Day 33- African Central Republic(AF): Chichinga (Goat Kababs and Cassava Coconut Bread) - Up Next, Chad (AF)

Central African Republic:  République Centrafricaine; Ködörösêse tî Bêafrîka (AF)(Bangui):

I ran into a number of unanticipated  problems today, but challenges and roadblocks have a way of keeping things exciting, so cooking in the Central African Republic turned out to be both fun and and interesting! 

First, I couldn't find goat meat at any of my usual haunts, so I went to a Brazilian Market in Ashland, where they did indeed have said goat meat of which I bought 2lbs. Then, my camera broke, so I had to fork over the scrilla to pick up another one, which was a drag.

Next, on my way to the gym this afternoon, I came across a car accident involving a beautiful deer and an SUV. The police hadn't even arrived yet and both driver and deer were in shock. The woman's car sustained major damage and I'm afraid the deer probably had to be put down. That one really shook me up. 

THEN, sitting in the parking lot of my son's high school waiting to pick him up this evening, I was witness to a HUGE fight between an angry Dad and his daughter who apparently wanted to quit her softball team. I came within seconds of dialing 911 as the father physically pushed his daughter out of the car, dropping "F bomb's" by the dozen. I don't want to judge, but it's softball dude. 

  

Cassava (also known as Yuca)  is THE major staple and "backbone" of many Central African meals. It comes in numerous formulations: coarsly ground as a flour, finely ground as a starch, frozen (pictured) or whole. Cassava greens are also frequently used.

Because the Central African Republic is a relatively isolated, land locked country, it has long been outside the influence of Western cookery, though some imports from the New World into Africa, such as cassava, peanuts and chillies have become a significant part of the diet. Plantains and cassava provide the most typical carbohydrate sources for the diet. Fufu made from fermented cassava root is the most important part of many peoples' diet. Bushmeat and river fish are key ingredients in the diet and these are often presented in tomato and/or peanut sauces frequently flavored with chillies and native greens. . http://www.celtnet.org.uk/recipes/central-african-republic.php

 

I decided to make Cassava bread with Coconut and Raisins, which is often eaten for breakfast or as a snack - the Brazilian's use Cassava flour to make a delicious cheese bread!

 

I grated the Cassava

 

The Cassava bread was EXCELLENT

Next I built a fire to cook the Chichinga (Skewered Goat)-I LOVE my cooking pit! Our Carpenter, Paul,  hooks me up with an endless supply of kindling

 

 From the pit to the table...I marinated the goat (although the recipe didn't call for it), but it was still extremely tough and didn't have much flavor

 

Tim and his friend, Erik can testify that the meat was cave-man tough!

The Recipes

Chichinga (Skewered Goat) is a traditional Central African Republic recipe for classic kebab of goat meat, bell peppers, tomatoes and onions brushed with vinaigrette before being grilled on a barbecue.

Chichinga

2 lbs goat meat, cubed
2 green bell peppers, quartered
2 tomatoes, quartered
2 large onions, quartered
1/4 cup oil
1/2 cup wine vinegar
1 tbsp salt
1/4 tsp pimenton

Alternate the meat and vegetables on skewers. Mix the oil, vinegar and seasonings together and use to brush the meat. Grill on a barbecue or under a grill, turning and basting frequently. Cook for about 20 minutes, until the meat is done through.

Cassava bread is one of the traditional African breads. Cassava is just another name for ‘Yucca', which is an African staple and regularly eaten in many forms in the Central African Republic.


Cassava Bread with Coconut

3/4 C margarine
3 eggs
2 C sugar
2 C frozen grated cassava (see tips)
1 C frozen grated coconut (see tips)
1 C All-purpose flour (sifted)
1 C milk
2 tsp baking powder
1 tsp salt
1 tsp vanilla
1 C raisins (opt

Preheat oven to 350 degrees. Grease and flour an 11x8 inch pan or a loaf pan.
Defrost your cassava and coconut at room temperature or use a microwave oven. Transfer margarine, eggs, and sugar to mixing bowl. Mix on low for one minute.
Add remaining ingredients to the bowl. Mix on high for two more minutes, scraping bowl frequently. Pour into greased pan.
Bake 40-45 minutes. Bread is ready when it leaves the sides of the pan and a wooden toothpick stuck in the center comes out clean.

Can be eaten warm for breakfast or as a sweet snack


Final Assessment: I think I bought a very tough batch of meat. Most goat has to be marinated, but this was unusually tough, otherwise, it would have been delicious. The Cassava bread was great. Moist, full of flavor - a terrific breakfast bread/cake.

Day 32- Cape Verde(EU) -Cachupinha, Corn and Fava Bean Stew -Up Next, Central African Republic (AF)

 Cape Verdean Cachupinha for Lunch!


Buddy Boy - always ready to lend a paw and unconditionally loyal support to any and all of my nutty pursuits

Heating up the olive oil in over my wondrously awesome cooking pit

I have to apologize up front for a minor technical difficulty. I somehow managed to lose the memory card for my camera somewhere outside while building the fire in my cooking pit. On it, were pictures of the meal preparation, main ingredients and some smokin' good fire building pictures as well. I didn't have time to run out to get a new one, so the following pictures were taken using my video camera which does well outside, but not so well inside as it lacks a flash. Luckily, other than the prep, the cooking and eating of this meal took place outside, so as Mr. Shakespeare said,   "All's well that ends well."  That Bard of Avon knew what was what.


And, a huge thank you to my bff, Lisa who has an amazing green thumb, is phenomenally creative and truly scary-smart,  for providing the yellow squash and zucchini for this meal. You always have a way of making the ordinary, extraordinary :)


Cape Verde (Praia)(EU-Portugal): Cape Verde's national dish is Cachupa,  a stew of hominy and beans with fish or meat, a dish often served for special occasions and feasts. I chose to make Cachupinha instead, a dish that relies less heavily on meat and is eaten on a more regular basis by typical families on any given night (or left over for breakfast).  Plus, I'm kind of on a budget this week,  as we have to fork over our son's college tuition check this week which is enough to make even the most rabid foodie lose her appetite (well, who am I kidding,  almost)...so,  I picked a close second that was a little cheaper to make. I found all the ingredients I needed at Market Basket in Ashland  - I'd be lost without that store! www.marketbasketfoods.com

 

Linguica, Lisa's yellow squash, zucchini and onions

 

The main ingredients: fava beans (I shelled them last night), fresh corn, cut off the cob, cilantro, tomatoes, onion, zucchini, squash and linguica

 

Mango, plantain and Yuca

(for desert)

I used the cast iron pot my brother gave me - added olive oil, then the onions and linguica

 

Next, I added the corn kernels from 5 years of sweet I bought at ourlocal farm stand

 

Next, I added Lisa's squash and the tomatoes

A  few beautiful close ups, Liam, my in-house photographer,  took of the stew

 

I added about 2 cups of water to it, and put the lid on to let it simmer away for about 1/2 an hour! The smell of the wood fire and stew were unbelievable! 

 

The whole meal, including desert which was mango with plantains I'd put on the grill

Cape Verde's dry, tropical island environment and its role in Portugal's 15th-century colonizations have shaped its cooking traditions. Enslaved Africans brought knowledge of growing and cooking tropical crops. The Portuguese brought livestock. They used Cape Verde for feeding the crews of their sailing ships and as an experimental station for growing foods from the Americas, such as corn, hot peppers, pumpkins, and cassava. They also transplanted sugar,bananas, mangos, papayas, and other tropical crops from Asia. For more information, check out this awesome site where I got all the information I need to write this blog entry: http://www1.umassd.edu/specialprograms/caboverde/cvrecipes.html

Broad Beans- I soaked them over night and shelled them this morning - really good!

CACHUPINHA

5 ears fresh corn (or fresh off cob)
1/5 lb. (100 g.) linguica (Portuguese smoked sausage),
sliced 1/4 squash
1/2 lb. (1/4 kg.) fava beans, (or lima beans) fresh or dried &
2 ripe tomatoes (or equivalent tomato paste)
2 tablespoons of olive oil
2 peppercorns
1 bunch of flat leaf coriander
1 large onion, sliced

Scrape off the fresh corn kernels into a boiler pot. Gently saute onion, linguica, and pepper in olive oil. Add to the corn the rest of the ingredients and a sufficient amount of water. Bring to a boil. Reduce heat and let simmer. Prior to serving, season with salt and garnish with chopped flat leaf coriander (cilantro).

Final Assessment: This was a great meal. Easy to make, not labor time intensive and full of flavor. Accompanied by the grilled plantain and fresh mango, it was the perfect summer lunch.

Day 31-Canada(NA)! Poutine (Fries, gravy & cheese -not for the diet conscioius) - Up Next, Cape Verde (EU)

 " 

Marty McSorley, Canadian Tough Guy, and muse for one of my favorite Kathleen Edwards (also a Canadian tough guy) songs, "I Make the Dough, you get the Glory" 
http://www.youtube.com/watch?v=1m69S1dfrak

Poutine - 'peu-tin' (French Fries with Gravy and Cheese)

First, a disclaimer: Should anyone venture to try this recipe, do not blame me if after the first bite, your arteries instantaneously clog and harden. I suggest indulging in  this snack as one would any sinful temptation: with a pinch of guilt and a gallon of pleasure, making sure not to think about the consequences until after it's a done deal. What he said: "The Devil made me do it."

Flip Wilson

Second, a humble admission: Although I have tried to stay true to the preparation of this recipe, many of these ingredients are only available in Canada. And, while I cannot physically be in our beautiful neighboring country to make Poutine, I shall do my best to transport myself  there in spirit and soul. Does it count that I'm a long suffering hockey mom who gets up at 4 a.m. on  frigid February mornings to drive my son to sub-zero rinks? Can I get some Canadian Cred?  

 Bobby Orr was indeed an iconic Boston Bruin, but he was born in Perry Sound, Ontario

Pictured above, his sister, Sadie (Sarah) Orr

 Alors, mes amis Canadiens, j'espère faire votre beau pays la justice tout en préparant cette recette.

About the Country (the abbreviated version): Covering most of the northern part of the North American continent and with an area larger than that of the United States, Canada has an extremely varied topography.

The first inhabitants of Canada were native Indian peoples, primarily the Inuit (Eskimo). The Norse explorer Leif Eriksson  reached the shores of Canada  in 1000, but the history of the white man in the country actually began in 1497, when John Cabot, an Italian in the service of Henry VII of England, reached Newfoundland or Nova Scotia. Canada was taken for France in 1534 by Jacques Cartier. The actual settlement of New France, as it was then called, began in 1604 at Port Royal in what is now Nova Scotia; in 1608, Quebec was founded.  During the Seven Years' War (1756–1763), England extended its conquest, and the British general James Wolfe won his famous victory over Gen. Louis Montcalm outside Quebec on Sept. 13, 1759. The Treaty of Paris in 1763 gave England control.  In 1849, the right of Canada to self-government was recognized. For a more extensive history of Canada: http://www.infoplease.com/ipa/A0107386.html?pageno=2
  
About the carb 'n fat laden Poutine: Pronounced 'peu-tin', this French Canadian food was conceptualized in Warwick, Quebec and named after restaurateur, Fernand Lachance (I LOVE that name) as a snack food - kind of the U.S. equivalent to McDonald's fries with ketchup.  The word Poutine is Acadian slang for mushy mess. According to many of the websites I visited, Poutine MUST be made using authentic Canadian ingredients and only tastes good when eaten in French Quebec or Maillardville. For example, the gravy is made from a powdered mix (not available in the U.S) and the potatoes must be Prince Edward Island grown. Additionally, it MUST be served in a disposable, Styrofoam bowls or cups. Clearly, I'm going to have to suspend my environmental and dietary beliefs to make this treat. I also came across evidence that Anthony Bourdain (my idol) has prepared and eaten Poutine, and that's good enough for me.Anthony, if you're reading this, my cell # is...

 

The basic ingredients: Deep fryer, Farmer's Cheese (in lieu of Curd), Russet potatoes (from Montana, not from PI), butter and flour - not pictured, beef broth

Try as I might, I could NOT get fresh curd. I followed a web tip that Whole Foods in Bellingham carried cheese curd, but alas, I was told that they don't carry it because it has a 2-3 day shelf-life and there isn't enough demand. As a close second (unacceptable if you're a purist), I bought some Farmer's cheese - very good, but not the same. Then, I tried to find Russet potatoes from Prince Edward Islands, but the best I could do was Russets from Montana. As for the gravy, I adlibbed  and used a little Gravy Master to add flavor and 

color.

 

Parboil sliced potatoes for 4 minutes, then rinse under cold water and cool completely

 

Meanwhile make a roux with flour and butter, then add beef stock- I added a splash of Gravy Master for color 

 

Deep fry potatoes at 360 degrees until beautiful and crispy brown

 

Drain and place in paper cup-then top with gravy and crumbled cheese

 

The BIG DOG, Ian, going for more gravy

 

Do I look guilty about feeding my family fat and carb loaded food? Nahhhhh, I know CPR!

 

The world map in my office - a wonderful graphic point of reference!

 Poutine

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef stock
• Salt
• Freshly ground black pepper
• 2 pounds Idaho white potatoes, peeled and cut
• 1/2 pound fresh cheese curd

Directions

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

Final Assessment: Somebody call a cardiologist! We loved it!! Someday I hope to get to Canada to try the real thing.

Off the Grid

Last Friday night I was glad to join the street food revolution, at Off the Grid. Off the Grid takes place Friday nights from 5 pm until 9 pm in the Fort Mason Center parking lot, right near the entrance by the little guardhouse. It's a great mix of carts, people, food and drink. Families, couples and groups can be found mingling, eating, chatting and discovering deliciously affordable bites of food.


There was plenty of room to walk around, chairs and a few tables and there was even some live music. There was no overcrowding, significant waits or lines (Chairman Bao had a line but it moved quickly). The most difficult decision may be what to try because with about 10 vendors, there is no way to try it all. They ranged from traditional taco trucks like El Tonayense to the new fangled Creme Brulee cart.


I started with potato beef curry puffs from Malaysian Lacy Crepes. They were freshly fried to a crisp on the outside with a tender and mid curry on the inside. Like most things, the portion was good for sharing. I want to try their chai banana fritters next.


I was very impressed with Chairman Bao. I tried both a duck confit and mango bun and the pork belly bun, steamed, $2.75 each. Both were juicy and fresh but I think the crunchy daikon pickle in the pork version made it my favorite. They also have a baked version. Next time!


Lee had a cup of chai, which came in various flavors such as rose and vanilla almond. It seemed a bit pricey to me at $4 a cup. Most of the dishes were in the $2 to $6 range. He also approved of the lemon mochi and succulent adobo chicken.


The spiciest bites came from Curry Up Now. The Indian street food truck. The Kathi roll made from roti stuffed with pickled onion, chutney and chicken was hot stuff! In the future I'd love to see Chinese dumplings or some kind of noodle dish along the lines of the Noodle Fest in Chinatown. But the variety thus far is terrific and I will be back!

More on Off the Grid:

A Little Yum post

SF Weekly slide show

Yelp reviews