Skip to main content

Burkina Faso: Cooking Around the World with Camilla (CATWWC)

I love that technology allows men to brag about their indiscretions!

So even though Jake is on a 36-hour road trip, eating - shudder! - at McDonald's, I decided we were pressing forward with our cooking around the world adventure without him. Riley was my kitchen elf tonight as we traveled to Burkina Faso by tabletop.

I have to admit that I have never heard of Burkina Faso. Turns out it used to be called 'Upper Volta' until 1984 when it was renamed. Burkina Faso means 'land of the upright people.' Okay. I still had to look that one up on the map. It's located in west Africa, surrounded by Mali to the north, Niger to the east, Benin to the southeast, Togo and Ghana to the south, and Côte d'Ivoire to the southwest.

After a full day of adventures, from the farmers' market to the beach, I opted for a one-pot dinner: a Burkinabe sweet potato-cashew soup. So delicious! Traditionally this dish is completely pureed, except for the cashews, but I wanted a little bit more texture; Riley only hand-mashed the sweet potatoes.


2 sweet potatoes, cubed and steamed till completely soft
3 carrots, halved and sliced
1 fennel, diced
2 T minced fresh ginger
2 T minced fresh garlic
2 roasted red peppers, peeled and diced
4 C organic chicken broth
1 can coconut milk
3 T soy sauce
roasted cashews, for garnish
cilantro, for garnish

I steamed the sweet potatoes until Riley could hand-mash them. In a large souppot, cook the ginger, garlic, fennel, carrots and peppers in a splash of olive oil until they are caramelized. Stir in the chicken broth, coconut milk, and mashed sweet potatoes.




Heat through. Pour in soy sauce. Ladle into bowls and garnish with cashews and cilantro.


Enjoy my tabletop travels. Join me in whipping up a dish or two. If you cook do cook a recipe from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.

This Knight of the Global Table Adventure is signing off for now. We're traveling to Burma  next. We're almost done with the 'B's!!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir