Month: July 2015

62. Equatorial Guinea: Sea bass with 3 Sauces

Posted on

Equatorial Guinea does not have the best reputation; failed coups, corruption, poverty. Of course the country does have some problems and I wouldn’t recommend you going there for a peaceful holiday, but despite everything the nature is supposed to stunning in Equatorial Guinea. Rain forests full of endangered primates and shores of nesting sea turtles. On the mainland, white beaches, forest paths and junglescapes await. Just don’t forget to calculate some bribe money in your travel budget, because it is guaranteed you’ll need it.

Equatorial Guinea

Things you didn’t know about Equatorial Guinea:

  • Spain only had one colony in Africa, Equatorial Guinea. They relinquished control on Oct 12, 1968, which is relatively early by 20th century African independence statistics.
  • Although the coffee and cocoa industries are among Equatorial Guinea’s biggest economy boosters, the average resident there generally doesn’t consume these beverages themselves.
  • Extended families often live together. When a couple marries, it is traditional for them to move in with the husband’s family.
  •  Since the discovery, the country has flown into economic stardom, but this country remains one of the most corrupt countries in the world, and it is very common to see officials asking for bribes around the corners of the country.

This recipe is a so much better then you would expect, my first reaction was: fish with peanut sauce that can’t be good? But I was wrong it was delicious although my absolute favorite was the avocado sauce.

fish

Ingredients fish: 4 firm seabass filets, 2 garlic cloves, crushed & finely diced, 1 scotch bonnet, minced or pounded to a paste (or 2 green chillies), 125ml lime juice, 3 tbs coconut oil or palm oil, Salt & pepper to taste, Guinean Peanut Sauce (see below), Guinean Spinach Sauce (see below), Guinean Avocado Sauce (see below)

Ingredients Guinean Peanut Sauce: 500ml chicken stock, ½ onion, diced, Pinch of oregano, 2 garlic cloves, finely diced, 1 tsp lemon juice, 1 tbs tomato paste, Pinch of cayenne pepper, 200ml peanut butter, ½ habanero chilli, pounded to a paste (or 1 green chilli), 2 bay leaves, Salt & pepper to taste, 3 tbs oil

Ingredients Guinean Spinach Sauce: 300g spinach, de-stemmed and finely chopped, 100g smoked fish, flaked, ½ large onion, chopped, 30ml peanut butter, 350ml warm water, 180ml palm oil (or peanut oil with some turmeric and paprika for colour), 1 scotch bonnet chilli, left whole but scored (or 2 green chillies)

Guinean Avocado Sauce 200ml beef stock, 200ml water, ½ chilli, pounded to a paste, ½ tomato, chopped, 1 tbs lemon juice, 1 large avocado, thinly sliced, 2 tbs peanut butter

  1. Rinse the fish then drain and pat dry with paper towels. Season the fish liberally with salt & pepper then place in a glass or ceramic baling dish. Add the garlic and chillies, then pour the lime juice over the top. Turn a few times to ensure they’re evenly coated, cover with foil, then place in the fridge to marinate for 1½ hours.
  2. Meanwhile, prepare the sauces. To prepare the peanut sauce, fry the onion and garlic in the oil until soft. Pound the tomato and chilli together into a paste and add to the pan. Fry for a few minutes then add all the remaining ingredients. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 mins or until desired consistency is reached.
  3. To prepare the spinach sauce, fry the onion in a little of the palm oil until softened. Mix the peanut butter with the water and add to the pot along with the other ingredients. Bring to a boil and simmer for 20 mins or until well thickened. Add the palm oil, remove the chillies and cook for a further 10 mins.
  4. To prepare the avocado sauce, bring the stock to a boil and add all the ingredients except the peanut butter. Reduce to a simmer and cook for 20 mins. Extract 6 tbs of the broth, mix with the peanut butter and return to the pot. Cook for a further 10 mins, and serve warm.
  5. When ready to cook the fish, heat a grill or barbecue. Drain the fish, pat dry and then brush with the palm oil and season with salt & pepper. Cook for about 4 mins per side, arrange on a plate and serve with the sauces.

Advertisements

61. England (Great Britain) : Fishpie (lighter version)

Posted on

I love England! I know it’s just a part of Great Britain but I decided to split it up because I could not make a choice between the variety of British recipes. So many things come to mind when you hear England! Things like tbe Royal family, tea time (scones!!!), bulldogs, James Bond, Winston Churchill,… A journey through England is a journey through history. But not history that’s dull and dusty, history you can feel and re-live every where you go.

Things you didn’t know about England:

  • Big Ben also more formally known as The Great Bell which is in the Elizabeth Tower has only ever stopped chiming 3 times in its lifetime of 152 years. It stopped Once in 2007 when it was being cleaned, also in 2005 due to a rare event of hot weather and then again in 1949 when a flock of birds landed on the minute arm and stopped it from moving for a brief second.
  • The British Royal Family is known all around the world, but what a lot of people don’t know is that the Royal Family has been German since 1701. This was due to the British parliament not wanting a Roman Catholic to be able to take the throne. The Royal families last name was Saxe-Coburg-Gotha however this changed during World War 1 due to the war against Germany in which they became known as Windsor.
  • Back in the day every one would say that their name was John Smith, this was a very common name and all criminals were “John Smith”. Due to this there are a lot of Smiths in England still. There is even a beer named after them called John Smith.
  • The English invented champagne! The quintessentially French drink from the Champagne regions of France, is actually the brain child of an English scientist. Christopher Merrit produced and presented a paper to the Royal Society in London in 1662 explaining how to add sugar and molasses to Wine to make it sparkling and brisk. Over 30 years later, Dom Perignon used the process to create the first ever batch of Champagne.
  • A royal footman who poured whisky into the Queen’s corgis’ (the Queen has a bunch of corgis she is very attached to them) water as a party trick was rewarded with a salary cut and a demotion.

They say the English cuisine is boring, but I disagree! To me the English food always gives me a homey sort of feeling. It might not be very refined but you just taste the love in the recipes. Dishes you wanted to eat after you came home as kid soaking wet from the rain after field hockey or soccer practice. Dishes that warm you up. Dishes like this amazing fish pie!

Schermafbeelding 2015-07-21 om 17.37.34

Ingredients: 1 large leek, 1 knob(s) butter, 2 clove(s) garlic, peeled and crushed, 1 splash(es) white wine, 300 g créme fraiche, 2 sprig(s) fresh dill, chopped, 400 g fish pie mix, 2 slice(s) stale bread. 1 chunk(s) parmesan cheese, grated, 1 bag(s) frozen peas

  1. Preheat the oven to 200°C.
  2. Prep and Cook Leeks. Slice the leek pretty finely and wash under cold water in a colander. Fry in a saucepan with the butter for a few minutes to soften and sweeten
  3. Add creme fraiche and fish. Splash in the wine with the crushed garlic and reduce to a syrup before slopping in the crème fraiche. Add the fish and allow the mixture to bubble for a minute or two to just cook then add the chopped dill.
  4. Check the seasoning and divide between 4 individual oven proof dishes, or one large if that’s easier.
  5. Prep topping and bake. Blitz the stale bread up in a small blender with the parmesan to get fine crumbs, crusts are optional. Scatter the crumbs over the fish mix and place them into the oven for 10 minutes until the crumbs turn golden and the fish mix is bubbling.

60. El Salvador: Pupusas

Posted on Updated on

El Salvador, a small Central-American country squeezed in between: Mexico, Guatemala, Honduras and Costa Rica.  Glimpses of tropical paradise, national parks as you want them to be just astonishing untouched nature, colonial splendor astride pristine volcanic lakes, searing colors and a fierce creative vision sit quietly in the shadows of an indomitable local pride.That’s what El Salvador is all about. A place not many people go but when they do they can’t shut up about it until they convinced you to go there aswell Here you’ll find a stunning coastline with world-class waves, a cultural capital famed for its nightlifex and small-town charm by the plaza-load. el salvadorThings you didn’t know about El Salvador

  • The smallest country in Central America and the only one without a Caribbean coastline.
  • El Salvador is the only Central American country that has no visible population of African descent. This is in part due to laws established during colonial and modern times prohibiting entrance to the country of people of African descent. (So far for super racist laws!)
  • It is known as the “Land of the Volcanoes” because of the more than 20 volcanoes in the territory. Two of them are currently active.
  • Salvadorans are known as “guanacos.”
  • El Salvador went to war with Honduras after a soccer match; which was later known as the “Soccer War”.

Well pupasas they are a great tasty snack my only objection would be that they are quite heavy Schermafbeelding 2015-07-11 om 06.41.22Ingredients the beans: 3⁄4 cup red beans (cooked), 1⁄8 small  onion, 1⁄8 cup corn oil, 1⁄4 tablespoon salt, 1⁄4 cup  water (I use cooking liquid from the beans)

Ingredients cheese: 3⁄4 lb  mozzarella cheese(shredded), 1⁄8 green bell pepper (diced), 1  chile

Ingredients Masa: 1 cup  masa corn flour (I use maseca brand), 1⁄2 cup warm water

The Beans:.

  1. Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown.
  2. While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
  3. Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
  4. Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
  5. Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquefy for a minute. Add the beans to the rest of the mixture that is already cooking.
  6. Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.

The Cheese:.

  1. Place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
  2. Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
  3. Next — and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
  4. Set the cheese aside and get ready for the masa.

The Masa:.

  1. Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with.
  2. Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
  3. Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
  4. The pupusa should be a little less than 1/2 inch thick.
  5. Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.
  6. Enjoy!