Posts Tagged With: music

La Bouillie (Hot Cereal from Chad)

Chadian Breakfeast

LA BOUILLIE
(Hot Cereal)

INGREDIENTSlabouillie

4 cups water (1 additional cup later)
1 cup ground rice or wheat flour
3 tablespoons smooth peanut butter
1 tablespoon corn flour, wheat flour, or rice
1 cup water
⅓ cup milk
1½ tablespoons lemon juice
2 tablespoons sugar

Makes 4 bowls. Takes 12 minutes.

PREPARATION

Add 4 cups water to pot. Bring water to boil using high heat. Gradually add rice, stirring all the while. While 4 cups water comes to boil, add peanut butter, corn flour, and 1 cup water to mixing bowl. Mix with fork until blended. Once 4 cups water are boiling, add peanut butter/corn flour mix to pot. Mix with fork or whisk until completely blended and the cereal has reached your desired level of thickness. Stir frequently. Remove from heat. Add milk, lemon juice and sugar. Stir with whisk until completely blended.

TIDBITS

1) Abba “Willie” Aouzou, a prosperous date merchant in Abademi, Chad, loved American country music. His one, true dream was to perform at the Grand Ole Opry in Nashville, Tennessee. While his fellow tribesmen sang traditional songs of their camel caravaning days, Abba sang the songs of Willie Nelson. While his neighbors ate couscous and quaffed hibiscus, Abba “Willie” Aouzou ate Texas chili and drank beer. The only thing he had in common with the folks around him was the Arabic language and a love of hot breakfast cereal.

2) Still, Abba’s love of beer proved an endless source of friction. “Willie, our beliefs forbid us to the drink alcohol.” Willie always replied, “But I have to drink beer. How else can I write a song about how my wife stole my pickup truck to run off with my best friend, the whiskey salesmen.”

3) In 1972, “Willie” Aouzou wrote about sharing a big bowl of chili with Willie Nelson. The song shot to the top of the North African country music charts. The Grand Ole Opry invited him to perform. He got a standing ovation. Secure in his success, Abba gave up beer and began writing twangy songs that fused honky tonk with the spirit of the Saharan caravans. Nashville went wild for him. A rising Swedish pop band named itself Abba in homage to him. His home town of Fi’ad, Chad went crazy as well, naming a hot breakfast cereal after him, “La Bouillie.” La Bouillie is nearly an anagram for his first hit, “Willie’s Bowl.” because there are a lot of wordsmiths in Fi’ad.

Chef Paulcookbookhunks

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Banana Fritters From Djibouti

Djiboutian Breakfast

BANANA FRITTERS

INGREDIENTSbananafritters

3 ripe bananas
½ teaspoon cinnamon
2 tablespoons sugar
⅛ teaspoon vanilla extract
½ cup flour
¼ cup butter
2½ teaspoons honey (½ teaspoon per fritter)

Makes 5 fritters. Takes 25 minutes.

PREPARATION

Add bananas to mixing bowl. Mash bananas with fork. or squoosh with hands. Add cinnamon, sugar, and vanilla to mixing bowl. Mix with fork until batter is well blended. Add flour. Mix with fork until well blended. Add oil to pan. Heat butter on medium heat until it starts to bubble. Ladle ¼ cup of batter at a time to pan. Flatten with spatula. Do not let fritters touch each other. You might need to cook in batches. Cook one side for 3 minutes on medium-high heat and then for 2 minutes on the other side or till fritters are golden brown all over. Drizzle each fritter with 1 teaspoon honey.

Note: cooking times tend to go down with each batch. This is true even with the batch. Watch the fritters carefully and adjust cooking times and even temperatures accordingly. Remember golden brown, always golden brown. These fritters are crumbly, so be sure to get the spatula completely under the fritter when flipping them. Flip carefully.

TIDBITS

1) “Shipoopi” is also a rousing song from the great musical The Music Man. Shipoopi rhymes with Djibouti. This is no accident. Artists and song writers in particular need solitude to create works of genius. Life in American cities is rife with telemarketers, neighbors blasting music, car horns blaring, television commercials, and door-to-door lutefisk vendors knocking at your door. The Djibouti of 1943 to 1966 had none of those distractions.

2) The Golden Age of Musicals was also 1943 to 1966. This is no coincidence. The great song writers all stayed in quiet, quiet Djibouti where they never had an idea driven out of their head.

3) But in 1967, Djiboutians began agitating for independence. The demonstrations were mainly non-violent and orderly. However, they were too loud and cacophonous for the sensitive ears and minds of the song writers. The writers left the country. But they had no place to go. Djibouti had been the world’s last haven of quiet. The Golden Age of musicals ended. “Shipoopi” remains an homage to this once tranquil land. “Djibouti, Djibouti, but you can eat there yet.”

Chef Paulcookbookhunks

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Great Arctic Eats – Iqaluit, Nunavut, Canada

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Hankering for the siren call of Canadian-Arctic cuisine? But also want to trace the failed footsteps of early explorers seeking the fable Northwest Passage? Well then, Iqaluit is a must stop for you.
The highest rated restaurant according to TripAdvisor is 

The Gallery with its superb and varied dishes is the town’s highest-rated restaurant. While dreadfully lost tourists from Indonesia might appreciate its nasi goreng, most connoisseu rs rave about its local dishes such as: musk-ox stew, Arctic cassoulet made from caribou, musk ox, game sausage, bacon, and duck, and of course, its Arctic bouillabaise.

French-food gourmands will certainly want to make the will-sappingly long and expensive flight to Iqaluit to dine at The Granite Room at Discovery Lodge Hotel. And my gosh, burgers lovers take note. The Snack–yes that is its name–has the best burgers ever.

The best Lebanese cuisine in Iqaluit is still found at Yummy Shawarma. Why go all the way to the tumultuous Middle East? Drop in at the Stonehouse & Grill for the artists’ hangout and great bar. Don’t leave  without sitting down at the wonderfully named Kickin’ Caribou for the best poutine in town.

Iqaluit’s restaurants

Enjoyers of dog-team racing and igloo building cannot afford to miss Toonik Tyme. This annual festival runs from April 11 to April 20 and celebrate the Sun’s return. Good morning indeed! The Allaniat Arts Festival goes from June 27 to July 1. Enjoy art, music, film, dance, theater, and … Circus Acts. Arctic Circus! And don’t forget, Iqaluit celebrates Nunavut Day on July 9 with throat singing!,  drum dancing, and traditional cuisine.

– Chef Paul4novels

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

Quesillo Recipe (Crème Caramel) From Dominican Republic

Dominican Republic Dessert

QUESILLO (Crème Caramel)

INGREDIENTSquesill-

1 1/2 cups pineapple juice (1/2 cup more later)
1 cup sugar
6 eggs 1/2 cup milk
1/2 cup pineapple juice

PREPARATION

Preheat oven to 325 degrees. Add 1 1/2 cups pineapple juice and sugar in pan. Cook at medium-high heat or until sugar dissolves completely. Stir frequently. Pour pineapple syrup into mixing bowl. Add eggs and milk. Use whisk or lowest setting on beater until egg/pineapple syrup mixture becomes frothy. Pour mixture into mold or casserole dish. Pour 1/2 cup pineapple juice on top.

Put in oven. Bake at 350 degrees for 1 hour or until inserted knife comes out clean. Let cool, if you can. The hungry hordes might not wait that long. You can serve the quesillo by itself or top it with the syrup from the casserole dish.

TIDBITS
1) Santo Domingo’s history from 1500:

Period Owner of Santo Domingo
————– ——————————-
1500 – 1808    Spain
1808 – 1814     Santo Domingo
1814 – 1821      Spain
1821 – 1822      Santo Domingo
1822 – 1844      Haiti
1844 – 1861      Santo Domingo
1861 – 1865      Spain (voluntary return to Spanish authority)
1865 – 1870     Santo Domingo
1870 – 1872     Seeks unsuccessfully to be annexed by United States
1872 – 1916      Santo Domingo
1916 – 1924      Occupied by United States (which missed the 1870 invitation by 46 years)
1925 – present Santo Domingo

2) The most popular spice mix in Santo Domingo is sofrito and is rubbed on meats and sautéed.

3) Baseball is the national sport of the Dominican Republic. Felipe Alou, Juan Marichal, Manny Mota, Rico Carty, Cesar Geronimo, Cesar Cedeno. Tony Fernandez, and Sammy Sosa all hail from this country.

4) The Dominican Republic gets a lot of hurricanes.

5) ‘Merengue’ music comes from Santo Domingo.

6) What more do you need to know?

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– 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, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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