This is a recipe for Mantou, which is a meat-filled pastry or dumpling. I think every culture has some sort of meat pie. My husband wanted it because he has an old friend from Uzbekistan who made the best Mantou. I tried to explain that we were trying Afghan food. Luckily, I found this Afghan recipe for Mantou. Continue reading
The cuisine of Shanghai, also called Hu Cuisine, is closely related to two of it’s neighboring provinces, Jiangsu and Zhejiang. Together the cuisine is known as Benbang Cuisine. I wonder if that is where we get “Bang Bang Chicken?” (it’s not – I was trying to be funny). Two ingredients that can contribute to making a dish characteristic of the cuisine of Shanghai is the combo of soy sauce and sugar. Cooking with alcohol is also popular, giving us drunken fish, drunken crabs, and drunken chicken. In Shanghai “red cooking” is also popular. That is a style of stewing which produces a red color to the food through the use of soy sauce and fermented bean paste or caramelized sugar. Continue reading
Botswana is a country in Africa located just north of South Africa. This recipe is adapted from A Kitchen Safari, Stories & Recipes from the African Wilderness, by Dumi Ndlovu and Yvonne Short. This is how meat is cooked while on safari. Once it is cooked, it is served in a banana leaf with more fresh chilies. Its a little spicy, but if served with chilies would be very spicy and hot.
About This Recipe
This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which, in turn, gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find palm oil in health food stores. Serve this dish with boiled yuca (cassava) or over rice.