MarocMama

International Food

Vegetarian Spanish White Bean Stew Recipe

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One thing I learned about the food of Andalusia really quickly was that the vast majority of dishes are very simple and are made using ingredients that were inexpensive.

There are a lot of bean dishes in Spanish cuisine and fabada is one of the best known from the northern areas of the country. I learned to make this version in Seville and my teacher shared her own family story of how it came to be.

It’s really a catch-all dish. Women would put together the odds and ends left in the pantry at the end of the week or when things were getting low to make this. Just like red beans and rice in New Orleans, this dish was typically made for wash day. The stew was something that could be on the stove cooking while she was otherwise busy.

It also uses a little of this and a little of that and goes a long way to feed a large family when there wasn’t a lot left over. The best part is when you taste it, you’ll really think it’s one of the best things you’ve had in awhile.

Vegetarian White Bean Stew

Vegetarian White Bean Stew

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

This is a great catch-all dish. Made from bits and bobs left in the refrigerator and given bulk with beans.

Ingredients

  • 300 grams white beans soaked overnight
  • 3 cloves of garlic
  • 1 leek or 1/2 onion diced
  • 1/2 cup mixed green and red peppers
  • 1 zucchini
  • 1 small turnip
  • 1-2 small potatoes
  • 1-2 small carrots
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • your choice 1 bay leaf, a few springs of thyme or springs of oregano (don't use all 3 choose one that you have on hand)
  • olive oil
  • 3 liters water

Instructions

  1. In a dutch oven or heavy bottom pot add enough olive oil to coat the bottom and turn heat to medium.
  2. Dice the cloves of garlic and onion or leek. Add these to the pot to begin to soften.
  3. Meanwhile peel and dice the potato, zucchini, peppers, turnip and carrot. You can really use any combination of these that you would like.
  4. Add vegetables to the pot (I suggest leaving the pepper and zucchini out until the end so they don't turn to mush).
  5. Also mix in the white beans and the water. You also can mix in the paprika, salt, and your choice of herb. Increase the heat to a boil and then return to medium heat.
  6. Cover the pot and allow to simmer for 45 minutes to 1 hour and check the doneness of the vegetables and beans.
  7. When the beans are tender add in the soft vegetables and allow to cook a bit longer.
  8. Serve hot!


This dish can be left in the refrigerator overnight and heated up the next day - it only makes the flavor better!

© Amanda
Cuisine: International

This is a great lunch or dinner dish that can be served year round with fresh bread or a salad. The best part is you can really use what you have available and don’t need to use the exact vegetables mentioned.

Spanish Mushroom and Broad Bean Recipe

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Habas con jamon is a classic tapas dish that is basically a “salad” made with broad beans and ham. Broad beans are long flat beans that appear in the spring time in southern Spain.

Normally this dish is a side dish however with the addition of some extra vegetables and a poached egg it becomes a meal on it’s own.

This version of the recipe isn’t the traditional recipe. I took a cooking class in Seville and wanted to make all dishes that were pork free so that I could enjoy them. Truly I think I prefer this version!

You can leave the egg off if you’d like but it does add a nice creamy texture to the dish. I think that while it’s great on it’s own it would also make for a really tasty savory breakfast option.

Mushrooms and Broad Beans with a Poached Egg

Mushrooms and Broad Beans with a Poached Egg

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A simple dish using mushrooms and flat, broad beans common in southern Spain.

Ingredients

  • 250 g broad beans (green beans also work)
  • 4-6 button mushrooms
  • 1/2 medium onion
  • 3 cloves garlic
  • 3 Tbsp olive oil
  • 3 Tbsp sherry wine (or apple cider vinegar)
  • 4 eggs - 1 for each tapas sized serving
  • salt and pepper

Instructions

  • Clean beans, cut into 3-4 centimeter pieces and blanch.
  • Add olive oil to a cooking pan and heat to medium high heat.
  • Place the 3 cloves of garlic into the oil and gently cook until they begin to brown. Remove from the pan and discard. This will add the flavor to the oil without the bitterness of cooked garlic.
  • Finely dice 1/2 an onion and add to the oil. Reduce heat.
  • Cook the onion until it begins to almost caramelize.
  • Add the sherry wine to the onions and turn up the heat.
  • Add the strained beans and season with salt and pepper.
  • Finely dice the mushrooms and add them to the mixture until soft.
  • Portion mixture to four bowls while poaching one egg to top each dish.
© Amanda
Cuisine: International / Category: International Food

Ajo Blanco Soup – Chilled Almond Soup

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While salmorejo is considered a cousin of gazpacho, ajo blanco is the mother of the popular dish. Granada and Malaga are the two areas where this soup is most well known, which makes sense as the dish was changed quite a bit by the Arab population; that also had a strong presence in those cities.

The dish itself has a storied history stretching back centuries.

When the Romans conquered the Iberian Peninsula men were given land in return for their service in the Roman army after seven years.

These people were often quite poor and a staple of their diet was bread spread with a garlic paste.- foods that were readily available and inexpensive. Remember, tomatoes hadn’t arrived in Spain yet as this was before the discovery of the “new world.” After the Arabs arrived almonds were added to the mixture to adjust the taste.

It’s one of the original soups of Europe!

Every year in early September the town of Almachar near Malaga holds a festival in celebration of this soup.

This ajo blanco recipe is really easy to make and you probably have all of the ingredients in your pantry right now.

Ajo Blanco

Ajo Blanco

Yield: 4 servings
Prep Time: 15 minutes
Refrigerate: 4 hours
Total Time: 4 hours 15 minutes

A typical cold soup served in southern Spain during summer months.

Ingredients

  • 150 grams raw almond
  • 1 1/2 cloves garlic
  • (1) 100 gram soft bread
  • 200 mL cold water
  • 15 mL sherry or balsamic vinegar
  • appx 60 mL olive oil

Notes

If you want a more garlicky soup you can add more garlic but remember the flavor will get stronger as it chills. I suggest making it once by the recipe and then adjusting the next time.

Garnishes: Diced green apple, cucumber and onions tossed in vinegar and olive oil make a nice condiment for the top. You also could garnish with a quick grilled prawn and green grapes. A small dusting of smoked paprika also dresses it up.

© Amanda

Salmorejo – Andalusian Cold Tomato Soup

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No this is not gazpacho, it is one of the most popular cold soups from the Andalusia region of Spain. To be honest, I wasn’t really sure what to make of it at first.

I’m not a huge fan of cold soups but the first time I sipped this in Seville at Easter time, I was hooked. I later took a cooking class and learned that there are many kinds of cold soups and they’re mostly served in summer – which makes a lot of sense.

The soup is said to have originally come from Mesopotamia and landed in Cordoba which is now considered it’s “hometown.” Like many foods from this region it really is very simple using ingredients that are easily accessible and/or food items that might otherwise go to waste.

Because the ingredients are so simple it’s important to have really good things to start with. Use the best quality olive oil you can and the tastiest tomatoes – this is what will go a long way in creating a memorable dish.

A final note, the texture of the finished soup should be a bit thick and not watery. The bread will help make this consistency but adding too much olive oil or trying to add water to thin it out will change the consistency.

Once you have the base mastered you can play with the topping ingredients. You could even make a salmorejo topping bar for your next party!

Salmorejo

Salmorejo

Yield: 4 servings
Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

A popular tomato based cold soup that is eaten during summer months.

Ingredients

  • 750 grams peeled tomatoes
  • 1 garlic clove
  • (1) 100 gram soft bread roll
  • 100 mL olive oil
  • red wine vinegar
  • pinch of salt

Instructions

  • Add the tomatoes and garlic to a blender and begin to mix.
  • Rip up the bread roll and add pieces so that it incorporates with the mixture.
  • Once blended taste the mixture and add salt and red wine vinegar. A small amount of each to begin with and adjust to your taste.
  • Blend 2-3 minutes.
  • Slowly pour the olive oil into the running blender to emulsify the oil.
  • Once the oil has been incorporated transfer the mixture to a bowl and refrigerate for a minimum of 4 hours.

Notes

The soup can be served as is or garnish with slices of cucumber, chopped hard boiled eggs, or the traditional way of serrano ham.


© Amanda
Cuisine: International

Looking for more easy Spanish recipes? Click the link and discover more!

12 Delicious Traditional Foods to Sample in Rwanda

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This landlocked country is home to rich art, culture and wildlife. It is one of the smallest country in Africa and it has a very unique cuisine. Most of the dishes are made from fresh farm ingredients. Vegetables and a largely vegetarian diet is evident. If you’re a vegetarian you will be very, very happy in Rwanda!

But, if you love meat, don’t worry, there are options too! Here’s a list of some of the traditional foods to sample in Rwanda.

Ibiraya (Rwandan fries)

Potatoes are largely grown in the country. Ibirayi is similar to the French fries you buy at your local store. The unique thing about these traditional fries is the mode of preparation.
In most cases, the locals use young unpeeled potatoes sliced into halves. The pieces are boiled in water filled with freshly ground spices. They are then deep-fried till brown and crispy. Ibirayi is served best with Brochettes (barbequed meat). Many people pair this with local beer.

Igisafuria (Plantains with chicken and vegetables)

Depending on the region, some call it Igisafulya, while others refer to this cuisine as Igisafuria. Either way, both mean “pot” in the local language (Kinyarwanda). The name originated from the fact that all the ingredients (chicken, veggies and spices) are mixed together in one cooking pot.

Igisafuria is made by frying chicken thighs with some spinach and green plantains. You’ll really love the flavor since they all blend together. Some celery, green pepper or hot pepper is also added to make the dish spicy and hot.

Akabenzi (Pan-fried Pork)

Rwandan people are subsistence farmers. This justifies their love for vegetable dishes. Anyhow, this
should not discourage pork lovers. What exactly makes Akabenzi special? First off, the small pieces of
pork meat can only be eaten with your bare hands.
Secondly, the locals believe that the snout of a pig resembles the logo of a Mercedes Benz. That’s why it
is even named after “Benzi” – a Mercedes Benz.

The meat is dry-fried and later garnished with coriander leaves. Akabenzi makes a perfect accompaniment for boiled rice.

Isombe (Pounded Cassava leaves)

You probably have tasted different vegetables, but the Rwandan isombe makes all the difference. The dish is a great source of fibre. It is simply made from pounded cassava leaves. The vegetables are boiled in salty water for a couple of minutes.

Chopped onions, eggplant spinach and green pepper are also added. When ready, a spoonful of traditional palm oil and ground peanuts is also added. This makes it creamy. A taste of Isombe will give you a lasting memory about Rwanda.

Agatogo (Plantains with meat and spices)

Agatogo is a local cuisine made from a blend of plantains, meat and spices. The green plantains are fried with slightly cooked beef. Some water is also added to make a thick stew full of natural spices. Agatogo gives you a new way of having your plantains. It can also be made as a vegetarian meal. This dish is often served with rice or fried bread.

Mizuzu (Deep- fried Plantains)

With Rwanda having plantains in plenty, the people have creative ways of making delicious treats. Mizuzu is similar to banana chips you’ll find almost everywhere. However, are sliced into thick, circular pieces. The pieces are deep-fried until they turn golden brown. Natural banana honey is sprinkled for glazing.

Brochettes (Barbecued Meat)

Different countries have their barbecued beef differently, but Rwanda’s version is exceptional. The local meat is skewered and grilled specifically over a charcoal stove. This traditional method gives brochettes a unique taste.

For maximum goodness, Rwandan brochettes are best served with French fries, boiled potatoes or charcoal-roasted bananas.

Umutsima (Corn and Cassava)

Forget the wheat cakes you and try out some yummy gluten-free treats. Umutsima is the local Rwandan cake made from cassava and corn flour. You may love it sweetened or plain.
The cake is simple to make. Unlike the cakes made from wheat, Umutsima has a porridge-like consistency. However, this should not worry you. It is not runny whatsoever. If you love cakes, this will
be a perfect, healthy alternative.

Kachumbari (Fresh Raw Veggies)

Kachumbari is a mixture of thinly-sliced raw vegetables. It is a common serving across most east African countries. For the Rwandan kachumbari, cayenne and black pepper is included for a spicy flavor. The dish is made from onions, tomatoes, coriander, chili and some lemon juice. The next time you enjoy your barbequed meat in Rwanda, try some kachumbari.

Ubugali (Cassava Porridge)

By Mark Skipper – originally posted to Flickr as Ugali and cabbage, CC BY 2.0

Ubugali is the local porridge made from cassava flour. It is yummy and full of health benefits. The butter added gives Ubugali a unique taste.

Matoke

Rwanda and Uganda produce bananas in large quantities. Matoke is made from bananas, fried with onions and seasoned with salt. Freshly ground spices give your matoke a hot-sweet taste that you’ll enjoy.
You may have it slightly wet, or with a spoonful of raw vegetables. Some fried beef does the trick too.

Beans and Avocados with Boiled Sweet Potatoes

This is a very simple meal but often eaten. The components are boiled sweet potatoes, cooked beans and fresh avocados. There are a LOT of avocados in Rwanda and they’re eaten regularly. These aren’t your normal avocados either – they’re giant! There aren’t a lot of spices or flavors used to make these but it’s a filling, vegetarian meal.

Want to read more about visiting Rwanda? Check out my itinerary on an amazing trip with no gorilla trekking!

16 Middle Eastern Condiments and Mezze for your Next Party

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I happen to think that the Middle Eastern mezze tradition is the ultimate in finger food – and party food for that matter!

I love filling a table with a mixture of salads, dips and pulses that can be eaten with fresh bread or work as condiments to the main dish.

I’ve gathered some great recipes here that you’re sure to love for your next dinner or party.

Traditional Hummus Recipe

Looking for a more traditional hummus? Than this is where to start! I love loads of olive oil on my hummus and topping with things like sumac or za’atar seasoning. However you like yours you can’t have a mezze without hummus!

Batata Harra

In my book you can’t really go wrong with potatoes so it’s no surprise this recipe is always a favorite on the mezze spread. It’s quick to make – and the smaller you make the potatoes the faster it will cook. Also don’t skimp on the garlic; it’s the best part!

Green Lentil Tabbouleh Salad

Usually tabbouleh is made with bulgur wheat but if you have someone that is celiac or you’re just looking for a way to make this recipe a bit more healthy try this version with lentils instead. The lemon and herbs in this salad add a pop of fresh flavor – don’t be afraid to go heavy with the herbs!

Traditional Tabbouleh Recipe

If you’re more into traditional dishes you’ll want to try this traditional tabbouleh that is packed full of herbs. It’s so easy to make and you can even make each of the components, store separately and quickly assemble when you’d like them.

Muhammara

With red peppers, walnuts and chili pepper flakes this is a tasty dish both in flavor and texture. It also can be eaten with veggie sticks, slathered on bread or scooped with chips. I think it also makes a tasty sandwich filling for something a little different.

Middle Eastern Vegetable Salad with Tofu Feta

I will be the first one to stand inline for the dishes that include feta so when I saw this “tofu feta” I was intrigued. But why not! Plus I love all the extra protein from the feta and the texture is just about the same. I’m guessing after leaving this overnight the flavor only intensifies. What’s not to love?

Chicken Shawarma with Dipping Sauce

Normally shwarma filling is meant to be wrapped up in bread and eaten as a sandwich but this recipe makes individual skewers that can be put out as a part of any mezze spread. The longer you marinade the meat the more flavorful the chicken will be so don’t be afraid to leave it overnight.

Assyrian Potato Chop

I’m convinced that anything with a fried potato is worthy of going in my stomach and this recipe is no exception. These potatoes are filled with ground beef but there are also a vegetarian swap as well as multiple cooking methods to try. I’d eat these alone or with a salad for sure!

Baked Red Beet Falafel with Yogurt Mint Sauce

Traditional falafel are often green due to the herbs that are blended with the chickpeas. This recipe uses beets instead which I think will make them more moist as well as giving an even bigger boost of fiber and iron. These falafel are also baked instead of fried making them much healthier.

Shirazi Salad

You’ll find variations of this salad throughout the entire Mediterranean and Middle East with slight variations. This Persian version includes mint. Some versions of this de-seed the tomatoes and cucumbers – that’s up to you!

Fattoush Salad

A good fattoush salad needs two things; plenty of flavorful dressing and a boatload of pita chips – for me at least! It’s also a great way to use of those pitas that are starting to go a bit stale.

Charmoula Sauce

Charmoula is a Moroccan marinade that is often used on fish and chicken. This recipe isn’t complete authentic but it’s pretty close and it would be versatile to use in many ways – I’m thinking for sure during grilling season!

Lebanese Garlic Sauce

By far our most favorite condiment for any Middle Eastern dish. I am convinced there is nothing that you can not add this to. I also LOVE garlic so if you’re someone that can take it or leave it this might not be for you. Let’s just say I hoard it!

Roasted Walnut Dukkah

If you’ve never had dukkah before you’re missing out. This spice blend is great alone paired with olive oil and sprinkled on bread. You can also use it as a flavor for vegetables or in a salad. Make a batch and store it in an airtight container for a few weeks – if it lasts that long!

Amlou

This might be the only sweet item on this list but it’s a delicious condiment to have in your arsenal. We eat amlou pretty often in Morocco and it’s sometimes called a Moroccan peanut butter (but there’s no peanuts in it!). You can make it as thick or as thin as you’d like – I prefer mine quite thin with lots of argan oil.

Homemade Pita Bread

If you’re making a mezze feast then you’re going to need some bread to eat it with. Sure you can go for a store bought pita but it’s truly not so difficult to make – and the homemade version tastes so much better!