Day 141! Peru - Peruvian Grilled Chicken- Pollo a la Brasa - Up Next, Philippines

It just so happens that while standing in line at the grocery store last week, I spotted the Gourmet Grilling issue. Drawn in by it's mouth-watering "this burger will change your life" cover shot, I reached for the glossy mag, altogether ignoring People, Star and Us.  In what I can only imagine must have been a karmatic twist of fate, I opened the magazine to Peruvian Grilled Chicken, or Pollo a la Brasa,  the very country I was planning to cook in, but had no recipe for. Aside from the gorgeous photographs, I fell in love with the recipe for it's simplicity and the combination of clean flavors in the marinade. Wait...is it socially acceptable to lust after a recipe? Who cares; that's how I feel, and I'll live in secrecy no more.

Located in western South America, Peru is bordered by Ecuador, Columbia, Brazil, Bolivia, Chile and the Pacific Ocean. A multi-ethenic country of Amerindians, Europeans, Africans and Asians, Peru is also home to one of the oldest civilizations in the world, the Notre Chico as well as the Inca Empire. Spanish, Quechua and other languages are spoken in Peru. As diverse as the population is, Peru's geography is unique as well, encompassing the plains on the Pacific coast, peaks of the Andes and the tropical Amazon forest. Peru gained independence from the Spanish empire in 1821, but continues to struggle with on-going political and fiscal instability today.

Cuisine in Peru is influenced by the many travelers and settlers who have traversed the country from Spain, China, Italy, West Africa and Japan. The country's primary staple foods are corn, potatoes and beans. Quinoa, kiwicha, chili peppers,  tubers and rice as well as chicken and fish round out the basics. Interestingly, Peru has one of the most prolific and genetically diverse variety of crops, including, but not limited to 35 varieties of maize, 15 species of tomatoes, 200 types of potatoes and 150 varieties of sweet potatoes.

Peruvian Grilled Chicken (Adapted from Gourmet)

1/3 cup soy sauce
2 Tbsp. fresh squeezed lime juice
5 garlic cloves
2 tsp. ground cumin
1 tsp. paprika
1 tsp. fresh oregano
1 Tbsp. canola oil
1 whole chicken, quartered or cut up
Lime wedges for garnish

Marinate Chicken
Blend soy sauce, lime juice, garlic, cumiin, paprika, oregano, 1/2 tsp. pepper and oil in a blender.
Put chicken in a large ziplock bag and add marinade. Seal bag and turn to coat. Marinate, chilled 8-24 hours.
Grill Chicken
Prepare grill for indirect-heat, cooking over medium-hot coals (medium-high heat for gas).
Discard marinade, oil rack and grill chicken over area with no coals (or over turned off burner), skin side down first, covered, turning over once, until cooked through - about 15-18 minutes on each side.**
Add more charcoal if necessary to maintain heat.
**I did not follow this exactly - I simply let the coals burn down, and then -cooked, turning frequently to avoid burning.

Serve with potato salad and green salad. And, if it's an accompanying beverage you crave, beer is good, but a Lychee-Pomegranate Margarita is better :)

Final Assessment: Deluxe! This dish has earned itself regular rotation on my summer grilling menu. Garlic, lime, cumin, paprika and oregano make for a wonderfully aromatic and flavorful marinade, and if you have the patience to let the chicken marinate overnight, it'll fall off the bone with each bite.

(C) 2010-2011, What's Cooking in Your World?/ Sarah Commerford/All Rights Reserved 

Day 140.1 - Lychee-Pomegranate Frozen Margarita

How could I walk by something as prehistoric and exotic looking as Asian lychee fruit without stoping to scoop up a pound? It didn't matter that I had no idea what to do with them; their beautiful crimson-red color and unusual reptilian-like skin was simply impossible to resist.  A quick trip to the produce section to pick up some pomegranate juice - a household favorite we mix with seltzer, and  I had the beginnings of an idea buzzing around in my brain. Sorbet? Flan? Ice cream? Noooo...because today the sun came out for the first time in a week, and MY Boston Bruins are going to win the Stanley Cup tonight. So to celebrate these momentous events, a batch of Lychee-Pomegranate Frozen Margaritas is in order.

I admit that a fruity, pink margarita is kind of a girly cocktail to be mixing up for a hockey game, but rest assured, there's plenty of beer in the fridge for overtime.  Full of vitamins and mythical curative properties (okay, so maybe the tequila cancels that out), pomegranate juice also serves to color the margarita a heavenly shade of pink (magenta if you add more) that even a burly, bearded  Boston Bruin would appreciate.  Plus, my husband thinks it's the greatest thing on earth to be welcomed home from work with a cocktail as a 1950's housewife would have done. I was never any good at memorizing mathematical formulas - in fact, I flunked elementary and high school math with spectacular consistency, but this equation I have down pat: Margaritas+Bruins+Happy Husband = Trifecta
Now go get your man...or woman.

Lychee-Pomegranate Frozen Margaritas

1/2 cup chopped lychee
1/8 pomegranate juice (added gradually until you achieve the desired color)
2 cups crushed ice
1 cup lime juice
1/3 cup triple sec
1/3 cup tequila (blanco)
1/8 cup simple syrup (optional, only if you like a sweeter drink)
Lychee to garnish
Thinly sliced limes and lemons, for garnish
Salt, for rim of glass

Blend first 6 ingredients in a blender until smooth - 7 if you opt to use simple syrup (but I don't think you need it)
Lime and salt the rim of the 2 glasses
Pour mixture into glasses and garnish with lychees and lime.

Serve with tortilla chips and  fresh guacamole and call it dinner.

Final Assessment: This is probably one of my all time favorite margaritas. The delicate, sweet taste of the lychee comes through and is complimented by the tart flavor of the lime and pomegranate. I personally don't think simple syrup is necessary, but if you like a sweet drink, by all means add it.

(C) 2010-2011, What's Cooking in Your World?/ Sarah Commerford/All Rights Reserved 

Day 140! Cote d'Ivoire - Flank Steak with Coffee-Peppercorn Marinade and Grilled Okra and Tomato Kebabs

Taste of Africa Dish # 6 : Flank Steak with Coffee-Peppercorn Marinate and Grilled Okra and Tomato Kebabs ~ A cooking collaboration with Taste of Africa, which will help African companies connect to buyers across the U.S. in this year's Fancy Food Show in Washington, DC - July 10-12. Funded through USAID's West Africa Trade Hub and Southern Africa Global Competitiveness Hub, the Association Africa Agro-Export and other partners.

Tonight's Flank Steak with Coffee-Peppercorn Marinade showcases an excellent export product from the West African country of Cote d'Ivoire - none other than coffee. While you might not think of using in coffee in a marinade, the rich, medium roast African Blend I used adds depth and syrupy body to my personal favorite cut of beef.  And, as luck would have it, I happened on a recipe in Gourmet's Grilling Special Edition, for tomato and okra kebabs that not only goes perfectly with flank steak, but features two beautiful vegetables frequently eaten in Cote d'Ivoire, as well as in many other African countries. Why the rest of the world doesn't embrace okra as I do will forever be a mystery to me.

Located on the south coast of West Africa, Cote d'Ivoire is bordered by Mali, Burkina Faso, Ghana, the Gulf of Guinea, the Atlantic Ocean, Liberia and Guinea. Except for the Guinea Highlands in the northwest, with peaks rising to 5000 ft., Cote d'Ivoire is mainly a vast plateau, that tilts gently toward the Atlantic Ocean. Four major rivers run through the country: the Cavally, Sassandra, Bandama and Comoe. Because these rivers tend to be fairly sluggish in the dry season, flood in the rainy season, and are broken up by numerous falls and rapids, they do not hold significant or reliable value for commerce and transportation.

Cuisine in Cote d'Ivoire, is characterized by slow simmered stews and a variety of starches, like cassava and grains. Chicken and fish are popular sources of protein. Tomatoes, eggplant, okra and onions are staple vegetables, and cassava, plantains and rice form the bulk of starchy calories. A popular dish is mafe, or sauce d'archide, which is made in a tasty peanut sauce. Side dishes include fried or mashed plantains and attieke as well as grated and cooked cassava. More recently, coffee, cashew nuts and cassava semolina have become viable and sustainable export items in Cote d'Ivoire.

Flank Steak with Coffee-Peppercorn Marinade (Recipe Adapted from eatingwell.com)(Doha S.A., West African exporter of coffee, cashew nuts, banana chips, attieke (cassava semonlina)


(For a 2 lb. flank steak)

6 Tbsp. strong brewed African Blend coffee
2 Tbsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
2 Tbsp. brown sugar
4 Shallots (or 4 cloves garlic), minced
1 Tbsp. fresh ginger, minced
2 tsp. whole black peppercorns, crushed
1 tsp. sea salt
2 lbs. flank steak, trimmed of fat

Whisk coffee, vinegar, oil, sugar, shallots, ginger, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
Heat grill to high.
Remove steak from marinade (discard marinade). Lightly oil grill rack.
Place steak on grill and cook for 4-5 minutes per side for medium rare.
Transfer steak to cutting board and let rest for 5 minutes. Slice thinly across the grain and place on platter.

Okra and Tomato Kebabs (Recipe Adapted from Gourmet)

1 lb. small tomatoes or large cherry tomatoes
3/4 lb. okra, trimmed, leaving tops intact
1/4 tsp. salt
Olive oil for coating kebabs

Oil grill rack
Toss tomatoes and okra with olive oil and salt. Thread tomatoes onto 3 or 4 skewers. Thread okra crosswise onto pairs of parallel skewers, leaving spaces between pieces. Put on a tray.
Heat grill, grill tomato and okra skewers, covered only if using a gas grill, turning occasionally, until tomatoes just being to wilt and okra is tender, 8-10 minutes. Transfer to platter with flank steak and serve.

(C) 2010-2011, What's Cooking in Your World?/ Sarah Commerford/All Rights Reserved 

Day 139! Togo - Gari Foto with Corned Beef - Up Next Cote d'Ivoire

Taste of Africa Dish # 5 : Gari Foto with Corned Beef ~ A cooking collaboration with Taste of Africa, which will help more than 20 West African companies connect to buyers across the U.S. in this year's Fancy Food Show in Washington, DC - July 10-12. Funded through USAID's West Africa Trade Hub and Southern Africa Global Competitiveness Hub, the Association Africa Agro-Export and other partners.

Gari, a fine, coarse granular flour of varying textures, is made from the grated cassava tuber. A staple in West African cuisine, gari is comparable in importance to potato or wheat flour in Western countries. Versatile and satisfying, gari is eaten daily as a snack, with vegetables soups or stews, and meat or fish by millions of people worldwide. Gari can be combined with coconut, akara (bean cakes), smoked fish, peanuts, vegetables or even sweetened with a little sugar and evaported milk. It is said that you cannot claim to have eaten West African food if you haven't eaten gari. So, since the month of June is dedicated to cooking and eating West African dishes, gari it is!

Many, many thanks to my friend Kafui  Djonou (West African Trade Hub, Business Development Coordinator, based in Senegal) for sharing this traditional West African recipe of Gari Foto (pronounced "fotor" in the Ghanaian language of Twi). Gari Foto is one of the most popular dishes in West African countries,  so for purposes of authenticity, I'm sticking with the traditional ingredients Kafui suggested. If you prefer a vegetarian meal, fish or more vegetables could certainly be added for a lovely protein-packed dish. If you're trying this for the first time and are familiar with polenta, the texture of gari is quite similar.

Officially the Togalese Republic, Togo is bordered by Ghana, Benin, Burkina Faso and extends south to the Gulf of Guinea. Blessed with a tropical, sub-Saharan climate and good growing seasons that support agriculture, Togo's primary source of revenue produces a wide variety of produce and staple foods. Although the official language is French, many other languages such as those in the Gbe family are spoken. Like many African countries, Togo endured centuries of slave trade by Europeans who exploited the country and it's people for their own economic gains. Following years of rule by Germans and French, the country finally gained independence from France in 1960.

Cuisine in Togo is a blend of African and French traditions. In general, Togolese cooking is spicy and colorful and consists of poridges, stews, ground maize (pates or akume), rice, fish, meat, spinach, okra, tomatoes, fufu,edeme, onions, plantains and cassava. Groundnut, goat, palm oil and smoked fish are also enjoyed.

 

Gari Foto with Corned Beef
(Epsilon, West African Exporter of gari, cassava and corn starch, soya oil, soya oil cake, pineapple and mango fruit juice)

1 large onion, chopped
2 large fresh tomatoes, chopped
1/2 pound fresh corned beef, finely chopped (canned can be substituted)
2 Tbsp. tomato paste
6 Tbsp. vegetable oil
2 eggs, beaten
2 cups of gari
3/4 cup water
1/4 tsp. salt
1 tsp. fresh crushed ginger (or 1/2 tsp. dried ground ginger)
1 Tbsp. fresh parley, chopped
1 Tbsp. fresh cilantro, chopped
1 clove garlic, chopped or crushed
1 sweet pepper, chopped.
1 medium sized carrot, chopped
1 spring onion, chopped
Fresh crisp lettuce, shredded

Pour gari into a clean bowl. Add salt to water and sprinkle over gari while mixing it with a rubber spatula or spoon until gari is evenly moistened. Cover and set aside while you prepare sauce.
Heat oil in a pan. Fry tomato paste for 5 minutes. Add chopped onion, crushed garlic, ginger, pepper and tomatoes. Cover and simmer for 15 minutes, stirring constantly. Add corned beef and allow to cook for 10 minutes  Add salt and other spices to taste.
Stir-fry chopped spring onion, sweet pepper and carrots in a teaspoon of oil. Whisk in beaten eggs and scramble for 3 minutes.
Mix gari evenly with corned beef mixture until it completely blended with not lumps. If the mixture seems a little too thick, add water gradually as needed until the stew reaches the desired consistency.
Mix in vegetable/egg stir-fry and garnish with shredded lettuce.
Serve with corned beef sauce or hot pepper sauce and a side of fried plantains.

(C) 2010-2011, What's Cooking in Your World?/ Sarah Commerford/All Rights Reserved

Day 138! Cameroon- Sauteed Chicken with Lemon, Ginger, Dried Mango and Pineapple - Up Next, Togo

Taste of Africa Dish #5 : Sauteed Chicken with Lemon, Ginger, Dried Mano and Pineapple ~ A cooking collaboration with Taste of Africa, which will help African companies connect to buyers across the U.S. in this year's Fancy Food Show in Washington, DC - July 10-12. Funded through USAID's West Africa Trade Hub and Southern Africa Global Competitiveness Hub, the Association Africa Agro-Export and other partners.

I love dried fruit in any way, shape or form. Tonight's dinner pairs chicken, lemon, ginger and dried fruit for a dish that is both beautiful and full of complex flavors. I chose to use dried mangoes and pineapple as these are two of the excellent products exported from Cameroon, but any dried fruits could easily be substituted. Should you chose to make this dish, be sure to buy sugar and preservative-free dried fruit, as the stuff that's loaded with high fructose corn syrup is not suitable for cooking.

The country of Cameroon is a West African country, slightly larger in size than the state of California. Cameroon shares it's borders with Chad, Central African Republic, Congo, Gabon, Equatorial Guinea, Gulf of Guinea and Nigeria. First settled by the Pygmy, then Bantu and Sudanic people, Cameroon's history is tragically significant for having been a source of slave trade for centuries. Following a long series of brutal coups and political strife, the country finally won it's independence in the 1990's. This extremely diverse country also boasts abundant natural resources such as agriculture, mining, forestry, oil and gas reserves.

Staple foods in Cameroon include cassava, yams, rice, potatoes, maize, beans, millet, onions and tomatoes. Abundant fishing provides fish as the main source of protein. Cameroon's national dish is Ndole, which is made from a very bitter leaf that is not available in any U.S. markets that I know of. The leaves require a complex and fascinating process of washing to reduce their bitter flavor. Kale or spinach could be substituted, but would surely change the taste of the dish.

Sauteed Chicken with Lemon, Ginger, Dried Mango and Pineapple (Adapted from cooks.com)
(Biotropical, West African Exporter of dried mangoes, pineapple, pawpaw, banana, jack fruits, ground ginger, passion fruit and ginger syrups)

2 tsp. olive oil
3 lbs. bone-in chicken pieces, skinned and trimmed of fat
Salt and freshly ground pepper to taste
1-1/2 cups mixed dried (unsweetened, organic) mango and pineapple
1 tsp. finely minced ginger
2 Tbsp. fresh lemon juice
1 tsp. fresh thyme, finely chopped
2/3 cup chicken stock or water
2 lemons, thinly sliced and seeded

In a large non-stick skillet, heat oil over medium heat. Add chicken and cook for about 6 minutes per side, or until the chicken is browned.
Remove chicken, season with salt and pepper to taste and set aside.
Add 1/3 cup chicken stock or water to the skillet, and stir to loosen and dissolve any brown bits stuck to the pan.
Stir in the dried fruit, lemon juice, ginger and thyme. Place the chicken over the fruit in the pan and baste with the sauce.
Arrange the lemon slices over the chicken.
Cover and cook over medium-low heat for 30 minutes, or until the chicken is no longer pink inside and the fruit is tender. Watch carefully, to avoid scorching the fruit.
Remove the lemon slices and place them around the edge of a serving platter.
With a slotted spoon, transfer the chicken and fruit to the platter.
Add 1/3 cup chicken stock or wter to the skillet and boil for 1 minute.
Taste and correct for seasoning.
Pour over the chicken and serve alongside couscous.

Day 137! Burkina Faso - Hibiscus Tea Sorbet - Up Next, Cameroon

Taste of Africa Dish #3 : Hibiscus Tea Sorbet ~ A cooking collaboration with Taste of Africa, which will help more than 20 West African companies connect to buyers across the U.S. in this year's Fancy Food Show in Washington, DC - July 10-12. Funded through USAID's West Africa Trade Hub and Southern Africa Global Competitiveness Hub, the Association Africa Agro-Export and other partners.

Many people know of the hibiscus flower, but few know of the exotic hibiscus flower's edible properties. Sold candied, dried in bulk or as tea, this flower is quite versatile and rich in vitamin C and curative properties. Known as Bissap in West Africa, hibiscus is served hot, cold or sweetened. With very little effort, this dried flower produces a beautiful crimson color and delicate flavor - and, with the addition of sugar, a pinch of salt and a squeeze of fresh lemon and lime, it becomes a delicious, elegant sorbet, perfect for a hot summer day or as the finishing touch to a special meal.

A landlocked country in West Africa, Burkina Faso is surrounded by Mali, Niger, Benin, Togo, Ghana and Cote  d'Ivoire. Formerly the Republic of Upper Volta, the country was renamed in 1984, and translates to "land of the upright people" in Moore and Dioula, the county's two major languages. Burkina Faso's climate is largely tropical, with distinctive rainy and dry seasons. The country's regions consist of the dry tropical savanna, the Sahel, and the fertile region to the south. Some of Burkina Faso's natural resources include, but are not limited to:  limestone, marble, phosphates, pumice, salt and some gold.

Cuisine in Burkina Faso is representative of traditional West African cooking and is based around such staple foods as sorghum, millet, rice, maize, peanuts, potatoes, beans, yams and okra. Chicken, eggs, and fresh water fish provide the main source of protein. Export items currently being produced include, dried fruits, dry and roasted sesame seeds and cashew nuts, hibiscus, dried ginger and beeswax.

Hibiscus Tea Sorbet
Ste. Nouvelle Ranch Du Koba BF: Exporter of dried mangoes and banana, sesame, cashew nuts, hibiscus, ginger and bees wax

2 cups water
1 cup unsprayed dried hibiscus flowers
1 cup sugar
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice

Bring water to a boil in a small non-reactive sauce pan.
Stir in hibiscus flowers and remove from heat, then let steep 15 minutes.
Pour hibiscus tea through a fine mesh sieve into a metal bowl, pressing hard on the flowers with a the back of a spoon, then discarding the flowers once pressed.
Return tea to the sauce pan and bring to a boil with sugar and a pinch of salt, stirring until the sugar is dissolved.
Transfer mixture to a metal bowl, then set bowl in larger bowl of ice water and stir until cold, 10-15 minutes.
Stir in lemon and lime juices and freeze in ice cream maker according to manufacturer directions.
Transfer sorbet to an airtight container and freeze to harden, at least 2 hours.
This sorbet is fairly soft due to the high sugar-water ratio.

 (C) 2010-2011, What's Cooking in your World/Sarah Commerford/All Rights Reserved