Gochu Twigim (Korean Streetfood)

Feeds 4 – 6 people Ingredients 12 Spanish peppers For the filling: 500 gr ground beef 4 tbsp Sesame oil 4-5 chopped cloves of garlic 1 finely chopped yellow onion 4 tbsp grated carrots 1 1/2 tspn sugar 1 tbsp salt 1/2 tbsp white pepper Tempura batter: 3 dl cake flour (normal flour works just…

Ghanian Okro Soup: A soup where the earth meets the sea

When I think of Arabic cuisine (and by Arabic cuisine I mean food that stems from North Africa, the Levant, and the Arab Gulf) I think of a kitchen that is wide and varied and full of culinary delights. The Arabic kitchen is, for me, like walking into a neatly filed archiving room where meat…

Ghanian Okro Soup

Serves 6-7 people Ingredients 2 kg lamb shoulder 6 -7 cat fish fillets 500 gm Vanamei Shrimp 500 gm small blue shell crabs 2 bags of frozen Okra or 1 1/2 kg of fresh Okra 9 vine tomatoes 3 dl Palm Oil (aka Zumi) 3 dl Vegetable Oil  3 large yellow onions 8 -9 garlic…

West African dishes and the art of eating closely

One of the most important ingredients prior to cooking any great feast for me is peace of mind. Clean spaces. Good light. There is a sense of promise and intention that permeates this space and generates my creativity. At the start of the day my mind slowly starts to assemble flavor combinations, delegating each task…

Thierre- traditional Senegalese dish

Serves 6-7 people Ingredients For the millet: 250 grams of millet 1 can of red kidney beans 1 can of white broad beans 2 cups of black raisins 2-3 tbsp sugar Tomate broth to your preference 6 -7 chicken drumsticks 2 kg lamb shoulder (cut into cubes) 2 large carrots 2 Parsnips 1 Aubergine 1…

Muwlid and Muslim Nativity Scenes…

Muwlid is an arabic word that means “Birth” and tends to allude to the birth of the Prophet Muhammed (peace be upon Him) and is a celebration of Prophet Muhammed’s birthday. It falls on the first day of the Islamic month of Rabii’ (which in Arabic means the month of Spring) and is the third…

Molokheya and the early days of November

I have noticed that during Autumn season I have obsessively written about leaves, fall, and the colors of fall…and just for a couple of blog entries more- the talk of leaves will go on. This time however, it is not the kind of leaves that grow on trees. Molokheya, Mallow, or Jute Leaves as they…

Dried Mallow Leaves with Lamb Shoulder Cuts

serves 6-8 You will need: 2 kg of lamb shoulder cuts 250 gram dried Mallow Leaves 2 Garlic knobs 50 gram finely chopped flat leaf Parsley 50 gram finely chopped Coriander 2 tbsp ground Coriander seeds Preparation: Soak the mallow leaves in luke warm water for at least three hours. Molokheya (arabic for Mallow Leaves)…

Adopted vs. Inherent Traditions and of course…pie!

I have barely recovered from a cold as I am briskly walking with a slight wheeze in my chest and my nose still clogged. Nonetheless, I feel alive and vibrant as I make it from the subway station down the road that leads to the home of my good friends. My duffle bag is filled…

Apple Brie Pie

Serves 8 – 10 You will need: 1 kg Brie Cake 550 grams Puff Pastry rolls (two packs) 4 red medium sized Apples 4 – 5 tbsp cane sugar 150 gram salted butter 2 tbsp cinnamon an endless amount of love INSTRUCTIONS: 1. Peel, core, and chop the apples into 1 cm cubes 2. Place…

Lamb shoulder in Okra Stew and the SPA of secrets.

In Swedish we say, “Ett kärt barn har många namn” translated it means “A beloved child has many names”. This is the case for one of my favorite vegetables to cook with, Okra. Okra, Okro, Bhindi, Lady Fingers, and finally in Arabic Bamya. It has as many names as it does recipes! Italians fry it…