We’re off to Bolivia this month, seems like we were just there, enjoying massive platters of Pique Macho! Well, I guess that was last year (September of 2016), but I’m happy to go back, because there were a few recipes that I didn’t get to try out the first time around. Details
The Republic of Chad, located in northern Central Africa, is the subject of our focus and our dining destination this month.
Okra is one of the most commonly consumed vegetables there. It is used both to thicken sauces and as a vegetable used in preparation of soups and stews. I suppose you either love okra or hate it, but as it happens, I love it! And since I’ve yet to post a recipe calling for okra, I think okra’s time in the spotlight has come.
We’ll be making a stew called “Daraba,” a vegetarian okra and sweet potato stew. If you have unpleasant childhood memories of eating canned gumbo soup and trying to avoid the weird looking okra pieces floating around in it, I hope this recipe will put okra back in your good graces!
There were several recipes on the internet for Daraba, and they all basically said to dump the vegetables into the pot, cover with water, boil, add peanut butter to finish; done. That’s OK, but I really like to coax a little flavor out of each vegetable, and I think it’s worth taking a little extra time and care with your ingredients. I’ve included extra steps for sautéing each vegetable separately, and then completing the soup.
I’d also like to direct your attention to last month’s Around the World Appetizer Party. If your group didn’t meet in November but are meeting in December that would be a really fun option for your meeting.
Appetizer party recipes:
Spice Crusted Sweet Potato Wedges—Africa
Sweet Chocolate Tamales—Guatemala
Mexican Shrimp Cocktail Mexico
Afghan Eggplant Dip Afghanistan
Peruvian Lime-Marinated Raw Fish Peru
Nepalese Lentil Patties Nepal
Lamb Flatbread Jordan
Peruvian Caramel Cookie Sandwiches Peru
Peanut Chicken Skewers Niger
Sweet Potato and Okra Stew (Daraba) (Tested)
This is a wonderful vegetarian stew that is so easy to make. In about 30 to 40 minutes you’ll be sitting down to a delicious, comforting stew. The peanut butter stirred in at the end really brings all the components of the stew together. Serve with white rice if you like.
2 tbsp. oil
1 medium onion, chopped, about 2 cups
1 Asian eggplant, skin on, diced, about 2 cups
3 small tomatoes, diced, about 2 cups
1 large sweet potato, diced, about 2 cups
1 beef or chicken bouillon cube
2 to 3 tsp. salt
¼ to ½ tsp. crushed chile flakes
20 fresh okra, sliced, or 1 ½ cups frozen
4 cups Swiss chard, chopped, about ½ bunch
½ cup peanut butter
Sauté onion in one tablespoon of oil for 5 minutes, until softened. Add the remaining tablespoon of oil and then the eggplant, saute for another 5 minutes. Add the tomatoes, and cook for a few minutes until the tomatoes start to break down. Add the sweet potato, along with 5 cups of water. Add the spices and simmer for 15 minutes. Add okra and greens and simmer for 5 minutes. Put the peanut butter into a small mixing bowl and add ½ cup hot water, stir to blend the peanut butter into a smooth paste, and add to the soup. Simmer for 5 minutes. Serve along with white rice.
Recipe and photo credit: Linda McElroy
I’ve got lots of good recipes coming your way this month. I thought I’d share with you a tradition that we have started with my group. Every year in either November or December, depending on what month we are meeting, we plan what we call our “holiday appetizer party.” Initially the idea was to bring a favorite appetizer, or bring an appetizer that you were thinking of trying out for the holidays. There is no better audience for feedback than our enthusiastic DFW members!
It has proved to be really successful and fun. There’s less emphasis on planning a meal and the meeting is a little more casual. We pretty much snack and talk and discuss the whole evening.
Of course, you can bring any type of appetizer you like. But I thought it would be fun, and in keeping with our world mission to plan an “Around the World Appetizer Party!” Details
We are off to Mali this month, located in West Africa, in support of the Tandana Foundation. Their Women LEAP program provides literacy and numeracy training, as well as democratic governance and leadership skills.
Often, the program we are supporting will send us recipes that are rooted in their culture. This month we received a very detailed recipe called “Recipe for Toh, (Oro Dja), Traditional Food of the Dogon People,” by Jemima Tembiné. She started learning to cook when she was about 10 years old and has been preparing Toh since she was 15 years old. Near as I can tell, Toh is a dish of millet dough that has been pounded, and served along with different sauces made out of various leaves, dried fish and dried vegetables. Details
This month we get to travel somewhere new, Cochabamba, Bolivia. And we are making one of Bolivia’s most beloved dishes, “Pique Macho.”
Bolivians consider Pique Macho the world’s greatest expression of meat and potatoes!
The dish is a sultry combination of perfectly seasoned beef cubes and sliced hotdogs. It is served over a bed of crispy potato fries and finished with julienned vegetables and multiple garnishes. Hot sauce is an integral part of this dish. Bolivians use a fiery hot sauce that they make from their local locoto peppers, but you can use your own favorite hot sauce. Details
Welcome to India. We’ve traveled there before. Flavors from exotic spices perfume every dish. Garlic, ginger and chiles add heat. If you love Indian food but are intimidated by long lists of ingredients and techniques, well, I’ve got your back. I’ve taken my inspiration for our recipes this month from “Madhur Jaffrey’s Quick & Easy Indian Cooking” and “Madhur Jaffrey’s Indian Cooking.” Both of these books are devoted to recipes in the under 30 minutes or less category. You’ll need to purchase some spices (the bulk spice aisle is your friend here), but other than that most of the ingredients are commonly found. Details
We’re off to Tanzania this month. “Prawns in Coconut Sauce” and “Pilau Masala” are headlining the menu. These recipes have been graciously shared with us by Miriam Kinunda, the author of the blog “Taste of Tanzania.” I’ve tested both recipes and I give them the thumbs up. You’ll find many other recipes to choose from on her site, as well as some very good ones on our own Dining for Women recipe site.
We are off to Kathmandu this month. I’ve always wanted to go there. Since I’m stuck in Seattle in front of my computer though, I will have to find another way to experience Nepal. That’s one of the great benefits about being a Dining for Women member: armchair travel, through our monthly grantees and exploring the cuisine of different countries feels like I’m there – almost. So let’s go! Details
Let’s try something new this month! Yuca (pronounced YOO-ka) is also known as manioc or cassava. Although you will often see this plant referred to in the US as “yucca,” that is incorrect. Yucca is a totally unrelated desert plant in the agave family. Details
This month our culinary journey takes us to India, specifically the Maharashtra state in Western India. I got a little ambitious this month though, and rather than present you with one “proven platter” dish, I constructed an entire thali platter just for you! I had a lot of fun working on this project, and even more fun eating the leftovers for days!
Our culinary travel this month of December finds us in the Himalayas, specifically Nepal.
Originally, I had it in mind to come up with an interesting twist on the “momo”, a Nepalese steamed dumpling with a meat or vegetable filling, wildly popular and sold on the streets. What about a sweet dumpling filling and call it dessert? My first attempt at this idea was a complete failure, but I still liked the idea and decided I’d work on this for the next time we visit Nepal in April 2016. So I’ve got time to get this right!
This month we visit the small West African country of Togo. Sandwiched between Ghana on the west and Benin on the east, the southern end of Togo sits at the Gulf of Guinea, where plenty of access to fresh fish helps to round out the cuisine. While fish is an important source of protein, bush meat is also often consumed. The most well-liked bush meat is the giant rat. I think we’ll skip that and make a delicious beef stew instead!
We get to explore a new cuisine this month, Peruvian food! My sister-in-law, Maria Chisholm, grew up in Lima, Peru, and she was only too happy to share with me her food memories and the things she still likes to cook. I’m really excited to share them with you. Here’s what she had to say.
This month we travel to Guatemala. Oh how I love the food of Central America! While Guatemala does not seem to have a national dish, tamales are very popular. I hesitate to share a recipe with you because they’re pretty labor intensive. Instead, how about something simple, refreshing and different, like a Cabbage and Beet Tostada?