Category Archives: Chicken and Fowl

Belize ❀ Tamales

I’ve always wanted to know what tamales were.  It’s one of those dishes you hear about now and then but rarely get the chance to try – at least if you live in Europe as I do.  So of all the countries where tamales are eaten, I jumped for the first one that came along in this alphabetical cooking project.  This happened to be Belize, which has its own delicious take on this classic Central American dish.  These little packages of maize meal and assorted fillings sure are time-consuming.  But how lovely once you sit down, breathe a sigh of relief after your labours, and sink your teath into a freshly steamed, piping hot tamal.

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India ❀ Toor Dal, Chicken Tikka and Chapatis

INDIA???  I know – I did a bad, bad thing this week.  Don’t worry, I haven’t had a mental meltdown, and I do know that India does not follow Azerbaijan in the culinary alphabet.  But I couldn’t get to a decent fishmonger in time for the Bahamas, and this week also marked exactly 7 years (!) since Joe and I started dating.  So, on the spur of the moment, I decided to cook him his absolute favourite cuisine on the planet, which happens to be Indian.  So I do hope you’ll forgive this slight derailment – at least it’s for a good cause, eh?  To make up for it, I’ve cooked you an Indian trifecta:  yellow lentil dal, chicken tikka and the Indian flatbreads known as chapatis.  Pull up a chair and dig in…

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Armenia ❀ Harissa (Chicken Porridge) and Lavash Bread

Armenian harissa

I think I’ve found the perfect cold-weather dish.  Yesterday I saw my own breath for the first time this autumn, and I knew I’d soon be craving the kind of food that makes you want to wrap yourself in it like a blanket.  Armenia, where the temperature gets to -46 degrees celsius in the dead of winter, certainly delivered on that front.  And what it delivered was harissa, a supremely comforting porridge that is simplicity itself.

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Angola ❀ Muamba de Galinha (Chicken Stew with Palm Oil)

Muambe de Galinha with fufu

Wow – this dish was certainly an adventure.  From procuring the ingredients to cooking and eating the stew, let’s just say this week entailed a lot of firsts.  Muamba de Galinha is chicken with moambe sauce – moambe being the fruit and oil of the African palm tree.  It involves stewing chicken pieces in red palm oil, palm fruit pulp, pumpkin and okra.

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