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Posts Tagged ‘Spicy’

I often forget how versatile and easy beans are to work with. Tonight, as I prepared for a meeting at home, I wanted to have a healthy and simple snack for those in attendance that would be satisfying and unique. I didn’t want to make hummus (although I love hummus), or anything with ranch dressing in it. So I googled spicy bean dip and came across a recipe for some spicy Asian bean dip on another blog. It was very popular, and incredibly easy. With a few modifications based on my pantry, this is the recipe I followed:

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Ingredients – serves 8 as an appetizer

dip
-1 cup dried white beans, cooked in a pressure cooker with 3 c water for 35 minutes (you can substitute 1 can white beans)
-2 Tbsp canola oil
-2 tsp sesame oil
-Juice from 1/2 lime
-2 tsp hot sauce
-2 tsp soy sauce
-1/2 tsp curry powder
-1 clove garlic, crushed
-1/8 cup hot water

veggie sticks
-4 carrots, cut into sticks
-3 stalks celery, cut into sticks
-1 red pepper, cut into sticks

Directions

Combine all ingredients for the dip in a food processor or blender, and blend until smooth. I like to add the water last and drizzle it in while the motor spins. Blend for 3-4 minutes, until fully smooth.

Serve with an array of veggies (add any of your favourites!), and you’re sure to have a crowd-pleaser! This also makes for great snacks for work or school.

Have a wonderful week!

-Sitelle

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It’s November, again; almost December. It’s amazing how time flies. As Catherine and I continue our medical training, the time we have for posting on gourm(eh) is dramatically reduced, but the thought is always there, despite the fact it doesn’t add much to our blog. We still cook, on both our ends, and I have so many photos of meals I want to share.

For starters, here’s the stir-fry I made tonight, with farm-fresh ingredients from my CSA (community supported agriculture) box. It’s a fantastic stir-fry, with warm colours and rich flavours from the variety of root vegetables involved. I hope you enjoy!

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Ingredients – 2 servings

-1 onion, sliced
-1 clove garlic, minced or crushed
-2 tsp sesame oil + 2 tsp canola or other oil of your choice
-1/4-1/2 tsp hot chili flakes
-1/2 tsp ground ginger

-1/8 purple cabbage, thinly sliced
-1 medium carrot, cut into thin strips
-1-2 golden beets, cut into thin strips
-6 large leaves kale, washed and sliced into ribbons

-2 Tbsp raw sunflower seeds
-2 Tbsp soy sauce + more to taste

Directions

Slice the onion and prepare the garlic. Slice the cabbage, carrots and beets and set aside. Heat the oil over medium-high heat. Once hot, reduce heat to medium. Cook onions, stirring occasionally, until they are soft and just turning brown. Add the ginger, chili flakes, and garlic. Cook for one minute, then add the cabbage, carrots and beets. Stir and cook for 3-4 minutes, then add soy sauce. Cook for another 10 minutes, until the vegetables are soft and flavourful. Add the kale and sunflower seeds, and continue cooking for another 5 minutes or so. The kale should be a vivid green, and the cabbage wonderfully purple!

Serve with your favourite type of rice, and a splash of soy sauce. Bonne appétit!

-Sitelle

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I’ve been waiting for some inspiration in the last year in order to bring you some new recipes on Gourm(eh), and I’ve finally admitted to myself the reason that it’s been a slow time in my culinary adventures. The truth is, it’s not very exciting to cook for oneself. One thing that I’ve really enjoyed, however, has been long-distance meal-planning with my significant other, especially because it’s so exciting to see that despite distance, food is still able to bring us together and we often send messages back-and-forth of ideas and questions about how best to prepare things, and what produce has been good lately at the market or grocery store. Yes I’ll admit, Hamilton is a bit ahead of Ottawa, but we’ve got some good things here too now! It’s not nearly as nice as a meal together, but it will do if it’s all we’ve got for now!

I’m telling you this because this recipe was inspired by his own a few weeks ago. A tomato sauce with beets! I had one pound of delicious ground beef from my CSA box, new young leeks, fresh oregano and beets, so I decided to attempt some meatballs with spaghetti and a spicy beet tomato sauce. The spicy sauce is well-balanced by the sweet beet base, and it goes very well with flavourful beef.

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Ingredients – 4 servings

Meatballs

1 lb ground beef, extra lean
2 young leeks, cleaned and minced
1 tbsp fresh oregano, chopped
3 tbsp bread crumbs
1 tsp dried rosemary, crushed (I like to pound mine in a mortar and pestle)
1 tbsp dijon mustard
1 egg
dash salt and pepper
olive oil

Spicy beet tomato sauce

1 onion, diced
2 young leeks, minced
1 clove garlic, minced
1 tsp dried basil
1/2 – 1 tsp dried chili flakes (to taste)
1 beet, diced into small pieces
1  good tbsp balsamic vinegar
1 can diced tomatoes (796 mL or 28 Oz)

Spaghetti or other pasta, enough for 4 (according to package)

Parmesan, for garnish

Directions

Mix all ingredients for meat balls except olive oil and egg in a bowl with hands until everything is well mixed, then add the egg. Form into small balls in the palm of your hands, and place on a plate drizzled with olive oil. Roll the meatball in the olive oil so it is coated, and repeat until you have made all the mixture into meatballs. Depending on the size, you should get 20-30 meatballs. Set aside in refrigerator while you prepare the sauce.

For the sauce, dice the onions first, and heat up the olive oil in a frying pan over medium heat. Cook the onions for a few minutes, then add the minced leek. Cook for a few more minutes and then add the garlic, chili flakes and basil. Stir until the onion is soft and everything is fragrant. Add the beet, and then the tomatoes and balsamic vinegar. Bring to a strong simmer and then reduce the heat and cook for 15-20 minutes, while you prepare the meatballs and the pasta.

For the meatballs, heat a small amount of olive oil over medium-high heat in another frying pan. Once the oil is hot, cook the meatballs, turning them carefully so all sides brown. Cook for another 10-15 minutes, until they are cooked through (you should not see any pink inside).  Set on a paper-towel lined plate once cooked.

Bring a large pot of salted water to boil, and cook pasta to your liking. Pour a ladle-full of water into the beet sauce to make it a little saucier if you like. Serve the meatballs tossed in the sauce, over the pasta, with grated parmesan and enjoy!

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Farmer’s markets are one of my favourite places to visit. I enjoy how markets allow me to meet the people who grow the greens, raise the laying hens that produce eggs, and who produce anything else that catches my eye.

There’s another important reason why I enjoy markets so much: I draw inspiration from everything I see, and I like to challenge myself to cook  vegetables or fruit I am less familiar with. This past weekend I attended the Sweetwater Music Festival in Owen Sound, and since I did not have any concerts to attend in the morning G. and I went to the farmer’s market to explore what local products were available.

At one of the vendors, a basket of tomatillos caught my eye, and I remembered a bunch of cilantro in my refrigerator in Ottawa.

Back home, I drew inspiration from the beautiful sunny weather, despite the cold, whipping up a tangy spicy green salsa for a lunch BBQ at my neighbour’s place. In the end, I was invited to play some board games another time, “as long as [I] make that salsa again!” I’ll leave it to you to try it, and see if it measures up to its reputation as an immediate “invite-granting” commodity!

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Ingredients – An appetizer for 8, as long as there are enough tortilla chips!

-1 lb Tomatillos, peeled and washed

-3 Shallots, peeled and quartered

-2/3 Cup fresh cilantro leaves

-Juice from 1 lime

-4 Dried red chilli peppers (or more or less to taste)

-Tiny pinch salt

-Tortilla chips

Directions

Preheat the broiler while you peel and wash the tomatillos and prepare the shallots. Line a cookie sheet with aluminum foil, and place 2/3 of the tomatillos and two of the shallots on the sheet. Make sure none are touching (they roast better that way). Broil for 7 minutes, then turn the vegetables and broil on the other side for another 6 minutes.

Meanwhile, chop the remaining raw tomatillos and shallot, and place in a food processor (or blender). Wash the cilantro and place in the food processor as well with the hot chillis and juice from half of the lime.

When the veggies are done roasting, place them in the food processor as well, then coarsely blend it all. Add a pinch or two of salt, and some additional lime (to taste).

Place in a bowl and serve with tortilla chips – or alternatively, serve on burgers hot off the grill!

-Sitelle

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I apologize for the number of sweet recipes I’ve posted of late. I’ll admit I’ve got a fairly good excuse: I’ve just moved to a new place, so my kitchen is totally barren, I did not bring any cookbooks except one, I don’t have easy access to the internet, and perhaps most importantly I’ve moved somewhere where the grocery store carries only half of the things I would normally use (let’s face it, I am actually totally blown away by what I can find in the grocery store in Hay River, although I hear it gets pretty dreary in a few months after the fall vegetables start going bad).

I simply don’t have many of the ingredients necessary to cook interesting savoury dishes, whereas I can bake many, many things simply with flour, butter, and sugar, and the odd other exciting thing such as apples although that’s not necessary, just a perk.

This time, though, we decided to invest in a few more spices, one of them being chili seasoning. With the cold weather approaching, everyone’s cravings have gone towards stews and soups. I’ve had beans done countless ways since I arrived, many times accompanied with bannock. Yesterday, we sat down and made enough chili to last us for a few weeks. What I love about chili is that it’s easy to make and is flexible depending on whatever you might have laying around. What always challenges me, though, is that my pots, no matter how big, are never big enough.

Ingredients – one large pot of chili

1 large onion, diced
2 cloves garlic, minced
2 Tbsp canola oil

2 carrots, diced
1 tsp dried parsley
1 tsp dried rosemary
1/2 tsp salt
1 tsp cracked black pepper
2-3 Tbsp chili powder

1 can diced tomatoes
1 can red kidney beans (well rinced)
1 can chick peas (well rinced)
1 cup dry lima beans (soaked overnight and skins removed)
1/2 can crushed tomatoes

2 stalks celeri, diced
1 zucchini, diced
4 mushrooms, diced

1 1/2 Tbsp soy sauce
1 cup pickle juice (Catherine’s trick)
2 tsp brown sugar

Directions

Heat oil over medium heat in a large pot with a lid. When the oil is hot, cook the onions until they are soft and then add the garlic and spices. Stir, and once fragrant add in the carrots and cook for another 3-4 minutes. Once cooked, add the beans, and finally, add the tomatoes. Increase heat a bit, cover, and bring to a boil. Simmer for another 20 or so minutes while you chop the remaining veggies. Add in the pickle juice, soy sauce, and the remaining veggies, as well as the sugar if you want to include it. Simmer for a minimum of 2 hours with the lid almost fully on, and serve alone, with bannock, toasted bread, or on a bed of rice. My favourite is to top it with shredded cheddar!

-Sitelle

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As you can probably guess, my last two weeks have been quite an adventure. Sandwiched between two vastly different rock-climbing weekends, I spent two weeks working on some intense mind-numbing data collection in the field in the Eastern Townships of Québec. With that behind me, however, I’m thrilled to be home and to enjoy the simple things like cooking dinner together at home.

In Québec, I could well have been paid for my work in mulberries, fresh Montreal Tasty heirloom tomatoes, and zucchinis from a delicious garden in the place I stayed at. Monkeying around in the mulberry tree at 7am probably made me look like quite a character to the neighbours – but I was willing to take on the role if it meant a salad-bowl full of mulberries for breakfast every day!

When I came home, we basically changed gears into preparing for an up-coming adventure (more details to come – but I will admit it will require us to move, and very far at that). That has meant planning to cook so many meals we’ve had on our list of recipes to try all summer. Tonight was no exception: we cooked Lamb Keema from the LCBO’s Food and Drink magazine (summer 2012).

We had high hopes for this recipe. Full of home-mixed spices and protein, it’s a perfect end-of-summer meal for those days that are heavy in exercise (it was also delicious without exercise too). Not only was it delicious, it was easy to make as long as all the ingredients are readily available in your kitchen (as long as you’re into Indian cooking, your pantry can probably handle it). Topped off with a sunny-side-up egg, this meal is also an eye-pleaser. Finally, I also want to mention that it is low in carbs, if you’re looking for that.

Ingredients – 4 servings (don’t be discouraged by the long list – most are spices!)

1/2 red onion, peeled and thinly sliced
salt

1 lb ground lamb (500g)
1/2 cup yogurt

2 Tbsp cooking oil + 1 Tbsp clarified butter
2 whole green cardamom pods
3 whole cloves
1 large bay leaf
1 stick cinnamon

1 medium cooking onion (or the other half of the large red onion), diced
1 Tbsp grated ginger (fresh)
4 cloves garlic, minced

1 cup tomato purée
1/2 tsp cayenne pepper
1/4 tsp turmeric
2 tsp ground cumin
1 Tbsp ground coriander

2 medium yukon gold potatoes, peeled and cut into chunks

1 cup frozen peas
2 tsp garam masala

4 eggs
1 Tbsp butter
cracked black pepper, cayenne to taste

Fresh cilantro (optional)

Directions

Slice the half onion into half-rings. Sprinkle with salt, and let stand.

Heat the oil in a pot with a lid. Once hot, add the whole spices and fry until fragrant, around 3 minutes. Add the diced onion, and fry until translucent but not browned.

Meanwhile, mix the ground lamb and yogurt in a bowl. Mince the garlic and grate the ginger. When onions are ready, add the lamb to the onion mixture and stir to break it all apart. Cook until it is no longer pink, then add in the garlic and ginger. Cook for a minute or two.

Add the tomato purée and 1 1/4 cups water, cover, and bring to a boil. Sprinkle all of the spices on top except the garam masala. Add the potatoes, and simmer for 20-25 minutes, covered. Remove the cover near the end and leave open if amount of liquid remaining is too much.

Heat the butter in another frying pan. Cook each egg separately sunny-side up, seasoning according to taste.

Finally, add in the peas and garam masala. Remove from heat. Rince the onions under the tap. Divide the keema into four portions and serve with a sunny-side-up egg on top, accompanied with some of those salted onions, and fresh coriander if you have some.

This meal is delicious alone, accompanied with naan, or salad!

The only thing I want to do is thank the LCBO for publishing such a delicious recipe in its Food and Drink magazine!

-Sitelle

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Last Saturday I took advantage of passing through Kensington Market in Toronto and picked up some fresh whole jackfish. “Do you want me to clean those fish?” the fishmonger asked me. Stunned, I took a second to reply. “Why, of course, that would be really nice” I ended up saying, while I smiled inwardly realizing how I have no problem doing so myself, but enjoyed having someone offer to help. I had sent scales flying on more than one occasion in Gambia, and I’m not squeamish. I’m not going to turn down the help though!

It’s kind of funny and ironic: some of my most common culture-shock has surrounded food (perhaps I should call it food-shock). Although I definitely felt it when I arrived in Gambia (I would have given almost anything for vegetables, fruit and sweets at first, and then it was low-oil cooking,  and finally it became meat and dairy), the real surprise has been feeling reverse food-shock as I readjust to Canadian life. I wake up craving fish, I don’t feel full unless I eat rice, and I eat as if 10 people were competing with me for my food at each meal- meaning I eat a mile a minute. Mind you I am definitely enjoying my veggies again.

This recipe is one I was delighted to discover: its spiciness I couldn’t resist on a hot, hot day, and I was forever grateful for its lack of oil.

For me on a hot steamy day there’s nothing better than a spicy but light at the same time meal.

Ingredients – 4 servings

4 jackfish or other small-ish fish, gutted, cleaned, spines removed, with slashes in their sides (jackfish have spines on the sides also)

1 red onion, finely sliced

1/2 sweet red pepper, minced into tiny pieces

1 tomato, seeds removed, pounded or crushed

2 cloves garlic, germs removed

1 jalapeno, seeds removed (medium hot), or half a scotch-bonnet, seeds removed (extremely hot)

1 cube vegetable bouillon

1 tsp whole peppercorns

salt to taste

1 1/2 cups water approximately

juice from 1/2 lemon

Fresh baguette

Directions

Clean and wash the fish. Slice the onions. Place water in a pan, add the onions, and increase heat to medium-high until it boils. Meanwhile, clean the garlic, and pound the garlic, peppercorns, hot pepper, and bouillon until they are a smooth paste.

When the water boils, dissolve the seasoning mixture into the water, and add salt to taste. Add the red pepper and tomato and stir, letting the mixture simmer, for 2-3 minutes.

Add the fish and lemon juice and poach the fish in the soup, for approximately 4-5 minutes per side.

Serve with fresh baguette in a deep plate. You can sprinkle finely chopped parsley on it if you’re feeling creative!

-Sitelle

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Having another home in West Africa means I have added a whole new repertoire of recipes, West-African style, to my cooking – and I’m really excited to share them on gourm(eh).

Cooking in Gambia is a totally different story than here. Imagine cooking mostly one-pot meals over an open fire, or if you are fortunate enough, an improved cookstove. It a communal experience, and the saying ‘many hands make for lighter work’ is fitting as the work is hard, and most often done in groups.

I found it interesting that my taste buds actually adjusted while living there: a dish I did not like at first became one of my favourites by the end – and this was actually the case with a number of dishes. Domoda, however, was always at the top of my list from the beginning!

Domoda is a rich groundnut (peanut)-based stew, a favourite of mine from Gambia and Senegal.

Ingredients – Dinner for 6
2 purple (spanish) onions, diced
1.5 lb cubed stewing beef or 6 chicken pieces
1 Tbsp vegetable oil
1 Tbsp (heaping) tomato paste
2 cloves garlic, germ removed
2 bouillon cubes (I like to use chicken)
1 tsp peppercorns
2 cups just peanut smooth peanutbutter
Juice from one lemon
1 scotch bonnet pepper (very spicy) or 1 jalapeno pepper
3 carrots, peeled and then cut into thirds or quarters
1 eggplant, washed and quartered
1 cup squash cubes (any kind – butternut or acorn for example, peeled)
salt to taste
water
1.5 cups uncooked rice, medium grain

Directions
In a heavy-bottomed pan with a lid, heat oil over medium-medium high heat. Brown the beef, reduce the heat, and add the onions until they are translucent. Then add the tomato paste and stir. Cook for another 3 minutes stirring occasionally. If you have a mortar and pestle, pound the peppercorns and then add the garlic and the bouillon cubes until you get a smooth paste. If you don have a mortar and pestle, just chop everything finely and mix by hand.

Add the seasoning mix to the meat, stir, and then add the vegetables and the whole (washed) hot pepper. Cover with water, stirring well to incorporate all the tomato onion mixture. Increase the heat and bring to a simmer. Once it simmers reduce heat to medium low and let simmer for 30-40 minutes.

Meanwhile, remove a cup of hot liquid and pour into a large bowl with the peanutbutter. Stir well with a fork until the peanutbutter is all incorporated. Stir this into the pan with everything else, and stir well so everything is evenly mixed. Add the lemon juice. Let the mixture simmer uncovered until you have a stew-like consistency. If you find the vegetables still need more time but there is little sauce left, just cover the pot.

When it is almost ready, cook rice according to package instructions.

To serve, ladle stew over rice. You can squeeze the hot pepper on your spoon a tiny bit to get spicy juices out thereby tailoring how spicy your own plate is – and then share the hot pepper with the others. Just remember scotch bonnets are VERY spicy!

Alright, bonne appétit.
-Sitelle (Alias Ya Ndey)

Pumpkin

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As this post suggests, I am back! I must admit the fast pace of life throws me off a but here, as do all the choices availe in the super-market, and the orderly queues. Oh yeah, and Toronto feels so cold… apparently it is possible to acclimatize to new environments quite easily.

First of all I want to thank Catherine for all her wonderful contributions to Gourm(eh) while I was out of regular internet range. Catherine is alive and well in Kenya now (we traded continents, and spoke today!), and I am back in Canada. Now, it is my turn to share my west African adventures with you.

Actually, for the next little while I have many, many recipes I want to share: both Central America-inspired and Senegambia-inspired, and I hope you will enjoy them as much as I do. I find it exciting to try new styles of cooking, and each of these recipes has so many stories and memories attached I cannot help but be excited to post them!

Akara, or bean fritters, are very common throughout West Africa. I typically purchased them from women frying them on charcoal stoves along the streets who packaged them up in ripped brown paper from flour bags and doused them in spicy sauce. Resisting the urge to eat them right away, I would carry them home and eat them from the comfort of my mat while sharing them with my friends.

Ingredients

Akara

1.5 cups black-eyed peas, soaked in water overnight
1 large red onion
1 jalapeno or scotch bonnet hot pepper
6 black peppercorns
Salt to taste
Oil for frying
2 Tbsp finely chopped fresh parsley (optional)

Dipping sauce

50g tomato paste
1 red onion finely sliced
2 cloves garlic finely chopped
2 jalapeno peppers, seeded and chopped
juice of 1-2 lemons
1 tsp black pepper corns
2 Tbsp peanut oil
1 tsp salt
1/2 cup water

Directions

Soak beans overnight in plenty of water. The following day, squeeze or rub the skins off the beans (if a few remain, don’t worry), remove them by dumping the water out of the beans. Keep the beans in a large bowl and pass the water through a strainer to catch the skins. Add more water and continue to remove the skins and wash the beans.

Clean the onions and half the hot peppers in a food processor or blender with the beans and pulse. Pound the pepper corns and add to the mixture, and add the parsley if you want to add a bit of a unique taste. Pulse well, until a you have a thick bean paste. Add salt to taste and the remaining hot pepper if you want the fritters to be spicy (warning: scotch bonnet peppers are very, very spicy).

Heat up about a centimeter of oil in a pan with a lid over high heat. Once heat-waves show up on the oil reduce heat to medium high. Carefully add spoonfulls of the bean mixture into the hot oil. Test it with one first, and make sure to add more only when the oil is bubbling around the bean paste. Cook for a couple minutes on each side, then remove from the hot oil with a slotted spoon and drain on paper towels.

Make Akara dipping sauce (spicy):

Dice the onions and garlic. Heat up the oil in a frying pan and add the onions and pounded black pepper. When the onions begin to become transparent, add the garlic and cook for another minute. Then stir in the tomato paste and cook for a couple more minutes before adding the chopped hot peppers and 1 cup water. Increase heat to medium-high until mixture boils, after which reduce the heat and simmer until at least half of the water has evaporated, and the sauce thickens. Add lemon juice and season with salt.

Pour sauce over fritters, and serve as an appetiser or main course with a salad.

Hope you enjoy them!

-Sitelle (Alias: Ya Ndey)

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As I write this, mango pollen and flowers are falling from above me and are lodging themselves in my keyboard. And I will begin with a warning that this is a long, long post! I promise, though, that there is a true Gambian recipe waiting for you at the end, and before it, the story of a Canadian who has attempted to cook it.

As I learn the Gambian way of life, I must admit that I have found it difficult to cook. Hence the lack of posts on Gambian food so far. That is not because cooking here is difficult – most dishes are one-pot dishes or two-pot dishes – so they are not too complicated. Cooking here is difficult because the women don’t believe that I can cook. This is aggravated by their love of repetition… and if a dish is not cooked exactly as they do it or they know it – then they don’t like it. After two months living here though, I decided to push all help out of the way and cook a meal all by myself. Oh boy, it was not easy! All throughout my cooking women would come in and tell me different things about how I should be doing it… but I kept on saying ‘today I am cooking, and you will eat’. So I guess before I give you the recipe, I will tell you the story of how this meal was created. The way I made it was a fusion of Gambian Benachin and Senegalese Chebu Gen, because I learned to cook it in Dakar as well as in Gambia.

It started off with a deal with a friend of mine, P., who told me that he didn’t think I could cook because every time I say I cook I end up watching more than anything else because the women take over.

Mid-morning I headed to the market with my friend F. who helped me with the transactions so that I would not be nailed with Toubab prices. My basket was soon filling up with fresh fish, sea snail, salt-dried fish, carrots, tomatoes, bitter tomatoes, garlic, squash, niambi, cabbage, egg plant, onions, rice, preserved tamarind, hot peppers, salt, seasoning, pepper corns, peanut oil, and charcoal.

On my way home, several men told me jokingly, ‘I look forward to you bringing my lunch!’. Every time I go to the market and return with food, the next time I pass, men (who I don’t know) ask me ‘where is my lunch?’. Here, people like to joke jovially a lot.

Back home, I started by cleaning the fish to fry it right away, because even though I was going to cook dinner, I had to cook the fish right away so it didn’t spoil since there is no refrigeration. I lit the charcoal, and began to heat the oil to fry the fish. As the oil heated up, fish scales were flying everywhere as I cleaned it. I hauled buckets of water to the back of my house, and washed the fish three times. Then I drizzled it in lemon and salt.

After frying it, I put it in a bowl and let it stand in the shade all afternoon while I visited a friend.

That evening, I returned to cook around 5pm. First, I started by cleaning all the vegetables, and lighting the charcoal again. That is easier said than done, and took a lot of blowing and fanning in order for the charcoal to be fully lit. The women kept on coming over to watch and tell me what to do (all the time different instructions). I had to shoo them away every time. The kids would then come and ask to help me. That day, there were 5 women at the house, so I got 5 different sets of instructions. It was exhausting!

Finally, when I got to the stage of picking through the rice to clean it and then wash it, I was relieved. I was also worried that the pot was too small for the 7 cups of rice I was about to cook… It just fit. Barely. Now, I will try to estimate quantities for you to make this – but I definitely did not have any measurements as to the amount of water to use with the rice – just a lucky guess!

Anyway, after an exhausting but nonetheless fun cooking session, I had two big bowls of food prepared for the family. When I came to Gambia I was given a Gambian name, Yandé, which means ‘everyone’s mother’ – after the mother of the Director of the Agricultural Centre where I work. So all of her children call me ‘my mother’ and their children call me ‘Grandmother’. I was very happy that I could share this meal with 4 of ‘my children’, their spouses, and many, many grandchildren. Despite the fact that the recipe was not exactly like they usually have it (I made a slightly healthier version than normal… with less oil and no palm oil and lot of vegetables), they all said they loved it and said, Yandé, you can cook!’.

So there you have it, the story of the first truly Gambian dish I have cooked entirely on my own. Sorry for the long story! Bisimilah – that means ‘bon appétit’, among many things.

Ingredients – for a full meal for approximately 6 – 8 people

-3 cups of medium or long-grain (not basmati) rice
-2 onions
-6 cloves garlic
-5 kani chili peppers (scotch bonnet – you can alter the amount based on how spicy you like your food)
-1 Tbsp black pepper corns

-3 firm-fleshed whole fish
-1 piece of sea snail (substitute some smoked oysters or dried fish from an Asian food store)
-1/2 a salted dried fish
-4 lemons
-1 tbsp coarse sea salt

-1 cup peanut oil
-2 cups water (plus more)

-2 cubes vegetable stock

-4 carrots
-2 pieces of squash
-2 bitter tomatoes (not sure if there is any substitute for this in Canada – maybe just add more of something else)
-4 pieces of niambi or cassava root
-1/2 a medium cabbage, cut into two pieces
-1 sweet potato, cut into 4 pieces
-4-6 medium tomatoes
-8 cups water approximately

-Salt and pepper to taste

Directions

Clean, gut, and scale the fish. Cut in half, and cut slits onto each side. Drizzle with the juice of two lemons, and salt with the coarse sea salt. Make sure there is plenty of lemon juice in covering the fish and in the slits.

In another bowl, wash the salt-dried fish and snail thoroughly three times.

Pound the pepper corns, and then the garlic. Once it is a smooth paste (you can use a food processor for the garlic with ground pepper instead of pepper corns if you don’t have large enough a mortar and pestle). Add the hot peppers, and pound until smooth. Then chop the onions and add them and continue pounding until it is a relatively uniform paste. Transfer to a bowl and cover until it will be used.

Heat the oil in a heavy-bottomed pot over high heat. Once the oil is very hot, fry the fish pieces one-by-one until it is fully cooked and golden. Remove from oil and let drain on paper towel (I didn’t do this here… but I think it is a good idea if there is paper towel available!).

Set fish aside. While the oil is still hot, fry the snail and the salt-dried fish. Once they are in the pot, they should never leave it until it is time to eat! Fry them until they are golden brown.

After this, crush or crumble one cube of stock and carefully stir into the hot oil. Stir well so no clumps form. Add the pounded garlic, hot pepper, and onion mixture. Traditionally, you would add the tomatoes and pound them with the garlic but I like them separate.

Stir the pounded mixture in well, then fry in the oil for two minutes while stirring often until everything becomes fragrant. Then add two cups of water and the remaining stock cube, and bring to a boil. When it boils, add the hard vegetables. Add more water until the vegetables are fully covered. Boil them until tender, approximately 30 minutes. After 20 minutes, add the whole tomatoes, the two remaining hot peppers, and the egg plant (and any other soft veggies you might want).

Put the preserved tamarind in a bowl with a lid, with the juice of one lemon. When the veggies are cooked, remove them with a slotted spoon and put them in the bowl on top of the tamarind, and cover.

Replace fish in the pot, and cook for 10 minutes. Remove with a slotted spoon and put in with the vegetables.

Add more water until it makes approximately 8 cups of stock and bring to a boil (instead of measuring, I use the following technique to guess the volume necessary: there should be approximately 2-3 fingers-thick of water above the rice in the pot). Taste the broth and add salt accordingly. Pick through the rice and remove any rocks and other seeds. Wash the rice three times until clean. Add rice to boiling stock and cover. Once it boils, reduce the heat (for me, this meant removing charcoal…). Cook for 10 minutes more or so and then stir and remove from heat.

Place rice in a big bowl. Spread vegetables on top, with fish. Serve with juice and tamarind from the bowl where veggies were reserved. Slice a lemon and juice it on top of everything, and a dusting of minced parsley if you like.

If you want to eat Gambian-style, use your right hand and make a ball of rice with small amounts of veggies and fish for each mouthful, and everyone eats out of the same bowl!

Bisimilah!

-Sitelle (alias: Yandé)

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