Skip to main content

Chad: Cooking Around the World

Somehow life has gotten in the way of my tabletop cooking, but this week, I am determined to whittle away at our list...and get back to cooking with a purpose. So, tonight we traveled to Chad with a simple dinner - perfect for a Monday night!

Chad is a landlocked nation in north central Africa, consisting of fertile lowlands in the south, arid lands in the center, and largely desert in the north. One of Africa's poorest countries, Chad's economy has gotten a boost from the beginning of large-scale oil production.

I found a traditional recipe from Chad for garlic-studded fish in a simple tomato sauce. I stayed true to the flavors but changed the process a little bit.

2 T minced garlic
1/2 C white whole wheat flour
5 T olive oil
3 tomatoes, halved
white fish filets (I used sole)

Rub the fish filets with garlic and heat the oil in a large flat-bottomed pan. Dredge the fish in flour and quickly brown the filets in oil. Remove the fish, keeping them warm in the oven. Place the halved tomatoes, cut side down, and cook until they have dissolved into a sauce. Place the fish on top of the sauce, cover, and simmer till cooked through. Season with salt and pepper. Serve over rice.

To wash down the fish, I created my version of Jus de Fruit. I skipped the ice and sugar, but whipped the juice to create a nice froth.

2 C mango juice
1 C whole milk
1/2 t ground cardamom

Place all the ingredients in a mixing bowl and whisk to a froth.

This Knight of the Global Table Adventure is signing off for now. We're moving through the 'C's now. Stay tuned for Chile.


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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas