We love each other…..very much I dare say. We’ve always been there for each other too, more or less. In all this time, we’ve come to a joint conclusion, one that we reached at a Chinese restaurant many months ago. If ever there was a thing to destroy this friendship, … …it would be FOOD! And so, L, my friend and I have our friendship preservers! Now, the origin of this whole story stems from a certain Friday evening when we went to Kee Lun Palace, a Chinese restaurant in The Hague. We ordered separate dinners for our families and then ordered one item to share. Note that we live in different homes too. That item was salt and pepper ribs – tasty fried short ribs, which are crunchy and meaty with the right amount of heat. If I remember correctly, the area of concern was that one of us would get a bigger portion! O: So how is Ozoz? L: Hmmm, she’s fine. That one….hmmm, she is such a funny character (some derision obvious in the statement) O: Aah, (sensing something is wrong), what’s up? L: Don’t mind her, we’re not really friends anymore O: No way, what happened? L: You don’t want to know….. O: That bad? L: Yes, that bad, I’ll tell you some other time. It’s still too fresh to talk about now! Foodalogue.
- Traditional – recreate the country’s national dish or any other traditional dish.
- Contemporary – use a traditional recipe and make it Nuevo Latino (contemporize it).
- Algo Nuevo (something new) – create something totally ‘your own’ by using the flavors and techniques of the destination.
- Published Chef – follow the recipe of a published chef/author specializing in that cuisine.
Goat meat with onions and pepperIngredients 2 cups goat meat or lamb, in small chunks 1 (Maggi) stock cube Squeeze of lemon juice 1 tablespoon vegetable oil (to marinade and fry)Salt to taste1 medium red onion, sliced Sliced chilli peppers (optional) Sliced tomatoes (optional)How to
When marinated, brown meat in a large pan/wok and add water after a few minutes.It was a match made in heaven….but then I am a serious YAM lover. I’ve been known to eat it 3 times a day…..a bit like potato lovers, You can boil, bake, broil, grill, fry, stew, make a pottage out of it!!!! Fried yam is a treat any day: the cooking before hand softens the overall texture making it soft on the inside with delicious crisp edges. When you fry it straight away, without parboiling, large chunks can become a bit too hard! And just in case you’re wondering, I did share some of my Tasot Cabrit with L: did you think I wouldn’t?
- January 11, Mexico: Make-up session coming soon – Hot chocolate a la Mexicana!
- January 18, El Salvador: Platanos fritos tortillas – Breakfast/Main
- January 25, Nicaragua: Horchata, a type of…. – Drink
- February 1, Argentina: Empanadas – Snack
- February 8, Brazil: Acaraje – Snack/Meal
- February 15, Colombia: Pan de Banano – Breakfast/Snack
- February 22, Jamaica: Jerk Fish with creole sauce
- March 1, Haiti: Fried Goatmeat (Tasot Cabrit) – this post
- March 8, Cuba: Cuban strawberries with Meringue ice cream – Dessert
- March 15, Puerto Rico: Plantain millefeuille….I think and meatloaf