Eat The World

195 Countries

Angola September 19, 2012

Filed under: Angola — Emily @ 10:48 pm

Angola was the first country that kind of scared me a little bit culinarily. The Wikipedia page for Angolan cuisine mentioned that some insects are popular to eat here along with cassava. Firstly, I don’t think I will ever want to eat insects. Secondly, I don’t think I could ever get John to eat them. And I have no idea how to cook cassava. All the pictures kind of show it to look like gummy mashed potatoes. Either that or some sort of gel candy. At any rate, I was not excited about the options.

 

Seafood is also very popular. Angola is in Southern Africa on the Atlantic coast. The majority of the cities are on the water. Fish stews and grilled prawns are eaten a lot. Another very popular dish in all the Portuguese speaking nations is feijoada which is a bean and beef/pork stew. I didn’t feel like stew this week so we will be eating that when we hit Brazil. Additionally peanuts are common in a lot of different dishes since they grow very well in many areas in Africa.

African Banana and Peanut Cake

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The ingredients and the method here make this actually just a variant of banana bread. I’m not sure how authentic this recipe is. I got it here. There are many recipes on the internet that are similar to this but I picked that one because it had English measurements instead of grams. The banana bread was actually very tasty. I enjoyed the salty peanuts with the typical tasting banana bread. It was a nice twist on a classic.

 

The second thing I made was Shrimp Fritters. This recipe was in Portuguese so I had to figure it out from the very odd Google Translate version. They were crispy and very delicious. I think John was actually very surprised they were edible. Shrimpy but not fishy. And not hard at all to make.

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Recipe adapted from Receitas de Comidas

 

Dough:

1/2 c. milk

1/2 c. water

1 Tbs. butter

1 c. flour

 

Filling:

1/2 onion, chopped

1 Tbs. olive oil

12 oz. shrimp, peeled, deveined and chopped

1 Tbs. flour

2 Tbs. milk

1 egg yolk

1 Tbs. chopped parsley

2 Tbs. tomato paste

salt and pepper

 

Frying:

Flour

Breadcrumbs

1 egg

Vegetable oil

 

Prepare the dough by heating the water, butter and salt until almost boiling. Remove from heat and add the flour. Mix until it pulls away from the pan and forms a stick dough. Let rest 10 min.

 

Prepare the filling by sauteing the onion in oil until translucent, about 10 min. Add the shrimp and cook until pink. If already cooked, heat for 2 min. Add the tomato paste and stir for 2 min until distributed. Add the flour, salt and pepper and stir another min. Add the milk and let it thicken. Then remove from heat and add the egg yolk and parsley. Set aside.

 

Roll out the dough on a floured surface. I made 4″ diameter rounds but you could make smaller if your shrimp is well chopped. Cut circles in the dough with a glass or bowl. Fill the rounds with 1-2 Tbs. filling depending on the size. Fold into half moons and crimp the edges. Dip the fritters in flour then egg and then breadcrumbs and deep fry until golden brown.

 

Makes 8 large fritters. 4 servings – 2 per. 500ish calories a serving.

 

Next week if I’m not totally burnt out, I will be making a fish and rice dish and then a chicken and peanut dish.

 

Trinxat and xuixo de crema September 6, 2012

Filed under: Andorra — Emily @ 10:59 pm

Let’s start with dessert, ok? I made donuts! These are a Catalan version called Xuixo de Crema, recipe here. Basically they are yeast donuts with a lemony cream filling. And they were delicious. And I had to make only half because they are SO YUMMY! John has a weakness for donuts and yes, I exploited that. Plus making donuts was a fun afternoon activity that saved me from statistics homework.

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Only one problem. Not enough filling!!

Look at my poor beat up stove. I love it! This is trinxat. It’s a potato and cabbage pancake, recipe here. There’s not a lot of truly Andorran dishes but this is the one everyone talks about. I found this on Global Table Adventure. It was delicious and tasty and went well with sausage.

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It looks much less impressive than it tasted. I heated a sausage and then we grilled it.

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Andorrans really like a good wine, crusty bread, local cheeses and sausage. Yum!

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John gives this meal two thumbs up.

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Cat says hi!

 

Coca September 4, 2012

Filed under: Andorra — Emily @ 11:36 pm

This week started my adventures with Andorra! This is the first out of the four countries I’ve done already that is a Christian nation and the second that is in Europe. Many people have never heard of Andorra before. It’s such a small country that you could blink and miss it.

That little tiny speck between Spain and France is Andorra! It is between Midi-Pyrenees division of France and Catalan in Spain. The cuisine here is a mix of both French and Spanish. The majority of the recipes I came across appeared to be more Spanish.

 

John has been such a good sport with my cooking ADD so I try to reward him whenever I can. The first recipe I picked for Andorra was coca aka flatbread with toppings. While I am not legally allowed to call flatbread without tomato sauce, pepperoni and mozzarella pizza in my house, its about as close as you get.

 

I made coca last night and tonight from this recipe from NPR. The one below is sweet pepper, bacon and caramelized onion coca which is a recipe at the bottom of the NPR page.

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The Manchego cheese was a bit outside of our budget but really was delicious! If you don’t want to spend $$ on cheese, pecorino romano is somewhat similar. The flatbread above was only a quarter of the dough. You could also make mini flatbreads half that size.

 

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Since I had so much dough, I decided to make it again tonight. But we were out of onions! So enter me putting whatever I can find in the refrigerator on the flatbread.

 

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Half was spinach and sweet pepper and the other half was avocado with bacon and Manchego over both sides. Note: avocado was pretty weird. I would not recommend it! However spinach is a very tasty combination.

 

There aren’t many recipes that are uniquely Andorran as you might imagine being in the middle of two such culinarily defined countries. Generally people say they eat a lot of sausage, crusty bread and local cheeses. We may have some of that stuff at our local gourmet shop but on a budget those kinds of things are a bit out of reach.

This week I plan to make a potato and cabbage pancake type dish called trinxat (the quintessential thing to make when you are learning about Andorra) served with a sausage. I am also going to make some sort of pastry horn with a cream filling. Sounds tasty, right?