Here are five delicious dips from Arabic/ Levant Cuisine 1. Hummus The standard bearer, and vanilla essence of Arabian dips. It is made from boiled chickpeas, pureed and flavoured with tahini- sesame seed paste, olive oil, lemon juice. Variations range from chunky to smooth, made with freshly boiled or tinned chickpeas, served simply or elaborately with olive oil and...
This recipe takes me back to where it all began – Nigeria. Where garden eggs are eaten as a snack, with a spicy peanut butter dip. In this recipe, the garden egg is sliced and garnished with grilled spring onions and red chilies, for colour. It is sprinkled with a dry peanut ‘crunch’ and drizzled...
I know a place inspired by a library book my 5-year old brought home: I know a place by Karen Ackerman I know a place where vanilla and cloves meet And embrace with warm, heady scents Where citrus and nuts mingle in a pungent dance Where ginger and cardamom, black pepper and coriander come alive...
Have you ever felt something was not worth your while? Till someone else made a case/presented the value proposition for it and caused you to do a 180 degree turn? Me too. Value Proposition – the benefits ascribed to a product or service, less the costs.
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for (Pork) Satay from the book: 1000 Recipes by Martha Day. We, cooks had the options of doing what we wanted as long as we marinated the chosen meat or veg!!! Can you believe it is already...
Multiple influences with one confluence: a warm salad of soba noodles with yakitori chicken!
Talk about melangés…talk about Indonesia and its delicious patchwork of influences from all over Asia – peanut sauces and hot chilies from Thailand, Vietnamese nam pla (fish sauce) and terasi (shrimp paste), Indian spices, Chinese stir-fries… a conglomerate of tastes and techniques all rolled up. More often than not, a typical Indonesian meal combines sweet, sour,...