Since we have had some time to meditate on life (i.e. do nothing and do it slowly) and talk to the two other Canadians who have been here for 2 months, I have brainstormed a few ideas of things I could cook up. But then I thought- why do this alone? You could help me!
A challenge for you dear reader – I am looking for recipes/ideas of what I can cook and eat using what is locally available (listed below). If you would like to help me, please remember that recipes should be vegetarian and keep in mind that we have neither refrigeration nor oven (two gas burners are what do the trick). I am looking for “quick” fixes that would ideally keep well at room temperature for at least 2 meals. Dessert recipes also welcome!
Here are the ingredients, please leave your thoughts/ideas in the comments section:
Pineapple
Pawpaw (papaya)
Bananas
Lime
Oranges
Avocado (though less soft and creamy than the variety I am used to)
Plantain
White sweet potato (starchier than the orange variety and even potatoes)
Eggplant and a similar vegetable called “garden egg”
Okra
Onions
Garlic
Ginger (though sometimes difficult to find)
Fresh chilies
Tomatoes (not reliably available – a few small ones if lucky enough to find them)
Some dried beans though limited in variety
Rice
Groundnuts (peanuts)
Eggs
Dried Thyme
Bay Leaves
Tomato Paste
Pasta (sometimes in tiny little bags with 10 mini shells)
Bread (it’s pretty good)
Baking powder
Palm Oil
Salt and pepper
Thanks!
* Welcome or not the alternative is to eat at one of three “canteens” in town where the one meal on offer usually consists of dried fish, mystery meat and oodles of palm oil - actually relatively tasty but my vegetarian soul and western palate just won’t have it.
* Welcome or not the alternative is to eat at one of three “canteens” in town where the one meal on offer usually consists of dried fish, mystery meat and oodles of palm oil - actually relatively tasty but my vegetarian soul and western palate just won’t have it.
Posts
all I can think of is to experiment with chili sorts of things... experiment with different combinations of things and see if any stand out. Stir fry like things... that and like experimenting with different frittata combinations although without an over to broil the top this may be a little difficult. But I do enjoy a good Frittata. I will continue to think about it. Any change you can check out the LCBO website?
ReplyDeleteTasty pineapple salsa
ReplyDeleteIngredients:
1 cup finely chopped fresh pineapple
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped green onion
1 tablespoon finely chopped red bell pepper, optional
1 tablespoon finely chopped fresh cilantro
1 tablespoon honey
dash ground red pepper, cayenne or chipotle
2 teaspoons finely minced jalapeno pepper, optional
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
1/4 teaspoon black pepper
Sofrito
ReplyDeleteSofrito is the base for most Puerto Rican dishes, and this one is better than store bought This can be added to beans, rice, soups, stews, you name it.
Prep Time:
20 Min Ready In:
Original Recipe Yield 5 cups
Ingredients
2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro leaves with stems
25 leaves recao, or culantro
1 tablespoon salt
1 tablespoon black pepper
Directions
In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.
Footnotes
Recao is a popular Caribbean herb with many aliases. Among them, Culantro, long coriander, ngo-gai, and Mexican coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.
Aji Dulce is a common ingredient in Puerto Rican recipes. It is a small, sweet red pepper. If you can't find it, use red bell pepper.
SPECIAL PLANTAINS
ReplyDelete4 ripe plantains
2 cups of milk
1 cup of sugar
1/2 cup butter
1/4 cup of Vermouth
1 tsp. vanilla
1/4 tsp. ground cinnamon
Oil
Mash the plantains in a bowl. Add the milk, sugar, butter, Vermouth and vanilla. Mix well.
Grease a frying pan with oil and warm it up. Pour the plantain mixture into the pan. Cook on very low heat until fully cooked. Sprinkle with ground cinnamon.
DRUNK PLANTAINS
4 ripe plantains
6 tbsp. of butter
2 tbsp. of flour
4 tbsp. of sugar
2 Boquete oranges cut in thin slices (with rind)
1/2 cup of rum (any kind)
1/4 cup of corn syrup (Karo)
1 tbsp. of lemon juice
grated half lemon
Peel the plantains and cut them into 2-inch slices. In a large frying pan, melt the butter and brown the plantans slightly. In a bowl, mix the flour with the sugar and mix in the browned plantans. Grease a Pyrex bowl and spoon in the plantain mix. Cover with orange slices and rind. In a bowl, mix the rum, the lemon juice, grated lemon and corn syrup. Pour this mixture over the plantains, orange slices and rind. Bake at 350 for approximately 35 mins., dipping the plantains in its own juice.
PLANTAINS A L'ORANGE
6 ripe plantains
Juice from three oranges
2 tbsp. of rum
3/4 cup bee's honey
1 tsp. of powder of cinnamon
Peel the plantains and cut them in small pieces. Place them in a Pyrex bowl and cover them with the orange juice, rum, and bee honey. Sprnkle the cinnamon on top. Bake in a pre-heated oven at 350 degrees for approximately 30 minutes.
PLANTAIN TORTILLAS
2 or 3 ripe plantains
1 Tbsp. sugar
1/2 tsp. baking powder
Cooking Oil
Mash the plantains with a fork. Place them in a bowl. Add the sugar and the baking powder. Mix well, hand make small cakes of the plantain mixture and fry them in oil.
PLANTAINS IN MILK
3 ripe plantains
4 tbsp. of butter
1/4 lb. cheddar cheese, cut in small squares
1/4 cup of sugar
1 cinnamon stick
Peel the plantains; cut them in half lengthwise without separating the two halves. In a large pot, melt the butter and bronw the plantains. Fill the plantains with the cheese squares and put them back in the pot. Sprinkle them with the sugar, and pour the milk over it. Add cinamon. Place cover on pot and cook for 10 minutes on low. Uncover pot and continue cooking for 15 minutes. Serve hot.
PATACONES
Twice-Fried Plantain
4-5 Plantains (not real ripe)
Wesson Oil
Salt
3 garlic cloves (chopped finely)
1 can chicken broth
Your favorite salsa
Directions:
Heat chicken broth in a small saucepan. Add garlic. Let it sit until the plantain is finished.
Peel plantain. Cut into 1/2-inch slices. Heat 2 inches of oil in a heavy duty frying pan. Fry plantain a little at a time until it is slightly golden. Remove, drain on paper towels. Take a glass and flatten the plantain. Return to frying pan and fry until golden. Remove and drain.
Serve the Patacones using the garlic chicken broth as a dip and also use the salsa as a dip.
Stir-Fried Okra
ReplyDeleteIngredients:
2 cups fresh okra, washed, trimmed, thinly sliced
1 large tomato, peeled and sliced into 8 thin wedges
1/4 cup green onions, sliced, white and green
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon leaf thyme, crushed
1 teaspoon salt
dash pepper
1 tablespoon vegetable oil
2 tablespoons butter
Preparation:
Prepare all vegetables as indicated and have ready for cooking. In a small bowl, combine lemon juice, thyme, salt, and pepper.
Heat oil and butter in a wok or large skillet. Add vegetables and seasoning mixture all at once. Toss and cook for 5 to 8 minutes. Serves 4.
CRISPY FRIED OKRA
ReplyDeleteIngredients:
1 pound fresh okra
2 eggs, beaten
4 to 6 dashes hot pepper sauce
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
oil for deep frying
Preparation:
Wash okra and drain well; cut off ends and discard. Cut okra crosswise into 1/2-inch slices. In a bowl, combine beaten eggs and hot sauce; add okra and stir to coat all pieces well. In a shallow dish, combine cornmeal, salt and cayenne. Dip okra pieces into cornmeal mixture to coat well. Heat oil in the deep fryer to 375°. Fry okra in batches until browned, about 4 to 6 minutes for each batch. Drain on paper towels and serve immediately.
Serves 4.
Papaya Atsara
ReplyDelete1 kilo grated green papaya
100 grams salt
1 cup cane vinegar
1/2 cup ginger strips
Mash the papaya in salt, squeeze out the juice after one hour. Dissolve sugar in vinegar, simmer briefly. Pack the papaya and ginger in clean jars and pour cooled vinegar solution. Mellow in the refrigerator overnight. Makes 30 servings.
Papaya Salsa
1 papaya
1 small red bell pepper
1 small red onion
1 scotch bonnet pepper
6 tablespoons fresh limes
1/4 cup pineapple juice
1/4 cup fresh cilantro
salt and Pepper to taste
Dice the papaya, red pepper and red onion. Using rubber gloves, finely mince the scotch bonnet pepper. Combine with remaining ingredients in a medium bowl. Chill and serve.
Jerk Chicken Fajitas With Papaya Pineapple Salsa
1 pound boneless chicken breast halves
2 teaspoons jerk seasoning
8 flour tortillas
1 1/2 cups black beans, cooked, drained and mashed
1 cup light sour cream
Pineapple Papaya Salsa
3/4 cup ripe papaya, diced
3/4 cup fresh pineapple, diced
1/2 cup diced jicama
3 tablespoons chopped red onion
1 chili pepper, serrano or jalapeno, seeded and minced
1 garlic clove, minced
2 teaspoons lime zest
2 tablespoons fresh lime juice
1 tablespoon minced cilantro
Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8 inch square dish; cover with vented plastic wrap. Microwave on medium high, 7 to 8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling.
Salsa: Combine all ingredients; cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving.
Cold Papaya Soup
1 ripe papaya
sugar, to taste
fresh lime juice, to taste
Peel the papaya and cut in half. Spoon out the seeds and keep them in a small container in the refrigerator. Cut the papaya into chunks and reduce to a liquid puree in the food processor. Add the sugar and lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency. Serve in fruit cups with a dab of the reserved seeds in the center of each serving.
Black Bean and Papaya Salsa
1 cup cooked or canned black beans
2 ripe papayas; peeled, seeded and diced small
1/2 red bell pepper; diced small
1/2 green bell pepper; diced small
1/2 red onion; diced small
3/4 cup pineapple juice
1/2 cup lime juice
1/2 cup chopped cilantro
2 tablespoons ground cumin
1 tablespoon minced red or green chile pepper of your choice
salt
fresh cracked black pepper
In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days. Makes about 5 cups
Green Papaya Salad
ReplyDelete1/2 pound green papaya
1 clove garlic
2 to 3 red chili peppers, seeded
1 tomato, sliced in strips
1 to 2 tablespoons fish sauce
3 tablespoons lime juice
lettuce leaves or cabbage squares
1 lime, cut into wedges
red chili peppers, optional
Peel and seed papaya; shred. Grind together garlic and red chili peppers in a food processor or mortar. Mix together the papaya, tomato, fish sauce and lime juice; add in garlic mixture and toss lightly. Place a portion of papaya mixture onto a lettuce leaf or cabbage square and form into packet to eat. Serve with wedges of lime. Garnish with red chili peppers. Makes 4 servings.
Papaya Curry Chicken
4 chicken breast/thigh quarters
1 green bell pepper cut into strips
1 red bell pepper cut into strips
1 medium white onion, diced
3 garlic cloves, sliced
2 tablespoons vegetable oil
8 ounces of papaya curry marinade
Remove skin and marinate chicken pieces, in papaya curry marinade for at least 30 minutes allowing for natural tenderizing. In a large skillet or saucepan, add oil and brown chicken on both sides. Add chopped onions, peppers and garlic. Saute for 3 to 5 minutes. Add remaining Papaya Curry Marinade and 1/2 to 1 cup of water depending how much gravy you want. Cover saucepan and simmer for 30 to 40 minutes or until done. Serve over rice.
Chicha de Papaya
2 cups cut up peeled and seeded papaya
1 cup pineapple juice
1/4 cup lime or lemon juice
1 1/2 cups papaya, peach or apricot nectar
1 cup ice cubes
2 cups sparkling water, ginger ale or 7 Up
Blend thoroughly in blender. Pour in a pitcher and add 2 cups sparkling water, ginger ale or 7 Up. Serve over ice and enjoy.
is matt for real??? you dont have half these ingredients let a lone a blender!!
ReplyDeletealthough JF and I didnt have the most delicious green papaya salad when we were in asia.. would like to try this recipe!
African Vegetable Stew
ReplyDeleteCDKitchen http://www.cdkitchen.com
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30-60 minutes
Ingredients:
1 Onion (very large), chopped
1 Swiss chard bunch
1 can Garbanzo beans
1/2 cup Raisins
1/2 cup Rice, raw
2 Yams
Several fresh tomatoes (or large can)
1 clove Garlic (or more to taste)
Salt and pepper, to taste
Tabasco sauce, to taste
Directions:
Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste.
PS
ReplyDelete...and, if you don't have a food processor, finely chop whatever you are trying to puree and then push it through a metal sieve with the back of a spoon - it's not as fine, but serves the purpose n'est ce pas!
Boiled Peanuts Recipe
ReplyDeleteYou can easily double or triple or quadruple the recipe ingredients. The longer the peanuts cook, or sit in the salty water, the saltier they will become. Also the longer the peanuts cook, the softer the shells will become. Some people prefer their peanut shells soft and almost chewy, some prefer a little firm so you can pry open the shells.
If you are making boiled peanuts for the first time, work with a small batch (like the one pound recipe that follows). If they end up too salty, use less salt the next time. If you like them softer, cook them longer. The inside nuts themselves should be completely soft. If crunchy or crisp, they need to cook longer.
INGREDIENTS
1 pound of raw "green" peanuts (not the color green, but fresh raw peanuts which are called green peanuts)
1/4 cup kosher salt (or 2 Tbsp table salt)
4 cups water
Optional seasoning
2 Tbsp Old Bay Seasoning, smoked paprika, shrimp boil mix, or even star anise
METHOD
1 Thoroughly rinse raw unshelled peanuts in water.
2 Put water, salt, seasoning, peanuts in a large stockpot. Bring to a boil. Cover. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness.
3 Drain. Eat up within a couple of days. Boiled peanuts don't save as well as dry.
Chile-Lime Peanuts Recipe
ReplyDeleteTIME/SERVINGS
Total: 35 mins
Active: 10 mins
Makes: 10 to 15 servings as a snack (2 pounds)
Chile-Lime Peanuts
By Kate Ramos
A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. Here, we’ve lightened them up by roasting them in the oven, for a quick, easy snack that doesn’t sacrifice any flavor. Try them out at your next cocktail party, and don’t be put off by the amount of garlic—roasting sweetens and mellows it.
INGREDIENTS
2 pounds raw, shelled peanuts
20 whole unpeeled garlic cloves (about 2 whole heads)
6 tablespoons peanut oil
4 arbol chiles, crushed
3 tablespoons finely grated lime zest, packed (from about 4 medium limes)
4 teaspoons kosher salt
4 teaspoons granulated sugar
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle. Toss together peanuts, garlic, peanut oil, and chiles until evenly coated.
Spread ingredients out on a baking sheet in a single layer and roast, shaking and stirring halfway through, until nuts are toasted and beginning to crack open, about 25 minutes.
Remove from the oven and transfer to a large, heatproof bowl. Toss with lime zest, salt, and sugar and serve.
What I am told works well in lieu of a food processor is a wooden mortar and pestle - used to puree stuff where blenders are not available. You should have no trouble finding one in Kailahun.
ReplyDelete