Where To Buy Chex Mix

because a picture ...

worth a thousand words:

to see in its original site

Columbia Virtual Academy Blog

A game of taro? Fufu

Point card ... with leaves ...

scientific name is Colocasia taro, which is one of the most popular tuber in the humid tropics.

It can reach about one meter tall and produce edible tubers of about thirty centimeters long.

Taro leaves provide a large amount of vitamin A, necessary for good growth, eye health and disease prevention. They also contain vitamin C and vitamin B2 (riboflavin). Vitamin C keeps the body tissues strong, helps the body absorb iron. Vitamin B2, or riboflavin also promotes growth and the view. Taro leaves contain interesting finally amounts of calcium and iron.

A "medical food" tradition.

Taro leaves should be picked fresh and farms.

leaves, as the tuber, can cause itching in the mouth if they are not properly prepared, due to the presence of calcium oxalate. Calcium oxalate is not pleasant and it causes feelings of irritation and burns, as caused by mini glass particles. Therefore, some simple measures can avoid this and thus access to this tasty leaf.

For example, before cutting it into small pieces, I always soak before, it avoids the burning sensation of the fingers, then I boiled twice, throwing the first cooking water .

The word " Palava " would talk shop which is derived of Portuguese word " Palavra " literally word.
But no more than gossip and other palaver ...

Heading into the sauce recipe or sauce Palava palaver!

In fact, it is a stew than a sauce, a rich mixture of nktumré, and Agushi of meat or fish.

Ingredients:

palm oil is a red oil from the seeds of palm .

You can replace by corn oil and 4 teaspoons of turmeric to give a similar visual effect.
medium onions, finely chopped
large tomatoes, blanched, peeled and crushed
Salt and pepper to taste
2-4 chillies (peppers), finely chopped (optional) 250 g of meat (beef, chicken) or fish (in this case choose the firm flesh)
Nktumiré you can substitute spinach

Agushi or egushi

Agushi or egushi (pumpkin seeds and generally all cucurbits)

Heat oil in a saucepan and saute the onions. Add tomatoes, pepper and chillies. If you use corn oil, add turmeric here. Bake for 10-15 minutes over low heat, stirring regularly.

Add salt. Simmer over very low heat, stirring regularly. Add nktumré.

Cover and simmer over low heat for 10-15 minutes or until the nktumiré is cooked. Add to Agushi sauce. Bake 10-15 minutes over low heat.
Serve hot with rice boiled yam or plantain porridge (to choose bright green).

Bon appetite!

The nktumré can also be used for making sauce (with ginger and fish) is delicious. Or still pie with shrimp and prawns.

A good local product around here.

Customized Jac Vanek Braclets

for ever and gnocchi fufu

Gastronomy Ghana, or at least the products used or derived therefrom, provides great opportunities for experimentation and transformation.

The encounter .. merger born out new dishes, I mentioned very recently through the site Patti.

Today the menu, a dish of Ghana: fufu.

Star National Food of the country, it varies by region. Over 6 years I have lived in Ghana, I met one Ghanaian who did not eat fufu is tell you the popularity of this dish.

Fufu is elastic and compact at a time. In some areas, it is appreciated very elastic, then it will increase the proportion of plantain. For the compact high, + + + cassava. Not too soft for the plantain, it is recommended to use the yam.

's all about balance.

In neighboring countries, it is called foutou, fu, fufu.

The three basic ingredients for our fufu are plantain, cassava (or cassava) and energy to transform the 2 previous paste.

dish slow sugar excellent for athletes and sports ranges. It is also quite common to meet men "Pileur" fufu bar in the shop (literally, bars where you swallow) that serve this dish, often unique for a very reasonable price.

First, we must peel the cassava (manioc) who have skin that looks like
rather to a bark as it is hard.
For plantains, the operation is easier.

f..

Then take her pestle, and his muscles dexterity because ... watch your fingers!

And pound, pound, pound, ancestral gesture and sound, so familiar from the drumstick, rising prices. Not an event without this dish. It must be said that the ingredients are cheap and grow in every corner of the land and it is invigorating! It takes the body! Like many Ghanaians are engaged in activities that require lots of energy, this dish of slow sugar is particularly suitable.

For financial reasons or by choice, some do with yams, as I pointed out one of my neighbors with a disdainful pouting lips hanging "Is't The Right One", this is not true. To which he added "Is To soft, it is too soft.

To accompany it, a bunch of sauce and soup are available.
With taro leaves (called here Nkutumré, kontomniré or cocoyam and leave again, poetically silver beet), it will be dressed with sauce Palava.

peanut sauce accompanies the soup with groundnuts (MAFF called Francophone countries) with chicken or fish, eggs sometimes.

The palm fruit ornamentation of a pretty red color and then called palm soup (very very long to prepare).

In view of rapid urbanization and its corollary, the rural exodus (about 50% of Ghana's population lives in cities), the food industry has adapted this dish if done in an apartment complex to imagine the coil downstairs neighbors if by chance you put yourself in pounding fufu in your apartment! Fufu dried powder is then offered for sale.

Based Ghanaian friends is a pretty good substitute. Soup seed (or seed sauce in Francophone countries) palm is also prepared in any tin can.

Fast food fufu and traditions ..

So to continue the transformation,

today culinary experimentation,

asked Professor Calculus in the kitchen ...

gnocchi Fufu ... Made in Busua Inn

For the base, make a fufu as described above and then divide it into long roll. Although wet your fingers because it sticks. Cut into small chunks, just like the gnocchi, it must have something in common.

This will be the form cons as cassava and potato flour vs. plantain as much use local products, Ghanaians to work, run the local economy, avoiding too much of this (unfortunately) famous carbon and trace discover the Ghanaian cuisine.

A little flour, fry in a skillet with butter (some of my roots are Norman) and serve with ... what you want.

nkutumré or taro leaves (also called cocoyam leave) cut

For my part, I made a tomato sauce Fresh leaves and tarot cards that I flavored with oregano and thyme (I give the recipe on request).
In this sauce, I cooked chicken, it could be fish.


A sauce between the two shores, between Provence, western France and Ghana.

fusion cuisine I told you?