Posts Tagged With: cassava

Mauretanian Chicken Vegetable Stew (maru we-ilham)

Mauretanian Entree

MARU WE-ILHAM
(chicken vegetable stew)

INGREDIENTSMaruIlWelham-

3 chicken breasts
1 small cassava root
1 small eggplant
⅔ head cabbage
2 carrots
2 garlic cloves
1 large onion
1 pili pili pepper (or other red chile pepper or ¼ teaspoon cayenne)
4 tablespoons butter
4 cups chicken broth
1 bay leaf
2½ tablespoons Dijon or prepared mustard
2 cups rice
½ teaspoon black pepper
1 teaspoon salt

Makes about 12 bowls. You can make only 6 bowls by cutting the ingredients in half, but what will you do with that ½ cassava root and ½ eggplant that’s left over? E-Bay perhaps?

PREPARATION

Slice chicken breasts, cassava root, and eggplant into 1″ cubes. Shred cabbage. Cut carrots into ½” thick slices. Mince garlic cloves. Dice onion. Remove seeds from pili pili or other chile pepper and dice. Add butter, chicken cubes, garlic, and onion to large pot. Sauté on medium-high for 5 minutes or until onion softens and chicken starts to brown. Stir frequently. Add chicken broth. Bring to boil using high heat. Reduce heat to low. Add bay leaf, eggplant, carrot, cabbage, cassava, chile pepper, Dijon mustard, rice, black pepper, and salt. Cover and simmer for 45 minutes or until rice becomes tender.

TIDBITS

1) Eggplant is important to Mauretanian cooking. This mighty vegetable figures prominently in other Saharan cuisines as well such as: Ivorian, Nigerien, and Burkinabe.

2) Why? Because in 1073 A.D., culinary warriors from the forgotten Saharan city of Aubergine started a war of conquest. The cleaver wielding Aubergine warriors could not abide the vegetable selections to be found in their newly added lands. So they imposed their eggplant on the Sahara. They diverted entire popultations to the production and harvesting of eggplant. Eggplant became a mandatory part of every meal. Over the years, the natives came to love the vegetable and wouldn’t think of dining without it. Gosh, I sure hope there won’t ever be any lutefisk-loving armies.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, humor, international, politics | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Fish with Peppers and Coconut Milk

Brazilian Entree

FISH WITH PEPPERS AND COCONUT MILK

INGREDIENTSCoconut_Milk-

1 red chile
1 red bell pepper
1 garlic clove
2 Roma tomatoes
1/2 onion (1/2 more later)
2 cod fillets (about 12 ounces total, or halibut or haddock)
2 teaspoons lime juice
1/2 teaspoon chili powder
1/2 tablespoon cilantro
1/2 teaspoon sea salt
1 cup coconut milk
2 tablespoons palm oil or vegetable oil (1 tablespoon more later)

1/2 tablespoon palm oil or vegetable oil
1/2 onion
1 cup cassava flour or all-purpose flour or toasted bread crumbs.

The camera was in Chicago when I made this dish so I couldn’t take a picture of it. Please enjoy the above picture.

PREPARATION

Seed and dice red chile and red bell pepper. Mince garlic clove. Dice tomatoes and 1/2 onion. Put cod in large mixing bowl. Pour enough water in bowl to cover cod. Add lime juice. Let sit for 30 minutes. Remove cod fillets. Pat them dry with towel. Put cod in skillet. Add red bell pepper, garlic, tomato, chili powder, cilantro, sea salt, and coconut milk. Let sit for 15 minutes.

Cook fish/spice/coconut mix on high heat until it begins to boil. Simmer at low heat with lid on for 5 minutes. Add 2 tablespoons palm oil. Simmer with lid on for 10 additional minutes.

While fish/spice/coconut mix simmers, thinly slice 1/2 onion. Sauté sliced onion second skillet with 1 tablespoon palm oil on medium-high heat for 5 minutes or until onion is soft. Add cassava flour and cook on medium-high heat for 2 minutes or until flour is lightly toasted.

Serve fish/spice/coconut mix on top of sliced onions and toasted cassava flour.

TIDBITS

1) Over half of the world’s cassava production occurs in Africa.

2) Where does the other 40 percent plus come from?

3) I think we can rule out Antarctica as a major source of cassava.

4) Unless, of course, the scientists in Antarctica, have vast hydroponic farms devoted to growing cassava.

5) Wouldn’t it be neat if there were a movie called Hydroponic Cassava Farming in Antarctica. I’d see it. After all, I saw Salmon Fishing in the Yemen.

6) Salmon Fishing in the Yemen was One World, One Movie’s choice for it’s 2013 movie. People all over the world watched this movie on the same day to promote world peace and have fun. Please feel free to visit the event site at: https://www.facebook.com/events/384691621637151/.

7) If he were still alive John Cassavetes would have been a natural for Hydroponic Cassava Farming in Antarctica. The accomplished actor starred in The Dirty Dozen and Rosemary’s Baby.

8) Rosemary is an herb with many beneficial properties. However, some types of cassava possess cyanide compounds. These varieties must be cooked thoroughly to avoid lethal cyanide poisoning which is generally considered ban especially by law enforcement.

9) But this would make for a really cool murder mystery. After all, who wouldn’t go see the movie, The Hydroponic Cassava Murders?
cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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