Day 170! Suriname - Bojo Cake (Coconut and Cassava) - Up Next, Swaziland

It's been a while since I've cooked or baked anything sweet, so when I came across this lovely Bojo Cake from Suriname, I instantly stopped looking for another recipe to represent this interesting South American country. Granted, there are hundreds of great dishes I could have picked, but... rum-soaked golden raisins, grated coconut, coconut milk, vanilla, cinnamon, almond extract and cassava, all baked up in a cake? Fugetaboutit! The ingredient substituted for flour is cassava, also known as manioc, a starchy tuber that is available (fresh, frozen or dried) in most any tropical market. If you're not inclined to grate a fresh coconut, frozen unsweetened grated coconut is also available in most tropical markets as well, and is better (in my opinion), than dried. Finally, a quick shout out to Jackie's Primitives, a neighborhood antique store where I picked up the beautiful fork and knife (pictured above) for $5 - please visit her website if you like vintage antiques, accessories and linens that aren't an over-priced rip off!

A northern South American country, Suriname is bordered by French Guyana, Guyana, Brazil and the Atlantic Ocean. Slightly larger than the state of Georgia (U.S.), Suriname was originally sighted by Christopher Columbus in 1498 and was inhabited by the indigenous Arawak and Carribs. The Spanish and Portuguese explorers never took much interest in this country, until 1616, when the Dutch settled the area and claimed it as a Dutch colony in 1667. However, the colony did not thrive, largely due to violent up risings against the treatment of slaves and indigenous people as well as the high cost of employing enough labor to cultivate and maintain Dutch plantations. As a result, a large number of slaves fled to the interior of the country, and established a vibrant West African culture than continues to thrive today. Over time, the viability of Dutch coffee, sugar and cocoa plantations waned and was replaced with rice, banana, and citrus crops, which continue to support the country's agricultural economy today. In addition, the country's natural resources such as bauxite, gold, oil, iron, ore, minerals, forestry, hydroelectric power, fishing and shrimping also support the economy.

Suriname's tropical climate is home to rain forests, savannas, coastal swamps and hills. This beautiful country's ethnic groups include Hindustani (East Indians), Creole, Javanese, Maroon, mixed race, Amerindians and Chinese. Given this rich cultural mix, Suriname's cuisine is different from typical South American cuisine, as it incorporates Indonesian and East Indian traditions. Tropical fruit, seafood, potatoes, cassava, rice, sweet potatoes, lentils and plantains are staple foods. Pom, dhal, curries, roti, bakbana (fried plantains) and Bojo cake are all typical dishes and foods enjoyed in Suriname.

Coconut milk, golden raisins soaked in rum, eggs, sugar, cinnamon, vanilla & almond extract

 Cassava 

 Grated coconut

 Grated cassava (boiled for 30 minutes first)

 Combine cassava, coconut and cinnamon

 Whisk eggs, coconut milk, vanilla and almond extract and salt

 Add melted butter

 Add coconut mil mixture and raisins

 Bake in 9" round or square pan (I used a springform) and smooth with spatula

Bojo Cake (Recipe Adapted from South American Food)

1/2 cup gold raisins
1/3 cup rum
1/2 pound peeled manioc root (boiled first for 30 minutes with wood center removed)
2 cups grated unsweetened coconut (fresh or dried)
1/3 cup sugar
1 tsp. cinnamon
2 eggs
1/4 cup coconut milk
1 Tbsp. vanilla
2 tsp. almond extract
4 Tbsp. butter, melted
1 tsp. salt
Graham cracker pie crust (optional - I did not use this as it's not traditional)

1. Soak the raisins in the rum over night if possible.
2. Preheat oven to 325 degrees.
3. Butter a 9-inch round or square cake pan, and line the bottom of the pan with waxed paper or parchment.
4. Finely grate boiled manioc root (easily done in a food processor). Stir the coconut and grated manioc root together with the cinnamon and sugar in a large bowl.
5. In a small bowl, whisk together the eggs, coconut milk, vanilla, almond extract and salt.
6. Stir the liquid ingredients into the coconut mixture. Stir in the melted butter. Stir in the raisins and the rum.
7. Pour the batter into the prepared pan.
8. Bake for 1 hour, until brown on top.
9. Run a knife around the edge of the pan while the cake is still warm, then let cool in the pan.
10. Cut into small slices or squares and serve.
11. The cake is delicious warm or cold, with a dollop of whipped cream.

Final Assessment:  Whoa! This is an amazing cake. It's more like a tropical macaroon, filled with rum-soaked raisins, the depth of cinnamon and aromatic vanilla-almond flavor. It's rich, rich, rich - and my book, there's no need to bother with cake if it's not decadent, which this one is. A++

© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Day 169! Sudan and South Sudan - Maschi (Stuffed Tomatoes) - Up Next, Suriname

And the home construction goes on. Plaster dust everywhere, plastic on all the furniture, piles of stuff in every conceivable corner, jumbo dumpster in the driveway...I could go on and on, but if I did, that would leave me no time to cook this lovely Sudanese meal. One very important note...about a year after I started this project, South Sudan became the world's newest country, when it officially broke away from Sudan after two civil wars that spanned more than 5 decades, costing the lives of millions of Sudanese people. The map I have does not reflect this geographical shift, so I've drawn a (rough) line through Sudan to delineate the two countries (please don't hold me to exact cartographic accuracy). This blog post honors and celebrates both Sudan and South Sudan, it's people, traditions and culture.

The largest country in Africa (about the size of the U.S., east of the Mississippi River), Sudan borders the Central African Republic, Chad, the Democratic Republic of the Congo, Egypt, Eritrea, Ethiopia, Kenya, Libya and Uganda.  The history of conflict between northern and southern Sudan, as well as conflict between the west and central parts of the country dates back thousands of years, and is marked by several civil wars. On July 9, 2011, South Sudan officially became an independent state. The young government faces huge economic, political, military and ethnic challenges and must now restructure and deliver basic education, health and utility needs (water, electric etc...) services to the more than 8 million people who make up this new country.This complex story can not be explained in a single paragraph, so those wishing further understanding of Sudan's history are referred to the following links: http://www.state.gov/r/pa/ei/bgn/5424.htm and http://www.goss.org/.

The country is mostly flat, with some mountainous areas to the north and south, and a troprical, humid climate to the south. Of great importance in the both countries is the Blue Nile and the White Nile, both of which provide water for agriculture, nomadic shepherds as well as transportation, trade and commerce. One of the most diverse countries in the African continent, the population is Arab/Muslim to the north and Black African/Christian animist to the south. Commerce in the country relies primarily on agriculture, oil cotton, gum for exports. Grain sorghum (dura), is the principle food crop, along with millet, wheat, sesame seeds and peanuts. Camel and sheep are exported to Egypt and other Arab countries. The country relies on imports for food, and is often beset by problems with transportation due to poor roads and mismanagement.

Sudanese cuisine varies widely by region, but includes indigenous cooking traditions, along with Arabic, Egyptian, Yemeni, Indian and Ethiopian customs. Red pepper, garlic, onions, tomatoes, okra, stews, rice, flat breads, porridge, fish and live stock are staple items.

Large, firm, slightly under-ripe tomatoes work best for this dish

Slice the tomato cross-wise, then scoop out seeds and pulp - a grapefruit spoon works well!

 All scooped out and ready to stuff

Brown beef, salt, pepper, garlic and dill

 Add one cup of cooked rice

Stuff tomatoes, and close up as best you can

 Saute on all sides until wilted and dark red

 This is not easy to do - the tomatoes kept rolling over, protesting all the way

 Mix tomato paste, water, cinnamon, garlic and salt, pour over tomatoes and simmer 15 min.

 Serve on a platter

Maschi (Stuffed Tomatoes)- Recipe courtesy of UPenn
This recipe makes 8, but I cut it in half

Filling
2 lbs. ground beef
1 1/2 tsp. salt
1/2 tsp. pepper
3 cloves garlic, mashed (or 2 tsp. garlic powder)
4 Tbsp. chopped fresh dill
1 cup cooked rice
2 Tbsp. oil, for browning meat
8 large, very firm  tomatoes
2 Tbsp. butter
2 Tbsp. oil

Sauce
2 6 ounce cans tomato paste
12 ounces of water
1 tsp. cinnamon
8 green olives (optional)

Filling Preparation
In a 9-inch skillet, heat oil then saute ground beef,  1/2 tsp. salt, pepper, 1 tsp. garlic and dill until meat browns. Add 1 cup cooked rice and blend. Cut a slit in 8 large tomatoes, half way across the center. Squeeze the sides to open the slit. Scoop out all the flesh from the inside of tomatoes with a spoon. Refill tomato with beef mixture and close tomato.

Melt 2 Tbsp. butter and 2 Tbsp. oil in a large skillet and saute the tomatoes carefully, rolling them gently until they become dark red on all sides. Remove tomatoes and place in a heavy casserole.

Sauce Preparation
Combine 2 6 ounce cans of tomato paste, thinned with 12 ounces of water, salt,  1 tsp. cinnamon and  1 tsp. garlic, then pour over tomatoes in casserole on a low flame for 10-15 minutes until sauce is cooked.
Carefully remove to a platter and top with green olives.

Final Assessment: For a relatively simple dish, sauteing stuffed tomatoes on all sides wasn't all that easy as they kept rolling over the wrong way.  Plus, the butter and oil kept splattering all over me and the stove. The taste is very mild, and will probably remind many people of stuffed peppers. Tomatoes can be substituted and stuffed for cucumbers or eggplant as well, which would probably be very good. A lovely, simple dish that goes well with flat bread or sliced cucumbers.

© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Day 168! Sri Lanka - Beef Curry with Pol Sambol (Coconut), Up Next, Sudan

The inspiration and recipe for tonight's meal comes directly from my Maldivian friend who goes by the moniker  Simply Me. She was kind enough to take the time to send me a few of her favorite recipes, which just so happen to be Sri Lankan. And, while I cannot promise that mine come close to replicating anything she would make, I did feel I had the most excellent consultant guiding me through the process! Over the past few weeks, we have been corresponding via email, talking about our families, life and of course, food. Every time I make a new friend and connection through this blog, I am amazed anew, and so grateful to connect with those I'd likely never otherwise meet. Thank you for your generosity and friendship, Simply Me. And please, check out her beautiful blog!

Located off the southern coast of the Indian Subcontinent, Sri Lanka's rich history dates back some 3,000 years. Known as Ceylon until 1972, Sri Lanka is a South Asian island nation that is surrounded by the Indian Ocean, Gulf of Mannar and the Palk Straight. Nearby are India and Maldives. An important country in the silk road economy, Sri Lanka traded (and continues to export) tea, coffee, coconuts, rubber and cinnamon.  Known for it's lush tropical climate and bio-diversity, the country boasts some of the most beautiful beaches in the world. Historically, Sri Lanka is at the center of Buddhist religion and culture, having some of the oldest remaining Buddhist relics and temples. The country's ethnic majority are Sinhalese, with Tamils being the largest minority population. Moors, Burghers, Kattirs, Malays and aboriginal Vedda make up the remaining peoples.

Owing to the Sri Lanka's lush tropical climate, fruits such mangoes, papaya, bannanas, jack fruit and durian are plentiful along with a variety of vegetables. Curried boiled rice and curried vegetables are considered the staple, and are generally hot and sprinkled with spices. Small dishes with vegetables, meat, fish, chicken, beef and mutton are typical. Red lentil dahl (parripu), stir fried mullung leaves, sambol (grated coconut, chilli and spices) are also staples dishes in the Sri Lankan diet which accompany many meals.

Basic ingredients for beef curry

Grind garlic and ginger

Season meet and let marinate for about 20 minutes

Cook til browned, then add tomato sauce - add coconut milk at the end, but do not boil

Sambol ingredients

Grind everything except coconut, which gets added at the end

This stuff is so good, I ate it straight up with a spoon!

A little side dish of sambol for the beef curry - indescribable awesomeness

Beef Curry - (Recipe adapted from - Asian Spicy Recipes)

3 lbs. stewing beef, cut into pieces
3-4 Tbsp. vinegar
1 inch ginger root
6 cloves garlic
1 Tbsp. ground black pepper
1/2 Tbsp. roasted curry powder
4 dried red chilis
2 cardamom pods
8 cloves
4 pieces curry leaves
2 pieces lemon grass, chopped
1 inch rampe
1 stick cinnamon
3 Tbsp. onion, sliced to medium thickness
2 Tbsp. vegetable oil
1 cup tomato paste or sauce
2 tsp. thick coconut mil
Salt to taste

1. Crush together ginger root and garlic.
2. Cut beef into pieces.
3. Add vinegar, crushed ginger and garlic, salt, black pepper curry powder and red chilli.
4. Coat the beef pieces well with the spices and set aside for about 1/2 hour.
5. Heat the oil in a saucepan.
6. Fry curry leaves and rampe.
7. Add onions and fry until soft.
8. Add the beef and stir until combined.
9. Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed
10. Add tomato paste (or sauce) and stir until all pieces are well coated
11. If the curry is too dry and sticks to the saucepan, add 1-2 cups water & stir
12. Close with a lid and allow the beef to cook on slow heat
13. Add the thick coconut milk (or fresh milk) and bring to a boil without covering
14. Add salt

Pol Sambol (Coconut Sambol) (recipe courtesy of Sri Lankan Value)

2 cups grated fresh coconut
2 small pearl onions or shallots, sliced
1 clove garlic, sliced
1 small green chili, sliced.
1-2 tsp. hot red chili powder
1 tsp. salt
1 medium lime

1. Grind or chop all ingredients in a grinder or chopper (except coconut) 
2. Add the coconut once all ingredients are crushed and mixed thoroughly
3. Now grin all ingredients until the coconut turns evenly red and all ingredients are well mixed. Squeeze in half a lime. Mix well.
4. Taste and adjust salt and lime according to your preference.
5. Serve with rice and curried beef or bread.

Final Assessment: First of all, my kitchen smells heavenly - garlic, chili peppers, lime, ginger, coconut - need I go on? Secondly, the final dish is not only easy to make, but delicious. It's full of flavor - and heat, that's offset by the addition of tomatoes, coconut and lime. I served the beef with basmati rice, the sambol and nan bread, as I didn't have roti. This meal was gone in 60 seconds :)


© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Day 167! Spain - Artichokes with Clams (Alcachofas con Almejas) Up Next, Sri Lanka

Many years ago, so many I don't remember, except that it was b.c. marriage and children, my Mom spontaneously decided to take my sister, Anna, and me to Spain. My adventurous Mom is a world class traveler who speaks fluent French, Haitian Creole and near fluent Spanish, as does my sister. I speak French, but Spanish? Sólo un poco, thank you, Google Translate. So off we went. We landed in Madrid on a rainy afternoon, rented a tiny tin Fiat and hit the highway, where we immediately learned that one does NOT drive the speed limit if one wants to stay alive on Spanish roadways. After a slight detour into a way sketchy road-side bar due to engine trouble, we were on our way. We drove up the southern coast of this beautiful country, stopping at little family-owned restaurants, b&b's and small hotels where we were warmly greeted and fed like queens, and visited Granada, Barcelona and Valencia (the best oranges I've ever had). We spent the night at an ancient paradores (an old monastery), in central Spain, the land of Don Quixote, where we immediately went to a local bar for tapas and wine. Later, we checked into our our room which was said to be haunted. It was in that paradores that we had the most delicious roasted chicken, platter of grilled artichoke hearts and crispy fries I'd ever had then or since. Oh, and several bottles of earthy Spanish.

Officially the Kingdom of Spain, Spain is situated in south west Europe on the Iberian Penninsula. Bordered by the Mediteranean Sea, a small land boundary with the British Overseas Territory of Gibraltar, as well as France, Andorra, the Bay of Biscay, Atlantic Ocean, Portugal and a number of smaller islands. Said to date back to 12,000 BC based on human remains found in caves, the earliest humans to arrive in Spain came from Africa. Numerous Stone Age hunters also included Greeks, Romans, Visigoths and other Europeans. Berber tribes from Morocco and Phoenicians, Jews and Arabs from the Middle East also inhabited Spain. Spain became a unified country in the 15 century, and has grown to be a global empire with over 500 million Spanish speakers. The country is ademocracy that operates under a constitutional monarchy. Smaller than France and slightly bigger than California, Spain claims the 3rd largest Volcanic peak in the world, The Teide.

Cuisine in Spain varies depending on region and climate. In the Mediterranean section of the country, seafood, gazpacho, paella and arroz negro are common. Inner Spain leans toward hot, thick soups and stews, salted, cured hams and heavenly olive oil. On the Atlantic side of the country, vegetables, fish, stews, lightly cured hams, cod, albacore, anchovy and octopus based dishes are common. I can't say enough great things about food in this beautiful, warm country.

Scrubbed little neck clams

Roasted and plain artichoke hearts

White wine, vegetable stock, garlic and basis (for garnish)

Cook until clams open - discard any that remain closed

Serve up as an appetizer, or as a meal along side a salad and bread to mop up the sauce!

Artichokes with Clams - Recipe adapted from spain.recipes.com

20 preserved artichokes hearts (I used a combination of roasted and plain)
2 finely chopped garlic cloves
2 Tbsp. olive oil
1 cup vegetable or fish stock (I used vegetable)
1 Tbsp. flour
2 Tbsp. dry, white wine
24 clean clams (I used little necks)

Drain the artichoke hearts. Brown the garlic cloves in the hot oil in a deep frying pan or earthenware dish. Add the flour then mix in the white wine and stock. Add the clams and cook until they are open, discarding any that remain closed. Then add the artichoke hearts and cook for a few minutes before serving.

Final Assessment: This dish could hardly be easier. If I'd been able to find baby artichoke hearts, I would have used them, instead I used a combination of roasted and plain, because that's what was in my pantry. This makes a wonderful appetizer, served with chilled white wine. To enjoy as a meal, serve along side a green salad and good crusty bread to mop up the sauce, which is just slightly thickened with flour. A+

© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Day 166! Somalia Maraq Bilaash (Cherry Tomato Sauce) and Muufo Baraawe (Somali Bread) - Up Next, Spain

Tonight's meal comes from a Somali cookbook, Somali Cuisine.  All of the recipes in the book are authentic and have been passed orally through generations of women. Some of the cooking methods have been modified for today's modern kitchens, but the dishes remain representative of traditional Somali cuisine. And, while it seems a little ironic to be cooking in my well stocked kitchen given that Somalia is currently experiencing a drought and cholera epidemic so extreme that 4 million people, roughly 1/2 the population, are starving or sick, this simple meal reflects the country's diverse warm culture, culinary influences and customs.

Officially the Somali Republic, Somalia lies in the eastern most part of Africa. Bordered by Djibouti, Kenya, the Gulf of Alden, Yemen, the Indian Ocean and Ethiopia. With the longest coast-line on the continent, the country's terrain is primarily one of plateaus, plains and highlands. The climate is hot all year long except for a distinctive monsoon season. Once the center of commerce, powerful Somali empires dominated trade. In the 19th century, British and Italians took over control of parts of Somalia's coast, while other parts of the country were controlled by various powers. In 1991, Somalia's government collapsed, and civil war erupted.  In 2006, an insurgency led by the Al Ahabaad Islamist group took control of the southern part of the country, while the Transitional Federal Government maintained control of parts of the capital and some territories. It is hoped that the elections in 2012 will restore peace and stability to the country.

Somalia's culinary influences vary greatly by region, blending indigenous, Ethiopian, Yemini, Persian, Turkish, Indian and Italian traditions. Rice, beef, chicken, fish, beans, bananas, okra, tomatoes, pasta and bread are all commonly eaten, with cumin, garlic, hot peppers and cardamom flavoring many dishes. Canjeero, a spongy bread, is a staple and accompanies many dishes. During Ramadan, dinner is generally eaten late after Tarawith prayers have been said.

Local cherry tomatoes...the last of the season. And, one very hot jalapeno!

Frozen okra - I couldn't find fresh in the grocery store today

Onions and garlic for the sauce

Cherry tomatoes and okra make the sauce sweet, and jalapeno gives it heat

Semolina flour for the Muufo bread

Salt, sugar, yeast and minced onion flavor the bread

Maraq Bilassh (Cherry Tomato Sauce) - Recipe Courtesy of somalitreats.com

2 Tbsp. olive oil
1 medium size onion, chopped
4 cups cherry tomatoes, whole
1 jalapeno, cut into medium size
3-4 small okra, cut or whole
Salt to taste
2 cloves garlic, minced
1 tsp. lemon juice
5 basil leaves

Heat the oil; add the onions and saute. Add the cherry tomatoes (whole), jalapeno and okra, and cook over medium heat. When the tomatoes being to wrinkle, stir delicately and cook 10-20 minutes more. When the tomato skins start to crack, add the salt, garlic and lemon juice, then mash the contents with a wood spoon. Add the basil leaves and cover for about 5 minutes. Remove from the heat and serve with bread, muufo, anjeero, crackers or bagels.

Muufo Baraawe (Somali Bread) - Recipe Courtesy of somalitreats.com

2 cups of white semolina or farina flour
1/4 cup all purpose flour
1 Tbsp. sugar (optional)
1 tsp. onion powder
1 clove garlic, minced
1/2 tsp. active dry yeast
1-1/4 cup lukewarm water
Salt to taste

Combine all the ingredients (except water) together and mix them well in a bowl. Add the water and knead to make to dough. Cover the bowl tightly, put in a warm place (such as the kitchen) for several hours or until the dough doubles in bulk; then work the dough gently with your hands. Cover and let it rise again. Preheat oven to 400 degrees. When the dough has risen a second time, pick about half a handful with wet fingers and drop them on an oiled baking pan,, spacing them 2-3 inches apart. Cover the pan tightly with aluminum foil and put it in the lower rack of the oven for about 15 minutes or until the bottom side of the muufo is golden color. When done, the top of the muufo will stay white. If you want the top side to be golden, flip the muffo over and bake for 3-4 minutes more. Serve with Maraq Bilaash.

Final Assessment: Delicious! I love a simple tomato sauce, and the addition of okra and jalapeno gave the sauce such great texture and zip. We dipped the chewy muufo bread in the sauce and lapped it up. This is a lovely vegetarian meal!

© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved