viernes, 31 de mayo de 2013

España

Castillas la Mancha

Albacete

Comunidad Valenciana

Alicante


País Vasco

Álava


Principado de Asturias

Asturias




España

Palm oil


Palm oil
It is a vegetable oil obtained from the fruit of the African palm.
This palm is native to southwestern Africa, between Angola and Gambia.

This type of oil was first obtained 3600 years ago, it was used especially in Western Guinea from where it came to America, later on this oil arrived in China from America.

Nowadays the largest palm oil production is centered in countries like Malaysia, Indonesia, Nigeria, Thailand, Colombia, New Guinea, Ivory Coast, Costa Rica, Honduras, Brazil and Guatemala.

It is a natural source of Vitamin A and Vitamin E, nevertheless, due to its high saturated fat content, it has negative consequences to human health ,since a long and abundant consumption of palm oil can raise the ratio of LDL cholesterol in the blood.

Its flavour is stronger than olive oil's, but gives the dishes a distinctive flavour and color the sauces, I strongly believe that you should not avoid using this oil if the original recipe includes this ingredient , that's the only way to know the real flavor of the dish!

Where to Buy Palm Oil in Madrid:

Near Metro Lavapies , you can find the Miguel Servet Street where there are a lot of multicultural food stores selling this kind of oil.

If you come from a different place and know where to find palm oil in your zone, please leave a comment telling us, this way other readers will have more possibilities to find this ingredient!
 

Muamba de Galinha (Chicken Stew)



Muamba de Galinha
Muamba de Galinha
Muamba de Galinha is a traditional dish in Angola, it is related to the Poulet moambe the Congo River region.
Muamba de Galinha is made with chicken, onion, palm oil or muamba of dendem, garlic, okra and a type of Angolan chilli called gindungo. (I Will substitute it for chilli peppers).

Ingredients:

  • A chicken, cut into serving pieces.
  • Juice of one lemon (optional).
  • One cup (100 ml) of red palm oil (or a mixture of palm oil and other cooking oil).
  • 2 or 3 chopped onions.
  • Two cloves of garlic chopped.
  • A chilli pepper (or guindungo) removed entirely after cooking for a slightly spicy dish, or cut without the seeds for a spicy dish.
  • 3 tomatoes (peeled if desired) cut into quarters.
  • 300 g of chopped pumpkin.
  • One or two dozen Okra , washed and with the ends cut. We can use them whole, cut lengthwise in half or into pieces depending on the effect we want to give to the dish. Okra makes a gelatinous dish,the more cut into pieces the greater is the gelatinous effect.I decided to cut  them lengthwise in half (see picture below).
  •  Salt to taste.

Where to buy the ingredients:

The hardest to find are the okra and palm oil.I bought both in Lavapies, near the metro in Miguel Servet  Street where you can find multicultural food stores.

Method:

  1. If you want ,you can marinate the chicken, you should rub the chicken with a mixture of lemon juice, garlic, chillies and salt. We leave it like that for one hour (we can leave for 15 minutes to one hour, as we prefer).
Chicken marinating 
2.   We put the palm oil in a large pot and place it over medium heat, then we add the chicken and cook it just a little without allowing it to be done.
3.  Next add the onion, garlic, chilli, tomato and salt. After five minutes pour water to cover the chicken.
4.  Stir occasionally and cook over medium heat for one hour, until chicken is almost done.
5. Add the pumpkin and a little water if you see that there is little into the pot, cook until chicken is completely done.
6. Now is time to add the okra, stir, and cook for another 10 or 15 minutes until the okra is tender.
Muamba de Galinha


The most traditional accompaniment to Muamba de Galinha is Funge that can be made ​​with corn or cassava flour.

You can also serve it with rice instead of Funge.

My comments to the recipe:

I must confess that I was afraid for the outcome of the recipe, I had not tried palm oil until now. Palm oil has a strong test to which we are not use in Europe, but I must say that mixed with pumpkin and okra is quite enjoyable to eat.
I can say that I enjoyed trying this dish which allowed me to experiment  a new taste from the point of wiew of a European palate.

Angola


 

Broad Beans in the Vitorian style

Favas or Broad Beans are native to Asia Minor, although some scholars suggest that  they originated in Central Africa.
The Romans made ​​great use of this type of beans which they turned into flour to make bread.
They form part of the diet of inhabitants of Navarra and Álava.
Broad Beans are so consumed and produced in Álava that they have a Protected Designation of Origin (PDO);
This dish is one of the most typical if you want to make a meal based on food from the Spanish region of Álava.


Ingredients (3 people):

  • 450 grams of beans.
  • 120 g of cured ham.
  • 60 g  of bacon.
  • Oil.
  • Salt.
  • Water.
 
Method:
 
    1. Shell the beans and wash them.
    2. Pour water in the pot (just to cover the beans), heat until it boils.
    3. Add the beans and salt ,then cook over medium heat 30 to 40 minutes.
    4. Meanwhile, put the ham ,bacon and a tablespoon of oil in a frying pan ,sauté  it. Once it is ready, add  it to the pot of beans and cook for other 5 minutes until the broth thickens.

5. Salt to taste. If the beans are large you can peel them.
Favas (Broad beans) Vitorian style

My comments to the Recipe : It is an easy recipe to prepare, if we don't know exactly how much water to use, do not worry too much, if we have too much water, rather than taking and moving the ham and bacon to the pot, we do the opposite, we put the beans in the pan adding just a little water (not to let them dry).Of course, it would be better if we add just the necessary quantity of water from the beginning  ,this way we will not lose the vitamins that remain in the broth.

Talking about the taste of the dish, great! . Ham and bacon go very well with broad beans.
 
Álava


sábado, 25 de mayo de 2013

Europa

¡Pulsa en los países en tonos azules para acceder a sus recetas!

Menú de Europa Aemania Albania

Si lo prefieres aquí tienes los enlaces a los países en una lista :




Vinos

Enlaces a las entradas en las que he hecho la cata de vinos de diferentes partes del mundo:

 Europa

 Vino de Austria




 España

 Vino de Alicante

 Vino de Almería







 

lunes, 20 de mayo de 2013

Asia

Enlaces a las Recetas de:


Afghanistán
Arabia Saudita
Armenia
Azerbaiyán
Bahrein














                                                                          


        
  





sábado, 18 de mayo de 2013

Ingredientes

Primeros

Lista de Recetas:





Almejas a la marinera


Alu bhindi (curry de okra y patatas) - Islas Fiji








Arroz con coco estilo Kiribati










Atassi o watché (alubias con arroz) .Benin



   Endivias con jamón gratinadas (Bélgica)




Ensalada de Papaya (Bahamas)





Muhammar (arroz dulce Bahréin)







Palong shak Daal (Lentejas con espinacas) - Bangladesh






Pasteles de Fríjoles negros (Antigua y Barbuda)





 Patatas Revolconas (Ávila)








   Pilaf de bulgur (Armenia)







 Selyodka pod shouboy (Arenque bajo abrigo) - Bielorrusia



Sopa con käseschoberl (picatostes) - Austria




Sopa de almendras de Alborea (Albacete)













Sopa de Quinoa - Bolivia






Südlü Plov (Arroz cocido en leche)-Azerbaiyán








Trinxat de Andorra

sábado, 11 de mayo de 2013

Oceanía

Recetas de:



                                                                
      Australia
                      



                                                             

        Islas Fiji






        Islas Marshall






         Islas Salomón





Kiribati





    

Acompañamientos

Postres


Enlaces a las Recetas:





    Alfajores marplatenses (Argentina) 







Baclava al estilo de Azerbaiyan




Bolas de Tamarindo (Barbados)








Buatoro (Kiribati)







Carbayones (Asturias)







Crema Andorrana










Dátiles rellenos de dulce de leche



                             
   




Dátiles rellenos de pistachos (Arabia Saudí)
                                   







Dulce de leche (Argentina)









Galletas de Mantequilla Afghanas (Kulche Birinjee) - Afghanistán








Goxua (País Vasco)








Halwa bahreini
 




Kadaif de Nueces (Albania)








Kadaif de queso o Kunafa (Armenia)









Kisiel - Bielorrusia
  






Makrouts al horno (Argelia)








Miguelitos de La Roda (Albacete)








Pastel de arroz de Verviers (Bélgica)








Pastel de Coco con Guayaba (Antigua y Barbuda)






Pastel de Plátano y dátiles (Burundi)





Pastel de nueces de macadamia (Islas Marshall)






Pastel de yuca y plátano (Islas Fiji)







Pudding de Coco (Angola)








Pudding de coco, yuca y papaya - EF Micronesia

 


Pudding de pan,pasas y ron - Belice






Sopaipillas - Bolivia








Soplillos de la Alpujarra (Almería)





Tarta Pavlova (Australia)








Tarta Sacher (Austria)





Tarta Selvanegra (Alemania)







Turrón de chocolate








Turrón de Jijona






Yemas de Ávila






Yovo doko (buñuelos de benin)






Zarda Pulao (Arroz Dulce- Bangladesh)