It has been five months since my last post. Yes, I’m still working on making more time to cook. Unless you have a tube in your throat or stomach, I hope you are doing better than I am in exploring the world of taste because it is such a pleasure to be able to learn through the senses when one does make time to cook! From Comoros, I have made my way over to the intoxicating country of Morocco.
Here are two lovely Morocan proverbs from: Maroc Mama aka Amanda ‘s blog about a life of travel and food that I must envy! I truly agree with the above proverb because travel does help you appreciate humanity and our world more! You see and taste things you never knew existed as if you were a baby seeing things through fresh eyes for perhaps the first time!
Life is meaningful/ pleasurable if we view our suffering as growth or learning experiences rather than regrets. My regret used to be that I went traveling instead of getting married so young but since we will learn from this proverb, I should say, “I have learned the value of travel, integrity and time. ” I hope to make travel accessible to more people one day, but for now I can only leave you with the following recipe: Moroccan lamb kofta with cucumber tomato farro salad and garlic mint yogurt.
Note: The pita bread and Greek yogurt were purchased from the market.
- We steamed the farro in the rice cooker. You can also boil water and cook the farro in the boiling water for 20 minutes on the stove top if you do not have a rice cooker.
- Wash and cut the cucumber, tomato and basil. Place in a salad bowl.
- Wash and cut a small bunch of mint. Mix it with 4 tablespoons of Greek yogurt with 2 cloves of minced garlic. The garlic mint yogurt is ready!
- In a separate bowl, mix a tablespoon of the Greek yogurt with the lamb, 4 cloves of minced garlic and cilantro.
- Shape the meat into oblong shapes for the kofta.
5. Cook the meat.
6. By now, the farro should be ready to put into the salad with the tomato and cucumber. Mix it with a bit of olive oil.
7. Heat the pita on the stove top. The dish is ready to enjoy!
Have you made this dish before? If so, how did it turn out? Does anyone know how it is made in Morocco? I’d love to know what is different!
Curious about Morocco’s very rich diverse cultural food history? Take a look at:
The Art of Moroccan Cuisine A Culture of Eating, Drinking, and Being Hospitable
Purchased and framed this new world map for the purpose of this blog and food explorations! Yippee!!!
Comoros Food and Drink
Comorian cuisine owes a lot to both Arab and French influences, creating a fusion of European classics with a Middle Eastern or East African twist that sees sauces spiced with cloves, cinnamon, cardamom, nutmeg and even vanilla poured over rice-based dishes.
Coconut milk is an important staple, alongside traditional African ingredients such as plantain, bananas and cassava. A typical Comorian meal will also include meat or fish. Goat is a popular meat, with beef reserved for special occasions. Locally-caught cod, crab and lobster, are all widely eaten.
Langouste a la vanille: Lobster boiled in a rich vanilla sauce.
Mkatra foutra: Fried unleavened bread made with coconut water.
Pilaou: Highly-spiced meat and rice dish.
Ambrevades au curry: Pigeon pea curry flavoured with cardamom.
M’tsolola: Fish and green plantains stewed in coconut milk.
Achard aux legumes: Lightly pickled vegetable salad.
Ntrovi ya nazi: Fried or steamed fish with cooking bananas and coconut stew.
Poutou: Hot sauce made with chilli peppers, tomato, onion and lemon.
Ladu: Balls of sweetened and spiced ground rice.
Mataba: Cassava leaves, used a little like spinach.
Roti ya ya Houma pampa: Cod with tomato and onion.
From http://www.quotesdata.com/Popular_Comoros_Proverbs.html :
• You can win a woman with lies but you cannot feed her with lies.
• A fool and water will go the way they are diverted.
• The spider moves only inside its web.
• A nose alone does not lead.
• Where there are riches, thieves abound; if the riches are large, the thieves are as big.
• A chicken with beautiful plumage does not sit in a corner.
• A whistle will not call back a dog that has escaped from the leash.
• A thread follows the path of the needle.
• Death is like an eagle that snatches away a chick and leaves its mother in tears.
• If you steal while you carry your son on your back, you teach him to steal.
In my search for recipes from The Comoros, I found a lot including a blog with quite a few links to more bloggers on the same journey around the world one meal at a time! http://www.unitednoshes.com/links/
The photos on that blog are much better than mine!
However, I refuse to count a sandwich with hard-boiled eggs, however delicious, as cooking, so stay tuned for Part II of The Comoros!
This year, in addition to recipes from around the world, I will also be recommending ethnic restaurants of Los Angeles County and other areas! Do you have a recommendation you want to share? Let’s explore the world one food at a time together!!!!
So it’s 2017 and I haven’t kept up with writing about the foods of my life/ the world at all in the last year! Well, we’ll see how this year goes! So much good food out there I want to share with all of you! Here’s a sampling of some of the foods I ate last year in photos (ranging from Ethiopian to Chinese to Malaysia to Kosher, the West Indies, Europe and much more!): Foods of 2016
My little class planted a fruit and vegetable garden in the dead of winter! I hope it doesn’t freeze! I am not much of a gardener so it is all a big experiment/ cycle of life lesson! They were so excited they had to put the dirt in their mouth to test it out! Haha! They had barbeque for Martin Luther King Day (the food of his home/ The South) and made hot cocoa for winter. We’ll be doing more food soon!
Stay tuned for recipes from Comoros coming soon!
This gallery contains 16 photos.
Originally posted on Eric Brightwell:
Though technically still autumn, it’s now felt like winter for over a week here in Los Angeles. The days are very short and on the long cold nights it’s been dipping into the single digits. We’ve…
GEOGRAPHY A new series of food maps use ingredients synonymous with the region being mapped. Think India rendered in spices, New Zealand in kiwifruit, South America in citrus. (Nat Geo magazine) Use our MapMaker Kits to get started making innovative maps of your own. Teachers, scroll down for a quick list of key resources in […]
via Food Maps Show Nations Are What They Eat — Nat Geo Education Blog