Jamaican Kidney Bean Soup Spicy Goodness

 If you want a different kind of soup try Jamaican kidney bean .This is a fiery blend of goodness that can be made vegan to satisfy everyone form Rastas to vegans. A great aspect is that is can be tailored to what;s in the kitchen, Just add a few veggies and kidney beans  for a tasty marriage of flavors.

I saw the recipe and wanted to adopt to a vegetarian table. It starts with kidney beans. The original recipe calls for dried beans left to soak overnight but I found those straight form the can with their liquid also work.

Water and coconut are the base but I feel a vegetable broth adds more flavor to this I used the entire container - sixteen ounces pus two cups of coconut milk.

The beans are first sauteed in a mixture of Melt plant butter and olive oil. This is an extra step but it adds sooo much flavor to the soup. IThe spices are added.The original recipe called for Scotch bonnet but that's super hot and super fiery.

A combo of Chili powder and Berbere spice go well together. Chili powder adds a brightness and heat while The Berbere spice gives a sweet mellow heat. Then garlic and onion powder are added too  (although a chopped onion and minced garlic can also be used)

You can add any kind of veggie you want ,Jamaicans use root veggies like turnips and carrots but I also used crushed tomatoes which gives the soup a Manhattan clam chowder vibe 

I microwaved this for five minutes to tenderize the flesh.It was then cut into manageable slices and lightly mashed.I plan on using turnips and parsnips for the next time I make this.

Everything was brought to a rolling boil to really cook down the beans and yam slices. This also helps to meld the spices too.

This is one of the best soups I;ve made in a long time. I loved the spiciness and the coming together of the chili powder and Berber spice blend. It had a Manhattan clam chowder vibe like earlier stated, warm and flavorful, along with being deeply satisfying.It;s also good with rice if you want to add that later.

Jamaican kidney bean soup is a great soup to make for the weekends or week days. It's a spicy tasty blend. There really is flavor in every spoonful!!

From Africa To The Americas

 The Americas, North Central and South along with the Caribbean have long felt the impact of African cooking. The enslaved brought over their foods and cooking techniques.It resulted in some of the best dishes in the New World. Five hundred years later the impact is still strong and thriving.

The African continent 's culinary impact is most felt in the US. The enslaved brought over such delicious staples as black eyed peas, watermelon, yams, kidney and Lima beans.Where would American New Yea'rs celebrations be without Hoppin John. This is a yummy mix of black eyed peas, smoked ham, peppers, celery and garlic. Gumbo, that New Orleans , specialty also has African roots, with the name originating from the Bantu word ki ngombo which means okra which is a vital ingredients in this stew. Andouille sausage and shrimp are cooked in a thickened  chicken broth that also contains tomatoes ,green peppers and butter along with a variety of spices. Yams are also big in both the US and various African countries  being great on their own or in different dishes.C central America has also benefited from the African influence. They brought over banana leaves in which foods are steamed along with plantains which are turned into hudut a stew. that also rich with green peppers and coconut cream along with fish,

SOuth America has also benefited from the African impact as well.It is the foundation of Columbian, Peruvian and Brazilian cuisines. The Columbians can thank Africa for their mondogo, a triple stew redolent with okra, yams, black eyed peas, coconut milk and plantains. The Peruvians got their tacu tacu from them,a mix of rice and beans pan fried together, over served with steak to eggs. The frying technique also comes from the Africans too, Brazil has a strong influence thanks to slavery and intermarriage. Their famed feijoada  come from these roots. This is a must try for anyone who loves both cultures.It's a rich slow cooked blend of black beans and pork cooked with onions, bacon , sausages  and garlic. Mofongo, big in the Caribbean comes from the continent too.It;s comes from the West African fufu, or mashed starchy veggies likes plantains or yams. Garlic and  olive oil give it a smooth, silky texture which pork crackings or chicerones give texture and a meatiness (although this can be made without them).

The African influence is laced into the Americas and their cooking traditions. They have brought good food and flavor. They have created tastes that will last centuries.

For Everett

All Day Cafe All Day Joy

Can a cafe extend it's day? Yes. These staples of late breakfasts, brunches and lunches  are now extending to dinners. They can serve the same food or switch to a totally different cuisinesIt means more hours to enjoy a favorite place along with bringing in more money for the owners/

Regular contributor Brett Anderson wrote about this not so unusual practice in yesterday's New York Times Wednesday Food section. Diners have been practicing this for decades , offering a wide range of meals , from early morning breakfast to late night burgers and fries. Now cafes have Ben jumping on the bandwagon. Having long hours or closing in the early afternoon and reopening later not only means appealing to loyal customers but bringing in more revenue.  Breakfasts are great ways of also bringing in loyal dinner customers and vice versa. According to Vivian Ku,owner of Pine and Crate DTLA, an all day Taiwanese cafe in Los Angeles, it;s a good  way to know customers and cater to their needs whatever the meal is. Then there are the bakery-restaurants that take their cue from casual eateries in Western and Northern Europe. There people can nosh whenever they feel like it and enjoy a lunch  followed by a sweet then come back for dinner and a coffee.

Keeping an all day cafe is a great way of expanding a chef's repertoire. There is Kelsey Britio who opened up the Dutchess in Ojai California. The early meals consist of breakfast plates full of eggs and bacon along with granola while the dinner menu is Burmese dishes like beef stay and Boek House Muttin masala. This varies customers ' tastes too. While they may enjoy a traditional lunch or brunch , dinner can be exotic and palate expanding.There is the similar Cafe Mochiko in Cincinnati , run  by Erik and Elaine Uykimpang-Bentz. During the day it's an Asia bakery that closes for the afternoon and reopens as a Japanese restaurant inspired by yoshuku or Japanese fusion food. There are croissants filled with purple yam and Thai tea snickerdoodle to start the day along with Earl Grey chocolate chunk scone. Dinner is Japanese curry rice and a salute to Cincinnati style chili in an unusual ramen dish.Maybe more restaurants and cafes will follow suit for an unusual all day dining experience.

All day cafes will become more popular as the demand for them increases. It's a fun challenge for chefs. It's a plus for loyal customers.

The Popularity Of West African Restaurants.

 People are noticing how good West African dishes are. The food can be tasty and quickly made, perfect for today's hungry customers. It seems that these places are popping up all over, introducing an ancient and flavorful cuisine.

Regular contributor Kayla Stewart wrote about this in yesterday's New York Times Food section. West African immigrants are coming in large numbers to the US. In 1980 there were only about 40,000 West Africansliving here. By 2019 the mumber was 890,000, mostly Nigerians living in the bigger cities of Atlanta, Dallas, Houston, new York City and Washington D.C.. This means a growing need of restuarants that offer fast and casual dining that appeal to everyone.They're proliferating everyhwere, from shopping centers to strip malls to food halls. Second generation owners are showcasing traditional and family recipes.They're also trying to reach out to non-African diners as well.There are also some well established myths that chefs such as Pierre Thiam, onwer of Manhattan's Teranga restaurant are trying to dispel. He sees people think of the African continent as a place of scarcity.It isn't,. There is an abundance of ingredients and creativity. Chef Thiem shows this by creating lush grain bowls , full of jollof rice, sweet potatoes, black eye peas, chicken and shrimp. 

Some second generation chefs have incorporated the American influences that they've grown up with into their dishes.At Suya Suya West African Grill in Philadelphia chef Dera Nd-Ezuma who developed a love fo tacos believes in this.Chef Nd-Ezuma uses them to hold such Nigerian traditional recipes like steak marinated in yaji spice, a fiery blend of ground chiles,ginger garlic and onion powders along with ground peanuts and a crushed bouillon cube. He feels that the reason for his success is that people want to experience it in a way that feels comfortable. He even feels overwhelmed when going to other African eateries. He can only imagine how non Nigerians feel. Germine Awad , a psychology professor at the University of Michigan calls this "openness to experience" -  which means piquing a potential customer's customer rather than how something is served. Yet many of the first generation Africans have a problem with the "Americanization" of  their dishes. Many chefs ignore this criticism. They want to showcase their talents and bring their version of traditional dishes and flavorings to the world.It's just finding a balance with adding avocado kale to suya bowls.

West African food is now a part of the American table. It's a joyous fusion of traditional and non-traditional ingredients and flavors. The dishes are becoming popular with everyone.

Sparking Those Sides

 For years we've had the same holiday sides. There will always be stuffing, potatoes, yams , some kind of green veggie and of course cranberry sauce. Yet these can be boring made the same way year after year. It's time to spark up those sides.

Rethink stuffing if you've made it the traditional way for years.Most have a mix of white  bread , celery , sage and yellow onion. Mix it up with subbing in rye bread for the white. You can add caraway seeds, an ingredient in the loaf. Chop up some Granny Smith apples to add in too. French or Italian bread makes for a tastier, chewier stuffing, perfect for sopping up gravy. Change up the way the stuffing is cooked. You can mold the stuffing into balls and then air fry them. Potatoes are another must make Thanksgiving side. Almost all sere their mashed. Yet a tastier alternative would be sheet pan potatoes cooked while the bird is roasting You can also cook greens beans or Brussels sprouts with em too, Onions can also be cooked with the potatoes for a very tasty side.Think of drizzling olive oil on them before cooking and then a sprinkle of rosemary , sea salt and freshly ground black pepper.Another idea is baked potatoes and then splitting them to hold gravy and sliced turkey.

Sweet potatoes or yams are another holiday table must have. Many make them in a casserole , topped with a gooey layer of marshmallow. Yet these beta-carotene  rich gems are just perfect on their own, with just butter and a sprinkle of cinnamon. They could also be the fun side if you sliced them wafer thin and then air fry into crispy chips. They can also be cubed too and then air fried. What about those green veggies? Many serve either green beans or Brussels sprouts. For a more refreshing idea. why not make a green bean salad with a vinaigrette of just olive oil and lemon juice. It's a  break from the usual casserole. Home chefs can also make sheet pan green beans. Roast them with garlic  and rosemary for a tasty side. Another idea is introdiucing a green you haven't invited to the holiday table yet. Kale is versatile and can be turned into a tasty sidekick to the turkey. The best way to cook it is sauteing it in olive oil and garlic. You could also make it into a salad too. Another classic star of the Thanksgiving table is cranberry sauce,. Yet many people don't really like this gelatinous cylinder. A homemade one, zinged up with orange zest is a better choice. You can also turn them into a relish perfect for a leftover turkey sandwich the next day, It's just pulsing fresh cranberries, oranges, sugar and cinnamon together in a food processor. It's a quick easy side that just needs to be chilled for two hours before serving. You can add some sour cream in if you want.

Thanksgiving is all about the sides. Yet make them sparkled and spark with new recipes and new ingredients. It'll make for an interesting and memorable holiday table.

July Fourth Wishes

Have a good July Fourth , whether you celebrate with a socially distanced barbecue or eating outdoors at your favorite diner or restaurant.

Keep in mind that America, like its' cuisine, is  multi ethnic with all sorts of flavors adding to the mix. Like squash , corn and beans we have the Indigenous Peoples who were first here, like the Europeans who brought hamburgers and fries, hot dogs and ice cream, like the African Americans who brought yams and peanuts and like the Asians who brought noodles and soy, we are diversified. 

 Our table is varied.

Sit down together and celebrate it. Enjoy this unique Fourth. Stay safe and full.

A Spin On Sides

Right now there may be some nail biting about what sides to serve for the upcoming holidays. There also may be sighs about serving the same old stuff again this year. What do you do? Vary the recipe. There's nothing wrong with adding some zing to tradition.

One of the side dishes most made is a bowl of mashed potatoes. People do love them  and they are good for mopping up gravy. Yet it's the same old bland taste with a mealy texture. You could turn it into garlic mashed with the addition of five to six cloves along with some grated Parmesan. Another variation is herbed with thyme and chives. This type requires the tangy creme fraiche instead of the usual milk. For meat and cheese lovers try bacon and cheddar for a different kind of flavor. A healthier and more fun version is mashed cauliflower. Like the potatoes they need to be boiled or steamed and then mashed with vegan butter or the regular kind. Add herbs and garlic or chives for more flavor. Yams are another veggie than can be smashed as opposed to roasted or boiled. For sweetness add maple syrup but then zing it up with a tiny pinch of cayenne. A different variation is sweet potato fries , perfect made in an air fryer  and an unexpected treat for the kids.

Brussels sprouts have always been a holiday and even Sunday meal staple. Yet they can be a hard sell, with their cabbage-y tang. One of the best recipes is Piedmontese style. It's simply boiling the sprouts and then adding melted butter (or margarine) and a healthy sprinkling of Parmesan cheese. You could also make roasted ones which caramelizes the leaves, making for a sweeter taste. Garlic can be added but just sea salt and ground pepper are the best seasonings. If the younger ones and carnivores still won't eat them, then refashion them into crunchy chips. These have the crispness of potato chips but with good for you benefits.  They can be baked with the turkey or air fried. Another idea that involves all the veggies is a sheet pan of sides. Using a big sheet pan, place the yams , potatoes and any greens, whether they be Brussels sprouts or green beans, in designated quadrants. It makes for an easy way of cooking and a novel way of serving.  A take on this idea is having just plain sides and creating different sauces for them, from a honey butter to a warm bacon vinaigrette to pour on them. This works well with holiday and Sunday dinner buffets.

Sides always complement the main course. Yet compliment them with new spins that will make them memorable.Add some zing whether in flavor or in cooking them differently.

Your Thanksgiving Plan

It's hard to believe but Thanksgiving is a little ore than a week away. This is the crown jewel of holiday dinners and it has to be done right. Alleviate the pressure and fear by charting out the meal. If you have a plan, then everything, from prepping to cooking to serving will be that much easier.

One of the first must do is write out a guest list. After each name list allergies, dietary restrictions and likes, and dislikes. If a few guests have gluten allergies then think abut making two kinds of stuffing along with having gluten free rolls and desserts.Also think about your vegan and vegetarian friends and family. Do you want to get tofurkey which is a soy loaf usually filled with bread stuffing? Or would your guests prefer no fuss and subsist on just salads and sides?This is a good time to call and ask and write down what they want. Another point to consider is the variety of tastes.If guests want a fresh cranberry jelly instead of a canned one, then think about making a homemade one. Another point to ponder is a sit-down dinner or a buffet where people can pick out where they want to sit.If you feel that cooking an entire meal is too overwhelming , then there are two routes to consider. A pot luck Thanksgiving where everyone brings a dish, while you tackle the main dish or having it catered. Many stores such as Stop &Shop and Shop Rite will cook everything from the bird and the sides. They'll also throw in rolls and pie too. Popeye's and Boston Market can also cook up  entire Thanksgiving meals too. Popeye's will give you a deep fried Southern version while Boston Market has more traditional fare.

Thanksgiving dishes and how they're made are always polarizing. Half the table may want a rich gravy made with roux, while the other half like it just au jus. with a thin gravy. Then there are
 the yam controversy. Do you  make them as a kind of dessert loaded with brown sugar and mini marshmallows or do you just roast them in tin foil. Do you make two types to satisfy everyone or just stick ith one? The best bet is just sticking with what the majority of guests want.Sve the second recipe for Christ mas or New Year's. Thanksgiving is not the day to try out new recipes either. if you do want to experiment try it out this Sunday.That way you can see if it's a hit or a miss and if it's easy or hard.This is also time to hit the stores, from department to the grocery.Get new table linens if the old ones are worn or raggedy. Polish the silverware and dust off the china. Also make sure all your kitchen appliances are up to snuff too.Replace anything that may not work just right. . Sharpen knives. Make sure you have enough essentials such as gravy ladles and serving forks.Now is the time to buy extras like plastic cups and glasses if you're having a big crowd. check to make sure you have enough plates and also make sure none of them are cracked.If that's the case, then think about getting a new set. Target and K-Mart have very pretty sets at good prices.

Thanksgiving prep is a home chef must have.Set a plan and stick with it. It'll make for smoother cooking and serving. That's a holiday in itself.

Know Your Roots

This is the season that root vegies  reign. They are a big part of the holiday menu, especially at Thanksgiving. However many home chefs don't know what to do with them, whether to roast or cream them or try them au gratin. Luckily, root vegetables are versatile for a wide variety of dishes.

What are root vegetables? It's pretty self explanatory, they're the edible roots, usually grown completely below ground. Some like radishes  and turnips have both edible bottoms and tops. The ones that we eat  the most during the colder weather are turnips, parsnips and carrots along with sweet potatoes and yams. A lot of people turn their noses up at the first two. Turnips have always received a bad rap probably because of their bitter flavor. The greens also have the same acrid taste however they're usually cooked with bacon fat to temper the taste. Turnips shouldn't be ignored though, because they're high in Vitamin C - important during the cold and flu season.Try the Scottish dish clapshot, a mix of mashed turnips and potatoes. Carrots are also added  for color.It's a  rich , creamy side thanks to the addition of whole cream and butter.For a less caloric dish  try them roasted. Parsnips are a milder version of turnips. Fry them in butter for a quick side or as a mash with carrots for a colorful spin on mashed veggies. The leftovers can be turned into parsnip puffs, by molding them into balls, then dipping them  in beaten egg first then in crumbs. Fry in olive oil for a crispy fun side or snack.

Sweet potatoes and yams are the stars of the holiday table. Many think they're one in the same however that's far from the truth. Yams are monocot, having one embryonic seed leaf while yams have two.The first is closely related to lilies and grasses while the other is a member of  the morning glory family.The confusion came about when soft sweet potatoes had to be distinguished from the hard ones and were renamed yams. One of the best ways to serve sweet potatoes is roasting them. This methods allows their earthy sweet taste to shine through. Add a sprinkling of sea salt and a pat of butter to them and that's it. You're done. If you want to jazz it up a bit serve it with maple butter, a blend of the syrup with softened butter or even margarine.Yams can be both a side and a dessert. A lot of traditionalists will probably make that uber sugary dish candied yams - which is fine if you want to smother their taste.A better idea is baked yams drizzled with melted butter and dusted with cinnamon or nutmeg.They can also be made into an African style stew as a side or even as a main dish for a tree trimming or Kwanza party. You can also use them in pies and even cupcakes for fun holiday treat.

Root vegetables are important part of holiday cooking. They add color and flavor to a harvest and holiday table. Get acquainted with them and enjoy their earthy flavors and versatility.

The Freedom Of Hot Dogs

Happy July 4th everyone! This will be a short Foodie Pantry  because there are fireworks and cupcakes to enjoy!

Enjoy today but remember the freedoms our ancestors and forefathers worked hard for during that hot summer in 1776. Their quest and fight for freedom opened the doors to the immigrants who brought us our culinary  staples, hotdogs and hamburgers from Germany, pizza and spaghetti from Italy , croissants and  coq au vin from France,chow mein and wontons from China, curry and samosas from India , okra and  yams from Nigeria and Ghana, grape leaves from Greece saffron buns from Sweden and Norway, paella and green olives from Spain vodka from  Russia, pierogies from Poland, and tempura and sushi from Japan. every country , every person  has contributed to the  patchwork quilt that is the American diet. Our biggest contributors , of course were the indigenous peoples who , not only sacrificed their land to us but also their crops and hunting methods. We owe them a huge debt of gratitude for so many reasons.

Enjoy today! Munch on that dog or burger, wash it down with a beer or a Coke. You have the freedom to do so, thanks to our founding fathers.

Tapioca That Dessert Standard Updated

Too bad tapioca isn't a dessert favorite anymore because it is good. It's an old fashioned dessert, better served after a homemade meat loaf or roast chicken with potatoes. Yet it can fit right at home in the 21st Century. It's still a treat , even as a snack.

Tapioca gets its' start from the cassava root. this is a yam like tuber that can be made into a variety of products form bread to pudding to even biodegradable bags(strange but true) Tapioca used as a food goes back hundred of years to when the indigenous Brazilians used to grow and then eat the root in a variety of ways. It is also popular in Southeast Asia where it;s put in bubble teas. It's also popular in Southern India where the people of Kerala eat it boiled with spices or the root is cut into thin slices. Tapioca first hit the American dessert table in 1894 thanks t o a Boston housewife, Susan Stavers. One of her roomers was an ailing sailor who brought back the cassava root. he advised her to grind it in her coffee grinder where it was turned into fakes. She made it into a sweet treat with cream for him. The news of it spread throughout her neighborhood and she had a business on her hands. She was bought out by John Whitman ,a newspaper publisher and renamed the fledgling industry The Minute Tapioca Company. General Foods bought him out in 1928 where it was then produced for all of America.

The pudding is still good today as it was then, You can update it a bit with adding fruit and flavorings. there are recipes that call for apples and peaches to give it color and texture. Lemon juice can also be added for a lighter more refreshing taste. if you want a more tropical taste think about a dash of lime juice or coconut milk. Tapioca can also be made with rice added so it';s a hybrid of itself and rice pudding.

Tapioca may be an old fashioned dessert but it can certainly fit in with today's dinner. It's a different kind of pudding , with hints of exotic places. Introduce it on your dessert table. This sweet treat will have a whole new generation of fans.

Uh Oh!!!! Leftovers!!!

They're there, lurking in your fridge, waiting for you behind that yogurt and diet soda. What are these scary little critters?

Leftovers!

Yup, every household that has cooked yesterday shoudl have a half gravy boat left and the remains of Mr Tom Turkey. There also may be a few ice cold Brussels sprouts and some mushy yams to deal with as well. Don't despair. There are a ton of ways to despose of your feast.

I'm sure that a few thousand households across the US are eating hot turkey sandwiches today. Good move. Gravy is the first leftover to go and you want to use it up ASAP. Put a different spin on it by using fresh croissants or those lovely yellow egg infused rolls supermarkets and bakeries sell. You can also hea t up your stuffing in the microwave and use it as the base. There's nothing like a cold turkey sandwich either. Try it with a tarragon mayonnaise or even a curry mustard. Of course you can make turkey soup using it for every kind from cream of to noodle.

Vegetables are another detrius of a holiday meal. Luckily you can reheat them in the microwave with some butter or margerine. If you're watching your weight then rehaeat with a few drops of olive oil. If the dish was too bland to begin with, liven it up with some chopped garlic or even better yet- minced scallions. Whole yams can be sliced up and sauteed or even mashed. Turnips can be cubed and then recooked with some olive oil and sea salt.

At this point there should be very little dessert left.Yet there's always that one stray piece of pie left over. Liven it up by a quick microwaving and top with ice cream. You cad some pumpkin pie spice or crushed pecans as toppings.The same treatment goes for any plain or pound cake that happens to be left over too.

Don't be fearful of all those extras left from yesterday. Be creative with them. They'll be gone before you know it.

What Sides Are You On?

Thanksgiving is the time of sides. No, not the faction that you;re with family or friendwise but those extra little side dishes that had flavor to the dinner. Everyone has their favorite from the rich green bean casserole to pearl onions.

What makes a good side? It's a dish that complements the main one, in this case turkey. Green veggies are always a good choice. They are perfect for those watching their weight and aren't filled with calories or fat. You can make everything from collard greens to snow peas. Usually the best way to prepare a holiday side is to just sauteed with some butter or margarine, sea salt and some cracked pepper. You can add a little minced garlic or shredded thyme or oregano. Don't have a side dish that's too overpowering otherwise it will eclipse the main one.

As for potatoes, yes they make wonderful sides. Yet ask yourself do you want to serve them with stuffing and rolls. Homemade mashed ones are 237 calories a serving while baked ones are 290. Add on hefty desserts and you've got yourself a holiday fat explosion. If you;re looking to eat healthy then , stick to cooked carrots or string beans. Still craving taters? Then go with the much healthier sweet ones that come in at only 157 calories without the butter or marshmallow covering.

This holiday , if you can go crazy on all sides. They add to your meal , making the turkey stand out even more.

Fresh, Healthy Veggies

This is the time of year to eat right to stay healthy. That means incorporating more vegetables in your diet. The problem is the frozen stuff - well - it's the frozen stuff. There's no taste and thanks to processing all those vitamins and minerals have been eroded away.

What to do ? Buy fresh. Yup. Do what your grannies and great grannies did. Get carrots with the tops still attached (you can use these as mulch later on) Buy those heads of cabbage. Unprocessed vegetables will be a boon to your family. They'll get the e full impact of all those good things , such as Vitamin C, folic acid and betacarotene.They'll also appreciate the unadulterated taste too. So many processed greens don't have a strong flavor. Unfortunately we've had to load them up with unhealthy cheeses, and sauces to make them palatable. Just prepared dishes won't need those crutches to make them dinner worthy. Their true taste will come out; making them irresistible.

Cooking fresh vegetables is an easy feat. Spinach can be left to simmer with a few tablespoons of water over a low flame. You can add a teeny bit of sea salt and cracked pepper to bring out its' earthy flavor. Yams can be cooked over a grill or even roasted in the back yard. Cabbages can be shredded and quickly stir fried for a tasty side to pork, beef or chicken.

On your next shopping trip, bypass the frozen food aisle. Head straight to the veggie section and pick out some fresh , healthy vegetables They're a brilliant and sensible way to protect your family against winter ills.

Food of Africa

Like Europe and Asia, Africa has a wide variety of cultures and cuisines.What makes their food so special is that mnany countries do not have an abundance of it. Unlike the other continents, famine is rampant. Yet , despite this , every area has a weath of dishes that are unique and flavorful.

African cuisine ca nbe divided into regional rather than by separate countries. There's north, east, central, south, and west. The North is facing the Meditererenean and like it's European neighbors of Italy, ,Greece and Spain, there is an abundance of olive sand olive oil. North Africans eat many rice dishes and there are an abundance of spices in the cuisine.East Africa is influenced by them along with East Indian cooking. They too have dishes that are flavored with cardamon and cinnamon and mostly all have a side of rice.East Africans also have ugali , a polenta type corn mash that is used to sop up stews and gravies. Saffron and pomengranate also are popular and much used flavors there too.Unike the Muslim North, the East Africans do have pork in their diet along with chicken and lamb.

The continent is also a study in the traditonal and the foreign. Central Africa is possibly the most untouched of all the regions and therefore has the purest. One standout out dish is a savory spinach stew made with fresh spinach leaves, peppers and onions., The only foreign influences there are tomatoes, chilis and peanuts - sad reminder s of Central Africa's link with the slave trade. South Africa is by far the most worldly of all the areas. It is inflkuenced by the Dutch, french,m english as well as the East Indian and Asian. It is called the rainbow cusines because of the rich variety of dishes and flavors.

American Southern cusine has West Africa ot thank for its's origins. Sadly, this was the area where most of the indigenous people were taken into slavery. Their cooking influneced the way the South ate. They brought their love of fried foods as well as yams, sweet potatoes and black eyed peas. The West Africans also eat a polenta type dish known as fufu. Fish is also on the menu and it is usally cooked in oil and then flaked. The West Africans also produce a wine made from fermented palm leaves.

Africa has just as many varied and rich cuisines as Europe and Asia. Unlike these continents it has to endure famine and hardship. Yet it produces some of the best dishes in the world,