Snack – Page 5 – A Year Cooking the World

Norway

February 22, 2016January 31, 20171 Comment

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

Some interesting facts about Norway:

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

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

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

– All prisoners in Norway have internet in their cells.

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

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

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

Rating: 8/10

Makes 15 buns

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

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

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

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

Enjoy!

the-fjord-483189_1280 — Norwegian fjord village

Madagascar

February 22, 2016January 31, 2017Leave a comment

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

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

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

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

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

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

Rested batter

cooking the mofo gasy

Ring tailed lemur

Madagascan lizard

Burma / Myanmar

February 21, 2016January 31, 2017Leave a comment

Well is it Burma or is it Myanmar?

That’s a tricky question … so we’ll start with the basics. It is the largest country in mainland Southeast Asia, and the 40th-largest in the world. It has a population of over 55,000 with the majority being Buddhist. The capital is Yangon.

There has been a hell of a lot going on here so I’ve tried to do my best to summarise (very badly). There’s a bit more info here than I would usually go into, which is at the request of one of my intellectual readers!

The country has been called “Burma” in English since the 18th century.

General Aung San, who was generally considered the father of independent Burma was assassinated in 1947.

Burma became independent from the UK in 1948.

In 1962, left-wing general Ne Win staged a coup, banned political opposition, suspended the constitution, and introduced the “Burmese way of socialism.”

In 1987, Ne Win suddenly cancelled certain currency notes which caused a great down-turn in the economy as it wiped out the savings of the vast majority of people. The main reason for the cancellation of these notes was superstition on Ne Win’s part, as he considered the number nine his lucky number—he only allowed 45 and 90 kyat notes, because these were divisible by nine.

After 25 years of economic hardship and repression, the Burmese people held massive demonstrations in 1987 and 1988. These were brutally quashed by the State Law and Order Council (SLORC).

In 1989, the military government officially changed the name of the country to Myanmar. At the same time, they changed the name of Rangoon, the former capital, to Yangon.

Daughter of the assassinated general Aung San and leader of the opposition, Aung San Suu Kyi, was awarded the Nobel Peace Prize in 1991, which focused world attention on SLORC’s repressive policies.

In Nov 2005, the military junta, in a massive and secretive move, relocated the seat of government from the capital Yangon to a mountain compound called Pyinmanaa in Naypyidaw. The move perplexed many, and the junta was vague in its explanation, saying, “Due to changed circumstances, where Myanmar is trying to develop a modern nation, a more centrally located government seat has become a necessity.”

In May 2008, Cyclone Nargis ravaged the Irrawaddy Delta and Yangon, killing 22,500 people and leaving up to a million homeless. Another 41,000 people were reported missing and feared dead. Most of the death and destruction were caused by a 12-foot high tidal wave that formed during the storm.

Days after elections in Oct 2010, the country’s first elections in 20 years, opposition leader Aung San Suu Kyi was freed after nearly 20 years under house arrest, she won a seat in parliament and took office in May. Thousands of supporters gathered outside her home, where she gave a speech calling for a “peaceful revolution”.

The country’s first Parliament in 20 years convened in Jan. 2011 and elected Prime Minister Thein Sein as president. The military junta officially disbanded in March 2011. However, Parliament is civilian largely in name only. The military won about 60% of the seats in October 2010 elections, and another 25% are reserved for members of the military

In his first year as president, Thein Sein initiated stunning changes in political and economic philosophy that saw a loosening of the tight grip the authoritarian junta held on the country. He initiated talks with opposition leader Aung San Suu Kyi, allowed her and her party, the NLD, to run in upcoming parliamentary elections, freed more than 800 political prisoners and signed a cease-fire with ethnic Karen rebels.

In Jan. 2012 the U.S. restored full diplomatic relations with Myanmar following a visit from Hilary Clinton, Secretary of State in Dec 2011.

In 2015, Aung San Suu Kyi announced that her party, the National League for Democracy (NLD), would take part in the election after boycotting the previous one in 2010, which was condemned for irregularities by international organisations.

In Feb 2016 Aung San Suu Kyi won the election in a landslide victory, but she cannot become president due to the constitution, which among other things:

i) prevents leaders having foreign relatives, her two sons are both British citizens; and
ii) demands the president has military experience, of which she has none.

According to Transparency International, Burma ranked 157 out of 177 countries in terms of perceived corruption. The Corruption Perceptions Index ranks countries/territories based on how corrupt a country’s public sector is perceived to be. It is a composite index, drawing on corruption-related data from expert and business surveys carried out by a variety of independent and reputable institutions

And on to the cooking. Through my research I came across Mohinga (rice vermicelli with fish soup), which is the traditional breakfast dish and Burma’s national dish, Sanwinmakin (Semonlina cake) and Laphet Thohk (pickled tea leaf salad). Also popular are curries of many varieties. I chose Kyetha hin (chicken curry).

Rating: 9/10

Prep time: 30 mins
Cook time: 40 mins

390g chicken breast cut into bite size
1/2 med onion, chopped roughly
1 large garlic clove, smashed
1 strip of lemon peel, sliced
1/2 tsp ginger, grated
Vegetable oil
3/4 tbsp salt
1/2 tsp turmeric
1/4 tsp chilli powder
2 cups water
1 tbsp tomato puree
1/2 tbsp fish sauce
1/4 tsp tamarind paste or use tbsp lemon juice
Fresh coriander, chopped
Pinch ground cardamom

Blend the onion, garlic, lemon peel and ginger with a little oil to make a smooth paste.
Heat 1 tbsp oil in a pan and when hot add the paste, salt, turmeric & chilli powder.
Fry over a med heat for a few minutes stirring regularly and add a few drops of water if it starts to stick to the pan.
Reduce to a low heat and simmer for 10 minutes until all the liquid has evaporated and its turned deep brown.

Add the chicken pieces, stirring well to coat with the paste.

Cover and simmer for 15 minutes. T

hen add the water, potato, tomato puree, fish sauce, tamarind or lemon juice and stir to mix well.

Cover and continue to simmer for another 20 – 25 minutes, until the potato is soft.

Turn the heat off, sprinkle over the coriander & cardamom.

Serve with boiled rice.

Ingredients

Cooking the curry

Kyetha Hin (chicken curry)

Burma Myanmar temples

Buddhist nuns

Azerbaijan

February 21, 2016January 31, 20171 Comment

South of Russia, Azerbaijan is on the west coast of the Caspian Sea with the Caucasus Mountains in the northwestern border of this republic. The oil rich capital is Baku, with a population of c. 2m. Marco Polo visited Baku in 1264 and witnessed the oil being collected, he said “there is a fountain from which oil springs in great abundance”. Azerbaijan gets its name from Atropates, a Persian nobleman. He ruled over the present-day Azerbaijan. His name evolved over a millennia, and in modern Persian translates to “The Treasury” and “The Treasurer” of fire or “The Land of the Fire”.
Azerbaijan is home to the first known fireplace, discovered in Azikh Cave, the largest cave in Azerbaijan, and also one of the ancient proto-human habitations in human history, that dates back to 700,000 – 500,000 years ago.
In 1879, the Nobel brothers, founders of Nobel Prize, set up their oil company in Azerbaijan; The Nobel Brothers Petroleum country. The Nobel brothers from Sweden acquired much of their wealth from Azerbaijan’s oil industry.
The former world chess champion Garry Kasparov hails from Baku.
Tea is the most popular drink in Azerbaijan. Traditionally served in a pear shaped glass, the drink is often consumed through lumps of sugar or jam, held in the mouth.
A few of the popular dishes in Azerbaijan cuisine include Plov (saffron covered rice), Dolma (minced and spiced lamb wrapped in vine leaves), and Dyushbara (meat dumplings). Also very popular are kebabs, which is what I opted to cook – Lyulya (lamb kebab). There is an Azerbaijan restaurant near Ravencourt Park, where they serve ‘Lulle’ kebab for £9.49.
Rating: 8/10

Prep time: 20 mins
Cook time: 15 mins
Serves 2 as a large starter

220g lamb neck fillet
20g suet
1/2 onion chopped
Salt & pepper

Blend the lamb, suet and onions in food processor. Add salt, pepper and then leave it in the fridge for 30 minutes.
Rinse your hands in salted water, mould into 6 sausages and skewer.
Preheat the grill and cook for 10-15 minutes, turning so they are brown on all sides.
Serve with flatbread and chutneys.

Kebab skewers

Under the grill

Voila!

Enjoy!

Sweden

February 16, 2016April 13, 20205 Comments

Some interesting stats about Sweden:

86% of Swedes live in cities

There are 95,700 lakes in Sweden, making up approx 9% of its total area

The highest & lowest ever recorded temperatures are 38 degrees celsius (Jun) and -53 celsius (Feb)

Swedes are entitled to 480 days of paid parental leave, 90 of those days are reserved for the Dad

Students are paid $187 per month to attend high school

They’ve won 25 Oscars over the years – Ingrid Bergman won 3

Despite being a military power in the 17th century and one of the world’s largest producers of weapons, Sweden has not participated in any war for almost two centuries, including both world wars

With a tax rate of 51.4% of GDP, Swedes are one of the most highly taxed populations in the world. Ironically, they are generally happy to pay a high tax rate, and the Swedish word for tax is skatt, or “treasure.”

Between 300,000 and 400,000 moose (Alces alces) roam the Swedish woods. Over 100,000 are shot during the annual hunt, and about 250,000 people participate in the hunt. The moose is also considered the most dangerous animal in Sweden. Every year, they cause approximately 6,000 road accidents.

ABBA is the fourth-best selling music act in history, after Elvis Presley, the Beatles, and Michael Jackson. The group has sold over 375 million records worldwide. At one point, ABBA was second only to Volvo as Sweden’s biggest export earner.

And finally .. 1.8m Ikea meatballs are eaten on average every day worldwide!

When it comes to the food, I really was spoilt for choice. Some of the mouthwatering temptations include Semlas (cream filled buns), Jansson’s temptation (a creamy potato and anchovy casserole), Västerbotten cheese pie & a huge array of fish & shellfish dishes. However, I simply couldn’t resist the obvious. I cooked Köttbulla (Swedish meatballs) and they were absolutely delicious!

Rating: 10/10

45g fresh white bread, crusts removed and bread cut into 1/2-inch pieces
1/4 cup milk

2.5 tbsps unsalted butter

1/2 medium onion, chopped finely
340g minced beef chuck (about 20% fat)
140g minced pork (about 25% fat)
2 tsp salt
1 large egg
1/8 tsp ground white pepper
Pinch ground allspice
Vegetable oil, for frying
1.5 tbsp flour
1 cup chicken stock
1/2 tsp soy sauce
1/4 tsp apple cider vinegar
Chopped flat-leaf parsley, for garnish

In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk absorbed, about 10 minutes.
Meanwhile, in a small skillet, melt 1 tablespoon butter over medium-high heat.
Add half of the onion and cook, stirring, until onion is golden and tender, about 5-6 minutes.
In a stand mixer fitted with the paddle attachment or in a food processor, combine minced beef, minced pork, bread and any remaining milk, cooked onion, remaining raw onion, salt, egg, white pepper, and allspice.
Starting on low speed and increasing to medium-high, beat mixture until ingredients are thoroughly combined, about 30 seconds to 1 minute.
Line a baking sheet with parchment paper.
Dipping your hands in water as needed to prevent meatball mixture from sticking, roll roughly 1-tablespoon-sized portions of meatball mixture into balls slightly smaller than golf-ball size.
Transfer to lined baking sheet.
Set a rack over a clean baking sheet and heat oven to 200°F. Heat about 1/2 inch of oil in a wide skillet to 350°F.
Working in batches, lower meatballs into oil and fry, turning until well browned all over, about 2 minutes. Transfer browned meatballs to the rack and keep warm in the oven.
In a medium saucepan, melt remaining 1.5 tablespoons butter over medium-high heat until foamy.
Whisk in flour and cook, whisking, until raw flour smell is gone, about 3 minutes.
Whisk in chicken stock, bring to a boil, lower heat to a simmer and cook until thickened, about 3 minutes.
Whisk in soy sauce and cider vinegar. Season with salt and white pepper.
Add meatballs to gravy and stir to coat. Simmer until meatballs are heated through.
Serve with buttered mashed potatoes.

Frying the meatballs

Swedish meatballs

Swedish meatballs with mash

Sundborn lake

Nortalja channel bridge

Swedish Moose

Tajikistan

February 12, 2016January 31, 20172 Comments

Tajikistan, a landlocked former Soviet republic, covers an area of 142,000 sq km (55,000 sq miles). It borders Kyrgyzstan in the north, China in the east, Afghanistan in the south and Uzbekistan in the northwest. The capital is Dushanbe.
The area of Tajikistan has been inhabited since 4000 BC.
The Pamir mountains, topping 7,000 meters (23,000 feet) and known locally as the “Roof of the World”, make up more than 90 percent of its territory There are more than 900 rivers in Tajikistan and about 20 main lakes.
The legendary Silk Road passed through Tajikistan going from China to Europe. The Silk Road (or Silk Route) is an ancient network of trade routes that were central to cultural interaction through regions of the Asian continent connecting the West and East from China to the Med. The Silk Road derives its name from the lucrative trade in Chinese silk carried out along its length.
Tajikistan remains the poorest of the 15 post-Soviet nations.
According to wiki, part of the 1985 American comedy film, Spies Like Us, directed by John Landis starring Chevy Chase and Dan Aykroyd was set in Tajikstan. Although they didn’t actually do any filming there.
The cuisine of Tajikstan includes Plov (a rice dish fried with vegetables & meat), Qurutob (salted cheese) and Fatir (flaky flatbread). I decided to cook lamb kebabs with mint & star anise. They were a very unusual (if not an acquired) taste.
Rating: 7/10

Kebabs:
400g ground lamb
1 large red onion
1 medium tomato
2 tsp salt
1 tsp ground black pepper
1 tsp ground coriander
4 star anise corms, ground
1 tsp ground cinnamon
1 tbsp fresh, chopped mint leaves
1 small bunch of coriander leaves, chopped (15-20 sprigs)
3 hot, dried, red chili peppers
1/4 cup flour (optional)
Stew:
2 large yellow onions, peeled, sliced and separated into crescents
3 tbsps unsalted butter
1 tsp granulated sugar
1 generous tbsp of garlic, peeled and chopped
3 hot, dried red chili peppers
1/2 tsp salt
1/4 tsp ground black pepper
1 small bunch of coriander leaves, chopped (15-20 sprigs)
1 cup beef stock
1/2 cup plain yogurt

1. In a food processor combine onion tomato and spices and blend lightly so that the vegetables are chopped but still have their form. Add meat, blend lightly again to mix. Let set in the refrigerator for several hours before rolling into kebabs.
2. Preheat grill on the highest setting. Remove meat mix from refrigerator and roll the kebabs into sausages or loaves about 3 inches long and 1½ inches wide. Flour very lightly, if desired, to help the meat hold together.
3. Place on a baking sheet that has been oiled or sprayed. Cook about 6 inches from the flame for 5 minutes on each side. If meat still feels soft to the touch, cook for another few minutes, but do not let the kebabs burn. When done, remove from heat and set aside as you make the stew.
4. Melt butter in a large saucepan or sauté pan. When hot, add onions and sauté briefly to coat the onions. Cook for a few minutes stirring often and then add the sugar and lower the heat to the lowest setting. Let onions cook and caramelize, stirring them only every 10 minutes or so. When they are light brown and very soft, add the garlic, chili peppers and coriander and stir well. Cook until garlic begins to brown.
5. Add the yogurt and the beef stock to the onions and garlic, stirring well. Add the lamb kebabs and, if necessary, add more beef stock. Cover and continue to cook over a low flame until the kebabs are hot. Serve the kebabs on a bed of rice or bulgur and spoon the onions and sauce over the kebabs for a bit of extra flavor.

Indonesia

February 8, 2016January 31, 20171 Comment

The fourth most populated country in the world with over 255m people and it has the fourth largest coastline.

It comprises of over 17,000 islands that lie between the Pacific Ocean & the Indian Ocean. The most known islands are Sumatra, Bali & Java. Java is the most populated island in the world.

Some of Lonely planet’s highlights include; catching waves at Ulu Watu, Bali’s surfing mecca; Java’s Borobudur temple; trekking to Dani villages in Papua’s Baliem Valley and the enigmatic orangutan in Tanjung Puting National Park.

There are 400 active volcanoes, more than any other country. Krakatoa is the site of the largest volcanic eruption ever recorded. Occurring on August 27, 1883, it had a force equivalent to 2,000 Hiroshima bombs and resulted in the death of 36,000 people.

It is home to some pretty scary wildlife, namely, the Komodo dragon (the largest lizard on earth), Python Reticulates, (the longest snake in the world) and the largest volume of shark species, approx 150.

As for Indonesia’s cuisine, according to wiki it is one of the most vibrant and colourful in the world, full of intense flavour. So hopefully we are in for a treat! I was entertaining friends so I opted for 3 of the most popular dishes; Sate Ayam Madura (chicken satay with peanut sauce); Padang Style Beef Rendang (rich beef curry) and Nasi Goreng (fried rice).

Rating: 10/10 – Sate, 9/10 – Rendang Beef and 8/10 – Nasi Goreng. Overall 9/10

Sate Ayam Madura

Peanut Sauce:
250g peanut, toasted/roasted
3 candlenuts (kemiri)
6 red chilies
4 tbsp palm sugar
2½ tsp salt
600 ml water
Satay:
600 gram chicken thigh meat, cut into ½ inch cubes
4 tablespoon sweet soy sauce (Kecap manis)
2 tsp oil Bamboo skewers (about 20)

Peanut Sauce: In a food processor, grind together peanut, candlenuts, and chilies. Transfer to a sauce pot along with the rest of the peanut sauce ingredients, and bring to a boil.
Reduce heat to a simmer and continue cooking until the sauce thickens. Turn off heat.Satay: Place chicken, sweet soy sauce, oil, and 150 gram of peanut sauce in a mixing bowl. Mix together and marinate for 30 minutes. Skewer the marinated chicken with bamboo skewers. Grill until cooked and slightly charred, baste with marinating sauce as needed. Serve the satay with peanut sauce & lime wedges

Padang Style Beef Rendang

600g beef chuck steak, cut into 2 inch by 2 inch cubes

1 litre of water
150 ml thick coconut cream
3 kaffir lime leaves
3 bay leaves
1 lemon grass, gently bruised
1 inch galangal, peeled and gently bruised
1/2 tbsp tamarind pasteGrind the following into spice paste:
15 shallots
5 cloves garlic
50g red chilies
10 candlenuts (I used macadamia as I couldn’t find these)
1 inch fresh ginger
1 inch fresh turmeric
1 /2 tbsp pepper
1 /2 tbsp salt

Put all ingredients in a soup pot and bring to a boil. Reduce heat a bit (still above simmering point) and leave the pot uncovered.
Cook until the liquid is reduced and thickened. Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the beef looks a bit dark – this should take around 2 hours.
Remove from heat and serve hot or at room temperature.

Ingredients for Beef Rendang

Beef Rendang

Nasi Goreng

6 shallots
3 garlic cloves
5g shrimp paste
10 g red chilli
3 eggs
150 g chicken breast, deep-fried and shredded
1/4 cup cooking oil
600 g rice, cooked & cold
1 tsp pepper
3 tbsp sweet soy sauce (kecap manis)
1 tbsp soy sauce
1 spring onion, chopped
4 shallots quick fried & left to dryGrind shallots, garlic, shrimp paste and chili to fine paste.
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes on a medium heat, till brownish and fragrant.
Push spices to side of wok and pour egg into the wok. Quickly scramble the egg for a minute. Mix egg with spices, break them into smaller pieces.
Add rice, pepper, kecap manis, soy sauce & chicken.
Stir-fry everything quickly over high heat, for 6-7 minutes.
Sprinkle with the spring onion and fried shallots & serve

Ingredients for Nasi Goreng

Nasi Goreng

Cameroon

February 7, 2016January 31, 2017Leave a comment

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

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

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

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

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

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

Rating: 7/10

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

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

Pancake batter

The final product

Botswana

February 6, 2016January 31, 2017Leave a comment

Botswana is located in southern Africa. It is mainly flat and almost 80% is made up of the Kalahari Desert. Botswana is bordered by South Africa, Namibia and Zimbabwe. It also meets Zambia at a single point but there is no border. The official language of Botswana is English although Setswana is the most spoken.

Botswana is the world’s largest producer of diamonds. Most Botswanan diamonds are mined by the Desbwana company – 50% owned by DeBeers and 50% owned by the government of Botswana. Diamond revenues enables every child in Botswana to receive free education up to the age of 13. The Jwaneng Diamond Mine in southern Botswana is the world’s richest diamond mine.

It is home to the Okavango Delta (the largest inland delta in the world), which became the 1000th inscribed site on the World Heritage List of Unesco in 2014. Chobe National Park has one of the most concentrated population of African elephants and was Botswana’s first national park in 1968. Almost 40% of it’s land is under some form of Wildlife protection. Botswana has been chosen by Lonely Planet as the top country to visit in 2016.

Botswana’s national dish is Seswaa, a salted stewed beef which is usually served with Morogo (a leafy green). One of the more unusual dishes is mophane worms. These are worms similar to caterpillars, that are picked off the mophane tree during summer. They are dried and can be eaten as a snack or rehydrated and cooked in a spicy tomato sauce. However, not being partial to eating worms, I decided to cook Phaphatas (flat dumplings). We had them for breakfast with bacon. Rating: 9/10 (Ellis rated them a 10!)

500g bread flour
8g dried yeast
2 tsps sugar
Half a teaspoon salt
About a cup or so of lukewarm water
Extra flour for kneading

Sift the flour and yeast into a bowl. Add the sugar and salt
Gradually add water and combine with your hands to form a dough. Only add enough water to form the dough.
Knead the dough for about 5 minutes till it’s soft and pliable.
Put aside in a bowl covered with a damp cloth and leave to rise for 30 minutes.
On a floured surface, roll out the dough to about half an inch thickness.
Using a round object like a plastic cup or cookie cutter, cut the dough into circles.
Dust the phaphathas liberally on both sides and place in a flat pan on medium heat with enough space between them to allow for rising.
The heat should not be too high or the phaphatha will burn before it fully cooks on the inside.
The phaphatha should rise while cooking. Keep an eye on them and when they’ve turned brown on the bottom, turn over to cook on the other side. It took about 40 minutes in total.
Remove from heat when cooked through and enjoy while warm.

Bread

Okavango Delta

Andorra

February 4, 2016January 31, 2017Leave a comment

Andorra is probably best known for its ski resorts. Grandvalira is the largest ski area in the Pyrenees, with 210 km of ski slopes. It was founded in 2003 when two of the oldest ski resorts Pas de la Casa-Grau Roig and Soldeu-El Tarter joined together. This year it is hosting the Freeride Junior World Championship, the Speed Skiing World Cup trials and the seventh annual Skiers Cup.

Andorra is the only co principality in the world. A principality is a place ruled by a prince, such as Monaco. Andorra, however, is a co-principality, having two princes who jointly share the position, neither of whom are actually from Andorra!

Its population is about 84,000 and boasts the third highest life expectancy in the world.

Tourism is its biggest industry, with 10.2m visitors every year, which is no doubt encouraged by its tax haven status and duty-free shopping.

Andorra la Vella is the highest capital in Europe at 1023 meters above sea level.

Apparently, by law the male head of each family in Andorra is required to own a gun in case of attack or emergency.

Its cuisine includes Escudella, which means ‘bowl’ (a stew containing more cholesterol than most people consume in a year!), Trinxat (cabbage & bacon potato cake), Brac de Gitano (cream roll) and Cunillo (rabbit & tomato stew). I decided to cook the simple but tasty Truites de Carreroles (mushroom omelette).

Rating: 7/10

Enough for a healthy breakfast for 2:

1 large shallot, thinly sliced

3 tbsps unsalted butter

1⁄2 tsp salt

1⁄4 tsp black pepper

1 1⁄2 cups portabella mushrooms, thinly sliced

1 tbsp chopped fresh tarragon (or 1 tsp. dried)

5 large eggs

1⁄2 cup coarsely grated gruyere cheese

Cook shallot in 2 tbsp butter with 1/4 tsp salt and 1/8 tsp pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.

Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.

Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined.

Heat remaining butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute.

With a fork, pull set eggs to center, letting uncooked eggs run underneath.

Before eggs are completely set, add mushroom mixture and cheese to one half, on the side away from handle.

Fold other half of eggs over filling with a heatproof rubber spatula.

Tilt the pan as you roll the omelette onto a plate.

Mushrooms

Cooked mushrooms

Omelette

Andorra ski resort

Andorra mountains

Andorra ski resort

São Tomé and Príncipe

February 4, 2016January 31, 2017Leave a comment

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

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

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

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

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

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

Rating: 8/10

4 bananas, peeled

2 tablespoons sugar

1 cup flour

1/2 cup milk

1 egg

Sugar & 1/2 tsp cinnamon mix

Oil for frying

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

Georgia

January 29, 2016January 31, 2017Leave a comment

T’bilisi, the capital of Georgia, has been home to human territory since 4th millennium BC. Georgia is one of the most ecologically diverse countries in the world, with climatic zones ranging from subtropical to high alpine to semi-desert. Georgia has the world’s deepest cave – Voronya Cave and it’s highest mountain is Mount Shkhara with an altitude of 5,201 meters (17,059 feet).

Georgia is one of the oldest wine producing regions of the world. The fertile valleys of the South Caucasus are believed by many archaeologists to be the source of the world’s first cultivated grapevines and neolithic wine production, over 8,000 years ago. Chateau Mukhrani – Goruli Mtsvan 2009 (a white wine from Georgia) costs just under £10 from thedrinkshop.com or treat yourself to a bottle of Orovela Saperavi from Waitrose cellars costing £16.79.

One can ski or indeed snowboard, in Georgia. There are several ski resorts of varying sizes, Gudauri seems to be the largest with 57km of pistes & 7 lifts. From a very rough search, a 7 night ski trip might cost:

Cheapest return flight from London to Tsibili – £216 (via Turkey as there are no direct flights)

Taxis from Tsibili to Gudari – £30 one way

Cheapest hotel (White Shino Hostel) – £204

Most expensive hotel (Hotel Gudauri Marco Polo) – £2,122

A total of £476 for cheap as chips, or £2,398 for top dollar, excluding meals.

In Greek mythology, the Golden Fleece is the fleece of the gold-hair winged ram, which was held in Colchis, Georgia. The fleece is a symbol of authority and kingship and figures in the tale of the hero Jason and his band of Argonauts, who set out on a quest for the fleece by order of King Pelias, in order to place Jason rightfully on the throne of Iolcus in Thessaly, Greece. Through the help of Medea, they acquire the Golden Fleece.

I was quite surprised by the variety of the Georgian recipes I came across, to name a few – Lobio (between refried beans and soup), Kharcho (slow cooked meat stew), Lobiani (bean filled dough), Khachapuri (cheese-stuffed bread) and Khinkali (dumplings)

As it was a Friday night, I thought I’d be adventurous and dare 2 dishes. The links below were the recipes I followed. I did about a 3rd of the chicken recipe for the 2 of us and there were still leftovers. I actually used 2 chicken breasts rather than chicken pieces, which I think worked just fine. Unfortunately I couldn’t find dried marigold (it is available on amazon though!), so I substituted turmeric, mainly for the colour. I served it with rice.

Rating: 7/10 overall

Kharsho

Khachapuri

Kyrgyzstan

January 24, 2016January 31, 2017Leave a comment

My first venture in to the ‘Stans’ and sadly found out that it is the second-poorest country in Asia. The name Kyrgyz is said to derive from the Kyrgyz word for forty and it is a possibility that the people of Kyrgyzstan came from forty families or clans. It has one of the world’s largest natural walnut forests. Alcohol is very cheap, a bottle of vodka is priced at around 180 som (3.5 EUR) and beer costs 60 som (1.2 EUR). A search in Expedia for a flight from London to Bishkek, the capital city, starts around £370 return if you stop at Istanbul on the way. There are 36 hotels in Bishkek according to Trip advisor, Futuro Hotel being the highest ranked. They eat a lot of horse meat and mutton, but not many vegetables. Recipes include Beshbarmak (Boiled meat mixed with noodles & spicy onion sauce, eaten with the hands), Manty dumplings & Lepyoshka (flatbread). To accompany our Panamanian breakfast doughnuts, I opted to cook Borsok (fried bread).

Rating: 9/10 – we thought these little breads were awesome and could be enjoyed equally with savoury dips or with honey, jam or chocolate spread.

2 cups of flour

½ tbsp salt

¼ tsp sugar

¼ tsp dried yeast

¼ cup milk

¼ cup warm water

1 egg

1/2 cup olive oil

Combine the flour, sugar, yeast and salt. In a separate bowl, beat the egg and stir in the milk. Combine the two mixtures, stir them together, and stir in warm water slowly until the mixture holds together but is not sticky.

Cover the mixture and place it in a warm part of the house.

After two hours, roll the dough until it is about ¼ inch thick. Cut the dough into 1 inch by 2 inch rectangles.

Pour ¼ cup oil into a saucepan and heat on medium high. Additional oil may be needed depending on the size of the saucepan. Make sure the oil completely covers the surface of the pan.

Once the oil is heated, fry the borsok in the pan. Depending on the size of the pan, you can fry 4-8 borsok at the same time-but be sure that they do not overlap.

Fry the borsok until it puffs up and is golden brown on the bottom.

Flip the borsok over to fry the other side until it is also golden brown.

Add additional oil as needed to keep a thin coat of oil on the surface of the pan.

Panama

January 24, 2016January 31, 2017Leave a comment

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

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

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

Rating: 8/10

2 cups of flour

1 tsp of baking powder

1 tsp of white sugar

1 tsp of salt

1 tbsp of oil

½ cup of water

Oil for frying

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

Add the oil and one tablespoon of the water.

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

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

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

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

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

Remove dough, and allow to cool slightly.

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

Bhutan

January 23, 2016January 31, 2017Leave a comment

A tiny Himalayan kingdom that is best known for things like being great at archery and having no stoplights. Bhutan is the only country that measures GNH (Global National Happiness) alongside GDP. There are only 4 airplanes in the entire country, and they all belong to the national airline, Druk Air. There are no private planes for the royals or elected officials. One more interesting thing to note about Bhutan: there are a lot of penises painted on buildings! The penis is a symbol of good luck and hospitality, and some people think it wards off evil spirits.

I found it quite tricky hunting down authentic Bhutanese recipes as I kept coming across Nepalese & Chinese influenced dishes. Ema Datshi is the national dish and is a chilli & cheese stew. I opted to cook Momos (dumplings).

Ingredients

For the dough:

3/4 cup flour

1 cup water

1/2 tablespoons vegetable oil

1/4 teaspoon salt

For the filling:

125g minced chicken breast

1 tbsp chopped onion

1 small chopped garlic clove

1 small piece of chopped ginger

1 tbsp chopped coriander leaf

salt & pepper

For tomato sauce:

100g tomato passata

1 small chopped garlic clove

1 small piece of chopped ginger

1 tbsp olive oil

1 tsp sugar

salt & pepper

For the dough, mix the flour and salt, then add oil and water and knead until it forms a ball

Cover and set aside for 30 minutes

Mix together all the filling ingredients in a small bowl

For the sauce, fry the garlic and ginger in oil over medium-low heat for about 3 minutes. Then add the tomato passata, salt, pepper & sugar and cook over low heat for 10 minutes

Use a pasta machine to roll out the dough thinly (up to setting 5 or 6) and then cut into 4-inch circles.

Place a teaspoon of filling in the middle of each circle and fold the circle in half, then pinch the edges to seal

Steam momos for 15-20 minutes in a bamboo steamer

Central African Republic

January 23, 2016January 31, 20171 Comment

Some facts about this landlocked country:

“Balao” is Hello in Sango.

The minimum monthly wage for an office worker is $28.

Basketball is the country’s most popular sport.

Bananas are the second major food crop

Diamonds are the largest Central African commodity export, sold either for jewelry (35%), or natural abrasives (35%).

My light hearted cooking challenge is nothing when you consider that nearly half the population of the Central African Republic are now facing hunger, double the figure from a year ago.

Some traditional recipes include Kanda ti Nyma (Meatballs in Peanut Sauce) and Muamba de Galinha (chicken with palm oil and okra). I cooked Benne Wafers (sesame biscuits).

Rating: 7/10

For 30 biscuits:

1 cup sesame seeds, toasted

3/4 cup butter, melted

1 1/2 cups brown sugar

1 egg

1 tsp vanilla extract

1 cup all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

Heat the oven to 190 degrees.

Meanwhile, toast your sesame seeds in a dry pan over a med – low heat, stirring constantly until they start to turn a light shade of brown. Remove them from the heat and transfer to a small bowl.

Now mix all the rest of the ingredients together and add the sesame seeds.

Grease a baking sheet. Drop the mixture by half-teaspoons onto the sheet, making sure to keep some distance between each wafer. When baking, the wafers will spread out until they’re pretty much flat, so they need a lot of space.

Bake for 5-6 minutes, or until the edges of each wafer start to brown.

Remove from the oven and let sit for 2-3 minutes.

Transfer to a wire rack to cool (if you wait much longer they will start to stick to the pan).