Wine and Food Matcher

Thursday, March 29, 2012

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!

Thursday, March 22, 2012

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!




 Three cups of milk (almond milk adds a little to the flavor) brought to a boil over medium heat.

Measure out cornstarch
 Add it to water, stirring until dissolved. I used warm water.

Measure out a cup of sugar.
Add the sugar to the milk, stirring for a minute, then add the cornstarch and continue to stir constantly.

It will thicken rapidly!

Serve with your choice of toppings, including raisins, coconut, and cinnamon. Wonderfully quick, easy, and silky.


You can find the recipe I used for this delicate creamy pudding called Sahlab here.

Tuesday, March 13, 2012

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


Sunday, March 4, 2012

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.

from Free Retro Graphics



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 desserts are fruit based. One dessert I found includes lavender. Yes, the flower! A variety of nuts are also used. What varied textures these desserts must have.