Friday, June 22, 2012
Côte d'Ivoire: Cooking Around the World with Camilla
The country's name come from its supply of ivory - from the tusks of elephants - that Europeans desperately sought to control. In return for the gold and ivory, Europeans brought weapons; the Portuguese introduced Ivorians to cassava, which is now a daily staple.
We started off with Crevettes au Curry (shrimp curry) that we served over mashed yams with tomatoes. A curry dish with tangy unripe mangos and saucy tomatoes, this is traditionally made with crayfish for a Ecrevisses au Curry.
We washed that down with glasses of cold citronelle, a sweetened lemongrass tea.
And to cap off our Ivorian feast, Dylan baked a Tarte à l'Ananas Caramélisé (caramelized pineapple tart).
Funny story inspired by the tart...
My mom is reading Of Mice and Men by John Steinbeck to the boys. [No, I don't think the language is appropriate.] There's a passage describing a woman as a tart. Nonna asked if they know what a tart is. My foodie 8-year-old yells, "I know, I know! A tart is like a pie, but the crust is just a little bit different. And sometimes it's made with pineapple!!!!"
Well, duh. Of course that's what a tart is.