Antigua and Barbuda next on the world cooking trip and this is supposed to be an attempt at fungee, a maize|cornmeal|polenta porridge-y sort of thing. It’s got okra in in though, which adds a sort of gloopy thing…..then you stir loads.The recipe I used said to roll it into balls and now they look a […]
Antigua and Barbuda Cuisine | Fungee Read More »
I’ve been trying to cook, eat, drink and map my way around the world country by country. So this is a left field choice for Algeria. ‘Sephardi Jews in several countries have made potato omelette a speciality…my favorite is the classic marcoude of Algeria and Tunisia’ Claudia Roden, The Book of Jewish Food I went
Traditional food in Algeria | marcoude Read More »
I’ve been trying to cook, eat and drink my way around the world country by country. And make food maps. This is my attempt at Tavë kosi, which is the national dish of Albania. Sort of a moussaka meets a Spanish tortilla, a bit garlicky like a chicken Kiev… except with lamb and yoghurt. Very
Foods from Alabania | Tavë kosi Read More »
My attempt at Sheer birinj, a milky pudding from Afghanistan.. basically rice pudding with a bit of rosewater and some cardamon.Unfortunately this is slightly tasting of burnt milk as I’m lazy and don’t keep an eye on things. I’ve been thinking I need a little project to get me through the winter, so I’m going
Afghanistan Cuisine | Sheer birinj Read More »
These are texsel greens, I’ve been sort of been experimenting with different types of kale and greens and these are the fastest growing. The slugs and snails seem less interested in this one, they’re definitely showing more interest in my Delaway cabbage. The veg book I use says that they’re good for ‘Cut and Come
growing Texsel greens Read More »