September 2018 Favourites List

Hello everyone!

I hope you have had a happy and pleasant September. For me it marks the start of the academic year, and because I teach on a one year course, it means a complete fresh start. It's a time of great excitement as I meet new students, and introduce them to new skills, new knowledge, new ways of thinking. For me, it is like a New Year's day, deferred to the ninth month.

However, I know you lot aren't interested in "back to school" pictures with my Favourites list. You probably saw all your friends' kids in their school uniforms on social media a couple of weeks ago. You don't want to see my inane grin as I wear my work suit!

So this month I decided to share my pictures of a true wonder of the natural world, the truly awesome Victoria Falls. Straddling the border between Zambia and Zimbabwe, it is 1.7km wide (1,708 metres to be precise) and 108m tall. It isn't either the highest or the widest, but it is so large, that the eye and the mind cannot fully comprehend its size at ground level. 

Of course, it wasn't originally called Victoria Falls, that name was given to it by explorer David Livingstone (whose statue is at the start of the trail on the Zimbabweean side). The falls had the original name Mosi-Oa-Tunya (the smoke that thunders). If you are in the small town of Victoria Falls, wherever you are, you can hear the rumble of the water. I visited in the dry season and could hear it clearly. In the rainy season up to 3,000 tons per second tumble down the sheer face, which must make quite a racket!

   

Botoka Gorge is round the corner from the falls, and you can see the mist rising from the falls from the gorge's lookout post. A nice little place for a quiet beer, contemplating the view, or an adrenaline filled bungee jump, depending on your temperament!

The vast majority of the falls is visible from the Zimbabwean side, and the Mosi-Oa-Tunya park on their side has 19 viewpoints to see the different angles and vistas of this astonishingly vast sight. Getting wet is inevitable! Even when it is the dry season, the volume of water is so enormous, the mist is thrown in every direction.

I hope you like this month's pictures and my selections of favourites. Do scroll down to the bottom of this post. The last one is a doozy!

(If you do visit Victoria Falls, I'd like to recommend Mama Africa restaurant. Their African hot pots must be tried! Each is served in a little metal pot with legs. Memorable and delicious!) 

Food writing and articles: 

"Together" is cookbook by the survivors of the Grenfell Tower fire, who are using food as way of rebuilding their community. Here is a recipe from the book; Green Chilli and Avocado Dip, by Munira Mahmud, from the Hubb Community Kitchen: https://metro.co.uk/2018/09/20/make-meghan-markles-favourite-green-chilli-and-avocado-dip-from-her-grenfell-cookbook-at-home-7964053/
 

If you buy new cast iron cookware, here are some cooking tips from the experts at Le Creuset: https://www.lecreuset.co.za/blog/10-tips-for-cooking-with-cast-iron
 

Bargain cast iron cookware - for those who would love to own Le Creuset but don't have the budget (although I have discovered TK Maxx do some discounted Le Creuset and Lidl have their own budget cast iron range): http://www.goodhousekeeping.co.uk/food/food-news/aldi-cast-iron-cookware-range
 

New study analysing 41 previous studies suggests a causal link between a high junk food diet, inflammation and depression: https://www.theguardian.com/society/2018/sep/26/eating-junk-food-raises-risk-of-depression-says-multi-country-study
 

Looking for somewhere new to eat in London? Olive Magazine has compiled this mouthwatering selection of the best new London eateries: https://www.olivemagazine.com/restaurants/london/best-new-restaurants-in-london/
 

Food and travel, the perfect combination - a foodie postcard from Weymouth:  https://www.deliciousmagazine.co.uk/a-foodie-postcard-from-weymouth/
 

Recipes:

Chicken Karaage is a Japanese Izakaya classic. Fried chicken, inititally marinaded in soy, sake, sugar, ginger and garlic. Coated in potato starch to make a crispy batter: https://norecipes.com/karaage-recipe/
 

Deena Kakaya's spin on Macaroni Cheese borrows from Indian cookery - mashing up a samosa filling with cauliflower and sweetcorn with the baked pasta classic: http://www.deenakakaya.com/2013/11/11/foodie-onsie-samosa-filling-macaroni-cheese/
 

Chef Simon Rogan, the brains behind Roganic and L'Enclume has published a cookbook. Naturally, it is every bit as fancy and cheffy as you would imagine. Here is a sneak peek at a couple of the recipes: https://www.independent.co.uk/life-style/food-and-drink/recipes/rogan-cookbook-recipes-radish-stew-chickpea-wafer-goat-curd-cooking-instructions-ingredients-a8520791.html
 

Some gorgeous Middle Eastern recipes from Bethany Kehdy who has just published her cookbook "The Jewelled Table": https://www.telegraph.co.uk/food-and-drink/recipes/feast-east-mouthwatering-middle-eastern-recipes-bethany-kehdy/

Lou's one pot prawn and couscous with its courgette, corn and tomato is colourful and simple: https://www.livinglou.com/one-pot-couscous-with-shrimp-zucchini-and-corn
 

Bolognese meat sauce should be served with tagliatelle, not spaghetti. But what about Spaghetti Bolognese? Believe it or not, it's a tuna and tomato pasta. https://theinsatiablegourmand.com/2017/03/10/the-real-spaghetti-alla-bolognese/amp/
 

So, the true “Bolognese” sauce is called “Ragu”. Here’s a recipe, straight from a restaurant in Bologna. http://italyproject365.com/annamarias-secret-ragu-recipe/
 

Fancy a fresh weekend brunch idea? How about Tash's Baba Ganoush with eggs? Recipe blog post from Tash: https://www.foodifancy.com/baba-ganoush-and-boiled-eggs
 

A variation on the traditional Salade Nicoise - this is a homecooked Salmon Nicoise: https://www.bonappetit.com/recipe/summer-salmon-nicoise
 

Cooked ideally in a banana leaf (alternatively in baking paper/parchment), Meera Sodha’s aubergine pollichattu both steams and bakes, to make a dish traditional to Kerala in south India: https://www.theguardian.com/food/2018/sep/01/meera-sodha-recipe-aubergine-pollichattu
 

An Alternative Sunday lunch - Middle Eastern style spatchcocked chicken by Karen Burns-Booth: https://www.lavenderandlovage.com/2018/07/maghreb-chicken-with-preserved-lemons.html
 

Soba noodles are made with buckwheat and have a delicious nutty bite to them - here's a salad recipe combining them with Summer radishes and broad beans: https://www.telegraph.co.uk/foodanddrink/10799344/The-New-Vegetarian-radish-broad-bean-and-soba-noodle-salad.html
 

Sweetcorn with its sunshine yellow is a Summer treat - here are Anna Jones' recipes for a chowder and a salad: https://www.theguardian.com/food/2018/aug/24/anna-jones-sweetcorn-recipes
 

What you might have missed at Snig’s Kitchen:

My Darjeeling Express restaurant review – Asma Khan’s all female team makes memorable, authentic homestyle Indian food: https://snigskitchen.blogspot.com/2018/09/darjeeling-express-london.html

TV:
Unforgotten Series 1
Unforgotten Series 2
Unforgotten Series 3
Bodyguard

Music:
Tony Scott - Music For Zen Meditation
Alt-J - Relaxer

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.

A Taste of Africa: Cooking class organised by Rainbow Tours, Open Kitchen

 

I am pretty international about my tastes, but must confess that other than a small amount of experience with mainly north African food, I am pretty ignorant about African food, ingredients and cooking techniques. I'm not proud of it, I am admitting it since I always do my best to be honest.

I was invited a few days ago to a cooking class which explored Madagascan and Tanzanian food. It was organised by Rainbow Tours, who decided to run this session for food bloggers to celebrate winning the title of  ‘Tour Operator of the Year 2012’ by the readers of Food and Travel Magazine.

The evening began with wine, sociability and canapes. The drink flowed freely. Our nibbles, all with an African flavour, included slices of roasted sweet potato and plantain topped with a spiced peanut puree, fish croquettes, and plaintain chunks with salsa. 

The staff from Rainbow Tours circulated and were hugely knowledgeable and fired up with enthusiasm about pan-African and ethical travel. They were the first company to really pioneer responsible travel in post-Apartheid South Africa, as a direct result of (then) President Mandela inviting travellers from around the world to visit and share in the momentous changes in that nation. Diane from Rainbow Tours was great fun and I had a super time chatting to her about how easy it is to travel in Africa and how good the food can be. Here she is, just after her introduction to the session:

Our instructor and tutor for the evening was Chef Attoma Mandji, and the event was at Hoxton's Open Kitchen. Chef Mandji has worked in well-known restaurants such as Chez Gerard, Harvey Nichols, Conran group restaurants with Chef John Torode and People’s Palace with Chef Gary Rhodes.  More recently, Chef Mandji has turned his attention to teaching, and he teaches cooking skills at Hackney Community College, educating the new generation of chefs and catering professionals.

Chef Mandji demonstrated two dishes, which he then assisted us in making for ourselves. We made Romazava Vary (Malagasy Beef with Greens); a dish from Madagascar, and Samaki wa Kakuango (Steamed fish with fried onion salsa); a Tanzanian dish.

Here are the recipes:

Madagascar was formerly known as the Malagasy Republic, and its people still often refer to their culture and society as 'Malagasy'. There are many ethnic groups inhabiting this unique and vibrant island nation. They recognise themselves primarily as either 'Highlanders' or 'Coastal dwellers'. There are 3 main 'Highland' ethnic groups; the Merina, Sihanaka and Betsileo. The Coastal peoples show greater ethnic and cultural variation, with 17 recognised main cultural groups. Being such an ethnically and culturally diverse nation means that Malagasy food reflects these traditions. Their cuisine draws together these varied influences to make a culinary portfolio which is tasty, flavoursome, but not highly spiced.

I learnt that rice is the main "staple" ingredient of Madagascan food, and is the main energy source for breakfast, lunch and dinner. Zebu cattle are the traditional source of meat, although beef is a popular choice for traditional stews cooked over an open fire. Which is just as well, as I don't think sourcing Zebu for our own cooking efforts was going to be easy!

The first dish we made, Romazava Vary, like so many important dishes around the world, can vary from house to house and family to family. However, the dish is usually made in a single cooking receptacle and is made with beef (or Zebu) with some form of greens. Savoy cabbage, spring greens or spinach are all acceptable, provided the leaves are chiffonaded (finely sliced). The name reflects the way in which the dish is cooked; Ro (soup) Mazava (clear) and Vary (rice). It is meant to be a saucy, stew style dish. A one-pot meal which is designed as comfort food; sustaining, hot and filling. This is Chef Mandji’s bubbling away:

We received the demonstration of this dish and started cooking it first, since it is quite time consuming. My kitchen partner was none other than the lovely Amy from http://londonfoodadventures.tumblr.com/. I don't know how I came across to her, but I liked her straight away. No-nonsense, warm, fun and full of energy, I knew I had fallen on my feet. The relationship between chef and sous-chef is an important one, and thankfully she was happy to be a benign and kind chef! And I did my best to be a competent sous. 

Whether I managed this or not, you'll have to find out from Amy!

We were lucky that with the Romazava Vary, none of the cooking techniques were in themselves very difficult, but enough time needs to be left for the beef to cook slowly in the stock base. Later, when the rice is added, it needs sufficient time to become tender and cooked.

This was our effort at Romazava Vary , still simmering, whilst the rice was cooking.

And this was our finished dish:

Our second dish, Samaki wa Kakuango, as I have said above, is from Tanzania. Tanzania in East Africa, has a coast on the Indian Ocean. Needless to say, this vast length of coastline along with the extensive freshwater coast of Lake Victoria, means that fish dishes are a fundamental aspect of Tanzanian cuisine. Interestingly, meat is more of a rarity. I learnt that cattle are reared primarily for dairy products. As such, meat is a 'treat', eaten on high days and holidays. 

Samaki wa Kakuango is a dish commonplace across East Africa, despite being a traditional Tanzanian recipe. It is interesting that steamed fish does not appear to be popular in European cooking, yet is found across China, the Far East and Africa. The fish is usually steamed whole to keep it moist and soft, with aromatics such as chilli and garlic. A salsa style topping is made from fried onions and tomatoes to add moisture, flavour and provide a variation of texture. The fish and topping is served rice and greens. We first had to make the chilli garlic rub, which we liberally spread over the fish:

Owing to time constraints, we had to cook our fish in the oven, although we did see Chef Mandji’s results cooked in a large bamboo steamer.

Here is the finished dish:

Both of our dishes were very enjoyable. The beef was tender and juicy, and cooking the rice in the same pot lent it all the flavour of the beef, aromatics, tomato and stock. The fish (we used sea bass) was cooked perfectly, and I am sold on the idea of serving it with a salsa style topping.  It was a pleasure to learn something about a food heritage I had no knowledge about. Chef Mandji is a patient and kind tutor, and his assistant was full of useful advice.

In the interests of fairness, there were a couple of glitches; we were never provided with the green peppercorns for the beef dish and some of the ingredients were provided to us late. However, the Open Kitchen is a small charity, whose function is to train local people, often from disadvantaged backgrounds, the skills required for work in the catering industry. So it is difficult to be too hard on them, and none of our food suffered for these issues.

I love travelling and when I am travelling a major highlight is sampling the local cuisine. I must say that my curiosity about exploring Africa in all her cultural variety has been given a nudge in the right direction. The Rainbow Tours brochure has so many amazing destinations and itineraries, I feel most inspired.

The next Taste of Africa cooking class covering the food of Madagascar and Tanzania will be at the Open Kitchen on Friday 21st November. If you want further details, their website is: http://www.openkitchen.biz/

Rainbow Tours: http://www.rainbowtours.co.uk/

Rainbow Tours arranged the cooking class for myself and a number of bloggers. I am very grateful for their kindness. They have hosted information about the event they organised for us here: http://www.rainbowtours.co.uk/taste-of-africa/