To know the cuisine of Tanzania is to know Kachumbari. This refreshing salad is a staple side dish or condiment, found on most dining tables. While the basic ingredients include tomatoes, onions, an acid (usually lime juice), and heat (such as chili peppers or Scotch bonnets), variations abound. Some prepare it with sliced tomatoes, while others prefer a diced preparation – choose whichever suits your needs. Details
Thank you to our Recipe Co-Curator, Vinola Vincent Munyon, for the excellent cooking demonstration on our June 2nd national webinar. You can watch the recording HERE and get the recipe below. Details
Hello Diners!
This month we are traveling to Benin (Beh-NEEN). It is just a tiny slip of a country in West Africa. It runs the long way south to north, and it is surrounded by Togo, Burkina Faso, Niger and Nigeria. The official language is French; however, many indigenous languages are still spoken.
Peanut- and tomato-based sauces are commonly prepared and served over couscous, rice and beans. Yams are a main staple in the north; meats such as beef and pork are used sparingly. In the south, the most common ingredient used is corn, with fish and chicken being the most commonly consumed meats. Details
Hello Diners!
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
Hello Diners!
We are visiting Uganda this month and I have a fresh new take on a Cucumber and Mango Salad for you.
Persian traders introduced mangoes to Uganda way back in the 10th century! The spices in this dish are reflective of that cuisine as well. This would be a refreshing side dish to go along with any braised meat dish.
The October 2014 Proven Platter recipe is Chicken and Green Bean Salad (Lawar) – one of Bali’s most famous dishes. It’s also a major effort so be prepared for a lot of work. But it’s worth the effort! Details
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