Beanz still meanz Heinz: Macedonian tavche gravche

‘I’m going to write the fastest blog post ever,’ Miranda declared just now as she sat down at the computer. The irony of this then dawned on her, as she considered the fact that this dish was probably the one that has taken longer to cook than any other. Nonetheless, a quick post is all this is going to be, we’re afraid, because we’re going away in a few days (woohoo!) and have more pre-holiday jobs to do than we care to think about. So today you are spared a lengthy preamble, whilst we merely present you with the recipe (with thanks to 196 Flavors for Macedonian tavche gravche: beans in a skillet. Continue reading

Advertisements

Better than frogs’ legs: Dominican pudin de pan

For such a small island (population less than 75,000), Dominica (which is pronounced, dom-in-KNEE-ka, by the way, not do-MIN-i-ka) has an interesting history and range of national dishes. For years the national dish was unofficially mountain chicken (more on that later), but in 2013, following a series of surveys among Dominicans, it was replaced by callaloo.

Now, we’ve already made callaloo, and given that it was probably the worst international dish we’ve ever made, we weren’t keen to walk that road again, so we had a look at the other options on the Dominican survey: sancoche, broth, fig and saltfish and titiwi. We’ve already made fig and saltfish too, broth didn’t sound terribly interesting, and whilst we could childishly snigger at the names of both sancoche (stew with loads of meat) and titiwi (a type of tiny fish), neither was really what we wanted to cook.

Next, we figured that if mountain chicken had been good enough for the Dominicans to consider it their unofficial national dish, it would be good enough for us. But then we found out that mountain chicken ISN’T CHICKEN AT ALL. It’s frogs’ legs. And, frankly, even if we’d known where to buy frogs’ legs, we didn’t want to. We’re being as adventurous and open-minded as we can during this cooking challenge, but the line has to be drawn somewhere.

Back at square one, we finally found Clara’s recipe for pudin de pan, or spiced bread pudding, on Dominican Cooking. As she points out, the Dominicans didn’t invent bread pudding, but they have put their own spin on it, and as two people who a) haven’t made an international dessert for a while and b) love bread pudding, we decided that this one actually was ‘good enough for us.’ Continue reading

A series of discoveries: Maldivian mas riha

If you type ‘Maldives national dish’ into Google (other search engines are available), you are presented with a one word response: Fish. Not terribly helpful. Reading a little more reveals that the favourite fish of the Maldivians is tuna, which was good news for us because we consider a beautiful, just-seared fillet of tuna to be a real treat. It’s something we don’t eat a lot, though, because it’s so expensive, so when we found out that a typically Maldivian way of preparing it is mas riha (curry), we were faced with a dilemma. Did we really want to spend premium prices on a premium product to then hide it in a spicy coconut sauce?

Luckily for us, the solution was literally placed right in front of us. When we were waiting in line at the fishmonger for the snapper for our Martiniquais dish, we noticed that they had one kilo bags of frozen tuna fillets for £8. They weren’t going to be any good for sashimi, but for a curry, we figured it was a pretty safe bet. And the gamble paid off! Continue reading