Day 68 Guinea and Guinea Bissau (AF) - Macarra with Citi (Chicken with Peanuts) and Fried Sweet Potatoes - Up Next, Guyana (AF)

Tonight I broke with tradition and combined two countries: Guinea and Guinea Bissau. Both West African countries are next to one another and both share similar cooking ingredients. Despite continual unrest, both countries somehow maintain strong religious, musical and culinary traditions that sustain their people against the back drop of unimaginable poverty, disease and abuses, I am privileged to likely never experience. In honor of the countries and their people, here's the meal...

 Peanuts, or ground nuts,  are one of the important staples in both countries...

 Tomatoes are often combined with peanuts to flavor and bind many meat dishes

 Sweet potatoes in this recipe are fried, but are often mashed into a staple dish called Fufu - starches and fat, in the form of palm oil are are typical in Guinea and Guinea Bissau

 Fried up and finished with salt flakes - I don't care what the current health trend is - I LOVE salt now and forever

The finished meal - very good, simple and satisfying

Marcarra with Citi - Chicken with Peanuts (Adapted from clenet)

• 1 chicken, cut into serving pieces
• 1 large onion, chopped
• 2 large tomatoes, diced
• 1 1/2 cups peanuts, crushed in a pestle and mortar
• oil for frying
• salt and pepper to taste
• 2 red chillies, chopped

1. Season the chicken with salt and chillies then set aside. Meanwhile, fry the onion in old and when soft, add the chicken and fry until browned. Add the crushed peanuts and tomatoes to the chicken then add enough water to just cover and mix well.

2. Bring the mixture to a boil, reduce to a simmer and cook until the chicken is tender 9about 40 minutes). Serve on a bed of rice.

Guinean Fried Sweet Potatoes

• 4 medium sweet potatoes
• oil for frying
• salt

Cut the sweet potatoes in wedges. Heat the oil in  pan. Season the sweet potato wedges with salt and fry until done. Drain on paper towels and serve with meal as side dish.

Final Assessment: Very good, traditional and simple fare. The fried sweet potatoes were delicious.

Ireland - Irish Oatmeal Glazed Maple-Pecan Scones

Officially, I haven't reached the letter "I" countries yet, but seeing as it's fall, I'm 1/2 Irish it seemed only fitting to post this recipe for some of the best scones I've ever made - and I have made many. A big shout-out to  Cook's Illustrated and Ezrapoundcake for this wonderful recipe which I have adapted just slightly.

This old wooden bowl and chopper has been in my family since I can remember. It works as well or better than any fancy chopping machine I've ever tried. And, it's beautiful to look at and comforting to hold. 

Toasted pecans and steal cut Irish Oatmeal - a lovely combination that smells and tastes like fall.

This recipe calls for combining the flour and butter in a food processor - however, if you don't have one, use 2 knives or a pastry blender to cut the butter into the flour until it resembles coarse meal. No fancy equipment needed!

 The ying and the yang of flour, butter, steal cut oats and toasted pecans - a religion all its own

Handling as little as possible, pat out the dough to a 7-inch circle and cut into 8 wedges

Brush the scones with glaze, being careful not to soak them, then sprinkle with cinnamon for added color and flavor

 Right out of the oven - ahhhhh- cool completely before icing

Drizzle the icing over the scones. I used a pastry bag so I'd have more control over pipping the icing, but a spoon will do just as nicely if you don't want all the fuss.

Irish Oatmeal Glazed Maple-Pecan Scones

1 1/2 cups good quality rolled oats
1/2 cup coarsely chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup
1 large egg
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. unsalted butter, cold, cut into 1/4-inch cubes
1-2 tsp. cinnamon

Glaze
3 Tbsp. maple syrup
1/2 cup confectioner's sugar

1. Adjust oven rack to the middle position and heat the over to 375F. Spread the oats and pecans evenly on a baking sheet and toast them until they are fragrant and lightly browned - about 7-9 minutes; cool on a wire rack. Increase the oven temperature to 450F. Line a second baking sheet with parchment paper. When the oats and pecans are cool, measure out 2 tablespoons (for dusting the work surface) and set aside.

2. Whisk the milk, cream, maple syrup and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.

3. Place the flour, baking powder and salt in the workbowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses.

4. Transfer the mixture to a medium bowl; stir in the cooled oats and pecans.Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass. Do not over-handle.

5. Dust work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1-inch thick.

6. Using a long sharp knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces wit the reserved milk and egg mixture, then sprinkle scones with cinnamon.

7. Bake until golden brown, 12-14 minutes; cool scones on the baking sheet on a wire rack for 5 minutes, then remove scone to a wire rack and cool to room temperature, about 20 minutes.

8. When the scones are cool, whisk 3 tablespoons maple syrup and 1/2 cup confectioner's sugar in a small bowl until combined; drizzle the glaze over the scones.

Final Assessment: To die for