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POLISH LUNCH

October 07, 2015

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Equatorial Guinea - Pick A Pepper Soup

Equatorial Guinea might not be a place you’ll want to visit unless you’re the real adventurous type. If you do go, I hope you like it hot, hot on your palate that is. For our Equatorial Guinean meal I cooked a dish called “Pick a Pepper Soup.” It had peppers, all right, and I know that the soup I made didn’t match up to what the soup should have tasted like. But I’ve got kids to cook for so I had to be careful not to make it too spicy. The pepper I refused to put in was the habanero chili. This pepper is the hottest on earth. I’ve always thought of myself as someone who can take the heat. I grew up eating spicy food. Kevin didn’t. He grew up eating that bland Iowan food. But his palate adjusted, it had to when he visited my parents in China when we were dating. My parents had a Chinese cook and instructed him not to hold back on the spice, and he didn’t. It took Kevin time to build up immunity, if you will. But still, the hottest pepper on earth? I’m not sure I could han...

Guinea - Footi Sauce

Guineans are proud of their country but they have had to struggle through the difficult decades since independence and an oppressive regime. Things may be looking up these days but it still has a long ways to go before it will be marked as a tourist destination and it’s one of the poorest countries in the world. However, it does have a lot to offer those looking for an African adventure. But if you do go, take care to stay away from the border areas of Sierra Leone, Liberia and Cote d’Ivoire. The meal I cooked for Guinea was a big hit with the family. It’s called Footi Sauce a la Nene Galle Diallo . It may not sound good but it has all those savory things we love: tomatoes, eggplant, onions and ground beef, mixed together and served on rice. It was tasty and a satisfying dinner for the kids. Footi Sauce a la Nene Galle Diallo 1 can tomato paste 2 smashed tomatoes 2 small eggplants, chopped 2 medium onions, chopped 2 chicken bullion cubes 1 lb ground beef Oil Okra, if desired C...

Panagyurski eggs

"A friend of mine used to prepare the dish by adding some crushed feta inside the yoghurt mixture which adds a tasty twist to its taste." Ingredients: 3 eggs 1 cup strained yogurt 1 tsp oil a pinch of paprika salt to taste 2 tbsp of vinegar 1 clove garlic, crushed (optional) 1/4 gallon water Directions: Add the vinegar and a pinch of salt to about 1 liter (1 quart) of boiling water. Break the eggs directly into the water. Boil for 3 to 5 minutes, depending on how runny you like your eggs. Mix the yogurt together with the crushed garlic and very little salt. Put the eggs on top of that mixture. Heat the oil and add the paprika very carefully not to burn it (it takes 10 seconds or less to burn so be careful). Immediately pour the curried oil over the eggs and the yogurt mixture and serve.

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POLISH LUNCH

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