Blog - Page 5 of 11 - TropicsgourmetTropicsgourmet | Your guide to the food and culture of the tropics

Step-by-Step Recipe to the Perfect Lomo Saltado

There’s a popular, traditional dish in Peru called lomo saltado that is a combination of sirloin, onions, tomatoes, and french fries, typically served with rice. While this simple family recipe is widely accepted as Peruvian, it actually comes from the chifa tradition, or rather the Chinese cuisine of Peru. As Peru worked to abolish slavery, Chinese workers came into the country to replace African labor and naturally assimilated into the Peruvian culture. Lomo saltado exists as an example of the fusion of Chinese immigration and the culinary customs of Peru and most importantly — it’s delicious.

You can make this simple family recipe tonight at home tonight for dinner and believe that your taste buds will thank you.

Steps to the Perfect Lomo Saltado

Here are the ingredients you’ll need:

16 oz sirloin steak

1 can of diced tomatoes

1 red onion

fresh cilantro

steak fries

canola oil

¼ cup soy sauce

¼ cup rice vinegar

1 tsp cumin

salt and pepper to taste

Steamed white rice

Directions

Cut the steak into long ¼ inch strips and season with salt and pepper.

Cut the onion into thin pieces.

Heat canola oil in a pan on medium-high heat and brown the meat and cook the onions.

When the onions are starting to soften, add tomatoes, soy sauce, cumin, and rice vinegar and simmer for about 10 minutes.

I personally like to pan fry my steak fries, but if you like to deep fry or oven bake them: do you, express yourself.

Chop that cilantro. It’s better when it’s fresh.

Garnish and serve.

Your Travel Guide to Spring Break Adventures Off the Beaten Path

Drinking to excess on sun-soaked beaches are wonderful — if that’s what you’re looking for. But if you’ve outgrown frat-boy parties and wet t-shirt contests, you may be searching for a more meaningful or impactful spring break (that you’ll actually remember!). Cruise our travel guide for some unique spring break adventures that are off the beaten path.

Get SCUBA certified on the Komodo Islands of Indonesia

The Indonesian hub of Bali is swiftly becoming popular with spring break travelers, and although we wouldn’t begrudge its appeal (from ankle-deep snow to tropical bliss in just a day!) there are certainly plenty more fish in the sea. Pardon the pun. Indonesia, in fact, has over 15,000 insanely enticing islands to explore, and the islands of the Komodo Marine National Park rate as some of the best. This superlative UNESCO-listed archipelago is home of the magnificent Komodo dragon, the largest lizard on our planet, and boasts one of the world’s richest marine biodiversity. SCUBA-certification trips to unspoilt coral reefs, meeting schools of tropical fish, the ever-elusive manta rays and reef sharks, is an out-of-this-world spring break experience. Although many people base themselves in Labuan Bajo on Flores Island and take day trips to various dive sites every day, we recommend you plan a liveaboard experience to make the most out of your spring break in Indonesia.

Explore off the beaten path in the Amazon Jungle in Rurrenabaque, Bolivia

A multitude of nature lovers on spring break head to Costa Rica for a week of jungle experiences. Bona fide travel explorers and nature fanatics, however, choose to dive into the heart of the Amazon rainforest instead. In Bolivia’s Rurrenabaque, a remote and fascinating place about as far away from civilization as one could get, you’ll find your springboard to fantastic jungle experiences. From La Paz, the Bolivian capital, you must hop on a 6-seater plane, fly over the highest peak of the Andes Mountains, land on a strip of grass in the jungle basin and take a 4-hour SUV & canoe transfer to reach a smattering of incredible jungle lodges. These, by the way, are nothing more than simple cabanas on stilts. What a Bolivian Amazon experience lacks in comforts and luxury it more than makes up for in wilderness and wildlife perfection. Sloths, pink-bellied dolphins, caimans, howler monkeys and an infinite array of other creatures will be your daily companions, as you walk and canoe your way through impenetrable forests and ethereal waterways. This is one of the most remote – and expensive – places to visit in South America, but if you’re looking for a life-changing wilderness experience then it’s also one of the very best.

Take a historical tour de force in Colombia

The hit Netflix show, Narcos, may have caused a resurgence in interest in Colombia, a country which was – once upon a time – plagued by crime and drugs. Yet the country has actually been one of the most rewarding off-the-beaten-path spring break destinations for a number of years now, and recognized as one of the most culturally immersive places to visit in South America. The capital, Bogota, is only a 3-hour plane ride away from Florida and is the ideal base from where to explore the rest of the country. As vibrant and interesting as Bogota is, however, Cartagena is the city you really ought to spend most of your time discovering. This is one of the most revered destinations for US families wishing to experience a spring break vacation with a little more substance.

A UNESCO-listed architectural and historical gem, Cartagena boasts one of the best-preserved colonial Old Town Centers in all of the Americas. Stay in the heart of town for an added dash of old-school romance, or stay in Getsemani – a tried and tested backpacker haunt – and even the beach hood of Bocagrande, which is only a half-hour’s walk away from Old Town. Easter celebrations in Colombia are the largest and most important of the year, with the Good Friday procession a vibrant and culturally-enriched affair. Take a week or 10- day tour of Colombia and you’ll come home with a host of incredible experiences under your belt, as well as an enviable suntan.

Tackle an African safari on an overland expedition

Spring break adventures don’t come much better than on an African safari, yet if you think that driving around in a nondescript SUV, just one of two dozen vehicles looking out for a lion, then you obviously haven’t heard of overlanding adventure tours. With unique tour companies like Overlanding West Africa, you get to experience a side of Africa not many get to and have the chance to see off the beaten path attractions and have more in-depth cultural experiences with locals. On a tour, you get a professional and expert travel guide to take care of all the logistics and your own totally cool expedition truck to take you away from the hustle of tourist-ville. The Dakar to Marrakech tour stretches for a month starting from 17th April, which would require additional holiday time, yet know that there are at least a dozen other African overland companies running shorter tours throughout all of Africa. If your heart is set on endless savannah plains and roars of wild lions, then trust your travel agent to find you an available seat on an African adventure truck.

So take your next school vacation up a notch and follow our travel guide to a totally AWESOME and unique spring break adventure.

Weddings, Wedding, Wedding Idea, Wedding Traditions, Unique Weddings

5 Wedding Ideas Pulled from Southeast Asian Traditions

Finding wedding ideas can be a challenging and rewarding experience. A surefire way to throw an event to remember is to incorporate traditions from cultures outside your own. Steer clear of cliche ceremonies and take a peek into some Southeast Asian wedding traditions for some inspiration for your own nuptials. Each tradition is founded in history and heart — you’re sure to find something that speaks to your own love story.

Vietnam – Dam Hoi (Tea Ceremony)

A common tradition in Vietnamese weddings is the Dam Hoi ceremony. After the exchange of rings couples will pour wine or tea into the cups of attendees as a symbol of respect and sharing. The couple will serve their respective in-laws as a thanks for raising their children and to their new grandparents to show respect and to embrace of their new family. The family return congratulate the couple with jewelry and gifts. Some unique gifts are received among the Vietnamese couple such as nuts and betel leaves, these are to be chewed to symbolize dialogue between the couple and parents. Other more common gifts include wine, tea, fruits, pastries, a whole roasted pig, and sticky rice.

Laos – Baci Ceremony (Spirit Calling)

In Laos, betrothed couples prepare for the big day in a 30-60 minute ceremony held days before the actual wedding.The Baci Ceremony is meant to honor the spirits and reinforce harmony. Otherwise known as “spirit calling,” the Baci Ceremony gathers family and friends to prepare for the upcoming nuptials and to wish well upon the couple.

A handmade ‘pha khuan’ centerpiece made of marigolds, bamboo sticks, banana leaves, thread, and rice will hold folded banana leaves and candles placed within. Known as the ‘maak beng’, folded banana leaves will be the foundation of white string to be tied among the couple and guests. The pha khuan is placed on a white linen in the center of the room where the Baci Ceremony is held. The master of the ceremony will present a small amount of whisky and money wrapped in a banana leaf along with candles and flowers to the couple to invite wellbeing.

He then ties the white strings attached to the maak beng to connect all participants to form a continuous bonding of all attendees to the couple to offer blessings and wishes for the couple. Rice is thrown to represent the spirits and to wish good luck. Finally, as the procession finishes, an elder will make future predictions by looking at a formation of chicken wings and claws. This ceremony is then followed by the invitation to eat, drink, and dance in typical Laos fashion.

Cambodia – Hai Goan Gomloh (Groom’s Parade)

Traditionally, Cambodia is known for arranged marriages, the giving of dowry, and having weddings that last from one to three days. They hold multiple ceremonies to symbolically unite the couple and their families. One common tradition is the Hai Goan Gomloh, or “Groom’s Parade”. The Groom, along with friends and family bring silver and gold trays of fruit, desserts, and gifts to the house of the bride’s family. Gifts are then showcased throughout the house to show pride and richness brought from the Groom.

Another common Cambodian wedding ritual is the “Sien Doan Taa” or Tea Ceremony where families bow, burn incense, and offer tea to honor and call upon their ancestors to bestow good wishes and blessings upon the couple.

Malaysia – Berinai Ceremonies (Henna Staining)

Henna staining ceremonies called “Berinai” are very important in Malaysian culture. Henna is extracted from the henna leaf, regarded as a blessed item to cleanse and protect from evil, and is applied to represent unity in marriage. Typically henna is applied by close relatives, usually women and special friends of the couple, and takes place over three days. The first day is applied by close relatives called, “Berinai Curi.” On the second night, “Berinai Kecil,” henna is applied by neighbors and friends. Finally the most important henna ceremony “Berinai Besar” is held after the marriage ceremony. Family members on both sides take turns applying henna and a mixture of rice and flour to the palms and foreheads of the couple as a blessing.

Thailand – Rod Nam Sang (Shell Ceremony)

Before the wedding ceremony in Thailand, many couples have white string draped between their heads to symbolize independence of each person and their destiny of becoming one. Afterwards, an elder fills a conch shell with holy water and guests — starting with immediate family and ending with friends — pour the holy water over the hands of the couple to symbolize unity. The ritual is known as ‘Rod Nam,’ meaning to soak with water. After the Shell Ceremony each guest places a gift into a basket, typically the gift is a symbol of social status, the higher the status the more wealth they give to the couple.

Ribs, Chocolate, Valentine's Day, V-day, Valentines, Recipes

3 Chocolate Valentine’s Day Recipes that Aren’t Candy

As the world’s most beloved treat and fabled aphrodisiac, chocolate has been at the melting heart of Valentine’s Day celebrations since time immemorial. To help you celebrate lover’s day, we serve up a collection of our favorite Valentine’s Day chocolate recipes. Happy swooning!

Chocolate has come a long way since the days of the ancient Mesoamericans. Over 3,000 years ago in Mexico, the Aztecs and Mayas used cocoa powder to concoct frothy bitter drinks in which only the elite could afford to indulge. Nowadays, of course, chocolate is everywhere. And very good quality chocolate at that. No longer are we just gobbling sugar-laden chocolate down with abandon, or only using it to satisfy our sweet cravings. Our discerning tastes have spawned a new chocolate era where top-quality cacao, coupled with amazing and at times even unusual ingredients, is used with awe-inspiring creativity. Never more so than on Valentine’s Day, the most celebrated ‘perfect match occasion’ to decadent chocolate feasting.

Following are a few delectable chocolate recipes for a most unforgettable Valentine’s Day. From ancient Mexico all the way to your modern kitchen.

Spicy Chocolate Chicken – Pollo Mole

Traditionally, a Mexican pollo mole takes hours of painstaking cooking to prepare, but if there’s one thing which is guaranteed to kill any romantic feelings on Valentine’s Day, is having to slave over a hot stove for hours. So, to this end, we bring you a quick and easy spicy chocolate chicken dish which brings you all the flavors of this incredible tropical dish, minus all the hard work. Top it with freshly chopped coriander and a squeeze of lime and you’ll be in culinary heaven.

Spicy Chocolate Chicken - Pollo Mole

Save Print

Ingredients

1 pound diced chicken thigh fillets
1 tbsp olive oil
1 onion, finely diced
2 minced garlic cloves
1 celery stalk, finely diced
1 carrot, finely diced
3 cans black beans, drained and rinsed
1 can crushed tomatoes
1 tbsp chipotle chili powder
½ jalapeno, seeded and diced (more or less depending on your personal preference)
1 tbsp balsamic vinegar (the ‘balsamic’ taste dissipated and a sweet & salty twang remains)
1 red bell pepper, finely diced
1 cup freshly chopped coriander & 1 lime, squeezed
8 flour tortillas

Spices:

1 tbsp ground cumin powder
½ tbsp cinnamon
1 tsp red chili pepper flakes
½ tsp smoked paprika
1½ teaspoons unsweetened cocoa powder
salt and pepper to taste

Instructions

Season chicken with salt and pepper and brown in a little oil over a medium flame.
Once browned, add all other ingredients and simmer, over a low heat, for about 45 minutes.
Turn the flame off and allow to cool slightly before tasting. Only when slightly cooled will you get a feel for spiciness and saltiness. Adjust spices to taste and reheat before serving.
Top with freshly chopped coriander and lime juice and serve with toasted tortillas.

Chocolate Marinated Pork Ribs

A luscious marinade of bitter cocoa married with a heady concoction of warm spices like cinnamon, chilli and oregano. Perfect for mouthwatering grilled baby back ribs.

Chocolate Marinated Pork Ribs

Save Print

Ingredients

2 racks pork baby back ribs
1 tbsp olive oil
1⁄3 cup unsweetened cocoa powder
1⁄2 cup unrefined sugar
2 tbsp chili powder
2 tbsp rock salt
½ onion, grated
2 garlic cloves, crushed
1 tbsp dried oregano
1 tbsp dried mustard
1 tsp grated fresh ginger
2 tsp cinnamon powder
1 tsp allspice powder

Instructions

Combine all the ingredients except the ribs in a deep bowl and mix thoroughly.
Rub the ribs with the marinade, preferably with your hands, massaging the meat with the chocolate bath for a few minutes.
Wrap the marinated ribs with plastic wraps and refrigerate overnight.
On Valentine’s Day, take the ribs out of the fridge a couple of hours before you want to cook them.
Pre-heat oven to 375 degrees F.
Bake the ribs on baking paper for about 45 minutes. Turn once, increase temperature to 450, and finish baking for 15 more minutes.
Serve ribs with your favorite potato mash & salad.

Bacon & Dark Chocolate Ganache Cupcakes

I first came across the chocolate and bacon combination at a Naughty Nuri’s in Malaysia years ago and never forgot the experience. When I first spotted the sizzling bacon chocolate cake on the menu I hesitated, of course, but curiosity won over and my taste buds were so glad it did. The love affair between crunchy salty bacon and deep dark chocolate is absolutely out of this world. Why not try it and see?

Because bacon!

Bacon & Dark Chocolate Ganache Cupcakes

Save Print

Ingredients

Cupcakes

1½ cups softened butter
3 cups white sugar
5 eggs
2 tsp vanilla extract
2 cups all-purpose flour
¾ cup dark cocoa powder
½ tsp baking powder
1 tsp. salt
1¼ cup buttermilk

Ganache

2 bacon rashers
1 part butter, melted
2 parts dark chocolate

Instructions

Cupcakes

Preheat your oven to 325 degrees F and grease a muffin tray
Combine the flour, cocoa, baking powder and salt in a bowl.
In another bowl, combine the butter and sugar and cream until light and fluffy. Add the eggs one at a time and beat well, adding the vanilla essence with the last egg.
Add half the buttermilk to the egg mix and blend well, before adding half the flour mix and doing the same. Continue alternating until all is thoroughly mixed. Pour batter into the muffin form and bake for 15-20 minutes.

Ganache

Cook the bacon in a little oil until crispy, remove, allow to cool and roughly dice into small pieces.
In the same pan – and without cleaning it – add the butter and stir well to pick up the bacon grease.
Add the dark chocolate to the pan and stir continuously until all is melted. Mix in half the bacon bits and set aside to cool completely.
Once cooled, whip the ganache with a hand mixture until fluffy and aerated.
Cover the top of each muffin with the ganache and sprinkle the remaining bacon bits over the top.
Serve to your beloved at the end of your sumptuous Valentine’s Day dinner!

Oaxaca, Mexico Recipe: Cactus Salad with Aderezo Dressing

While in Oaxaca, Mexico, TropicsGourmet contributor Alejandro Filloy was able to enjoy an immersive cooking class that taught him to build traditional recipes from the region. He brought back with him a fun story and several recipes. Whip up this cactus salad with aderezo dressing for an appetizer or side dish that is never boring.

Cactus Salad with Aderezo Dressing Recipe

Cactus Salad with Dressing

Save Print

Ingredients

Salad

15 small cactus pads, with the spines removed and cubed
5 Avocado leaves
8 Epazote leaves
2 Tomatoes, cubed
½ large White onion, diced
1 cup of jicama, cubed

Aderezo Dressing

1 avocado
½ cup apple cider vinegar
1 handfull of cilantro
1 lime, juice
Salt
Oaxaca queso fresco

Instructions

Cactus Salad

Combine the tomatoes, the onion and the jicama in a bowl and set aside.
Add the cubed cacti to a pot of boiling water. Boil the cacti until it turns a darker shade of green, about 15 minutes.
Add the avocado and epazote leaves and let cool.
Once cooled, remove the avocado and epazote leaves and add the cacti to the rest of the ingredients.

Aderezo Dressing

In a blender, blend all ingredients except the cheese until a smooth consistency is reached.
Toss the Cactus Salad with the dressing.
Serve into individual plates and garnish with crumbled queso fresco.

Taste of Asia: Singapore Chilli Mud Crab Recipe

Chilli mud crab is the signature dish of Singapore. If you are making the trek to Singapore, be sure to check out our travel guide to finding the best chilli crab in Singapore. But you don’t have to travel to Asia to have this dish whenever you like. This recipe for chilli mud crab will bring a taste of Singapore to your dinner table, anytime you like.

Singapore Chilli Mud Crab Recipe

Singapore Chilli Mud Crab

Save Print

Ingredients

1 x 1kg crab (mud or otherwise)
2 x white onions, finely chopped
5 x small red chillies, finely chopped (add more to your liking)
3 teaspoons belacan (shrimp paste)
1 cup tomato puree
1 tablespoon tomato paste
¼ cup soy sauce
¼ cup sugar
2 tablespoons white vinegar
1 teaspoon cornstarch mixed with 1 cup warm water
1 egg, beaten
A pinch of salt
Handful of finely chopped coriander for garnish

Instructions

Prepare the crab for cooking by removing the top of the shell (keep!) and crack the claws once to infuse the flavors during cooking. Ask your fish-monger to show you how.
Puree the onion and chilli until a thick paste forms and add it to the shrimp paste.
Stir fry the paste in a little oil, in a very hot wok. After a few minutes you will notice that the paste changes color, after all the water evaporates.
Add the puree, tomato and soy sauce, vinegar, sugar, tomato paste, and salt. Fry for 30 seconds or so, blending thoroughly.
Add the cornstarch/water mix and let boil.
Add the crab pieces (including the top shell) and gently fold through until the shell turns red. Cook for 10 minutes.
Add the beaten egg and stir through for one minute.The crab is now ready!
Take out the top shell piece and arrange the crab pieces and sauce on a long silver tray.
Place the top shell over the dish and sprinkle with the chopped coriander.
Accompany with steamed rice, sweet breads or even a crusty baguette. The latter is actually a particularly ingenious option.
Make sure every one of your guests has a paper bib, a small bowl with warm water and a slice of lemon (for hand cleaning) and their own personal nut cracker.

Laos Recipes: Khao Khua, Laab, and Mok Pa

Laos recipes could be intimidating to the novice foodie, but with the right guidance, the results can be delicious. Based off of a culturally-immersive cooking class from contributor Laura Pattara, here are some Laos recipes to get you started on the cuisine.

Laos Recipes: Khao Khua, Laab, and Mok Pa

Khao Khua (toasted rice)

Khao Khua (roasted rice powder)

Save Print

The perfect staple for any Laos dish. Start with khao khua.

Ingredients

1 handful of rice grains

Instructions

Simply roast the rice in a frying pan without oil, until every grain has turned a dark shade of golden brown.
Ground to a powder using a mortar and pestle and you’re done!

Laab

Save Print

Ingredients

1 tablespoon oil
1 pound minced meat of your choice
1 cup finely diced shallots
2 cloves garlic, minced
Thinly sliced hot chillis
1 teaspoon brown sugar
1 tablespoon fermented fish sauce
1 handful each of shredded coriander, mint and sweet basil
1 thickly sliced cucumber
2 tablespoons roasted rice powder (*see recipe below!)
Juice of 1 lime

Instructions

Cook the mince, shallots, garlic, and chilis in a frying pan with oil.
Once cooked through, let the mince cool completely.
Once cooled, add the shredded herbs and roasted rice powder.
At last, mix the sugar, lime juice, and fish sauce in a separate bowl and drizzle on your salad.
Serve on a platter adorned with cucumber slices.

Mok Pa

Save Print

You’ll be hard-pressed to find a more delectable dish than Mok Pa almost anywhere in Asia. This fish stew is roasted in banana leaves. Parchment paper can be used in place of leaves if you can’t buy them where you live.

Ingredients

3 shallots, finely diced
1 clove garlic, sliced
1 spring onion
Chilli to taste, finely diced
2 lemongrass stalks, thinly sliced
1 handful dill
1 kaffir lime leaf
1 handful basil
1 pinch of salt
1 teaspoon roasted rice powder
1 teaspoon fermented fish sauce
1 fish fillet of your choice (white, preferably), diced in large pieces
Wrap: Banana leaves (3 per pouch) and bamboo string to tie

Instructions

Take all the ingredients except the fish fillet, banana leaves and bamboo string, and pound them in a mortar and pestle until you are left with a thick paste. This can take a while (15 minutes or so) and requires some effort, but it is imperative to be thorough with this process and ensure every ingredient (especially the lemongrass and kaffir lime leaf) is ground to a smooth cream. You can add drops of water to the mix if you find it too dry.
Fold the fish into the paste and mix well with your hands.
Place two banana leaves on top of each other (to form a cross), place a handful of fish mixture in the middle and fold the sides of the leaves to close.
Secure with bamboo string on all sides and make sure the pouch is sealed on all sides.
Roast over open coals or on a gas BBQ for 15 minutes.
Serve with sticky rice.

Simple Vegetarian Indian Recipes: Vegetable Pakora and Chana Masala

The beauty of experiencing new tropical foods like Indian recipes is that you can discover foods you never thought you would enjoy. That was the experience of contributor, Adam Meeker, on a trip to India. A self-described carnivore, Adam discovered through life-changing interactions with the locals that he actually loved vegetarian food.

Read about Adam’s journey in “How India Taught Me I Could Be a Vegetarian.”

Vegetarian Indian Recipes: Vegetable Pakora and Chana Masala

To enjoy those Indian vegetarian delights at homes, try a recipe for chana masala with a vegetable pakora appetizer.

Vegetable Pakora

Save Print

Ingredients

1 cup Chickpea Flour
2 tsp Oil
1 tsp Ground Cumin
1½ tsp Salt
1 -2 Chopped Green Chillies
½ cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1½ cup Sliced Onion

Instructions

Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach and set aside.
In separate bowl mix chickpea flour, ground cumin, salt and ½ cup water in bowl
Beat in a blender for 4-5 minutes creating a batter.
Add potatoes, cauliflower, spinach, cabbage, green chilies and oil into mix.
Let batter rest ½ hour in a warm place.
If it is too dry at this point add 1 or 2 spoons of water to soften. You do not want it too thick or too runny.
Heat one inch of oil to 375 degrees in deep frying pan over medium-high heat.
Use metal oil thermometer placed in the oil to ensure it reaches the desired temperature.
When oil is ready carefully lower tablespoons of batter mixture into the oil until golden brown on both sides.
Do not overlap pakora, leave space so that each piece is separate.
Fry pakora for 4-5 minutes turning occasionally until both sides are golden brown.
Drain on paper towels and serve immediately.
Serve with traditional Indian sides of coriander, mint chutney or tomato ketchup.

Chana Masala

Save Print

Ingredients

1.5 cups of white chickpeas
2 large onions
1 large tomato
1 tsp of chana masala spice blend
1 tsp of minced garlic
½ tsp of minced ginger
1 small bunch of cilantro
1 tsp of red chilli powder
1 tbsp of oil
1 tsp of salt

Instructions

Add 3.5 to 4 cups water with pinch of salt to chickpeas, cover and cook until softened
In separate pan heat oil and add chopped onions
Sauté onions until golden brown and add the ginger and garlic
Add chopped tomatoes and cook until they are mushy and soft
Cool and blend to a fine paste
Now drain and add the cooked chickpeas, chili powder, salt and bring to boil
Mix in chana masala spice blend until blended well
Allow to simmer for a few minutes until gravy thickens and garnish with cilantro
Serve with traditional Indian bread such as chapati, roti or naan

Ghana Staples: Peanut Soup and Fufu

A great place to step into West African cuisine is with the Ghana staples of peanut soup and fufu. Throughout the region, you’ll find a variety of spins on the peanut soup, but all will be accompanied by the food and doubles as a side and utensil. After preparing the soup, scoop of some fufu with your hands and dig into the peanut soup.

Fufu Recipe

Fufu

Save Print

West African, Ghana staple

Ingredients

2 pounds yams (or and equal amount yams to plantains)
1 teaspoon butter

Instructions

Places yams in cold water and bring to a boil.
Boil the yams until they are soft, about 30 minutes.
Remove the pot from heat. Cool yams with running water.
Drain all of the water.
Remove peels from yams.
Put the yams back into the pot or a bowl. Mash the yams with a masher or a spoon until smooth.(This part can take two people: one to hold the bowl and the other to stir. The fufu is tough!)
Shape fufu into balls and serve immediately. Use the fufu to scoop up meat and sauce.

Ghana Peanut Soup Recipe

Peanut Soup

Save Print

Ingredients

¼ cup oil, vegetable or olive
2 cups chicken stock
1 onion, diced
1 bell pepper, minced
4 cloves garlic, minced
1 hot chili pepper
2 carrots, chopped
4 tomatoes, chopped
1 cup natural peanut butter
Salt and pepper to taste.

Instructions

Using a saucepan, warm the oil over a medium flame.
Cook the onions until translucent.
Add garlic and cook for two minutes.
Add bell pepper, carrots, hot chili pepper, and tomatoes. Cook for 10 minutes.
Add chicken stock and reduce soup to a simmer for 15 minutes or until everything is tender.
Add peanut butter. Simmer for five minutes, stirring often.
Stew should be thick and smooth. Add salt and pepper to taste.

Must-Try South Indian Recipes

Indian food has gained affection all around the world for its rich and exciting flavors. Among the curries and naan in global Indian restaurants, there’s a culture of food with a depth that has yet to be explored for many people. South Indian recipes have their own set of ingredients, spices, and combinations with a particular flair.

The defining characteristic of South Indian food is that flour is typically made with rice versus wheat flour. White rice is a staple of many dishes and idli — a steamed rice caked made with lentils — can be found from street vendors and restaurants across the region.

If a trip to South Indian isn’t in your near future, you can have the culinary experience in your own home. Whip up these delicious dishes in your kitchen to enjoy South Indian food without stepping on a plane.

South Indian Recipes

Rava Dosa

Dosa, Recipes, Tropics, TropicsGourmet, Indian

Rava Dosa

Save Print

Ingredients

½ cup of semolina
½ cup of rice flour
2 tablespoons of regular white flour
2¼ cups of warm water
1 green chilli finely chopped
½ white onion, finely chopped

Instructions

Combine all ingredients and allow to sit for 20 minutes (Rava dosa does not need to ferment overnight like regular dosa)
Pour with a ladle into a non-stick shallow pan lined with butter
Cook until golden brown and crisp

Pork Vindaloo

Save Print

Ingredients

1kg Pork Shoulder, cut into cubes
2 Onions, finely chopped
Coriander leaves, finely chopped
1 teaspoon chilli powder
250ml chicken stock
Cooked basmati rice, to serve

For marinade:

6 green cardamom pods
black peppercorns, one teaspoon
125ml palm or red wine vinegar
1 tablespoon ginger, finely grated
4 garlic cloves, finely grated
2 teaspoon ground coriander
1 teaspoon ground cumin
10 small dried chillies
Pinch of turmeric
Pinch of sugar
Pinch of ground cloves

Instructions

Combine all ingredients of marinade and grind with pestle and mortar until fine
Add to pork and mix well, leave overnight
Cook onions with chilli powder before adding pork and cooking until browned, around five minutes
Add stock as well as any extra marinade and allow dish to simmer for 45 minutes to one hour
When sauce is thickened and meat tender to the touch, serve with the rice before sprinkling with coriander leaves