag
Divide the marinade equally between the chicken and the beef and place the sealed bags in the fridge for 3 hours
When ready to cook, light your bbq and cook the meat until it is gently charred but not black!! Approximately 5 – 10 minutes
Wrap the beef and chicken pieces in separate pieces of foil along with any marinade mix that’s left and leave them in the foil on the bbq for 25 minutes
Take them out of the foil and place them directly on the heat for a few minutes to give them a good colour
Let the meat rest for 5 minutes and then serve with the Kachumbari and roasted potatoes

For the Kachumbari
Slice the onions thinly and put them in a small bowl of salted water for 15 minutes, then rinse through with cold water
Put the onions into a salad bowl, along with the tomatoes, chilli and coriander
In a jug mix together the lime juice and olive oil with some salt and pepper
When ready to serve, garnish with the slice avocado and pour over the dressing