Planning Day: Ghana

Searching out foods on the west coast of the Africsn continent is a little trickier than I imagined. More often than not I come across generic an "west African " recipes. It seems there is a lot of overlap. One of the more interesting resources I've found so far is A Washington Post article on west African cuisine. The foods are savory and starchy. One ingredient in particular caught my eye: plantains. Yum! African Cooking Guide has a great chart listing the most commonly used ingredients. Oh, and often it uses one pot cooking. Love that!

Week 11: An Algerian Pudding

Oh, was this pudding ever good! After he ate it my husband announced "I can't wait for you to make this again." it was so quick (minutes) to whip up too. You bet I'll make Sahlab again, and soon. Creamy and silky it simply slips down your throat. Yum!

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Market Day: Algeria

Once again my pantry is my market. How I love it when this happens. The ingredients for our Algerian dessert adventure were few and common. It should be considerably cheaper than the other dessert I was leaning towards making. This particular dish requires corn starch to thicken it up and is served with some optional chopped toppings.

Can you guess what we're having?

Water, milk, cornstarch, sugar, cinnamon,  raisins,  coconut

Planning Day: Algeria

It feels great to be back to planning our culinary adventures. Yet my next culinary adventure- Algerian cuisine- is providing a bit of a challenge. I just can't decide what in the world we should make next. At the moment I'm seriously considering a dessert adventure! Algerian desserts sound pretty tasty.

Couscous- once again!- is an essential part of Algerian cooking. There are even dessert dishes made of couscous. I suppose that's really no different than bread or rice pudding in a way. Many lower! A variety of nuts are also used. What varied textures these desserts must have.