Nshima Will Be Loved

NATIONAL DISH OF ZAMBIA -Nshima

Nshima, pretty similar to Dumboy, Fufu, Mealie-Meal, Pap and the myriad of other African dishes that which it is similar to. However, it is different in that it is made with corn meal. Now in Australia we have Cornflour, but apparently it is in fact more cornstarch than actual flour. So off I went on a trek around the exotic and foreign International markets of Melbourne to search high and low for maize flour. This was going to be arduous, was my thought, but then first store I walked into I found it straight away. Thank you random Asian grocery in Prahran!

Now this maize flour was yellow, which I guess it is reflective of the vegetable it is made from. But photos I had seen of Nshima were white. I assured myself that they had bleached the flour white, like wheaten flour is. A cosmetic procedure for flour if you will.

With trepidation left over from the remembrance of painstakingly pounding cassava to make Dumboy, I was assuaged when I saw Nshima making on Youtube. Nothing to it, thought I. But I learnt although it appears easy, it is an artform considered by Zambians to get the right texture and taste.

Nshima, as is many African meals, is eaten by hand. Taking a small piece and shaping it into a scoop to dip into the side dish (Ndiwo) and swallowing it. Eating is also done ritualistically, with the eldest at the meal eating first and then descending ages follow. It is a great communal meal and very venerated by Zambians. They've even have songs and folklore about the subject.


Enjoy, or as they say in Zambia, Enjoy!




For the Zambian national dish with a vegetarian side 'relish': http://people.bridgewater.edu/~mtembo/menu/nshima/nshima.shtml

Difficulty:       5 

Appearance:  2 

Taste:             2 

TOTAL:          9

This dish although similar to Dumboy, was SO much easier to make. You just had to keep stirring and add a little bit of maize flour at a time until you got the desired consistency.

My maize flour was yellow and so the end result was different to other photos that I had seen of Nshima. The bright yellow mass looked a little like mashed pumpkin, but unfortunately didn't taste as great. Not that it didn't have it's own flavour, it certainly beats Dumboy in that category. It also was easier to swallow and more malleable.

Nshima worked very well with the Ndiwo of Collared Greens with Peanut Powder. The smoothness of the Nshima juxtaposed the rough and grit of the Ndiwo. I have never tried Peanut Powder, and it's flavour permeated the greens well, giving it depth. Though next time I'll have to clean the greens more.

All I Käsk(nöpfle) Of You

NATIONAL DISH OF LIECHTENSTEIN - Käsknöpfle

So we are getting closer to Christmas, and you know what that means: PRESENTS! With The Molefaces being a rather large bunch, we chose to do Kris Kringle instead of buying everyone gifts. Some like to give gift suggestions, but not me. I believe that if you know me well enough, then I will be WAY easy to buy for. For the past 2 years Lady Leah has had the noble task of procuring a gift for moi, and although I do get a lot of use out of my overnight Man bag, poor Pictionary is still in the wrapper. So this year I was greatly disappointed that Leah had not picked me, but I needn't of worried.

After I had given Theresa her excellent gift, it was time for mine. Mark George handed me a largely wrapped parcel that had me confounded as to what it would be. After unwrapping it I noticed it was a leather satchel, which in itself was an awes gift, but on the front of this particular satchel was an image of Tintin. For those who are not familiar with the Belgian super sleuth, educate yourself NOW! And for those who are not aware of my adulation for the adventurous reporter, needless to say I jumped in the air and smothered MG with appreciative hugs. For me, Tintin borders on idol status!

Anyways, back to the cooking. For Moleface KK we had to bring a dish and I brought along Käsknöpfle from Liechtenstien. Basically it's boiled dumplings made from flour, that are then mixed with cheese and topped with fried onion. Sound delicious? I thought so too, until I read the suggested cheese was Gruyere. Let's just say it belongs on the list of foods that I would not throw a parade for! With the pungent smell of the Gruyere, I don't think many of the Molefaces partook let alone appreciated the national dish of this tiny principality.

So enjoy, or as they say in Liechtenstein, Guten Appetit! (Das ist German)




The recipe I used, but have since found better ones: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kasknopfle

Difficulty:       3 

Appearance:  3 

Taste:             2 

TOTAL:          8

The hardest process in cooking Käsknöpfle was creating  the tiny dumplings. I used a strainer and found that to be slightly difficult. I suggest using a flat grater that has a sliding attachment. I saw someone use it to make Käsknöpfle on Youtube, and it seemed more efficient.

Now I hope to not offend any Liechtensteiners, but I plan to give an honest account of my experience. This dish did not look very appealing. This could be mainly due to the overpowering smell of the Gruyere.

I tried a mouthful of the Käsknöpfle and unfortunately could have no more. I really am not a fan of Gruyere. Having said that I promise that I will try this dish once more but with the use of other cheeses.

Skoude(hkaris) Looks Like A Lady

NATIONAL DISH OF DJIBOUTI - Skoudehkaris

Hello there GGJ Pilgrams! I know what you are all thinking, albeit sarcastically, "Leo it's been awhile since we had some African cusine...". Well never fear because of course here at The GGJ, 1 in 4 dishes are gonna be from Africa. And today we travel to the top of the horn to Djibouti.

Djibouti is one of those excellent foreign words (obviously not for Djiboutians) that one can get a sense of pleasure and accomplishment from rolling it off the tongue correctly. And Skoudehkaris, although a lovely word in it's own, to me doesn't really fit. It sounds like a Greek dish. But then again I don't have a PhD in Djibouti. Or do I?..... Well no, no I don't.

So Skoudehkaris is basically a seasoned meat and rice hot pot that would be traditionally be cooked over a fire nomadic style. I get a beautiful visual of cooking a hearty meal for the family, inhaling gorgeous aromas, and viewing the stunning display of the African night sky. How's the serenity!

Also sidebar - not to appear needy or anything, but if there is anyone out there, could you PLEASE post a comment or something. Even anonymous vloggers need love too! Now my "subtle" plead for validation is over, let's continue...

So enjoy, or as they say in Djibouti,  بالهنا والشفا! (bil-hanā' wa ash-shifā') or Bon appétit! (take your pick)
Djiboutian recipe found here: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-skoudehkaris

Difficulty:       4 

Appearance:  3 

Taste:            3 

TOTAL:       10

Rice, meat and spices stewed together again! I'm starting to think the oven does not exist in Africa. But I jest, for this common method of cooking is not that involved and so I can just leave it on to slowly cook. Meaning I can engage in other activities, like Ghost Stalking or Tarp Surfing.

Now the appearance of this dish was not altogether flattering. This is a perfect example of the much needed use of Smell-o-vision. Someone should totes get on to that!

Now it wasn't that it didn't taste delicious. It had to be since we ate it all. But it was a deceptive dish. Even though it had plenty of spices I didn't expect it to be so piquant. Not that it was hot in a 'chilli' sense, but the other spices certainly gave it a kick. I recommend for some a tank of water be close at hand in case of "Sudden Mouth On Fire Syndrome" (SMOFS). Those crazy Djiboutians!

Qabili Jean Is Not My Lover

NATIONAL DISH OF AFGHANISTAN - Qabili Pilau

There is an Afghan restaurant on Fitzroy that I always pass everytime I go out down Brunswick St (Afghan Gallery). I always wanted to go but am hardly up in that area. And if I am it's always for a purpose, like a friend's birthday at a hip bar (random free meat platters anyone?) or a laid-back Sunday sesh at the AWES Little Creatures Dining Hall. I've only heard good things about the Afghan Gallery from friends that have eaten there. Of course I wanna go for the good food that I have heard about, but there is something about eating great food in an amazing and authentic atmosphere that amplifies the experience. Plus sitting on cushions on the floor at low lying tables is always a winner.

Qabili Pilau is the Afghan take on a pilaf, a rice dish that has been cooked in a seasoned broth. However, the Afghanis have thrown their own take on things. The use of basmati rice and the process of baking the pilau in an oven is unique. Another idea that I found surprising (but ultimately delicious) was the inclusion of raisins. Good move Afghanistan.


Enjoy, or as they say in Afghanistan, بفرماييد! (befarma'id) 



A link for the recipe can be found here: http://www.kosherdelight.com/AfghanistanRecipesAfghanQabiliPilau.shtml

Difficulty:       3 

Appearance:  3 

Taste:             4 

TOTAL:       10

I getting used to the adding of spices, vegetable, meat and rice and allowing them to cook and blend. But then taking that and placing it in the oven to bake was a novelty.

Now to some the end result may have not look like a pretty picture, but not for me. The colours blended together quite well, but the winner was the smell that was coming from the kitchen.

The meat was so tender and the spices compliment the lamb well. And the vegetables added a little crunch. But the tart taste of the raisins certainly added more depth to the dish. I didn't think that I would enjoy their involvement what so ever. Thankfully that was not the case. Now I am thoroughly looking forward to venturing into that Afghan restaurant.

Piri Piri Piri Piri, Do Ya Do Ya Do Ya Do Ya, Know What You're Doing Doing To Me

NATIONAL DISH OF MOZAMBIQUE - Shrimp Piri-Piri

So I have been pretty Poor Form of late. With Christmas and New Year's, I haven't took the time to put up some recent posts. I've made about 6 National Dishes since the start of December, now I just have to post the videos. So to get back into the swing of things let's head back to the great big land that is Africa.

Well look at that, Mother Africa has something special in store for us today with Shrimp Piri-Piri. As the name suggests, we will be using some seafood as the core ingredient. But the more surprising thing about this African recipe is that there is not a nut in sight!

I think most people in the world call these crustaceans shrimp, but in Australia we of course have to be different. We call them prawns. Thereby trying to imitate the Aussie accent with "Throw another Shrimp on the Barbie" is an epic fail. So don't come the raw prawn with me!

We Australians like our friendly rivalries (and taking the piss out of everything, not literally of course!), and where you live is one of the ways you know which "gang" you belong to. In Melbourne you have the trendy, intelligible and affluent South Side of the River, or the alternative, bohemian and bogan North Side of the River. And the less said about the West and East sides the better. My friend Benji was throwing the 1st BBQ of the summer, so I needed a nice and easy recipe to take over the North Side of the River. Also I needed less baggage in case I was chased by criminals. So I settled on BBQ'd marinated prawns.

Marinating the prawns was really easy, although I was concerned about the amount of chilli that they were marinating in. These concerns were amplified when I researched Piri-Piri and realised how hot they are. So with the Ambulance set on speed dial, off I set to the North Side of the River for relaxing drinks and a barbie!

(Look out for "Special" Guest Star Chad, who when around always has to be in the videos.)

Enjoy, or as they say in Mozambique, Bom apetite! (which is Portuguese, bizarro!)


For those who are brave and can handle some heat: http://www.globalgourmet.com/destinations/cookbooks/chile-pepper/shrimp-piri.html#axzz17VTbDMxe

Difficulty:       5 

Appearance:  4 

Taste:             4 

TOTAL:        13

Chopping and cooking the marinate was simple, and threading the prawns onto skewers was no problem either.

The prawns had turned a nice orangey-red colour that went well with salad. And BBQ'ing them created a great smokey aroma.


And now for the taste: WOAHHHH MUMMA! It's not so much that they were hot, but that they were HOOOTTTT! They did taste pretty damn good even though I'm not a huge fan of chilli. The spicy taste disappeared shortly after eating the succulent prawns, however, after eating a few the tingling and numbness in your lips certainly didn't! To combat this we just got more drunk. Problem Solved! 

Khachapuri Falling Star And Put It In Your Pocket

NATIONAL DISH OF GEORGIA - Khachapuri

Guess what is my favourite time of year? Christmas? (not even), My birthday? (no, although it should be made a national holiday!), Australian Open? (tennis and alcohol does come close). Give up?
IT'S EUROVISION TIME!!

Every May I invite the beloved riff raff that are my friends to join me in shameless celebration of the greatest, tacky and fabulous performers that Europe has to offer. Now I love to throw a good shindig, and Eurovision is my party of the year! As Molefaces, we could not simply come together and just watch the show. What's complicated about that? So instead I assign each person a country that made the final and ask that they cook a dish that represents that country. In the past we've had Swedish Meatballs (Lady Lara's are better than IKEA), Spainsh Flan (don't put it in the oven Sarah, oops too late!) and German Strudel (want a whipped cream facial Leah?). Then amidst performance watching, coupled with drinking games and Country sweep, we gorge the only way we know how, like Fat Diabetic Whores!

The first year I picked Georgia, and I came across this marvelous dish: Khacapuri. And what's not to love about it? I mean bread: good!, cheese: good! So you can imagine my euphoria when I noticed it was the Georgian national dish. AWES! The recipe was slightly different from what I remember (different cheeses), but the end result was still the same: EXCELLENT!
 
Enjoy, or as they say in Georgia, გემრიელად მიირთვი!  (gemrielad miirthvi)



A link to some resplendent cheese times: http://www.gourmet.com/recipes/2000s/2008/05/cheesebread

Difficulty:       4 

Appearance:  4 

Taste:             4 

TOTAL:         12

Although in the video it may look like there are a lot of processes, there is deceptively not many. Basically make the dough, grate the cheese and stuff it into a ball, wrap the dough around, flatten it and bake. This was my first experience with active yeast, and I got to say, it is one of the most pungently vile smells I have ever experienced! I feel sorry for all those who have had yeast infections.

This bad experience was modified by the beautiful taste and aroma of the finished product. And the leftover herb butter I brushed on top added some delicious flavours. Although the Khacapuri was a little oily, it was CHEESEALICIOUS! Next time I may use different cheeses, and add some herbs, but other than that Khacapuri was perfection.

(And for those playing at home, Georgia haven't had the best run in Eurovision. Debuting in 2007, their best result is 9th in the final (2010). Don't worry, there's always next year Georgia!)

The Dumboy Is Mine

NATIONAL DISH OF LIBERIA - Dumboy

Back to Western Africa we head for this installment of The GGJ, with a dish that can be found in many African nations. Most of Africa call it Fufu, whereas the Liberians call it Dumboy, but in the end it is simply pounded cassava.

I watched some clips on Youtube of people making Fufu, and was not only amazed by the size of their mortar and pestle (they were of the Big Momma size), but also the ability to pound the pestle without crushing the fingers of the person flipping the lump of cassava. Watch via the above link and join me in making the mental note of purchasing finger insurance when planning to travel to West Africa!

Dumboy is generally served alongside a soup or stew, and is eaten without utensils. The eater removes a small ball from the larger heap of pounded cassava, makes an indent with their thumb, and scoops up the soup or stew like they would a spoon. When placed in your mouth it is customary to swallow the Dumboy whole. Chewing it is considered a faux pas indeed. In fact I think it many be treasonous to do so, so just beware.

Enjoy, or as they say in Liberia, Enjoy!



The link for this Liberian staple can be found here: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-dumboy

Difficulty:       5 

Appearance:  1 

Taste:             2 

TOTAL:        8

OK so this would have to be the most deceptively easy dish so far. Easy in that all you have to do is boil the cassava and then pound it with a mortar and pestle. And deceptive, in that the process of pounding the cassava to the right consistency not only takes a long time, but a lot of patience. I don't have a great deal of the latter in my possession, and even though I do enjoy using my IKEA mortar and pestle, I gave up doing the whole kilo of cassava.

The little amount of Dumboy that I made looked like a giant marshmallow made out of smooth mashed potato. I had never tasted cassava before and it's appearance suggested to me that it would be bland. But you know what they say, looks can be deceiving. This is one of those times when they were lying, for the Dumboy had a weird chalky flavour with the texture of thick mashed potato. And is wasn't that difficult to swallow without chewing, the texture of the Dumboy pushed its own way down my throat. I fully understand though why it is served with soups or stews.

Thankfully, I had prepared for this occasion and made the Liberian version of Palava. This meat and fish stew was plenty flavourful and the piquancy compliment the alkaline of the starch in the Dumboy. So the above scores are for the Dumboy alone, but rest assure Liberians, when you throw Palava into the mix you're left with a dish that I thoroughly enjoyed.