Traveling Plates

Traveling The World One Dish At A Time

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Day 28- BURUNDI (Bujumbura)
Lentil and Bean Soup
225g sweet potato, peeled and diced
225g carrots, peeled and diced
2 onions, sliced
225g green cabbage, shredded
300g brown lentils
225g green French Beans
600ml vegetable stock
saltand freshly ground black pepper, to taste
2 tbsp extra virgin olive oil


Heat the oil in a pan then fry the onion for a few minutes before adding the lentils. Stir to ensure that the lentils are completely coated in oil. Add the stock and simmer for 20 minutes until the lentils are very soft. Add the remaining vegetables and season. Allow to simmer for a further 15 minutes until the lentils form a mush. Serve with crusty bread.  Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-soupe-aux-lentilles-et-legumesCopyright © celtnet

Day 28- BURUNDI (Bujumbura)


Lentil and Bean Soup

225g sweet potato, peeled and diced
225g carrots, peeled and diced
2 onions, sliced
225g green cabbage, shredded
300g brown lentils
225g green French Beans
600ml vegetable stock
saltand freshly ground black pepper, to taste
2 tbsp extra virgin olive oil
Heat the oil in a pan then fry the onion for a few minutes before adding the lentils. Stir to ensure that the lentils are completely coated in oil. Add the stock and simmer for 20 minutes until the lentils are very soft. Add the remaining vegetables and season. Allow to simmer for a further 15 minutes until the lentils form a mush. Serve with crusty bread.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-soupe-aux-lentilles-et-legumes
Copyright © celtnet

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Day 27- BURKINA FASO (Ouagadougou)
Igname Rôtie


1 yam tuber
flour for dusting
milk for mashing
pinch of salt
50g butter,
diced chopped parsley to garnishPeel the yam then wash with salted water and pat dry with paper towels. Dust the outside of the yam with plain flour then sit on a baking tray and transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, or until the yam flesh is tender and the tuber is nicely coloured on the outside. Remove from the oven and cut in half lengthways. Use a large spoon to scoop out the flesh from the inside. Transfer this to a bowl and add a little milk. Mash until smooth then season with a pinch of salt. Add the butter and mash once more. Arrange in an oven-proof serving dish. Place in a hot oven for about 10 minutes to just colour the top of the yam. Sprinkle over the chopped parsley and served. Typically this is served as an accompaniment for barbecued (grilled) meat or fish.  Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-igname-rotieCopyright © celtnet

Day 27- BURKINA FASO (Ouagadougou)

Igname Rôtie
1 yam tuber
flour for dusting
milk for mashing
pinch of salt
50g butter,
diced chopped parsley to garnish

Peel the yam then wash with salted water and pat dry with paper towels. Dust the outside of the yam with plain flour then sit on a baking tray and transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, or until the yam flesh is tender and the tuber is nicely coloured on the outside. Remove from the oven and cut in half lengthways. Use a large spoon to scoop out the flesh from the inside. Transfer this to a bowl and add a little milk. Mash until smooth then season with a pinch of salt. Add the butter and mash once more. Arrange in an oven-proof serving dish. Place in a hot oven for about 10 minutes to just colour the top of the yam. Sprinkle over the chopped parsley and served. Typically this is served as an accompaniment for barbecued (grilled) meat or fish.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-igname-rotie
Copyright © celtnet

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Day 26- BULGARIA (Sofia)
Shopska Salata 
4 tomatoes, chopped
1 large cucumer, unpeeled and chopped
4 green or red peppers, roasted or raw, chopped
1 large yellow onion, chopped, or 6 green onions, sliced
2 tablespoons chopped fresh parsley
1/2 cup sunflower oil
1/4 cup red-wine vinegar
Salt and black pepper
1/2 cup Bulgarian sirene cheese or feta cheese, crumbled
Place tomatoes, cucumber, peppers, onion and parsley in a large bowl and toss. 
Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended. 
Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve. Top with crumbled cheese and portion on chilled plates.

Day 26- BULGARIA (Sofia)

Shopska Salata

  • 4 tomatoes, chopped
  • 1 large cucumer, unpeeled and chopped
  • 4 green or red peppers, roasted or raw, chopped
  • 1 large yellow onion, chopped, or 6 green onions, sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup sunflower oil
  • 1/4 cup red-wine vinegar
  • Salt and black pepper
  • 1/2 cup Bulgarian sirene cheese or feta cheese, crumbled
  1. Place tomatoes, cucumber, peppers, onion and parsley in a large bowl and toss.

  2. Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended.

  3. Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve. Top with crumbled cheese and portion on chilled plates.

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Day 25- BRAZIL (Brasília)

Brigadeiro

3 tablespoons unsweetened cocoa
1 (14 ounce) can sweetened condensed milk
1 tablespoon butter
 
In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

Candido Portinari- Futbol- 1935

Day 25- BRAZIL (Brasília)

Brigadeiro

3 tablespoons unsweetened cocoa

1 (14 ounce) can sweetened condensed milk

1 tablespoon butter

 

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

image

Candido Portinari- Futbol- 1935

(Source: brazil )

Filed under brazil Brigadeiro Candido Portinari 20th century art

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Day 24- BOTSWANA (Gaborone)
Botswana Beef
250 ml beer 125 ml olive oil 60 ml soy sauce 4 cloves garlic, crushed 1 thumb fresh root ginger, peeled and crushed 2 red chillies, seeded and chopped 5 ml paprika 10 ml ground peppercorns 10 ml coriander seeds, crushed 4x225 g fillet steaks 45 ml olive oil for cooking 8 large cloves whole garlic, peeled Salt and ground pepper To Serve: 4 banana leaves Fresh chillies
 In a deep ceramic dish combine the beer, olive oil, soy sauce, crushed garlic, ginger, chillies, paprika, ground peppercorns and coriander. Add the steaks and coat well with marinade. Leave for at least 6 hours. Heat a large cast-iron pan. Add the olive oil for cooking, steaks and whole garlic. Seal steaks for 3 minutes on each side, then cook until ready. Season with salt and pepper to taste.


The Republic of Botswana (or Batswana), located just north of South Africa, bordered by Zambia, Zimbabwe, and Namibia. It is a country with very rich oral traditions however none which were written down until the 19th century.  The first published written work in Botswana was a bible that had been translated into the regional dialect of Tswana. The country gained independence from Britain in 1966 and has been Africa’s longest running democracy. 

Day 24- BOTSWANA (Gaborone)

Botswana Beef

250 ml beer
125 ml olive oil
60 ml soy sauce
4 cloves garlic, crushed
1 thumb fresh root ginger, peeled and crushed
2 red chillies, seeded and chopped
5 ml paprika
10 ml ground peppercorns
10 ml coriander seeds, crushed
4x225 g fillet steaks
45 ml olive oil for cooking
8 large cloves whole garlic, peeled
Salt and ground pepper
To Serve:
4 banana leaves
Fresh chillies


In a deep ceramic dish combine the beer, olive oil, soy sauce, crushed garlic, ginger, chillies, paprika, ground peppercorns and coriander. Add the steaks and coat well with marinade. Leave for at least 6 hours. Heat a large cast-iron pan. Add the olive oil for cooking, steaks and whole garlic. Seal steaks for 3 minutes on each side, then cook until ready. Season with salt and pepper to taste.

Photo: Ian Michler

The Republic of Botswana (or Batswana), located just north of South Africa, bordered by Zambia, Zimbabwe, and Namibia. It is a country with very rich oral traditions however none which were written down until the 19th century.  The first published written work in Botswana was a bible that had been translated into the regional dialect of Tswana. The country gained independence from Britain in 1966 and has been Africa’s longest running democracy. 

Filed under botswana batswana Botswana Beef \

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Day 23- BOSNIA AND HERZEGOVINA (Sarajevo)
Pita S Mesom 

6 Pita Breads (or one packet shop-bought)
3 large onions, chopped
3 tbsp olive oil
900g pork, cubed
2 large eggs
salt and freshly-ground black pepper, to taste

Heat the oil in a pan and use to fry the onions until golden (about 10 minutes). Add the pork and continue frying until the meat is thoroughly browned all over. Take off the neat at this point and stir-in the eggs and season to taste with salt and freshly-ground black pepper. Mix thoroughly to combine then arrange the pita breads on a lightly-oiled baking tray. Spread the meat mixture over the top of the pita breads then transfer to an oven pre-heated to 210°C and bake for about 8 minutes, or until the eggs are set and golden brown. Serve hot.  Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-pita-s-mesomCopyright © celtnet


The Livno karst field in summer- Gabrijel Jurkic 20th Cent
The twelve miles of coastline that Bosnia and Herzegovina shares with the Adriatic Sea prevents it from being completely landlocked. Bordered by Croatia, Serbia and Montenegro, Bosnia is located in Eastern Europe. The country is comprised of three constituent nations- Bosniaks, Serbs and Croats. While each group has its own language, they all speak a dialect of Štokavian. Due to the geographic location of Bosnia, the cuisine of the region is a strong mix of Western and Eastern influences, as well as a strong Central European pull as the country was under Austrian rule for a great period of time. The 500 years which the country spent under the Ottoman rule also left the area with a cuisine every similar to that found in Turkey.

Day 23- BOSNIA AND HERZEGOVINA (Sarajevo)

Pita S Mesom

6 Pita Breads (or one packet shop-bought)
3 large onions, chopped
3 tbsp olive oil
900g pork, cubed
2 large eggs
salt and freshly-ground black pepper, to taste
Heat the oil in a pan and use to fry the onions until golden (about 10 minutes). Add the pork and continue frying until the meat is thoroughly browned all over. Take off the neat at this point and stir-in the eggs and season to taste with salt and freshly-ground black pepper. Mix thoroughly to combine then arrange the pita breads on a lightly-oiled baking tray. Spread the meat mixture over the top of the pita breads then transfer to an oven pre-heated to 210°C and bake for about 8 minutes, or until the eggs are set and golden brown. Serve hot.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-pita-s-mesom
Copyright © celtnet
http://www.ramsar.org/pictures/bosnia-livno-01.jpg
The Livno karst field in summer- Gabrijel Jurkic 20th Cent
The twelve miles of coastline that Bosnia and Herzegovina shares with the Adriatic Sea prevents it from being completely landlocked. Bordered by Croatia, Serbia and Montenegro, Bosnia is located in Eastern Europe. The country is comprised of three constituent nations- Bosniaks, Serbs and Croats. While each group has its own language, they all speak a dialect of Štokavian. Due to the geographic location of Bosnia, the cuisine of the region is a strong mix of Western and Eastern influences, as well as a strong Central European pull as the country was under Austrian rule for a great period of time. The 500 years which the country spent under the Ottoman rule also left the area with a cuisine every similar to that found in Turkey.
http://www.crwflags.com/fotw/images/b/ba.gif

Filed under BOSNIA AND HERZEGOVINA Gabrijel Jurkic 20th century art

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Day 22- BOLIVIA (Sucre)
Silpanchos
2 pounds beef cut VERY thin (your butcher can do this for you) (should be about 6 large, thin slices)
6 large potatoes
6 eggs
2 cups bread crumbs
1/2 cup fresh onion (very finely chopped, you can even grate it if you prefer)
2 tomatoes chopped small (firm, Roma tomatoes work best)
1 fresh locoto (you can use a serrano or other chili pepper), chopped tiny 1 1/2 cups of cooked rice
Oil
salt
Pepper

Wash and peel the potatoes, and boil them whole until they are tender and edible, not NOT mushy. When they are done, cut each potato into thick slices and toast in a pan with a little oil until golden brown (like french fries). Boil 3-4 cups of water, set aside. Toast the rice in a hot pan, stirring constantly so it doesn’t burn. (You don’t want it to get black, you just want to toast any humidity out of it for about 3 minutes.) Simmer the rice in 3 cups of the hot water, with a little salt, slowly, very low heat, until fully cooked. While the rice is simmering, take each thin piece of beef, place on a cutting board sprinkle with salt and pepper, and pound it until it is very tender (it will stretch out—you need it to be as thin as possible.) Heat a pan with some oil, not too hot, you don’t want it to burn or smoke. Press the beef into the breadcrumbs and ensure each piece is completely covered with breadcrumbs, then place into the hot oil. Fry on both sides until the beef is cooked. Carefully turn it several times so the breadcrumbs don’t burn. When finished, set aside. Fry your eggs. On a plate, place a large amount of rice. On top of the rice place one silpancho (the beef). On top of the silpancho place one fried egg and “decorate” it with the chopped tomatoes, onions, and hot peppers. Place a few of the fried potatoes on the side, serve and ENJOY!

Bolivia is a landlocked country in South America located inbetween Brazil, Peru, Chile, Argentina and Paraguay. While Spanish may be a national language (due to the Spanish invasion of the Incas in 1524), over sixty percent of the population is native Indian (predominately Quechua and Aymara). Boliva boasts an enormous amount of natural biodiversity due to the vast range of altitudes that make up the country. 199 different ecosystems live within the borders of Bolivia. Bolivia is known as the native origin for many important food groups including peppers, chili peppers, peanuts, beans, yucca, and many types of palm.

Day 22- BOLIVIA (Sucre)

Silpanchos

2 pounds beef cut VERY thin (your butcher can do this for you) (should be about 6 large, thin slices)

6 large potatoes

6 eggs

2 cups bread crumbs

1/2 cup fresh onion (very finely chopped, you can even grate it if you prefer)

2 tomatoes chopped small (firm, Roma tomatoes work best)

1 fresh locoto (you can use a serrano or other chili pepper), chopped tiny 1 1/2 cups of cooked rice

Oil

salt

Pepper

Wash and peel the potatoes, and boil them whole until they are tender and edible, not NOT mushy. When they are done, cut each potato into thick slices and toast in a pan with a little oil until golden brown (like french fries). Boil 3-4 cups of water, set aside. Toast the rice in a hot pan, stirring constantly so it doesn’t burn. (You don’t want it to get black, you just want to toast any humidity out of it for about 3 minutes.) Simmer the rice in 3 cups of the hot water, with a little salt, slowly, very low heat, until fully cooked. While the rice is simmering, take each thin piece of beef, place on a cutting board sprinkle with salt and pepper, and pound it until it is very tender (it will stretch out—you need it to be as thin as possible.) Heat a pan with some oil, not too hot, you don’t want it to burn or smoke. Press the beef into the breadcrumbs and ensure each piece is completely covered with breadcrumbs, then place into the hot oil. Fry on both sides until the beef is cooked. Carefully turn it several times so the breadcrumbs don’t burn. When finished, set aside. Fry your eggs. On a plate, place a large amount of rice. On top of the rice place one silpancho (the beef). On top of the silpancho place one fried egg and “decorate” it with the chopped tomatoes, onions, and hot peppers. Place a few of the fried potatoes on the side, serve and ENJOY!

Bolivia is a landlocked country in South America located inbetween Brazil, Peru, Chile, Argentina and Paraguay. While Spanish may be a national language (due to the Spanish invasion of the Incas in 1524), over sixty percent of the population is native Indian (predominately Quechua and Aymara). Boliva boasts an enormous amount of natural biodiversity due to the vast range of altitudes that make up the country. 199 different ecosystems live within the borders of Bolivia. Bolivia is known as the native origin for many important food groups including peppers, chili peppers, peanuts, beans, yucca, and many types of palm.

http://www.indexmundi.com/flags/bl-lgflag.gif

Filed under bolivia Silpanchos tapestry

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Day 21- BHUTAN (Thimphu)

KEWA DATSHI

4 Potatoes
80 ml (1/3 cup) of cheese, {Swiss, farmers or almost any kind of white cheese}
60 ml (1/4 cup) of chopped red onions
1 tbsp oil
1 tsp salt
1/2 tsp chilli powder (vary amount according to your preference)

Cut potatoes into small pieces something approximating a standard “chip” from a classical British Fish & Chip shop.
Put the potatoes along with some oil and salt in a saucepan or pot.
Add 360 ml (1 1/2 cup) of water.
Cut the cheese into small pieces and when the potato is almost cooked, add the cheese. You can add some chopped onions and tomatoes to taste. Don’t forget the chilli powder.


The Kingdom of Bhutan is a dzongkha speaking country bordered by China and India, and sits on the eastern part of the Himalayas. Known as the happiest country in Asia, Bhutan ranks number eight on list of happiest countries in the world.

Day 21- BHUTAN (Thimphu)

KEWA DATSHI

  • 4 Potatoes
  • 80 ml (1/3 cup) of cheese, {Swiss, farmers or almost any kind of white cheese}
  • 60 ml (1/4 cup) of chopped red onions
  • 1 tbsp oil
  • 1 tsp salt
  • 1/2 tsp chilli powder (vary amount according to your preference)


Cut potatoes into small pieces something approximating a standard “chip” from a classical British Fish & Chip shop.

  1. Put the potatoes along with some oil and salt in a saucepan or pot.
  2. Add 360 ml (1 1/2 cup) of water.
  3. Cut the cheese into small pieces and when the potato is almost cooked, add the cheese. You can add some chopped onions and tomatoes to taste. Don’t forget the chilli powder.

The Kingdom of Bhutan is a dzongkha speaking country bordered by China and India, and sits on the eastern part of the Himalayas. Known as the happiest country in Asia, Bhutan ranks number eight on list of happiest countries in the world.

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Day 20- BENIN (Porto-Novo)

Boulets de Poulet avec Sauce Rouge


1 chicken, cut up, deboned and diced3/4 cup no-sugar-added peanut butter1 habanero pepper, minced1 bunch green onion, washed and chopped4 onions, peeled and chopped6 tomatoes, blanched, peeled, de-seeded and chopped1 cup red palm oilsalt & freshly ground black pepper 

1Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.2Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.3Shape the mixture into meatballs.4Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.5Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.6Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).



Queen Mother Ivory Hip Mask
Read more at: http://www.food.com/recipe/chicken-meatballs-with-red-sauce-benin-477347?oc=linkback

Day 20- BENIN (Porto-Novo)

Boulets de Poulet avec Sauce Rouge
1 chicken, cut up, deboned and diced
3/4 cup no-sugar-added peanut butter
1 habanero pepper, minced
1 bunch green onion, washed and chopped
4 onions, peeled and chopped
6 tomatoes, blanched, peeled, de-seeded and chopped
1 cup red palm oil
salt & freshly ground black pepper

1
Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
2
Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
3
Shape the mixture into meatballs.
4
Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
5
Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
6
Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).