Your guide to the food and culture of the tropics

Category : Travel

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A Cultural and Immersive Cooking Experience in Oaxaca

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. 

 

 

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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!

 

Papaya Salad Cambodia

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
  1. 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.
  2. In a bowl, mix the papaya, green beans and tomatoes, add the dressing and gently toss.
  3. 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
  1. 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.
  2. 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.
  3. Once sauce is bubbling, add the spinach and stir.
  4. 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.
  5. Add the egg and gently fold into the fish concoction. Rest for 2 minutes.
  6. 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.
 

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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
  1. Mix lemon juice with ½ cup of hot water to start the paneer process
  2. Boil milk over medium-high heat, stirring frequently
  3. As milks comes to a boil, add lemon juice slowly
  4. Once the milk fat has separated from the whey, drain
  5. Wrap curd in muslin cloth and rinse with cold water
  6. 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)
  7. Once drained, knead the paneer for 3-4 minutes
  8. Divide dough into 12 equal parts and roll into smooth balls
  9. Mix sugar and water in a pressure cooker on medium high heat until boiling
  10. Add paneer balls and cook on medium heat in pressure cooker for 7 minutes
  11. Wait a few minutes before opening the cooker
  12. Take out patties and squeeze lightly
  13. Boil milk on a medium heat in a frying pan until it’s reduced to 2 cups, stirring frequently
  14. Add sugar and the patties into the milk, cook for a few minutes
  15. Add cardamom and mix
  16. 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
  1. 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)
  2. 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
  3. Knead dough and divide into 18 equal parts. Roll them into round balls
  4. 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
  5. 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
  1. Break vermicelli into finger-sized pieces
  2. Add vermicelli, raisins and almonds to a saucepan and cook on low heat until light brown
  3. Add milk, stir well, and bring heat up to medium. Bring to the boil
  4. Simmer vermicelli, add sugar and cardamom and heat for another minute
  5. 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
  1. Add ¼ teaspoon ghee and the moong dal to a pressure cooker or pan
  2. Add water, rice and salt. Mash when a thick consistency
  3. Powder the jaggery and bring to the boil with water. Dissolve and filter before adding it to the mashed rice
  4. In a separate pan, add raisins to heated cashews and 1 teaspoon of ghee until fluffy and move to one side
  5. Add cloves and elachi to the same pan and switch off the stove. Stir in nutmeg and powder the elachi
  6. Add powdered elachi, cloves and nutmeg to the pongal
  7. 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
  1. Heat ghee and fry the vermicelli until golden
  2. Mix in cashews and raisins
  3. Add milk and boil for 5 minutes
  4. Mix in sugar and stir until dissolved
  5. 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
  1. Chill mixing bowl in the freezer
  2. Add yogurt and water to bowl and whisk in sugar until smooth
  3. Whisk in Rooh Afza and pour into glasses
  4. 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.

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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.

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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.

 

 

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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.

 

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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.

18 Things to Eat, Buy and Do in Costa Rica

18 Things to Eat, Buy and Do in Costa Rica

Photograph: Kenneth Lu

So you’re planning a trip to Costa Rica. With the nationwide mantra of “pura vida,” or “pure life,” you’d have to be a fool to pass up visiting this sprawling paradise of natural life, lush greenery and delicious native food. But with such a massive amount of exploring to do in such a short time, it can be tough to narrow down the best parts of Costa Rica and ensure you get the best experience possible out of your stay. Fortunately, we know all the secrets to maximizing your trip, however long or short it may be. Check out our tips below for top recommendations to eat, buy and do while you’re living the pura vida.

If you’re going to live like the locals live, eat like the locals eat. For Costa Ricans, this means indulging in a few meals that make appearances every day around breakfast, lunch and dinner and peppering in some delicious specialty dishes to mix it up. Here are some of the favorites.

1. Gallo Pinto

It may not be customary to have rice and beans for breakfast in other countries, but in Costa Rica, gallo pinto graces the breakfast table across the country on a daily basis. If you’re looking to truly experience Costa Rica, don’t get on that return flight without at least one helping.

2. Casado

Another staple here, this “marriage” of many foods makes its first appearance around lunchtime and includes rice and beans, flank steak or chicken, salad and sometimes chilies or plantains. Aiming to eat like the locals? This is your best bet. Want to have a truly local expereince? Head over to La Posada de las Brujas in Escazú for a great casado and other Costa Rican favorites, such as Chicharrones, Chifrijo and Pozol. Don’t mind the appearance of this true hole-in-the-wall frequented by locals and some expats, this is the real thing.

18 Things to Eat, Buy and Do in Costa Rica
Photograph: Ted McGrath

3. Ceviche

Before you fill up on rice and beans, leave at least one meal during your visit for ceviche. A popular seafood dish in any Caribbean coastal area, ceviche is fish, or a selection of seafood ‘cooked’ in lime juice, and deliciously spiced with onion, bell peppers and cilantro. Seafood allergies are the only legit excuse for not giving this dish a try. For more on this light, healthy and delicious dish, including a quick recipe check out this post.

Ceviche: Quick, Simple and Healthy Taste of the Tropics

4. Seafood

While we’re on the topic, if your body allows, Costa Rica boasts some of the freshest, most delicious seafood on the planet. Make sure to try fresh Seabass, Mahi Mahi or Yellow Fin Tuna. Healthy, sustainable, delicious. Need we say more?

5. Fresh fruit

Costa Rica produces a massive amount of delectable, juicy fruit straight from the earth. While you’re in the area, branch away from normal fruit choices and opt for a ripe mango, papaya or fresh coconut. You won’t regret it.

6. Refrescos

Speaking of fresh fruit, don’t leave the country without trying Costa Rica’s favorite refreshing beverage. Also called “frescos” for short, Costa Ricans regularly indulge in refrescos, combinations of fresh fruit and either water and sugar or milk. Try any of the fruity flavors the country grows, or branch out and taste some horchata, a mixture including rice flour and extra cinnamon.

 

We’d like to do nothing but eat scrumptious local food, but with a wealth of exciting activities, it’s a difficult task in Costa Rica. From adventure junkies to nature lovers to water babies, Costa Rica has something for everyone. Our top picks?

7. Surf

Any visit to Costa Rica warrants a surf or two. Even if you’ve never hit the waves in your life, the country is brimming with opportunities to learn from the best how to catch a wave so you can sit on top of the world. There are plenty of legendary surf spots, such as Roca Bruja (Witches Rock) on the north pacific coast, all the way to Dominical on the south and Puerto Viejo on the Caribbean side, with both surf schools and rentals to meet every budget.

8. San Jose

Although not the best representation of the country, San José has some gems which should not be missed. The Gold Museum has one of the best collections of indigenous gould artifacts anywhere in Latin America, definately worth a visit downtown. While there, visit the newly built Jade Museum, the Contemporary Art Museum (located in what used to be the national liquor factory), and make sure you stop for coffee at the National Theater, inspired by the Paris Opera. All these will be within a 4 block radius. Spending a Saturday? If you are willing to get up early and be there by 8:00 (7:00 if you need to park), go for breakfast at the Otoya Organic Farmers Market and get a taste of interesting local fruit and produce, great handcrafted sauces and spices, and specialty street food.

9. Manuel Antonio National Park

If you’re in Costa Rica to answer the call of the wild, Manuel Antonio is an absolute must. From kayaking to rappelling waterfalls to catching the amazing wildlife on film, this national park is sure to keep you busy and feeling energized.

18 Things to Eat, Buy and Do in Costa Rica

10. Monteverde Cloud Forest Biological Reserve

Another option for natural explorations, Monteverde houses a rare cloud forest, allowing for luscious plant growth and wildlife that only accounts for 1% of global woodland. Talk about a once in a lifetime experience!

11. Visit Arenal Volcano

Until a few years ago, Arenal was an active volcano with plenty of lava and ash plumes to see. It’s sleeping now, but that doesn’t make the view any less magnificent, and if you’re somehow worried about boredom, try hiking, rafting or horseback riding while you peep the massive mountain.

12. Ziplining/Canopy Tours

In fact, consider checking Arenal out via zipline. Costa Rica is well known for these fun adventures, and while you’re flying high, you can see the over 70% of rainforest activity that goes on up in the canopies.

13. Coffee Tours

Costa Rican arabica roast, anyone? Chances are you don’t usually see where that pound of coffee at your local supermarket comes from, but in Costa Rica, there are few reasons not to. Take one of numerous coffee tours and see exactly what the country’s history is all about.

 

At some point you have to leave, and you’ll most likely be aching to take a piece of this paradise with you. So what are your best options?

14. Coffee

Did we mention Starbucks bought their first ever coffee farm in Costa Rica and established their Global Agronomy Research Center there? Need we say more about the quality of coffee in the country? Take the opportunity to get it straight from the source.

15. Lizano

Not an Italian lizard. Lizano is Costa Rica’s very own salsa, and although you can now purchase it online or in North American stores, we both know it’s better with the personal history. You’ll become addicted to this very Costa Rican uber-spice.

16. Handmade jewelry

What better souvenir from a vacation than something handmade by the very people who make the country what it is? From woven bracelets to shell and wooden jewelry, Costa Rican natives make beautiful pieces of wearable art.

17. Handmade wood crafts

Their skill with wood doesn’t stop at jewelry though. Visitors rave over the homemade rocking chairs Costa Rican companies will deliver worldwide, and if you’re really into the cultural aspect, look out for handmade wooden oxcarts.

18. Candies- Fruit candy and chocolate covered coffee beans

It’s difficult to bring fresh fruit across the border from Costa Rica, but the country does take pride in a variety of candied fruits and other sweets, including chocolate covered coffee beans. Regardless of what you choose, it’s bound to be better than airline peanuts.

 

No matter what you eat, buy or do in Costa Rica, you’re in for a treat when you cross into this lush tropical paradise. So even if you don’t take all of our advice here, enjoy your trip and get into the culture. Live la pura vida.

 

Food Truck Heaven in New York City: Taste of the Caribbean

Food Truck Heaven in New York City: Taste of the Caribbean

Photograph: Clint McMahon

New York: America’s melting pot. With a name like that, it’s only fair to expect the city to offer a plethora of cuisine and experiences to its massive number of inhabitants, and New York delivers, spilling foreign and exotic tastings from traditional table settings to the streets of the bustling, well-lit city.

New York may well have been the origin of the American food truck, and it certainly ranks among the highest in current cities catering to the trend. This means that no matter what you’ve got a hankering for, chances are high you can find it on these city streets, even the wide variety of Caribbean food usually tucked in secret cafes in the likes of Crown Heights and Harlem.

New York is a big city, so we’ve done our research to make finding these delectable trucks and carts a bit easier on your poor feet. Take a peek below at what the streets of the Empire State’s main city have to offer those with taste buds for the Caribbean flavor.

New York City is home to about a dozen food trucks and carts with a flare for Puerto Rican, Dominican, Haitian food and the like, but among these “establishments,” including TMT Caribbean Delights, Trinidad and Tobago Cart, and Jamaican Dutchy, five vendors stand out above the rest, whether for their achievements in the yearly Vendy Awards competition or simply raving reviews no one can resist. In no particular order, jot down these names for Caribbean fare in the big city.

Yvonnes’s Jamaican Food Truck

Food Truck Heaven in New York City: Taste of the CaribbeanPhotograph: Phude-NYC

First up, Yvonne’s Jamaican Food Truck. Authentic Jamaican food isn’t terribly hard to find in New York, most especially Brooklyn, due to a large West Indian neighborhood well-versed in cooking up genuine roti, jerk chicken, curried goat and the like. Manhattan’s not so lucky, though, which may be one reason 61-year-old Yvonne has established quite a name for her fare on New York’s Upper East Side, where she can be found regularly at 71st and York.

Yvonne’s super hot sauce, plentiful portions and excellent prices have landed her a solid 4 star rating on Yelp.com, and a place on both CBS Local’s Top Street Meat list and NY Mag’s Cheap Eats: 25 Best Food Trucks. In other words, wherever you are, get to the Upper East Side between 11 and 2 and snag some of this famous Caribbean cuisine.

Trini-Paki Boys Cart

The quest for excellent West Indian fare continues further down the island, with the highly successful Trini-Paki Boys Cart, a creative fusion of Trinidadian fare with Pakistani cuisine, thanks to a literal marriage of the two cultures. Another of CBS Local’s Best NYC Food Trucks, Trini-Paki Boys is the brainchild of a multi-cultural husband and wife team, and boasts a Bake N Shark that features real shark. Trini-Paki Boys are usually situated in prime Midtown food truck feasting area, around 43rd Street and 6th Avenue, and the duo features three different sizes of their various Caribbean dishes, including notably juicy chicken and goat curry. With a raving, 4 star Yelp.com profile, it’s no surprise that Trini-Paki Boys landed the winning spot at the 2013 Street Meat Palooza.

Veronica’s Kitchen

Rest assured the bottom of Manhattan gets its fair share of West Indian grub too, thanks to Veronica Julien and her mobile kitchen. Veronica founded and still operates Veronica’s Kitchen, a Vendy Award Finalist whose authentic jerk chicken and oxtail provides weekday lunches to New York’s Financial District workforce. Another food cart Yelpers are fond of, Veronica’s Kitchen is known for huge portions of genuinely delicious Caribbean chow at low prices of $6-$8 and has been featured in TimeOut New York. Needless to say, if work finds you frequenting, or even visiting the lively FiDi neighborhood, it’s worth a few extra calories to stop in and see Veronica.

Lechonera La Piraña

Food Truck Heaven in New York City: Taste of the CaribbeanPhotograph: James Boo

The Caribbean as we know it isn’t limited to West Indian culture, though, and New York understands that. Enter the next two renowned food trucks with a talent for Caribbean taste. Lechonera La Piraña may well be one of the most popular Latin-based food trucks in the city, and is one of the few that operates solely in the Bronx, an admittedly neglected borough in the rolling food industry. Angel, also known as Piraña, the cart’s owner and chef, livens up an ordinary South Bronx corner with his ode to Puerto Rico and famously satisfying roasted pork. Though he only serves lunch and a late afternoon meal, Piraña is never short on customers, who cover the sidewalks to taste his locally sourced pork and handmade, authentic Puerto Rican empanadas. He’s somewhat of a neighborhood institution, and qualified as a finalist in two Vendy Awards categories this year, including People’s Choice. Need we say more?

Latin Kitchen NYC

Finally, for no reason other than chance, add New York’s newest Latin food truck, Latin Kitchen NYC to your list of Caribbean options in the city. Spawned from a son’s deep appreciation for his Puerto Rican mother’s down-home cooking, Latin Kitchen is the street extension of a 10-year old Bronx restaurant, featured on The Food Network’s Restaurant Stakeout. Not only is Latin Kitchen known for yummy Jibaritos, they bring a heartwarming story to the streets with their goods. Founding mother of Latin Kitchen, Mami, was in a terrible accident and pronounced dead; then she came out of her coma and immediately asked who was cooking in her kitchen. With dedication like that and the word of a huge city on their side, Latin Kitchen NYC is a necessary stop for Caribbean fare in New York City.

New York, no matter how glistening, tempting and shrouded in culture, will never be the real Caribbean. Only a fool would make the mistake of assuming it can even get close, but in a city home to numerous transplants from around the world, the food trucks of New York City are doing their best to get close.

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Indonesian Gem on the Costa Rican Pacific Coast

I found this gem of Indonesian Food in the town of Ojochal, on the south Pacific Coast of Costa Rica,about 15 kilometers from the surf destination of Dominical. Getting there is an easy and very scenic 3 hour ride from the capital city of San José, going through typical towns, up a 10,000 ft mountain range, across coffee plantations and down to the beach.

Ylang Ylang is owned by a Dutch couple who immigrated  two years ago, after deciding to move from the Netherlands to warmer climates. It is situated sufficiently up a hill to enjoy a great view of the ocean, yet close enough to get the soothing sounds of the surf breaking below. The ambience is totally tropical, and open to the ocean breeze. The restaurant is maned by its two owners, Caroline and Hans so it is very intimate,  all food is cooked by Caroline, and served home style by Hans. The menu offers two different pris fix options for two, and a choice of desserts.

We chose the Java menu, which includes a Daging Rendag-chopped spicy beef boiled in coconut milk with exotic herbs, Ajam Gomeh-chopped chicken breast with coconut and spices, vegetables, steamed rice and Sambal.