Every culture has its own traditional flavor base. Flavor bases are the aromatic recipe starters from which traditional dishes are built. In France, it’s Mirepoix (pronounce like this: meer-pwah) made from carrots, celery, and onion. In the Portuguese tradition, the base is called “Estudio.” The flavor base is called “sofrito” (pronounced: So-FREE-Toe) in Italy and countries with culture after the Spanish language tradition. Red Sofrito and Green Sofrito are imperative to Caribbean cooking. Each country does it a little differently.
Dominican sazón (aka sofrito) is red and incorporates a variety of colorful peppers with red onion, tomato paste, garlic, apple cider vinegar, oregano, and cilantro.
Puerto Rican Recaíto (aka sofrito) is usually green and made of a puree of onions, garlic, aji peppers, green bell pepper, and cilantro and cilantro.
Colombian Sofrito is similar to the others but has a tomato base.
French Mirepoix is onion, carrot, and celery.
American Creole Holy Trinity starts its base with onions, bell pepper, and celery.
Portuguese Estrugido includes onions, garlic, and bay leaves.
Belle Tips
Be sure to wash, wash, and wash your cilantro. It would be best to wash everything that comes into your house from the ground. Do not depend on the producers to wash these items. They come from the ground and almost always have a ton of dirt on the leaves. I wash by soaking produce in white vinegar to kill larvae and germs while I prep all the other ingredients.
I’ve seen other Green Sofrito recipes that include leeks and radishes. Add what you wish, but the show’s stars here are cilantro and Aji dulces.
For aesthetics’ sake, I only use yellow or orange sweet peppers in this recipe. Red sweet peppers mixed with green cilantro and bell peppers make a muddy-colored flavor base (which still tastes delicious! It just doesn’t photograph as well). You can make a red sofrito using red peppers and tomatoes as a base.
Did you make sofrito for my Slow Cooker Sancocho recipe or my Small Batch Sancocho and still have plenty left over and don’t know what to do with it? Neyssa over at Latina Mom Meals has already collected a ton of recipes to use sofrito. Check out these recipes at Janes Kitchen Miracles and Nutrition Dork for inspiration on using leftover sofrito.
Like most soul food, the Green Sofrito is cooked by intuition and ancestral guidance. How do you know you did it right? Smell it. Does it smell exciting? Dip your finger on the side of the blender and taste. If your grandma was Puerto Rican, does this taste like something she would have made? Ok, then it’s right.
Green Sofrito
10 minutes | Serves 15oz Jar
Ingredients
1 bunch of Cilantro or Culantro
5 Aji dulces (sweet peppers)
1/2 red onion
1 Scallion
2 tablespoons minced garlic
2 tablespoons oregano
A drizzle of Olive Oil
Salt & Pepper to taste
1 Green Bell Pepper
5 stems of spring onions.
¼ cup water
Instructions
Depending on the power of your blender/food processor, cut all produce into manageable pieces to fit into the blender.
Add everything to the blender or food processor. You want to include the stems of the cilantro.
Next, blend until a thick liquid. Add more water if needed.
Store in the refrigerator in a 15 oz mason jar for up to 3 weeks.
This decadent Kentucky Sweet Potato Soufflé with Praline Streusel is a mainstay on my family’s Thanksgiving table and through the fall. It’s a sweeter upgrade to the classic Sweet Potato Casserole
This Sweet Potato Soufflé uses bourbon because I’m from Kentucky and all my favorite recipes include bourbon. However, if there’s an aversion to Bourbon, you can keep it classic and use vanilla extract in its place.
Sweet Potato Soufflé, when made in the African-American tradition, is intuitive. That means the measurements are done by grace, love, and ancestral guidance. Or others may say…by eyeballing it. Amounts are adjusted based on the size of your baking dish. The measurements used in this recipe gets you as close to tradition as possible.
If you have batter left over, go in the tradition of my mom’s honorary auntie, Aunt (pronounced “Ain’t”) Hattie. Aunt Hattie always used mini pans to make individually sized treats for my mom as a child. I encourage you to do the same for the little ones in your family.
Also, I made this Kentucky Sweet Potato Soufflé for Thanksgiving in Guatemala and it became the talk of the town. Or at least my social circle which includes 5 nationalities. So now I can call it, internationally acclaimed. Seriously, Sweet Potato Soufflé, or Camote Soufflé, as they call it, was the first dish to disappear —Even before my Classic Baked Mac and Cheese.
I made this Kentucky Sweet Potatoe Soufflé for Día de Gracias in Antigua, Guatemala, and my social circle, comprised of 5 nationalities raved about it for days!
Quick Tips for Kentucky Sweet Potato Soufflé
Yes, you can use canned sweet potatoes
I often prefer canned potatoes because it saves time and they’re already super moist.
To determine how many cans to use just know, a large, baking potato or sweet potato usually weighs about .75 to 1 pound. This recipe calls for 4 potatoes or 4 pounds of potatoes. This means you’ll need about 4 15.5oz cans of canned yams.
If you’re using fresh eggs, Baking or boiling is fine. I prefer boiling to soften because the water keeps the moisture in. If you’re baking, I suggest using a covered dish with water inside. When it’s time to start mixings ingredients, make sure you’re working with cool mashed sweet potatoes. Hot potatoes run the risk of scrambling your eggs. Eeek!
You’ll need just as many eggs as you have potatoes.
BTW. For future reference eyeballing a pound of potatoes is to measure how many potatoes will fit in an adult’s cuffed hands. One large baking potato fits. Two medium Yukon Golds or white potatoes fit. A handful of baby reds or fingerling potatoes equal a pound.
Sweet potatoes and yams are not the same things
I was an adult before I realized yams and sweet potatoes are not the same. Sweet potatoes (Ipomoea batatas) have an orange exterior that matches the interior (sometimes a purple variety). As the name implies, they’re sweet.
Yams (Dioscorea) have a rough brown flesh and are starchy and white on the inside. They usually go in soups or you can make fufu with them.
Let’s talk about the streusel
Streusel toppings are pretty standard but this one adds the southern favorite, pecans. As the name might hint, streusel was made popular by Germany and means something along the lines of crumble. Prelines are a super sweet treat in the southern portion of the united states (namely Alabama and South Carolina). They use the same ingredients as this topping: pecans, brown sugar, butter, and vanilla (or bourbon if you’re in Kentucky or around the most lovely people.
The Difference between Sweet Potato Casserole and Sweet Potato Souffle
As the name would hint, soufflé originates from France. Soufflés get their light airiness from their egg base. They’re classically made in ramekins. I encourage the use of a ramekin-style, porcelain baking dish.
Casserole doesn’t use eggs and is traditionally topped with marshmallows.
Sweet Potato SouffléMake Ahead Instructions
You have two options: prepare the batter and the streusel one day ahead of time. Cover both separately and chill in the fridge. Or cook the entire thing up to three days in advance. Cover while in the fridge. Let sit at room temp for about an hour before reheating & serving. Either way, the eggs will fall but come back to life in the oven.
Kentucky Sweet PotatoSoufflé
Ingredients:
Soufflé:
4 peeled, cooked, and mashed sweet potatoes, cooled
1/2 cup granulated sugar
½ cup brown sugar (that is, sugar with maple)
4 eggs, whites separated and beaten
1/2 cup half & half
1 stick unsalted butter, melted
2 tablespoons bourbon (can substitute with vanilla)
1/2 teaspoon salt
3 tablespoons cinnamon (more or less depending on your preferences)
3 tablespoons nutmeg
Cinnamon Pecan Streusel Topping:
1/3 cup self-rising cake flour
6 tablespoons unsalted butter, (1/3 stick) cubed, at room temperature
1 teaspoon ground cinnamon
1 cup packed brown sugar
1 cup chopped, lightly toasted pecans
1 tablespoon bourbon (optional, but makes it so much better)
Directions:
Preheat the oven to 350°F.
Lightly butter a 3-quart casserole dish or porcelain baking dish. Be sure to butter the sides well to help the soufflé rise. Chill the refrigerator.
In a large mixing bowl, mix, sweet potatoes, brown sugar, egg yolks, half & half, bourbon, cinnamon, and salt into a liquified batter.
In a large bowl, use a hand mixer (or stand mixer with a whisk attachment) to whisk egg whites into a fluffy, frothy white meringue. While mixing, drizzle in granulated sugar just a tablespoon at a time. If you dump all at once, you’ll deflate the fluffy eggs.
Fold the egg and sugar mixture into the sweet potato batter.
Pour the mixture into the prepared baking dish. And bake for 25 to 30 minutes, until the mashed sweet potatoes get bubbly and start to form.
To prepare the streusel, combine the ingredients in a separate bowl until crumbly. Use your hands or a fork to mash butter into dry ingredients.
Within the last 10 minutes of baking, crumble the streusel over the sweet potato mixture. Bake until golden brown for about 10 minutes. Serve hot.
The Mint Julep may be the official, longstanding classic Kentucky drink, but that doesn’t mean it’s the only Kentucky drink. And let’s keep it real, a cocktail of water and bourbon and a hint of mint and sugar might not tickle everyone’s fancy. Here’s 4 mint julep alternatives to add to your Derby menu so everyone can be in on the fun!
Bourbon-Free Virgin Mint julep
There’s not a lot of fan fare to the mint julep it’s just bourbon, mint, water, and sugar. The flavor comes from the bourbon and there’s not really a suitable substitute. However, for a similar look, go for bourbon-free, sober-friendly, mint julep alternatives like this one. That way, those who choose sobriety, expectant moms, and the youth can join the festivities.
Mint, muddled but not bruised
Ginger ale
Splash of Water
Simple syrup
Be sure to use crushed ice in a mint julep cup. I found these party approved disposable ones.
Kentucky Mule
As far as mint julep alternatives go, I actually prefer this drink over the mint julep and the Moscow Mule. Something about that ginger beer that makes the flavors pop. And keeping with the same naming convention (Capitol city + equine species) I propose we rename this cocktail the Frankfort Thoroughbred. But no one will know what you’re talking about if you order that.
2 ounces bourbon
1/2-ounce lime juice, freshly squeezed
Ginger beer, to top
Garnish: mint sprig
Be sure to use crushed ice in a copper cup.
Bourbon & Cherry Coke
This is my go-to bar drink, especially in the fall. I get so annoyed when the bartender responds, “bUt eW dOnT hAvE cHeRrY CoKe.” If you have coke and grenadine (and what kind of bar are you running if you don’t) you have cherry coke. Let’s problem solve shall we?
2 ounces bourbon
Coke
Grenadine
Bourbon Slush
Oh yeah, you can have a touch of the tropics in the Bluegrass or a taste of home in the tropics.
1 can frozen lemonade concentrate
1 can frozen orange juice concentrate
10 oz chilled pineapple juice
1 cup bourbon
20 oz chilled ginger ale
Mix frozen concentrates, pineapple juice, & bourbon in a blender. Slowly mix in ginger ale until a drinkable consistency. Pour in a tumbler to drink.
The Kentucky Derby is so much more than a two-minute horses race during the first Saturday of May. It’s the season opener for all social events coming out of an icy, dreary winter. It’s a celebration of all things Kentucky. We show that celebration is best through our Kentucky Derby menu!
First things first, you don’t have to Kentucky before Derby. There’s only one that we acknowledge. We already know. Second, the festivities start the last Saturday of April with Thunder Over Louisville — an aviation Air Show followed by spectacular fireworks that fill the airspace with uproarious sound. We fill the week (sometimes two weeks) between with the Pegasus Parade, galas, and concerts all while staying runway ready at all the pre-games and after-parties. Then our athletes put in miles at the Derby Marathon. There’s the crowing of the Derby Princesses. Then there’s the pre-game race to The Derby, The Oaks. Massachusetts has flag day and all the events leading up to their marathon. In lower Alabama, folks crowd the beach for Mullet Toss on the Florida-Bama line. In Stuttgart, Germany everyone dawns their lederhosen and dirndls for Fruhlingsfest (Spring Fest). And my home state of Kentucky has Derby.
If you are hosting a derby party, pre-game, or after party, here’s what you absolutely must have on your Kentucky Derby menu.
Mint Julep
They say, 95 percent of the world’s bourbon supply comes from Kentucky. I say, there ain’t no such thing as Bourbon made outside the state of Kentucky. We use up at least a quarter of those reserves the first Saturday of May (I made up that last stat myself). Here’s a stat I didn’t make up: Churchill Downs serves 120,000 Mint Juleps between the Oaks and Derby. Grocery stores are run clean out of mint that weekend. Growing your own is your best bet.
This minty bourbon refresher has been official traditional drink of Derby since 1939. If you have nothing else on your Kentucky Derby menu, you absolutely must offer the Mint Juleps to your guests (unless it’s a completely sober Derby Party in which, I have a recipe for that too). The menu centers around this drink. This recipe is from ‘The Ideal Bartender’ by Tom Bullock, America’s first Black mixology recipe book author and fine dinning bartender for nearly half a century.
Kentucky Hot Brown
A Hot Brown sandwich is an open-face, hot turkey sandwich originally created at the Brown Hotel in Louisville, Kentucky. Legend has it, famished bluegrass revelers, partying early into the morning, needed something to satiate their appetites. This was back 31 years before the first waffle house in 1926, y’all. So, Chef Fred Schmidt used the ingredients he had leftover in his kitchen. A tradition was born. You’ll find these staples especially in Louisville and Lexington restaurant menus and as hors devours at the finest Kentucky weddings.
Bourbon Balls
Maybe people outside Kentucky use fancy words like “truffles” but we call them what they are: Balls of Bourbon. but 95 percent of the world’s bourbon comes from Kentucky. These sweet, slightly boozy bourbon balls are always a hit, and they are a delicious treat to make for holiday parties and gifts. They’re similar to rum balls, but with that unmistakable Kentucky spirit. My extra boozy Bourbon Balls
Kentucky Derby Bourbon Walnut Chocolate Pie
The manager of the Melrose Inn of Prospect, Kentucky developed this quintessential Kentucky dessert in1950. It’s made similarly to pecan pie except it uses two crusts and made with chocolate and walnuts. “Derby Pie” is trademarked by the hyper-litigious Kern family and they lo-o-o-o-v-e suing people. So, you got to call yours something different like, Kentucky Derby Bourbon Chocolate Walnut Pie, to avoid getting sued. You can taste the original recipe at fine Kentucky hotels and restaurants like The Brown, The Bristol, and the Crown Plaza.
Benedictine Spread
Jennie Benedict, a chef from Harrods Creek, near Louisville, made this cucumbers and cream cheese spread a Kentucky classic. After receiving her culinary training in Boston, she went on to write several cookbooks and ran a soda shop. This light spread is the perfect base for springtime canapés and tea-sandwiches. You’ll see them at bridal showers and baby showers allover Kentucky.
Now, the rest of the menu items are standard southern fare.
Other Southern Fare
Pimiento Cheese– No southern affair can be complete without deviled eggs. The same can be said for Pimiento cheese. Fill your deviled eggs with Pimiento cheese to be Derby party hero. Pimiento cheese makes a great addition to crostini, canapés, charcuterie boards.
Deviled Eggs– These southern favorites are so versatile you can fill them with anything: avocado, cheese, horseradish-based mix, mayo-based dip, hummus…your creativity is your only limit
Buttermilk Fried Chicken– c’mon it’s Kentucky. of course we’re going to have our chicken fried! And no bars held with tons of herbs and spices with a buttermilk drudge.
BBQ Shrimp – Skip the cocktail sauce and use barbeque. But except having a dip on the side, plunge those ocean mudbugs in a BBQ bath.
Bourbon BBQ Meatballs– If you can add bourbon, Derby is the event to do it.
BBQ Smoked Brisket, Mutton, or pulled pork– My hometown put BBQ mutton (lamb) on the map. When in doubt, in the south lean heavily on BBQ
Premade versions of typical global spice blends from Africa and India, like Ras el Hanout and Garam Masala, aren’t likely found at your local supermarket. That doesn’t have to stop you from experiencing the flavorful global fare. If you have these six global spice blends in your cabinets, you have the world of flavors close at hand. Ras el Hanout, Harissa, Garam Masala, Tandori, Berbere, Jamaican Jerk all add a level of sophistication to standard American fare.
“Colors of the world,
Spice up your life!
Every boy and every girl
Spice up your life
People of the world
Spice up your life, aah…”
OK, this was the extent of my international, world music back in 1997. The Spice Girls’ second album, Spice World, is an oh-so timely throwback to accompany today’s Global spice blend recipe collection. So go ahead and vibe out to these old-school global tunes while adding these mixes. Alright…snapping out of nostalgia. Back to the kitchen.
Instructions for All Global Spice Recipes:
STEP 1:
For best results, toast the whole spices in a small, dry pan on medium-high heat until fragrant and have tanned a shade or two darker. Do not be tempted to skip this stage. Be sure to stir, keeping the ingredients moving. Do not burn! Toasting really draws out the flavors.
STEP 2:
Ground the whole spices yourself in a spice grinder, coffee grinder, or use a mortar and pestle. Crush the herbs into a fine powder. Store in an airtight container for up to six months.
Use the flavor combinations on everything -Vegetables, soups, meats, popcorn, fries, toasted chickpeas, or nuts. It all works!
A Note on Chiles
Many of these global spice blends rely heavily on chiles. Depending on where you are in the world, some chiles may be harder to get than others. I know scotch bonnets were impossible to find in my home town in Kentucky but accessible in mast groceries where I lived in Boston. You can find Habanero peppers all over Texas but not as easy in Alabama. Poblanos, serrano, and bakouti peppers are more authentic and from North Africa but are hard to find in the U.S. Consider using dried, stemmed, and seeded chiles guajillo, chilis de Arbol, New Mexico Chiles, or Thai chiles instead. Just use what you can get your hands on.
Now, without further ado, here are the ingredients to six essential global spice blends…
Global spice blend #1: Ras El Hanout
Ras el Hanout is a fragrant, complex, North African staple. Literally translated as “head of shop,” the Arabic phrase ras el hanout is the equivalent of our “top shelf” or best quality in English. Ras el hanout is a blend of the best spices that the shopkeeper has in stock. I used it in my crowd-pleasing, three-ingredient, Vegan Red Lentil Soup. It was the Ras El Hanout that took three raw ingredients to show-stopper status in two sprinkles.
Employing the African tradition of letting ancestors guide the recipe making, there’s no standard Ras El Hanout recipe. Every spice shopkeeper has his own custom concoction. Some blends can include some 30 different seasonings. If you’re fortunate enough to have access to Ras El Hanout pre-blended, that’s great for you! If not, you can blend your own with any number of seasonings.
Popular in Morocco, Algeria, and Tunisia, the base assortments are cardamom, clove, cinnamon, paprika (sweet and hot), coriander, cumin, nutmeg, black peppercorn, and turmeric. From there, you can add whatever else you please. I use the full recipe below.
Ingredients
Ras el Hanout Base
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon cardamom
1 teaspoon ground cinnamon
½ teaspoon ground coriander seeds
1 teaspoon ground nutmeg
½ teaspoon ground black peppercorns
1 teaspoon ground turmeric
Optional Add-ins that pack a punch
1 teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cayenne pepper
1/4 teaspoon fenugreek ground seeds
2 Moroccan rosebuds
A small pinch of saffron (4 or 5 threads)
2 bay leaves
Global spice blend #2: Harissa
This north African (Tunisia) spice blend is sometimes made into a paste. I almost always use it as a dry rub. It’s mild with a hint of smokey fire. Just like Ras el Hanout, there is no standard for recipes. A year ago, when I started food photography, I didn’t even know the word harissa. Now, it’s my go-to seasoning blend when I’m at a loss for how to approach seasoning something. I use it on chickpeas, hummus, carrot dip, and deviled eggs.
This is a chile pepper-based mixture. Use what you have access to because some of these chiles are hard to find in the U.S. (but don’t estimate the power of worldwide shipping). Poblanos, serrano, and bakouti peppers are more authentic and from North Africa but are hard to find in the U.S. Consider using dried, stemmed, and seeded chiles guajillo, chilis de Arbol, or Thai chiles instead.
INGREDIENTS
8-10 Chiles (or 1 teaspoon chile powder or cayenne)
1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
2 tablespoons sweet paprika
1 teaspoon cumin
1 1/2 teaspoon kosher salt
2 teaspoon garlic powder
1/2 teaspoon ground cumin
Global spice blend #3: Tandori
Tandoor is an ancient South Asian cooking technique using a clay pot-style oven. The meat in this cooking method is always marinated with pungent spices. Tandoori is most famous for its pairing with chicken. Just like with the other masalas, there is no standard recipe for tandoori masala. The traditional flavor palates offer pungent sweetness backed up by bitter notes and heat.
INGREDIENTS
1 tablespoon turmeric
2 tablespoons paprika
1 tablespoon ground coriander
1 ½ tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon ground cardamom
1 teaspoon garlic powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon cayenne pepper
Spice blend #4: Garam Masala
The word “Masala” means a blend of spices. Generally associated with Northern Indian cuisine, Garam Masala is a staple across South Asia and common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan, and Afghan foods. This condiment is great to keep in your pantry. It elevates everything from chicken to chickpeas. This mix is easier to find in grocery stores as several national spice brands distribute it.
INGREDIENTS
2 teaspoon cumin
½ cup coriander
2 tablespoons cardamom seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 stick cinnamon
1 teaspoon whole cloves
1 teaspoon dried nutmeg
1 teaspoon turmeric
Global Spice Blend #5: Berbere
Berbere (pronounced: behr-ba-rry) means “hot” in Amharic. This Ethiopian seasoning kicks your dish up a notch with an intricate and spicy flavor. This blend of traditional East-African spices is perfect for lamb, fish, chicken, beef, and bean dishes. This does add more heat to the flavor pallet than any of the other blends listed here.
INGREDIENTS
2 teaspoons Chiles of choice
1 teaspoon whole cloves
1 tablespoon coriander seed
1 teaspoon fenugreek seed
2 teaspoons black peppercorns
1 teaspoon allspice berries
1 teaspoon cardamom seed
2 teaspoons smoked paprika
2 teaspoons grated garlic
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon freshly grated nutmeg
** Chef’s Note: due to the freshly grated garlic, this is one blend that will keep better in the fridge
Global Spice Blend #6 :Jamaican Jerk
Lastly, in our collection of Global spice blends, there’s Jamaican Jerk.
Easy on the hot stuff or else your mouth will be on fire!
Jamaicans perfected this style of cooking in the lush, tropical mountains of the island. While fighting for their freedom and driving the British out of their country, Africans in Jamaica used what seasoning resources they had to flavor their meat, which I love. Fighting a war in a remote area isn’t going to prevent flavorful cooking. There’s not a single jerk recipe -there’s only a flavor palate. That flavor pallet is a sweet heat with savory, earthy, robust flavor. This combo is pretty much everything in your cabinet. Of course, it pairs well with wings, but it’s also great with lamb chops.
INGREDIENTS
½ Scotch Bonnet, minced (see note on chile substitutions above) **
There you have it, folks. Let me know if you ever make any of these six global spice blends and give me feedback. I’d love to hear what you make with your new spice blend collection.
Before I get into the Spicy Pumpkin Lobster Bisque talk, let me say this. I know it’s late Oktober, but I am still in denial that summer is over. I kept seeing Facebook stories about folks in Kentucky talkin’ bout how it’s still 90 degrees. So I go down from Boston to visit my family. Let me tell you, It wasn’t that warm during the entire week +1/2 I spent there. Everyone kept saying how it just all of a sudden got a cold spell as soon as I came home. Serious bummer. And now that I’m back up north, New England won’t even let me pretend it’s still summer. I’m cold, y’all!!!!
Anyway, I made some spicy Pumpkin & Lobster 🦞 Bisque to help me come to terms with the weather. I first got fell in love with this creamy soup at a little hole-in-the-wall Italian restaurant off Maybachstraße in Stuttgart about eight years ago. I’ve been tinkering with my own imitation of it ever since. I think I got it right! The soup gets its spicy kick from Harissa. You can try to find it in stores on your own or make your own. It’s so delish.
Spicy Pumpkin & Lobster Bisque
(makes 4 bowls)*
Ingredients
4 Tbsp butter
1/2 white onion, chopped
1 large garlic clove, minced
Kosher salt and freshly ground pepper
1 (15-oz) can of pure pumpkin OR 15 oz of fresh sweet pumpkin
1 tsp Harissa (can be substituted for cayenne pepper)
3 cups vegetable broth
Coconut milk
5 pounds of lobster meat
Directions
If using fresh pumpkin, be sure to use sugar pumpkins. These cannot be substituted for jack-o-lantern pumpkins. Preheat oven to 350°. Cut the pumpkins in half and drizzle with coconut, butter or olive oil. Place on a cookie sheet and cover with foil. Bake until tender (about an hour). Once cooled, scoop the pumpkin flesh out of the shell and puree in a food processor. Skip this step if you’re using canned pumpkin (and be sure you’re using pure canned pumpkin, not pumpkin pie in a can).
Boil your lobster if using fresh lobster. Maintain the shells.
Next, melt butter in a saucepan over medium-high heat.
Then, add onion and garlic, season with salt and pepper, and cook until browned, about 12 minutes.
Stir in veggie broth. Boil broth with the lobster tails. Be careful not to allow the broth to boil, as you will cause it to evaporate and reduce your serving size. Remove lobster shells after about 5 minutes.
Add pumpkin to vegetable broth. Stir as you bring to a simmer.
Add coconut milk.
Then Add your lobster meat.
Finally, Sprinkle in harissa, salt, and pepper to taste.
**Disclaimer**
All of these measurements are estimates (please note my cultural cooking practices). I actually used a hand-full of frozen chopped white onions and about a little less than a whole abnormally large garlic glove. My original recipe used a can of creamy coconut milk, a big can of pumpkin, and a whole box of veggie broth (of which, I boiled a good amount out on accident — learn from my mistake). I’m not really sure how many pounds I used but, I spent about $18 on lobster meat from Wegmans. That was enough to taste in every spoonful. Try out my recipe and give me feedback on how it worked for you.
Although in America, watermelon is most often served as a dessert, there are so many ways to make watermelon savory. This Kongo-inspired watermelon with cilantro-lime peanut sauce recipe is just in time to make it on your Juneteenth celebration menu!
If you haven’t already haven’t learned the historical significance of watermelon and emancipation, you’ll want to check that out before adding this recipe to your Juneteenth menu.
More Background on Watermelon
Watermelon is native to Africa. It grows naturally from sea to sea across central and southern Africa. Watermelon is 96 percent water. It serves as a water source in arid environments. So it makes sense that they’d be most commonly associated with Arabs — at least until America’s Reconstruction.
As far as fruits go, watermelon offers few calories — only 46 calories per cup. Although it’s low in sugar and sodium, watermelon is high in minerals (magnesium, potassium vita A, C, B6, and B1). Watermelon was essentially the 19th century Gatorade—an electrolyte replenisher.
Certainly, for people performing manual labor all day in the Southern summer sun, there’d be few things better than breaking under a shade tree and snacking on watermelon.
Check out the recipe for this savory, Nigerian-Inspired watermelon dish.
Cultural Background on Peanuts
Now, folks from the Kongo may or may not serve a dish like this. I don’t know. I doubt it. But I attach this dish to the Kongo because of their influence in introducing American and Europeans to the peanut. Peanuts, like watermelon, okra, rice, and others are native to Africa. After Europeans kidnapped and enslaved by Europeans, Africans from all over West Africa smuggled these foods and seeds to America. Europeans didn’t have a name for peanuts yet, so they adopted the Kingdom of Kongo’s Bantu language word for it. “Nuguba” devolved into gooba, then goober. Southerners still use “goober” as a nickname for peanuts and often an insult.
Consequently, based on the prevalence of peanuts in certain regions of the south (Georgia), and the common use of the Bantu word for them as opposed to another African language’s name for peanuts, one could use this as a clue to trace Kongolese ancestry.
Lastly, a popular Civil War song celebrates (or mocks eating goober peas depending on which side you’re on) goober peas. My Kentucky fourth grade class sang the Goober Peas song daily for half a semester. Did everyone else do that? You’ll still find folks selling boiled peanuts on the side of the road across the south but mostly in Georgia.
Savory Kongolese-Inspired Watermelon Slices
Still working on getting the colors right post-production. These savory Kongo-inspired watermelon slices are glowing!
Ingredients
Half a seedless watermelon, sliced into wedges
Juice from one lime (2 tablespoons)
¼ cup roasted peanuts, chopped (I used sriracha seasoned peanuts)
1 minced garlic clove (Approx 2 TBS)
Fresh cilantro
Crunchy peanut butter, melted
half a red onion, thinly sliced (others prefer it diced)
brown sugar
Honey
Pinch of black pepper to taste
Optional: red pepper flakes or sliced jalapenos or sliced red peppers of your choice (I skipped this option).
Instructions
1. First, in a bowl, whisk lime juice, cilantro, brown sugar, honey, and garlic until sugar dissolves. Stir in melted peanut butter and onion. Set aside.
2. Next, arrange wedges on a platter and drizzle with dressing. Garnish with additional crushed peanuts. Serve and enjoy.
Notes: If you’re made uneasy by my lack of specific measurements, please see my comments regarding that on this recipe (hint: it’s a cultural practice). The exact measurements depend on your preference and fondness for the ingredients.
Admittedly, I could have sliced these onions a little finer. These savory slices are succulent & juicy!
If you’re wondering what to do with that unused watermelon half, check out these recipes:
One of my friends brought to my attention that everyone is
bougie about something. For one friend, it’s his laundry detergent. For another
it’s his car. For me, it’s the food my dog consumes.
I won’t get too deep into the nutrition standards for processed American dog food verses European dog food (the government subsidizes more corn than humans can eat, and all of that surplus ends up as fillers in budget dog food. Corn is not part of a dog’s natural diet). There’s the controversial “animal by-product” ingredient that incudes animals that were dead on arrival to the slaughter house then sat out in the heat for hours to days that gets packaged and fed to dogs. This is especially seedy when the ingredients won’t even tell you what animal the by-product came from (could be feeding your dog another dog). Animal by-products and filler corn are used because they are cheaper, not because they are nutritious. I like to know what I’m putting into my body which transfers over to knowing what my dog consumes, so I avoid this ingredient.
Straining from making dog stew in a slow cooker.
I spoil my dog with wet dog food as a daily part of his
meal. But that gets pricy. I alleviate
costs while keeping nutrients by making my own wet dog food. Since two beings are
able to eat the food instead of one, less food goes to waste in my home than it
would if it were only me eating it.
By making your own dog food you can personalize and cater to
your dog’s needs. A three-year-old working dog that pulls cargo on sleds for 40
miles in the snow is going to have different nutrition needs than a slightly
pudgy, senior, medium-sized Boxer-mix who loafs on the sofa for 10 hours a day.
Work with a professional to hone in on your pup’s nutritional requirements.
Proteins
Fruits & Veggies
Starches
Oil
Hard boiled eggs with shells
Carrots
Rice
Flax seed oil
Stewing Beef
Green beans
Oatmeal
Hempseed oil
Chicken
Spinach
Barley
Fish oil/ sardines
Lean ground turkey
Apple slices
Sweet potatoes
Anchovies
Peas
White potatoes
Tuna
Kelp
Lentils
Chicken/beef liver
Pumpkin
Lean ground beef
Important Note!!! You want to avoid feeding your dog: onions, raisins, grapes, mushrooms, corn, garlic, avocado, nuts, sugars, chocolate, coffee, and citrus fruit. If you’re using sweet potatoes out of the can, be sure to rinse the sweet syrup off. You don’t want to cause diabetes in your pup. Pork is also not advisable because it is super fatty and could cause similar health issues in pets as it does in humans. So if you use it, use it sparingly.
Memphis helps me eat veggies and rice.
Here’s a simple recipe but of course, you can get creative
with the combinations.
2 pounds lean ground beef, turkey, or chicken (lamb, veal,
duck if you’re fancy)
1 cup carbs like rice, oats, barley, or potatoes
2 Tbs Flaxseed oil
2 Tbs Hemp seed oil (provides omega 6.3)
1 Tbs ginger (manganese)
½ cup Kelp (iodine)
Egg with shell (calcium)
Small jar of anchovies
3 oz beef liver (copper, zinc, iron)
1 cup veggies such as green beans, peas, spinach, carrots
I go usually take one of three dog food cooking options: stew, meat loaf, or Blend
Use the skin too. That’s where the nutrition is!
Blended Wet Dog Food
Instructions
1. Cook the meat first (bake or cook on the stovetop)
2. Cook the carbs/grains until soft
3. Flash boil the veggies until soft
4. Crush the whole egg to the food processor
5. Mix all in a food processor (remember, dogs don’t chew
their food 20 times so they don’t choke so the pieces need to be small)
6. Add other ingredients
Dog Food Stew
Instructions
1. Brown the meat first.
2. Boil the rice until soft
3. Add all ingredients to a pot of water or broth and simmer for 45 min or so. You can also dump all the ingredients in a slow cooker as well.
Mix it all in: Carrots, sweet potatoes, green beans, rice, and chicken.
Dog Meat Loaf
1. Boil grains until edible
2. Use a food processor to chop and mix all the ingredients.
Be sure to crunch up that egg shell in a food processor and distribute it to
the mix.
3. Use your hands to mix all ingredients into ground meat.
4. Form a loaf and bake at 350 for 45 minutes or so, until
the center is brown.
*another option is to make meatballs out of this.
Divvy out into individual containers or baggies and freeze
until needed. Viola!
A little more than a month’s worth of wet dog food for my 52 pound Boxer Mix.
Also note: I often use Missing Link Dog Supplements to make sure I didn’t leave any nutrition out.
