Showing posts with label papayas. Show all posts
Showing posts with label papayas. Show all posts

Thursday, 22 October 2015

ZANZIBAR: The World Of Stone And Spices

Market in Zanzibar City

In Tanzania a dollar is worth 2,000 shillings. Shillings are the main currency. So to get 200 bucks you are going to have about 400,000 shillings. Enjoy it!

My one full day in Zanzibar was blocked out on two basic pillars: a trip to a spice farm, and a walk around Stone Town, the old city of Zanzibar City, and a World Heritage site. It concluded with a disturbing and thought-provoking tour of the old slave market, and a quick overview of that horrid history that would make your skin crawl.

Said Juma Dadi, a tour guide for the local Fernandes Tours and Safaris, picked up me and a colleague at the Maru Maru Hotel in Stone Town, and we drove through the crowded streets of Zanzibar City and beyond the outskirts to Kidichi to the Maganga Spice Farm. There we got a crash course in what used to be Zanzibar’s main export, before the spice industry was overtaken by tourism.

The Maganga Spice Farm has a special area for tourists where a variety of Zanzibar’s spices, herbs and fruits are grown in a small area. That makes it easy to walk around and see, smell or taste many of these amazing foods that you may know by name or in their refined form, but probably have not have seen in their natural state, fresh from the earth.

One after the other we were shown various fruits, leaves, roots and bark that we love when we see them in jars or taste them in our food and drinks. It was a bit of a guessing game as our guide and his colleague from the spice farm presented us with some crushed leaves and let us smell them and see if we could identify them:

• Pepper corns as tiny green balls

• cassava root

• soursop, a fruit said to have anti-cancer properties

• zingifuri, which produces a red lotion that can be used as lipstick

• ochre, which painters used to make yellow paint

• vanilla, which is a long green bean growing on a vine

• green chilis, which turn red and are used to make Tabasco sauce

• lemongrass, used for tea with healing properties and as mosquito repellant

• clove, the king of spices and formerly Zanzibar’s biggest export

• turmeric, which turns the skin yellow and has many health benefits

• iodine, which drips from the iodine tree when you cut the bark

• aloe vera, which is healthy for the skin

• henna, used for dye

• ginger, cut from a root and good for many things

• curry leaf

• cardamom

• cinnamon, which comes from the bark of the tree;

• nutmeg, which is a three-layer nut which can get you high

• ylangilani, which was one of the main scents in Chanel No. Five.

There were also fresh fruits we could taste fresh from their source: passionfruit, oranges, papayas, bananas and fruits I had never heard of, such as the jackfruit.

After the spice tour we had lunch at the Serena Hotel, a beautiful colonial-style building right on the shore of the Indian Ocean. As we ate and drank we could hear the waves lapping up on the shore only a few feet away.

Memorial statue at the Zanzibar Slave Market

After lunch was our walk through Stone Town, with its labyrinthine unmarked streets lined with shops and busy businesses, multitudes of people gathering socially, children running and playing. There was much to see and absorb, so much to reflect upon, such as the differences between the way the local children grow up playing energetically in the streets and the way ours do, engaged in smartphones and such practically from birth. Much to think about.

The climax of the trip was the visit to the old slave market, which was chilling and frightening. Most of it is gone now, a church built over the site. But the old dungeon underground is still there and you can go in and see a tiny space about the size of a bathroom where the slaveholders would cram 50 people at a time, chained together.

The degree of inhumanity of the slave trade is unfathomable. When the captives were in the dungeon they were chained together by their feet. They were put into these barely survivable conditions on the theory that the ones that survived were strong and would bring a good price.

Outside the dungeon, the men were chained together by their necks to keep them from attempting to escape. Near the auction block where they were to be sold was a whipping post. Before being placed on the auction block, the prisoners would be viciously whipped. Those who did not cry were judged to be the strong ones and would bring a higher price.

It’s hard to conceive of the degree of cruelty that has been unleashed by some people on other people throughout history. The legacy of slavery is long and deep and has only begun to be reckoned with the full depth of its depravity.

We left the nightmare behind at the slave market and returned to our comfortable, friendly rooms at the Maru Maru Hotel.

Saturday, 19 September 2015

Brazilian Fish Stew Recipe

Brazilian Fish Stew Recipe

Brazilian cuisine is a combination of regional varieties. It has been heavily influenced by European, African, and Asian cuisines as various ingredients were brought in by the early settlers. Palm oil is vastly used in Brazilian preparations. Even the usage of chilies, fish, cassavas, yams, papayas, mangoes, pineapples, oranges, and coconuts is quite common. Coffee is the national drink of Brazil, while the famous Caipirinha is its national cocktail. Some of the delectable dishes from this country are Feijoada, Moqueca, Vatapá, Acarajé, Tapioca, Bobó de Camarão, and Coxinha. For this column, today I have cooked fish stew. This fish stew is also known as Moqueca, which is its local name. Traditionally in Brazil, it is cooked in Palm oil, but I have used regular vegetable oil.

The recipe of Brazilian Fish Stew is fairly simple. What you need are just fish fillets along with prawns, bell peppers, tomatoes, onions, and some coconut milk. It is best served with rice and is a perfectly balanced meal. So have a look at this simple step-by-step recipe and enjoy the Brazilian delight today.
Ingredients (Serves 2 to 3)

Fish Fillets – 300 gms
Prawns – 5 to 6

For Marinade

Lemon Juice – 2 tsp
Salt to Taste
Black Pepper Powder – 1/2 tsp
Garlic - 1/2 tsp (Minced)

For the Stew

Oil – 2 tbsp
Onion – 1/2 cup (Chopped)
Garlic – 1 tsp (Chopped)
Green Bell Pepper – 1/2 cup (Chopped)
Red Bell Pepper – 1/2 cup (Chopped)
Tomato – 1 cup (Chopped)
Chicken Stock – 1 cup
Coconut Milk – 200 ml
Red Chili Powder – 2 tsp

Brazilian Fish Stew Recipe

Mix all the ingredients of the marinade and apply to fish and prawns.

Keep the marinated fish and prawns covered for about two hours.
Heat some oil in a pan.
When the oil gets hot, add onions and garlic and fry till they get translucent.

Add green and red bell peppers and cook for about a minute.
Add tomatoes and cook for another minute.
Add chicken stock, coconut milk, and red chili powder and bring it to a boil.

Simmer it, add marinated fish and prawns, and cook for about 8 to 10 minutes.
Serve hot.

Laos Green Papaya Salad Recipe

Green Papaya Salad Recipe

Distinct from other Southeast Asian cuisines, Laos’s cuisine, known as Lao cuisine, is quite unique. It is marked with abundant usage of sticky rice along with other important ingredients such as lemongrass, fish sauce, soy sauce, galangal, and kaffir lime. Fruit arrangements are also common in Laos and most dishes include a plate of freshly cut fruits, such as watermelons, papayas, litchis, pineapples, jackfruits, bananas, etc. Some of the common dishes in Laos are Larb (minced meat salad), Green Papaya Salad (which I have made today), Sai Kok (lumpy pork sausage), Yaw Jeun (fried spring rolls), Kaeng galee (Lao curry), Tom Yum (soup), Khao Niao (steamed sticky rice), etc.

Green Papaya Salad, as the name suggests, is made with raw papaya (green in color). In Laos, it is known as Tam Som or Tam Mak Hoong. It has a unique taste – it is spicy, sour, sweet, and salty at the same time. Although it originated in Laos, it is also commonly served in other Southeast Asian countries such as Thailand and Vietnam. It is pretty easy to make this salad at home; here is a step-by-step Green Papaya Salad Recipe for you.

Ingredients (serves 2 to 3)

For Salad

Raw Papaya – 300 gm (Julienne – cut into long thin stripes)
Carrot – 1 (Julienne)
Bean Sprouts – 1 cup
French Beans – 5 to 6 (Cut in 1-inch pieces)

For Dressing

Olive Oil – 2 tbsp
Lemon Juice – 2 tbsp
Fish Sauce – 1 tsp
Soy Sauce – 1 tsp
Red Chili – 2 (Chopped)
Garlic – 5 to 6 cloves (Chopped)
Honey – 1 tbsp
Salt to taste

For Garnishing

Peanuts – 1/2 cup
Coriander Leaves – 2 tbsp

Green Papaya Salad Recipe

Dry roast peanuts in a pan, crush them, and keep them aside.
Mix raw papaya, carrot, bean sprouts, and French beans in a bowl and keep them aside.
Mix olive oil, lemon juice, fish sauce, soy sauce, red chili, garlic, honey, and salt in another bowl.
Pour the salad mixture into the bowl and toss it well.

Sprinkle dry-roasted peanuts and fresh coriander leaves.
Serve fresh salad.