Cook Islands

Moani-Roa Mahimahi

I made this dish for me and Andy on Thursday, June 30, 2011.  It was fantastic!  This does not surprise me given the amount of coconut milk involved.  It was super rich and super tasty.

The meal was composed of three parts: Mahimahi poached in coconut milk, taro root and greens cooked in coconut milk.  The recipe I used was rather confusing, so I interpreted the best I could, and made what substitutions I needed to.  I couldn't find taro leaves here in Minnesota, so I used Swiss chard, which the Cook's Thesaurus told me was an acceptable substitute.  I was pleasantly surprised to find taro root at the Eagan Cub.  I did not know what the kinaki that the recipe spoke of was, so I decided to just cook some taro root.  A note on the taro root: I guess that taro root can be an irritant to the skin, so I wore latex gloves and was super careful with the peels.  Supposedly, this irritant is in the peel and on the raw taro, but is not an issue once it's cooked.  Neither Andy nor I are experiencing itchy mouths, so I guess that's true!

Moana-Roa Mahimahi

INGREDIENTS:
-8 oz. mahimahi
-2 c. coconut milk
-1 bunch Swiss chard (or taro leaves if you can find them!)
-2 cloves garlic
-1 onion, diced and divided in half
-1 T. fresh lemon zest
-1 T. fresh ginger slivers
-salt and pepper
-vegetable oil
-lemon juice

DIRECTIONS:
1) Heat small amount of oil.  Add half of the onion and one clove of garlic and sweat.  Add chard and 1 cup coconut milk.  Season with salt and pepper and let simmer for 45 minutes, adding more coconut milk if necessary.  Finish with a squeeze of lemon.  Keep warm.

2) Meanwhile, scrub the taro really well and peel, wearing gloves to protect your hands from the irritants.  Cut into slices.  Still wearing gloves, put the taro into a pot and add enough water so the water level is 2" above the taro.  Bring to a high boil.  Reduce heat to medium and simmer for 20 minutes.

3) When there is about 15 minutes left of cooking time on the taro and/or the greens, begin the mahimahi.  Sauté the remaining onion and garlic in a little oil until transparent.  Add mahimahi and 1 cup of coconut milk.  Cover.  Heat until simmering and cook 12-15 minutes.

4) Heat some oil in a small skillet and add the lemon and ginger.  Fry until crispy.

To serve, place mahimahi on greens and pour on the poaching liquid.  Garnish with lemon and ginger.  Add taro to the plate.

Republic of the Congo

Poulet Yassa

I made this dish on Thursday, June 23. In doing this project, I learned that there are two separate Congos: Democratic Republic of the the Congo and Republic of the Congo. I don't know what the difference is between the two, but I do know that they both have tasty national dishes!

The national dish of the Republic of the Congo is Poulet Yassa, which is a simple, but flavorful, chicken, vegetable and rice dish. The inclusion of a habanero pepper gives this dish just a hint of heat. The marinating of the chicken overnight made it really tender and flavorful. Poulet Yassa reminded me of some dish from my childhood, but I couldn't put my finger on what. Like all of the other recipes, I found this one online.

Poulet Yassa

INGREDIENTS:

-1/2 c. peanut oil

-1 chicken, cut into serving pieces

-4 onions, chopped

-8 T. lemon juice

-8 T. cider vinegar

-1 bay leaf

-4 cloves garlic, minced

-2 T. Dijon mustard

-1-2 tsp. Maggi sauce (I used soy sauce because my Maggi sauce hasn't yet arrived from amazon.com)

-1 habanero, cleaned and finely chopped

-cayenne, pepper, salt

-1 small head of cabbage, cut into chunks

-a few carrots, cut into chunks

DIRECTIONS:

1) Mix all ingredients except cabbage and carrots in a glass dish. Allow chicken to marinate overnight. Remove chicken, save marinade.

2) Heat some peanut oil in a pan. Brown chicken.

3) While chicken is browning, remove onions from marinade and sauté them in a large saucepan for a few minutes. Add remaining marinade and vegetables. Bring to a slow boil and cook for 10 minutes. Reduce heat.

4) Add chicken, cover, and simmer until chicken is done, 30-40 minutes.

5) Serve with rice.

Democratic Republic of the Congo

Mwambe Beef

Still rather rattled from my Comoronian cooking experience, I was glad to see that the Democratic Republic of the Congo's national dish, mwambe beef, was simple and straightforward. The dish has simple ingredients: lemon juice, salt, beef, onions, tomatoes and habanero. The only difficult thing to find is the palm oil, which I procured at Christy's African Market in Burnsville. I was surprised to find that it is of a Crisco-like consistency, as I was picturing oil. However, as soon as it hits a heated pan, it melts immediately and turns to oil. The flavor of this red orange oil permeated the meat and gave it a subtle paprika-like flavor. I think it made all the difference in distinguishing this dish from other African dishes I have made, and also in distinguishing it from a simple beef in tomato sauce recipe. I enjoyed this dish, although if I made it again, I would either not seed the habanero or use more than one, as I thought it lacked some heat.

I found this recipe online. It is apparently from an old African cookbook.

Mwambe Beef

INGREDIENTS:

-3 lbs. beef stew meat, cut into 1" cubes

-1 T. lemon juice

-1/2 tsp. salt

-2 T. palm oil

-1 medium onion, chopped

-4 tomatoes, chopped

-1-4 habanero peppers

DIRECTIONS:

1) Toss beef cubes with lemon and salt. Let rest 30 minutes. Discard juice.

2) Heat oil on medium high until very hot. Add beef and brown.

3) Add onions; sauté 5 minutes. Mix in the tomatoes and pepper(s).

4) Let simmer 1 1/2 hours.

5) Serve over rice.

Comoros

I never thought that this project would engender such a harrowing experience. I felt like Annie Hall. Or Julie in Julie and Julia.

The national dish of Comoros, a small island off of the east coast of Africa, is langouste a la vanille, or lobster in vanilla sauce. At first I was too terrified at the prospect of dealing with live lobsters, so I was going to make a chicken in a coconut curry sauce, but then I figured that if I'm going to do this, I need to do this. My anal-retentive, obsessive-compulsive ways fed into this. So, I decided to do the lobster.

The recipe requires that the cook take a sharp knife and stab the lobsters between the eyes to sever the spinal cord. I fretted over this step for weeks, and finally decided to have the butcher do it. A kind dude at Coastal Seafoods in Saint Paul took my lobsters into the back and murdered them for me; he informed me that I'm glad I didn't do it myself, almost divulged further details, but then thought better of it. As I paid for my prey, I noted that their legs were still moving. He assured me that that would stop soon. Assuaged, I left the store.

Throughout the whole car ride home, I was positive that I could hear them moving and clacking against each other. I assumed it was my mind playing tricks on me. Once home, I removed them from their plastic bag and placed them on the counter, where I snapped a photo of them:

I then noticed that the one on the right was still moving a little, which startled me. Nonetheless, I took another picture:

The next step of the recipe required that I crack their claws with a hammer. Scared of the recently moving lobster on the right, I took out my hammer and pounded on one of the claws of the lobster on the left. Upon being hit with the hammer, he sprang back to life, started squirming his legs and BACKED UP SEVERAL INCHES. I screamed and ran out of the kitchen.

Gathering my strength, I realized that cracking the claws while they were still alive was not an option, and I was too scared to stab them between the eyes to kill 'em dead. So, I decided, rather inhumanely, to just roast the damn things alive.

I drank a glass of liquid courage (TGFPN - thank god for pinot grigio) and steeled myself for the rest of the recipe.

Knowing they were both alive, I was too scared to touch them with my bare hands, so I used tongs. Lifting the first lobster to the roasting pan, I lost control, and he landed on his back. His legs flailing, I was too petrified to flip him over. Liquid seeping out of his head, into the oven he went. The transference of the other lobster went more smoothly.

I let them roast for five minutes, then decided to man up and go flip the upside down lobster. However, when I opened the oven door, HE WAS STILL MOVING HIS TAIL. What a way to go. I let him roast upside down.

Here the first lobster is, after roasting. You can see the liquid that seeped from his head:

The other guy is less visually upsetting:

The remainder of the cooking experience went just fine, and the end result was delicious, albeit rich. I really liked the vanilla sauce, whereas Andy did not, which is not surprising as he doesn't like vanilla. The shallots and white wine give the buttery vanilla sauce a complex flavor. The national dish is just the lobster and the sauce, but I added the spinach at the recommendation of the website from where I got the recipe, and threw in some potatoes that I had sitting around

I really enjoyed this dish, but will NEVER do it again. Lobsters are too frightening.

Langouste a la Vanille

INGREDIENTS:

-2 live lobsters, 1 1/4 lb. to 1 1/2 lb. each

-1 T. olive oil

-7 T. + 2 tsp. butter

-3 medium shallots, peeled and finely chopped

-1/4 c. white wine

-1 1/2 T. white wine vinegar

-1/2 vanilla bean, split lengthwise

-1/2 tsp. salt

-pepper

-3/4 lb. spinach

-Vidalia onion, sliced thinly

-clover sprouts

DIRECTIONS:

1) Place a roasting pan large enough to hold the lobsters into the oven and preheat to 450 degrees. With the tip of a sharp knife, pierce the lobsters between the eyes to sever the spinal cord. Crack claws using blunt edge of a cleaver or a hammer. Place lobsters in a hot roasting pan, drizzle with olive oil and roast until red, about 15 minutes. Remove from oven, set aside.

2) Melt 2 tsp. butter in a small saucepan. Add shallots and sauté over low heat until soft and translucent, about three minutes.

3) Add wine and vinegar, raise heat, and cook at a moderate heat until liquid is reduced to 1 T., about 5 minutes. Remove pan from heat.

4) Whisk in 6 T. butter, on tablespoon at a time until incorporated. Scrape seeds from vanilla into sauce. Stir.

5) Strain into a clean saucepan. Use spoon to mash shallots to squeeze out juice. Season with 1/4 tsp. salt and pepper.

6) When lobsters are cool enough to handle, remove meat from claws. Detach tails and discard heads. With scissors, but the shell on the underside of each tail in half lengthwise. Remove meat. Cover with foil and keep warm.

7) Melt 1 T. butter in a large pot; add spinach and onions. Stir and cook until tender, about 5 minutes. Season with remaining salt and pepper.

8) To serve, reheat sauce until warm over low, whisking constantly.

Place a bed of greens on each plate, arrange lobsters on top and spoon sauce over it (I served it on the side in case we didn't like it). Top with sprouts.

Colombia

Bandeja Paisa

As the school year winds down, my international cooking project winds back up!!!

I made this massive, ridiculously meaty Colombian dish over the course of three days. Andy and I finally enjoyed it on Monday, May 30. It is called Bandeja Paisa, which translates to Country Flag, and it is a dish that highlights many of the staples and favorites of Colombian cuisine.

On day one, I made hogao, which is a flavorful sauce made mostly of tomatoes and green onions. I LOVED this and drenched my plate with it. I also made the carne en polvo, which is powdered flank steak. This was far more favorful than I expected, probably because of its marinade of cumin and green onions. I also set the beans to soak overnight.

On day two, I made the frijoles paisas (country beans). Simmered for hours with a pork hock, these were very savory. I think I undercooked them a little. The flavors continue to develop as time goes one, as I've noted while enjoying leftovers.

On day three, I began by making the chicharrones, which are fried pork belly. They were tasty, but rich and fatty. These are definitely not something I could (or should!) eat every day. I then set to work on the arroz blanco (white rice), tajadas de platanos (fried plantains), arepas (cheese cornmeal patties), fried chorizo sausages and sunny-side up eggs. I think that the arepa and the carne en polvo were my favorite parts of this dish. The dish was garnished with cilantro, avocado and lime. Overall, it was very rich, meaty and tasty. It was difficult to serve because of the multitude of components, all to be served hot.

BANDEJA PAISA

Directions:

1) Prepare the beans, hogao and powdered beef (see below) one day ahead and keep in the refrigerator.
2) When you are going to serve the bandeja paisa, heat the beans and powdered beef and hogao. Make the chicharrones (see below).
3) Cook the white rice and plantains (see below).
4) Cook the arepas (see below).
4) Fry the eggs and chorizos.
5) To serve, place the rice in a tray or platter and place the rest of the ingredients as you like.
6) Bring the hogao in a serving dish to the table, so people can place it on top of the beans if they like. Garnish with fresh cilantro, avocado and lime.


Hogao


Ingredients:
(MAKES ABOUT 2 CUPS)
-3 T. vegetable oil
-1 c. chopped scallions
-2 c. fresh chopped tomatoes
-1 clove garlic, minced
-1 tsp. ground cumin
-1/4 tsp. salt
-1/4 tsp. ground pepper
-1/4 c. chopped fresh cilantro

Directions:
1) Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.

2) Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.

Carne en Polvo

Ingredients:
(4-6 Servings)
-1 lb. flank steak
-5 c. water
-2 cloves garlic, crushed
-2 Scallions, chopped
-1/2 c. chopped onion
-1/2 tsp. ground cumin
-Salt
-Pepper

Directions:
1. Place the flank steak in a plastic bag and add the garlic, scallions, onion cumin, salt and pepper. Refrigerate for about to 2 hours.

2. In a medium pot, place the flank steak and water and bring it to a boil over medium-high heat. Reduce the heat to medium-low and cook the beef for about 1 hour or until the beef is cooked.
3. Remove the beef from the water and set aside to let it cool. You can save the water used to cook the beef to make soup or just as a beef stock for other dishes.
4. Cut the beef into chunks and place in a food processor. Process until the beef is of a powdered consistency.

Frijoles Paisa

Ingredients:
-3 c. pinto beans
-1/2 lb. pork hocks (I learned from a Kowalski's butcher that this is the same as ham shanks)
-4 c. water
-1 c. shredded carrots
-1/2 tsp. salt
-1/2 green plantain, cubed into 1/4 inch

GUISO:

-1 T. chopped onions
-2 c. diced tomatoes
-1/4 c. chopped scallions
-3 T vegetable oil
-1/4 tsp. salt
-1 clove garlic, minced
-1/4 c. chopped cilantro
-1/4 tsp. ground cumin

Directions:

1. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker and add the water and pork hocks. Cook on high for about 2 hours.
2. When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.

3. Add the guiso, plantains, carrots and salt.

4. Cover and cook for another three hours. Taste for salt and serve.

Chicharrones

Ingredients:
-1 1/2 lbs. pork belly with meat, washed and cut into 4 pieces (I found this at Clancey's Market in Linden Hills)
-1 tsp. baking soda
-1/2 tsp. salt
-2 c. water

Directions:

1. Place the pork belly pieces, skin side down on a work surface and then make 1 ½ inch crosswise cuts on each piece, being careful not to cut through the skin.
2. Rub the pork belly strips with baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-low heat until the water evaporates.
3. When all the water is evaporated increase the heat to medium and cook the chicharrones for about 15 to 20 minutes or until they are golden and crispy.

Arroz Blanco
Ingredients:
-2 c. long grain white rice, rinsed
-4 c. water
-1 tsp. salt
-1 T. olive oil

Directions:
1. In a medium pot, place the rice and add the water, oil and salt.
2. Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.

Tajadas de Platano

Ingredients:
-3 large very ripe plantains
-1/2 c. vegetable oil

Directions:
1. Peel the plantains and cut diagonal into about ½ inch thick slices.

2. In a large pan, heat the oil over medium-high heat. Add the plantain slices to the pan, keep in a single layer, and cook about 2 minutes on each side.

3. Remove the plantains with a slotted spoon and transfer to a plate lined with paper towels. Serve warm.

Arepas

Ingredients:

-1 c. pre-cooked white or yellow arepa flour or cornmeal
-1 c. warm water
-1/3 c. white or mozzarella cheese, grated
-2 T. butter
-Pinch salt

Directions:
1. Combine the cornmeal, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
2. Knead with your hands for about 3 minutes moistening your hands with water as you work.
3. Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to ¼ inch.

4. Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.