(The Humanitarian Social Network)
Thought it might be fun to take photos of what we might have on the stove just now. Nothing formal like a blog post etc, but a quick in the moment, here is what is on my stove just now...
And here's mine (I take horrible photos with an iPhone compared to the gems I see on here):
Super simple lunch as it's a Saturday and I am still in my pajamas and wanted to sit on my computer all afternoon but realized if i didn't eat something, I would regret it in about 30 minutes...plus, I want to get a run in later and if I don't eat now, it's going to through the whole schedule off...(need to go to a wedding...yes, a local wedding). Took out the zucchini (courgettes), yellow bell pepper, mushrooms, a small red chilli, and something called tinda in Urdu (it's the round cut stuff in the photo...looks like courgettes), cut it up and bunged it all in a pot with some salt, pepper, mixed dried herbs, smashed garlic and a slab of butter (I eat butter...real butter...don't judge me--if you look closely at the bad photo you can see the slab of butter). Even though less is more, I have an issue following that so in the end, I put in small dabs of fish sauce, sesame oil and rice vinegar. Gave it a good stir, let it simmer for about five and presto.
Tastes awesome. But now I have no excuse to not run. Booo.
So awesome! I think we BOTH need to write up our thanksgiving in the field stories and post recipes :)
Okay, just made these biscuits, using old spoiled milk (really old - it was chunky) instead of buttermilk. Results were amazingly fluffy and delicious.
Nice. I had to figure out buttermilk in Geneva (I'm OK with French but don't have my non normal food vocab down properly yet) and could not find babeurre for the life for me in the stores and made my own with milk and some lemon. For some baked fried chicken.
Of course, I now see babeurre everywhere I go...nice to know I can use old chunky milk to bake...something I need to get more into. Do you think I could use wheat flour instead with similar results? Trying to get off the white refined stuff...
Normally I make my biscuits with wheat flour, this was a rare exception!. They have a heavier texture with ww, and tend to have a harder outside crust. I add a little sugar to compensate for the whole wheat flavor.
Hello from Botswana!
This was dinner tonight – satay pap balls - left over pap (corn meal porridge) balled up and cooked up peanut sauce with extra peanuts and raisins. Not the healthiest meal but pretty eatable.
Brilliant Andrea and thanks for posting. I am trying to organize our space a bit better here and might ask you to blog the whole recipe soon...you are the first one from Botswana to post a recipe using locally available stuff. Awesome and yay for you. Welcome to Aid Source and the foodies group! xx
Thanks :) I am happy to post the recipes, I have a few other good ones using local ingredients too.
Awesome :). You should be able to do that as a blog post and just make sure you have the tags right there "Cooking" "Botswana" "Field Tested Recipe" etc so that we can find it. I like having discussions but I feel like things get lost in here too and would love for people to properly showcase their stuff. Happy cooking!