Day 172! Somali Date-Filled Sambusas - ONE Recipe for Change

With Thanksgiving just a few weeks away, I can't help but reflect how much I take for granted. A full fridge, stocked pantry, backyard garden and grocery stores brimming to nearly obscene largess - This is America, and I am eternally grateful to live in this land of bounty. Recently, I made a meal from Somalia, a beautiful African country besieged by drought and widespread hunger. The irony of preparing this lovely dinner was not lost on me, as I suspected  few Somali families were sitting down to the traditional dish my family and I enjoyed.

Then, last week, in what I believe was a twist of fate,  I was contacted by the ONE Campaign, with an offer to collaborate on a Thanksgiving project to raise global awareness of the famine and escalating food crisis in the the Horn of Africa, where 30,000 children have died in the past three months and more than 13.3 million people are at risk of starvation. I am honored to join with ONE's initiatives to fight world poverty,  hunger and raise awareness.  I hope you will too.

According to ONE, while the current drought plaguing the Horn could not have been prevented, famine is a man-made disaster that could have been avoided. Supporting proven, cost-effective agriculture program that help train farmers and provide them with much-needed supplies and access to markets, are just a few of the ways we can help to prevent famine in the future.

You too can support ONE's work by making this traditional Somali dessert for your family Thanksgiving dinner. Simply print out the virtual recipe card (below) and share this post to broaden ONE's mission.  Every single voice counts. 

So what is the ONE Campaign?  ONE is a grassroots advocacy and campaigning organization that fights extreme poverty and preventable disease -- particularly in Africa -- by raising public awareness and rallying political leaders to support smart and effective policies and programs that are saving lives, helping to put kids in school and improving futures. Co-founded by Bono and other campaigners, ONE is nonpartisan and works closely with African activists and policy makers.

Drought May be an act of Nature, but Famine is not

Backed by a movement of more than 2.5 million ONE members -- including more than 50,000 here in my home state of Massachusetts -- ONE achieves change through advocacy, harnessing the collective voice of its massive global membership, rather than soliciting funding from the public. In fact, their tagline is short and simple: We're not asking for your money, we're asking for your voice. ONE holds world leaders to account for the commitments they've made to fight extreme poverty. This includes agricultural programs like USAID's Feed the Future, that is helping African farmers to feed themselves and their entire communities -- all for a fraction of less than 1% of the entire U.S. budget.

Somali Date-Filled Sambusas - ONE Recipe for Change

Ingredients for the dough

Yeast, water, oil and milk make the dough elastic and very easy to work with

Proof the yeast in warm water

Let proof for 15 minutes

Mix in flour gradually - this helps avoid making the dough too stiff and dry

 Cover and let dough rise in a warm place until doubled in bulk

Filling - Look at those beautiful dates!

Use freshly grated nutmeg if you have it, otherwise ground nutmeg is fine

Ground cardamom has a lovely taste and scent

Cook dates down to a paste *Use a VERY low flame and add water if mixture becomes too dry*

Roll dough out to squares (trim as needed), fill with date mixture, fold over and seal with water

Bake at 325 degrees for about 15 or until golden brown

Serve this traditional Somali treat as dessert or a snack with tea ... and enjoy!

Date-Filled Sambusas (adapted from Celtnet)

**Click here to download and share the virtual recipe card**

***Awesome Illustration by Malaka Gharib for ONE***

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

Day 171! Swaziland - Karoo Roast Ostrich Steak - Up Next, Sweden

How does one pass up the opportunity to cook with ostrich? One doesn't. This traditional Swazi recipe for flash-fried, marinated ostrich steak, served with a pumpkin and mealie meal (ground maize) mash, is both unique to the this beautiful African country, and seasonally appropriate for what's regionally available in the Northeast U.S. during this fall season of pumpkins and squash. A big shout-out to my wonderful husband for schlepping to Savenor's Market in Cambridge after work to scoop up two beautiful ostrich fillets. If you're a fan of wild and exotic game, you MUST check out this full-service butcher shop and family owned business, which by the way, was Julia Child's go-to market, so you know, it's got some very special, hard to source supplies at the ready.

A landlocked country, Swaziland, also known as Ngwane or Swatini, is bordered by Mozambique and South Africa. The country's subtropical climate includes mountains and lowveld (wide open rural spaces). During the 15th and 16th centuries, the African people of Nguni descent migrated southward from Central Africa. Eventually, during the mid-18th century, a group of them settled in the area which is now Swaziland. These people, the Nkosi Dlamini, became known as the Swazis, and today both names live on in the country. Nkosi means ‘king’ and Dlamini is the surname of the royal family. After a long period of rule by the British (as a protectorate), the country gained independence in 1968. Unlike many African countries, Swaziland claims that it has been 99% free of political violence. Sadly, the country has been ravaged by the HIV/AIDS pandemic, and although health care has improved, the human, economic and societal toll is nothing short of tragic. For a more in-depth description of the country's history, readers are referred to this site.

Cuisine in Swaziland varies depending on seasonal and geographic region. Sorghum, maize, goat, ostrich, sugar, pumpkins, beans, corn, citrus, peanuts and rice are staple crops that are largely farmed by subsistence farmers. Mealie meal, a ground maize porridge is eaten in most every household as it's both plentiful and filling.

Red wine and juniper berries make the marinade

Slice the meat as thin as possible - Ostrich is very lean with almost no fat

Marinate overnight - crushed juniper berries smell heavenly

Pumpkin  - a staple in Swaziland is readily available in New England now!

Ground Maize - also known as grits or polenta - both of which I love!

Slice an onion super thin for the sauce

Crush up some green peppercorns for the sauce (I added extra)

White wine and cream ... there are few better combinations

Saute the onions, until butter turns nut brown, add wine, cream and peppercorns, salt and simmer

Serve and enjoy!

Karoo Roast Ostrich Steak (Recipe Courtesy of celtnet.org.uk)

2 ostrich steaks, thinly sliced
1 onion, finely sliced
1/2 cup heavy cream
1 cup white wine
6 green peppercorns, lightly crushed
1 pumpkin, peeled and cubed
1/2 cup mealie meal (ground maize)
3/4 cup red wine
5 juniper berries, lightly crushed
Butter for frying onion and ostrich

Slice the ostrich steaks as finely as possible and marinate in red wine and juniper berries and refrigerate over night.
Add the pumpkin and mealie meal to a pot, cover with water and boil for about 30 minutes, or until the pumpkin is soft. Add more water if needed. When cooked pour off any excess liquid and mash the pumpkin and mealie meal together.
Meanwhile, add the onion to a pan and sweat in a little butter until just nut brown.
Add the cream, white whine and green peppercorns and bring to gentle simmer.
Season and add a little arrowroot if the sauce is too thin.
Finally add a little butter to a frying pan and cook the ostrich by flash frying the meat. Do not over cook as the meat will become very dry.
To serve, place the pumpkin mash in the center of a plate, arrange the strips of ostrich meat around the outside and drizzle the cream sauce over the top.

Final Assessment: I love ostrich meat. It's lean and full of flavor, so I sauteed it for just a few seconds in a little bit of olive oil. The mealie meal and pumpkin mash is surprisingly delicious and filling. If you like grits or polenta, you'll love the combination. And, oh, the cream sauce - I could spoon that concoction out of the pan and call it a day. A wonderful, classy meal!


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

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