Welcome to this exciting series of articles about african Cuisine.
Of all african cuisine, West african cuisine is the most authentic. In North Africa, the Arab culture has made the cuisine not as authentic as one would expect it to be. In East Africa, the presence of Indian culinary culture has eroded the authenticity of Africa's cuisine. In Southern Africa, European presence does not allow african cuisine express itself authentically. Therefore west Africa's cuisine is today the most authentic of all of Africa's cuisine.
West african cuisine is the cooking style which african women who were taken from the cost of West Africa into the Diaspora of north and South America perfected. West african women were such superb cooks, that the mistress of the cotton plantations in America's deep South had the confidence to leave the feeding of their own immediate family and the entire plantation to the care of these women.
When emancipation came, these women set up cafes and restaurants and gave the world what you call; Creole Cuisine, Cajun cuisine, New Orleans cuisine, and african American soul food.
These women in the days of slavery and in the face of the threat of annihilation, used this cooking style and the joy they had for cooking to sustain their loved ones in the face of extreme suffering and humiliation. This cooking style evolved by West african women was therefore called "Soul food."
West african Cuisine is very functional, most africans don't just eat food as a perfunctory exercise, for them, food is medicinal. african cuisine has a range of herbs and spices that allows the body cope with various challenges, like the challenge of puberty, the challenge of gestation, the challenge of lactation, and the challenge of aging, therefore you find that Africa's cuisine is very functional in its nature.
Contrary to popular beliefs, africans eat copious amount of vegetables, the only differences is that they tend to have their vegetables cooked. africans believe that vegetables are critical to the well-being of the nervous system, and that palm oil is a critical ingredient for the eradication of free floating radicals and for the nullifying of toxins in the body.
This series of articles will introduce you to what lies at the heart of West african cuisine, and demonstrate to you that this generation has emerge as a safe pair of hands, because it has successfully evolved cooking sauces and marinades that allows Africa at long last to be able to share it culinary culture with the rest of world. Recipes posted will introduce these sauces and marinades to you in greater detail.
You have the Balangwu Suya paste, that allows you to prepare the superb Kebab that comes from West Africa and is germane to that part of Africa, and is increasingly enjoyed here in the UK.
You also have the Spicy Odeiga paste which is made out of a 200 year old recipe. It produces superb creole chicken wings and chicken drum sticks, and it's just the essential marinade for holiday and seasons such as Easter and Christmas, and produces excellent roast, be it turkey roast, chicken or pork and then you have the Alafia tomato sauce which is superb for all manner of carbohydrates dishes and then you have the star in the range, which is the potent peanut sauces, which allows households up and down the UK to replicate those sizzling alfresco dinners that a lot of tourist who now go to the Gambia enjoy on their trip to the fantastic seaside resort of Banjul in the Gambia.
The articles and recipes will also feature several mythical foods that are seen as symbols of fertility and abundance.
Sabtu, 18 Desember 2010
The Importance of Basic Cuisine Skills
Almost everyday in your life you see an expert chef or cook in action. That is true especially if you're working in a restaurant or in a hotel. You can also see expert cooks giving advice and tips on TV, since there are televised cooking channels that one can access anywhere in the world.
They're amazing, aren't they? These cooks are so adept at what they do that they can cut up the ingredients in precise measurements, and without crookedness or missed ends. These chefs are so good that they can even cut without looking, and their cuts are still clean despite that.
Now what do these chefs have in common with you? Yes, you're reading it right. These chefs have something in common with you. Is it the interest for cooking? Correct. But there's something else you and them have in common. And that is the basic skill and techniques for cooking.
Everyone has to start at the basic. The basics are considered the first steps to anything you want to learn. A child has to take that first wobbling step in order to learn how to talk. An expert piano player has to start at the basics as well, including Beethoven, Mozart and all those great pianists the world has ever known. chefs, of course, are no exception.
That is why the basics are the most important part of the culinary arts curriculum. Yes, it's true. Some people might find it boring, especially when they don't have the patience or are too eager to learn the art, but they have to understand the importance of learning the basics first.
The Basics Prepare You for the Advanced:
Let's take for example a piano player. A piano player, or any classical instrumentalist like the violin and cello, reads music through sheets. If you are a beginner, you have to start from the beginning of the lesson. This would include reading and playing simple music like "Twinkle, Twinkle Little Star" and many others. To a grown-up person this would seem ridiculous, but the truth is, these songs are taught first because they have simple notes that are easy to read. As you progress, the lessons build up and you can finally play more complicated and advanced music. That is only possible if you start the basic.
The same goes true for culinary arts. You have to learn how to properly cut up the ingredients, especially livestock. It doesn't matter much if you're cooking for your home, but if you're planning to embark on a career as a professional chef, you need to make sure that not only are your dishes delicious, they should also look organized and well prepared. That is only possible if you learn the basics first.
No skill in this world is acquired instantly. You have to persevere and practice hard in order to learn what you are trying to learn. There's no way you can fast forward through lessons and acquire instant learning, not unless you're super special and of extreme intelligence and aptitude.
They're amazing, aren't they? These cooks are so adept at what they do that they can cut up the ingredients in precise measurements, and without crookedness or missed ends. These chefs are so good that they can even cut without looking, and their cuts are still clean despite that.
Now what do these chefs have in common with you? Yes, you're reading it right. These chefs have something in common with you. Is it the interest for cooking? Correct. But there's something else you and them have in common. And that is the basic skill and techniques for cooking.
Everyone has to start at the basic. The basics are considered the first steps to anything you want to learn. A child has to take that first wobbling step in order to learn how to talk. An expert piano player has to start at the basics as well, including Beethoven, Mozart and all those great pianists the world has ever known. chefs, of course, are no exception.
That is why the basics are the most important part of the culinary arts curriculum. Yes, it's true. Some people might find it boring, especially when they don't have the patience or are too eager to learn the art, but they have to understand the importance of learning the basics first.
The Basics Prepare You for the Advanced:
Let's take for example a piano player. A piano player, or any classical instrumentalist like the violin and cello, reads music through sheets. If you are a beginner, you have to start from the beginning of the lesson. This would include reading and playing simple music like "Twinkle, Twinkle Little Star" and many others. To a grown-up person this would seem ridiculous, but the truth is, these songs are taught first because they have simple notes that are easy to read. As you progress, the lessons build up and you can finally play more complicated and advanced music. That is only possible if you start the basic.
The same goes true for culinary arts. You have to learn how to properly cut up the ingredients, especially livestock. It doesn't matter much if you're cooking for your home, but if you're planning to embark on a career as a professional chef, you need to make sure that not only are your dishes delicious, they should also look organized and well prepared. That is only possible if you learn the basics first.
No skill in this world is acquired instantly. You have to persevere and practice hard in order to learn what you are trying to learn. There's no way you can fast forward through lessons and acquire instant learning, not unless you're super special and of extreme intelligence and aptitude.
Mexican Food History
The History behind mexican Cooking
The Conquistadores on their arrival to the Aztec capital, Tenochtitlan (present day Mexico City) discovered that the diet of people comprised mainly of dishes made with corns, chilies and herbs, largely with tomatoes, beans or nopales. They mixed their own diet of rice, pork, beef, garlic and onions with the native food of pre Columbian Mexico which included maize, chocolate, vanilla, fruits such as guava, avocado and pineapple and some meats and local varieties of fish.
The traditional staple grain is corn but now, rice is as prominent and Mexico has a rice harvest in abundance. As per Karen Hursh Graber, a renowned food writer, the first introduction of rice from North Africa to Spain in the fourth century resulted in the influx of rice from Spain to Mexico from the Veracruz port in the early 16th century. Graber claims that this was among the first instances of fusion of the best cuisines of the world.
Some very exotic dishes are cooked in Aztec and Mayan style in villages. The ingredients come from rattlesnake, spider monkey, ant eggs and some other insects.
From Pre Columbian to Conquistadors
The Spanish explorers, led by Hernan Cortes, were attracted towards Mexico's gold treasures. They not only conquered the country but brought back the food from the New World. This food then became staple diet for people across the world.
Bernal Diaz del Castillo, a compatriot of Cortes, recorded everything he experienced and this included details of the foods, battles and extreme conditions experienced by his compatriots. He recorded the history of Spain's conquest of Aztec Mexico which was ruled by Montezuma. In between all this, Diaz also describes the opulence of food stores of Montezuma.
Cortes discovered that human flesh that had been offered as a sacrifice to Gods was an edible food in Mexico. Shocked by this ritual, he persuaded Montezuma to ban this practice.
Diaz noted that their diet was so rich that banning the ritual sacrifice would have been easy. Fowls, partridges, quail, ducks, rabbits and other small animals were cooked daily. Of course, there was the chocolate, in abundance. Cakes made of maize were properly brought out in plates with neat napkins. Diaz described the cakes as made with eggs and other healthy ingredients.
Diaz described maize plantations as omnipresent in New Spain. It was used in making dough known as masa from which came tamale and several other foods such as the tortilla. Maize was also popped and utilized in ornaments by young women during special occasions. In fact, maize was always in the focus of rituals. Diaz concluded that it was the basic of all mexican food, although he did not deem it a cuisine.
Although conquistadors faced the Aztecs in Mexico, their diet was basically established in the Mayan civilization. Mayans used to worship corn and developed agricultural tools and procedures to grow corn.
Mayans were skillful farmers and could cultivate most of their staple food such as maize, beans, chilies, tomatoes and squash. Fruits and plants always grew in plentiful. Diaz especially mentioned prickly pear in his travelogues. Spirulina, an algae growing on water, was a major source of protein. A light alcoholic drink, Pulque, was made from the Maguey plant.
Beans were extremely vital to Mayans and other indigenous cultures and they used to plant corn and bean in the same hole, so that the bean could creep around the stalk of corn. Another type of bean, the scarlet runner bean, was grown in the central highlands of Guatemala and Mexico. Nowadays, people in Yucatan and Veracruz favor black beans while those in north favor pink ones.
Yet another important crop was the small amaranth seed which was raised in floating gardens by Aztecs. It is not very popular now as it was a part of cannibalistic ritual of Aztecs and the Spaniards did not favor it. Both maize and amaranth was used to prepare dough and dedicated to Gods. Several people used to eat pieces of dough, among them the humans who were to be sacrificed.
Tomatoes made their way from South America to Mexico while chilies in various varieties grew in plentiful. These are still the most vital ingredient in mexican cooking and are used in sweetening or adding a punch to the dish.
Cortes reported seeing wild turkeys in the markets of Mexico City. In some Mayan excavations in the Yucatan and Guatemala region, bones from oscillated turkeys were found. These were found near the northern region of Mexico and are relatively smaller with peacock like spots. These were named pavo meaning pea hen by the Spanish.
While local ingredients provided them staple foods, it was the cooking procedures of the Mayans which provided them a healthy diet. They learned to cook corn with lime, steep it and remove the kernel. The lime released many nutrients from the corn which could be used by the human body. Even though they were not aware of vitamins, their cooking methods gave them a nutritious diet.
A look at the Spanish foods Brought to Mexico
"We then ate a sumptuous dinner which they had prepared for us in their native style." (Bernal Díaz del Castillo, The Conquest of New Spain)
The Spanish explorers introduced the Old World foods into the diet of the Indians. Maize was not replaced but the diet became richer. The mexican cooking as we know today originated from this fusion of old and new ingredients.
Amongst the most vital introduction were domesticated animals. Pigs were the most popular ones as they were self fattening and easy to transport. These provided meat and lard which made the most sweeping change to the Indians' diet. mexicans never fried food until the introduction of pork.
After pigs, chicken, sheep, goats and cattle too assimilated and were grazed mainly in the central and north central regions. The traditional mexican dishes that we see today appeared only after the conquistadors brought them.
The Spanish brought new grains such as wheat which gave rise to wheat tortillas. Sugarcane was brought from the Caribbean; Cortes himself had large areas of lands for growing sugarcane.
The Spanish took the Caribbean route to come to Mexico and this too influenced mexican cooking. With Spanish flavors beginning to assimilate with the Indians', the cuisine as we know today begin emerging. This was the comida novohispana. Frijoles, quesadillas and mole sauces emerged. The foods remained the same after independence of Mexico and the regional cuisines developed.
While the Spanish came as explorers, they transformed into conquistadors by forcing out the Aztecs. Hence, the Europeans dominated a civilization created by the early people. But how did the local foods survive? Probably, because of extreme poverty.
With extreme poverty, malnutrition and starvation normally follows. Mexico was always rich in nutritious foods. Even though the Spanish didn't practice slavery, a caste system was created swiftly in Mexico. The pure Spanish occupied the top while in the bottom lay indigenous people. In this structure, each caste was represented by a food. For instance, wheat bread was preferred by the Spanish, while the corn stayed as the staple food. The wheat tortilla was cultivated in the northern region and thus affected cooking in the border areas.
mexicans at that time generally lived on the streets. When they had to eat, they found that the native stuff was sold at cheap prices. Women travelled the streets and set up small fires to sell food. There were also grilling stands on every nook and corner. This was the mexican food as it used to be cooked centuries before.
The elite class accepted these foods when dining with family but not outside. They considered these native foods as valuable, yet these should only be eaten in private.
When recipe books first came out in Mexico, they didn't show any regard for native foods. Although these recipe books indicated that no one was consuming native food, most of the readers of such books were housewives. These ladies all had native cooks who were largely illiterate and learned their skills from older generations' recipes. Hence, the native cook was making foods which the cookbooks disdained. The mexican food thus survived.
The colonization by Spanish lasted several Viceroys and throughout the French reign of Maximillian and Carlotta. With the revolution of 1910, Mexico began proclaiming its native inheritance. The food created by the early natives now became the nation's pride. While it can be called mexican food, in reality, it deserves the word 'cuisine'. It is subtle in nature and is among the world's best cuisines.
The Conquistadores on their arrival to the Aztec capital, Tenochtitlan (present day Mexico City) discovered that the diet of people comprised mainly of dishes made with corns, chilies and herbs, largely with tomatoes, beans or nopales. They mixed their own diet of rice, pork, beef, garlic and onions with the native food of pre Columbian Mexico which included maize, chocolate, vanilla, fruits such as guava, avocado and pineapple and some meats and local varieties of fish.
The traditional staple grain is corn but now, rice is as prominent and Mexico has a rice harvest in abundance. As per Karen Hursh Graber, a renowned food writer, the first introduction of rice from North Africa to Spain in the fourth century resulted in the influx of rice from Spain to Mexico from the Veracruz port in the early 16th century. Graber claims that this was among the first instances of fusion of the best cuisines of the world.
Some very exotic dishes are cooked in Aztec and Mayan style in villages. The ingredients come from rattlesnake, spider monkey, ant eggs and some other insects.
From Pre Columbian to Conquistadors
The Spanish explorers, led by Hernan Cortes, were attracted towards Mexico's gold treasures. They not only conquered the country but brought back the food from the New World. This food then became staple diet for people across the world.
Bernal Diaz del Castillo, a compatriot of Cortes, recorded everything he experienced and this included details of the foods, battles and extreme conditions experienced by his compatriots. He recorded the history of Spain's conquest of Aztec Mexico which was ruled by Montezuma. In between all this, Diaz also describes the opulence of food stores of Montezuma.
Cortes discovered that human flesh that had been offered as a sacrifice to Gods was an edible food in Mexico. Shocked by this ritual, he persuaded Montezuma to ban this practice.
Diaz noted that their diet was so rich that banning the ritual sacrifice would have been easy. Fowls, partridges, quail, ducks, rabbits and other small animals were cooked daily. Of course, there was the chocolate, in abundance. Cakes made of maize were properly brought out in plates with neat napkins. Diaz described the cakes as made with eggs and other healthy ingredients.
Diaz described maize plantations as omnipresent in New Spain. It was used in making dough known as masa from which came tamale and several other foods such as the tortilla. Maize was also popped and utilized in ornaments by young women during special occasions. In fact, maize was always in the focus of rituals. Diaz concluded that it was the basic of all mexican food, although he did not deem it a cuisine.
Although conquistadors faced the Aztecs in Mexico, their diet was basically established in the Mayan civilization. Mayans used to worship corn and developed agricultural tools and procedures to grow corn.
Mayans were skillful farmers and could cultivate most of their staple food such as maize, beans, chilies, tomatoes and squash. Fruits and plants always grew in plentiful. Diaz especially mentioned prickly pear in his travelogues. Spirulina, an algae growing on water, was a major source of protein. A light alcoholic drink, Pulque, was made from the Maguey plant.
Beans were extremely vital to Mayans and other indigenous cultures and they used to plant corn and bean in the same hole, so that the bean could creep around the stalk of corn. Another type of bean, the scarlet runner bean, was grown in the central highlands of Guatemala and Mexico. Nowadays, people in Yucatan and Veracruz favor black beans while those in north favor pink ones.
Yet another important crop was the small amaranth seed which was raised in floating gardens by Aztecs. It is not very popular now as it was a part of cannibalistic ritual of Aztecs and the Spaniards did not favor it. Both maize and amaranth was used to prepare dough and dedicated to Gods. Several people used to eat pieces of dough, among them the humans who were to be sacrificed.
Tomatoes made their way from South America to Mexico while chilies in various varieties grew in plentiful. These are still the most vital ingredient in mexican cooking and are used in sweetening or adding a punch to the dish.
Cortes reported seeing wild turkeys in the markets of Mexico City. In some Mayan excavations in the Yucatan and Guatemala region, bones from oscillated turkeys were found. These were found near the northern region of Mexico and are relatively smaller with peacock like spots. These were named pavo meaning pea hen by the Spanish.
While local ingredients provided them staple foods, it was the cooking procedures of the Mayans which provided them a healthy diet. They learned to cook corn with lime, steep it and remove the kernel. The lime released many nutrients from the corn which could be used by the human body. Even though they were not aware of vitamins, their cooking methods gave them a nutritious diet.
A look at the Spanish foods Brought to Mexico
"We then ate a sumptuous dinner which they had prepared for us in their native style." (Bernal Díaz del Castillo, The Conquest of New Spain)
The Spanish explorers introduced the Old World foods into the diet of the Indians. Maize was not replaced but the diet became richer. The mexican cooking as we know today originated from this fusion of old and new ingredients.
Amongst the most vital introduction were domesticated animals. Pigs were the most popular ones as they were self fattening and easy to transport. These provided meat and lard which made the most sweeping change to the Indians' diet. mexicans never fried food until the introduction of pork.
After pigs, chicken, sheep, goats and cattle too assimilated and were grazed mainly in the central and north central regions. The traditional mexican dishes that we see today appeared only after the conquistadors brought them.
The Spanish brought new grains such as wheat which gave rise to wheat tortillas. Sugarcane was brought from the Caribbean; Cortes himself had large areas of lands for growing sugarcane.
The Spanish took the Caribbean route to come to Mexico and this too influenced mexican cooking. With Spanish flavors beginning to assimilate with the Indians', the cuisine as we know today begin emerging. This was the comida novohispana. Frijoles, quesadillas and mole sauces emerged. The foods remained the same after independence of Mexico and the regional cuisines developed.
While the Spanish came as explorers, they transformed into conquistadors by forcing out the Aztecs. Hence, the Europeans dominated a civilization created by the early people. But how did the local foods survive? Probably, because of extreme poverty.
With extreme poverty, malnutrition and starvation normally follows. Mexico was always rich in nutritious foods. Even though the Spanish didn't practice slavery, a caste system was created swiftly in Mexico. The pure Spanish occupied the top while in the bottom lay indigenous people. In this structure, each caste was represented by a food. For instance, wheat bread was preferred by the Spanish, while the corn stayed as the staple food. The wheat tortilla was cultivated in the northern region and thus affected cooking in the border areas.
mexicans at that time generally lived on the streets. When they had to eat, they found that the native stuff was sold at cheap prices. Women travelled the streets and set up small fires to sell food. There were also grilling stands on every nook and corner. This was the mexican food as it used to be cooked centuries before.
The elite class accepted these foods when dining with family but not outside. They considered these native foods as valuable, yet these should only be eaten in private.
When recipe books first came out in Mexico, they didn't show any regard for native foods. Although these recipe books indicated that no one was consuming native food, most of the readers of such books were housewives. These ladies all had native cooks who were largely illiterate and learned their skills from older generations' recipes. Hence, the native cook was making foods which the cookbooks disdained. The mexican food thus survived.
The colonization by Spanish lasted several Viceroys and throughout the French reign of Maximillian and Carlotta. With the revolution of 1910, Mexico began proclaiming its native inheritance. The food created by the early natives now became the nation's pride. While it can be called mexican food, in reality, it deserves the word 'cuisine'. It is subtle in nature and is among the world's best cuisines.
Mongolian Cuisine and Typical Recipes
The extreme climate in Mongolia affects the traditional diet and this cuisine is largely composed of meat, dairy products, and animal fats. Milk and cream are used to make beverages and cheese is also enjoyed. Spices and vegetables are limited and because the country is near Russia and China, these cuisines also have an impact on mongolian dushes.
Horses, cattle, yaks, goats and sheep are used in this cuisine, as well as game meats. These can be used as an ingredient for dumplings or soup, cooked in pieces, or dried for use in the winter. The large proportion of animal fats consumed by mongolians is essential to keep them warm during their cold winters when the temperatures often plummet to a sobering minus forty degrees. This diet is rich in fats and animal products and would not be appealing to most western tastes.
These nomads from Mongolia are self-supporting and travelers will see "yurts" by the roadside. These simple restaurants serve food cooked in aluminum or cast iron pots and they use dried animal dung or wood as fuel. If you go into one, you will be offered something to eat or drink. It is considered bad manners to refuse but you can have one small bite or sip. If you empty the plate or cup it will be refilled, so leave a little if you are done.
Popular mongolian dushes
Cooked mutton is the most popular rural dish and this is made without any other ingredients. Steamed, meat-filled dumplings are also popular and these can also be deep fried in mutton fat or boiled. Stews are made with fresh noodles or rice and noodle soup is also served. On special occasions, chunks of mutton are put into a sealed milk can or a marmot or goat abdominal cavity and cooked on hot stones, which have been heated in the fire.
Barley is a popular cereal and this is fried and malted. The flour you get from this is used to make porridge or added to tea. Salted milk tea is a typical mongolian drink and you can add meat or rice to make it into a stew. This drink might sound unappetizing to westerners who tend to prefer mild-flavored or sweet beverages but it is the most popular drink in the country.
What is a mongolian Barbecue?
Some places offer a mongolian barbecue and this is when lots of ingredients are cooked on a big plate in front of the customer. This cooking method is inspired by Japanese teriyaki and bears no resemblance to anything mongolian. The ingredients are not traditional either.
Also, if you have seen "mongolian beef" on a menu, it might interest you to know that this beef and vegetable stir fry is unknown in Mongolia too and is more like American Chinese food. Traditional recipes from this country are simple and basic and designed for nomadic families using easily available ingredients and cooking apparatus, which is easy to transport from place to place.
mongolian food tends to be basic and some dushes might seem strange to the western palate but it is interesting to read about. You might prefer a baked chicken rice recipe for your dinner tonight or, if the weather is warm, what about browsing some mouthwatering chicken salad recipes instead?
Horses, cattle, yaks, goats and sheep are used in this cuisine, as well as game meats. These can be used as an ingredient for dumplings or soup, cooked in pieces, or dried for use in the winter. The large proportion of animal fats consumed by mongolians is essential to keep them warm during their cold winters when the temperatures often plummet to a sobering minus forty degrees. This diet is rich in fats and animal products and would not be appealing to most western tastes.
These nomads from Mongolia are self-supporting and travelers will see "yurts" by the roadside. These simple restaurants serve food cooked in aluminum or cast iron pots and they use dried animal dung or wood as fuel. If you go into one, you will be offered something to eat or drink. It is considered bad manners to refuse but you can have one small bite or sip. If you empty the plate or cup it will be refilled, so leave a little if you are done.
Popular mongolian dushes
Cooked mutton is the most popular rural dish and this is made without any other ingredients. Steamed, meat-filled dumplings are also popular and these can also be deep fried in mutton fat or boiled. Stews are made with fresh noodles or rice and noodle soup is also served. On special occasions, chunks of mutton are put into a sealed milk can or a marmot or goat abdominal cavity and cooked on hot stones, which have been heated in the fire.
Barley is a popular cereal and this is fried and malted. The flour you get from this is used to make porridge or added to tea. Salted milk tea is a typical mongolian drink and you can add meat or rice to make it into a stew. This drink might sound unappetizing to westerners who tend to prefer mild-flavored or sweet beverages but it is the most popular drink in the country.
What is a mongolian Barbecue?
Some places offer a mongolian barbecue and this is when lots of ingredients are cooked on a big plate in front of the customer. This cooking method is inspired by Japanese teriyaki and bears no resemblance to anything mongolian. The ingredients are not traditional either.
Also, if you have seen "mongolian beef" on a menu, it might interest you to know that this beef and vegetable stir fry is unknown in Mongolia too and is more like American Chinese food. Traditional recipes from this country are simple and basic and designed for nomadic families using easily available ingredients and cooking apparatus, which is easy to transport from place to place.
mongolian food tends to be basic and some dushes might seem strange to the western palate but it is interesting to read about. You might prefer a baked chicken rice recipe for your dinner tonight or, if the weather is warm, what about browsing some mouthwatering chicken salad recipes instead?
Indian Cuisine - The North, South, East and West Ways
If you have eaten at an indian restaurant, or have tried any indian food, you will agree when I say that indian cuisine is one of the richest and tastiest in the world, right? But, are you aware that this cuisine is divided into four, based on geographic regions? Yes, you read it right even if they belong to one cuisine; there are differences between the Northern, Southern, Eastern and Western indian cuisine.
Let's start with North India. This region has extreme climates, and has an abundant supply of fruits and vegetables. The geographical position also indicates that people in this region have had strong interactions with people from Central Asia which of course would have influenced their culture and food.
* What is the style of North cuisine? Dried fruits and nuts are almost always used, while dairy products such as cream, cheese, yogurt, and ghee are common ingredients for sweet and savory dishes. Since the region has an abundant supply of vegetables, North India has a lot of vegetarian dishes.
* How about the staple foods? Bread is more prevalent than rice. Tandoori roti, naans, parathas and kulchas are some of the famous breads for this region.
* Important spices used are Turmeric, coriander, dry red chilies, cinnamon, and garam sala.
* Examples of popular North indian cuisine are Tandoori chicken, Punjabi Chole, Khoya Burfi, Dal Makhani, and Lassi Patiala.
* Now, let's proceed with South India. The climate for this region is hot and humid, but because states are coastal, they experience abundant rainfall. Similar with the North, this region has a good supply of fruits and vegetables.
* The style of South indian cuisine is hotter than the North. Rice is also the staple food, as opposed to the North where bread is more preferred. Sambaar and Rasam are some soups that are commonly combined with rice.
* As mentioned, their staple food is rice. Lentil is also part of their staple food.
* Important spices and ingredients are tamarind,, chillies, curry leaves, and mustard.
* Examples of popular South indian dishes are Vadas, Dosas, Rasam and Payasam.
As for the East, it has the most abundant supply of rice in India. Vegetables and fruits are also plentiful. The geographical location indicates that Chinese and Mongolians may have influenced the Eastern indian cuisine.
* People in this region make simple preparation for their cuisine. Frying and steaming being the popular techniques of cooking. In addition, East India is known to have the most dessert recipes.
* Similar with the South, Eastern indians' staple food is rice.
* spices and ingredients are almost similar with the South's except that milk and yogurt play a much larger role as these are needed for their desserts.
* Popular dishes include Momos, Sandesh, and Thukpa.
* Last but not the least is West India. As opposed with the other regions, West India's climate is hot and dry, limiting their variety of vegetables.
* West indian cuisine is very diverse. Rajasthani (spicy and vegetarian), Gujarat (slightly sweet), Malvani (hot and sour dishes) are some examples of cuisines served.
* Staple food differs per cuisine as well.
* Popular dishes include Bhelpuri, Thepla, and Coorma.
So there you have it. indian cuisine has been discussed by region. Remember though, that despite the differences, indian food give that same rich and healthy flavor.
Let's start with North India. This region has extreme climates, and has an abundant supply of fruits and vegetables. The geographical position also indicates that people in this region have had strong interactions with people from Central Asia which of course would have influenced their culture and food.
* What is the style of North cuisine? Dried fruits and nuts are almost always used, while dairy products such as cream, cheese, yogurt, and ghee are common ingredients for sweet and savory dishes. Since the region has an abundant supply of vegetables, North India has a lot of vegetarian dishes.
* How about the staple foods? Bread is more prevalent than rice. Tandoori roti, naans, parathas and kulchas are some of the famous breads for this region.
* Important spices used are Turmeric, coriander, dry red chilies, cinnamon, and garam sala.
* Examples of popular North indian cuisine are Tandoori chicken, Punjabi Chole, Khoya Burfi, Dal Makhani, and Lassi Patiala.
* Now, let's proceed with South India. The climate for this region is hot and humid, but because states are coastal, they experience abundant rainfall. Similar with the North, this region has a good supply of fruits and vegetables.
* The style of South indian cuisine is hotter than the North. Rice is also the staple food, as opposed to the North where bread is more preferred. Sambaar and Rasam are some soups that are commonly combined with rice.
* As mentioned, their staple food is rice. Lentil is also part of their staple food.
* Important spices and ingredients are tamarind,, chillies, curry leaves, and mustard.
* Examples of popular South indian dishes are Vadas, Dosas, Rasam and Payasam.
As for the East, it has the most abundant supply of rice in India. Vegetables and fruits are also plentiful. The geographical location indicates that Chinese and Mongolians may have influenced the Eastern indian cuisine.
* People in this region make simple preparation for their cuisine. Frying and steaming being the popular techniques of cooking. In addition, East India is known to have the most dessert recipes.
* Similar with the South, Eastern indians' staple food is rice.
* spices and ingredients are almost similar with the South's except that milk and yogurt play a much larger role as these are needed for their desserts.
* Popular dishes include Momos, Sandesh, and Thukpa.
* Last but not the least is West India. As opposed with the other regions, West India's climate is hot and dry, limiting their variety of vegetables.
* West indian cuisine is very diverse. Rajasthani (spicy and vegetarian), Gujarat (slightly sweet), Malvani (hot and sour dishes) are some examples of cuisines served.
* Staple food differs per cuisine as well.
* Popular dishes include Bhelpuri, Thepla, and Coorma.
So there you have it. indian cuisine has been discussed by region. Remember though, that despite the differences, indian food give that same rich and healthy flavor.
Weird Meat For Eats
"It tastes like chicken" is one of the most popular cliché-type phrases used, abused and misused when someone tries to describe a non traditional, unfamiliar piece of meat such as alligator, snake or crocodile to someone who has never tasted it, yet according to several people that I've spoken to who have actually tasted reptile meat, these creepy crawlers really do taste like chicken. But how would one describe the taste of Fox, Black Bear and Llama? How "exotic" are you willing to go when it comes to trying different types of meats; Would you order Lion, Porcupine, Bat or Hyena if it was on the menu? A veritable buffet of Moose Jerky, Yak patties, grilled Snake kabobs; Caribou Tenderloin and Kangaroo Steak are just some of the weird foods being featured in restaurants and supermarkets around the world.
A developing culinary movement and palate-changing experience sweeping the meat industry is the marketing of exotic meats. Even if you are already an avid carnivore, you may be surprised when you walk into a local eatery and find animals normally found at the zoo and in the jungle featured on the menu, available for purchase on line or for sale at your neighborhood grocers, gourmet or specialty butcher shops. In the past, most exotic meats were not part of American culture and cuisine but gone are the days when cows, pigs, chickens and turkeys were the only sources for meat.
From appetizers to entrees, exotic meats have become all the rage around the world, not only for their rich flavor but also as healthy alternatives to traditional meats since most exotic meats are lower in fat, cholesterol and calories. According to Christian Griffin, founder, owner and operator of Exotic meat Sales in San Diego, California, "In a world that is now trying to be more 'green' people are turning to a healthier food solution which is why exotic meat sales are continuing to grow exponentially. Exoticmeatsales.com has a variety of customers ranging from health conscious consumers to white tablecloth restaurants offering a twist to the average plate. Restaurants are starting to cook with exotic game as a means to draw-in a more health conscious dieter. As the world tries to become more environmentally friendly people are finding other resources for their dietary needs".
Buffalo, Elk, Wild Boar and Venison have been available for years and while they are still considered "exotic," the culinary landscape for exotic meats has changed dramatically. Armadillo meat is popular in certain parts of the U.S. and Mexico and is often used as a substitute for chicken, beef and pork. Yak meat is prevalent in Tibet, Nepal and India and also in the United States and is considered a healthy alternative to red meat. If you're visiting the Outback; Kangaroo is the meat of choice; revered for its flavor and versatility and considered to be one of the best "heart-healthy" meats on the planet. "With Kangaroo now being farmed worldwide--and shown to be a leaner meat with less fat than beef-and several once-threatened species, like the American bison and crocodile, making a comeback sufficient to find their way to restaurant menus, such meats are getting positive exposure, both in restaurants and in the media", said Jerry Hopkins, best-selling author of Strange Foods and Extreme Cuisine. "There's been an increase in interest in exotic foods generally, I think, as international travel has increased, exposing new people to new cuisines. Celebrity chefs who keep trying to top each other and the popularity of such TV shows as Tony Bourdain's helped too", said Hopkins.
If you're interested in "safari"-type meats, you can get quite a variety around Africa, especially at the famous Carnivore Restaurant, known as "Africa's Greatest Eating Experience", located in Nairobi, Kenya. Allan Dixon, Group General Manager for Recreation Africa Leisure Industries, has been involved with the Carnivore for the past 15 years and was also the Executive Chef when the restaurant opened in 1993. "Joints of marinated meats are cooked on an open charcoal fire in the middle of the restaurant", said Dixon. "There is a minimum of 15 different types of meat offered during the meal. The menu is a set menu, however the guests do not help themselves as you would at a normal buffet. Carvers bring the different types of meat and carve directly on your plate; it is an 'eat as much as you like' concept and guests have the opportunity of eating and tasting more kinds of exotic meat. We serve the 'normal' types of meat, for example, beef, lamb, pork and chicken as well as a minimum of 5 "exotic" meats from Kudu, Zebra, Gemsbok, Impala, Wildebeest, Giraffe, Buffalo, Sable, Warthog, Rhino, Hippo, Elephant and Crocodile, with the most exotic being the Eland (Antelope). Venison is also popular and definitely a much healthier alternative to beef. It has virtually no fat, zero cholesterol, is very rich in vitamins and minerals and is of course free range. Guests are often surprised as to how tasty and tender Venison actually can be and the fact that Venison is much cheaper than beef makes it even more popular. I think diners are becoming more adventurous in their eating habits and Venison provides a wonderful red meat alternative to beef; it adds a new dimension to the menu and is well priced all year round. It is, however, quite a bit cheaper during the "culling/hunting" season. Venison will definitely contribute to better margins and provides an affordable option for guests. The Carnivore receives most of its meat from controlled culling programs, culling of wildlife is unfortunately necessary to ensure the survival of the species. Guests, both local and international, definitely enjoy the 'curiosity' factor".
Kurobuta Pork (Black Hog), bred without hormones or steroids, is valued for its versatility, excellent flavor and marbling. "Kurobuta Pork, said Griffin, is the most highly prized pork in Japan and comes from the ancient breed of pig known as Black Berkshire. Pork meat from the pure oriental strains of Black Berkshire, found in Japan, is regarded as the highest quality pork in the world. Reindeer (or Caribou as it is referred to in North America) is common in Europe and in demand for its consistently tasty and tender meat, its rich flavor and low fat content. Caribou is considered by many to be a superior meat, much like venison and elk. It has a fine texture, is low in fat, high in iron and an excellent source of protein".
But one mans' meat is another man's poison, literally. The Mariana Fruit Bat (a.k.a. the flying fox) in Guam feast on large quantities of the cycad plant that is poisonous to humans so if you have a craving for bat meat, apparently the bats flying around the Indo-Pacific region are safe for human consumption.
And I wouldn't want to leave rodents off the list, however, Bill Brant of Gourmet Rodent in Florida, who specializes in the sale of rodents for reptiles and birds of prey, said: "Rats and mice are not sold for human consumption in the U.S" but according to Hopkins, rat is enjoyed in other parts of the world. "In much of Latin America, Asia, and in parts of Africa and Oceania, rat remains a common hors d'oeuvres or entrée today. In parts of China, it still is prepared in more than a dozen ways in popular restaurants".
Consumers today are having a love affair with all foods exotic and the demand for gourmet meats is increasing. In a world filled with excitingly diverse cuisines, the taste buds of today have become more sophisticated and they are shaping the future of the food industry. The exotic meat trend might seem somewhat barbaric, but what is completely outrageous, weird and unethical to some may be a delicacy to others. Extreme eating is in and when it comes to trying new foods, there are those who are more adventurous than others and willing to experiment with unusual textures and tastes. Griffin believes that "taste and nutrition are two huge reasons for people making the switch from your average chicken breast" to "designer meats" or perhaps the craving comes from pure hunger and survival, from culture and upbringing, an opportunity to challenge the senses or simply a belief in the old adage of "when in Rome" which is exactly what my editor said when she tried the Alligator at Cochon Restaurant in New Orleans. Cochon Restaurant is the creation of Chef Donald Link, nominated for Best Chef - Southeast Region by the prestigious James Beard Foundation. "Alligator is indigenous to the south, especially in Louisiana and Florida", said Link. "We buy ours from several purveyors who get it from local farms and by hunting. Our Fried Alligator with Chili Garlic Aioli is fresh and delicious and a very popular menu item. I think initially our guests order it out of curiosity and it ends up being very well received. More and more we see diners who are interested in trying new things particularly at Cochon, where we offer the adventurous diner so many options".
Americans have been eating reptiles for years. Snake meat such as Pythons, Cobras and Rattlers are light and tender and often regarded for their medicinal value and aphrodisiac properties, and like the alligator and crocodile, snakes are low in fat and calories and considered the latest thing in the white meat category. "Rattlesnake has been a delicious source of meat in North America for centuries, said Griffin. "This delicate white meat has a wonderful taste, not to mention a hint of attitude". The green Iguana, also referred to as "bamboo chicken", is a popular meat in Central and South America, throughout the Caribbean, Paraguay, Mexico and Brazil but the thought of eating the Geico Gecko is just too weird!
But as Jerry Hopkins said, "What is considered repulsive to someone in one part of the world, in another part of the world is simply considered lunch".
The marketing of exotic meat is big business and this growing craze has developed into a multi-million dollar industry. Even with the cost and the controversial and ethical issues surrounding this part of the industry, the trend is unlikely to diminish any time soon. Today's consumers have realized that instead of an ordinary meal, they can find a unique dining and palette-pleasing experience by eating exotic. As consumers move toward a healthier lifestyle, as they become more familiar with exotic meats through increased travel, immigrant influence, the cooking and travel shows and celebrity chefs introducing us to a variety of recipes and foods from around the world, together with their own curiosity and food experimenting, exotic meats will continue to transform our culinary landscape from typical, predictable and ordinary to extraordinary. Christian Griffin asks, "Are you game"?
A developing culinary movement and palate-changing experience sweeping the meat industry is the marketing of exotic meats. Even if you are already an avid carnivore, you may be surprised when you walk into a local eatery and find animals normally found at the zoo and in the jungle featured on the menu, available for purchase on line or for sale at your neighborhood grocers, gourmet or specialty butcher shops. In the past, most exotic meats were not part of American culture and cuisine but gone are the days when cows, pigs, chickens and turkeys were the only sources for meat.
From appetizers to entrees, exotic meats have become all the rage around the world, not only for their rich flavor but also as healthy alternatives to traditional meats since most exotic meats are lower in fat, cholesterol and calories. According to Christian Griffin, founder, owner and operator of Exotic meat Sales in San Diego, California, "In a world that is now trying to be more 'green' people are turning to a healthier food solution which is why exotic meat sales are continuing to grow exponentially. Exoticmeatsales.com has a variety of customers ranging from health conscious consumers to white tablecloth restaurants offering a twist to the average plate. Restaurants are starting to cook with exotic game as a means to draw-in a more health conscious dieter. As the world tries to become more environmentally friendly people are finding other resources for their dietary needs".
Buffalo, Elk, Wild Boar and Venison have been available for years and while they are still considered "exotic," the culinary landscape for exotic meats has changed dramatically. Armadillo meat is popular in certain parts of the U.S. and Mexico and is often used as a substitute for chicken, beef and pork. Yak meat is prevalent in Tibet, Nepal and India and also in the United States and is considered a healthy alternative to red meat. If you're visiting the Outback; Kangaroo is the meat of choice; revered for its flavor and versatility and considered to be one of the best "heart-healthy" meats on the planet. "With Kangaroo now being farmed worldwide--and shown to be a leaner meat with less fat than beef-and several once-threatened species, like the American bison and crocodile, making a comeback sufficient to find their way to restaurant menus, such meats are getting positive exposure, both in restaurants and in the media", said Jerry Hopkins, best-selling author of Strange Foods and Extreme Cuisine. "There's been an increase in interest in exotic foods generally, I think, as international travel has increased, exposing new people to new cuisines. Celebrity chefs who keep trying to top each other and the popularity of such TV shows as Tony Bourdain's helped too", said Hopkins.
If you're interested in "safari"-type meats, you can get quite a variety around Africa, especially at the famous Carnivore Restaurant, known as "Africa's Greatest Eating Experience", located in Nairobi, Kenya. Allan Dixon, Group General Manager for Recreation Africa Leisure Industries, has been involved with the Carnivore for the past 15 years and was also the Executive Chef when the restaurant opened in 1993. "Joints of marinated meats are cooked on an open charcoal fire in the middle of the restaurant", said Dixon. "There is a minimum of 15 different types of meat offered during the meal. The menu is a set menu, however the guests do not help themselves as you would at a normal buffet. Carvers bring the different types of meat and carve directly on your plate; it is an 'eat as much as you like' concept and guests have the opportunity of eating and tasting more kinds of exotic meat. We serve the 'normal' types of meat, for example, beef, lamb, pork and chicken as well as a minimum of 5 "exotic" meats from Kudu, Zebra, Gemsbok, Impala, Wildebeest, Giraffe, Buffalo, Sable, Warthog, Rhino, Hippo, Elephant and Crocodile, with the most exotic being the Eland (Antelope). Venison is also popular and definitely a much healthier alternative to beef. It has virtually no fat, zero cholesterol, is very rich in vitamins and minerals and is of course free range. Guests are often surprised as to how tasty and tender Venison actually can be and the fact that Venison is much cheaper than beef makes it even more popular. I think diners are becoming more adventurous in their eating habits and Venison provides a wonderful red meat alternative to beef; it adds a new dimension to the menu and is well priced all year round. It is, however, quite a bit cheaper during the "culling/hunting" season. Venison will definitely contribute to better margins and provides an affordable option for guests. The Carnivore receives most of its meat from controlled culling programs, culling of wildlife is unfortunately necessary to ensure the survival of the species. Guests, both local and international, definitely enjoy the 'curiosity' factor".
Kurobuta Pork (Black Hog), bred without hormones or steroids, is valued for its versatility, excellent flavor and marbling. "Kurobuta Pork, said Griffin, is the most highly prized pork in Japan and comes from the ancient breed of pig known as Black Berkshire. Pork meat from the pure oriental strains of Black Berkshire, found in Japan, is regarded as the highest quality pork in the world. Reindeer (or Caribou as it is referred to in North America) is common in Europe and in demand for its consistently tasty and tender meat, its rich flavor and low fat content. Caribou is considered by many to be a superior meat, much like venison and elk. It has a fine texture, is low in fat, high in iron and an excellent source of protein".
But one mans' meat is another man's poison, literally. The Mariana Fruit Bat (a.k.a. the flying fox) in Guam feast on large quantities of the cycad plant that is poisonous to humans so if you have a craving for bat meat, apparently the bats flying around the Indo-Pacific region are safe for human consumption.
And I wouldn't want to leave rodents off the list, however, Bill Brant of Gourmet Rodent in Florida, who specializes in the sale of rodents for reptiles and birds of prey, said: "Rats and mice are not sold for human consumption in the U.S" but according to Hopkins, rat is enjoyed in other parts of the world. "In much of Latin America, Asia, and in parts of Africa and Oceania, rat remains a common hors d'oeuvres or entrée today. In parts of China, it still is prepared in more than a dozen ways in popular restaurants".
Consumers today are having a love affair with all foods exotic and the demand for gourmet meats is increasing. In a world filled with excitingly diverse cuisines, the taste buds of today have become more sophisticated and they are shaping the future of the food industry. The exotic meat trend might seem somewhat barbaric, but what is completely outrageous, weird and unethical to some may be a delicacy to others. Extreme eating is in and when it comes to trying new foods, there are those who are more adventurous than others and willing to experiment with unusual textures and tastes. Griffin believes that "taste and nutrition are two huge reasons for people making the switch from your average chicken breast" to "designer meats" or perhaps the craving comes from pure hunger and survival, from culture and upbringing, an opportunity to challenge the senses or simply a belief in the old adage of "when in Rome" which is exactly what my editor said when she tried the Alligator at Cochon Restaurant in New Orleans. Cochon Restaurant is the creation of Chef Donald Link, nominated for Best Chef - Southeast Region by the prestigious James Beard Foundation. "Alligator is indigenous to the south, especially in Louisiana and Florida", said Link. "We buy ours from several purveyors who get it from local farms and by hunting. Our Fried Alligator with Chili Garlic Aioli is fresh and delicious and a very popular menu item. I think initially our guests order it out of curiosity and it ends up being very well received. More and more we see diners who are interested in trying new things particularly at Cochon, where we offer the adventurous diner so many options".
Americans have been eating reptiles for years. Snake meat such as Pythons, Cobras and Rattlers are light and tender and often regarded for their medicinal value and aphrodisiac properties, and like the alligator and crocodile, snakes are low in fat and calories and considered the latest thing in the white meat category. "Rattlesnake has been a delicious source of meat in North America for centuries, said Griffin. "This delicate white meat has a wonderful taste, not to mention a hint of attitude". The green Iguana, also referred to as "bamboo chicken", is a popular meat in Central and South America, throughout the Caribbean, Paraguay, Mexico and Brazil but the thought of eating the Geico Gecko is just too weird!
But as Jerry Hopkins said, "What is considered repulsive to someone in one part of the world, in another part of the world is simply considered lunch".
The marketing of exotic meat is big business and this growing craze has developed into a multi-million dollar industry. Even with the cost and the controversial and ethical issues surrounding this part of the industry, the trend is unlikely to diminish any time soon. Today's consumers have realized that instead of an ordinary meal, they can find a unique dining and palette-pleasing experience by eating exotic. As consumers move toward a healthier lifestyle, as they become more familiar with exotic meats through increased travel, immigrant influence, the cooking and travel shows and celebrity chefs introducing us to a variety of recipes and foods from around the world, together with their own curiosity and food experimenting, exotic meats will continue to transform our culinary landscape from typical, predictable and ordinary to extraordinary. Christian Griffin asks, "Are you game"?
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