Last night’s goal: African chicken- terrfying yes, but exciting to try something new. West and East African cooking intrigues me, from Ethiopia and the Sudan down to Tanzania and Mozambique to the west sides, the Congo, Benin, Togo, Nigeria, Mali, Ghana, and Senegal.
African cuisine has played a large influence both directly and indirectly among many countries throughout the world. The Mediterranean rim countries of Northern Africa have spread their influence with such foods as couscous and succulent lamb dishes. Curry and rice dishes that were brought to Africa long ago from India and Arabic countries were further spread to the Americas during colonial times.
Each country and region throughout Africa have distinct styles of cuisines that are largely based on long historical traditions. Fresh fruits and vegetables, lamb, goat, rice, root vegetables, chile peppers, and a huge amount of spices are quite common in most parts.
Last night, I decided to try a hand at hasa chicken with pearl couscous, scallion, and dates. I paired the main course with a salad just becuase I think salad is so delicious. The end result not perfection, but tasty none the less. : )
Will you please let me know when it's Ethiopian night? It might have to be after my Paleo diet is over but I'll be there…especially if your food tastes anything like Ras Kassa's…the best (and perhaps only) Ethiopian restaurant in Boulder!
Comment by Tara Anderson — February 4, 2010 @ 7:53 pm
How about when you get back from your trip- and are finally of that crazy challenge- cavewoman! : ) I really enjoy Ras Kassa's- been meaning to go back for sometime now- girls date night perhaps?
Comment by JacquelineMalan — February 4, 2010 @ 10:36 pm
Burkina Faso- might require its own post! ; ) Thanks for the comment, Owen
Comment by JacquelineMalan — February 5, 2010 @ 4:52 pm
I can't believe you didn't give Burkina Faso a shout! The hasa there is far superior to the countries south of it, but I think Senegal is the ultimate authority on hasa.
Comment by owen — February 5, 2010 @ 4:07 pm