African Style Roasted Veggies

Hot and Veggie
When the weather is hot, I go veggie-heavy. This is by no means a revolutionary way of life. I know plenty of people who do this. Frankly, when the temps are above, say, ninety degrees, eating any kind of normal protein just seems heavy. Presenting me with a lovely and bright ceviche though, will change my mind.

My problem is I tend to get hungry later when I go full veggie. It’s a struggle I’ve dealt with forever. It’s why I am not a salad person. I will eat salad, but it won’t be the whole meal. Adding some grains or pasta helps, though. As does adding a lot of flavor. This recipe for African Style Roasted Veggies has lots of African flavor.

I made this last week when it was warm but before it got too hot to turn on the oven over the weekend. If you were looking for a recipe to try the Fonio we just brought in, this is the perfect thing. It’s also the answer for a veggie garden that has finally started producing. (It’s been a weird growing season.)

*Note-Plantains make a great addition to this recipe but can be hard to find. We have stocked them over the years in the store. But, have found that the day-in day-out demand for plantains just isn’t there. However, the recent rise in popularity of Caribbean flavors means that we are looking to bring them back in. Keep an eye out in the produce department.

African Style Roasted Veggies
Adapted from Africana by Lerato Umah-Shaylor
Yields 4 servings Read more…

Jollof Rice

The Lasso Way
Some of my biggest food obsessions can be directly attributed to something I saw in a movie or on TV. For example, had I not seen Harrison Ford and Julia Ormond eating Moroccan food with their hands in the 1995 movie Sabrina, I might never have understood the beauty of a perfect tagine, that harissa can go on everything, or how to make couscous the right way. (Yes, there is a wrong way). It happened again. But, this time on the small screen.

Like many others, I am a big fan of the Ted Lasso series. And, it was during the Season 2 Christmas episode that my latest obsession was born. In it, Sam is seen bringing some Jollof Rice to the potluck though he laments that it was made with chicken instead of goat. This struck a chord with me. And, the continuing storyline about Sam and his love of his native Nigerian food made me want to see what it was all about.

Though I am not totally unfamiliar with flavors from the African continent, my exposure has been limited to the northern regions and Ethiopia. I just never had the opportunity to taste Nigerian food or other regional flavors from the continent. So, I started researching cookbooks. It was harder than I thought. There are plenty of books about North African cuisine, but those are the flavors I knew the most about. I found a number of options that highlighted the influence African flavors had on traditional Southern cooking. Finding books that focused on other flavors was a bit of a challenge. I did manage to find a couple of good ones. Africana: More than 100 Recipes and Flavors Inspired by a Rich Continent is excellent.

My first mission was to try to make Sam’s Jollof Rice. There are a lot of versions. And, each West African country claims theirs is the best—which is fine. It just means you need to try all of them.

I have found Jollof recipes that I would refer to as “projects” because they take a long time. And, I have found versions that are a little less labor-intensive, though still probably too much work for a weeknight meal. Some recipes include plantains, some don’t. Some are smokey with paprika. Some aren’t. You could get lost in the possibilities. However, all of them will start with rice, tomatoes, and a preferred spice.

This recipe is from Food52 and it is excellent. Give it a shot if you are interested. You just might start your own obsession…

Jollof Rice Recipe
Adapted from Food52
Yields about 16 servings

Jollof Rice is a dish that is served across West Africa. This version is based on a Nigerian recipe. And, while each country has its own version, the consistent elements are rice, tomato stew, and seasonings. Jollof is often served as a main dish.

This recipe makes a large pot of rice, and it can easily be halved for smaller quantities. The dish can also be divided and frozen for later use. Read more…

Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce

Commander’s Palace
When we decided to head to New Orleans, I knew the one thing that we had to do was have dinner at Commander’s Palace, an icon of the New Orleans culinary tradition. It has launched the careers of many a celebrity chef and earned countless awards along the way. There was no way I was not eating at this establishment. I made our reservations the minute the date was available, two months prior to getting on a plane.

By far, the hardest thing we had to do was not eat too much during the day. It wasn’t easy but somehow, we muddled through.

The sacrifice was worth it. We feasted on classic Cajun fare and had to be rolled into our Uber. There was turtle soup (I know, but we had to give it a try). There was gumbo and crawfish. There was also the world-famous bread pudding soufflé.

My choice for dinner was the iconic Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce. A longtime staple on the menu, the fish was perfectly cooked, the corn sauce was amazing and don’t get me started on the crab on top. Both my husband and I agreed it was the best choice between the two of us (though perhaps not as healthy as we might have hoped).

I wasn’t able to find the exact recipe in either of my Commander’s Palace cookbooks, but I was able to find it online thanks to the Today Show.

Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce Recipe
Adapted from Today and Commander’s Palace
Yields 6 servings

Crunchy pecans add texture and nutty flavor to mild white fish. The sweet crab salad and fresh corn sauce, round out this signature dish that is not difficult to prepare at home. Read more…

Tandoori Prawns

Tandoor Oven Dreaming
Long ago, on a continent far, far away, I ate a meal that I can still taste twenty-three years later. I have talked about the trip I took to India a few times through the years, but I don’t think I have specifically talked about the night we went to Trishna in Mumbai. (If I am wrong, I apologize. I ask that you indulge me and let me reminisce…)

I can’t remember what I was expecting food-wise when we decided to go to India. Did I expect some really good curry? Yes. Did I expect to eat it for breakfast? That would be a no. Did I expect the most amazing and uber-authentic hot Chai every morning despite the oppressive heat outside? No. Was it the greatest way to wake up ever? Absolutely one hundred percent, yes.

The fact is there is no way to visit India without tasting some of the best things you will ever taste. I mean Indian spices have been revered for centuries for a reason, right? I was surprised to find that not everything I ate was screaming hot. I mean, sure, there were plenty of chilis involved no matter what we ate.

But, the best thing I ate was super simple—the tandoori crab from Trishna. Known for its amazing seafood, Trishna’s menu is immense, but the crab is the one item on the menu that you just can’t miss. It was essentially an entire crab drowning in butter, some chilis, and an insane amount of garlic. The crab was either cooked in a tandoor oven or in a wok. (I am not completely sure which.) I am certain there was more to it than that because I have tried to recreate the dish but can’t no matter how hard I try. (Guess we just have to go back. Oh darn…)

And despite how fondly we both look back on that dinner, my husband draws the line at installing a tandoor oven in the backyard. He’s no fun…

The one dish I have been able to recreate from that night is the Tandoori Prawns. So much flavor!! Full disclosure, the prawns we ate were giant Indian Ocean tiger prawns. You would be hard-pressed to find some here but definitely opt for a larger prawn to make these, though medium prawns will work too, especially for a crowd.

Tandoori Prawns Recipe
Yields 4 servings

These Tandoori Prawns are fairly quick and easy to throw together and make a nice change of pace for a mid-week dinner when the temperatures go up. Read more…