Posts Tagged With: Pacific

Tacos Al Pastor

Mexican Entree

TACOS AL PASTOR

INGREDIENTS – MARINADE

1 ancho chile
4 guajillo chiles
4 garlic cloves
3 cloves
1 small onion (1 more onion later)
1 large tomato
2 teaspoons cumin
1 teaspoon Mexican oregano or oregano
2 teaspoons paprika
1 teaspoon pepper
½ cup orange juice
⅔ cup pineapple juice*
2¼ pounds pork loin

INGREDIENTS – REST

1 can diced pineapple (*You can use the pineapple juice from the can)
1 cup fresh cilantro
1 small onion
5 limes
2 tablespoons vegetable oil (½ teaspoon at a time)
12 -to-24 corn tortillas*
1 cup pico de gallo
1 cup guacamole

* = If you like to put a lot of food in your tacos or if your tortillas are a bit on the crumbly side, then use 2 tortillas for each taco.

SPECIAL UTENSILS

food processor
6 metal skewers
drip pan

Serves 6. Takes 5 hours 30 minutes.

PREPARATION – MARINADE

Add ancho chile and guajillo chiles to pot. Cover with water. Bring to boil using high heat. Reduce heat to medium. Boil for 10 minutes or until chiles soften. Seed chiles. Add chiles and remaining marinade ingredients save pork loin to food processor. Blend until you get a smooth marinade. Add marinade and pork loin to large bowl. Cover and refrigerate for at least 4 hours.

PREPARATION – REST

Preheat oven to 375 degrees. Cut pork loin into ½” thick slices. Cut slices into 1″ squares. Alternate threading pork squares and pineapple pieces onto skewers. Place on oven rack. Place oven pan underneath to collect drippings. Cook for 12 minutes or until pork is no longer pink inside. Turn every 4 minutes.

Dice cilantro and 1 small onion. Cut limes into 4 wedges each. Add 1 tortilla and ½ teaspoon oil to pan. Sauté at medium heat just long enough to warm tortilla. Flip tortilla once. Repeat for remaining tortillas.

Make tacos by filling tortillas with pork squares and pineapple pieces. Garnish tacos with cilantro, diced onion, and lime wedges. Serve tacos immediately alongside bowls of pico de gallo and guacamole.

TIDBITS

1) Pastor Alfonso Hernandez was a itinerant preacher who wandered the Pacific Coast from Seattle to Acapulco. He preached the word of God to whomever would listen. Sometimes he enthralled large crowds. Other times just one person would hear him out. His sermons brought peace beyond understanding to all his listeners.

2) Random acts of kindness would brake out after he left. These people felt grateful for the love he showed them. “Please take some money, your words moved me,” they’d say. He’d always reply, “I can take no money for those aren’t my words. I only borrow them.”

3) The good people would then say, “But you look hungry. Have some food.” The good man accepted their offerings, for he was indeed hungry. Sometimes his listeners gave him ancho chiles. Sometimes he received guajillos chiles. He even accepted garlic cloves. After preaching to an assembly of eight, they might even offer him onion, tomatoes, and cumin.

4) An even larger gathering might present him with Mexican oregano, paprika, pepper, and pepper to spice up his tomatoes. After getting all these spices, the holy man was especially grateful for orange juice to drink. The good people of Ensenada gave him pineapple juice and pork butt. Sometimes, the religious throngs gave him too much to consume at any one time. Whenever this occurred, he’d put the surplus in his coat of many pockets.

5) After ministering to the faithful at Acapulco, the many wealthy Catholics showered him with: diced pineapple, fresh cilantro, small onions, limes, vegetable oil (½ teaspoon at a time), corn tortillas, pico de gallo, and guacamole. This was, too much for any one man to eat. So he shared all the bounty he’d received that day. He then brought forth from all his pockets all the food and spices he’d been accumulating on his travels. “Why,” Pastor Al said, we have enough for a feast of tacos.”

6) “Gracias,” shouted the happy people, “for the tacos from Pastor Al’s coat!” Since the inhabitants of Acapulco were incurable anagramists, this wonderful culinary creation would soon be known forever as Tacos al Pastor.

7) Olé.

 

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

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French Fry Soup

American Soup

FRENCH FRY SOUP

INGREDIENTS

½ pound French fries (leftovers or cooked)
2 cups chicken or vegetable broth
⅛ teaspoon pepper
¼ teaspoon salt
2 green onions
½ cup milk
6 tablespoons sour cream
½ cup cheese, grated (your favorite type)

SPECIAL UTENSIL

food processor

Serves 4. Takes 20 minutes.

PREPARATION

Add French fries, broth, pepper, and salt to pot. Bring to boil at high heat. Reduce heat to low-medium and simmer for 3 minutes or until fries become quite tender. Stir occasionally. Pour contents into food processor. Puree until smooth. Return contents back to pot.

Dice green onions. Add milk and sour cream to pot. Mix with fork until well blended. Simmer at low-medium heat. Gradually add cheese. Stir constantly until well blended. Simmer at low-medium heat until cheese melts. Stir enough to prevent sticking. Garnish with green onion.

TIDBITS

1) This is an excellent recipe for using up those mounds of French fries you get from eating out. If you go use the drive through at a McDonald’sTM or a Burger KingTM, each and every order of hamburger and chicken sandwich will be met by “Do you want fries with that?” I’ve ever been asked if I wanted fries with that after ordering fries. Being the kind soul that you are, you always say, “Yes.” Soon, you are bringing home enough French fries to catapult a NASATM capsule into orbit.

2) This mania for adding fries extends to formal sit-down restaurants. One has to be quite diligent to find a dish that doesn’t come with a side of fries. Ice cream is the only item that comes to mind.

3) People cannot possibly eat all the French fries they bring home. So they throw it in the trash. A lot of trash makes it to the oceans. Millions of tons of fries congregate to form huge floating islands, large enough for jet fighters. As of now, various countries,–I’m not a liberty to mention them–are eying these French-fry islands as floating air-force bases. Such an increase of air power, particularly in the western Pacific Ocean would certainly destabilize the balance of power over there. This would be dangerous. Prevent war! Use up all your left-over fries with this recipe.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, politics | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Mumu From Papua New Guinea

Papua New Guinean Entree

MUMU

INGREDIENTSMumu-

8 ounces carrots or 2 medium
8 ounces sweet potatoes or 1 large
8 ounces banana or 1½ medium
8 ounces papaya or ½ medium
4 ounces spinach
12 ounces pork
6 ounces peas or similar green vegetable
12 ounces chicken
1 or 2 banana leaves or cabbage leaves* (enough to cover pot)
20 ounces coconut cream total (5 times at ¼ cup) or 2 14-ounces cans coconut milk.

Makes 6 bowls. Takes 2 hours.

SPECIAL UTENSIL

outdoor grill
grill-safe pot and lid

PREPARATION – COCONUT CREAM (If you can’t find it in stores.)

Chill coconut milk cans in refrigerator for 24 hours. Open cans and scoop out the thick cream on the top. Keep 20 ounces, or 2½ cups, of coconut cream. Use the rest of the coconut cream and the liquid in the bottom of the cans to make coconut-based smoothies

PREPARATION – ONCE YOU HAVE COCONUT CREAM.

Wash and peel carrots, sweet potatoes, banana, and papaya. Remove papaya seeds. Chop carrots, sweet potatoes, pork, bananas, papaya, peas, and chicken into 1″ cubes.

This dish is made with 5 layers. Spread ingredients evenly for each layer. Top each layer with ¼ cup of coconut cream. Make the first layer by adding carrot and sweet potato to pot. Make the second layer by adding pork. Make the third layer by adding banana and papaya. Make the fourth layer by adding chicken. Make the fifth layer by adding peas and spinach. Top everything with banana leaves.

Cover pot and place on grill. Never stir ingredients. Grill on medium heat for 15 minutes or until you see juices bubble. Reduce heat on grill to low and simmer for 1-to-1½ hours or until everything is done to your liking. Okay, okay, you’ll to take a fork and peek and the doneness of the various layers, but no stirring.

TIDBITS

1) The stability of the entire world is threatened by an emerging superpower, Papua New Guinea. Hah, you say. Where is Papua New Guinea? North of Australia. What does it produce? Rain and mud, according to Allied soldiers fighting there in World II. What could such a country do? Buy a lot of SPAM or … conquer the Pacific Ocean.

How? I’m glad you asked. Culinary historians know the best mud for beauty care comes from Papua New Guinea, or PNG. The demand for this mud in American and European spas grows fantastically every year. Soon, PNG will be awash with the world’s money. PNG can then allocate its new billions to buy used aircraft carriers, fighter planes, bombers, tanks, and landing craft listed irresponsibly on eBay.

2) This is where the nightmare starts PNG has a population of 4,600,000. (I counted them twice last Tuesday.) Even if the country puts just 10% of its people in the military, it will have a striking force of 460,000. Who has the population, the might to stop them? Not neighboring Nauru with its tiny population of 11,000 and maybe soldiers.

3) Emboldened by this easy conquest, Tuvalu, Palau, Marshall Islands, Kiribati, and Tonga, with their combined population of 260,000 will fall like leaves in a Wisconsin autumn. This disaster will have worldwide ramifications. Does anyone doubt the Palauan contingent keeping the peace in The Land of Oz will remain under such dire circumstances? No, they will go home to fight a war of liberation. The whole idea of UN peace-keeping forces will unravel. Minor skirmishes will become full fledged regional wars. So it goes.

4) Soon, Micronesia and Vanuatu will topple. I don’t know much about them so let’s move onto the Solomon Islands and Fiji–biggish but still smaller than PNG. We cannot let these two nations fall. We cannot let PNG monopolize the best snorkeling sites in the world. Have you snorkeled at Key Largo? Well, let me tell you, the snorkeling at Fiji is much better. And by the way, conquest of these countries would enable PNG to block all airborne and seaborne trade across the Pacific. The snorkeling industry and the world economy would collapse.

5) What can Americans do? Simple. Use local mud! Cut off the funds for PNG’s drive for conquest. Insist on backyard mud whenever your toddler makes you a mud pie. Be sure to ask for good ol’ American mud when getting a mud treatment at your spa. It’s good for your face. It’s good for the world.

6) Use the blank space at the bottom of this page to make a mud drawing. Do other cookbooks let you do this? No, I don’t think so.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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

Doctor Economics – America Needs to Expand

GlobalWar

America’s last bit of expansion, from the 1840s to the 1890s was a great period for dime-novelists and newspaper reporters. Yep, those people went to work with a smile knowing their country was strong and their jobs secure.

Then we gave up the Philippines and various bitty islands in the Pacific. As a result, Americans stopped reading and turned to cat videos on the internet. What should we do? I’m glad you asked. We need to expand.

How? By force? Oh heavens, no. The world these days frowns on aggression and what with all those nuclear weapons stashed all over the world, conquest is a might dangerous.

Expansion by war – bad!

Then how do we expand? By purchasing Leichtenstein, that tiny country in the middle of Europe. It would be a bargain. If we paid each of Liechtenstein’s 35,000 citizens a million dollars, it would cost only $35 billion, lock, stock, and barrel.

But we don’t have that money what with continued fighting in Syria, Iraq, Afghanistan, and elsewhere. However, these conflicts are really an opportunity in disguise. Simply stop the fighting in these hot spots until we’ve saved $35 billion. How did we get the enemy insurgents to lay down their arms?

By giving them soft ice cream cones. Admittedly your average Joe Desert Fanatic will not stop shooting, bombing, and carrying on forever for soft ice cream. But he will for a few months, especially in those hot summer months, when the sun bakes the sand, bakes you and all you can think of is a nice, cool, creamy chocolate/vanilla swirl served up in a sugar cone.

Voila, the conflict stops for a spell. We spend the savings on Leichtenstein. What are the benefits? First, it helps our national pride. Second, we could use the vast forests of that tiny land to print billions and billions of novels, providing steady employment to thousands of needy writers. Third, we could join the European Union. Our farmers would become eligible for those legendary EU subsidies handed out to thistelwort farmers. But most importantly, our tourists could visit Europe and never leave America. Life doesn’t get any better than that.

– Paul De Lancey, Dr. Economics

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

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Sococho (Panamanian Soup)

Panamanian Soup

SOCOCHO

INGREDIENTSSococho-

4 garlic cloves
1 large onion
2 tomatoes
2 pounds yucca or cassava root
1½ pounds potatoes
2 pounds boneless chicken parts
2 teaspoons olive oil (additional ½ tablespoon later)
1 tablespoon cilantro
½ teaspoon oregano
1 teaspoon salt
1 teaspoon olive oil
4 cups chicken stock

SPECIAL UTENSILS

Dutch oven
rocker knife or knife with thick blade

Serves 8 bowls and can take up to 2 hours to prepare depending on the battle between you and the yucca root goes.

PREPARATION

Mince garlic cloves. Dice onion and tomatoes. Peel yucca and cut it into ½” cubes. (Cutting yucca root is much easier with rocker knife or thick-bladed knife.) Chop potatoes into ½” cubes. Cut chicken into 1″ cubes. Add 2 teaspoons olive oil, cilantro, oregano, salt, and chicken to mixing bowl. Thoroughly coat chicken with herb/salt/olive oil mix. Let marinate for 20 minutes.

While chicken marinates, add ½ tablespoon olive, garlic, and onion to pan. Sauté on medium-high heat for 5 minutes or until onion softens. Add chicken and its herb/salt/olive oil marinade to large soup pot. Cook on medium heat for 10 minutes or until chicken is no longer pink inside. Stir occasionally. (How about “Pink Chicken” as a name for avant garde band?)

Add chicken stock to soup pot. Keep heat on medium. Add potato and yucca to pot, cover, and cook for 45-to-60 minutes or until potato and yucca are tender. Add tomatoes and cook for an additional 5 minutes.

TIDBITS

1) Van Halen has a song called, “Panama.” A lot of people thought the words were actually “Padded bra.”

2) Either version makes as much sense in the song.

3) I keep hearing Chrissie Hynde and the Pretenders singing, “I’m gonna make you, make you malteds.” I like the idea of a famous singer making me a malted. I do prefer them over milkshakes.

4) Does anyone else hear “Do the hustle” as “Tuna hustle?” How does a tuna hustle?”

5) And of course, Creedence Clearwater Revival tell us, “There’s a bathroom on the right.” That’s nice to know.

6) Okay, okay, tidbits 1) to 5) are a prime example of what happens what I look up fun facts for a country and find nothing exciting except . . .

7) In Panama, the sun rises in the Pacific and sets in the Atlantic.

8) This is because time runs backward in Panama

9) In Panama, the people use American dollars for transaction involving paper currency, but their own home-grown coins, the Balboas for vending machines and buses.

10) Panama’s coins are named after Rocky Balboa the hero of all those Rocky boxing movies.

11) How is it possible that the Balboa coins came before the Rocky movies but are named after the series’ main character? Time runs backward in Panama. Remember tidbit 8)?

12) People in Panama win all the American lotteries, since they know all the winning numbers.

13) But they lose the big jackpots when they exchange all that loot when they buy their lottery tickets. Does this frustrate the Panamanians?

14) Yes it does.

15) Invariably the American lotteries are then won by Americans or by citizens of other nations where time moves forward.

16) Augh! I’ve lost my train of thought.

17) Whew, I’ve got it back. Time gets a bit dicey when passing from a country where time moves forward to Panama where it regresses. Often people crossing the Costa Rica/Panamanian border find themselves in a sort of stasis field where time doesn’t move at all.

18) Which is a boon for parents of surly teenagers. If you have the cash, simply deposit your young know-it-all, whatever, in anyone of the stasis fields dotting the border there and leave him there.

19) Don’t forget to take your child home when he’s old enough to leave home for good.

20) You get up to eight years of clean bedrooms and the teenagers won’t get embarrassed by your ignorance. It’s a win-win situation.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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

Tuna Melt

American Entree

TUNA MELT

INGREDIENTSTunaMelt-

2 5-ounce cans albacore tuna
1/3 cup mayonnaise
1/4 cup diced celery
2, tablespoons minced yellow, brown, or red onon
1 teaspoon dill weed
1/8,teaspoon pepper
1/4 teaspoon salt
2/3 cup shredded cheddar or mozzarella cheese
1 medium, ripe avocado (optional)
2 hamburger buns on 4 bread slices

PREPARATION

Drain water from tuna cans. Preheat broiler to 375 degrees. Toast bread for 2 minutes. While bread toasts, become a whirlwind and add tuna, mayonnaise, celery, onion, dill weed, pepper, and salt to mixing bowl. Mix with whisk.

Top the bread slices equally with tuna/mayonnaise mix. Put slices in broiler and broil at 375 for 2 to 3 minutes. Remove tuna/mayonnaise/bread slices from broiler and top equally with shredded cheese. Return slices to broiler and broil at 375 degrees for about 2 minutes or until cheese melts. Remove from oven. Carefully combine two slices together. (You might wish to use a spatula.)

TIDBITS

1) “December 7, 1941–a date which will live in infamy…” – President Roosevelt on the Japanese attack on Pearl Harbor.

2) “December 23, 1941, a date which will live in culinary glory…” – me, today. For this is the date of the first recorded sighting of the word, “cheeseburger.” This wondrous event happened at a small restaurant in Burbank, California.

3) The first six months of the war in the Pacific went poorly for America. Some culinary historians speculate that the invention of the cheeseburger was the only thing that prevented defeatism spreading throughout America.

4) Moreover, the humble cheeseburger provided American soldiers, marines, and sailors the energy to keep up the good fight when their Japanese counterparts flagged from a want of calories. Now, Japan and America are friends, because we both eat cheeseburgers. May I suggest a Japanese cheeseburger with wasabi ketchup?

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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

The New Global Threat

The stability of the entire world is threatened by an emerging superpower, Papua New Guinea.PapuaNewGuinea1

Hah, you say. Where is Papua New Guinea? North of Australia. What does it produce? Rain, mud, and documentaries about newly discovered stone-age tribes within its borders.

What could such a country do? Buy a lot of SPAM or … conquer the Pacific Ocean.

How? I’m glad you asked. Everyone knows the best mud for beauty care comes from Papua New Guinea, or PNG. The demand for this mud in American and European spas grows fantastically every year. Soon, PNG will be awash with the world’s money. PNG can then allocate its new billions to buy used aircraft carriers, fighter planes, bombers, tanks, and landing craft listed irresponsibly on eBay.

This is where the nightmare starts PNG has a population of 4,600,000. (I counted them twice.) Even if it puts just 10% of its people in the military, it will have a striking force of 460,000. Who has the population, the might to stop them? Not neighboring Nauru with its tiny population of 11,000 and maybe soldiers.

Emboldened by this easy conquest, Tuvalu, Palau, Marshall Islands, Kiribati, and Tonga, with their combined population of 260,000 will fall like leaves in a Wisconsin autumn. This disaster will have worldwide ramifications. Does anyone doubt the Palauan contingent keeping the peace in South Ruritania will remain under such dire circumstances? No, they will go home to fight a war of liberation. The whole idea of UN peace-keeping forces will unravel. Minor skirmishes will become full fledged regional wars. So it goes.

Soon, Micronesia and Vanuatu will topple. I don’t know much about them so let’s move onto the Solomon Islands and Fiji–biggish but still smaller than PNG. We cannot let these two nations fall. We cannot let PNG monopolize the best snorkeling sites in the world. Have you snorkeled at Key Largo? Well, let me tell you, the snorkeling at Fiji is much better. And by the way, conquest of these countries would enable PNG to block all airborne and seaborne trade across the Pacific. The snorkeling industry and the world economy would collapse.

What can Americans do? Simple. Cut off the funds for PNG’s drive for conquest. Whenever getting a mud treatment at your local spa, be sure to ask for good ol’ American mud. It’s good for your face. It’s good for world peace.

– Correspondent Paul

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

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SPAM Bento

Hawaiian Entree

SPAM BENTO

INGREDIENTSBentoBox-

2 cloves garlic
1/4 cup dandelion greens
1 Roma tomato
2/3 cup brown sugar
4 teaspoons lemon juice
1/2 cup pineapple juice
4 teaspoons red wine
3 tablespoons cup soy sauce
1/3 cup water
3 tablespoons cornstarch
1 12 ounce can SPAM
4 pineapple rings
2 cups plain cooked rice

makes 2 bentos (a Japanese style lunchbox)

PREPARATION

Mince garlic clove. Snip stems off dandelion greens; cut each green leaf into four pieces. Slice tomato into thin slices.

Prepare the marinade. Put garlic, brown sugar, lemon juice, pineapple juice, red wine, soy sauce, water, and cornstarch in large mixing bowl. Stir with whisk or fork until brown sugar dissolves and cornstarch blends in.

Slice SPAM into 4 thin rectangles;. add to marinade and let marinate for 60 minutes.

Place a skillet on medium heat; when hot, add SPAM and pineapple. Fry for 4 minutes on medium heat. Turn over SPAM and pineapple. Fry for another 4 minutes. Add marinade to SPAM and pineapple in skillet. Simmer for 8 minutes on low heat, stirring constantly.

Place half of the dandelion leaves in a small section of the bento. Put tomato in another small section. Place SPAM in one side of the large section and pineapple in the other side.

Serve with plain cooked rice. Wild dandelion leaves may be used in this. Fresh ingredients always taste better. It is not possible to get fresh SPAM.

Just look the recipe photo and wonder why bento boxes haven’t caught on everywhere.

TIDBITS

1) I entered this recipe in the International Bento Contest 2013. I was so proud to have participated.

2)I have tried to show with this bento dish how cooking fosters friendship between countries even when there has been conflict. American soldiers and seamen brought SPAM, canned spiced ham, with them as they fought in the Pacific from 1942 to 1953. Hawaiians and Koreans, in particular, learned to love this food and adopted it into their own cuisine.

3) I created SPAM bento to show how fun and enjoyable dishes can be when created with the humblest ingredients.

4) I presented this meal in honor of Chuseok, Korean Thanksgiving Holiday, which was being celebrated at this time. Koreans celebrate by visiting family, paying respects to ancestors, and giving and receiving gift-wrapped cans of SPAM.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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

Kenyan Maharagwe Soup Recipe

Kenyan Soup

MAHARAGWE
(Spicy red beans in coconut milk)

INGREDIENTSMaharagwe-

3 tomatoes
1 1/2 onions
2 tablespoons olive oil
1 1/4 teaspoons cayenne
1/2 teaspoon salt
1/2 tablespoon turmeric
1 13.5 ounce can coconut milk
1 15 ounce can dark red kidney beans

PREPARATION

Dice tomatoes. Mince onions. Put olive oil and onion in soup pot. Sauté for 5 minutes on medium-high heat or until onion is tender. Drain kidney beans. Add tomato, cayenne, salt, turmeric, coconut milk, and kidney beans to pot.

Cook on low-medium heat for 10 minutes. Stir occasionally. Serve to guests who do not wonder out loud why a dish from Kenya has coconuts.

TIDBITS

1) Kenya grows coconuts. It does! It does! I never knew. I just looked it up. There’s even a Kenya Coconut Development Authority (KCDA). So there.

2) Egypt has pyramids. Mexico has pyramids. Did ancient Egyptians ever voyage to Mexico?

3) I’d always pictured coconuts growing only in islands in the Pacific.

4) But then again, Iceland grows bananas. Iceland is a republic. So, Iceland is a banana republic. So is the United States.

5) Did you know Iceland has a list of approved names? If you pick off the list, the government will not recognize your baby’s name. In that case, you must go to court to win approval.

6) Have you ever bought bananas from Iceland? Iceland has no McDonald’s. It costs too much to ship McDonald’s approved beef and potatoes there.

7) Juneau, Alaska has a McDonald’s. It used up it’s all the supplies that were supposed to last it an entire month on opening day.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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

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