Marshall Islands

 Welcome to the Marshall Islands!  This is another stunning place that I wouldn't mind visiting.  It seems like our travel fund needs a boost to go see all these amazing places!  The tallest point on the Marshall Islands is a whopping 32 feet above sea level, and they span about 770,000 square miles.  Most of the atolls and islands are coral that are on top of underwater volcanoes.  Sounds like a fun place, right?  According to Google, the population is about 82,000 people and the capital is Majuro.  Their national dish is...

 

 

Barramundi Cod! 

I'm not sure where to get Barramundi cod...however, everything I read says to use a white, flaky fish, so that's what we're going to use!  We've  been eating a lot of fish lately...  The Barramundi cod is traditionally made in a coconut sauce.  To go with the fish, we made roasted sweet potato salad with passion fruit mayonnaise, papaya salad, and Marshallese Baked Papaya with Coconut Cream.  It was a lot of different steps, but fairly easy to make.  Here's what we did:

COCONUT FISH

6 pieces white fish fillets (I used rockfish)
2 C coconut cream
1 onion, finely chopped
1 tsp salt
2 jalapeños, thinly sliced in rounds
1 tbsp cornstarch
1 tbsp lemon juice
2 tomatoes, sliced
6 tbsp avocado oil
6 tbsp gluten free flour
1 tsp salt
1/4 tsp pepper

1. Mix cornstarch to a paste with a little bit of the coconut cream.
2. Combine remaining coconut cream, onion, salt, jalapeño, lemon juice, and the corn starch mixture in a saucepan.
3. Bring the mixture to a gentle boil, stirring continually.
4. Simmer for 3 minutes, then remove from the heat.
5. Heat oven to 300 F.
6. Cut fish into even sized pieces (about 2-3 inches or so long).
7. Mix flour, extra salt & pepper on a plate for dredging the fish.
8. Dredge the fish until the fish is evenly coated with the flour mix.
9. Heat avocado oil in a pan over medium heat.
10. Lightly brown fish on both sides in the hot oil, adding more oil as needed.
11. Place the fish in an ovenproof dish as it is browned.
12. Evenly cover the fish with the tomato slices.
13. Evenly pour the coconut sauce over the top.
14. Bake uncovered in the oven until the fish is cooked through, about 20 minutes.
15. Enjoy!

(Source: Coconut Fish) 

 

ROASTED SWEET POTATO SALAD

1/3 head iceberg lettuce, chopped
2 large sweet potatoes, peeled & cut into cubes
1 1/2 C raw whole macadamia nuts
2 avocados, cut in large dice
Avocado oil, for roasting
Salt

Dressing
3 tbsp passion fruit

6 tbsp mayonnaise
Juice of 1/2 of a lemon
1 tsp brown sugar

1 tsp sugar
1/2 tsp vanilla

1. To make the dressing, mix passion fruit with mayonnaise, lemon juice, sugars & vanilla.
2. Preheat the oven to 350 degrees F. 
3. Spread the cubed sweet potato over a baking tray and drizzle avocado oil and salt on the sweet potatoes, and mix until evenly covered.
4.  Roast for 10 minutes.
5. Turn the sweet potatoes over then roast for a further 10 mins.
6. Add macadamia nuts to the tray of sweet potatoes then roast for a further 10 mins.
7. Remove tray from the oven when nuts are evenly golden and let cool.
8. In a salad bowl, mix the lettuce, avocado, sweet potatoes and nuts.
9. Serve with the salad dressing, to taste.
10. Enjoy!

(Source: Roasted Sweet Potato Salad)

 

PAPAYA SALAD

1 papaya, cubed

1 pineapple, cubed

Thai basil leaves, to taste

1. Combine all the ingredients.
2. Enjoy!

(Source: Papaya Salad) 

 

MARSHALLESE BAKED PAPAYA WITH COCONUT CREAM

1 papaya, halved and seeded

1 can coconut cream

1/2 C sugar

1. Preheat oven to 350 F.
2. Place the papaya halves on a baking sheet lined with parchment paper.
3. Sprinkle the papaya halves equally with the sugar.
4. Bake for 1 hour.
5. After 1 hour, remove from the oven and baste the papaya with the melted sugar.
6. Increase the heat to 400 F. 
7. Add the coconut cream into the center of the papaya. 
8. Bake for another 5-7 minutes.
9. Serve warm and enjoy!

(Source: Marshallese Baked Papaya with Coconut Cream) 

 

The verdict?  It was good!  We really liked the additional sweetness of the tomato on the fish with the coconut.  I didn't see the value in dredging the fish with the flour and frying it - I would skip this step next time.  The sweet potato salad was very strange, and the dressing was very sweet, but it really worked.  The macadamia nuts gave it some extra texture, which was great. The pineapple was delicious and the papaya didn't really do anything for me, but it could be that I didn't choose the right papaya.  The Thai basil was an interesting addition, but I really liked it.  It was really good with a little bit of salt on it too! The baked papaya with coconut cream was exactly as it sounds.  There wasn't anything special about it, and was like eating warm papaya and coconut.  

 

        

 

      

 

 

ME

Taste of Coconut Fish (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Coconut Fish (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

ME

Taste of Roasted Sweet Potato Salad (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Roasted Sweet Potato Salad (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

ME

Taste of Papaya Salad (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Papaya Salad (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Baked Papaya with Coconut Cream (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Baked Papaya with Coconut Cream (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

Join us next time in Germany for Oktoberfest!

 

 

Maldives

 Welcome to the Maldives!  Yes, this is a bucket-list place - it looks simply stunning from all the pictures.  The Maldives consist of about 1,190 islands, but only about 200 have people.  It is known as the lowest country in the world, with the highest point being about 5 feet above sea level!  It also has five of the seven sea turtle species living there!  Sounds a bit warm, but it looks beautiful.  According to Google, the population is 388,858 people and the capital is Male'.  Their national dish is...

 

 

 

Mas Huni!

This is a fish dish wrapped in a flat bread.  I made the flatbread, because finding good gluten free flatbread is not fun.  I used the recipe from the book "Baked to Perfection" by Katarina Cermelj (if you don't have this book and need to cook gluten free, run and get this book!)  Sorry the measurements are in grams...  It looked pretty simple to make with simple ingredients.  To go with the mas huni, we made carmel folhi, which ended up being like a sweet flan crepe thing.  It was very interesting!  Ready for a simple meal?  Here's what we did:

MAS HUNI

1 C tuna 

1 C grated coconut
1 habanero, finely chopped
1/2 C red onion,
1/2 C lemon juice
Salt to taste

1. Mix all the ingredients together and let sit for 5-10 minutes while you make the flatbread.
2. Serve in flatbread.
3. Enjoy!

(Source: MAS HUNI) 

 

FLATBREAD

14 g psyllium husk

160 g whole milk

100 g tapioca starch

80 g brown rice flour

400 g millet flour, plus extra for flouring the surface

1 tsp baking powder

1/4 tsp salt

50 g full-fat plain yogurt

20 g avocado oil, plus extra for frying and brushing

1. In a small bowl, mix the psyllium husk and milk.  After about 2-3 minutes, a gel will form.
2. In a larger bowl, mix together the tapioca starch, brown rice flour, millet flour, baking powder and salt.
3. Add the psyllium husk gel, yogurt, and oil, and knead everything into a smooth dough.
4. Divide the dough into 5 equal pieces and shape them into balls.
5. Lightly dust a surface with millet flour and roll the balls into rough circles until they are a little thicker than a flour tortilla.
6. Heat a frying pan over high heat, and brush lightly with oil.
7. Cook flat breads one at a time, cooking about 1 minute per side.
8. Just before you flip the flatbread, brush the side with oil.
9. Once cooked, wrap the flat bread in a tea towel to trap steam.
10. Repeat and then enjoy!

(Source: Baked to Perfection) 

 

CARMEL FOLHI

2 eggs
5 tbsp sweetened condensed milk
1 tsp vanilla 

1 tbsp butter

1. In a bowl and using a fork, mix all ingredients together.
2. Heat a pan and spread a little bit of butter in the pan.
3. Keep heat on medium and add a portion of the batter to the pan, spreading it out thin. 
4. Little bubbles and holes are going to appear and that’s your signal to roll it into a folhi using a spatula.
5. Repeat until you run out of batter. If you find the pan to be too dry, just spread a little bit more butter, and also don’t let the pan heat up too much as then your folhi might get a bit burnt.
6. Enjoy!

(Source: Carmel Folhi) 

 

The verdict?  We were pleasantly surprised!  I had my doubts about the fish combination, but together with the flatbread, it was delicious.  We did think it needed a sauce or some cilantro or something similar, but it was very good.  While making the flatbread, it was very smokey in the house, so I would recommend turning on the stove fan and opening windows before cooking!  The carmel folhi was ok.  I didn't care for the texture - it reminded me of a more firm but very thin flan.  The flavor was good, and it smelled great!  Overall, it was tasty!

 

      

 

ME

Taste of Mas Huni (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Mas Huni (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 1

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Carmel Folhi (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Carmel Folhi (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

We hope you join us in the South Pacific in the Marshal Islands next! 

Senegal

 Welcome to Senegal!  When I was living in Alaska, our church had a strong connection with Senegal, and I loved the stories coming from that country.  So to do the national dish made me so happy!  Senegal is the most western point in Africa, and surrounds Gambia on three sides.  According to Google, the population of Senegal is 18.5 million people and the capital is Dakar.  Their national dish is....

 

 

Thiéboudienne!

Senegal has a strong French influence, and I'm not sure I could pronounce this dish.  It is fish and veggies and rice.  It looked so pretty in the pictures, and we looked forward to making it.  Trouble was we couldn't find a whole white fish.  So, we used fillets.  If you want to make a true Thiéboudienne, find a whole white fish.  Here's what we did:

 THIEBOUDIENNE

1 1/2 lbs white, firm-fleshed fish
1/2 lemon

1/2 tsp salt and pepper, to taste

1/2 C parsley and basil, chopped

1 C green onions, chopped

5 cloves garlic

1 habanero pepper
1/2 lb potatoes 

1/2 lb cassava

1 onion, chopped
1 lb vegetables (carrots, green bell pepper, red bell pepper, eggplant, etc.)
1/2 small head cabbage
1/2 lb okra

15 oz tomato sauce
1 tbsp tomato paste
2 tsp bouillon powder
1/2 tsp ground black pepper
4 oz smoked fish (I used salmon)
3 C chicken broth
1 1/2 C uncooked short-grain rice

1. Wash the fish carefully, drain, and pat dry with paper towels or a clean towel. 
2. Score or slit the fish 4-5 times on a slant across each side. 
3. Rub the fish with lemon, salt it, and set aside.
4. In a food processor or blender, puree chopped parsley and basil, green onions, garlic, and habanero pepper.
5. Douse fish in one portion of the parsley marinade, making sure that both sides are coated with the marinade, including the inside of the slashes. 
6. Let the fish sit covered in the refrigerator as you prepare the vegetables for the dish.
7. Wash and peel the potatoes and cassava and cut them into large chunks. 
8. Clean vegetables, cabbage, and okra, and cut them into large chunks.
9. Heat a Dutch oven or a wide heavy saucepan until hot; add 1 cup of oil, swirl and heat for a few seconds, then lower in the fish and fry until fish is brown, around 3 minutes. 
10. Turn the fish around and brown it for two minutes on the other side. 
11. Remove the fish and set aside.
12. Add the chopped onions to the oil, and cook for about 2 minutes. 
13. Add the tomato sauce, tomato paste, and 2 tbsp of the fish marinade. 
14. Let it cook for about 8 minutes.
15. Add bouillon and pepper to taste. 
16. Let it simmer for about five minutes. 
17. Add in the smoked fish and cook for another 5 minutes.
18. Add 3 cups of water, then the cassava and potatoes. Let simmer for about 5 minutes, followed by adding the vegetables, cabbage, and okra. 
19. Simmer for about 3 minutes.
20. Add the fried fish and let it simmer with the vegetables for about 3 minutes. 
21. Carefully remove the fish and vegetables and set them aside, leaving the tomato sauce in the pot.
22. While the vegetables are cooking, wash your rice. 
23. Add two tablespoons of oil and the washed rice to a new pot.
24. Stir the rice for 1-2 minutes until fully coated in oil. 
25. Cover the pot with a kitchen towel and close with the lid to prevent the steam from escaping.
26. Let the rice steam for 5 minutes.
27. Add the steamed rice to the tomato sauce in the dutch oven, and 1-2 cups of water as needed. 
28. Adjust seasonings to taste, then cover and cook on very low heat on the stove top, stirring occasionally for about 15 minutes or a little more, or until the rice is cooked, has absorbed the water, and is tender.
29. When the rice is ready, serve it warm with the reserved vegetables and fish.
30. Enjoy!

(Source: Thieboudienne)

 

The verdict?  It wasn't bad!  The marinade on the fish was really good - we may use it again!  The veggies and rice had a strong smoked fish flavor, which was a bit odd.  The veggies weren't cooked through, which made the cassava, potatoes and carrots strange to eat. However when eaten all together, the dish was good!  My Dad loved the leftovers - ate them right up! 

 

 

 

ME

Taste of Thiéboudienne (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Thiéboudienne (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 1

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

Join us in the Maldives next!  Hopefully you will join us! 

 

 

Vanuatu

 Welcome to Vanuatu!  The pictures of this country look amazing...and hot...It looks incredible.  Vanuatu is located in the South Pacific, and is a country made of 83 different islands.  There is a lot of volcanic activity in these islands, great snorkeling, and what looks to be a relaxing destination.  According to Google, the population of Vanuatu is 327,777 people and the capital is Port Vila.  Their national dish is...

 

 

Lap Lap!

Lap Lap is a meal that is made in banana leaves and steamed.  It has many different types (chicken, veggie, fish, etc) and is full of veggies.  To go with the lap lap, I made coconut sweet potato soup with spicy shrimp and mango ice cream. We invited some Fantastic Friends for a meal, and had a great time.  Here's what I did:

LAP LAP

Lap Lap 

2 large banana leaves
3 cups coconut milk

2 cassava roots, peeled and grated

2 taro roots, peeled and grated
4 plantains, peeled and grated
Salt to taste

2 C spinach

 

Chicken

1 large banana leaf 

8 chicken thighs
Juice of 1 lime
Avocado oil
1/2 tsp turmeric
1.5 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp cardamom seeds
1 jalapeño
2 cloves garlic

Sauce

5 cloves garlic
2 tbsp thinly sliced ginger
Juice and zest of 2 small limes
1 tbsp flour
200 ml coconut milk
2 spring onion, finely sliced
Salt & pepper

1. Preheat oven to 356 F.
2. Lay one banana leaf in a casserole dish.
3. Cover banana leaf and casserole dish with grated cassava root, taro root, and plantains (keep them in separate piles) and pour 100ml of coconut milk over the piles. 
4. Season heavily with salt and pepper. 
5. Place the spinach on top of the cassava, taro and plantains.
6. Pour 100ml of coconut milk over everything again, and cover with another banana leaf and cover with foil.
7. Place chicken pieces in a large bowl.
8. Grind spices in a mortar & pestle then add chili and garlic and grind together to form paste.
9. Add lime juice and oil to the paste then pour over and coat chicken pieces completely (I had to use my hands to mix the chicken and the marinade).
10. Place chicken in a roasting dish, on top of a banana leaf.
11. Put both the lap lap and chicken in the oven to roast for 40 minutes. 
12. After 40 minutes remove the foil and top banana leaf off the lap lap and roast for a further 20 minutes.
13. Remove the chicken when it is cooked through.
14. To make the sauce, place a tablespoon of oil in a pan with the ginger and garlic over a low heat.
15. Cook for several minutes then add the flour to form a paste and cook for a few more minutes.
16. Add the coconut milk, lime juice and zest and spring onions and cook for 10 minutes over a low heat.
17. Season with salt and pepper.
18. To serve, dish up a little bit of everything, and put the sauce over the chicken.
19. Enjoy!

(Source: Lap Lap and Lap Lap)

 

COCONUT SWEET POTATO SOUP WITH SPICY SHRIMP

Spice Mix
1 1/2 tsp cumin
1 1/2 tsp coriander
3/4 tsp ground ginger
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper

For The Soup
1 tsp avocado oil
1 onion, peeled and finely chopped
6 C chicken broth

3 lbs sweet potatoes, peeled and cubed

13 1/2-ounce can unsweetened coconut milk
2 tbsp fresh lime juice
1 tsp kosher salt
1/4 tsp cayenne pepper
Salt and pepper, to taste

Fresh spinach, for garnish

1 1/2 lb shrimp

1. Mix spices in a small bowl and set aside.
2. Heat oil in a pot over medium heat. 
3. Cook onions, stirring occasionally, for 5 minutes or until translucent. 
4. Add sweet potatoes and broth, bring to a boil and then lower the heat to a simmer. 
5. Simmer, partially covered, for 15 minutes, until potatoes are tender.
6. Puree the soup using an immersion blender. 
7. Once the soup is pureed and in the pot, add the coconut milk, lime juice, salt and cayenne. 
8. Stir to combine. 
9. Season with salt and pepper, to taste. 
10. Set aside, covered, while you cook the shrimp.
11. Put shrimp in a mixing bowl, pour the spice on top and toss to coat. 
12. Skewer the shrimp on to kabobs.
13. Grill over high heat for 2 minutes per side.
14. Heat the soup gently, if need be, until it's hot. 
15. Ladle soup into shallow bowls. 
16. Place 3-4 shrimp in each bowl and add a small pile of shredded spinach to the center of each bowl. 
17. Serve hot and enjoy!

(Source: Coconut Sweet Potato Soup with Spicy Shrimp) 

 

MANGO ICE CREAM

2 C mango pulp

6 oz mango, diced

1 1/2 C sugar

1 C milk

1 1/2 C evaporated milk

4 eggs

3 tbsp lime juice

1. Place the mixing drum of your ice cream maker in the freezer until ready to make the ice cream. 
2. In a mixing bowl, combine the eggs and sugar, and beat until light and fluffy.
3. Add milk, evaporated milk, and lime juice until well combined.
4. Slowly fold in the mango pulp and diced mango. 
5. Refrigerate overnight.
6. About 40 minutes before you are ready for your ice cream, put the ice cream mixture into the frozen drum of the ice cream maker.
7. Follow the instructions for your ice cream maker and make the ice cream.
8. Enjoy!

 (Source: Mango Ice Cream)

 

The verdict?  This meal was OK.  I had higher hopes for it.  The lap lap was very bland - we found ourselves salting it quite a bit.  We also found that parts of it were cooked very well and had a lot of flavor from the coconut milk, and other parts of it were very dry.  I think If I were to make it again, I would add more coconut milk.  The chicken was interesting.  Again, it didn't really have very much flavor.  The sauce on the chicken didn't seem to fit.  I wouldn't bother making the sauce.  The soup was very good, but eating it on a warm day seemed wrong.  It had really good flavor!  The shrimp was spicy, but fit really nicely with the coconut and sweet potato flavors.  The ice cream was very good.  I think in the future, having a creamy mango ice cream would be better than the pulp and diced mangoes that make it a very chunky ice cream, but the flavors were very good.

 

      

 

 

ME

Taste of Lap Lap (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Lap Lap (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

ME

Taste of Coconut Sweet Potato Soup with Spicy Shrimp (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Coconut Sweet Potato Soup with Spicy Shrimp (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Mango Ice Cream (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Mango Ice Cream (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

Stay tuned for Senegal, our next country!

 

 

Ghana

 Welcome to Ghana!  My Courageous Coworker currently has an exchange student from Ghana, so I thought it would be fun to make this meal.  Then, come to find out, that my massage therapist's wife is from Ghana!  So we spent my 90 minute massage talking about food - I left hungry...Haha!  According to Google, the population of Ghana is 33.79 million people and the capital is Accra.  Their national dish is...

 

 

Fufu!

Sound familiar?  However, in looking at recipes, this fufu was different from other fufu's that I have made.  To go with the fufu I made peanut soup.  We've also had peanut soup before (thank you Africa!) and I remember it being so strange to make, but actually very good.  Fufu is an interesting thing, as you eat it with your hands and dip it in the soup.  Who doesn't like eating soup with their hands?!  Anyway, this was a simple meal - here's what I did:

FUFU

4 un-ripened plantains
1 lb cassava
1 1/2 C + 3Tbsp water, divided

1. Peel the plantain and cut it into cubes. 
2. Peel and scrape the cassava, de-string it and also cut into cubes.
3. Place the cassava and plantain into the blender.
4. Add 1 1/2 C water and blend the ingredients into a smooth paste.
5. Heat the paste in a saucepan over medium heat. 
6. Stir constantly with a wooden spatula for 8 to 10 minutes to remove any lumps.
7. Add 3 tbsp of water to the mixture.
8. Reduce the heat to the lowest setting, cover with a lid and steam for another 8 to 10 minutes.
9. Increase the heat to medium setting and stir. The fufu might look too soft, but it will become firmer as it cools down.
10. Transfer the fufu into a bowl and sprinkle one teaspoon of water on the surface to prevent forming a film. Let it cool completely.
11. Enjoy with stew!

(Source: Fufu) 

 

PEANUT SOUP

1 chicken, deconstructed
1 tbsp of peanut oil
3 sprigs of thyme
2 onions
2 garlic cloves, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 habanero pepper, chopped
Juice of  half a lemon
1 C of smooth peanut butter
1 small can of tomato paste
2 C chicken stock
1-2 C water

Salt

1. Chop chicken into large chunks. 
2. Heat a large frying pan to medium high. 
3. Place thyme in a big pot. 
4. Quarter and slice one of the onions.
5. Add a tablespoon of oil to the frying pan and fry the chicken, skin side only, until the skin is golden and crispy.  
6. Once skin is golden and crispy, add to the big pot with the thyme. 
7. When all the chicken has been fried, add and fry the sliced onion. 
8. Add the onion to the pot. 
9. Add 1 C of the stock, bring to a boil and then simmer, covered, for 10 minutes.
10. Chop up the other onion roughly and blend with the ginger, garlic, habanero, lemon juice and the rest of the stock. 
11. Add this to the pot and simmer for 20 minutes.
12. Add the peanut butter, tomato purée and 1 C of water and simmer for 40 minutes.
13. Serve with fufu and enjoy!

(Source: Peanut Soup) 

 

The verdict?  This was good!  I didn't think I was going to like the fufu, because I don't like plantains.  But I really couldn't taste the plantains, and the fufu helped mellow out the spice of the soup.  It was quite spicy!  I've always thought that peanut butter and chicken are such an odd combination, but it really does work.  I've always enjoyed it when I eat it.  The soup was spicy, so if you don't have fufu to eat with it, I would make some rice to help mellow it out.  Overall, though, a very good dish!

 

      

 

ME

Taste of Fufu (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Fufu (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

ME

Taste of Peanut Soup (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 5

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Peanut Soup (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 4

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

Join us next time in Vanuatu!

 

 

New Zealand

 Welcome to New Zealand!  I was talking to my Amazing Aunt and she suggested New Zealand as the next country.  I'm glad she did!  This is a bucket-list country, for sure.  The pictures look incredible, and who doesn't love the accents?!  From the pictures I have seen, the mountains remind me of those in Alaska.  Some day, I hope to visit!  According to Google, the population of New Zealand is 5.3 million people and the capital is Wellington.  Their national dish is...

 

 

None!

That's right: another country without a national dish!  Since there was not official national dish, I looked for popular meals, and one of the ones I found over and over was meat pie.  Sounded interesting, so we gave that a try.  To go with the meat pie, we made melting moments, which apparently are popular around Christmas.  We also made Hokey Pokey candy.  I had two of my Courageous Coworkers over for dinner as well, and we all ventured to the cuisine to New Zealand.  Here's what I did:

 MEAT PIE

1 tbsp of avocado oil
1 onion, finely chopped
1 lb ground beef
1 tbsp cornstarch
3/4 C beef stock
1/8 C tomato paste
1 tbsp Worcestershire sauce
1 tsp vegetable bullion 
2 gluten free pie crust sheets (I made my own)
1 egg, beaten

Ketchup, for serving 

1. Heat the oil in a saucepan over medium-high heat. 
2. Add the onion and fry for 3-4 minutes or until soft and translucent.
3. Add ground beef and cook until browned.
4. Combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside.
5. Add remaining beef stock, Worcestershire sauce, tomato paste and vegetable bullion to beef. 
6. Stir well to combine. 
7. Add cornstarch mixture to the meat mixture and bring to a boil. 
8. Reduce heat to low and simmer for 10 minutes or until thick. 
9. Remove from heat.
10. Preheat oven to 428 degrees.
11. Use one of the pie sheets and line a pie dish, making sure to leave a little around the edges to attach the top pie sheet to.
12. Fill the pie with meat mixture and brush rim with water.
13. Place pie top over meat. Use a fork to press edge to seal, and trim edge if necessary. 
14. Brush top with egg.
15. Place pies on to a baking tray and bake for 20 minutes or until golden. 
16. Serve with ketchup and enjoy!

(Source: Meat Pie)

MELTING MOMENTS

For the cookies
14 tbsp butter, softened
1/2 C powdered sugar
1 C gluten free flour

1 tsp xanthan gum
1 C cornstarch
1/2 tsp ground ginger

For the lemon cream
4 tbsp butter, softened
2 tsp lemon zest

1 C powdered sugar
1 tbsp lemon juice

1. Preheat oven to 350 F.
2. Sift the flour, xanthan gum, cornstarch, and ground ginger together.
3. In the bowl of a stand mixer, beat the butter and powdered sugar until the mixture is light and fluffy.
4. Add the sifted flour mixture to the butter and powdered sugar.
5. Knead quickly until forming a homogeneous mixture.
6. Divide the dough into 24 equal pieces and roll them.
7. Place them, well spaced, on a baking sheet lined with parchment paper.
8. Gently press each ball with a fork to flatten them slightly.
9. Bake for 15 to 20 minutes. The top of the cookies should be pale, but the bottom should be lightly golden.
10. Let stand on the baking sheet for 10 minutes before transferring them to a baking rack to cool them completely and stuff them.
11. Beat together the butter, lemon zest and powdered sugar.
12. Add the lemon juice to give it a spreadable consistency.
13. Spread this cream on half of the cooled cookies.
14. Cover each cookie coated with cream with a remaining cookie.
15. Enjoy!

 (Source: Melting Moments)

HOKEY POKEY

10 tbsp sugar

4 tbsp golden syrup

2 tsp baking soda

1. Grease a plate or pie dish.
2. Heat the sugar and golden syrup in a medium-sized pot at a medium-low temperature.  
3. Stir constantly with a wooden spoon or a whisk until the sugar has melted.
4. Simmer on a medium-low heat for 5 minutes, stirring continuously, until it turns a golden amber color (until it reaches 293 F). 
5. Take the pot off the heat and immediately add the baking soda.  Stir madly and watch it foam up.
6. Immediately pour it on to the greased plate/dish and leave it to become cold and set.
7. Break apart and enjoy!

(Source: Hokey Pokey) 

The verdict?  The meat pie was VERY good.  We really enjoyed this.  It was very similar to a shepherds pie, but the flavors were wonderful.  The pie crust was delicious as well.  We will be making this again for dinner...  I was surprised at how well I liked the ketchup on the meat pie.  I am not a fan of ketchup at all, but it really added a nice sweetness to this meal. We also really enjoyed the melting moments.  The cookie part was a little dry, but the filling was so delicious and together just melted in your mouth.  These were also pretty easy to make, so they could become a fun cookie to do when you need something quick.  We were not a fan of the Hokey Pokey.  This tasted like burnt sugar.  It was pretty funny making it though - it made quite the mess!  The good thing is, it was pretty easy to clean up.  I wouldn't recommend that dessert...But overall, we really enjoyed New Zealand!

        

      

 

ME

Taste of Meat Pie (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Meat Pie (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

ME

Taste of Melting Moments (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Melting Moments(1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Hokey Pokey (1 is terrible, 10 is amazing): 2

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 2

 

HANDSOME HUSBAND

Taste of Hokey Pokey (1 is terrible, 10 is amazing): 3

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 3

 

We're making our way through all the countries!  Join us next time in Ghana! 

 

 

Croatia

 Welcome to Croatia!  If I were honest, I didn't know where exactly this country was.  I've heard about it, but couldn't tell you where on a map it was.  But when I saw pictures, I told Handsome Husband that we needed to visit.  It looks STUNNING.  Some fun facts about Croatia: the necktie was invented there, Dalmatian dogs are said to have originated there, Nikola Tesla was Croatian, and they have a literacy rate of over 99%!  According to Google, the population is 3.8 million people and the capital is Zagreb.  Their national dish is...

 

 

None!

That's right, they don't have a national dish.  Which means, I got to research different recipes that they are known for.  So I found Pasticada, which is a braised beef, served on gnocchi.  To go with that, we made Cheese Strukli, which is like a white cheese lasagna, and a cherry strudel for dessert.  Sounded like a full meal!  The problem was the gluten free filo dough for the strudel.  Read on to find out what I did about that.

PASTICADA

3 lb pot roast
6 garlic cloves, sliced
Red wine to cover the meat

Apple cider vinegar - 2 tbsp per cup of wine
1/4 C avocado oil
1 tbsp bacon fat
3 tbsp cornstarch
2 onions, quartered
3 carrots, cut into 2-inch pieces
1 celery root, peeled and quartered
1 parsnip, halved lengthwise and cut into 2-inch lengths
1 cup beef broth
2 bay leaves
2 tbsp tomato paste
1/3 C sweet dessert wine
1/2 C red dry wine

1/2 tsp ground cloves
1/2 tsp ground allspice
6 prunes
4 dried figs, cut in half
4 dried Medjool dates, pitted
1 lemon, cut into slices
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 tsp freshly grated nutmeg
2 tbsp Dijon mustard 
1 tbsp balsamic vinegar
2 tsp apple cider vinegar
Arrowroot slurry (for thickening, if desired)
1 lb gluten free gnocchi

Salt and pepper, to taste

1. Pierce the meat with the sharp point of a knife.  
2. Place the sliced garlic in the bottom of the Zip-Loc bag.  
3. Combine enough red wine and vinegar using the ratio of 2 tablespoons vinegar per cup of red wine to cover the roast.  
4. Pour the wine/vinegar mixture over the meat.  
5. Seal the bag, pressing out as much air as possible.  The wine/vinegar should cover the meat.  
6. Place the sealed bag in the fridge for at least 8 hours or up to 48 hours. 
7. The next day, remove the meat from the wine/vinegar; pat dry.  
8. Fish the garlic slices out of the marinade and reserve.  Discard the marinade.
9. Heat a Dutch oven over medium heat.  
10. Add the bacon fat and olive oil to the Dutch oven.
11. Add the meat to the hot fat and do not move the meat for at least 2 minutes to allow it to brown.  
12. Using a tongs, turn the meat and let it brown, not moving the meat for 1-2 minutes.  
13. Remove the meat from the pot; set aside on a plate with an edge.
14. Add the onions, reserved garlic, ground cloves and allspice to the pot and saute for a few minutes. 
15. Return the meat to the pot and add broth and bay leaves.  Simmer for about 6 to 8 minutes.
16. Stir the tomato paste into the dessert wine.  
17. Add tomato paste and dessert wine, along with the red wine and the dried fruit, to the Dutch oven.  
18. Simmer for one hour and then add the carrots, celery, parsnip, lemon slices, rosemary and thyme sprigs.  
19. Continue to simmer, covered, on LOW heat for 3 hours or until the meat is completely tender.  
20. About 10 minutes before the meat finishes cooking add the ground nutmeg.
21. When the meat is tender, remove it to a plate and cut into 1/2-inch thick slices.  
22. Remove the sprigs of fresh herbs.  
23. Whisk in enough arrowroot slurry to thicken the mixture.  
24. Remove the pan from the heat source and stir in the mustard and the balsamic vinegar into the sauce.  
25. Taste and add salt and pepper, if needed.
26. Serve with potato gnocchi and enjoy!

(Source:  Pasticada)

CHEESE STRUKLI

Gluten free lasagna noodles, uncooked

2 eggs
12 oz cottage cheese
3/4 C sour cream
5 oz white cheddar cheese, shredded and divided, more for topping
1/2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp ground nutmeg
3/4 C half-and-half
Salt and pepper, to taste

1. Preheat the oven to 400 degrees F and grease an 8x8 baking dish. 
2. In a bowl, mix the cottage cheese, sour cream, shredded cheese, eggs, thyme, garlic powder, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper together.
3. Line the bottom of the baking dish with a layer of lasagna noodles.
4. Spread one-quarter of the cheese mixture over the noodles.
5. Repeat with the remaining lasagna noodles and cheese mixture (I made 4 layers). 
6. Pour half-and-half over the top and sprinkle on the remaining shredded cheese.
7. Bake for 45-50 minutes, until the tops are puffy and golden, even in the center of the pan. 
8. Cut and serve!

(Source: Cheese Strukli) 

CHERRY STRUDEL

28 oz sour cherries
1 package rice paper wraps
2 tsp cinnamon
Splash of vanilla 

7 g sugar
150 g brown sugar
25 g gluten free breadcrumbs
75 ml oil
75 ml milk
Powdered sugar, for dusting

1. Preheat oven to 356 degrees (can you tell yet that this recipe was converted from the metric system???) and line a rimmed baking tray with parchment paper. 
2. Place cherries in a bowl and add the vanilla, sugar, brown sugar and cinnamon and carefully mix.
3. In a pie dish, mix oil and milk and soak the rice paper wrappers, one at a time, until soft and pliable.
4. Sprinkle breadcrumbs over the mixture on the rice paper wrapper, then add the cherries.
5. Roll the rice paper wrapper and cherry mixture like a burrito, and place on the baking tray.
6. Bake for 30 minutes, until slightly crispy.
7. Once ready let it cool and sprinkle with powdered sugar on top.
8. Enjoy!

(Source: Cherry Strudel) 

The verdict?  This was an interesting one.  The Pasticada was nothing special.  It had a sweet taste to it, and it tasted just fine, but there was nothing special about it.  This surprised us, because of all the ingredients that were in the dish.  It was also weird on the gnocchi.  I would recommend eating it with mashed potatoes - I think that would be much tastier.  The Cheese Strukli was delicious.  It was a little dry, but tasted so good.  We think it would be good with some Italian sausage or some kind of meat.  This was, by far, our favorite part of the meal.  The cherry strudels were not great.  Part of that was using rice paper wrappers.  I had read that this was a good substitute for filo dough, but it was disappointing.  The wrappers didn't crisp up and it wasn't flaky like filo dough should be.  The breadcrumbs in the strudel were weird as well.  I wouldn't recommend making this one.

           

ME

Taste of Pasticada (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Pasticada (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

ME

Taste of Cheese Strukli (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Cheese Strukli (1 is terrible, 10 is amazing): 7 

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

ME

Taste of Cherry Strudel (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Cherry Strudel (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

Another one down!  Join us next time in New Zealand!