Day 56 Madagascar

Madagascar aka Vanilla Island has long been a sanctuary to some unusual animals. Shockingly, 75% of those animals do not exist anywhere else on the planet and some are on the verge of extinction. Thankfully the locals eat a diet based on rice with Chicken, Beef and Fish as their proteins of choice. After much consideration I am leaning towards a dish called Akoho Sy Voanio or Madagascar Style Chicken in Coconut Milk, which served Malagasy style over rice showcases the strong Asian influences as well as the island flavors. It is a staple of Christmas celebrations in Madagascar.

Chicken breasts are ideal for this dish, as they cook easily and can be made bite-size. These were marinated briefly in the juice and grated rind of a lemon. Onion paste was sauteed in a little oil before the garlic paste and the chicken cubes are introduced. The chicken pieces should be almost fully cooked before adding in the ginger paste and finally the coconut milk and salt.

This dish holds it's own; I have never cooked without any kind of seasoning/ spice or herb before and expected it to be bland and tasteless but it was strangely flavorful - the sweetness from the coconut milk, the gentle heat of the ginger and garlic, and the hint of lemon make it mild yet quite memorable.

Moving on to Tunisia....

NOTE: Please check previous postings- I had to tweak the dates.

Day 55 Nigeria

It was practically impossible to find any interesting trivia on Nigeria, other than politics, sports and the latest news, none of which piqued my interest. In fact I almost decided against doing Nigeria, but was persuaded by a very appealing recipe for Jollof Chicken and Rice which originated during their French colonization and reminded me fleetingly of a good old fashioned Jambalaya.

Several variations of this dish have evolved over time in several African countries; the Nigerian version of the recipe calls for boneless chicken breasts pan fried and set aside. In the same pan, onions were sauteed along with the chicken juices and seasoned with salt, pepper, crushed red pepper, cinnamon, and thyme. A small can of tomatoes was added in and eventually the chicken broth. Once it started to boil, the heat was reduced and the cooked chicken and rice were simmered in this flavorful soupy mix till cooked through. Amazingly quick and simple and very satisfying, I will probably continue to cook this for a long time experimenting with different ingredients along the way.

Madagascar is coming up next.....

Day 54 Morocco

The destination of my dreams- I have a romantic fixation with the culture and heritage of this North African country. Call it the "Casablanca syndrome"if you please, but one day I hope to find myself in a corner of a crowded Souk in Marrakesh or Tangier, breathing in it's spice laden air, tasting local delicacies or smoking a hookah perhaps! Meanwhile back on planet earth I had a menu to plan, but it was easy. The quintessential Chicken Tagine was a no-brainer.

The Tagine was relatively easy. I started with a roasting chicken cut into pieces. Red onions were diced and sauteed followed by garlic and ginger pastes, and finally the chicken. According to instruction, I used a large pot so that all the chicken browned evenly. Cinnamon powder, saffron strands soaked briefly in water, chopped parsley and cilantro were thrown in. This was simmered in chicken broth and seasoned.I also added in some chopped preserved lemon peel (bought on a trip to Dubai a while ago). The last step was to add in a can of drained and rinsed chick peas.
As I looked for a good Tagine recipe, a Classic Casablancan Coucous recipe caught my eye and it was hard to resist the temptation. The couscous was made in minutes with the box instructions, but it was the toppings that made it so delectable. I had the last of my garden zucchini and eggplant and cut those length wise along with onion, red peppers and tomato. A few slivers of ginger and smashed garlic along with a couple of sprigs of rosemary were scattered over. Then a generous drizzle of olive oil, honey, salt and pepper and into the oven where they roasted till golden. This is spooned willy nilly over the couscous and served.

The final verdict- best Cous cous recipe! Jessica and David ate dinner with us and agreed.

Nigeria - next up....

Day 53 Mauritius

We are officially in the beautiful island nation of Mauritius, in the middle of the Indian Ocean, where the last Dodo ( extinct bird ) was sighted. Strong French,Creole, British and Indian influences are seen in their culture, as in their food. Seafood and curry seem to be ingrained in their cuisine, so I decided upon Prawns ( or Shrimp as we may know it) in Almond Sauce, which gives us a taste of both.

The base of this dish is an almond sauce which is made by sauteing ground almonds and minced green chilies briefly in a little butter and finishing with a touch of light cream. Once the shrimp is cleaned and deveined it is rubbed with curry powder and garlic, cooked briefly in mustard oil and set aside. Next, strips of red and green pepper are sauteed and combined with the shrimp. The final step is to combine the shrimp, veggies and sauce and season to taste. To me it felt like the ultimate East meets West dish with its creamy sauce (very European) and curry undertones ( Asian influence).

Morocco's coming up next...

Day 52 Kenya

Kenya on the East coast of Africa has so much diversity that there is no single tribe, language or dish that is truly representative of their cuisine. However there are a few dishes eaten throughout Kenya - such as Ugali, Nyama choma and Sukuma wiki, which are a porridge, a roasted goat and cooked greens respectively. I considered the roasted goat but since lugging a headless goat onto an open fire did not seem to be an option, I settled for a vegetarian stew or Dengu. Served with Chapati (a remnant of Indian culture in Kenya) a type of unleavened wheat bread, this meal is hearty and very healthy.

The stew is made with whole green lentils (Mung Bean) soaked overnight and boiled with just enough water to cook it. Diced onions were sauteed with a green chili and smashed garlic in butter until fragrant, at which point the tomato paste was added, followed by the lentils and diced red and green peppers. Stirred ever so often to prevent it from sticking, it was ready within minutes.

The Chapatis were made from wheat ( from the Indian store).The dough is kneaded with a pinch of salt and water until elastic and smooth.They should ideally be rolled out thinly, sprinkled generously with dry flour to prevent sticking and toasted lightly on both sides till puffy with brown spots. Served hot with or without a dab of butter they complement lentils very well.

Mauritius up next.....

Day 51 Ethiopia

They say that when you eat Ethiopian food you end up eating the tablecloth. In reality the "tablecloth" is a kind of bread called Injera, the backbone of Ethiopian fare. It is a sourdough, pancake- like bread onto which the various stews and vegetables are served. Each person then tears off a piece and uses this to scoop and form the food into a roll before eating. Today I picked Awaze Tibs, Injera, and Ethiopian Style Collard Greens.

Injera is typically made with Tef a kind of flour indigenous to Ethiopia. In it's absence I used buckwheat flour which is similar in color and texture. Mixed with a little all-purpose flour, eggs and milk the batter was made and kept aside. Crepes were made- I tried to make them larger than I would normally to give it the "Tablecloth" look.

Awaze Tibs is made from thin slices of beef or Lamb cooked with onion, garlic, chilies and ginger. A unique spice mix called Berbere was used to season this dish which is a cross between a stew and a stir fry. I made my Berbere from scratch with ground ginger, garlic, cinnamon, dry basil, cardamom, chili powder and paprika which gives it its characteristic rich color. It is finished with a healthy dose of clarified butter.

I also cooked up Ethiopian Collard greens with sauteed onion, garlic, ginger, chilies, red bell pepper, salt and pepper. First the thick stems were removed, the leaves were blanched in boiling water and then they were chopped finely and cooked.Chicken broth is used to add moisture and flavor to the greens while cooking. Very healthy and tasty too.

Next up: Kenya....

Day 50 Egypt

Egyptian cuisine can be dated back to ancient times and is deceptively similar to Middle Eastern and Mediterranean cuisines. While we may be blindsided by the Kebabs, Shawarma, Falafal and Baba Ghanoush that are commonly found throughout Egypt, there is also a less recognized yet rich heritage of strange and unusual ingredients. Salep, Carob and Mastic are: a flour like powder from an orchid, a legume and a resin respectively and yes, they are used to cook with.

As I searched, I was intrigued by a recipe for an "Ancient " Egyptian marinade for chicken skewers, so I made it the recipe of the day. The marinade consists of olive oil, ground cumin and coriander, onion paste, cayenne and black pepper and salt.The chicken is cut into strips and marinated for a few hours or overnight. Then once it is skewered and grilled,the chicken can be basted with the remaining marinade to prevent it from drying out.

Eating it over Pita bread, I was transported temporarily to the streets of Cairo.

Ethiopia tomorrow....