Guinea

Welcome to Guinea!  The Guinea flag and the Mali flag are often confused: they are the same colors, but in reverse order!  It is one of the least-developed countries in the world, despite having many, many natural resources.  It is one of four countries in the world that doesn't have fixed telephone lines.  The other three countries are also in Africa.  The pictures look beautiful, with lots of green, mountains, and water!  According to Google, the population of Guinea is 14.37 million people and the capital is Conakry.  Their national dish is...

Poulet Yassa!

This seems to be a popular dish in the region, as two other countries (Guinea-Bissau and DR Congo) also have this as their national dish.  It is a dish made of chicken, veggies, and rice.  It was a very simple meal, and it smelled GOOD while it was cooking!  Here's what I did:

POULET YASSA

8 chicken thighs

4 large onions, sliced

2 tbsp Dijon mustard

3 heads garlic

1 C red vinegar

2 fresh chili peppers

1 tbsp of chili powder

1 tbsp pepper

Chicken broth to cover

1 Bay leaf

6 limes

Salt to taste

Cooking Oil

1. 1.  Pat chicken dry with a paper towel.
2. 2.  In a large cooking pot, mix the onions, garlic, vinegar, lemon juice, bay leaf, mustard, vinegar and chilies.
3. 3.  Now add the chicken pieces, mix all together and marinate overnight.
4. 4.  Remove the chicken pieces from the marinade and grill until cooked through.
5. 5.  After the chicken is done cooking, remove the onions from the marinade and sauté gently in a little oil until soft and brown.
6. 6.  Add the marinade to the onions and cook for five minutes.
7. 7.  To this, add the chicken pieces and chicken broth to cover everything.
8. 8.  Cover with lid and simmer for approximately 30 minutes.
9. 9.  Salt and pepper, to taste
10. 10.  Serve with white rice.

(Source: Poulet Yassa)

The verdict?  It was OK.  It smelled very good while cooking, but the vinegar taste was overpowering.  And it had A LOT of onions.  If I were to make it again, I would only do two onions and 1/4 cup red vinegar.  I would add extra chicken broth as the liquid.  It was good with rice, and we had green beans with it.  Would I make it again?  I don't think I would. 

ME

Taste of Poulet Yassa (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 Poulet Yassa (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

Hope you join us in Micronesia next time!

Rwanda

 Welcome to Rwanda!  Rwanda is known as the Land of a Thousand Hills because it has many mountains.  Rwanda is Africa's second most populated country, with about 219 people per square mile.  In 1994, they had a genocide that saw around 800,000 people killed in 100 days.  Also, fascinating, since 2018, Rwanda has been using drones to deliver blood and medical supplies to remote areas.  Doctors order these materials by text!  According to Google, the population of Rwanda is 14.28 million people, and the capital is Kigali.  Their national dish is...

Brochettes!

These are goat skewers!  You would think that living in a farming area, I would be able to find goat fairly easily.  Nope.  So, we traded goat for sheep (sounds like I'm playing a game...).  To go with the brochettes, we made igisafuiya, which is a chicken-based stew.  Seemed like fairly straightforward dishes to make.  Here's what we did!

BROCHETTES

1 lb goat meat or beef cut into 1-inch cubes (I used lamb)

1 onion, quartered

5 tomatoes, quartered

1/2 small can of tomato sauce

1/2 onion diced

2 tbsp vegetable bullion 

3 jalapenos

Avocado oil

Salt, to taste

1. 1.  Put the tomatoes, 1/2 onion, jalapenos, and tomato sauce into a food processor and blend until saucy and a little bit chunky.
2. 2.  Reserve half of the sauce for dipping.
3. 3.  Put half the sauce in a bowl and add the lamb and quartered onions (separate the layers of the onion) and let marinate for at least 30 minutes.
4. 4.  Form the brochettes by alternately threading meat and 2 to 3 pieces of onion onto a skewer.
5. 5.  Heat the grill and lay the skewer on the grill.
6. 6.  Brush the sauce on all sides of the brochettes, adding more of the sauce as you turn them. 
7. 7.  Cook until cooked through, and enjoy with extra sauce.

(Source: Brochettes)

IGISAFUIYA

4 chicken thighs

2 onions, chopped

2 leeks (white and green parts), thinly sliced

4 green bell peppers, seeded and cut

4 tomatoes, peeled, seeded, and diced

5 celery stalks, chopped

4 plantains, peeled, cut in half lengthwise and then cut in half

10 oz. spinach

3 tbsp tomato paste

4 tbsp avocado oil

1 hot pepper

1. 1.  In a pot with hot oil, sear chicken over medium-high heat to color on all sides.
2. 2.  Remove thighs from the pot and set aside.
3. 3.  Add onion, leeks and peppers.
4. 4.  Let this cook for about 10 minutes, stirring occasionally.
5. 5.  Add the tomatoes, celery and tomato paste and mix well. 
6. 6.  Cook on medium heat for 15 minutes, stirring regularly.
7. 7.  Cover with water, add salt and pepper, and bring to a boil. 
8. 8.  Reduce the heat to low and simmer for about 15 minutes.
9. 9.  Add the plantains, cover them with the spinach and put the chicken back on top. 
10. 10.  Add water if necessary so that the plantains are fully submerged.
11. 11.  Cover, add the whole hot pepper, and simmer over low heat for about 25 minutes. 

(Source: Igisafuiya)

The verdict?  The brochettes were very good.  We really enjoyed the skewers. I don't think the marinade did much, but it was a great dipping sauce.  The sauce was spicy, but a good amount of spice.  I think it would be really good on chips or eggs.  The lamb was tender, but a little bit gamey (the sauce helped with the gaminess too).  The Igisafuiya was interesting.  It didn't have much flavor at all, so it needed quite a bit of salt.  However, the more you ate the stew, the more it grew on you.  As leftovers, I found myself thinking the same thing: that it was very plain, but the more I ate, the better it tasted.  All in all, a good meal, but not fantastic.

  

ME

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

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

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

 

HANDSOME HUSBAND

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

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

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

ME

Taste of Igisafuiya (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 Igisafuiya (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

Hope you join us next time in Albania!

Grenada

 Welcome to Grenada!  A neighbor to our last country, St. Vincent and Grenadines, Grenada is another country in the Caribbean.  It is known as the "Island of Spice", and exports many spices.  It is the second largest producer of Nutmeg (second to Indonesia!).  Grenada is also home to the first underwater sculpture museum - interesting!  According to Google, Grenada has a population of 117,000 people and the capital is St. George.  Their national dish is...

Oil Down!

Sounds appetizing, right?  I have to admit, I wasn't too excited to try this meal.  I found a couple other dishes to make too: Nutmeg Chicken and Nutmeg Ice Cream!  Since I had leftover breadfruit from St. Vincent and Grenadines, and Oil Down has breadfruit, I figured why not.  We did this country over two days, and I'm glad we did!  The ice cream took a little bit of planning ahead, but the chicken and Oil Down were quick, easy meals.  Here's what I did:

OIL DOWN

1 breadfruit

1 whole hot green pepper (I used Ancho)

1 tsp thyme

1/2 oz saffron

2 tbsp curry powder

12 oz salted meat (I used spam)

6 C coconut milk

4 C spinach

Salt, to taste

1. 1. Cut the breadfruit into slices about 1 1/2 inches thick
2. 2. Cut the meat into bite-sized pieces and place them in the bottom of a large pot
3. 3. Arrange the breadfruit over the meat
4. 4. Add the seasonings and coconut milk
5. 5. Cover the pot and bring it to a boil
6. 6. Add spinach to the pot.
7. 7. Cook until the breadfruit is tender and the liquid has mostly absorbed (about 30 minutes)
8. 8. Serve hot and enjoy!

(Source: Oil Down)

NUTMEG CHICKEN

Nutmeg syrup

1/3 C sugar

2 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 C gluten free soy sauce

1/4 tsp ginger

1/4 tsp chili flakes

1 C water

1/2 tbsp tapioca starch

Chicken

2 tbsp coconut oil

2 lb chicken thighs

3 garlic cloves, minced

1 onion, chopped

2 tbsp poultry seasoning

1 tsp thyme

1 tsp salt

1 tsp pepper

1. 1. Place the chicken in a medium sized bowl and season with the poultry seasoning, salt, thyme and back pepper, and set aside
2. 2. Add the sugar, cinnamon, nutmeg, ginger, and chili flakes in a saucepan
3. 3. Mix the gluten free soy sauce, maple syrup, water and tapioca starch together then pour it into the saucepan
4. 4. Bring the saucepan to a boil, and reduce to a simmer while stirring for 5 minutes; then set aside
5. 5. Meanwhile heat the oil on medium heat
6. 6. Proceed to sauté the garlic and onion until soft and translucent
7. 7. Add the seasoned chicken to the pan and proceed to cook the chicken until just white (it won't be cooked all the way.  Also, make sure there is no water or liquid in the pan before the next step)
8. 8. Pour the nutmeg syrup all over the chicken and bring to a rolling boil
9. 9. Reduce the flame to medium-low, cover the pan with lid and occasionally baste the chicken throughout the 20-25 minute cooking time
10. 10. If you are left with excess liquid and want the syrup to adhere to the chicken increase heat to high and allow the liquid to evaporate and stick to the chicken (be careful not to burn the chicken)
11. 11. Enjoy with rice!

(Source: Nutmeg Chicken)

NUTMEG ICE CREAM

1 1/2 C milk

1 1/2 C heavy cream

3 eggs

3/4 C sugar

1 tbsp fresh nutmeg; grated (about 1 whole nutmeg)

1/8 tsp salt

1 tsp vanilla

1. 1. In a saucepan bring the milk and the cream to almost boiling - do not let it boil - then turn off the heat
2. 2. In a bowl whisk together the eggs, sugar, nutmeg, salt, and vanilla
3. 3. Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk that mixture into the remaining milk mixture
4. 4. Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 F on a candy thermometer
5. 5. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold
6. 6. Freeze the custard in an ice-cream maker according to the manufacturer's instructions
7. 7. Enjoy

(Source: Nutmeg Ice Cream)

The verdict?  So many thoughts on this one.  Let's start with Oil Down.  I didn't think this meal was anything special at first.  It was OK to eat, but nothing to write home about.  But then we hit the sauce.  The sauce was GOOD.  It was delicious on the breadfruit.  We didn't taste the spam in the dish at all.  If I were to make it again, I would cut the breadfruit into smaller, bite-sized pieces, and make more sauce (double the recipe, except for the breadfruit, spinach, and salt meat).  The more we ate the dish, the better we liked it.  The nutmeg chicken was delicious.  I didn't know what to expect with it, but it was so good.  It was a warming meal - like something you would eat in the fall or winter.  When I make it again, I won't put as much sugar in - I would probably only do half the sugar it calls for.  I would also chunk the meat instead of leaving it whole.  The ice cream was interesting.  It really reminded me of the Christmas cookies that my sister makes each Christmas - it was good!  Rich, but good.  

 

ME

Taste of Oil Down (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 Oil Down (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): 8

ME

Taste of Nutmeg Chicken (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 Nutmeg Chicken (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): 8

ME

Taste of Nutmeg 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 Nutmeg 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

Hope you enjoyed Grenada!  Join us next time in a mystery country!

Chad

 Welcome to Chad! The top third of Chad is covered by the Sahara Desert, and the Tibesti Mountains in the extreme north are home to some of the best camel racing in the world. For every 23,600 people in Chad there is only one Chadian doctor available, and the country has one of the highest maternal mortality rates in the world. 1,100 mothers die per 100,000 births.  Chad is also one of the poorest and most corrupt countries in the world.  According to Google, their population is 19.67 million people and their capital is N’Djamena.  Their national dish is...

Boule!

It is a rice or wheat porridge dish, traditionally eaten in the morning.  However, we ate it for dinner.  To go with the boule, we made Daraba, which is a vegetable stew with peanut butter.  The vegetables used in the dish were not ones I would ever think to put together!  It looked like a simple, quick meal to make.  Here's what I did:

BOULE

5 C water, divided

1 C rice

3 tbsp natural peanut butter (for authenticity, this should be pure crushed peanuts, no additives)

Pinch of salt

3 tbsp millet flour

1 tbsp lemon juice 

1 C whole milk, to taste

Sugar, to taste

1. 1.  In a large saucepan, bring 4 cups water to a boil and add the rice. 
2. 2.  Stir in the peanut butter and a pinch of salt.
3. 3.  Mix the flour with the remaining cup of water and then pour the liquid into the boiling mixture.
4. 4.  Cook 10-15 minutes, stirring frequently until tender.
5. 5.  Stir in the lemon juice, and add sugar to taste. 
6. 6.  Pour in as much of the whole milk as needed to thin it out to the desired porridge consistency.
7. 7.  Serve hot and enjoy!

(Source: Boule)

DARABA

1 lb okra, sliced in big chunks

3 medium tomatoes 

1 sweet potato 

1 eggplant 

1 lb spinach (I used frozen)

1 C peanut butter

6 C beef broth

Cayenne, to taste

Salt and pepper, to taste

1. 1.  Add all of the vegetables, except the spinach, and beef broth to a pot. 
2. 2.  Bring to a boil and reduce to a simmer and cook for half an hour, or until the vegetables are almost done.
3. 3.  Remove 3/4 cup of the stock and mix with the peanut butter to form a smooth sauce. 
4. 4.  Add the peanut butter and simmer for 10 minutes, or until the soup has thickened.
5. 5.  Stir in the mixed greens until just wilted. 
6. 6.  Season to taste with salt, pepper and cayenne.
7. 7.  Enjoy!

(Source: Daraba

The verdict?  This was interesting.  The boule was OK, but not great.  It didn't taste bad, but it didn't really taste like anything.  Handsome Husband commented that it was easy to keep eating.  He added the milk - I didn't.  He said the milk didn't add much, but made it more the consistency of rice pudding.  It didn't cook like normal rice - you had to continue stirring it to make sure that it didn't stick to the bottom.  The daraba was also interesting.  I would never have thought to put okra, sweet potato, tomato, and eggplant together.  I don't even like eggplant.  However, in this stew, it didn't taste like anything, and the texture wasn't bad.  It needed the spice from the cayenne, for sure.  All in all, it was fairly bland, but not a terrible meal.

    

ME

Taste of Boule (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 Boule (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): 4

ME

Taste of Daraba (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 Daraba (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 country down!  Join us next time in St. Vincent & Grenadines!

Algeria

 Welcome to Algeria!  Algeria is the largest country in Africa, and the tenth-largest country in the world!  It is also home to the Sahara Desert, which covers 4/5 of the land mass of Algeria!  Their national animal is the Fennec fox, which is the smallest fox in the world, but has 6-inch ears!  They are pretty cute!  According to Google, the population of Algeria is 47.74 million people and the capital is Algiers.  Their national dish is...

Couscous!

I'm seeing a theme with African nations...Their national dish is usually something to do with cornmeal and water, peanuts, stew, or couscous!  Sadly, I couldn't eat the couscous, but Handsome Husband could!  To go along with the couscous, I made a chicken stew and Maaqouda, which is like a potato dumpling.  In looking at the recipes, it didn't look like it would take us much time to cook.  But there were a lot of things I was keeping track of!  Here's what I did:

ALGERIAN CHICKEN COUSCOUS

1 C couscous

4 chicken thighs

2 potatoes, quartered

1 carrot, cut into 2-inch pieces

1 onion, diced

1 can diced tomatoes, liquid included

Small bunch parsley, chopped

1 tbsp butter

1 tsp saffron

1 tsp ground ginger

1 tsp ground turmeric

1 tsp salt

1 tsp pepper

1 tbsp avocado oil

1. Place a large pot on medium heat and melt butter. 
2. Add chicken, chopped onion, saffron, ginger, turmeric, salt and pepper to the pot.
3. Cook to brown the chicken and mix everything together.
4. Add the tomatoes and parsley to the pot. 
5. Cover with hot water and cook for 10 min.
6. Place the couscous in a shallow dish and add 1/2 tsp of salt and 1tbsp of avocado oil. 
7. Mix it with your fingers. You want to make sure all the grains are nicely coated. 
8. Transfer potatoes and carrots into the pot with chicken and boil for another 20 min or until cooked.
9. Cook the couscous in a separate pot according to the directions (mine said to boil water, put the couscous in the water, and let it stand for 5 minutes). 
10. Serve couscous in a deep-dish plate, add chicken and veggies on top. Pour as much sauce as you like. 
11. Enjoy!

(Source: Algerian Chicken Couscous)

MAAQOUDA

1 lb potatoes

1 egg, beaten

2 tbsp gluten free breadcrumbs

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 tbsp finely chopped parsley

1/4 tsp turmeric

1/4 tsp cumin

Gluten free flour (for coating)

Salt and pepper, to taste

Oil for frying

1. Bring a large pot of salted water to a boil and cook the potatoes until tender.
2. When the potatoes are cooked, drain and mash them. 
3. Add the breadcrumbs, garlic, onion, cumin, turmeric, parsley, beaten egg, salt and pepper. 
4. Stir to incorporate all the ingredients. If the mixture is too firm, add some breadcrumbs.
5. Shape 2-inch diameter patties.
6. In a large saucepan, heat enough oil for deep frying to 350F.
7. Drench maaqouda in flour to cover both sides. 
8. Remove excess flour and deep fry on one side, then the other. 
9. Drain on paper towels and serve with freshly squeezed lemon.
10. Enjoy!

(Source: Maaqouda)

The verdict?  Well, first of all, I forgot to take a picture - oops! The chicken stew needed salt - I would double it next time.  The flavors and spices were similar to those of Morocco; this makes sense, since Algeria borders Morocco!  It smelled amazing as it was cooking.  I thought that it would be tricky to cut the chicken while it was in the stew, but it just shredded beautifully.  We ate the stew and chicken with some homemade bread - delicious!  The maaqiudas were really good as well, and it wasn't as labor-intensive as several other frying recipes have been.  I don't think it needed the flour coating - I think it would have been fine with no coating.  They had really good flavor, and were tasty with the lemon squeezed on them!  Handsome Husband will have to tell you about the couscous.

The couscous was quite tasty, and very fluffy.  I was surprised by the light texture of it, even after it had soaked up some of the sauce... and the couscous and sauce was a great combination, they blended very well. It also made a great base for the chicken and veggies.

ME

Taste of Algerian Chicken Couscous (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 Algerian Chicken Couscous (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 Maaqouda (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): 8

 

HANDSOME HUSBAND

Taste of Maaqouda (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

Join us next time in Indonesia! 

Cabo Verde

 Welcome to Cabo Verde!  Cabo Verde is a bunch of islands off the coast of West Africa.  9 of the 10 islands are uninhabited!  It is estimated that the islands have one goat for every two people.  And the long-eared bat is the only native animal to the islands!  According to Google, the population of Cabo Verde is 618,000 people and the capital is Praia.  Their national dish is...

Cachupa!

It is a bean and meat dish, similar to pozole.  Since this dish has beans, I was unable to try it.  So we will have to rely on Handsome Husband's review of the dish!  I will warn you, this dish makes A LOT of soup!  To make something I could eat, we also made Chilaquiles Manifesto.  This is similar to a dish I grew up with called migitas.  I wasn't sad about making this...Anyways, here's what we did:

CACHUPA

1 ½ lb corned beef brisket, cut into chunks

1 lb bacon, cut into large chunks

2 tbsp crushed garlic, divided

2 tsp apple cider vinegar

1 bay leaf

1 tsp smoked paprika

1 tsp salt

1/2 tsp pepper

2 tbsp avocado oil

1 onion, chopped

2 tsp tomato paste

9 C beef broth

1 1/2 C dried hominy

1/2 C dried pinto beans, soaked overnight

1/2 C dried red beans, soaked overnight

2/3 C white lima beans, dried

1 large yuca (I used a white sweet potato)

4 C chopped collard greens

1 lb chouriço, sliced into rounds

1. Season the corned beed and salt pork the night before with the vinegar, bay leaf, smoked paprika, salt, pepper and 1 tablespoon of the crushed garlic. 
2. Let the meat marinate in the refrigerator overnight.
3. Soak the pinto beans and red beans overnight.
4. Heat the oil over medium heat in a large stockpot and add the chopped onions, and other tablespoon of garlic. 
5. Transfer the bay leaf from the seasoned meat to the pot. 
6. Saute the onions until they are fragrant.
7. Add the marinated meats to the pan (in a single layer if possible) and let the meat brown for about 10 minutes (5 minutes on each side). 
8. Remove the meat from the pan and set aside.
9. Add tomato paste to the pot and whisk until the bay leaf has dissolved and the tomato paste is smooth. 
10. Add the meat back to the pot and add the beef broth. 
11. Cover the pot with a lid.
12. Bring the pot to a boil and thoroughly rinse the hominy and add to the pot. 
13. Let it reach a boil again, and then turn the flame down to low. 
14. Cover the pot with the lid and simmer for 1 hour. 
15. Check on the hominy every 30 minutes to give it a stir and make sure that there is plenty of water. 
16. After the first hour is up, add the pinto and red beans to the pot, stir and cover it again with the lid. 
17. Stir and check the water level every 30 minutes. The liquid will thicken as it cooks.
18. Once the second hour is up, remove the meat from the pan (if desired), and shred it by lightly pressing a fork against the meat. 
19. Feel free to discard any fat that gets detached from the salt pork.
20. Add the meat back to the pot, stir it again and add the lima beans, yuca, and greens.  
21. Let everything cook for about 45 minutes.
22. Add the chouriço, let it cook for about 20 minutes. 
23. At this point you want to stir and taste the cachupa. 
24. Let everything simmer for another 10-15 minutes.
25. Turn of the flame and let the cachupa rest (covered) for 20-30 minutes. 
26. Ladle into bowls and serve.
27. Enjoy!

(Source: Cachupa)

CHILAQUILES MANIFESTO

1 lb. Tomatillos peeled and washed

1 small onion

4 Serrano chilies, stems removed

1 bunch cilantro

1 tsp sea salt

15 corn tortillas, cut into 8 triangles each

Oil, for frying

3 eggs

Pickled onions, for garnish

Cojita cheese, for garnish

1. In a small-medium sauce pan place tomatillos, chiles, onion, cilantro, and barely cover with water. 
2. Place lid and simmer until they are cooked, about 12-15 minutes. 
3. Once they are cooked, remove 3/4 of the liquid, add salt, and blend.
4. Cut the tortillas into triangles, separate them. 
5. Heat up a frying pan, add oil, and wait until the oil is starting to ripple.
6. Add the tortillas in two batches and pan fry them until evenly golden light brown as possible.
7.  Remove from pan and drain them into a pan lined with a paper towel.
8. Start cooking the sunny side up or over easy eggs. 
9. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.
10. Remove the excess oil from the pan, and leave about 2 tbsp of oil into the pan. 
11. Once the oil is hot, add the tomatillo mixture and cook for 1-2 minutes, stir constantly until bubbly. 
12. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. 
13. Plate them immediately. 
14. Top with a sunny side up egg or over easy egg. 
15. Garnish with cojita and onions.
16. Enjoy!

(Source: Chilaquiles Manifesto)

The verdict?  Well, I can tell you the Chilaquiles Manifesto were delicious.  The crunchy mixed with the sauce and eggs was a great combination.  I would definitely make this again!  Handsome Husband will have to tell you about the Cachupa.

The cachupa was very tasty. It wasn't as bold of a flavor as I expected considering the ingredients; instead it was more like a normal, good bean soup (which also means it needed lots of salt!) with lots of tasty chunks like bacon and chouriço. The beans were cooked perfectly, but that also made it a lot of really similar textures. I guessed that it would be better as leftovers after the flavors had blended a little more, and I was right. Overall I'm certainly happy to eat the leftovers, but it won't be going in our regular rotation.

     

ME

Taste of Cachupa (1 is terrible, 10 is amazing): NA

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

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

 

HANDSOME HUSBAND

Taste of Cachupa (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 Chilaquiles Manifesto (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 Chilaquiles Manifesto (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): 6

Join us next time in Norway!

Cameroon

 Welcome to Cameroon!  I attended a webinar at work, and the speaker was from Cameroon.  His presentation was on leadership, and he was hilarious.  But he talked about growing up in Cameroon, and I decided to cook their national dish.  Cameroon is home to the world's largest frog, the Goliath Frog, which can get up to seven pounds!  Cameroon has a lake that is poisonous due to volcanic gas that builds up under it (they now have pipes to vent the gases from the lake).  According to Google, the population is 3.6 million people and the capital is Yaounde.  Their national dish is...

Ndole!

Ndole is a beef and shrimp and bitterleaf stew.  Since I am fresh out of bitterleaf, the recipe said spinach was an acceptable substitute.  Apparently there is a big population of shrimp in Cameroon, which makes sense why it was in the national dish.  I was hoping it wasn't similar to Sierra Leone's Cassava Leaf Soup... which in our house we call "grass soup" because of the taste and the smell. I had my doubts.  Here's what we did:

NDOLE

20 oz spinach

2 C peanuts

1lb beef stew meat

1lb jumbo shrimp

1 onion

1/2 red onion, sliced

6 garlic cloves

2 1-inch pieces ginger

2 sprigs parsley

2 tbsp smoked crayfish

6 C beef broth, divided

2 plantains

1. Wash ripe plantains, cut the tips off and slice into halves. 
2. Using a large enough pot, submerge plantains, bring to a boil and cook until plantains are soft and some of the skins split. 
3. Transfer into a cold water bath and peel off plantain skin once cool enough. 
4. Blend 1/4 of an onion, parsley, 1 garlic clove and a 1-inch piece of ginger. 
5. Put the stew meat in a pot, season with salt and add in blended spices. 
6. Add 3 cups of beef broth to the pot.
7. Bring to a quick boil and simmer for 2 hours. 
8. Boil peanuts for 7-10 minutes. 
9. Blend peanuts (including the water the peanuts boiled in) with half of the onion, remaining ginger and garlic into a paste. (Not too smooth, just a little grainy).
10. Add the smoked crayfish to the peanut blend and add to the pot with the beef.
11. Add the spinach and cook until wilted.
12. Meanwhile, heat oil in a separate pan and pan fry the shrimp until almost cooked. 
13. Remove the shrimp from the pan, and add to the soup pot.
14. Add the remaining red onion slices to the pan and fry until caramelized. 
15. Serve the soup in a bowl with the caramelized onions on top, and the plantains on the side.
16. Enjoy!

(Source: Ndole and Ndole)

The verdict?  It wasn't bad!  I wasn't sure I was a fan of it (it has a strong smoked crayfish smell), and the grainy texture of the peanuts was weird.  But the more I ate it, the more I liked it.  Surprisingly, I really enjoyed it with the plantain - and I don't like plantains!  It gave the soup a sweetness that cut the smoked crayfish smell and taste.  Handsome Husband said it was OK, and agreed the more we ate, the better it got.  Overall good, but not great.

ME

Taste of Ndole (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 Ndole (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

Join us next time in Cabo Verde!

Mali

 Welcome to Mali!  Or maybe not, as US citizens are no longer permitted to go to Mali!  Mali is home to the largest mud-brick building in existence - it looks amazing!  Every April, residents reconstruct the walls of this building (a mosque) with mud during a festival.  Mali also houses part of the Sahara Desert.  According to Google, the population of Mali is 21.99 million people and the capital is Bamako.  Their national dish is...

Tiguadege Na!

Literally translated it means, "meat in peanut butter".  It is a peanut butter stew.  Seems to be a theme of Africa...To go with the Tiguadege Na, we just ate rice.  A very simple meal!  Here's what I did:

TIGUADEGE NA

1 lb chicken thighs, in large chunks

1 onion, chopped

5 garlic cloves, minced

4 tbsp peanut butter

1 can diced tomatoes

1 can tomato paste

2 tbsp avocado oil

2 celery sticks, chopped

2 carrots, chopped

2 potatoes, chopped

1 large sweet potato, chopped

1 green cabbage, shredded

1 green pepper, diced

1 jalepeno, minced

Chicken stock, enough to cover ingredients (I used about 8 cups)

Pepper and salt, to taste

1. In a large pot, heat the oil over medium heat and fry the chicken until slightly browned.
2. Set aside and fry the onions, garlic, celery, and bell pepper in the same pot.
3. Stir in the tomatoes, tomato paste, chili, and peanut butter.
4. Cook for a few minutes and then add the chicken stock and chicken pieces.
5. Allow to boil for about 10 minutes then add your veggies, salt and pepper
6. Allow to cook for 20 minutes, or until veggies and potatoes are tender.
7. Serve with rice, and enjoy!

(Source: Tiguadege Na)

The verdict?  This stew was very much like many of the other peanut butter soups or peanut butter chicken dishes we have had.  However, we really liked the addition of a sweet potato to the dish.  It brought a sweetness that worked very well with the rest of the stew.  If you make this, know that it makes A LOT of stew, and you will probably have leftovers!  All in all, a very pleasant and yummy dish!

ME

Taste of Tiguadege Na (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): 7

 

HANDSOME HUSBAND

Taste of Tiguadege Na (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

Join us next time in Venezuela!

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! 

 

 

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!

 

 

Guinea-Bissau

 Welcome to Guinea-Bissau!  We actually did this country a few weeks ago...things get busy, you know?   Guinea-Bissau is a country in West Africa.  It was colonized by the Portuguese, and the official language is Portuguese, but only about 14% of the population speak Portuguese! The majority of the population speaks a Portuguese-based Creole language.  They are also the sixth largest producers of cashews!  According to Google, the population is 2.15 million people and the capital is Bissau.  Their national dish is...

 

 

Jollof  Rice!

We've had this before in another African country, and it really is good.  To go with the rice, we made Poulet Yassa, which is a chicken dish.  There were a lot of hot peppers in this dish, so I was a little nervous about eating it.  It was a fairly easy meal to make, which was nice for a weeknight.  Here's what I did:

JOLLOF RICE

2 C rice
4 large tomatoes, chopped
1 onion, chopped
2 red bell peppers, chopped
1 habañero pepper, minced
3 cloves of garlic, minced
1 tsp thyme
1 tsp curry powder
Salt to taste
Vegetable oil for cooking

1. Rinse the rice under cold water until the water runs clear and set aside.
2. Blend the tomatoes, onions, bell peppers, and habañero into a smooth paste.
3. Heat some oil in a pot and add the minced garlic and sauté until fragrant.
4. Add the blended tomato mixture to the pot along with thyme, curry powder, and salt.
5. Let this simmer on medium heat until it reduces and thickens.
6. Add the rinsed rice to the pot and stir well so that each grain is coated in sauce.
7. Cover with broth or water—just enough to cover the rice—and let it cook on low heat until tender.
8. Enjoy!

(Source: Jollof Rice) 

 

POULET YASSA

1 chicken, skin removed and cut up into 8 pieces

5 large onions, cut in halves and then thinly sliced

1/2 C lemon juice, freshly squeezed
1/4 C plus 1 tbsp avocado oil
1/4 C apple cider vinegar
2 bay leaves
2 tbsp Dijon mustard 
4 garlic cloves, minced
2 tsp pepper
1 tsp red chili powder
1 habañero pepper, minced
2 tsp salt or to taste
1 C chicken broth

1.  In a large bowl, add the chicken pieces, onion slices, bay leaf and habañero. 
2. Mix together the quarter cup of oil, vinegar, lemon juice, mustard, garlic, pepper, and salt, then pour this marinade over the chicken and onions. 
3. Coat well, cover and refrigerate for a few hours, preferably overnight.
4. When ready to cook, remove the bowl from the fridge half an hour before you begin. 
5. Separate the chicken pieces out of the rest of the marinade.
6. Heat the 1 tbsp of oil in a pan and then add the chicken pieces, brown them on both sides for just a few minutes per side. 
7. Remove on to a plate and set aside. 
8. In the same pan, add the onion slices (leaving the liquids in the bowl to be used later) and fry until they are caramelized. 
9. Add the browned chicken pieces back in along with the reserved marinade liquid and the chicken stock or water. 
10. Turn the heat down and simmer for about 15-20 minutes or until the liquid is almost all gone and the chicken is tender and cooked through. 
11. Taste and adjust the seasoning. 
12. Serve and enjoy!

(Source: Poulet Yassa) 

 

The verdict?  This was a spicy meal, but not overpowering like I thought it would be. It had a lot of flavor, and was really good as leftovers.  We found that both dishes needed more salt than called for in the recipe.  If I were to make the chicken again, I wouldn't break down a chicken and cook it with the skin and bones; I would use boneless, skinless chicken.  I didn't think it added anything extra.  Overall, a really fun and tasty meal!

 

 

 

ME

Taste of Jollof Rice (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): 7

 

HANDSOME HUSBAND

Taste of Jollof Rice (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

 

ME

Taste of Poulet Yassa (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): 7

 

HANDSOME HUSBAND

Taste of Poulet Yassa (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

 

Join us next time in Timor-Leste!