Your guide to the food and culture of the tropics

Category : Travel

Living abroad, Working in a Foreign Country, Tropics, Tropical, Tropical Country, Digital Nomad, TropicsGourmet

5 Tips for Working and Living Abroad

Ever since I can remember, I’ve dreamt of spending an entire year living abroad and working in a tropical paradise. I fantasized about living in my bikini and sarong, finding a gorgeous beachside cabana from where I would write fantastical travel guides, and boasting a perennial tan which would make all my friends back in Australia green with envy. As I prepare to celebrate my second full year of living and working in Southeast Asia, I now realize how idealistic I had been.

Setting up life in the tropics isn’t exactly how I dreamed it would be, except those special moments when it actually is. I have indeed lived and worked in beachside cabanas, alternating days between writing and swimming in turquoise waters. I’ve had countless adventures, enjoyed stunning weather, and gorged on more exotic food than I care to admit. But I’ve also had endless frustrating moments, wasted days on end looking for that one guesthouse with decent internet connection, suffered deep bouts of homesickness, and fought tooth and nail to resist the endless distractions which can make the “working” part of my life in the tropics exceedingly challenging. Sometimes, it’s difficult to find motivation to work when a picture-perfect beach keeps beckoning for your attention.

If you’ve read our guide on How to Quit Your Job and Travel the World in 5 Steps you will have gained insight into  what it takes to pack your life and hit the road; the kind of odd jobs you could seek and the challenges you should expect. But traveling the world and moving abroad are two very distinct experiences. They may seem quite similar, at first. Yes, it’s still a great idea to leave without debt, declutter your life, and keep expectations at bay. But once you get on that plane, it’ll be a whole different ballgame. You’ll probably be looking for a permanent job, will want to make some local friends, and enjoy a much more stable life, albeit in a foreign country.

Before you pack your bags, read our 5 Tips on Working and Living Abroad, to help prepare you for an experience that is bound to be both exasperating and utterly exhilarating

 1. Do your homework and pick your destination wisely

Just because you had an absolute blast on your last holiday to Laos, it doesn’t mean that living and working there will be a breeze. There is a very good reason why some countries are awash with expats, and others not so much. Laos is an incredibly wild and wondrous country to explore at length but the lack of infrastructure outside the major cities means that, unless you plan to go for just a couple of months, life can be quite difficult.

Every tropical region of the world boasts a few tried and tested havens which offer a great balance of exotic life and modern amenities. No matter how different the countries may be, they all offer very similar benefits: inexpensive accommodation and food, a glorious climate, great infrastructure, decent internet connection, excellent health care, and an already established expat community. Irrespective of the kind of work you wish to pursue, these are all things which will be invaluable to you. The most popular tropical countries for expats are Panama, Ecuador, Malaysia, Thailand, Mexico, and Indonesia, although the last is a superb example of how localized most ideal destinations can be. Bali is by far the most revered expat corner of Indonesia and is worlds apart from other Indonesian islands, many of which lack all the basic requirements for a comfortable long-term life. Except for the dreamy climate

2. Set up contacts before you arrive

Life is infinitely easier with friends. This couldn’t be more critical than when you’re planning to live thousands of miles away from your family and closest buddies. Although it will be near impossible to establish friendships online in your chosen tropical paradise, it is certainly possible (and advisable) to set up contacts before you even arrive. Whether it’s to find the right accommodation or job, learn all about the particular ways in which a country works, set up language lessons, or learn about the latest visa regulations – among a gazillion other details – you’ll need to get in touch with a close-knit group of experienced expats.

Before reaching Bali, a friend put me onto the Bali Expat Facebook page and it swiftly became my go-to point of reference for just about everything. Through this group, I found a brilliant long-term rental apartment, a great visa agent, an orthopedic specialist, a ton of fantastic restaurants and stunning hidden gems not mentioned in any guide book. If your chosen country has a sizable expat community, scour the internet for expat social groups, forums, and FB pages. They’re bound to exist.

3. Have a clear idea of what kind of work you’d like to do

Living and working in a tropical paradise is now easier than it’s ever been. Gone are the days where you’d have to depend on fruit picking or casual bar work to get by. With the dawn of the internet and the rise of the digital nomad lifestyle, your work options are considerable. That said, you’ll need to be extremely resourceful and adaptable if you wish to earn a reasonable amount of money. What will help you tremendously, is if you can manage to set up a location-independent job before you even leave home.  

Digital nomading is the most exciting thing to have happened to wanderlusters like myself and the internet is brimming with great guides on specific places that are ideal for this kind of work (such as 10 tropical islands and beach towns for digital nomads). There are as copious stories of people who successfully transferred their skills from their office desk to, well, anywhere! Not sure what a digital nomad is? Then read How to Quit Your Job and Become a Digital Nomad before you do anything else.

Yet as popular as this option is, it isn’t the only choice you have when you decide to live and work in a tropical paradise.  Your chosen country’s visa regulations will determine whether you can work there full-time, or only part-time (or not at all), whether you need to be sponsored for a job before you arrive, or whether you can simply look for work once there. Aside the ever-popular resort, bar and restaurant work, you can run a guesthouse or campsite, you can be a tour guide, work for an NGO in an aid-related job, and – arguably the most popular choice of all – you can teach English. There is a lot of information online on how to go about teaching English as a second language and, more importantly, how to secure a job abroad, but I found Nomadic Matt’s Teach English Abroad guide book particularly useful.

Although you probably won’t get rich doing any of these jobs, you’re pretty much guaranteed a higher quality of life, simply due to the low cost of living in most tropical countries. This is, perhaps more than anything else, the biggest incentive to living and working in a tropical paradise. 

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4. Be savvy about your finances

Having no financial commitments at home is the single most important factor that will help you live and work comfortably in a tropical paradise. This includes having no personal belongings in expensive storage units having no credit card balance to repay and no ongoing payments for mobile phones, bank loans, or anything else. Your life abroad will be immensely easier knowing the only income you must secure, is for your living expenses. In some tropical countries, anything between USD 600 and USD 1000 per month) is an obtainable goal and one that will guarantee you a nice and comfy life with a little extra travel money to boot. As a rule of thumb, you should have enough savings to support yourself in your tropical paradise for a minimum of 6 months. That is, of course, unless you already have a job secured abroad. InternationalLiving is a wonderful resource for expat-wannabes and, although highly-subjective, their monthly living cost guides are quite spot on.

Making a financial plan is quite imperative and something you ought to do before you ever leave home. From having emergency funds at the ready for a swift trip home in case of emergency, to having a credit card linked to your home account that charges no fee for foreign transactions, creating a comprehensive financial plan is a great idea. If you want to apply for a more travel-friendly credit card, it’s wise to do this well before you quit your job and move out of your home. Most banks don’t like issuing credit cards to expats as they are seen as high-risk, so get whatever new cards you need before you become an actual expat.

Although it is quite easy to live for years on end in a tropical country without ever opening up a local bank account, your life may be made immensely easier if you do. Especially if you want to rent an apartment or house under your own name, and work for a local company that can only deposit your pay in a local account. Each country has very specific requirements. Some may require you to have a permanent residency visa, whilst others may be content with a simple minimum balance of a couple thousand dollars, even if you are there on a working visa. Make sure you know exactly what’s required in your tropical country of choice, before you leave home.

5. Don’t be afraid to indulge in some home comforts

You’ve no doubt heard about the “expat bubbles” which exist in just about every tropical country on the planet: Australians who only socialize with Australians in Bali, and Americans who only eat at western restaurants in Costa Rica. You’ve also no doubt promised yourself you will never do that, right?  That you’ll be different, that you’ll only ever eat the local food and only ever socialize with locals. I certainly had this notion when I moved to Southeast Asia. Yet it took barely 6 months for the yearning of home comforts to begin. Although I am still very adamant not to create a life for myself which is nothing more than my home-life in a more exotic setting, there’s something to be said for occasional splurges and indulgences of home comforts. Those comforts actually help me to live in this region for an extended period of time. Because there’s only so much nasi goreng a girl can take.

The most important thing to remember when planning on happily living and working in a tropical paradise, is that even paradise can quickly lose its sparkle, most especially when you are sick and/or lonely. It’s imperative to create a comfort bubble which includes fellow expats from your home country (but not exclusively), and splurge on a few home comforts which will make you miss home a little bit less. This includes paying more for an air-conditioned room in a guesthouse, if only to enjoy some respite from the oppressive tropical heat. I’ve met plenty of people who threw in the towel and went back home, just because they didn’t include enough comforts in their everyday life.

Living and working in a Tropical Paradise can seem overwhelming at first, but hopefully we’ve given you some invaluable tips to help you on your way. And remember, as with everything in life, no experience is ever all good or all bad. Keep your expectations in check, do your homework, and you could be off on the absolute adventure of a lifetime.

Travel, TropicsGourmet, Global, Wanderlust, Quit your job

How to Quit Your Job and Travel the World in 5 Steps

 

Three years ago most days where the same, I would struggle to keep my focus as my mind drifted towards the wild places and adventures I craved.  Why could some people feel perfectly content with their 9-5’s, but I was somehow haunted by the places I hadn’t yet been?

In May of 2013, I was 29 years old and doing meaningful work with at-risk youth in urban Minneapolis.  I enjoyed my job, but often times I still found myself sitting at my desk unfulfilled.  I scrolled through pictures of my past adventures and longed for new ones, but the reality was I had debt: student loans, car loans, a mortgage, monthly bills and no money left to do the one thing I desired; travel.

As the weeks and months went on my desire to travel grew.  As I scoured the Internet seeking wisdom or at least a temporary reprieve from my stationary existence I happened across a TED Talks aptly entitled: Sell your crap, Pay off your debt, Do what you love. The second it ended I sent the link to my wife, she was on board and that night on the way home I bought a map of the world and a few markers and we started planning.  As our plans to travel internationally grew, I subsequently began learning all about the idea of van life.  It fascinated me and fit perfectly into our vision of simplifying and minimizing.  There was this whole world of people going against the materialistic, consumerism society and thriving by placing value on experiences instead of things.  Living out of our 95′ VW Eurovan forced us to be conscious about how we live and gave us freedom from want.  Every night was a new place to call home and we got to interact with other people who call the road home. Our winters took us to 15 countries and our summers to over 40 states and 30 national parks.  Here is my advice to anyone looking to do what we did.

How to Quit Your Job and Travel the World in 5 Steps

  1.  Tell people. 

 

When we made the decision to deliberately walk away from a conventional, safe lifestyle we made it a point to start telling others our plan.  By speaking it out loud we were making ourselves accountable to the idea.  We started with close friends and family and had no idea what to expect, but what we found was that most people were excited for us, others were nervous and some doubted us.  Regardless it felt good to get it out there, saying it made it real, it was no longer just an idea.

  1. Money matters.

 

The biggest question we get.  How do you fund all of this?  We started immediately liquidating all the things that cluttered our closets and garage.  Every penny made went towards our debt.  After selling all of the things we didn’t need/use we turned our focus to the big ticket, selling our house.  We had bought our house as a short-sale and put a lot of work into fixing it up and it paid off for us in the end.  We also never missed an opportunity to make money along the way.  From roofing a house, to painting a barn, picking rocks in a field, even janitorial work. We traded careers for part time jobs and full time travel and we wouldn’t change it.

  1.  Enlist your friends and family.

 

Our biggest assets were our friends and family.  We found that many people wish they would or could have done something similar and even those who would never consider it wanted to be a part of our story.  People helped us in every way imaginable.  From letting us store belongings with them to watching our dog for us.  Trips to the airport, a spot to park our van, and the unequivocal moral boost of a hot shower and real meal.  

  1.  Be frugal.

 

Our trip began as a 6-8 month trip that has blossomed into two and a half years and counting.  We realized quickly that we loved our new life and that by being frugal we could make it last longer.  We took every opportunity from sharing most meals to sleeping in cheap hostels and learning to negotiate EVERYTHING we did.  While living in our van we refused to pay for camping and always searched out free campsites from Wal-Mart parking lots to road-side pull outs.  We loaded up on condiments from restaurants, ate from the dollar menu, shared a phone literally anything to stretch our dollar just a little further.  A little bit of sacrifice can take you a long way.

  1.  Remember it’s not easy.

 

If you follow some glamorous Instagram account with incredible pictures from all over the world or perfect shots of van life, you may have an unrealistic idea of what full-time travel is really like.  The truth is the real adventure happens in the time between each of those pictures.  It is a lot of work to get to these places.  We’ve been stranded in airports for days.  I’ve stripped to my underwear in 100-degree buses with no AC and shivered uncontrollably for hours on freezing overnight trains.  Three a.m. border crossings, food poisoning, and the mental drain of unavoidable, in-your-face poverty.  Running out of gas in the middle of Alaska, sleeping in some legitimately creepy places, but it’s all part of the deal and it all goes right along with our motto, “It’s either a good time or a good story.”

 

As I write this we’ve been “home” for a few months now. At first – as I always do after returning from an extended trip – I felt enormous relief.   It felt good to be back amongst the familiar comforts of American life, to work a 9-5, eat out and watch TV, but every time I return it fades quicker.  I already have that itch again, that desire to throw a pack on my back and fill up my passport with stamps and my mind with memories from the unknown.  Hopefully I’ll see you out there.

Dosa, South India, South Indian Food,

The Next Indian Food You Need to Try

Groggy from a twenty-something hour train journey, I arrived in the small South India town of Gokarna. Starving after an endless chain of samosas, I stumbled into the run-down restaurant at six in the morning. Not knowing what to order, and too exhausted to even think about it, I simply pointed to the plate of the only other customer in the restaurant and said: “Same”. In minutes I was presented with a metal tray piled high with rice. Although ravenous, I refused to believe that this alone could be my breakfast, my first taste of South Indian Food. I needn’t have worried. Just then, a parade of dishes made it’s way to the table, vegetables of all ilk cooked in every which way. Dry, fried okra with mustard seeds, slow-cooked aubergine, sour mango in an alarmingly deep-red gravy, soupy tamarind sambar, it was all there. The lot was gone in minutes and as I sat back smiling, stomach and mind replenished, I thought to myself that if this was the way people ate down here, maybe I should stick around.

Across the world, diners have been privy to the delights of Indian food for years. Whether it’s freshly baked naan or an aromatic, luscious masala curry, foodies from London to Los Angeles have well and truly embraced the spicy sensations of the subcontinent. Yet for all of its deliciousness, the type of Indian food enjoyed by the West is only the tip of the culinary iceberg. In the nation’s tropical south, menus become considerably more unusual to the foreign eye, with a whole range of new flavours, textures, and ingredients waiting to be experienced. From personal experience I can say that, for those adventurous enough to try, this distinct cuisine can provide a fresh take on Indian food that is as delicious as it is enlightening.

 

South Indian Food, how’s it different?

Perhaps the primary difference between north and south Indian cuisine is the substitution of wheat flour for rice flour. After months of delicious yet heavy roti, chapati and naan, I was relieved to see it all replaced by products that are altogether lighter on the stomach. Fragrant white rice is the region’s most popular staple, yet derivatives like idli – a steamed rice cake made with lentils – are widely consumed on roadsides and in restaurants across the south. A classic south Indian breakfast, and one that I ate every other day, consists of two idli served alongside a fried savoury donut called vada. Creamy coconut chutneys are eaten with these starches to add flavour and texture, whilst their mildness can provide a soothing start to the day. After weeks of fiery hot curries and ghee-heavy snacks in the north, I personally found that a steamed idli or two can provide welcome respite for travellers with tender tummies, who will find south India much more forgiving.

 

Dosa, India, Indian Food, South India, South Indian Food, Snacks, Street Food

Dosa – King of snacks

A truly amazing south Indian delicacy, and still something of an unknown quantity in the rest of the world, dosa are crispy rice flour pancakes that are eaten throughout tropical India. One of the most memorable culinary highlights from my six month trip in India was ordering a gigantic dosa at a roadside stall in Munnar, Kerala. For foreigners like me, it’s hard to imagine a pancake made this way and the results were tastebud altering. The combination of pillowy interior and crisp edges flipped my perception of what a pancake should be, whilst the inclusion of spices and all manner of dipping sauces sent me into a kind of gastronomic hyperventilation. These snacks, which fuel workers and businessmen across the south, are made using a mixture of rice and black lentil flour, with the batter allowed to ferment overnight.  After this the dosa are fried on large round griddles and served rolled-up like a crepe, if you order a masala dosa, there will be a potato based mixture waiting for you inside. My personal favourites were those that come served on a banana leaf alongside a palette of sauces including spicy-sour tamarind sambar and coconut chutney, which manage to compliment each other wonderfully.

Using a 4:1 ratio of rice flour to gram flour, it’s easy to make dosa at home, just be sure to allow the batter to ferment overnight to make sure it stays light and retains it’s characteristic taste. In south India, dosa is one of the most popular snack foods around, meaning you can enjoy it’s crispy, savoury charms at any time of day. They vary across India but are truly at their best in the south, where they’re served either thin and crispy or thick and pillowy depending on where you might be. One of the very best I’ve tried is rava dosa, which includes semolina and whole spices in the batter to produce a pancake crispier than anything else around and packed with flavours. Steer clear of air conditioned chains and head for the streets because, in tropical south India, the best dosas of all can found in the most unassuming of locations.

 

Not just for veggies

Whilst northern India is home to classics like Tandoori chicken and Lamb Rogan Josh, the vast majority of people in the region maintain a strict vegetarian diet for religious reasons. In the south however, many people eat non-veg dishes on a weekly basis, regardless of whether they are Christian, Muslim or indeed Hindu. During my time in the south I relished this. In Kerala, India’s most socially advanced state, I ate some of the best food I have eaten anywhere on earth. A large Muslim population has resulted in a diverse and delicious local cuisine that’s famous across the subcontinent. Known as Malabar food, it is a melange of Arab, Persian and European influences that draws heavily on the region’s sprawling coastline. The area is a playground for food obsessed westerners like me, with seafood plentiful and dishes such as shrimp coconut curry and chilli fried fish available at seemingly every food stand and hole in the wall eatery. In fact, one of the very best things I ate anywhere in India was the rava fried fish in Mangalore, Karnataka. Imagine classic British fish and chips made in a style not too different from southern frying. The inclusion of semolina in the batter made the chunks of fish uncommonly crispy and after washing it all down with a few cold beers at a slightly run down joint, I wanted for nothing. The fact that this delicious meal was served up by a miserable, tedious looking patron on sticky tables that were comfortably older than me, made things just that bit more interesting.

Further north in Goa, a sizeable Christian population has given birth to some stellar porcine delights, too. It was there that I gorged on sausages and cold cuts aplenty, my stomach yearning for a taste of Europe after five months on the subcontinent. Perhaps the area’s best-known dish is Pork Vindaloo, a fiery curry of Portuguese origins that embodies southern India’s rich colonial heritage. Made with palm vinegar and lashings of red chilli, it is at once a spicy and sour curry that takes on a richness from the slow-cooked pork meat, whose use is a rarity throughout India. The best place to eat the authentic Pork Vindaloo is in the Goan capital of Panjim at fusion restaurant Viva Panjim. There, the seamless melding together of European and Indian techniques keeps locals and tourists flocking back for more porky delights. For me, it’s one of the best pork dishes I’ve ever eaten. Whilst there was plenty of spice, the overall flavour of the tender, slow-cooked meat was never compromised, and it’s this sense of balance that separates good Indian chefs from average ones. In fact, the Vindaloo was so tasty that I went back twice in two days, and I’m not even ashamed.

Whilst everyone loves an order of chicken korma or a verdant portion of saag paneer from their local takeout spot, sometimes the classics can feel a little tired. In south India, I learned what tropical should be. The ingenious use of local produce, combined with the area’s ethnic and historical diversity, has resulted in something exceptional. The region presents foodies with an entirely new facet of tantalising cuisine that’s still not quite on the radar. Before it becomes the next big thing, open yourself up to the flavours of south India, you’ll never look back.

If you want to create the flavors of South India in your own home, check out our recipes for Rava Dosa and Pork Vindaloo. 

Fufu, Ghana, West Africa, Yams

Don’t Chew the Fufu: A Guide to Dining in West Africa

The first rule I learned in Ghana was to not chew the fufu.

On my second day in Kumasi, Ghana’s garden city in West Africa, we were ushered into a small wooden structure. Inside on the dirt floor was a big-bellied pot of soup whose contents were rolling red and brown, spitting stew into small puddles on the floor. 

The heat and moisture produced pools of dirt behind our elbows and knees. Flies buzzed around us, but we didn’t swat them. We were too tired from spending all day in the sun and were eager for our next meal.

We were all new college graduates who arrived in West Africa to start our careers in development. Our NGO, or non-governmental organization, implemented peer-to-peer tutoring programs in rural Ghana. Our roles were to create and manage those programs from the ground up, which was much easier said than done. Much like eating fufu.

“To finish today’s training we will learn to eat fufu,” my coordinator said candidly with a grin.

The reputation of the fufu proceeded itself. It’s either loved or hated, and too often misunderstood. I had heard about fufu and garnered mixed reviews from “decent” to “something I would never try again”.

A bowl plopped down in front of me. A starchy white ball was surrounded by a brown soup and a piece of meat. It smelled faintly of peanuts and beef, but I knew that it wasn’t cow’s meat.

“Use your hands,” my coordinator said. There were no forks or spoons on the table.

I tore off a piece of the starchy ball and dunked it into the stew. With the consistency of unbaked bread, the ball tasted like mild sourdough. The soup was thick and oily with the hint of roasted peanuts and meat. I tried to chew it when my coordinator stopped me.

“Don’t chew the fufu,” he said. “You are supposed to let it slide down your throat. We never chew the fufu.”

I watched first. My coordinator tore off a piece of fufu and flattened it with his thumb. He scooped up some of the stew and he placed it into his mouth and swallowed. No chewing necessary.

Determined, I tried again. I tried to swallow, but found that it was easier to let the soggy starch slide down my throat. I continued, letting the fufu slide down with greater certainty until I finished my bowl.

I’m not going to lie: it wasn’t my favorite thing I tried during my seven months in Ghana. (That would be “bofroat”, which is like a round donut!) But trying fufu was my most memorable food experience in West Africa because it is such a special part of the culture. It’s communal to make, communal to eat, and quintessentially Ghanaian.

Everywhere you will go in Ghana the locals will ask you (curious and half-amused): “Did you try fufu yet?” It’s not known to be popular amongst foreigners, but you do get credit (and laughs!) for trying!

What is fufu exactly?

Fufu is a starchy ball made from yams and sometimes combined with plantains. Variations of it are common across the African continent, but in Ghana yams are pounded with butter into soft balls to produce the fufu.

It can be served with soup or meat. The most common variation in Ghana is a peanut soup served with bushmeat, with the fufu ball placed into the bowl of soup. “Bushmeat” is a blanket term used to describe animals that live in the African bush, which include rodents and ground-hog-like animals.

Fufu is a unique dish that is both a daily meal and served on special occasions with fish, like on Easter. Fufu is best shared with friends and family as a communal meal, as it is also communal to make.

It takes at least two people to transform the yams into fufu. One person pounds the yams with a large wooden spoon and another turns the fufu so that the consistency is even.

If you think you are bold enough to try making fufu and peanut soup like the Ghanaians do, here’s a recipe you can make in any kitchen. 

 

1197px-Batak_Warriors_60011135_edit

A Peek Into Indonesia’s Dark Culinary Customs

I love nasi goreng as much as the next traveller in a remote region of Southeast Asia, but after six weeks of eating nothing but fried rice, my taste buds were craving different Indonesian cuisine.

Sumatra is Indonesia’s jewel. The sixth largest island in the world is literally – and figuratively speaking – a world away from uber-famous Bali, that pocket of tropical island gorgeousness that’s besieged by over 2 million visitors every year. Visitors go in search of stunning stretches of beach, crystalline waters, idyllic temperatures and an easy and inexpensive vacation. Bali’s abundance of water sports, and an array of delectable food holds the visitors hostage for weeks on end. A great majority of visitors make their pilgrimage to Bali a yearly ritual, yet only a few intrepid explorers stretch their horizons all the way north to Sumatra.

In my travels lost in the highlands of northern Sumatra, as I faced yet another serving of nasi goreng, I somewhat understood why I hadn’t run into a single Western tourist in weeks.

 

Indonesian Cuisine, fried rice

 

Don’t get me wrong. Sumatra is stunning. Beyond stunning, in fact. One of the most fascinating and interesting destinations I’ve had the good fortune of visiting in this past year. Its remoteness, ruggedness, and lack of major tourist infrastructure is key to the fascination.

And possibly due to the lack of (almost) anything other than fried rice and fried eggs. There are few places left in Southeast Asia, where one can feel as far remote from Western civilization as one would ever wish to be.

I could always feast on fried fish, sold by the bucket-loads by every other street-food stand in every village. Yet the oppressive tropical heat and mountains of complimentary flies have a remarkably unappetizing effect.

Lake Toba: Sumatra’s most ‘touristy’ destination

After weeks of exploring the northern reaches of the island, I head to Lake Toba, the reputed highlight. I’m in sore need of a rest in beautiful and fresh surroundings, up high on the shores of the largest volcanic crater on earth.

I’m lured here by the promise not only of cooler temps, but also a most interesting cuisine culture.

Lake Toba is inhabited by the Batak people, the last known cannibal tribe in the world to have given up their taste for human flesh. In pre-colonial times, the Bataks indulged in ritual cannibalism, which is one not induced by a simple lack of food, but rather a belief that eating an enemy warrior’s organs – as well as the palms of the feet and hands – and drinking his blood, strengthens one’s tendi, or ‘soul energy’.  Apparently, roasted over an open fire and seasoned with salt, lime, and chilies, human is quite the delectable treat.

Before the Bataks were converted to Christianity, it is alleged they consumed anything that moved: from rather unfortunate captured enemies to monkeys, rats, bats and common household pets like dogs and cats. All of this is not particularly disturbing to me, as the history of macabre feastings is certainly not an uncommon thing in history, just about anywhere on earth.

Yet what I hadn’t expected, was to discover much of it is still practiced throughout Indonesia, and not only in remote and lesser visited places like West Timor, which sees even fewer tourists than Sumatra.

When old habits die hard…

I’d barely been in the Batak region for five minutes when I noticed the local’s uncanny penchant for cute, fluffy, fat puppies. Every second home boasts at least half a dozen of the furry creatures in its front yard, all happily playing. The overabundance of dogs in this North Sumatra province was made all the more obvious by the fact that I’d just spent almost a whole month in the Aceh Province, on the very northern tip of the island. Aceh is the most Islamic corner of Indonesia and one of the few places in the world where spotting even a single stray dog is simply impossible. In Islamic canonical hadeeths (sayings of Muhammed), dogs are considered unclean and even demonic, and their presence in the community is simply not tolerated.

Spend enough time in developing countries and you begin to understand a whole new set of life priorities. In places where subsistent living is de rigeur, no-one’s going to have half a dozen “pet dogs” to feed. On Samosir Island, in the heart of Lake Toba, it is plainly obvious that people breed and grow puppies the way one would chickens or pigs. For food.

They say old habits die hard and that is most certainly true of Batak cuisine. Over the last century and a half, they may have been gently forced to give up on eating fellow humans, yet this proud, indigenous and fierce culture is not modernizing without a fight. Alongside some truly mouthwatering dishes, you’ll also find roasted dog served, albeit mainly on Sundays and special occasions like weddings. Curiously enough, many people here do keep some dogs as pets, and although we may find the incongruity of this concept unfathomable (eating the same animal you’d happily keep as a pet), the Bataks have a solution to this quagmire: they only eat dog from neighboring villages.

Biang is the word for dog meat in Sumatra and B1 (or RW) the “undercover” term to look out for on menus. Either to avoid it or to try it, if you’re an adventurous and open-minded traveler. It turns out I am neither, so chose to steer clear of any meat dishes on Sundays, lest I feed on Fido by mistake. Because as much as I am fascinated by unusual culinary customs, most especially in the tropics, I reserve the right to let my eyes do the research instead of my taste buds.

Roasted dog is not the only dish reserved for festive occasions here.  Monkey and snake also make rare appearances at fancy village-wide culinary gatherings.  And Sumatra is certainly not the only place where you can find slightly unusual, and even gory, ingredients.

In North Sulawesi, you’ll find a whole market dedicated to the macabre delights of the native Minahasa people, including python steaks drowned in rica-rica sauce (with lemongrass and chili), bush-rat kebabs, and deep-fried bats. The Minahasa are world-renowned for their bizarre culinary habits, and have single-handedly almost depleted their region of endangered species such as tarsier (a type of small monkey) and kuskus (an endemic marsupial). The local government has endeavored to stop such ancient culinary practices – lest there be no more creatures left on Sulawesi – so the above-mentioned treats are nowadays very difficult (and exorbitantly expensive) to find. But Sulawesi is one of those places where food taboos don’t exist. Being remote and way off the Southeast Asian tourist trail means ancient traditions still survive with unabashed abandon.

Head to Tomohon Market on any given Saturday, and you’ll rub shoulders with local islanders who’ve spent the week catching just about anything with a heartbeat. If you’re blessed with a strong stomach, you can read more about the reputed ‘world’s most macabre market’. But beware, the photos are not for the faint of heart.

The more palatable side of Batak cuisine

Luckily, Indonesian cuisine boasts so many truly special and scrumptious dishes that delving into its darker side can easily be avoided. Even modern Batak cuisine is an utterly delightful affair, influenced by Indian and Arabic spices — with heavy doses of wild chives and andaliman, a local Batak pepper.  Finally feasting on freshly caught carp, lake lobsters, and suckling pig, does wonders for the nomadic taste-bud in Sumatra. — Batak cuisine is varied, tasty and incredibly unique.

Spending the last night in Lake Toba, I indulged my taste buds on a vegetable and chicken taco, topped with grated cheese, and complemented with a side of tangy guacamole. Because although full cultural immersion is something to behold when one travels, it does not mean one is not allowed a few rare exceptions.

 

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Mind Your Manners: How to Feast in the Tropics Without Offending Anyone

When it comes to table manners and food etiquette, it’s safe to say that most of us, whilst growing up, had only a few essential rules to remember. Keeping your mouth firmly shut whilst chewing, elbows off the table, and ‘don’t play with your food!’ being among the most common in Western countries. Pack your bags and start travelling to the tropics and you’ll soon realize how difficult it can be to mind your table manners abroad. No matter how hard you try, you’re bound to inadvertently do the wrong thing, all the while smugly thinking you’ll go down in history as the world’s best dinner guest. From cleaning up every morsel of food on your plate, to using a fork precisely as you were taught as a child, there are countless table customs in tropical countries that are different to what you are accustomed to. Some customs are unique to one particular country, others shared by several. Yet to outsiders, all can seem utterly bizarre.

When travelling, it’s ever so easy to suffer a bout of foot-in-mouth disease by doing all the wrong things (following travel etiquette tips go a long way in ensuring this doesn’t happen to you) yet none are as grievous (well, almost) as breaking major rules at the dinner table.

So brush up on your tropical table manners before booking that ticket to your dream destination and make sure you know how to feast away with the locals….without offending anyone.

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DON’T be on time – Venezuela and Tanzania

Punctuality is one of those “good manners” most revered back home, Everyone knows that showing up late for dinner – either in a restaurant or someone’s home – is considered very poor form. Not in Venezuela and Tanzania! In these two tropical havens, it’s punctuality that is considered rude. The local recommendation is that you show up about 15 minutes later than invited, so as not to appear greedy or excessively eager. In fact, this is only one of over a dozen dining etiquette tips for Venezuela, although the ‘do not get drunk during dinner’ should be an adopted habit in just about every country on the planet you visit. Perhaps, along with ‘never speak with a mouth full of food’!

DON’T talk business at the dinner table – Bolivia

In Western countries, we are often brought up to never discuss two subjects at the dinner table: politics and religion. But in Bolivia, it’s blatantly rude to chat about business over a meal. Sharing a meal is something that’s revered as a sociable event that’s meant to enrich relationships, not your bank account. This rule also applies to business lunches with colleagues or clients! If you’re invited to a meal while in Bolivia on business, it’s customary to wait until the host brings up the subject of work before cascading into a brainstorming session. If business is never brought up, then consider yourself lucky. Your host thinks very highly of you if he/she has invited you out to a delectable local meal with no ulterior motives. Follow this comprehensive Bolivia dining etiquette guide if you’re headed to Bolivia for an extended period of time and really want to impress your hosts. Buen provecho!

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DON’T finish all the food on your plate – Cambodia and the Philippines

I can’t remember the countless times I was forced to sit at the table as a child, long after my brother had been allowed to get up, because I had yet to finish all the food on my plate. Had I known leaving some food on your plate is a show of gratitude in some tropical countries, I certainly would have used that as my argument! Although it is indeed customary to polish off your plate in most countries the world over, there are a few exceptions where doing so signals to your hosts that they didn’t cook, or order, enough food for you. Be polite and leave a mouthful on your plate when travelling through Cambodia or the Philippines, but be mindful of the poverty found in both gorgeous nations. Leaving just a little food is considered good manners, but letting half a plate of food go to waste, not so much.

DON’T ever use your left hand to handle food – Thailand, Laos, Cambodia, India, Ethiopia

Eating with your hands is one of the most delectable customs you’ll ever come across. There’s something inherently earthy about not tasting metal with every bite. Plus, dropping food in your mouth with your fingers is messy and insanely fun. However, let it be known – lest you be ostracized from your host country for all eternity – that it’s only your right hand that should EVER (and we mean EVER!) be used as a utensil. In tropical countries where toilet paper is redundant, a bucket of water and your left hand is an acceptable replacement. Because of sanitary conditions, the left hand is obviously considered unclean, no matter how many times your wash and sanitize. Practice eating with your left hand tied behind your back, before you even leave home, and you’ll have the custom down to a fine art!

DO drop some food on the floor – Peru & Bolivia

Here’s another custom that would have sent my mum screaming! In Peru and Bolivia it is customary to drop a little of your food and drink on the ground before the start of every meal. This beautiful Andean custom dates back hundreds of years, and is meant to represent your “sacrifice” to Pachamama, or Mother Earth. She gifts you all that wonderful food, so it’s only polite to offer some of it back to her. This custom originates from an ancient ritual called ch’alla, which also includes burying of offerings to the goddess of fertility and Earth Mother.

However, it’s worth noting that, nowadays, you’ll only come across this thoughtful custom in high-altitude villages inhabited by ethnic Andean folks. So keep that in mind before you start flinging mouthfuls of food on the floor in posh restaurants in the capital cities!

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DON’T use the fork the way (you think) it’s intended – Thailand

Who on earth would have ever thought that we’ve been using forks the wrong away all these years? In Thailand, it is considered very impolite to put food in your mouth with your fork. Instead, the fork is used to pass food onto your spoon, and that’s the only utensil that should ever touch your lips. Go figure…

…Except in Nigeria

To make things even more complicated, it’s worth noting that in Nigeria, particularly among the Kagoro tribe, women are not allowed to use spoons at all as this is akin to communicating with the Devil. So if you happen to be female, and visiting areas of Nigeria where the Kagoros are prevalent, play it safe and use a fork.

Follow our handy tips and brush up on your tropical table manners before you travel, and we guarantee you will go down in history as the world’s best dinner guest.

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How India Taught Me I Could Be a Vegetarian

On a sunset camel safari deep in the northern deserts of India, I found myself peeling potatoes and splitting peas as I shared a conversation with Kheta our desert guide.  On a simple bed of coals he produced a meal of vegetable pakora, chapati, and bushman bread.  Although the food was basic, the moment itself was more complex than that.  We ate with our bare hands squatting around a fire as our guides beat on the drum and sang songs passed down through generations.  An intimate experience, facilitated by food.

I found myself at a crossroads in India.  A self-professed carnivore, I consume meat as often as allows and then some.  Travel only increases this desire with the irresistible lure of cheap and tasty street food.  A fresh kabob cooking over the glow of hot coals in a dingy alley somewhere in the third world is my idea of fine dining.  However, with the majority of India embracing vegetarianism and wanting to connect closer with the culture, I embarked upon a vegetarian journey of my own.

I ordered blindly at first, often uncertain of what would emerge on my plate, but curious about this new vegetarian world.  Food is its own language and with each new dish I tried I became more fluent.  I avoided the websites and books for recommendations and instead walked around each new town in search for a place brimming with locals.

More often than not this led me to a shack with dirty walls and floors, where a sheet serves as a door to the kitchen and flaps wildly exposing the sweaty chef cooking in a dimly lit and unventilated room the size of a closet.  Unlike the tourist restaurants nothing here is catered or doctored to western palates, you are given full access to the authentic tastes of India.

Sometimes I found myself simply pointing at what someone else was having. Other times, I would ask the server for a recommendation. More than not, I would point to something on the menu that I had never had before.  The bottom line is that I was seldom disappointed.  The variation and combination of different dishes kept me more than satisfied for over two months as I explored the boundaries of Indian cuisine daily.

One of the first dishes I tasted upon arriving in India was chana masala.  Distinctively Indian, yet not too foreign to my taste buds. It was a perfect introduction.  If you’re looking to mix it up without scaring off the kids or the guests, try this simplified version of the Indian favorite.  While you’re waiting, serve up some vegetable pakora for a light and easy-to-make snack.  Enjoy!

 

 

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The Best Food Trucks in Puerto Rico

Puerto Rico is renowned as a fantastic foodie destination, with street food attracting the most acclaim. Amazing food trucks seem to have completely taken over every corner of the island. What makes food trucks in Puerto Rico so insanely delicious is that they take authentic Latino recipes, add a signature sauce or special ingredient, and serve it to you in a North American-style serving size. You can always trust a Tico Tripleta three-meat sandwich to be big enough to feed a small tribe, for example.

Tico Tripleta at Plazoleta del Puerto, San Juan

Just a block back from San Juan’s port you’ll find a whole strip of food carts, grilling and frying up a storm. Here is where you’ll find Tico Tripleta, the homonymous food truck that serves up the best Tico Tripleta sandwiches in the country. A carnivorous trifecta of chicken, beef and ham, the tripleta is a meat lover’s dream come true. Each meat is marinated in herbs and spices and grilled to perfection. Then the generous bun is slathered with lashings of mustard, mayo and ketchup to complete this giant. Exceptionally tasty and very filling, a Tico Tripleta would have to rate as one of the world’s best sandwiches and, in its native Puerto Rico, is considered a national dish and object of much patriotic pride.

Pinchos at Guaynabo

If the Tico Tripleta is the Puerto Rican version of the world-famous Cuban meat sandwich, then pinchos are their equivalent of Arabic shish-kebabs – only better. Skewers of meat or seafood are marinated and grilled over open coals. The pinchos are then served, for just a couple of dollars, with a chunk of crusty bread. When the meat quality is high – which in Tico speak means high fat for high flavor – and the marinade this delicious, you’ll need little else. Sometimes, a particularly health-conscious food stand owner will add a piece of bell pepper or onion to the skewer. Pinchos are grilled and sold all over the country – it’s easy to find this treat on nearly every street corner like Starbucks in other parts of the world. The best pinchos food truck in Puerto Rico? The one with the longest queue, of course!

Willy’s Pinchos is more of a street food stand rather than a truck (a wheel-less food truck, perhaps?) and attracts diners from all corners of the country. Local, crazy cheap, and incredibly popular, the chicken, pork or mixed meat pinchos here are to die for. The place is casual, brimming with friendly locals and also serves cold beer. What more could one ask for?

Everything at El Naqui, Guaynabo

El Naqui Food Truck is one of those Puerto Rican institutions one would follow to the moon and back. A masterful chef-of-all-trades,  El Naqui serves up quite a few local street food specialties, one more drool worthy than the next. Their biggest seller is the Naqui burger, which comes with chicken, pork or beef and is – surprisingly – small enough to savor two in one sitting if you’re a hearty eater. Topped with shoestring fries and a most delicious burger sauce, the meat at Naqui is marinated, grilled and shredded. The pork ribs with garlic aioli fries would make for a fabulous second course and, if you have room for dessert (make sure you do), then just fill it in with the rotating daily special. Whatever it is, you can rest assured it’s scrumptious and super filling.

Seafood galore at Luquillo Kioskos, Mata de Platano, Luquillo

When the best food on your trip came served in a plastic cup, you know you’re on to a winner. Grilled lime and garlic marinated octopus, tender lobster tacos, and plantains stuffed with seafood are the main drawcards of the chain of stalls and food trucks at Luquillo Kioskos on Mata de Platano. Complemented by frozen cocktails and crispy cold beers, the selection of food here is mind-blowing. So much so, that the biggest challenge will not be deciding what to try first, and which food truck to accost, but visiting only once. The location of this food truck mecca is perfect, with a gorgeous beach just meters away. Add to that a vibrant vibe and mass of friendly locals and you’ve got yourself one of Puerto Rico’s very best foodie hubs.

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6 Places to Spend Spring Break if You Don’t Want to Party with Frat Bros

Want to plan a spring escape but don’t feel like dealing with the typical locales filled with wild foam parties and tequila-guzzling college students? Avoid spring breaking co-eds and set your sights on some alternative tropical destinations.

We’ve handpicked five alternative Spring Break destinations that all offer sun, sea, sand, and an added special something.

1. Railey Beach, Thailand

Get off the grid at Railey Beach in Thailand (also known as Rai Leh). This remote paradise hotspot sits on a picturesque peninsula between the bustling city of Krabi and the popular tourist haunt of Ao Nang. Only accessible by boat, thanks to the jutting cliffs that cut it off from the mainland, it’s the ideal place to escape the stresses of daily life.

Though the beach doesn’t get that busy, there is plenty to do for a week-long trip. As well as sunbathing and cocktail-slurping, there are plenty of reggae bars to check out, like The Last Bar and Joy Beach Bar, and the opportunity to rock climb up some of the impressive limestone cliffs.

2. Hanoi, Vietnam

For a more culturally-focused affair, Hanoi is the place to go. Packed full of fun travellers on the hunt for a good time, it also boasts an eclectic selection of museums, temples, and historic sites, like the Hoa Lo Prison and the Opera House, to keep your curiosity flowing.

When you’re ready to kick back with a few beers and soak up the good life, head to Ho Tay Lake, where spring break celebrations take place in full force every year. The areas surrounding the lake are alive with cool boutiques, bistros, and a burgeoning art scene.

3. The Galapagos Islands, Ecuador

 

If the idea of soaking up the sun on a paradise island floats your boat, but partying with the masses doesn’t, consider the Galapagos Islands as your Spring Break destination. Nature-lovers will feel right at home among the unique wildlife on offer – like giant tortoises, marine iguanas, and bright-footed birds.
When you’re not chilling out with the local critters, there’s plenty to get up to, including cruises, conservation projects (including sea lion monitoring and giant tortoise breeding), diving, and surfing. For adventurous Spring Breakers, nearby Isla San Cristobal offers the opportunity to snorkel alongside stingrays and sharks – how’s that for a holiday to remember?

4. Isla Margarita, Venezuela

 

Venezuela often gets overlooked in favor of its neighbors, but its islands are some of the best in South America. Isla Margarita in particular is a haven of shore-side antics for the American spring breaker.

Set 40km from the mainland against a backdrop of breath-taking scenery – we’re talking palm-fringed beaches, pristine white sands, and turquoise shallows that seem to go on forever – the island is a playground for thrill-seekers and beach-goers. The island’s history that dates back to Columbus’ colonization means there are plenty of pretty colonial villages to sip beer in, including Porlamar and Juan Griego.Visit San Carlos de Borromeo Fortress to see the colonial fortress that helped ward off island intruders in the days of pirates and privateers.

5. Diani Beach, Kenya

 

Diani Beach in Kenya offers all the ingredients for a perfect spring break trip, including soft white sands, clear blue waters, ample bars and restaurants – Madafoos is a popular choice, serving fresh African dishes right on the beach front. The samosas in particular come highly recommended from visitors.
But this isn’t your average spring break hotspot, because there’s also the opportunity of going on a spectacular safari trip during your stay. Book a excursion — options are available from day trips to multiple overnight excursions —  and you can see some of Africa’s most majestic creatures up close. You’ll definitely have stories to share when you get back about zebras, elephants, and other exotic wildlife you spotted.

6. Anjuna Beach, Goa

Exotic beach lovers, look no further! Goa’s mesmerising collection of sprawling beaches, palm-fringed forests, and impossibly blue waters make a paradise backdrop for your spring break. Among Goa’s beach collections, Anjuna Beach is the best of the best.

 

In addition to a lively collection of bars (enjoy a cocktail while puffing on a hookah pipe for a relaxing experience at Curlies Beach Shackk, for example), restaurants, and boutiques lining the shore, there are local markets and street stalls for the culturally-inclined spring breaker. Anjuna oozes a laid-back, hippy vibe, and is well-loved for its full-moon parties, where revellers rock out on the beach into the wee hours of the morning.
If you want your spring break experience to be more than raucous parties in the usual hotspots, but you still want the fun and the sun, these alternative destinations have you covered.

 

 

 

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5 Mouthwatering Tropical Desserts From Around the World

The luscious landscapes, exotic fruits, and plentiful chocolate sources make the tropics an unmatched resource for desserts. Many of these sweet treats have achieved a level of cult following — both from natives and travelling admirers. If the idea of coconuts, decadent chocolate, bananas, and other tropical flavors has your mouth watering, we have pulled together a guide to help you know where you should aim your sails to enjoy the best cult desserts of the tropics.

You can start right here.

Cendol, Malaysia

On a blistering hot tropical day, there are very few snacks that can refresh and replenish your energy like a bowl of cendol. At first glance, cendol looks eerily like a milky vegetable soup. A type of neon-colored milky vegetable soup. The first-time visitor to Malaysia may find cendol’s appearance a little disconcerting, yet if you can get over the texture of the ingredients – a main ingredient being starched jelly noodles – then you’ll be lapping it all up in no time. Cendol is a very traditional, much-beloved dessert in Southeast Asia – and in Malaysia, it absolutely reigns supreme. Cendol is a delectable concoction of colored rice flour noodles, drowning in a bowl of palm sugar sweetened coconut milk, and shaved ice.. The best in the country? Definitely in historic Georgetown on Penang Island, where the cult-following of Penang Road Famous Teochew Cendol stand have made it the country’s most celebrated.

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Brigadeiro, Brazil

Travel to Brazil and you’ll no doubt find about a dozen spectacularly delicious desserts in which to indulge. Renowned for growing the world’s best nuts, tropical fruits and chocolate, Brazil has invented a whole cuisine around super-sweet fried foods smothered either in flowing chocolate or coconut milk and, more often than not, both. The most famous dessert in Brazil is the brigadeiro, a densely rich chocolate truffle ball made of cocoa powder, condensed milk and pure butter, all melted and amalgamated over a low heat. Once the thick, heavenly mix has cooled, superb bite-sized balls are made and rolled in chocolate sprinkles. Because, why not?

Banana & Chocolate Pancake, Laos

This may not be the fanciest dessert in the tropical world, but in this neck of the Southeast Asian woods, the banana and chocolate pancake is about as cult as a dessert can get. There’s even a whole tourist trail named after the delicious-at-any-time treat. The Banana Pancake Trail marks out a well-trodden backpacker route that sees thousands of visitors crisscross this region every year. Although you’ll find pancake stalls adorning every second street corner of at least half a dozen countries, it is in Laos where the pancake’s fame originated, and it’s right here that you’ll find it at its yummiest. The most coveted pancakes are those found at the night-markets of Luang Prabang, where sellers out-grill themselves to offer variations which include banana and Nutella (the most popular of all), evaporated milk, shaved coconut, and even ice-cream.

 

Banana Na Binja, Aruba

Caribbean desserts are known for being a drool-worthy, perfect blend of Spanish and African flavors. Sweeter and naughtier than most, desserts in the Caribbean are usually quite rich, both in flavor and content. Luckily, guilty pleasures are part and parcel of a vacation in the Caribbean, so whether it be the Bahamas, Aruba or St Lucia, you can indulge to your heart’s content without feeling guilty about the extra calorific splurge. After all, kilojoules on holiday don’t count, right? Head to Aruba and reward your taste buds with endless serves of banana na binja, delectable grilled plantains, which are doused in a sauce made of dark brown sugar, port wine and water, and spiced with a pinch of cinnamon. The whole brew is then cooked on low heat for a few minutes until the sauce reduces and thickens.

Churros y Chocolate, Mexico

The country whose ancient culture invented chocolate is arguably the best tropical dessert destination of all. Once you learn that Mexicans include chocolate in their chicken dishes, you realize what cacao-obsessed cuisine you’ll have at the tip of your taste buds. With the addition of ripe coconuts, flowy caramel and exotic fruits, the list of desserts in Mexican cuisine is quite extensive. Although you’ll find delicious famous South American desserts here, like sweet rice puddings, caramel flan, and pan dulces (sweet breads), there is one dessert that has earned a cult following in Mexico: churros. No matter how mouthwatering the pastry of these scrumptious fried strip donuts may be in other countries, it’s the quality of the chocolate dipping sauces served in Mexico that macipe}kes them the very best. One could skip the churros and simply drink the chocolate sauce, but that may be a bit rude. Think of churros as your heavenly fried dough spoons and savor that chocolate gold like it’s your last day on earth.

 

Want to replicate the taste of Mexico at home? Then follow our easy recipes for making churros y chocolate at home, and turn your next dinner party into a smashing fiesta!

 

5 Mouthwatering Tropical Desserts From Around the World
 
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Ingredients
For the churros
  • Canola oil for frying
  • 1 cup all-purpose flour
  • 3 medium-sized eggs
  • 3 tablespoons unsalted butter
  • A pinch of salt
  • 2 tablespoons sugar
For the topping
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
For the chocolate sauce
  • ¾ cup heavy cream
  • 1.5 cups good quality dark chocolate, melted over a double broiler
Instructions
  1. Heat the canola oil to 375 degrees Fahrenheit
  2. Melt the butter, sugar and salt with 1 cup of water, in a heavy-set pan, over low heat
  3. Slowly incorporate the flour a little at a time to the warm mix, stirring and mixing with a wooden spoon
  4. Add the 3 eggs, one at a time, and continue to stir as you go along until all is mixed well
  5. Take a piping bag with a meta star-shaped tip, and fill with the dough mix
  6. Once the oil has reached the desired temperature, drop the dough strips into the oil, cutting them with scissors when about 6 inches long. Fry until golden brown
  7. While the churros are frying, add the cinnamon to the cup of sugar and mix thoroughly
  8. Once churros are fried, remove from oil with slotted spoon and drain on absorbent paper for a minute
  9. Roll the churros in the cinnamon sugar and serve, piping hot, alongside a bowl of melted chocolate