Black Eyed Pea Fritters
While in Burkina Faso, I spent some time in my mother’s village of Nouna, in the southwestern part of the country near the border with Mali. It was a very rewarding and entertaining time during which I got to know my extended family and partake in village activities. I particularly enjoyed helping my extended cousin prepare Tomsos, which she sold every afternoon in front of the house. Tomsos are black eyed pea fritters very similar in taste to the Northeastern Brazilian street food Acaraje. The name Acaraje is derived from the Nigerian Akara, which was brought to Brazil by West African slave. In fact, black eyed pea fritters are a very common West African street food that can be found from Cote d’Ivoire to Nigeria under various names such samsa, tomso, gawoo and akara. Continue reading Black Eyed Pea Fritters
By Raissa Nebie on July 8, 2010 | 0
A Meal for Pennies
When I was an undergraduate, I would often come home to a house full of hungry roommates waiting for me to arrive to make them food. Being college kids on budgets, our larder was often low; so, after awhile, I became adept at digging up dinner out of whatever remnants of food, cans of beans, packaged goods, and other seemingly disparate ingredients I could find.
The other night, that thrifty spirit once again seized me when I discovered that there was almost nothing to eat in my house. My initial reaction was to pick up the phone to call my favorite local Indian joint, but I decided that I wanted to save my pennies and so I reopened my cabinet and refrigerator to see what I could conjure into a supper. (Now I’m assuming that the readers of this blog not only fit the description of thrifty, but also of gourmet. As such, I am going to assume that, like me, you always have certain staples in your cabinet. If you don’t, then I recommend checking out this article by Mark Bittman from the NYTimes – do as he says, and you’ll always have something hanging around out of which to make a meal.) Continue reading A Meal for Pennies
By Erin Patinkin on June 15, 2009 | 0
Make Your Own Hummus
A couple of weeks ago in the comments section of my post about cooking with dried beans, there was some discussion of making hummus at home and I was asked to post my husband’s fabulous recipe. He’s the sort of cook who eschews measuring cups and spoons so I followed him around the kitchen last night with a pad and pencil saying “wait, stop, how much of that did you put in” and transcribed the following recipe.
It’s very important to start with dried chickpeas. Once you’ve tasted hummus made from dried chickpeas you’ll never go back to using canned ones or buying hummus at the grocery store for that matter. The flavors are fresh and complex and the texture robust. The best part is, it’s incredibly easy and inexpensive to make. For just a few dollars you can make a big platter full for your next party and if you pick up some nice pita bread, vegetables and olives it’s really almost a meal in itself. Hummus also makes a great sandwich filling. One of my favorite combinations is hummus, avocado and sriracha sauce.
This recipe is very flexible so don’t be afraid to fiddle around with the amounts a bit if you’re so inclined. In our house we’ve discovered the amount of lemon people like in their hummus is a deeply personal thing so add a little at a time until you find a balance that you like. Really, the same goes for most of the other ingredients too, if you want a more pronounced sesame flavor then add more tahini; garlic lovers, put in another clove or two; play around with it until you find your favorite ratios.
Hummus
(adapted from Mediterranean Street Food by Anissa Helou)
Makes about 3 cups
1/2 cup dried chickpeas, soaked in water for 4 hours or over night
1/3 cup tahini
2 cloves garlic, peeled
salt
5 tablespoons lemon juice or to taste
paprika
fruity olive oil
olives (optional)
Drain and rinse the chickpeas. Put them in a saucepan and cover them with water. Bring to a boil and then lower the heat to a simmer. Simmer the chickpeas partially covered for 1 to 1 1/2 hours or until very tender.
Drain the chickpeas and reserve the cooking water. Place the chickpeas in a food processor with the tahini and garlic. Process into a smooth puree. Check the consistency, it should be creamy, if it’s too thick add a couple of tablespoons of the chickpea cooking water to thin it out.
Add salt to taste, processing to blend it in.
Add the lemon juice a little at a time, processing to blend, until it tastes the way you like.
Serve in a shallow bowl or on a small platter. Make a slight depression in the center of the hummus, sprinkle the paprika on top and pour some nice fruity olive oil into the depression. Garnish with olives if you like.
Serve with pita bread and vegetables for dipping.
By Kathryn McGowan on June 5, 2009 | 5
Roast Chicken with Chickpea Puree
A chef once told me: “you can measure a cook’s skills by his or her ability to roast a chicken.” I don’t know whether that’s a verified fact, but what I do know is that mastering the art of roasting chicken proved to be a more than useful skill to me. Not only is roast chicken a delicious option for last minute dinner parties, but leftovers make for wonderful next day creations. From salads to soups, sandwiches, rice dishes and quesadillas, the uses of roast chicken are endless. So, the next time you find yourself with 1 hour to plan a dinner party on a poor man’s budget, think chicken and chickpeas. Continue reading Roast Chicken with Chickpea Puree
By Raissa Nebie on June 3, 2009 | 0
Cooking with Dried Beans: It’s Easier Than You Think
A dip made of pureed white beans, fresh herbs, garlic and lemon zest with some fruity olive oil swooshed on top is a Mediterranean summer delight. Once you’ve made this and other bean dishes using dried beans, you’ll never go back to canned; the texture is far superior and the flavors earthy and complex. Also, dried beans triple or quadruple in weight (depending on type and freshness), so when you buy a pound you’re really buying three or four. That makes them half the price or less of canned, and with less packaging, it’s better for the environment too. Continue reading Cooking with Dried Beans: It’s Easier Than You Think
By Kathryn McGowan on May 13, 2009 | 6
