AFGHANISTAN

Afghani Proverb: Give graciously; even an onion 

With a population just over 33 million, there are 2.7 million Afghani refugees living in Pakistan, Iran and Bangladesh alone. Due to a number of civil wars in the 1970s and subsequent internationally led wars since, Afghanistan is now one of the least secure countries in the world with frequent internal violence and the third highest rate of child malnutrition. Taliban factions continue to terrorise many parts of the country, and life for women and children in particular is extremely difficult with poor access to health and education, as well as extreme limitations on their freedoms.

In 2014 Action Against Hunger helped 106,933 people by improving water sanitation and training people to care for children suffering from malnutrition.

Donate here to support their work: https://www.justgiving.com/Sophia-Vassie

Kabuli Palau and Bourani Banjan

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With evidence of civilisation since the neolithic period Afghanistan has a long, rich history; including it’s important part in the trade and presence on the ‘Silk Road’ not least because it was almost exactly half way between the ‘East’ and the ‘West’. Once an extremely wealthy country, in part because of it’s strategic geographical location on the Silk Road, and because of it’s rich agricultural (both crops and animals) and mineral abundance.

This abundance led to an equally impressive food culture, still centred around grand banquet dishes and the sharing of food with both friends and strangers. The national dish – Kabuli Palau is a classic example of this. In Afghanistan rice, is and was, considered to be the most important element of any meal and royal families would invest time and money to impress their guests with beautiful platters of the grain. The sultanas and nuts ( and sometimes pomegranate seeds, as can also be found in Iranian rice dishes) symbolise scattered jewels and the golden hue of the turmeric emulates the precious metal gold.

Ingredients 

Serves 6

Kabuli Palau

  • 1 medium onion (diced)
  • 6 medium carrots (grated)
  • 300g fatty lamb (chopped into chunks)
  • 1 mug of rice
  • 100g of nuts and sultanas
  • 2 tsps turmeric
  • 2 tsps fenugreek
  • 2 tsps red chilli flakes
  • 1/2 tsps celery salt
  • 1 tsps ground ginger
  • 2 tsps sugar
  • 4 shallots
  • Ghee or vegetable oil
  • Coriander stalks (chopped)
  • Salt & Pepper

Borani Banjan

  • 2 large aubergines (sliced length ways)
  • 1 medium onion (very finely diced)
  • 3 garlic cloves (finely diced)
  • 250g lamb mince
  • 1 tsps cinnamon
  • 1 tsps sugar
  • 2 tbls tomato puree
  • 250g natural yoghurt
  • Vegetable oil
  • 1/2 bunch fresh coriander
  • Salt & Pepper

Method

Kabuli Palau

Add the diced onions to a pan with ghee and sweat until soft and golden. Once the onions are cooked, add the lamb and brown followed by the chopped coriander stalks, turmeric, fenugreek, chilli flakes, celery salt and ground ginger. Once the mixture has become aromatic, add a little water and allow to simmer until the lamb is tender. Add the rice and seasoning then stir in boiled water until it covers about an inch above the rice. Transfer the covered pot into a hot (200 degrees C) oven.

While the rice is cooking (around 15 minutes) finely slice the shallots and crisp up in oil, sprinkling a bit of sugar over them to bring out their sweetness. Toast the nuts and sultanas then put both aside till the rice is cooked.

Once the palau is ready stir in the toasted nuts and sultanas and half of the fried shallots. Serve with the remainder of the fried shallots on top of the rice.

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Borani Banjan

Sprinkle a generous amount of salt over the sliced aubergines and leave to one side. To a medium hot pan with oil add the onions and leave to sweat until soft and golden. Once cooked, add the garlic and stir until golden then add the lamb mince, cinnamon and seasoning and simmer for around 10 minutes. Once cooked through stir in the tomato paste and sugar with a splash of water and leave to simmer on a very low heat.

Rinse the salt off the aubergines and pat dry. Fry on each side in  a little oil until browned and soft in the middle. remove from the heat and place on a serving dish. spoon the mincemeat sauce over the top of the aubergine slices and finish with yoghurt and fresh coriander.

Enjoy!

Remember to donate to Action Against Hunger by following this link:  https://www.justgiving.com/Sophia-Vassie

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MYANMAR

Burmese Proverb: t utaee nham aamyoe a nwalko raynan lote mai mahote – One sesame seed won’t make oil

For almost half a century Myanmar, formally known as Burma, had been almost totally isolated from the rest of the world. In 2011 the military junta which had been controlling Myanmar for 49 years was dismantled and an ambitious governmental reform strategy has been in motion ever since. Myanmar is geographically the largest country in mainland South East Asia and has one of the most diversely ethnic (over 130 ethnic groups) and religious populations in the region. This diversity has been a critical factor for the long running local sectarian conflicts within the country, notably in the state of Rakhine between the Muslim minority, who are classed as stateless with no voting rights, and the hard-line Buddhists.

Despite having vast natural resources Myanmar ranks 149 out of 187 in the 2012 UNDP Human Development Index making it one of the least developed countries in the world. The World Food Programme indicates that 35% of children under five have stunted growth and malnutrition due to extremely poor access to food and a virtually non existent health system.

Since 2014 Action Against Hunger has helped 66,086 people by working towards improving access to treatment for acute malnutrition.

Donate here to support their work: https://www.justgiving.com/Sophia-Vassie

Mohinga with Baya Kyaw

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This dish will be the 8th that I have made for my fundraising challenge. I started this challenge thinking that I knew quite a lot about food, and was looking forward to learning a lot more about it and celebrate the beauty that it represents for different cultures around the world. After only 8 countries and with 39 more to go, I’ve already learnt so much that I didn’t know before. I’ve learnt that you can count on two hands the ingredients found in pretty much every cuisine in the world. I’ve learnt that the most delicious food a country can offer, so delicious that it becomes a national dish, can be made up of such a small amount of ingredients cooked in a certain way on opposite sides of the world, to make it recognisably a country’s own.

For the majority of the countries on this list most of the food that is consumed is grown by subsistence farming on peoples own land. In the UK we shop in supermarkets which present us with huge amounts of food that could never be eaten quickly enough. We buy vegetables which come packaged in bulk and use a fraction of what we’ve bought before getting bored, forgetting about it an moving on to something else. It’s not such a bad thing getting bored of eating the same thing more than once, especially when there is so much on offer. But we can eat lots of different things and still use the same ingredients as these national dishes show!

Over the last year I have been working on a separate blog idea called Left Over Lunches – I try to create lots of different dishes with the same ingredients to minimise on food waste. Thankfully I haven’t had to try hard to keep that up for this challenge as I have been able to easily reuse ingredients from dish to dish.

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Mohinga, traditionally served at breakfast, but routinely eaten for breakfast, lunch, dinner and snack times is the epitome of  an all day breakfast, and is widely acknowledged as the Myanmar’s national dish. As with many other national dishes, there are many regional adaptations of this well loved dish – soupier versions found in the south and more liberal use of fish sauce in the North. Aside from the regional differences, the composition of the dish means that there is a huge scope for creativity particularly with garnish so after creating the base flavour you can pretty much add or take out anything you like.

Unlike the cuisine of it’s neighbours India and Thailand, Burmese food is still relatively unknown in comparison. In fact the food of Myanmar can be described as a delicate union of the two, and this soup is a showcase of this. Indian style Lentil fritters are served alongside a beautiful fragrant lemongrassy soup to add density and protein to the dish. I love coriander and ginger so I added lots of those and I kept out the commonly used ground rice and gram flour as I prefer a broth over a thick soup.

Although the ingredient list for this is quite big, if you love Asian food like me then most of the ingredients are store cupboard staples that you can use again and again.

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Mohinga with Baya Kyaw

Fish Noodle Soup with Yellow Split Pea Fritters

Serves 4

Ingredients

Mohinga

  • 2 fillets of river cobbler/catfish – sustainable and authentic!
  • 70g prawns – I had some that needed using
  • 10g dried shrimps
  • 1 knob of fresh turmeric
  • 2 sticks of lemongrass
  • 5 kaffir lime leaves
  • 2 knobs of galangal or ginger or even better both
  • 1 pack of rice noodles
  • 6 cloves of garlic
  • 3 shallots
  • 1/2 bunch of fresh coriander – stalks included
  • 6 fresh chillis – reduce/increase with preference
  • 50g palm sugar
  • 2 limes
  • 1 portion fish stock
  • 2 tsp turmeric powder
  • Sesame oil
  • Vegetable oil

Baya Kyaw

  • 100g soaked yellow split pea lentils
  • 1/2 bunch of fresh coriander
  • 4 shallots
  • 3 cloves garlic
  • 1/2 knob of ginger
  • 1 tbls dried chilli flakes
  • 2 tsp fenugreek powder
  • 1 egg
  • 150g gram Flour
  • Salt

Garnish

  • 4 hard boiled eggs
  • 20g monkey nuts
  • 1 tbls dried chilli flakes
  • 5g fried shrimp
  • 10g sugar
  • 5 shallots
  • 1/2 cup of milk
  • 50g gram flour
  • Salt
  • Vegetable oil
  • 3 spring onions
  • 3 fresh chilli
  • Handful fresh coriander
  • 1/2 knob fresh ginger
  • 1 lime

Method

  1. Start by making a simple paste of dried turmeric, sesame oil and lime juice – smear onto the fish and leave to marinate in the fridge.
  2. Slice shallots into rings and cover with milk – This helps to bring out the natural sweetness and cancel out the acid you get with onions.
  3. Move onto the soup base – e ther in a pestle and mortar or a mini chopper make a paste out of shallots, ginger, galangal, fresh turmeric, garlic, coriander stalks, fresh chilli, sugar and lime juice. – You’ve got to be really careful with the fresh turmeric, I’ve completely stained my fingers!
  4. In a heavy bottom saucepan add a stick of lemongrass broken in half to hot oil and cook gently until fragrance is released. Add the paste and cook on a medium heat making sure not to burn. Once heated add a quarter cup of water and simmer gently.
  5. Gently poach the fish in the liquid until just cooked then remove from pot and set aside. To the pot add dried shrimps, fish stock, lime juice and fish sauce. Turn the heat right down and leave to simmer for at least an hour.
  6. While this is simmering you can make the lentil fritters – blitz the soaked lentils with a very generous handful of coriander (with stalks), shallots, ginger and garlic. Transfer to the bowl, season and add gram flour and egg. Form into bowls and put in the fridge to chill.
  7. Next heat a pan with no oil and dry roast shelled monkey nuts with dried shrimp dried chilli flakes. Once roasted season with sugar and rock salt.
  8. Take your shallots that have been soaking in milk and drain. Add gram flour to a bowl and season.
  9. Coat your shallot rings in gram flour then deep fry. Rest on kitchen towel to remove excess oil.
  10. Prepare the rest of your garnish by chopping everything and laying on a plate with the halved hard boiled eggs, peanuts, crispy shallot rings for people to pick and mix.
  11. In bowls add uncooked rice noodles and a selection of all the garnishes. – The noodles will cook when the soup is spooned over them.
  12. Bring your lentil balls out of the fridge, roll in the gram flour you used for the shallot rings then deep fry. Once cooked rest on kitchen towel to remove excess oil.
  13. While your fritters are frying, return your fish to the broth and add whatever other seafood you have to use up.
  14. Once the fritters have cooked, spoon hot broth over the rice noodles immediately. Add extra of what ever you like the most to your bowl!

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Remember to donate to Action Against Hunger by following this link:  https://www.justgiving.com/Sophia-Vassie

Enjoy!