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Tuesday, June 19, 2012

Day 196! Zambia - Pineapple Chutney - Up Next, Zimbabwe


Today is the fist day in several weeks that I've had time enough to make a dish representing the second to last country in my world cooking journey. I decided to get up early to catch the morning light, as it lends such a beautiful patina to photographs. I'm pretty sure my neighbors think know I'm officially nuts. And, if you could have seen me hauling pineapple, peppers, lemons and oranges outside at 6 a.m., then tripping over my tripod on the way out the back door (in my pink dragonfly p.j.'s), you'd nod vigorously in agreement. I used to be quite sane but that was BT ( before teenagers). Don't be too judgy, though. If you woke up to Eminem's nasal tirade streaming out from under your kid's door every morning, you'd be loco too. But I digress.


A landlocked country in Southern Africa, Zambia is roughly the size of Texas or France and is known as one of the more peaceful, highly urbanized countries in Africa. Bordered by the Democratic Republic of the Congo, Tanzania, Malawi, Mozambique, Zimbabwe, Botswana, Namibia and Angola, Zambia is home to 72 ethnic groups. Originally, the country was inhabited by Khoisan people, but was colonized during the 13 century by the Bantu. European explorers discovered the country during the 18 century. In the 19 century, the country became a British colony of Northern Rhodesia, but by 1964, Zambia declared independence from the UK. In recent years, the country has undergone a strong period of economic reform, but the economic infrastructure of the country remains largely that of subsistence farming. Owing to vast natural resources and rich mineral and copper mining, the country has promising potential to someday compete in the global market.

Zimbabwe's climate is tropical to sub-tropical. Peanuts, cassava, chilli peppers, beans and corn are all grown here. The staple diet is corn-based in the form of Nshima. Maize or cassava flour are ground and mixed to a thick porridge that is eaten alone or alongside condiments with meats, fish, sour milk or beans. In fact, Nshima is such a huge and important part of the culture, that songs, poems, stories, rituals and folk lore have regularly referenced this dish that nourishes and sustains the country's people.


Pineapple Chutney
Cup up orange and lemon, leaving skin on
 Chop tomatoes, onions and peppers
 Chop fresh pineapple
 Sliver candied ginger
 Pot everything in pot, along with wine vinegar and simmer for about 30 minutes
 Cool and place in clean jar - I'm serving this with grilled chicken tonight :)


Pineapple Chutney (Recipe Adapted from Celtnet)

1-1/2 cups green bell peppers, cut into 1/2 sections
1 cup onions, chopped into 1cm pieces
1-1/2 cups fresh tomatoes, cut into 1/2-inch cubes
1 whole lemon, cut into 1/4-inch cubes with skin left on
1 whole orange, cut into 1/4-inch cubes, with skin left on
7/8 cup sultanas
2 cups fresh pineapple cut into 14-inch dice
1 cup white wine vinegar
3/4 cup white sugar
1/3 Muscovado sugar
4 tbsp preserved candied ginger, cut into thin strips
1 tbsp salt

Add all the ingredients to a large saucepan and simmer gently for 30 minutes (if the mixture seems too thick add up to 1 cup of pineapple juice). When ready allow to cool a little then pack into hot, sterile, jars.


© 2010-2012, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Free lunch in San Francisco (for the next 48 hours)

Thanks to smartphone apps you can now get through security and into your seat on a plane, book a hotel room, deposit checks, find a parking spot and even buy lunch. And today if you live or work in San Francisco and have a smartphone, I am buying you lunch, courtesy of GoPago.

GoPago recently launched a free mobile app that lets you order and pay for food and drinks using your smartphone (iPhone or Android). Browse for restaurants in San Francisco, order your meal online, pay securely using a credit card, then skip the line and the hassle of handling cash. When you waltz into the restaurant, just flash the receipt on your phone, and you're good to go.

Download the free app (iPhone or Android), use the code AmazingAmy and get $10 credit good for lunch (or breakfast or dinner). And no, I didn't choose the code. GoPago did. But I am very happy to share it. The code is good for $10 in credit and is only available for 48 hours so check it out ASAP.

The roster of restaurants in San Francisco is growing and growing. I took a peek at the current list and there are several places that I particularly like--Sellers Markets, Helmand Palace, Tropisueno, Green Chile Kitchen, Henry's Hunan, Osha Thai and Mehfil--lots of spots that are perfect for lunch downtown and a few in outlying areas as well. Please feel free to share this code and enjoy your lunch!