Samoa

Tags

Cayenne, Chilli, chipotle sauce, Coconut, Coconut milk, Corned Beef, Corriander, cream, Eggs, Garlic, Ginger, Lemon, meringue, Mussels, Pork, Rice, Salt, Spinach, Sugar, Sweet Potato, Worcestershire sauce

7,489 miles West to the Pacific Ocean we travel from Nepal to Samoa. Somewhere again that we really want to visit, but alas we haven’t and so far no plans to do so. However, it can be added to the bucket list….

Saturday also saw us having an evening with our best friends and they had been warned we would spin the globe.      I honestly didn’t think it would have been as difficult as it was to find suitable dinner party food from Samoa, but it did prove a little hard. Our friend didn’t eat bananas and they eat a lot of bananas with all different courses it transpires, but I believe we have found something tasty…

Formally Western Samoa, Samoa is a Sovereign State in Polynesia in the South Pacific Ocean. Independence from New Zealand was in 1962. The two main islands are Upolu and Savai’i, which is the biggest Island in Polynesia. The capital is Apia and is on the Island of Upolu. In 1976 Samoa was accepted into the United Nations (UN). Before the 20th century the entire Island Group was called “Navigator Islands” a name given to them by European explorers because of the Samoans’ seafaring skills.  Samoa is a very interesting country to research and more history info can be found here.

The traditional culture of Samoa is based on Fa’a Samoa, and is a communal way of life. In Samoan culture, lots and most activities are done together and Faith, Family and Music are the three main parts of Samoan culture. The Samoan people have lived off the land for hundreds of years, chiefly as hunters, gatherers, farmers, and fishers. This lifestyle remains somewhat true even today as the people are at least moderately reliant on the land and seas. However, more important to the people in the past and today are community and family as many people live in rural areas where most people know each other.

Samoa is a group of islands in the South Pacific, home to some of the smiliest people in the world. Samoan people love to joke around, sing, dance and are serious about three things in life: God, family and food.

Sundays are conventionally a day of rest, and like here in “my world” in the UK, many families congregate to share an umu together for a Sunday afternoon meal.  A little like us all meeting for a traditional Sunday Roast. It is customary the older members of the family will sit and eat first, and as the meal continues the younger members and then children are invited to eat. The umu contains a profusion and mixture of dishes ranging from a whole pig, fresh seaweed and crayfish to baked taro and rice.  Coconut appears in many Samoan dishes, for example palusami, a parcel of coconut cream wrapped in taro leaves baked in the umu.

When these first settlers did arrive, they found plenty of animals in the surrounding seas that were, and still are, used for the people’s diet, including crabs, octopus, turtles, fish of all kinds such as tuna, and sea birds such as noddies and terns.

The formalities and most important aspects of dining in Samoa are related to behaviour more than actual eating. As an example, bringing food to a dinner, even a small side dish or dessert can cause great offense to the host by indicating they will not prepare enough food for everyone. Also let your host seat you as guests are also often asked to sit in the middle of the table so they may converse with everyone more easily.  Once everyone is seated it would be very noticeable there would be a lack of cutlery as most/many Samoans eat with their hands.  It is important that you follow suite….We used cutlery at our dinner party. Taking a second serving of food is considered rude, therefore it is important that you have planned what you wish to take before starting to eat and it is very important to try every dish that is offered. This is a sign of respect and appreciation to your host.  You mustn’t eat until signalled to do so, even though your host would expect you start first and it is so important to eat at the same pace as everyone else.  Most of the people will leave some food behind then will take their excess food home for a latter meal. You are welcome to do the same, but as a guest your host may insist you finish all of your food.

 

 

 

 

 

 

 

 

Table laid my attention turned to the kitchen and  I wanted to make the evening as authentic as possible.

 

 

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Egypt – date night in Cairo

Tags

Aubergine, Basmati Rice, Carrots, cream, Cucumber, Eggs, Evaporated milk, flatbread, Garlic, Lamb, Lemon, Lentils, Olive Oil, Onions, Sugar, Tinned tomato, Vegetable Oil, White wine vinegar, Yoghurt

Friday night and Ian and I have decided we would have another date night, and thank you to “The Spicery”…

Tonight we are heading off to Egypt and we are going to prepare and eat a delicious meal from Cairo…

The Arab republic of Egypt is a country spanning more than one continent, touching the Northeast corner of Africa and the Southwest corner of Asia which is reached via a bridge which is courtesy of the Sinai Peninsula. The worlds only adjoining Eurafrasian nation.  The majority of Egypt’s terrain sits within the Nile Valley and also boasts itself as a Mediterranean country, and bordered by Israel, The Gaza strip, The Red Sea, Suda, Lybia and The Gulf of Aqaba…

There is a lot of history associated with Egypt and arising in the 10th millennium BC as one of the world’s first nation states. Some of the worlds earliest progresses of agriculture, writing, organised religion, development and central government have be born from Egypt.

With over 90,000,000 residents/occupants, Egypt is the most densely inhabited country in North Africa and the Arab World and it is the third most populated in Africa following Nigeria and Ethiopia.                            In the world?  Fifteenth…. amazing?    Around 40,000 sq km on and near the banks of the Nile the greatest majority of people live, because of being the only area where arable land is found. The Sahara Dessert is a large part of Egypt’s land but thinly occupied. The Urban areas are densely inhabited  by around half of Egypt’s occupiers.  Further information about the history can be found in various places, but there is useful information here…

Cairo is the largest city and capital of Egypt. It is situated near the Nile Delta and Jawhar al-Siqilli (“the Sicilian”) of the Fatimid dynasty, founded modern Cairo in 969 CE. However, the land which is the present day Cairo was the site of “ancient national capitals whose remnants remain visible” in parts.

Greater Cairo is the largest metropolitan area in the Middle East and the Arab world, and 15th-largest in the world, and is associated with ancient Egypt, as the famous Giza pyramid complex and the ancient city of Memphis are located in its geographical area.

The Cuisine of Egypt dates back possibly 5000 years and it has been documented that food was used as payments for other goods during the ancient times. Over the years there have been changes made and greatly influenced from other cultures and styles. Egyptian cooking relies quite a lot on vegetables such as onions and beans and also lentils. Meat is featured a lot and this can be difficult for vegetarians. However, near and around the coast fish can be found in meals… Aish is an Egyptian bread and generally served with most meals.

Our first course is a traditional complement to leavened flatbread and is said to be an “early evening snack in Cairo”

Pickels Dukkah, Baba Ghanouj, Bread and Eggs

It looks interesting and something neither of us have ever tried before. Pickled Carrot and Aubergine…Ian tells me he doesn’t like aubergine so after this evening we will know for sure. According to our helpful notes from thespicery.com Dukka, means “to crush” in Egyptian Arabic and is an amazing scrumptious aromatic seed dip that is very nutritious and apparently quite addictive…and following our starter – Yes, I agree!

The carrots are par boiled and set aside meanwhile the herbs and spices are added to a pan of water with the other ingredients necessary and brought to the boil, then after around 2 minutes pour over the sliced carrots and set aside..

 

 

Eggs are boiled and set aside in cold water to cool.          The aubergine is prepared and cut into chunks and added to a pan with oil and cooked until they are slightly softened and a little brown.

Cuba

Tags

all spice, Beef, Cajun spice, Cinnamon, Cornflour, Cumin, Eggs, Green pepper, Lettuce, Minced beef, Olive Oil, Orange juice, Oregano, Passata, pineapple, Potato, Puff pastry, Red Onion, Stock, Sugar, Sweet Potato, Vinegar

Cuba is a country in the Caribbean consisting of numerous archipelagos, officially known as the Republic of Cuba. The largest city and capital is Havana. It is geographically considered part of North America, being only approximately 360 km (220miles) from Miami,Florida. The culture is part of Latin America. Cuba is the largest island and second most inhabited after Hispaniola. A very mixed country culturally and the customs, people and culture originate from varied roots, including aboriginal Taíno and Ciboney people.

Cuba is the largest island in the Caribbean, and the second-most populous after Hispaniola, with over 11 million inhabitants. It is a multiethnic country whose people, culture and customs derive from diverse origins, including the aboriginal Taíno and Ciboney peoples, the long period of Spanish colonialism, the introduction of African slaves, and a close relationship with the Soviet Union in the Cold War.

Before the colonisation of the Spanish in the late 15th century,  Amerindian tribes inhabited Cuba. It stayed as a colony of Spain until 1898, when the Spanish Civil War broke out, which led to nominal independence in 1902. As a delicate state Cuba tried to strengthen its democratic system,  but issues meant in 1952 the dictatorship of Fulgencio Batista, but this was only short lived, further unrest saw  Fidel Castro coming to power. Since 1965, the country has been governed by the Communist Party of Cuba.    Although Cuba is ranked  poorly in political and economic freedom, It is situated very high in human development by the United Nations, and performs well in health and education. It became the first country to eradicate mother-to-child transmission of HIV and syphilis in 2015 . This was a milestone noted by the World Health Organization

“as one of the greatest public health achievements possible”.

The cuisine of Cuba is a combination of Native American food. African. Spanish and Caribbean cooking.  There are recipes that embrace the techniques and flavours/spices with African and Spanish cooking and some Caribbean  spice and flavour. This all results in a one off flavourful and interesting mixture of many cultural influences, with quite strong similarities with the Dominican Republic and Puerto Rico.  In the Havana region there is a small Chinese influence and during the colonial times Cuba was a main port for trade and there were many Spanish people that lived there and their and shared the culinary traditions.  Cuba itself is an island, therefore seafood is something that greatly influences Cuban cuisine. Another factor to Cuban cuisine is the fact that Cuba is in a tropical climate. The tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals.

Searching for something for today was difficult. I don’t know why, but it took me more time than normal. We only wanted something easy as we had had a big meal with our son last evening who was home form university.

Trawling the net I found beef pasties…Beef pies – pastelitos de carne

“Typical of Cuban food, these beef pastries combine savoury and sweet flavours with a glazed crust and a spicy filling. Pastelitos area popular street snack in Cuba, featuring buttery puff pastry filled with meat or fruit pulp”

Lancashire bonfire supper night

Tags

Apples, Bicarbonate of Soda, Black Peas, Flour, Golden Syrup, HP Sauce, Lancashire, Minced beef, Oatmeal, Onions, Oxo, Potato, Red cabbage, Salt and Pepper, Sugar, Treacle, Vinegar

I (Fiona) grew up in Lancashire which is a county in North west England. Lancaster is the county town, but Preston is the administrative centre. The population of Lancashire is around 1.5 million and covers 1,189 square miles and we are know as Lancastrians. Lancashire was founded in the 12th century and today it borders Cumbria to the north, Greater Manchester and Merseyside to the south and North and West Yorkshire to the east.

Lancashire developed as a main profitable and manufacturing region during the Industrial revolution. Liverpool and Manchester became the largest cities and governing world commerce and capitalism as we know it today was born. Lancashire had several mill towns, one of which I was brought up in and my grandmother used to work in the cotton mill in the town. By 1830 approximately 85% of all cotton produced worldwide was processed in Lancashire. As well as cotton there were collieries contained within the Lancashire Coalfield and the pits were at their most productive in 1907, producing over 26 million tons of coal. By 1967 there were only 21 collieries. 1993 saw the last coal mine closed.

Blackpool was a popular holiday destination for the people of Lancashire’s mill towns, particularly during wakes week. Manchester and Liverpool  grew into its largest cities, dominating global trade and the birth of modern entrepreneurship.  The county was cause to experience a significant boundary reorganisation in 1974, which saw Manchester and Liverpool and some of the surrounding urban areas to create the metropolitan counties of Greater Manchester and Merseyside. The north part of Lancashire, Furness and surrounding area, were merged with Westmorland and Cumberland to create Cumbria. During this reorganisation it lost around 709 square miles to other counties but gained a little from the West Riding of Yorkshire. The coastline is the Irish sea to the West…

The county of Lancashire is a fabulous county and a county of real taste and home to some of the nation’s best food producers, old style brewers and chefs and Lancashire is celebrated “far and wide” for its customary produce and dishes. Lancashire hotpot, obviously is originally from Lancashire and is traditionally cooked with lamb, mum used to cook that for us as children and even now when she visits will knock one together and it still tastes as good as did back 40 or so years ago. Mum was a good cook of home cooked food and we never went hungry. We had a variety of food and a lot native to where we came from…Fish and chips – yes they originated from Lancashire – first fish and chip shop in Northern England opened in near Oldham, around 1863, we obviously had Hotpot, Chorley Cakes, Eccles Cakes, Parkin and Potato Hash…when we got in from school if we were hungry we would have Butter Cake which was simply a slice of bread and butter…

we had lots of evenings with family friends and especially New Years Eve, holiday weekends such as May Day and also Guy Fawkes night/firework night, much like we are doing tonight (without the bonfire) and we had suppers of Black Peas, Potato Hash, Treacle Toffee, Toffee Apples and Parkin and bonfires and fireworks… Tonight may not be last night –  5th November –  but busy working families get together at weekends and that is exactly what we did…

Alaska

Tags

Alaska, Blackened, Blueberries, Butter, Cod, Fennel, Fish, Flour, Ice Cream, Milk, Olive Oil, Orange, Pasta, Sprinkle, Sugar, vinaigrette, Whisked

Positioned in the Northwest edge of North America is the U.S state of Alaska.

East is Canada, The Arctic Ocean is to the North, East and South is the Pacific Ocean. Alaska is the largest state in the U.S and 4th most crowded, but the least densely populated than that of the other 49 States. Approximately 735,000 inhabitants live within the Anchorage metropolitan area. The economy of Alaska is controlled by the fishing, natural gas an oil industries reserves which it has in profusion. Tourism is also a an important part of the economy. From the 18th century onwards Alaska has been populated by native people and always considered ready for exploitation and trade. Russia sold Alaska to the U.S in 1867 at approximately 2cents an acre, which totalled 7.2 million U.S dollars. Lots of changes occurred before becoming a territory in 1912 and becoming a state in 1959.

Alaskan native people are split into around eleven clear cultures with at least 20 different languages – these include Eyak, Haida,Tsimshian,Aleut, Inuit and many Northern Athabaskan civilisations. Depending on the season and where they live in Alaska actually controls the diet available to them. Traditionally/historically predator/gatherer civilisations survival is the use of foods such as, berries,salmon, moose, walrus, seal, duck and other marine mammals give them considerable portions of their diet, along with birds and eggs.

Here are a few ideas of native/traditional recipes…. Muktuk (whale skin & blubber),Oogruk Flippers (seal flippers), Eel Akutaq (eel ice cream),Akutaq (Eskimo ice cream) or Salmon Heads & Tails – not sure we would be able to get some of these items in the supermarket! Modern day Alaskans eat everything of course. Today it is easy to ship urban Alaskans the same food we enjoy here. However, they do have access to fresh specialities that are exclusively Alaskan!

The fishing industry is huge is Alaska and there are various varieties of white fish, salmon and shellfish  – follow this link to see the various species that can be found in the waters around Alaska. Effective and accurate management promises that the fisheries in Alaska are healthy, clean, useful and maintainable as instructed by the government. Since being admitted as the 49th state of the U.S, Alaska has functioned as an example, all over the globe, of fisheries management… So we saw it fit to eat fish today – fish that we know we can eat – and celebrate the fantastic job the Alaskan fisheries board do. Ian isn’t a salmon lover so we opted for Alaskan Cod…BLACKENED WILD ALASKA COD WITH FENNEL AND ORANGE SALAD BY CHEF JOHN BESH Today is also world pasta day and although I found some recipes that incorporated paste, they also contained salmon, so I decided to add a twist and serve on a bed of tasty buttered pasta.

Cape Verde

Tags

Bacon, Bay Leaves, Beans, Beef, Black eyed peas, Broiled, Cabage, Cape Verde, Chilli, Chorizo, Coconut, Cornmeal, Garlic, Lemon, Lime, linguica sausage, Molasses, Olive Oil, Pancetta cubes, Red potatoes, Stew, Sugar, Sweet Potato, White wine

Today is Sunday and our family is only three today, but as promised we set the globe spinning and Rory landed on Cape Verde…Just to the left of it actually, but we said we would go to the nearest place. Somewhere I would love to go and have added it to my dream board. I am told it s very BEA – U – TIFUL…..        Please let me know if you have been.

The Island of Cape Verde is an archipelago of islands in the Atlantic Ocean. Known as the Republic of Cabo Verde, there are 10 volcanic islands which are approximately 300 miles off the West Coast of Africa. The Islands themselves cover a little over 1.5 thousand square miles.

Until the 15th Century Cape Verde was not inhabited then the Portuguese explorers came across the islands and decided to settle. The Islands were perfectly situated for the Atlantic slave trade and the islands grew with great wealth through the 16th and into the 17th century, and they enticed privateers, merchants and pirates. At the end of the 19th century saw the end to slavery but this then led to an economic decline and inhabitants leaving, although Cape Verde did eventually recuperate and became a significant business area and a stop off for ships en route to somewhere else on the globe. In 1951 it was combined as an overseas division of Portugal and then in 1975 the islands eventually became independent after much campaigning and since independence Cape Verde continues to be a steady and to be one of the greatest grown countries in Africa. Cape Verde has approximately 500,000 in its population and are of African descent and mixed European.

The cuisine on Cape Verde is varied and its dry environment and also Portugal’s settlement have influenced its cooking traditions. The Africans, that were part of the slave trade, gave knowledge of cooking the tropical crops, then the Portuguese brought cattle.. Cape Verde was used as a trial place for growing food such as Peppers, Pumpkins and corn also feed sailors from sailing ships passing through. Foods such as bananas, sugar and tropical fruits were relocated from Asia…In Cape Verde there is a profusion of freshly caught seafood including wahoo, bica, tuna and lobster.

The National Dish of Cape Verde is Catchupa – this is anything goes sort of stew with whatever meat/fish and vegetables you have to hand. Locals have been known to make up a pot for all to share by giving a what crop they have and this dish means home for the locals everywhere…

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.

Wolfgang Puck

Yes we are going to cook this dish today…It will be different for a Sunday and there are only three of us…….There is a difference between Cachupa Rica(Rich) and just Cachupa Pobre (Poor). Rica traditionally was cooked by those who had meat and fish to hand, the dish is more lavish and was generally cooked only by the richer people or could be reserved for those “special occasions” when you wanted to celebrate. We intend to produce the Cachupa Rica 🙂

The recipe says to serve 8-10, so we halved it and just a point worth noting, am not altogether sure we needed half the amount of corn starch needed