Jamaican Bush Tea: The Bitter Herb, the Better Body

The first time I took a sip of a loose-leaf-brewed Jasmine white tea was like falling in love. I remember every detail: being 20 and idealistic, thinking I could conquer the world but needing refuge from the whale of a task, attempting to penetrate Moby Dick with nothing but my intellect. I remember the pearl color of the stained ceramic cup, the floral aroma filling the room, the light flavors dancing on my tongue. When I finally took a drink there was no going back.

In that moment, I had become a part of the tradition and history of herbal brewing and, according to the 3rd century medical text by Hua Tuo Master Hua’s Classic of the Central Viscera, has origins in Shang dynasty China. While we may see this delicious experience as merely an alternative to coffee or as a relaxing hobby in the age of the suburban dynasty, there is a long standing medicinal history tied to tea brewing. Fun fact: Chinese Pu’erh tea was not allowed into the United States for some time because of its use as a medical remedy. This is not exclusive to China as such herbal brews exist within cultures around the world. I was particularly fascinated by the stories I heard of the Jamaican “bush tea” and its rumored ability to fight HIV and AIDS. What I found was a much deeper belief in the potency of the herbal drink.

Origins of Jamaican Bush Tea

This “bush tea” is actually made from a very bitter herb known as cerasee that is quite revered in many tropical countries. Scientifically known as momordica charantia, cerasee originates in Africa and the Middle East but can be found all over the world today. The belief amongst the older generation is that this bitter breakfast drink serves as a blood cleanser and can even help manage diabetes. There haven’t been many official studies on the tea itself, but I doubt you could convince locals that it lacks powerful health benefits. The herb contains nutrients like iron, vitamins A and C, phosphorus, and alkaloids thus as little as weekly consumption is believed to prevent colds, headaches, influenza, jaundice, and stomach aches.

Often coerced, even kids reluctantly drink the bitter beverage. As expected, they ask that the tea be sweetened with brown sugar, honey or condensed milk to make it palatable. If sweeteners are not quite your cup of tea, there are a number of herbal combinations and additions that are used to make “bush tea” into something you would, dare I say, enjoy. Read on to discover some of the locals’ favorite flavor combinations that add palatable flavors to the cerasee that makes us bush tea.

Lemon Grass

A favorite of many is lemon grass, also known as fever grass as it’s used to treat, not surprisingly, fevers. Wild lemon grass is very accessible as it grows in rural Jamaica and it adds a delightful hint of lemon flavor to the brew.

Ginger

Sometimes ginger root, also cultivated on the island, is added to decongest mucous and soothe digestive discomfort. Ginger has been shown to destroy ovarian cancer cells and slows the loss of brain cells, making it effective against Alzheimer’s disease.

Black Mint

Another very popular herbal enhancement is the mint leaf. The addition of mint is used to combat nausea, headache, vomiting, and any general “bad feelings.” Even though most enjoy mint cerasee tea in the morning, it’s given to young children at bedtime since it aids in relaxing the muscles. It is easily grown and cared for since it requires no special handling nor fertilizer.

Bizzy

Locals looking to relieve ailments like menstrual cramps, headaches, rheumatism, nausea, and vomiting, turn to the kola nut. Also known as the bizzy nut, it is grated, boiled, then sweetened to make it ready for consumption. Due to the caffeine in the kola nut, bizzy tea is believed to also aid in weight loss.

Lime Leaf

The leaves of the lime tree are just as green as the fruit it bears thus by adding the leaves, the tea is given a distinct green appearance. These leaves also carry the flavor of lime, making for a pleasant addition to cerasee. In addition to color and flavor, it is believed the lime leaf also maintains the benefits that the fruit has and is used for high blood pressure, peptic ulcers, colds, asthma, and may also be used as a sedative.

One could find cerasee and other “bush teas” in health food and grocery stores packed in bags like any other branded tea and is less bitter for general consumption. This might be the perfect addition to your shopping list if you’re looking to bring a piece of Jamaica, and its herbal remedies, home with you.

The Bahamian Cocktail That Could Cost You $750

On two separate occasions, I’ve visited the Bahamas to soak up the sun, shuffle my barefoot toes through the white sand beaches, scuba dive in the crystal clear blue water, and – most importantly – to forget about life for a while. While my two adventures to island paradise have been memorable in countless ways, each visit has bestowed upon me two cravings I have still yet to satisfy stateside – Conch Fritters and Goombay Smashes.

Each of the sun-kissed delicacies cannot be forged or replicated anywhere in the world. When I think of the Bahamas, I think of enjoying afternoon appetizers and ice-cold cocktails while playing a friendly game of Cribbage with the locals under the gazebo grill by the pool. Conch Fritters are a traditional Bahamian appetizer similar to what Americans know as hush puppies. Every restaurant, grill, or street side vendor uses their own unique set of ingredients and spices, but commonly red and green bell peppers are used along with salt, cayenne pepper, and red pepper flakes to give it that touch of heat that Bahamians seem to be particularly fond of. Egg and flour are mixed with spices and fresh chopped vegetables to form a batter that is dropped a spoonful at a time into hot oil and fried to a crisp, golden brown. The one thing that distinguishes a Conch Fritter from a bland American hush puppie is the conch itself.

Conch is a deliciously wonderful shellfish that in native to the coasts of the Caribbean, including the islands of the Bahamas. Conch is finely diced and worked into the batter in the same manner as the other ingredients and it makes the dish shine. Without the hint of conch, it’s a generic ball of batter that’s deep-fried and turns into a pre-hangover stomach ache. It’s almost as if the conch itself provides soothing properties to the human stomach lining that fights off the liquor that’s used to chase them down.

If you’re going to chase down a traditional Bahamian Conch Fritter, there’s no better cocktail to indulge in than a Goombay Smash – the quintessential island cocktail comprised of rum and natural juices. As far as I know, they don’t exist outside of Nassau. Of course, there’s a good chance I’m wrong, but I would equate it to being a kid and thinking teachers don’t exist outside of the classroom. Sometimes it’s better to hold your dreams dear to your heart and not face reality. The islands and Goombay Smashes provide an opportunity to do just that.

The bartender at the Westwind Club in Nassau where I stayed, graciously informed me I could put as many helpings of Conch Fritters and as many glasses of Goombay Smashes as I’d like on my room tab. I thought that was genius given the fact that I could keep my cash for other endeavors. The problem with that, I found out at the end of my week long stay, is that I didn’t keep track of what I was drinking. Or eating. Keep in mind, the grill at the club is only open for lunch and early happy hour, and I managed to rack up five orders of Conch Fritters during my six day stay and I’m still not exactly sure how many Goombay Smashes. An order of six Conch Fritters was $4.75 as I recall, and my six-day tab was $750. Ten years later, I still refuse to do the math.

I never did get the exact recipe used for Conch Fritters from the cook at the club – I’m convinced it was different everyday depending on the ingredients he happened to have on hand – but I did get the concoction for Goombay Smashes from Donny the bartender.

Goombay Smash Recipe

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Ingredients

One Part Light Rum
One Part Dark Rum
One Part Pina Colada Mix (Found by the handle at any grocery store)
Two Parts Orange Juice

Instructions

Mix all vigorously in a two-quart pitcher and serve over ice in your favorite cocktail glass.
Garnish with a cherry.

While I didn’t get the chef’s name nor did I manage to wrangle away his mysterious conch fritter recipe, here’s a basic recipe anyone can use at home and expand on to their likings and taste.

**Tip: I’d go with more than a pinch on the cayenne pepper. You want your fritters to have a little island kick to them.

A Cultural and Immersive Cooking Experience in Oaxaca

7 Nov 2015
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afilloy
Travel

If you are like me, when traveling you love having the full cultural experience: insight into people’s day-to-day lives, cultural history, native food, language, and color. Rarely have I had the opportunity to experience all aspects of a culture intimately in one day, but I received the gift on a recent trip to Mexico with my daughter Alana for her 19th birthday.

In search of the most authentic experience as possible, we decided to spend a few days in Oaxaca in south central Mexico. Oaxaca is an amazing melting pot of indigenous culture — dating back to before the Spanish colonization with 16 distinct groups that each hold their own unique language and a shared cooking tradition. Our research turned up several cooking class options in Oaxaca. We decided on Sabor Zapoteco in Teotitlán del Valle, run by Reyna Mendoza, as it seemed a full immersion option. I contacted Reyna and asked if she would change the content to a Mole Negro class — to which she graciously agreed –so we were on.

At 9:00 on a warm, sunny Oaxaca morning we met our driver Manuel at the entrance of the Ethnobotanical Museum for the trip to Teotitlán del Valle. After a pleasant 30 minute ride across corn and agave fields, we arrived at Reyna’s home, just as her neighbor was coming home with a donkey-load of firewood — a clear sign of the cultural experience in store for the day. Reyna greeted us at the large front gate that lead to a pressed earth courtyard. A large, open kitchen served as the anchor of a three-house compound where her family has lived for four generations.

After a brief introduction to the menu for the day — black mole, jicama and nopal salad with cilantro avocado dressing, chipil rice and tomatillo, and pasilla pepper Oaxaca salsa — we took our baskets and started the three-block stroll to the market. Far from the large and crowded markets we were expecting, the Teotitlán market is an intimate affair where everyone knows each other. Rather than merchants these are mostly producers selling the product of their small plots and workshops.

Initially, there was some shock at the dubious sanitary practices (by Western standards) of the meat section,but it quickly wore off as I took in the scene of mostly women in traditional garb, all speaking Zapotec. These same people have inhabited this land for thousands of years, as unadulterated as you can get after centuries of western development knocking at their door.

As Reyna navigated the market she stopped to greet what seemed like every other person with a soft shake of the wrist and a smiling Zac xtili (good morning in Zapotec). Later she would explain the Teotitlán community system, where each citizen must serve in the local community support groups in order to get accepted and supplied with basic services such as water and power. Foreigners cannot own property and can only really join the community through marriage. These practices have kept the customs and culture of the Zapotec society alive in the Oaxaca valley.

After buying the ingredients we were missing –avocados, Oaxaca cheese, epazote leaves, cilantro, and some beautiful wild green tomatillos — we headed back to the kitchen. I took advantage of the opportunity to to pick up some essentials: quesillo (string cheese) to snack on later at the hotel, chocolate, a few souvenirs, and the traditional huacas to drink mezcal.

Back at the kitchen, we indulged in in a classic Oaxaca chocolate to build energy to start cooking. Reyna used Oaxaca cocoa prepared in a class earlier in the week and whipped up this magical beverage with the traditional molinillo. After this invigorating repose, we were ready to hit the stove.

Reyna’s is a traditional kitchen with a Zapotecan wood burning stove – two large clay comales built into an adobe base. These stoves are surprisingly versatile. We ended up cooking all the meal there– only resorting to a modern stove to keep the mole warm. The other two utensils essential to the traditional Mexican kitchen are the molcajete and the metate. In Western cooking today, the food processor has taken over the molcajete and metate role. The results, while close, are not the same.

Reyna, Alana and I all took our turns at the metate — processing tool that requires a real physical commitment. After 10 minutes at it I surrendered, admitting I was not delivering either on quality or speed. Alana, on the other hand, performed like a pro and carried the day to deliver a mole worthy of any Zapotecan celebration. I was more successful with the more utilitarian and familiar Molcajete (Mexico’s version of a mortar and pestle), and was quite satisfied with my tomatillo sauce and avocado dressing.

After four hours between the market visit and food preparation, we were ready to enjoy the fruit of our labor. We started with a small huaca of mezcal to open our appetite. Reyna’s open kitchen with typical Oaxaca textiles and clay pottery was the perfect setting for this very amazing mix of both bold and fresh flavors.

If you want to bring a taste of Oaxaca to your own dinner table, check out our recipes for cactus salsa and aderezo dressing.

5 Food and Drink Pairs that Were Meant to Be Together

The sun’s beating down, you’re on a vine-laden veranda overlooking the sea, and you’re browsing the menu for the perfect dish. Just as you’ve pinpointed which dish you’re going to order, the waiter comes over and asks what drink you want. Cue more frantic menu perusing. There’s an art to pairing food and drink, but when you get it right it can really add another dimension to your ethnic recipes around the world. Pretty much every food and travel guide will tell you which dishes to eat from where, and they might even tell which wines, beers, and spirits are most popular in certain regions, but they rarely teach you which drinks work best with which dishes.

Across the tropics there is a diverse range of traditional dishes, each one boasting its own unique flavor made from local ingredients and spices. To bring out the unique flavors in each dish, try pairing the perfect boozy beverage and make it a complete meal.

1.Mexico: Enchiladas and Pale Ales

Enchiladas are the quintessential dish in Mexican cuisine. Made using corn tortillas with a variety of fillings – everything from meat, cheese, beans, vegetables, seafood, and chicken – topped off with a hot pepper sauce, enchiladas are both savory and spicy.

To bring out the combination of savory and spice, pair enchiladas with a pale ale. A popular option is the American Pale Ale from Mexico’s neighbor to the north. The zesty, citrus flavor contrasts well with the darker, heavier flavors of the pepper sauce and sets off the slight sweetness of the tortillas perfectly.

2.Costa Rica: Ceviche and Light, Fruity Wine

Ceviche is a versatile Costa Rican dish served up in a range of different styles consisting of freshly caught raw fish that’s been marinated well in lime juice and herbs. It receives its fiery kick from a combination of garlic, hot pepper, and onion. Ceviche’s versatility lends itself to be served with tortilla chips, crackers, pita bread, or even in a bowl by itself.

Light, fruity wines like Riesling and Pinot Grigio are the perfect accompaniment to ceviche. Anything heavier makes the dish taste thick, but you need to have a bit of acidity in your wine to make the handful of flavors in ceviche really shine. Jill Gubesch, wine director of Frontera Grill and Topolobampo in Chicago, says that “if the wine doesn’t have as much acidity as the dish, it can fall flat and the wine will taste sweet.”

3.Brazil: Moqueca and Caipirinhas

Brazilian seafood stew, known in Portuguese as Moqueca, is a classic favorite thanks to the powerful combination of fish and shellfish, vegetables, and coconut milk. Traditionally the stew is simmered for hours in a clay pot to create a tender and smoky flavor that’s both comforting and filling.

Brazil’s national cocktails, Caipirinhas – made with Brazilian rum, sugar, and lime – are the perfect accompaniment to moqueca. The cachaca (Brazil’s answer to rum) brings the tomato, coriander, and hot pepper in the stew to life.

4.Jamaica: Jerk Chicken and Dry-Sweet Wine

Jamaican food is notoriously spicy and the popular jerk chicken is no exception. The fiery jerk sauce is made with Scotch bonnet peppers (some of the hottest in the world), pimento, cinnamon, and nutmeg. Rubbed over tender chicken, jerk makes for a smoky dish that’s incredibly hot and flavorful.

Dry-sweet or a light sweet wine like Riesling or Pinot Gris works best with the harsh spice of jerk chicken. A wine that expertly mixes fruity tones with a sweet acidity will compliment jerk chicken perfectly. And, if you’re feeling the heat, the acidity of the wine will counteract the intense spiciness of the jerk sauce.

5.Malaysia: Curry Laksa and Hoppy Pale Ale

Curry Laksa is a tasty concoction of coconut, ginger, lemongrass, chilies, and turmeric. The flavorful broth is served over noodles with shrimp, tofu, fish balls, and eggs. The weird and wonderful selection of ingredients offer a rich and unique flavor that’s commonplace in Malaysia.

Spicy curries are best paired with pale ales that combine floral notes with a fruity bitterness. This combination cuts through the intense spiciness of the laksa and creates a balanced flavor that’s not too overwhelming. Indian Pale Ale is a popular choice in Malaysia and other South East Asian countries.

Sweet, Sour & Spicy: Delectable Secrets of Ancient Khmer Culture

“Want to take a cooking class?’ My mother-in-law asked one morning, over breakfast. ‘A friend just sent a recommendation!’

We’d been exploring ancient Khmer temples in Siem Reap for three full days and were both suffering temple exhaustion. So you can imagine my relief when she suggested we take a break from the usual sightseeing and indulge in a different kind of tourist attraction that included learning healthy tasty recipes.

She hadn’t even finished uttering the sentence and I was already on the tuk-tuk, ready to go!

There are many reasons I travel the world. History, culture, and architecture are wonderful, but there’s something about food that sets my heart aflutter. Tropical, delicious, food. And, considering I’m forever hunting for quick easy healthy recipes I can emulate at home, I tend to indulge in cooking classes any chance I get.

Beyond Unique Escapes run daily Khmer cooking classes in Siem Reap, the most popular destination in Cambodia. Classes are held in a village on the outskirts of town and include a guided walk to explore traditional dwellings and learn about local cooking customs. Many households in Cambodia still rely heavily on coal-burning stoves and use intricately woven bamboo pots and banana leaves to cook rice and steam fish. Most families also grow their own herbs, ideal for Khmer cuisine that depends so heavily on aromatic mint, coriander, and basil. Unlike both its neighbours (Laos and Thailand), traditional Cambodian cuisine is flavorful, but not overly spicy.

On our own ‘traditional cooking class’ we used a combination of modern technology (all hail the gas portable stove!) and traditional methods. Because nothing can infuse flavour into a coconut fish curry, like a banana leaf.

It was really quite amazing to have such a modern set up in what felt like the middle of nowhere. Everyone had their own cooking station, complete with stove, pots, chopping boards, bowls and utensils.

First on our cooking itinerary was Bok Lahong, the spicy green papaya salad that is one of the healthiest, tastiest items on any Cambodian menu. Hosting a dinner party soon? Start off your meals with this dish and we guarantee your friends will be waxing lyrical about your cooking skills forever more. Best part? It takes just 10 minutes to prepare!

Admittedly, our main course took considerably longer to make, but fish amok is the kind of dish that’s always worth the wait. This traditional, Cambodian fish curry is considered the foremost national dish and combines galangal, turmeric, lemongrass, kaffir lime leaves, shrimp paste and lemon zest to create an absolute taste explosion. Add chunks of fresh white fish fillets, steam the whole heavenly parcel in a banana leaf, and you’ve got a thick, creamy gastronomic haven in a pouch.

Literally.

Cambodian cuisine’s most divine feature is that it always aims at contrasts of flavours, colours and textures. Hot and cold is served together, as is sweet with spicy. This makes every dish incredibly addictive. The long-felt influence of the French in the country has created a modern cuisine which includes pâté and baguettes, but if you seek out a traditional Khmer epicurean experience you’ll still find plenty of dishes prepared they way they have been for centuries.

To create that contrasting flavour of traditional Cambodian cuisine at home, you can try one of these recipes from the cooking class.

Bok Lahong

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Cambodian spicy papaya salad

Ingredients

1 green (unripened) papaya, shredded
1 cup chopped green beans
1 tomato, cut in thin wedges
4 garlic cloves
4 small green chillies
Juice from 2 limes
2 tablespoon fish sauce
1 tablespoon raw brown sugar
½ teaspoon shrimp or anchovy paste
2 tablespoons crushed roasted peanuts
Chopped coriander for garnishing

Instructions

In a mortar and pestle, pound the garlic, chillies, paste and raw brown sugar, slowly adding the fish sauce and lime juice, until you have a lovely, smooth salad dressing.
In a bowl, mix the papaya, green beans and tomatoes, add the dressing and gently toss.
Sprinkle with roasted peanuts and coriander. This salad is a great accompaniment to roast chicken or fish.

Fish Amok

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Cambodian Fish Curry

Ingredients

3 cloves garlic, finely chopped
1 shallot, finely chopped
3 lemongrass stalks (only the inner, tender part)
2 kaffir lime leaves
Small piece galangal, finely chopped
1 teaspoon each of: turmeric, salt, chilli paste, brown sugar
Ingredients for Amok
½ kg white, firm fish cut in large chunks
½ red pepper, julienned
1 cup shredded spinach leaves
½ teaspoon shrimp or anchovy paste
1 egg, beaten
1 cup coconut milk
1 tablespoon fish sauce
1 teaspoon brown sugar
Pinch of salt
1 tablespoon vegetable oil, for cooking
1 tablespoon coconut cream

Instructions

To make the curry paste: Traditionally, all ingredients are pound together in a mortar and pestle and although this requires time and elbow grease it really intensifies the flavours and texture. Alternatively, you can always use a food processor for a super-quick recipe.
Heat up the vegetable oil in a frying pan and cook the curry paste for one minute on medium heat and then, whilst slowly whisking, add paste, coconut milk, fish sauce, sugar and salt.
Once sauce is bubbling, add the spinach and stir.
Add the fish, gently tossing to ensure all pieces are coated in the curry sauce. Simmer for just two minutes and turn off the stove.
Add the egg and gently fold into the fish concoction. Rest for 2 minutes.
Serve the fish curry in a bamboo leaf bowl, top with a dollop of coconut cream and julienned pepper, alongside a bowl of steamed rice.

6 Indian Desserts You Need to Try Now

Indian menus are traditionally a savory feast for all the senses. Aromatic rice, chunky meat curries, and a shared basket of naan are the go-to dishes, often flavored with local spices to give them that extra tasty oomph. We could all probably recite some of the major Indian curries, from Dhalls and Vindaloos to calmer Kormas and Pasandas, but what about unique desserts ideas?

Sweet treats aren’t usually the first thing to come to mind when you think of Indian cuisine, but unique dessert ideas are on the rise in India, where Hindus cook up sweet delicacies to offer their deity. Known as Mithai in Hindi, Indian sweets are hearty, flavorful dishes that have sturdy milk, sugar, flour, and cardamom bases. Conquer these recipes to make the perfect finale for themed dinner party ideas.

Here are some easy dinner party recipes for a sweeter journey into the colorful culture of India.

Ras Malai

With roots in Bengalese culture, Ras Malai (or Rosh Malai as they’re sometimes known) are sweet sugary paneer balls soaked in malai (a.k.a. clotted cream). Their name comes from Ras, meaning juicy, and Malai, meaning cream. Combine the two and you have a succulent dessert that’s often finished off with a dash of cardamom.

Ras Malai

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Recipe type: Dessert

Cuisine: Indian

Ingredients

4 cups milk
1 cup lemon juice
1 cup cane sugar
4 cups water
3 cups milk
2 tablespoons cane sugar
1 teaspoon cardamom
1 tablespoon almonds
1 tablespoon pistachios

Instructions

Mix lemon juice with ½ cup of hot water to start the paneer process
Boil milk over medium-high heat, stirring frequently
As milks comes to a boil, add lemon juice slowly
Once the milk fat has separated from the whey, drain
Wrap curd in muslin cloth and rinse with cold water
Take out excess water by pressing paneer under a heavy pan for about 1 hour (to check the right amount of water is out, rub a small piece between fingers – in 15-20 seconds you should have a small but firm ball)
Once drained, knead the paneer for 3-4 minutes
Divide dough into 12 equal parts and roll into smooth balls
Mix sugar and water in a pressure cooker on medium high heat until boiling
Add paneer balls and cook on medium heat in pressure cooker for 7 minutes
Wait a few minutes before opening the cooker
Take out patties and squeeze lightly
Boil milk on a medium heat in a frying pan until it’s reduced to 2 cups, stirring frequently
Add sugar and the patties into the milk, cook for a few minutes
Add cardamom and mix
Serve chilled, garnished with sliced almonds and pistachios

Gulab Jamun

Deep fried dishes are all the rage in India, and these syrup-soaked waffle balls are ideal for a fun dinner party idea – their sharing nature makes them a laidback addition to the after-dinner menu. Particularly popular in Pakistan, Nepal, and Bangladesh, as well as southern parts of India, they pack a punch for any sweet-toothed diner.

Gulab Jamun

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Recipe type: Dessert

Cuisine: Indian

Ingredients

1 cup nonfat milk powder
¼ cup all purpose flour
⅛ teaspoon baking soda
½ cup heavy cream
¼ teaspoon cardamom
1 cup sugar for syrup
1 cup water for syrup

Instructions

Add water and sugar to a pan and bring to boil, stir until sugar has dissolved and then turn off heat (this is the syrup)
Mix milk powder, all purpose flour, baking soda, and cardamom in a bowl and add cream. If dry, add 1-2 spoons of milk. Cover and set aside for 10 minutes
Knead dough and divide into 18 equal parts. Roll them into round balls
Heat oil in a frying pan on medium heat and place Gulab Jamuns in, frying for about 7 minutes. Roll regularly so they evenly brown
Let Gulab Jamuns cool off and place them in the hot syrup. Let them soak for 20 minutes before serving

Sevaya Kheer

Stemming from traditional Punjabi food, Sevaya Kheer is a strange concoction of sweet milk, vermicelli noodles, dried fruit and nuts. It might seem like a weird combination, but the tender texture of the noodles is the perfect accompaniment to the crunchy nuts and chewy fruits.

Ras Malai

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Recipe type: Dessert

Cuisine: Indian

Ingredients

100g vermicelli
1 tablespoon ghee
4 tablespoon raisins
4 tablespoon slice almonds
2 ½ cups whole milk
½ cup sugar
½ teaspoon powdered cardamom

Instructions

Break vermicelli into finger-sized pieces
Add vermicelli, raisins and almonds to a saucepan and cook on low heat until light brown
Add milk, stir well, and bring heat up to medium. Bring to the boil
Simmer vermicelli, add sugar and cardamom and heat for another minute
Serve hot or chilled

Sakkarai Pongal

The harvest festival of Pongal is an important time in the Southern Indian calendar. During the festivities, milk and rice are boiled in a traditional clay pot – if it cooks evenly on all sides it believed to be a sure sign of prosperity in the coming year. The end result is Sakkarai Pongal, a creamy rice pudding decorated with cashews and raisins.

Sakkarai Pongal

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Ingredients

½ cup rice
2-3 tablespoons Moong dal
½ cup jaggery
2 ½ cups water
3 tablespoons ghee
Pinch of salt
5-6 cashews
1-2 tablespoons raisins
1 Elachi
1 Clove
1 pinch of nutmeg powder

Instructions

Add ¼ teaspoon ghee and the moong dal to a pressure cooker or pan
Add water, rice and salt. Mash when a thick consistency
Powder the jaggery and bring to the boil with water. Dissolve and filter before adding it to the mashed rice
In a separate pan, add raisins to heated cashews and 1 teaspoon of ghee until fluffy and move to one side
Add cloves and elachi to the same pan and switch off the stove. Stir in nutmeg and powder the elachi
Add powdered elachi, cloves and nutmeg to the pongal
Mix well and cook for 5 minutes on a medium heat. Finish by adding the fried cashews and raisins

Payasam

Payasam is a firm favorite at feasts in Kerala. Bringing together thin wheat noodles or rice and sweet milk, it is a popular contender on vegetarian dinner party recipes in India. It epitomizes the verdant use of dairy-based products in Indian desserts, with the added twist of a savory staple.

Payasam

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Recipe type: Dessert

Cuisine: Indian

Ingredients

200g vermicelli
25ml ghee
1.5l milk
100g sugar
100g cashew nuts
50g raisins
5g cardamom powder

Instructions

Heat ghee and fry the vermicelli until golden
Mix in cashews and raisins
Add milk and boil for 5 minutes
Mix in sugar and stir until dissolved
Stir in cardamom powder and serve hot or warm

Hyderbadi Sweet Lassi

Lassis are the go-to refreshments in India during the warmer seasons. Their creamy, chilled flavor is created by blending water-thinned yogurt with fresh fruits like strawberries or mangoes for a tropical twist on India’s dairy desserts. In Hyderbad, Rooh Afza, a rose-scented syrup, is often used to create distinct refreshing Lassis for beating the late afternoon sun.

Hyderbadi Sweet Lassi

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Recipe type: Dessert

Cuisine: Indian

Ingredients

2 cups plain, full-fat yogurt
½ cup cold water
½ cup sugar
1-2 tablespoon Rooh Afza or grape juice concentrate
(Optional) vanilla ice cream

Instructions

Chill mixing bowl in the freezer
Add yogurt and water to bowl and whisk in sugar until smooth
Whisk in Rooh Afza and pour into glasses
Top with 1-2 tablespoons of ice cream

Sweet treats in India shouldn’t be reserved for the back page of a menu. They form a vital part of the dining experience for families and friends throughout the country, with authentic ingredients and recipes that span back generations. Any food travel blog will share savory Indian recipes, but delve into the dessert side of dinner and a whole new world opens up.

Cultural Cooking Class in Vientiane: Slaving Over a Hot (Coal) Stove Has Never Tasted So Good

Laotian cuisine is one of Southeast Asia’s most distinctive cuisines, varying quite dramatically from those of its neighboring countries. The staple here is sticky rice, which is eaten by hand and is used, quite literally, in place of cutlery. With a heady emphasis on the use of fresh herbs, ginger, lemongrass, chilli and coconut milk, and a distinct lack of animal-derived fats, Laotian meals are fresh, spicy, and totally mouth-watering. Healthy simple recipes are the order of the day in this part of the world.

After two months of traveling through Laos, I was totally hooked on local fare, although I had the sneaking suspicion that I was still not savoring the most authentic cooking the country had to offer. As in many other Asian countries, the great majority of restaurants in Laos tend to ‘westernize’ their dishes, in the erroneous belief that most foreigners can’t handle overly spicy or tasty food. So, although I’d loved every mouthful of national delights like laab or mok pa,I knew there was plenty more I still needed to discover. Once I finally reached the capital Vientiane and was joined by a friend traveling from San Francisco, I jumped at the chance to take part in an authentic, culturally-enriched cooking class with Backstreet Academy.

Backstreet Academy came recommended from at least a dozen fellow travelers and their cooking classes sounded incredibly enticing. If you travel to Laos – and visit major tourist hubs like Vientiane, Luang Prabang and Vang Vieng – you’ll notice that nearly every fancy restaurant offers ‘authentic’ cooking classes, held in their (no doubt gorgeous) commercial kitchens. Backstreet Academy offers a truly authentic experience, where classes are held in someone’s home with meals prepared by someone’s grandma. BA is a bit of a hybrid between a tour agency and community-based project. The agency works with local families who are trained in the art of holding cooking classes for foreign tourists. Tours are offered on a rotation basis so each family receives an equal number of guests and profits are then shared among all. I fell in love with this idea! Not only do we get the priceless chance of spending a whole day cooking with a local family, but the family has the chance to safeguard their culinary traditions and earn a few extra kip on the side.

My friend Lisako and I were picked up at our hotel bright and early one morning by Souphaphone, a young university student who would act as ‘facilitator’ for the day to help with any translation or logistical problems.

The host family’s modest home is on the outskirts of the Laotian capital. In the front courtyard, they set up a vegetable washing station, coal grill (most Laotians still cook on traditional coal stoves) and food preparation area. I loved how organized they were, how welcomed they made me and the other visitors feel, and just how relaxed the whole day was. While we washed, peeled, grilled and chopped, the neighbor’s kids played under our feet, and the pet dogs kept watch for any loose meat from the grill.

I was excited to finally have the chance to cook my two favourite dishes: spicy mincemeat salad (laab) and creamy herbed fish cooked in banana leaf (mok pa). Although both dishes boast complexity in texture and flavor, they were surprisingly easy to make and recreating the tastes of Laos at home is superbly easy. Of all the ethnic recipes from around the world, which I’ve had the pleasure to cook; these two are among my all-time favourites. As much as I love to savor complicated meals, when it comes to cooking them, I prefer healthy, simple recipes I can whip up in a jiffy.

Our host chef reminded me a lot of my mum, she obviously loves to cook and showed incredible patience in showing us how to prepare vegetables that we’d never even seen before.

Alongside these two main courses, she also taught us to cook three jeows – the Laotian version of dips. The most unique was the jeow padek – a fermented fish dip that turned out to be quite delicious. The pork and olive dip and the roasted tomato dip were also impressive. If you’re ever in search for exotic dinner party ideas, I’d say these Laotian jeows would definitely be a hit.

Oddly enough, preparing sticky rice turned out to be the hardest job of all. Although the rice is cooked in a conical bamboo steamer (called lao aep khao), the rice needs to be flipped a few times to even out the cooking and I found the rice flipping to be a difficult skill to master.

The best part of the class for us was the communal feasting we enjoyed with our host family at the end. We cooked twice as much food as we could manage to devour. Our host mum offered us take-away containers, but we insisted they keep left-overs for their own dinner. This seemed to make them very happy, which was great to see.

If you’re visiting Vientiane on your next trip to Southeast Asia, I really can’t recommend Backstreet Academy’s cooking classes enough! But, if you’re itching to discover what all the delectable fuss is all about, then try your hand at these recipes for Khao Khua, Laab, and Mok Pa. I hope you’ll find them as scrumptious as we did.

Which Hot Pepper Suits Your Personality?

The hot pepper is a common attendee at dinner tables around the globe. Even if they are not sliced up and added to a dish, they are placed on the table in the form of hot sauce – like the wildly popular Sriracha. Humans are the only species on the planet that consciously seeks out spicy flavours and the enjoyable pain they deliver. Turns out there might be a biological reason.

We have the ingredient capsaicin to thank for our love of hot peppers. It’s an active component in chilli peppers that produces the burning sensation in our mouths. The heat of capsaicin allows us to push the limits and flirt with danger without any real risks. When we dig into hot foods, capsaicin connects with our primary sensors for heat and pain – releasing feel-good endorphins. Those endorphins have us reaching for spicy dishes over and over again to experience that rush.

Hot peppers come in a variety of flavours and heat to suit almost any palate. Which hot pepper suits your personality best?

The Health Benefits of Hot Peppers

Hot peppers are as good for us as they are delicious. They are great for the heart and lower cholesterol as the capsaicin in them blocks a gene that encourages arteries to contract. Some studies have shown hot peppers can aid in weight loss because they increase satiety. They are a great pain reliever, too, by desensitizing our skin’s sensory receptors. The capsaicin triggers a signal deactivates sensitization channels in the neurons in our body, resulting in a numbing of the tissue.

The health benefits of hot peppers combined with the heavy quantities of vitamins and antioxidants make them a superfood – perhaps one of the reasons we enjoy their kick so much. There are so many healthy spicy recipes out there that it’s easy to enjoy a bit of spice every single day.

Which Hot Pepper is Best For You?

Cayenne – For the Popular and Versatile

Cayenne are popular hot peppers featured in a tonne of spicy sauce recipes from all over the world, like Romesco sauce and Louisiana Hot Sauce. Stemming from French Guiana, these thin, tropical peppers pack a punch with their fiery flavour and are the perfect choice for those looking to try a common pepper that gets around. These peppers are popular and versatile, making them perfect for social butterflies who can fit into any situation.

Jalapeno – For the Friendly and Outgoing

Jalapenos are one of the better-known hot peppers, showing up in all sorts of spicy food recipes – particularly those of Mexican origin. They are a familiar and fun way to turn any dish into a colourful party. With its thick flesh and distinctive, mild-to-spicy flavour, the jalapeno is the perfect choice for sharing sauces like salsa – making them the ideal hot pepper for fun-loving socialites.

Piri Piri – For the Small and Fiery

Piri Piri sauce has become a bit of a phenomenon over recent years, with its hot spicy recipes showing up in various regions around the world. The hot peppers it comes from are tiny and skinny in shape, but can easily set mouths on fire with their intense heat. Though they’ve gone global recently, you’ll usually find Piri Piris in tropical African cuisine. With their burst of hot flavour and tiny size, these hot peppers are perfect for fiery individuals.

Aji Limo – For the Fun and Fruity

Originating from the north coast of Peru, aji limo hot peppers are best-known for their part in sweet spicy recipes for ceviche though they can also be regularly found in tropical rice dishes. Their distinctive citrus flavour makes them the perfect ingredient for fruity dishes, but don’t be fooled – they’re still incredibly hot. The fun and fruity base flavour of these hot peppers make them ideal for free-spirited, fun-loving people looking for a little adventure.

Coban – For the Sultry and Stylish

Popular across Guatemala and southern Mexico, these tiny smoked chillies resemble Chipotle peppers but with a much heftier kick. Some of the best spicy recipes out there include these little gems for their unique, deep flavour, including many traditional, smoky Central American dishes. The sophisticated flavour of these hot peppers are perfect for stylish individuals who want to inject a sultry elegance into their food.

Carolina Reaper – For the Daring and Adventurous

This list wouldn’t be complete without featuring the hottest pepper in the world. The Carolina Reaper was given this title in 2015 and should only be reserved for the most adventurous eaters. With Scoville rankings reaching up to 2,200,000, this really is the most daring pepper you can put past your lips. The intense heat of these peppers is ideal for thrill seekers looking for a daring addition to dinner.

There are so many different varieties of hot peppers that it’s easy to find one to suit your mood and menu – whether you’re looking for a fiery kick that will get eyes watering or a fruity flavour that packs a zingy punch.

Colorful Flavors of the Tropics to Boost Your Health and Sweeten Your Life

The world’s tropical regions offer a rainbow of delicious fruits that are perfect for quick and easy, healthy recipes. Our food and travel guide is here to take you on a tasty tour of the tropics to discover some of the foods that can improve your health while turning your plate into a rainbow of colors. Click through to experience all the colors.

RED

Lychee

Many tropical fruits come in vibrant shades of red. Lychee, found in the West Indies, has become increasingly popular among the health-conscious because they are rich in antioxidants and vitamins. Lychee are particularly high in B-complex vitamins like niacin and thiamin that help keep your organs and nervous system functioning optimally. Lychee brings a delectable flavor to desserts like cheesecake, tarts, and ice cream — while also adding a little zing to savory dishes.

Dragon Fruit

The imaginatively named dragon fruit is another beautiful red tropical fruit (also sometimes yellow, or with yellow highlights) with healthful properties. Dragon fruit is high in metabolism-boosting fiber as well as Vitamins B and C, which fight disease and help protect your immune system. You can’t eat the skin, but the creamy inside makes it a favorite choice for healthy smoothie recipes.

Miracle Fruit

The aptly named miracle fruit is a tangy, red berry from tropical West Africa that derives its name from the impressive fact that it works so well as an artificial sweetener. In health terms, this makes it a particularly miraculous fruit for diabetics looking for a natural way to sweeten foods for healthy tasty recipes.

ORANGE

Kumquat

Next in the tropical rainbow, you can find the kumquat, which looks a bit like a small orange. Kumquats boast a mix of essential oils, minerals, and vitamins that can help with everything from lowering cholesterol to giving you healthier skin and hair. This versatile fruit can be found in healthy simple recipes for spring rolls, in salads, and in recipes for items ranging from pastries to meat dishes that call for candied kumquats.

Lulo

Lulo, also known as naranjilla, is a sumptuous Colombian fruit that is like its own self-contained tropical cocktail of pineapple, orange, lemon, and kiwi. It is often found in tasty recipes for drinks, such as the “Lulada,” which is made with lime juice, water, sugar, ice, and mashed lulos. It is also very popular as a marmalade and to prepare sauces where sweet and sour is called for, such as for pork or fowl. High in antioxidants and low in calories, the vitamin and mineral-rich lulo offers a refreshing way to improve digestion, increase circulation, and lower your stress levels.

YELLOW

Star Fruit

One of the brightest foods in the yellow part of the tropical rainbow is the delightful star fruit (or carambola). Originating in Southeast Asia – and now also found in tropical regions in Central America, South America, and the Caribbean – star fruit comes in both sweet and tart varieties and is full of Vitamin C and other antioxidants that can help keep your cells healthy and strong. Because star fruit slices into star shapes naturally, it can be a great novelty item for fruit salads and fruit plates, or sliced to go with meat dishes like a nice chicken breast.

Canistel

Also called egg fruit, the canistel is native to parts of Mexico, Belize, Guatemala, and El Salvador. Canistel is an unusually dry fruit, with a consistency much like a cooked egg yolk (hence the fruit’s nickname) and a taste sometimes likened to that of a sweet potato. This makes it well-suited to recipes for custards and cheesecake, and it can even be used as a spread for crackers. Canistel is high in beta-carotene, which is good for healthy eyes and skin.

GREEN

Avocados

Green foods are abundant in the tropics and they range from the gorgeous to the bizarre. Avocados are widely enjoyed, though often in very different ways. Mexicans love to use this fruit for guacamole which is praised for being high in the healthy unsaturated fats that give your body needed energy. Blend with natural vinegar, salt, pepper, and a little water for a great salad dressing. Conversely, in parts of South America and Southeast Asia avocados are more often found in easy healthy recipes for milkshakes and other desserts.

Guanabana

The leathery-looking, dark green guanabana (also called graviola and sour sop) is native to the West Indies and has creamy, juicy flesh that is great for a tropical drink or as ice cream with a little added sugar. Guanabana has plenty of B and C vitamins, essential for a strong, healthy body, and research has also suggested that it likely has cancer-fighting properties.

Jackfruit

The enormous jackfruit, which can be purchased canned for those who prefer easy healthy food recipes, is especially rich in B-6 vitamins that combat anemia. Also high in potassium the jackfruit could help reduce risk of high blood pressure, stroke, and kidney disease. The jackfruit’s “meaty” insides make it ideal to create easy healthy food recipes for vegetarians, such as curries, “pulled pork” sandwiches, stir fry meals, and veggie tacos.

VIOLET

Jabuticaba

South American native jabuticaba grow on the trunks of trees and look much like large, dark purple grapes. The fruit is soft and sweet on the inside, with a tough, acidic skin. High in protein, jabuticaba is great for an energy boost, and it is a perfect ingredient for pies, jellies, and just to snack on as-is.

Star Apple

Finally in our flavorful rainbow, we have the violet-hued star apple. It’s best not to eat the pretty purple skin, but the milky, gelatinous flesh is juicy and delicious, with a mellow sweetness. A good source of calcium,to promote healthy teeth and bones, the star apple can be found in many good healthy recipes that are popular in the tropics. It is featured in a Jamaican specialty called “Matrimony,” which is a fruit salad made of oranges, grapefruit, and star apple, often with the addition of nutmeg and sweetened condensed milk to make it a yummy dessert.

Totally Unique Tortilla Recipes That Aren’t Tacos

Whether sweet or savory, fried or grilled, the humble tortilla is one of the most versatile foodie treats to come out of the tropics, as well as one of the most beloved. And what’s not to love?! They are filling, delicious, and come in all sorts of varieties: white and wholemeal flour, corn and gluten-free. What we love about tortillas is their complete versatility and their compliment to almost any meal. Exported to Europe by Spanish conquerors – who first reached the Mexican highlands in the 16^th century – tortillas were the favored staple of the people of Mesoamerica for thousands of years. Traditionally made with corn flour, tortillas are now found in a variety of flavors. Their inherent adaptability has made them a beloved staple the world over.

Want to discover some totally amazing ways to enjoy your favorite flat bread?

Dig into your pantry and get creative, because there’s a lot more to tortillas than just tacos!

Here are two of our favorite quick, easy and healthy tortilla recipes:

Prosciutto, Rocket & Parmesan roll

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Combining different ethnic recipes is a wonderful way to savour the most delectable culinary treats from all over the world. In this recipe, you’ll enjoy the tastes of the Mediterranean with an unmistakable – and utterly delicious – tropical touch.

Ingredients

4 x wheat-flour tortillas
1 x bunch fresh rocket lettuce
1 x cup shaved Parmesan
½ cup cherry tomatoes, chopped
2 x tablespoons balsamic cream*
*As opposed to vinegar, balsamic cream has a much thicker consistency and infinitely richer flavour.

Instructions

This is a super quick and easy recipe, as it requires no cooking at all. Simply take a tortilla, lay a few rocket leaves along the mid-section, add one slice of prosciutto (or skip if you’re vegetarian), a few shavings of Parmesan, some chopped tomatoes and top with a few small dollops of the Balsamic cream. Gently fold the end, roll and enjoy!

Sweet tortilla pie (chimichangas)

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If you want to impress your friends at your next dinner party, make sure to include a drool-worthy cherry tortilla pie to the menu. Chimichangas are fried tortillas popular in the southern US States and parts of Mexico primarily served with savory fillings. This dish speaks dips into the sweet side making a very decadent treat indeed. Instructions:

Ingredients

4 flour tortillas
1 can of your favorite pie filling (apricot and cherry are the best!)
1 cup whipped cream
Confectioner’s sugar, cinnamon, or any other dusting powder you fancy.

Instructions

Preheat oil in a skillet to about 350°F (180°C). Place a tablespoon of the pie filling at the centre of a tortilla and fold carefully on all four sides. Fry the tortilla for about 2-3 minutes on both sides, or until golden. Drain on absorbent paper, sprinkle sugar and cinnamon powder and top with a generous dollop of whipped cream. Serves 4.

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